25+ Delicious Friday Vegan Black Bean Recipes for a Flavorful Feast

Fridays are the perfect opportunity to experiment in the kitchen and treat yourself to a flavorful, satisfying meal.

Whether you’re preparing for a cozy night in or want to impress your friends at a dinner party, black beans are a versatile, nutrient-packed ingredient that can elevate any dish.

Vegan cooking has never been easier or more exciting with black beans as your base!

From hearty stews to fresh salads, black beans can take on a variety of flavors and textures that make them the ideal Friday night dinner choice.

We’ve rounded up 25+ mouthwatering vegan black bean recipes to inspire your next Friday meal.

25+ Delicious Friday Vegan Black Bean Recipes for a Flavorful Feast

Black beans are not only delicious but also incredibly versatile, making them the star of countless vegan dishes.

Whether you’re in the mood for a hearty chili, a fresh salad, or savory tacos, these 25+ Friday vegan black bean recipes provide plenty of inspiration for your next meal.

With rich flavors, satisfying textures, and loads of nutrients, these dishes will quickly become a staple in your weekly dinner rotation.

So why wait? Gather your ingredients, get into the kitchen, and create your next Friday night masterpiece with these amazing vegan black bean recipes.

Spicy Black Bean Tacos with Avocado Cream

Looking for a flavorful yet simple Friday dinner idea? These spicy black bean tacos are packed with smoky spices and topped with a creamy avocado sauce. They’re the perfect way to end the week on a high note while keeping things plant-based and satisfying.

Ingredients:

For the black beans:

• 1 can (15 oz) black beans, drained and rinsed
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1 tbsp olive oil
• Salt and pepper, to taste

For the avocado cream:

• 1 ripe avocado
• 1/4 cup plant-based yogurt
• Juice of 1 lime
• 1/4 tsp garlic powder
• Salt, to taste

To assemble:

• 6 small corn or flour tortillas
• Shredded lettuce
• Diced tomatoes
• Fresh cilantro, chopped

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté the onion until translucent, about 3 minutes. Add garlic and cook for another minute.
2. Stir in the black beans, smoked paprika, cumin, chili powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally. Remove from heat.
3. Prepare the avocado cream by blending the avocado, plant-based yogurt, lime juice, garlic powder, and salt until smooth. Adjust seasoning as needed.
4. Warm the tortillas in a dry skillet or microwave.
5. Assemble the tacos by layering the black bean mixture, shredded lettuce, diced tomatoes, and a dollop of avocado cream. Garnish with cilantro.

End your week with these vibrant, zesty tacos that pack a punch of flavor and a satisfying creamy topping. They’re easy to customize and will leave you feeling nourished and energized for the weekend.

Black Bean and Sweet Potato Buddha Bowl

This wholesome Buddha bowl combines the earthiness of black beans with the natural sweetness of roasted sweet potatoes. It’s a nutrient-dense, colorful meal perfect for a relaxing Friday evening.

Ingredients:

For the roasted sweet potatoes:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste

For the bowl:

• 1 can (15 oz) black beans, drained and rinsed
• 2 cups cooked quinoa
• 1 cup steamed broccoli florets
• 1/2 cup shredded carrots
• 1/4 cup chopped green onions

For the tahini dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 2-3 tbsp water (to thin)
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, flipping halfway through.
2. While the sweet potatoes roast, prepare the tahini dressing by whisking all the ingredients together until smooth. Adjust consistency with water as needed.
3. Assemble the Buddha bowls by dividing the quinoa among serving bowls. Top with roasted sweet potatoes, black beans, broccoli, carrots, and green onions.
4. Drizzle the tahini dressing over the bowls and serve immediately.

This Buddha bowl is a feast for both the eyes and the palate. It’s a perfect balance of textures and flavors, ensuring every bite is a delightful experience.

Creamy Black Bean and Vegetable Soup

End your Friday with a comforting bowl of creamy black bean and vegetable soup. Packed with plant-based protein and hearty vegetables, it’s an ideal dish to cozy up with after a long week.

Ingredients:

• 2 cans (15 oz each) black beans, drained and rinsed
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 cup diced carrots
• 1 cup diced celery
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 1/2 cup coconut milk (for creaminess)
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion, garlic, carrots, and celery until softened, about 5 minutes.
2. Add the black beans, diced tomatoes, vegetable broth, cumin, smoked paprika, cayenne pepper, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes.
3. Using an immersion blender, blend the soup partially for a creamy texture while leaving some chunks for texture. Alternatively, blend half the soup in a blender and return it to the pot.
4. Stir in the coconut milk and simmer for another 5 minutes. Adjust seasoning as needed.
5. Serve hot with crusty bread or a side of tortilla chips.

This creamy soup is both hearty and nourishing, making it the perfect way to wind down your week. The blend of spices and creamy texture ensures you’ll be reaching for seconds.

Black Bean and Corn Enchiladas

These delicious vegan enchiladas are filled with a flavorful black bean and corn mixture, topped with a tangy red enchilada sauce, and baked until bubbly. They’re perfect for a festive Friday dinner that will impress everyone at the table.

Ingredients:

For the enchiladas:

• 2 cans (15 oz each) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup diced red bell pepper
• 1/2 cup diced onion
• 2 tsp cumin
• 1 tsp chili powder
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 1/2 cups red enchilada sauce (store-bought or homemade)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup green onions, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, sauté the onion, bell pepper, cumin, and chili powder over medium heat for 5 minutes, until softened.
3. Add the black beans and corn to the skillet, stirring to combine. Cook for an additional 2-3 minutes until heated through. Season with salt and pepper.
4. Lightly warm the tortillas in a dry skillet to make them pliable.
5. Spread about 2 tablespoons of the bean and corn mixture onto each tortilla and roll it up tightly.
6. Place the rolled tortillas seam-side down in a baking dish. Pour the enchilada sauce evenly over the top.
7. Bake for 20-25 minutes until bubbly.
8. Garnish with cilantro and green onions before serving.

These vegan enchiladas are comforting, savory, and bursting with flavor. The combination of black beans, corn, and spices gives you a satisfying meal that feels like a celebration. Enjoy them with your favorite toppings for a festive and filling Friday dinner.

Black Bean and Avocado Quesadillas

A quick and satisfying meal, these black bean and avocado quesadillas come together in just a few minutes. Perfect for those busy Fridays when you want something delicious without spending hours in the kitchen.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 ripe avocado, mashed
• 1/2 cup shredded vegan cheese (optional)
• 1/4 cup red onion, thinly sliced
• 1/4 cup cilantro, chopped
• 1 tsp cumin
• 1/2 tsp chili powder
• 4 large flour tortillas
• 2 tbsp olive oil, for cooking
• Salsa, for serving

Instructions:

1. In a small bowl, mash the avocado and mix in the cumin, chili powder, and a pinch of salt.
2. In another bowl, combine the black beans, red onion, and cilantro.
3. Heat a skillet over medium heat and lightly coat with 1 tablespoon of olive oil.
4. Place a tortilla in the skillet and spread a layer of mashed avocado on one half of the tortilla. Top with the black bean mixture and a sprinkle of vegan cheese (if using).
5. Fold the tortilla in half and cook for 2-3 minutes on each side, until golden brown and crispy.
6. Repeat with the remaining tortillas, adding more oil to the skillet as needed.
7. Serve with salsa on the side for dipping.

These quesadillas are a perfect balance of creamy avocado and savory black beans, creating a mouthwatering meal in just minutes. Whether you’re looking for a quick weeknight dinner or a fun Friday treat, these quesadillas hit the spot every time.

Black Bean Chili

This hearty and satisfying vegan chili is made with black beans and a variety of vegetables, simmered in a rich, flavorful tomato base. Perfect for a cozy Friday night, it’s filling, nourishing, and packed with protein.

Ingredients:

• 2 cans (15 oz each) black beans, drained and rinsed
• 1 large onion, diced
• 2 garlic cloves, minced
• 1 bell pepper, diced
• 1 zucchini, chopped
• 1 can (14 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 1/2 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp chili powder
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Tortilla chips or cornbread, for serving

Instructions:

1. In a large pot, sauté the onion, garlic, bell pepper, and zucchini over medium heat until softened, about 5 minutes.
2. Add the cumin, smoked paprika, chili powder, cayenne pepper (if using), salt, and pepper. Stir well to coat the vegetables in the spices.
3. Add the black beans, diced tomatoes, tomato paste, and vegetable broth. Stir to combine.
4. Bring to a boil, then reduce the heat and let it simmer for 25-30 minutes, stirring occasionally.
5. Taste and adjust seasoning as needed.
6. Serve hot with fresh cilantro on top, alongside tortilla chips or cornbread for extra comfort.

This black bean chili is perfect for a chilly Friday evening, providing warmth and satisfaction in every bowl. Its hearty texture and rich flavors make it an ideal comfort food that’s easy to prepare and enjoy.

Black Bean Stuffed Peppers

These stuffed peppers are a healthy and delicious way to enjoy black beans. Filled with a savory mixture of rice, beans, and spices, they’re an excellent Friday meal that can be prepared ahead of time and baked when you’re ready to eat.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cooked brown rice
• 1/2 cup corn kernels
• 1/2 cup diced onion
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper, to taste
• 1/2 cup tomato sauce
• 1/4 cup vegan cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, sauté the onion over medium heat until softened, about 5 minutes.
3. In a bowl, mix together the black beans, rice, corn, sautéed onion, cumin, chili powder, salt, and pepper.
4. Stuff each bell pepper with the mixture, pressing down lightly to pack it in.
5. Place the stuffed peppers in a baking dish and pour the tomato sauce over them.
6. Cover with foil and bake for 25-30 minutes, until the peppers are tender.
7. If using vegan cheese, sprinkle it on top of each stuffed pepper and bake for an additional 5 minutes until melted.

These stuffed peppers are not only beautiful to serve but also full of flavor. The combination of rice, beans, and corn makes for a filling, balanced meal that’s perfect for a Friday night. You can even prepare them ahead of time and bake them when ready to eat, making dinner effortless.

Black Bean and Mango Salad

This refreshing and vibrant black bean and mango salad is a perfect light Friday meal. It’s packed with sweet, savory, and tangy flavors, making it an exciting addition to your weeknight dinner routine.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 ripe mango, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• Juice of 1 lime
• 1 tsp ground cumin
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the black beans, mango, red bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Taste and adjust seasoning if needed.
5. Serve chilled or at room temperature, perfect as a side dish or light main meal.

This salad is a perfect balance of textures, with the creaminess of black beans, the sweetness of mango, and the crunch of peppers. It’s light yet satisfying, ideal for a warm Friday evening or as a side to any main dish.

Black Bean Burger Patties

If you’re craving a plant-based burger, these black bean burger patties are both hearty and delicious. Perfect for a satisfying Friday meal, they’re packed with protein, fiber, and bold flavors.

Ingredients:

• 2 cans (15 oz each) black beans, drained and mashed
• 1/2 cup breadcrumbs
• 1/4 cup grated carrot
• 1/4 cup finely chopped onion
• 2 garlic cloves, minced
• 1 tbsp soy sauce
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 2 tbsp olive oil, for cooking
• 4 whole-grain burger buns
• Lettuce, tomato, and other desired toppings

Instructions:

1. In a large bowl, mash the black beans until mostly smooth, leaving some chunks for texture.
2. Stir in the breadcrumbs, grated carrot, onion, garlic, soy sauce, cumin, smoked paprika, salt, and pepper. Mix until well combined.
3. Divide the mixture into 4 equal portions and shape them into patties.
4. Heat olive oil in a skillet over medium heat. Cook the patties for 3-4 minutes on each side until crispy and golden.
5. Toast the burger buns in the skillet until lightly browned.
6. Assemble the burgers by placing the patties on the buns and topping with lettuce, tomato, and any other desired toppings.

These black bean burgers are a fantastic plant-based alternative to traditional burgers. They’re perfectly crispy on the outside, with a soft and flavorful interior. Customize them with your favorite toppings for a fun and filling Friday night dinner.

Black Bean and Rice Stir-Fry

This easy-to-make black bean and rice stir-fry is a great way to use up leftover rice, and it’s packed with delicious, savory flavors. A quick and nutritious Friday dinner, this dish is customizable with your favorite veggies.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 2 cups cooked rice (white, brown, or jasmine)
• 1/2 cup diced bell peppers (any color)
• 1/2 cup frozen peas
• 1/4 cup soy sauce or tamari
• 1 tbsp sesame oil
• 1 garlic clove, minced
• 1 tsp ground ginger
• 1/4 tsp chili flakes (optional)
• 2 green onions, sliced
• Sesame seeds, for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat.
2. Add the garlic, bell peppers, and peas, and stir-fry for 3-4 minutes until softened.
3. Add the black beans and rice to the pan, stirring to combine.
4. Pour in the soy sauce, ginger, and chili flakes (if using), and cook for another 3-4 minutes, stirring occasionally to evenly distribute the flavors.
5. Top with sliced green onions and sesame seeds. Serve hot.

This stir-fry is simple but full of flavor. The combination of black beans and rice makes it a complete meal, while the soy sauce and ginger give it an Asian-inspired flair. It’s quick, easy, and incredibly tasty—just what you need to finish the week strong.

Black Bean Pasta with Garlic and Spinach

A twist on the traditional pasta, this black bean pasta with garlic and spinach is a protein-packed, plant-based dish that’s light yet satisfying. Perfect for a Friday meal, it’s simple, healthy, and bursting with fresh flavors.

Ingredients:

• 8 oz black bean pasta (or any pasta of your choice)
• 2 tbsp olive oil
• 4 garlic cloves, thinly sliced
• 4 cups fresh spinach
• 1/2 cup cherry tomatoes, halved
• 1 tbsp balsamic vinegar
• Salt and pepper, to taste
• Vegan Parmesan or nutritional yeast, for topping

Instructions:

1. Cook the black bean pasta according to the package instructions. Drain and set aside.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
3. Add the spinach and cook for 3-4 minutes, stirring until wilted.
4. Stir in the cherry tomatoes and balsamic vinegar, cooking for another 2 minutes.
5. Add the cooked pasta to the skillet and toss to combine. Season with salt and pepper to taste.
6. Serve with a sprinkle of vegan Parmesan or nutritional yeast on top.

This black bean pasta is a unique and flavorful way to enjoy pasta without the usual carbohydrates. The garlic, spinach, and tomatoes create a simple yet satisfying dish that’s light but full of nutrients, making it an ideal Friday dinner that’s quick and easy to prepare.

Black Bean and Kale Tacos

These black bean and kale tacos are a nutritious and vibrant way to celebrate a plant-based Friday night. The combination of black beans, sautéed kale, and a tangy lime dressing creates a taco that’s both hearty and fresh.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 2 cups kale, chopped
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper, to taste
• 6 small corn tortillas
• 1/2 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Hot sauce, for serving (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the kale, cumin, chili powder, salt, and pepper. Sauté for 5-7 minutes until the kale is wilted and tender.
2. Add the black beans to the skillet and cook for another 3-4 minutes until heated through.
3. Warm the tortillas in a dry skillet or microwave.
4. To assemble the tacos, divide the black bean and kale mixture between the tortillas. Top with red onion, cilantro, and a squeeze of lime juice.
5. Add hot sauce if desired, and serve immediately.

These black bean and kale tacos are packed with flavor and nutrients. The hearty beans and earthy kale are balanced by the zesty lime and crunchy red onion, making them a delicious and satisfying way to start your weekend.

Black Bean and Tomato Casserole

This black bean and tomato casserole is a one-dish meal that’s perfect for a cozy Friday dinner. Layered with spices and plenty of beans and vegetables, it’s a filling and hearty dish that’s as delicious as it is easy to make.

Ingredients:

• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1/2 cup diced onion
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup cooked quinoa or rice
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 1/4 cup vegan cheese, shredded (optional)
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the black beans, diced tomatoes, onion, corn, quinoa or rice, cumin, chili powder, smoked paprika, salt, and pepper. Stir until evenly combined.
3. Transfer the mixture into a greased 9×9-inch baking dish and smooth out the top.
4. Top with vegan cheese if desired.
5. Bake for 20-25 minutes, until the casserole is hot and the cheese is melted.
6. Garnish with fresh cilantro and serve.

This casserole is a satisfying and easy-to-make meal that brings together the richness of black beans, the sweetness of corn, and the savory depth of spices. It’s perfect for a cozy Friday dinner with minimal prep time.

Black Bean and Avocado Wraps

These black bean and avocado wraps are a quick, fresh, and filling meal for a busy Friday night. The creamy avocado and hearty black beans are complemented by crunchy veggies and wrapped in a soft tortilla for a satisfying meal in minutes.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 ripe avocado, sliced
• 1/2 cup shredded lettuce
• 1/4 cup diced cucumber
• 1/4 cup shredded carrots
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• 4 large whole wheat tortillas

Instructions:

1. In a small bowl, toss the shredded lettuce, cucumber, and carrots with olive oil, lime juice, cumin, salt, and pepper.
2. Lay the tortillas flat and layer each with the black beans, avocado slices, and the veggie mixture.
3. Roll the tortillas up tightly, folding in the edges as you go to create a wrap.
4. Slice the wraps in half and serve immediately.

These wraps are quick to prepare and perfect for a light, yet filling meal. The creamy avocado pairs beautifully with the black beans and crunchy vegetables, creating a balanced dish that’s refreshing and satisfying.

Black Bean and Roasted Vegetable Salad

This roasted vegetable and black bean salad is a vibrant, nutritious, and hearty dish that’s perfect for a Friday night. Roasting the vegetables enhances their natural sweetness, while the black beans add protein and fiber for a balanced meal.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 2 cups diced sweet potato
• 1 cup diced zucchini
• 1 cup diced red bell pepper
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potato, zucchini, and red bell pepper with olive oil, cumin, smoked paprika, salt, and pepper. Spread them evenly on a baking sheet.
3. Roast the vegetables for 25-30 minutes, stirring halfway through, until they are tender and slightly browned.
4. In a large bowl, combine the roasted vegetables with the black beans, parsley, and lemon juice. Toss gently to combine.
5. Serve warm or chilled.

This roasted vegetable and black bean salad is packed with flavor and textures, making it a filling and satisfying Friday meal. It’s perfect for meal prep or as a side to any main dish. The smoky spices and fresh lemon juice bring the flavors together in a delicious and balanced way.

Note: More recipes​ are coming soon!