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Are you looking for ways to make the most of your slow cooker?
Crockpot black bean recipes are a fantastic option that combines convenience with nutrition.
Black beans are not only affordable but also versatile and packed with protein, fiber, and essential nutrients.
From soups and stews to tacos and casseroles, these 31+ crockpot black bean recipes will inspire you to create easy, healthy, and delicious meals.
Whether you’re vegetarian, vegan, or simply looking for a satisfying meal, these recipes cater to all tastes and preferences.
Incorporating black beans into your crockpot dishes allows for rich, savory flavors to develop while you focus on other tasks.
So, get ready to explore a wide range of crockpot black bean recipes that are perfect for any occasion!
31+ Delicious and Healthy Crockpot Black Bean Recipes You’ll Love
With over 31 crockpot black bean recipes to choose from, you’ll never run out of ideas for hearty, flavorful meals.
The beauty of these recipes lies in their simplicity and ease, as the slow cooker does all the work.
Whether you’re meal prepping for the week or preparing a comforting dinner for the family, black beans make a perfect base for countless dishes.
From Mexican-inspired favorites to comforting soups and stews, these crockpot black bean recipes will soon become a staple in your kitchen.
So, grab your slow cooker and get ready to create mouthwatering dishes that are as healthy as they are delicious!
Crockpot Black Bean Chili
This hearty and warming Crockpot Black Bean Chili is perfect for a cozy meal. Packed with flavor and loaded with healthy ingredients like black beans, tomatoes, bell peppers, and spices, this dish is an ideal choice for a satisfying vegetarian dinner. With minimal prep, you can set it up in the morning and let it cook throughout the day, resulting in a rich and flavorful chili that will leave everyone coming back for seconds.
Ingredients:
- 2 cans black beans, drained and rinsed
- 1 can diced tomatoes
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 jalapeño, minced (optional)
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional for extra heat)
- Salt and pepper to taste
- 3 cups vegetable broth
- 1 tbsp olive oil
Instructions:
- In a skillet, heat olive oil over medium heat and sauté the onion, bell pepper, and garlic until soft, about 5 minutes.
- Transfer the sautéed vegetables into the crockpot, followed by the black beans, tomatoes, jalapeño, and spices. Stir to combine.
- Pour in the vegetable broth and give everything a good mix.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Before serving, taste and adjust seasoning as needed, adding salt, pepper, or additional spices.
- Serve with your favorite toppings like sour cream, shredded cheese, or cilantro.
This Crockpot Black Bean Chili offers both comfort and nourishment in every bowl. The slow cooking process allows the flavors to meld together beautifully, creating a deep, rich taste that is full of boldness and spice. Whether you serve it on a chilly evening or as part of a game-day spread, this dish is sure to become a favorite in your recipe rotation. Plus, it’s easy to customize with more vegetables or protein if desired, making it a versatile and crowd-pleasing meal.
Crockpot Black Bean Soup
This Crockpot Black Bean Soup is a simple yet flavorful dish that brings out the best in black beans. It’s a great option for busy days when you want something healthy and filling. The soup’s base is a combination of black beans, tomatoes, and spices, which are slow-cooked to create a rich and comforting texture. This recipe is perfect for meal prep, and leftovers taste even better the next day.
Ingredients:
- 3 cans black beans, drained and rinsed
- 1 can diced tomatoes
- 1 onion, chopped
- 1 carrot, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 4 cups vegetable broth
- 1 tbsp olive oil
- 1 tbsp lime juice
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions:
- In a skillet, heat olive oil over medium heat. Add the chopped onion, carrot, and garlic and sauté for about 5 minutes, until softened.
- Transfer the sautéed mixture into the crockpot, followed by the black beans, diced tomatoes, cumin, smoked paprika, chili powder, and vegetable broth.
- Stir everything together and cover. Cook on low for 7-8 hours or on high for 4 hours.
- Before serving, use an immersion blender to partially blend the soup, creating a thicker consistency. If you don’t have an immersion blender, you can transfer half of the soup to a blender and then return it to the crockpot.
- Add lime juice and taste for seasoning, adjusting as needed with salt and pepper.
- Serve with fresh cilantro and enjoy.
This Crockpot Black Bean Soup is an easy and delicious way to enjoy the nourishing benefits of black beans. The long, slow cooking time allows all the flavors to develop fully, resulting in a smooth, rich texture. The touch of lime juice at the end adds a refreshing zing that enhances the depth of the soup. Whether served as a main course with crusty bread or as a side dish, this soup is both comforting and satisfying.
Crockpot Black Bean Tacos
Crockpot Black Bean Tacos are a quick and tasty dinner option that’s both filling and full of flavor. The black beans are seasoned with spices, then slow-cooked until tender, creating a flavorful filling for tacos. This recipe is ideal for Taco Tuesday or any night when you want a plant-based, easy-to-make meal that can be customized with your favorite toppings.
Ingredients:
- 2 cans black beans, drained and rinsed
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp oregano
- 1/2 tsp smoked paprika
- 1 tbsp lime juice
- 1/2 cup vegetable broth
- Salt and pepper to taste
- Corn or flour tortillas
- Toppings: shredded lettuce, diced tomatoes, avocado, salsa, sour cream, cheese
Instructions:
- In a crockpot, combine the black beans, chopped onion, bell pepper, garlic, cumin, chili powder, oregano, smoked paprika, vegetable broth, and lime juice. Stir well.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- Before serving, stir the mixture to break down some of the beans and create a thicker filling.
- Warm your tortillas in the oven or on a skillet.
- Spoon the black bean mixture onto the tortillas and top with your favorite toppings.
These Crockpot Black Bean Tacos are a crowd-pleaser, especially for anyone following a vegetarian or plant-based diet. The flavors are robust and the beans create a hearty filling that’s perfect for tacos. The slow cooker does all the hard work, making this an easy and convenient option for busy weeknights. Whether you’re making them for a family dinner or for meal prep, these tacos are sure to be a hit, with endless possibilities for customization with your favorite toppings!
Crockpot Black Bean and Sweet Potato Stew
This Crockpot Black Bean and Sweet Potato Stew is a warm and nourishing dish that combines the earthiness of black beans with the natural sweetness of sweet potatoes. It’s a comforting and hearty meal that’s perfect for cooler weather, providing a rich, flavorful base while offering the benefits of nutrient-packed vegetables. Plus, the slow cooking process allows the flavors to blend perfectly.
Ingredients:
- 2 cans black beans, drained and rinsed
- 2 medium sweet potatoes, peeled and diced
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions:
- Add the black beans, sweet potatoes, onion, bell pepper, garlic, diced tomatoes, vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper into the crockpot. Stir well to combine.
- Cover and cook on low for 7-8 hours or on high for 3-4 hours, until the sweet potatoes are tender.
- Taste and adjust seasoning, adding more salt, pepper, or spices as needed.
- Serve the stew in bowls and garnish with fresh cilantro if desired.
This Crockpot Black Bean and Sweet Potato Stew is the epitome of comfort food with its earthy flavors and creamy sweet potatoes. The slow-cooking process makes the vegetables melt into the broth, creating a satisfying and velvety texture. This stew is a perfect choice for meal prep or a filling dinner, and it pairs wonderfully with a side of cornbread for a wholesome, cozy meal.
Crockpot Black Bean and Corn Salad
Crockpot Black Bean and Corn Salad is a fresh and vibrant dish that combines the richness of black beans with the sweetness of corn and a zesty dressing. Perfect for a summer gathering or a light meal, this salad is packed with fiber, protein, and plenty of flavors. It’s a great dish for those looking for something refreshing yet filling.
Ingredients:
- 2 cans black beans, drained and rinsed
- 1 can corn, drained
- 1 red onion, finely chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp lime juice
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper (optional for spice)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- In the crockpot, combine the black beans, corn, red onion, bell pepper, garlic, cumin, chili powder, cayenne pepper, olive oil, lime juice, salt, and pepper.
- Stir everything together to ensure the dressing coats all the ingredients.
- Cover and cook on low for 2-3 hours. This allows the flavors to meld together without overcooking the corn.
- Before serving, stir the salad and taste for seasoning, adjusting with more lime juice, salt, or pepper if desired.
- Garnish with fresh cilantro and serve chilled or at room temperature.
This Crockpot Black Bean and Corn Salad is a refreshing and colorful dish that’s as nutritious as it is tasty. The combination of black beans and corn creates a satisfying base, while the spices and lime juice provide a tangy, flavorful kick. Whether served as a side dish at a BBQ or enjoyed as a light lunch, this salad is a crowd-pleaser that can be prepared ahead of time for added convenience.
Crockpot Black Bean Enchiladas
Crockpot Black Bean Enchiladas offer a delicious, hands-off way to enjoy the flavors of classic enchiladas with the added benefit of being easy to prepare. Black beans take center stage in these enchiladas, combined with enchilada sauce and cheese, then slow-cooked to perfection. This is a great vegetarian alternative that still packs a punch of flavor.
Ingredients:
- 2 cans black beans, drained and rinsed
- 1 can enchilada sauce
- 8 small corn tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions:
- In a skillet, sauté the onion and garlic until softened, about 5 minutes.
- In the crockpot, pour a small amount of enchilada sauce to coat the bottom. Layer four tortillas on top, overlapping them as needed.
- Spread half of the black beans over the tortillas, then top with sautéed onions and garlic. Sprinkle with half of the shredded cheese.
- Repeat with another layer of tortillas, beans, onions, and cheese.
- Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Cover and cook on low for 4-5 hours or high for 2-3 hours, until the cheese is melted and the flavors have melded.
- Garnish with cilantro and serve.
Crockpot Black Bean Enchiladas are a delicious, no-fuss way to enjoy the flavors of a traditional Mexican dish. The slow cooker makes the process incredibly easy, allowing the flavors to blend beautifully while you go about your day. The combination of black beans, enchilada sauce, and melted cheese makes for a satisfying and comforting meal that’s sure to become a family favorite.
Crockpot Black Bean Breakfast Casserole
For a hearty and nutritious breakfast or brunch, try this Crockpot Black Bean Breakfast Casserole. This dish combines black beans with eggs, cheese, and veggies to create a filling, protein-packed casserole that’s perfect for busy mornings. It’s simple to throw together the night before and let the slow cooker do the work while you sleep.
Ingredients:
- 1 can black beans, drained and rinsed
- 6 eggs, beaten
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup milk
- 1 bell pepper, chopped
- 1 onion, chopped
- 1 cup frozen spinach, thawed and drained
- 1 tsp cumin
- 1/2 tsp paprika
- Salt and pepper to taste
Instructions:
- Spray the crockpot with non-stick spray to prevent sticking.
- Layer the bottom of the crockpot with black beans, followed by the chopped bell pepper, onion, and spinach.
- In a separate bowl, whisk together the eggs, milk, cumin, paprika, salt, and pepper.
- Pour the egg mixture over the veggies and beans in the crockpot.
- Sprinkle shredded cheese on top.
- Cover and cook on low for 4-5 hours or until the eggs are fully set and cooked through.
- Serve hot, garnished with fresh herbs if desired.
This Crockpot Black Bean Breakfast Casserole is a convenient and nutritious way to start your day. The black beans add a hearty texture, while the eggs and cheese bring richness and flavor. It’s an easy, make-ahead meal that’s perfect for busy mornings, and you can customize it with your favorite veggies or spices. Enjoy it as a breakfast or brunch option that will keep you full and satisfied all day long.
Crockpot Black Bean and Quinoa Bowl
The Crockpot Black Bean and Quinoa Bowl is a protein-packed, gluten-free meal that’s perfect for a healthy lunch or dinner. With black beans and quinoa as the base, this dish is full of fiber, vitamins, and minerals. The slow-cooked ingredients come together to create a nourishing, flavorful bowl that’s both filling and satisfying.
Ingredients:
- 1 can black beans, drained and rinsed
- 1 cup quinoa, rinsed
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 can diced tomatoes
- 2 cups vegetable broth
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- Salt and pepper to taste
- Fresh lime wedges for serving
- Fresh cilantro for garnish
Instructions:
- Add the black beans, quinoa, onion, bell pepper, diced tomatoes, vegetable broth, cumin, chili powder, paprika, salt, and pepper to the crockpot.
- Stir everything together and cover. Cook on low for 6-7 hours or on high for 3-4 hours, until the quinoa is fully cooked and the vegetables are tender.
- Taste and adjust the seasoning with more salt, pepper, or spices if needed.
- Serve the mixture in bowls, garnished with fresh cilantro and lime wedges.
This Crockpot Black Bean and Quinoa Bowl is a wholesome and satisfying meal that’s perfect for any time of the day. The black beans and quinoa provide a hearty, nutritious base, while the spices add warmth and depth. It’s a great meal prep option and can be easily customized with your favorite toppings or additional vegetables. This dish is not only filling but also packed with nutrients, making it a great addition to your healthy eating routine.
Crockpot Black Bean and Avocado Wraps
These Crockpot Black Bean and Avocado Wraps are a quick and healthy lunch or dinner option that’s both filling and fresh. The black beans are cooked in a flavorful blend of spices, then combined with creamy avocado and wrapped in a tortilla for a satisfying meal. Perfect for a light yet hearty option, these wraps are easy to prepare and great for on-the-go eating.
Ingredients:
- 2 cans black beans, drained and rinsed
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 cup vegetable broth
- 2 avocados, sliced
- 8 small tortillas
- Fresh cilantro and lime wedges for garnish
Instructions:
- Add the black beans, onion, bell pepper, cumin, chili powder, paprika, salt, pepper, and vegetable broth to the crockpot. Stir well.
- Cover and cook on low for 4-5 hours or high for 2-3 hours, until the beans are tender and the flavors have melded.
- Warm the tortillas and fill each with a generous spoonful of the black bean mixture.
- Top with sliced avocado and garnish with cilantro and lime wedges.
These Crockpot Black Bean and Avocado Wraps are a perfect balance of heartiness and freshness. The slow-cooked black beans are flavorful and tender, while the creamy avocado adds a cooling contrast. These wraps are versatile, easy to assemble, and great for busy weekdays. You can even prepare the black bean mixture ahead of time and simply assemble the wraps when ready to serve. They are sure to be a hit with anyone looking for a nutritious, delicious meal.
Crockpot Black Bean and Rice Casserole
This Crockpot Black Bean and Rice Casserole is a hearty and comforting dish that is perfect for busy nights. With the combination of black beans, rice, and spices, it’s a filling meal that’s easy to prepare and full of flavor. The slow cooker does all the work, leaving you with a creamy, satisfying casserole that’s sure to please the whole family.
Ingredients:
- 2 cans black beans, drained and rinsed
- 1 cup rice (preferably long-grain or basmati)
- 1 can diced tomatoes
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1 cup shredded cheese (cheddar or Mexican blend)
- Salt and pepper to taste
Instructions:
- Add the black beans, rice, diced tomatoes, onion, bell pepper, garlic, cumin, chili powder, paprika, vegetable broth, salt, and pepper to the crockpot.
- Stir to combine everything well and ensure the rice is evenly distributed.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the rice is fully cooked and the flavors have melded together.
- Once the casserole is cooked, sprinkle the shredded cheese over the top and cover for 5-10 minutes to allow the cheese to melt.
- Serve warm, garnished with fresh cilantro or sour cream if desired.
This Crockpot Black Bean and Rice Casserole is the epitome of a hearty, satisfying meal with minimal effort. The combination of rice and black beans makes it both nutritious and filling, while the melting cheese on top adds a deliciously creamy touch. It’s perfect for a family dinner or a meal prep option, and you can easily customize it with additional vegetables or protein for extra flavor. Serve with a side of salad or chips for a complete meal.
Crockpot Black Bean Queso Dip
This Crockpot Black Bean Queso Dip is the ultimate party snack or game day appetizer. It combines creamy cheese with the earthy flavors of black beans, creating a dip that’s rich, flavorful, and satisfying. The slow cooker ensures that the dip stays warm and melted throughout your gathering, making it the perfect dish for sharing.
Ingredients:
- 2 cans black beans, drained and rinsed
- 1 can diced tomatoes with green chilies
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 package cream cheese (8 oz)
- 1/2 cup milk
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional)
- Tortilla chips for serving
Instructions:
- In the crockpot, combine the black beans, diced tomatoes with green chilies, shredded cheese, cream cheese, milk, cumin, chili powder, garlic powder, and cayenne pepper (if using).
- Stir everything together until well mixed and the cheese begins to melt.
- Cover and cook on low for 2-3 hours, stirring occasionally to ensure everything is melted and smooth.
- Once the dip is fully melted and creamy, serve it warm with tortilla chips for dipping.
This Crockpot Black Bean Queso Dip is a creamy, cheesy delight that will be the star of any gathering. The richness of the cream cheese and cheese blends perfectly with the black beans, making it a hearty dip that’s still indulgent and flavorful. Whether you’re serving it for a party, as a game day treat, or as a snack, this dip is sure to be a hit with everyone. It’s easy to make and even easier to enjoy!
Crockpot Black Bean Tostadas
These Crockpot Black Bean Tostadas are a simple, tasty, and healthy meal that’s packed with flavor. The black beans are seasoned with bold spices and slow-cooked to perfection, then served on crispy tostada shells. Top with your favorite garnishes, and you have a delicious meal ready in no time.
Ingredients:
- 2 cans black beans, drained and rinsed
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 4-6 tostada shells
- Toppings: shredded lettuce, diced tomatoes, avocado, salsa, sour cream, cheese
Instructions:
- In the crockpot, combine the black beans, onion, bell pepper, garlic, cumin, chili powder, paprika, salt, and pepper. Add a splash of water or vegetable broth if needed to ensure the beans don’t dry out.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the beans are tender and the flavors have melded together.
- Once cooked, use a fork to mash some of the black beans for a thicker, more textured mixture.
- Serve the seasoned black beans on tostada shells, then top with shredded lettuce, diced tomatoes, avocado, salsa, sour cream, and cheese.
Crockpot Black Bean Tostadas are a quick and flavorful meal that’s both satisfying and customizable. The black beans provide a hearty base, and the toppings allow you to add freshness and creaminess to every bite. This is a perfect option for a light weeknight dinner or a fun taco night with the family. You can also use these black beans as a filling for burritos or tacos for even more variety!
Crockpot Black Bean and Sausage Stew
This Crockpot Black Bean and Sausage Stew combines the richness of black beans with savory sausage for a hearty and flavorful meal. The slow cooker allows the flavors to meld beautifully, creating a dish that’s perfect for cooler weather or any time you want a filling and satisfying meal.
Ingredients:
- 2 cans black beans, drained and rinsed
- 1 lb sausage (chicken, turkey, or pork), sliced or crumbled
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- Salt and pepper to taste
Instructions:
- In a skillet, cook the sausage over medium heat until browned, breaking it up into smaller pieces if using crumbled sausage.
- Add the cooked sausage to the crockpot, followed by the black beans, onion, garlic, diced tomatoes, vegetable broth, cumin, paprika, chili powder, salt, and pepper.
- Stir everything together to combine.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the flavors are well combined and the stew is thickened.
- Taste and adjust seasoning if necessary before serving.
Crockpot Black Bean and Sausage Stew is a filling, savory dish that’s perfect for a comforting dinner. The sausage adds a rich, meaty flavor that pairs wonderfully with the black beans, creating a hearty stew that’s both satisfying and nourishing. This dish is great for meal prep or a cozy family dinner and can be enjoyed on its own or served with crusty bread to soak up all the delicious broth.
Crockpot Black Bean Tabbouleh
This Crockpot Black Bean Tabbouleh is a fresh twist on the classic Middle Eastern dish. The addition of black beans makes it a protein-packed, hearty salad that’s great as a light meal or a side dish. With the slow cooker doing all the work for the black beans, this dish is easy to prepare and full of vibrant flavors.
Ingredients:
- 2 cans black beans, drained and rinsed
- 1 cup bulgur wheat
- 1 cucumber, diced
- 2 tomatoes, diced
- 1/4 cup fresh parsley, chopped
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp cumin
- Salt and pepper to taste
Instructions:
- Cook the bulgur wheat according to package instructions (usually by soaking it in hot water for about 15 minutes).
- Once the bulgur is ready, combine it with the black beans, cucumber, tomatoes, parsley, olive oil, lemon juice, cumin, salt, and pepper in the crockpot.
- Stir well to combine, then cover and cook on low for 2-3 hours, just to let the flavors meld together.
- Serve chilled or at room temperature for a refreshing, protein-packed dish.
Crockpot Black Bean Tabbouleh is a refreshing, nutritious dish that’s perfect for warm weather or as a side to grilled meats. The black beans provide a filling and protein-rich base, while the fresh vegetables and parsley add brightness and crunch. With the simplicity of the crockpot, this dish is easy to prepare and makes for a great make-ahead meal or side for picnics, potlucks, or BBQs.
Crockpot Black Bean Frittata
This Crockpot Black Bean Frittata is a great way to enjoy a savory, protein-rich breakfast or brunch with minimal effort. The slow-cooked eggs and black beans create a deliciously firm frittata, perfect for serving on its own or with a side salad. It’s a perfect make-ahead option that tastes great the next day too.
Ingredients:
- 1 can black beans, drained and rinsed
- 6 eggs, beaten
- 1/2 cup milk
- 1/2 cup shredded cheese (cheddar or feta)
- 1 bell pepper, chopped
- 1 onion, chopped
- 1 tsp cumin
- 1/2 tsp paprika
- Salt and pepper to taste
Instructions:
- Spray the crockpot with non-stick spray.
- Add the black beans, chopped bell pepper, onion, cumin, paprika, salt, and pepper to the crockpot.
- In a bowl, whisk together the eggs and milk, then pour the mixture over the vegetables and beans in the crockpot.
- Sprinkle the shredded cheese on top.
- Cover and cook on low for 3-4 hours or until the eggs are set and the frittata is firm.
- Slice and serve warm with a side of avocado or salsa.
This Crockpot Black Bean Frittata is a delicious and filling dish that’s perfect for brunch or a light dinner. The black beans provide texture and protein, while the eggs create a rich, fluffy base. The slow cooker ensures that the frittata cooks evenly, making it a simple and hands-off recipe. It’s a great make-ahead option for busy mornings and can be served with fresh sides like avocado or salsa for extra flavor.
Crockpot Black Bean and Chicken Chili
This Crockpot Black Bean and Chicken Chili is a hearty and comforting dish that combines the tender chicken with the richness of black beans, making it a flavorful and protein-packed meal. The slow cooker makes the process easy, and the resulting chili is the perfect balance of spicy, savory, and slightly smoky. Great for chilly nights or as a filling lunch, this dish is both satisfying and nutritious.
Ingredients:
- 2 chicken breasts, boneless and skinless
- 2 cans black beans, drained and rinsed
- 1 can diced tomatoes with green chilies
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 4 cups chicken broth
- Fresh cilantro and sour cream for garnish
Instructions:
- Add the chicken breasts, black beans, diced tomatoes, onion, bell pepper, garlic, cumin, chili powder, smoked paprika, salt, pepper, and chicken broth to the crockpot.
- Stir to combine all ingredients and ensure the chicken is submerged.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and can be shredded easily.
- Remove the chicken, shred it with two forks, and return it to the crockpot.
- Taste the chili and adjust seasoning if needed. Serve hot, garnished with fresh cilantro and a dollop of sour cream.
Crockpot Black Bean and Chicken Chili is the perfect cozy dish that requires minimal effort for maximum flavor. The chicken becomes incredibly tender after slow cooking, while the black beans add a satisfying heartiness. The blend of spices gives the chili depth and warmth, making it a favorite for cold weather. Pair it with cornbread or a simple side salad for a complete meal.
Crockpot Black Bean and Kale Soup
Crockpot Black Bean and Kale Soup is a nutrient-packed, hearty soup that’s perfect for a light yet satisfying meal. The black beans provide fiber and protein, while the kale adds a burst of vitamins and minerals. With simple ingredients and a slow cooking time, this soup is flavorful and comforting, ideal for a healthy dinner or meal prep.
Ingredients:
- 2 cans black beans, drained and rinsed
- 4 cups vegetable broth
- 2 cups chopped kale, stems removed
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 1 celery stalk, chopped
- 1 can diced tomatoes
- 1 tsp cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 tbsp lemon juice
Instructions:
- In the crockpot, add the black beans, vegetable broth, kale, onion, garlic, carrots, celery, diced tomatoes, cumin, paprika, salt, and pepper.
- Stir well to combine all ingredients.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender and the soup is rich.
- Before serving, stir in the lemon juice for brightness and taste. Adjust the seasoning if necessary.
- Serve hot, with a sprinkle of fresh herbs or a slice of crusty bread.
Crockpot Black Bean and Kale Soup is the perfect option for anyone looking for a wholesome, vegetarian meal. The black beans provide a solid base of protein, while the kale offers a burst of nutrients. This soup is warming and filling, making it an excellent choice for lunch or dinner. The slow cooking allows all the flavors to meld together, creating a rich and satisfying meal.
Crockpot Black Bean and Shrimp Tacos
These Crockpot Black Bean and Shrimp Tacos are a fun and flavorful twist on traditional tacos. The slow-cooked black beans make a savory base that pairs perfectly with the succulent shrimp, and the combination of spices adds depth and heat. Simple to prepare and full of vibrant flavors, these tacos are great for a quick dinner or a casual gathering.
Ingredients:
- 2 cans black beans, drained and rinsed
- 1 lb shrimp, peeled and deveined
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- Salt and pepper to taste
- 1 tbsp lime juice
- 8 small tortillas
- Toppings: avocado, cilantro, salsa, sour cream, lime wedges
Instructions:
- Add the black beans, onion, garlic, cumin, chili powder, smoked paprika, cayenne (if using), salt, and pepper to the crockpot. Stir to combine.
- Add the shrimp to the crockpot and drizzle with lime juice. Stir gently to coat the shrimp with the seasoning.
- Cover and cook on low for 2-3 hours or on high for 1-2 hours, until the shrimp are cooked through.
- Serve the shrimp and black bean mixture in warm tortillas, then top with avocado, cilantro, salsa, sour cream, and a squeeze of lime juice.
Crockpot Black Bean and Shrimp Tacos offer a simple and fresh take on taco night. The black beans provide a hearty, flavorful base, while the shrimp adds a light and succulent protein. The spices and lime juice enhance the flavor, making each bite vibrant and tasty. These tacos are a perfect option for a quick, easy meal that’s full of fresh, bold flavors.
Crockpot Black Bean and Sweet Corn Soup
This Crockpot Black Bean and Sweet Corn Soup is a comforting and flavorful dish that combines the natural sweetness of corn with the richness of black beans. The slow cooking process brings out the best in both ingredients, creating a velvety, hearty soup. It’s an easy recipe that requires minimal prep, making it a great option for busy days or meal prep.
Ingredients:
- 2 cans black beans, drained and rinsed
- 2 cups frozen corn kernels
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes with green chilies
- 4 cups vegetable broth
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- In the crockpot, add the black beans, corn, onion, garlic, diced tomatoes, vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper.
- Stir to combine and cover the crockpot.
- Cook on low for 6-7 hours or on high for 3-4 hours, until the soup is heated through and the flavors have melded together.
- Serve hot, garnished with fresh cilantro.
Crockpot Black Bean and Sweet Corn Soup is a light yet satisfying dish that offers a delightful blend of flavors and textures. The sweetness of the corn contrasts beautifully with the earthy black beans, and the spices provide a warm, savory base. This soup is perfect for an easy weeknight dinner or as a starter for a larger meal. It’s a great vegetarian option and can be easily customized with additional vegetables or toppings.
Crockpot Black Bean and Mushroom Stir-Fry
Crockpot Black Bean and Mushroom Stir-Fry offers a savory, vegetarian option for dinner. The black beans add substance to the dish, while the mushrooms provide a rich, meaty texture that complements the beans perfectly. With simple seasonings and a slow cook time, this dish is ideal for those who want an easy, flavorful meal with minimal effort.
Ingredients:
- 2 cans black beans, drained and rinsed
- 2 cups mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 tbsp soy sauce
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Add the black beans, mushrooms, onion, garlic, bell pepper, soy sauce, cumin, paprika, salt, and pepper to the crockpot.
- Stir to combine and ensure the ingredients are evenly distributed.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the mushrooms are tender and the flavors have melded together.
- Serve hot, garnished with fresh parsley and a side of rice or quinoa if desired.
Crockpot Black Bean and Mushroom Stir-Fry is a simple and savory dish that’s perfect for a busy weeknight dinner. The mushrooms create a meaty texture while the black beans provide fiber and protein, making it a satisfying vegetarian meal. With minimal prep and slow cooking, the flavors develop beautifully. Serve this dish with rice or quinoa for a wholesome, filling meal that’s full of flavor.
Crockpot Black Bean and Butternut Squash Chili
This Crockpot Black Bean and Butternut Squash Chili is a hearty and healthy take on traditional chili. The black beans provide a rich base, while the roasted butternut squash adds natural sweetness and a creamy texture. The slow cooker brings out the best in these ingredients, resulting in a warming and satisfying chili that’s perfect for fall and winter.
Ingredients:
- 2 cans black beans, drained and rinsed
- 2 cups butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp cinnamon
- Salt and pepper to taste
Instructions:
- Add the black beans, butternut squash, onion, garlic, diced tomatoes, vegetable broth, cumin, chili powder, cinnamon, salt, and pepper to the crockpot.
- Stir to combine and cover the crockpot.
- Cook on low for 6-7 hours or on high for 3-4 hours, until the butternut squash is tender and the flavors have melded together.
- Serve hot, garnished with fresh herbs or a dollop of sour cream.
Crockpot Black Bean and Butternut Squash Chili is a delightful and filling dish that offers a perfect balance of savory, sweet, and spicy flavors. The butternut squash adds a creamy texture and natural sweetness that complements the black beans beautifully. This chili is an ideal choice for a cozy dinner on a cold night, and it’s sure to become a favorite with its unique and delicious twist on traditional chili.
Note: More recipes are coming soon!
