25+ Delicious Holiday Low Sodium Black Bean Recipes to Enjoy Today

The holiday season is a time for gathering, sharing meals, and indulging in comfort foods that bring joy and warmth to our homes.

However, for those who are conscious of their sodium intake—whether due to health considerations or personal preferences—it can be challenging to find festive recipes that balance flavor and nutrition.

Enter black beans, a nutrient-rich ingredient packed with protein, fiber, and essential vitamins that lend themselves beautifully to holiday dishes.

And the best part? With a few simple tweaks, these dishes can be prepared with minimal sodium while still delivering big on taste.

In this article, we present over 25 holiday low sodium black bean recipes that are perfect for your next holiday gathering.

Whether you’re looking for hearty mains, vibrant salads, or delicious sides, these recipes are designed to elevate your holiday feast with wholesome, flavorful options.

From black bean stuffed acorn squash with cranberry glaze to festive slaws and hearty stuffed Portobello mushrooms, we’ve got something to delight every palate.

25+ Delicious Holiday Low Sodium Black Bean Recipes to Enjoy Today

The holiday season doesn’t have to mean sacrificing your health goals or your taste buds.

With these 25+ low sodium black bean recipes, you can enjoy festive, flavorful meals that fit seamlessly into a holiday spread while staying mindful of your sodium intake.

Black beans are versatile, satisfying, and perfect for creating dishes that range from warm and hearty to light and refreshing.

As you plan your holiday menus, remember that nourishing your body and sharing delicious food with loved ones can go hand in hand.

So, whether you’re making a hearty black bean chili for a cozy winter gathering or serving black bean and sweet potato tacos as a festive main dish, these recipes are sure to become holiday favorites.

Black Bean & Quinoa Stuffed Bell Peppers

These hearty stuffed bell peppers are a festive way to showcase black beans in a low sodium dish. They’re vibrant, flavorful, and full of nutritious ingredients perfect for holiday gatherings.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced tomatoes (low sodium)
• 1/2 cup diced red onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 cup chopped fresh cilantro
• 1/2 cup shredded low-fat cheddar cheese (optional)
• Fresh lime wedges, for serving

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, red onion, garlic, cumin, paprika, and cilantro. Mix until well combined.
4. Spoon the mixture evenly into each bell pepper and place them upright in a baking dish.
5. Sprinkle the tops with shredded cheddar cheese, if desired.
6. Cover the dish with foil and bake for 25-30 minutes, until the peppers are tender.
7. Remove the foil and bake for an additional 5 minutes to allow the cheese to melt and slightly brown.
8. Serve warm with a squeeze of fresh lime.

These stuffed bell peppers are a comforting and vibrant dish that looks as great as it tastes. The combination of black beans, quinoa, and vegetables provides a well-rounded, hearty filling that feels festive yet remains low in sodium. The addition of cilantro and lime adds a refreshing burst of flavor, perfect for holiday gatherings.

Black Bean & Sweet Potato Enchiladas

This dish offers a warm and festive option for the holidays with a balance of sweet, savory, and mildly spiced flavors. It’s perfect for serving to a crowd and offers a wholesome alternative to traditional enchiladas.

Ingredients:

• 1 large sweet potato, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup low-sodium tomato sauce
• 1 tbsp chili powder
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper (optional)
• 8 small corn tortillas
• 1/2 cup chopped spinach
• 1/2 cup shredded low-fat mozzarella cheese (optional)
• Fresh cilantro for garnish
• Avocado slices, for serving

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, sauté the diced sweet potato over medium heat until tender, about 8-10 minutes.
3. Add the black beans, tomato sauce, chili powder, cumin, and cayenne pepper (if using) to the skillet. Stir to combine and heat for another 2-3 minutes.
4. Stir in the chopped spinach and remove from heat.
5. Pour a thin layer of tomato sauce in the bottom of a 9×13-inch baking dish.
6. Place a portion of the black bean and sweet potato mixture onto each tortilla, roll up, and place seam side down in the dish.
7. Pour the remaining tomato sauce over the top of the rolled tortillas and sprinkle with mozzarella cheese, if desired.
8. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
9. Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro and avocado slices.

These black bean and sweet potato enchiladas are satisfying and full of flavor, making them a perfect addition to your holiday table. The sweetness of the sweet potatoes balances the heartiness of the black beans, while the blend of spices adds a warming touch. Served with a side of avocado, this dish is both nutritious and festive.

Black Bean & Cranberry Salad

This vibrant, protein-packed salad is an unexpected yet delightful dish for holiday feasts. The mix of sweet cranberries with black beans and fresh greens is perfect for a healthy addition to any spread.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup dried cranberries (unsweetened)
• 1/2 cup chopped walnuts, toasted
• 2 cups baby spinach or arugula
• 1/2 red onion, finely diced
• 1/2 cup diced cucumber
• 1/4 cup crumbled goat cheese or feta (optional)
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the black beans, cranberries, walnuts, red onion, cucumber, and spinach.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, and honey. Season with a pinch of salt and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Transfer to a serving dish and sprinkle crumbled goat cheese on top if using.

This salad is a refreshing holiday dish that blends the rich, earthy flavor of black beans with the sweet tang of cranberries. The toasted walnuts add a delightful crunch, while the dressing ties the flavors together with a hint of sweetness and acidity. It’s a light and nourishing addition to a holiday meal, perfect for pairing with heavier main courses.

Black Bean & Butternut Squash Chili

A warm and hearty chili that combines black beans with the sweetness of butternut squash and a variety of spices, making it a perfect addition to holiday gatherings. This dish is both satisfying and packed with nutrients, while being low in sodium.

Ingredients:

• 1 tbsp olive oil
• 1 large butternut squash, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes (low sodium)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 2 cups low-sodium vegetable broth
• 1/2 cup chopped fresh cilantro
• Salt and pepper to taste
• Plain Greek yogurt or avocado for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and bell pepper, cooking until softened, about 5 minutes. Add the garlic and sauté for another minute.
2. Stir in the diced butternut squash, chili powder, cumin, paprika, and cayenne pepper (if using). Cook for 2-3 minutes until the spices are fragrant.
3. Add the diced tomatoes, black beans, and vegetable broth. Bring to a boil, then reduce the heat and let simmer for 25-30 minutes, or until the squash is tender and the flavors are well combined.
4. Season with salt and pepper to taste. Stir in the chopped cilantro just before serving.
5. Serve hot with a dollop of plain Greek yogurt or a few slices of avocado.

This black bean and butternut squash chili is perfect for winter gatherings and adds a touch of sweetness and depth to your holiday menu. The combination of spices brings warmth to every spoonful, making it a delightful addition to your seasonal table. The fresh cilantro and optional toppings elevate the dish, adding more layers of flavor and texture.

Black Bean & Pomegranate Salad with Citrus Dressing

This refreshing and vibrant salad is a light and nutritious option that is both eye-catching and packed with flavor. The combination of black beans, pomegranate seeds, and a zesty citrus dressing makes it perfect for holiday celebrations.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup pomegranate seeds
• 1/2 cup chopped cucumber
• 1/2 red onion, finely diced
• 1 cup chopped fresh parsley or cilantro
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup orange juice
• 1 tbsp lemon juice
• 2 tbsp extra-virgin olive oil
• 1/2 tsp ground cumin
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the black beans, pomegranate seeds, cucumber, red onion, and chopped parsley or cilantro.
2. In a separate bowl, whisk together the orange juice, lemon juice, olive oil, and ground cumin. Season with salt and pepper to taste.
3. Pour the dressing over the salad and toss gently to coat.
4. Sprinkle crumbled feta cheese on top if desired and serve chilled.

This black bean and pomegranate salad is an elegant, refreshing dish with a perfect balance of flavors and textures. The pomegranate seeds add a juicy sweetness that complements the earthiness of the black beans. The citrus dressing provides a light and zesty finish, making it a great side dish for any holiday meal. It’s simple yet sophisticated and sure to be a crowd-pleaser.

Black Bean & Spinach Stuffed Mushrooms

These stuffed mushrooms are a crowd-pleasing appetizer or side dish that’s perfect for holiday entertaining. They’re loaded with black beans, spinach, and just the right touch of seasonings for a bite that’s full of flavor but low in sodium.

Ingredients:

• 12 large white or cremini mushrooms, stems removed and cleaned
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup fresh spinach, chopped
• 1/2 cup diced red bell pepper
• 2 cloves garlic, minced
• 1/4 cup finely chopped onion
• 1/4 cup low-fat cream cheese
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• Fresh parsley for garnish
• Olive oil spray

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet over medium heat, sauté the onion and bell pepper for 3-4 minutes, or until they start to soften. Add the garlic and cook for another minute.
3. Add the chopped spinach and cook until wilted. Remove from heat and let cool slightly.
4. In a mixing bowl, combine the black beans, cream cheese, smoked paprika, and oregano. Add the cooked vegetable mixture and stir until evenly combined.
5. Place the mushroom caps on a baking sheet lined with parchment paper. Spoon the black bean mixture into each mushroom cap, pressing down gently to fill.
6. Lightly spray the tops with olive oil and bake for 20-25 minutes, or until the mushrooms are tender and the filling is heated through.
7. Garnish with fresh parsley before serving.

These black bean and spinach stuffed mushrooms are a great way to offer a unique, low-sodium holiday dish that’s full of flavor and texture. The creamy filling with a hint of smokiness and the hearty mushrooms make them irresistible. They’re perfect as an appetizer, side, or even as a main dish for those looking for lighter holiday options.

Black Bean & Roasted Beet Salad

A colorful and nutrient-rich salad perfect for holiday meals. This dish brings together the earthy sweetness of roasted beets with the protein-packed black beans and a hint of citrus for a refreshing, low sodium option.

Ingredients:

• 2 medium beets, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups mixed greens (such as arugula, spinach, or kale)
• 1/4 cup crumbled goat cheese (optional)
• 1/4 cup chopped walnuts, toasted
• 1/4 cup fresh orange juice
• 2 tbsp extra-virgin olive oil
• 1 tbsp white wine vinegar
• 1/2 tsp ground cumin
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Place the diced beets on a baking sheet lined with parchment paper, drizzle with a bit of olive oil, and roast for 25-30 minutes, or until tender. Let cool.
2. In a large mixing bowl, combine the black beans, roasted beets, and mixed greens.
3. In a small bowl, whisk together the orange juice, remaining olive oil, white wine vinegar, and ground cumin. Season with salt and pepper to taste.
4. Pour the dressing over the salad and toss gently to combine.
5. Top with crumbled goat cheese and toasted walnuts before serving.

This black bean and roasted beet salad is a visually stunning dish that brings a mix of textures and flavors. The sweetness of the beets pairs perfectly with the earthy black beans, while the citrus dressing adds a bright note. It’s a delightful addition to your holiday table that’s as nutritious as it is festive.

Black Bean & Wild Rice Stuffed Acorn Squash

This dish combines the nutty flavors of wild rice with the hearty texture of black beans and the natural sweetness of roasted acorn squash. It’s perfect as a main dish or a side for holiday meals, offering a warm and satisfying option without excess sodium.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 cup wild rice, cooked according to package instructions
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup diced red bell pepper
• 1/2 cup chopped kale or spinach
• 1/4 cup chopped fresh parsley
• 1/2 tsp ground cinnamon
• 1/2 tsp cumin
• 1/4 cup chopped pecans (optional)
• 2 tbsp low-sodium vegetable broth
• Olive oil spray
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly spray the cut sides of the acorn squash with olive oil and place them cut-side down on a baking sheet. Roast for 25-30 minutes, or until tender.
2. In a skillet over medium heat, sauté the red bell pepper and kale (or spinach) until the vegetables are softened. Add the black beans, cooked wild rice, cinnamon, and cumin. Stir until well combined and heated through.
3. Add the vegetable broth and season with salt and pepper to taste.
4. Turn the roasted acorn squash cut-side up and fill each half with the black bean and rice mixture.
5. Sprinkle the chopped pecans on top, if desired, and bake for an additional 10-15 minutes.
6. Garnish with fresh parsley before serving.

This black bean and wild rice stuffed acorn squash is the ideal holiday dish for those looking for a vibrant, filling, and nutritious option. The sweet and savory flavors blend beautifully with the spices, creating a comforting, festive dish that feels just as celebratory as it tastes.

Black Bean & Cranberry Spiced Meatballs

These spiced black bean and cranberry meatballs are a unique and flavorful holiday appetizer that pairs perfectly with a simple dipping sauce. They are rich in protein and low in sodium, making them a great alternative to traditional meat-based meatballs.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup whole-wheat bread crumbs
• 1/4 cup dried unsweetened cranberries, finely chopped
• 1/4 cup finely diced onion
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup chopped fresh cilantro
• 1 egg, lightly beaten
• Olive oil for pan-frying
• Low-sodium dipping sauce (e.g., homemade yogurt dip or a simple tahini dressing)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, mash the black beans until mostly smooth, leaving a few chunks for texture.
3. Add the bread crumbs, chopped cranberries, onion, garlic, cumin, cinnamon, nutmeg, and cilantro. Mix until well combined.
4. Add the beaten egg and stir until the mixture holds together.
5. Form the mixture into 1-inch meatballs and place them on the prepared baking sheet.
6. Heat a small amount of olive oil in a skillet over medium heat. Cook the meatballs in batches, turning until browned on all sides, about 2-3 minutes per side. Transfer to the baking sheet.
7. Bake in the preheated oven for 15-20 minutes, or until the meatballs are cooked through.
8. Serve warm with a low-sodium dipping sauce.

These black bean and cranberry spiced meatballs offer a sweet and savory bite perfect for holiday parties. The combination of black beans, cranberries, and warm spices creates a balanced and satisfying flavor profile. The low-sodium dipping sauce adds an extra touch of flavor, making them a crowd-pleasing addition to any holiday spread.

Black Bean & Sweet Potato Tacos

These black bean and sweet potato tacos are a festive and hearty addition to any holiday spread. Packed with protein, fiber, and rich, comforting flavors, they are perfect for vegetarians and anyone looking for a lighter, low-sodium dish during the holiday season.

Ingredients:

• 1 large sweet potato, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp chili powder
• 1/4 tsp garlic powder
• 8 small corn tortillas
• 1/2 cup fresh salsa
• 1/4 cup chopped fresh cilantro
• 1/4 cup crumbled queso fresco or feta (optional)
• Lime wedges for serving

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the diced sweet potato with olive oil, cumin, smoked paprika, chili powder, and garlic powder. Spread the sweet potato on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
2. In a small pot over medium heat, warm the black beans until heated through. Season with a pinch of salt and pepper if desired.
3. Warm the corn tortillas in a skillet or on a griddle until pliable.
4. To assemble the tacos, fill each tortilla with a scoop of the roasted sweet potato, followed by the black beans.
5. Top with fresh salsa, cilantro, and crumbled queso fresco. Serve with lime wedges for squeezing.

These black bean and sweet potato tacos are a vibrant and satisfying holiday dish that everyone can enjoy. The sweet potato provides a slightly sweet and tender base that pairs perfectly with the hearty black beans and the smoky, spiced flavor profile. They are simple to assemble and packed with flavors that make them irresistible.

Black Bean & Cranberry Stuffed Bell Peppers

These stuffed bell peppers are filled with a hearty black bean and cranberry mixture, offering a unique twist on a classic holiday dish. This recipe is colorful, rich in flavor, and a great way to celebrate with a festive, low-sodium vegetarian option.

Ingredients:

• 4 large bell peppers (any color)
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup cooked quinoa or brown rice
• 1/4 cup dried unsweetened cranberries
• 1/4 cup chopped walnuts or pecans (optional)
• 1/2 tsp ground cumin
• 1/2 tsp dried thyme
• 1/4 tsp ground cinnamon
• 1/4 cup low-sodium vegetable broth
• 1/2 cup shredded low-fat cheese (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes.
2. In a large bowl, combine the black beans, cooked quinoa (or rice), cranberries, nuts (if using), cumin, thyme, and cinnamon. Pour in the vegetable broth and mix until all the ingredients are combined.
3. Place the bell peppers upright in a baking dish. Fill each pepper with the black bean and cranberry mixture, pressing down gently to compact the filling.
4. Sprinkle the tops with shredded cheese if desired and cover the baking dish with foil. Bake for 25-30 minutes, or until the peppers are tender.
5. Remove the foil and bake for an additional 5 minutes if you want the cheese to melt and brown slightly.
6. Garnish with fresh parsley before serving.

These black bean and cranberry stuffed bell peppers are a perfect holiday dish that blends sweet and savory flavors with a delightful crunch. The combination of black beans and cranberries provides a unique contrast in texture and taste, while the spices and nuts add depth and warmth. They are a colorful and impressive main course or side that fits seamlessly into any holiday menu.

Black Bean & Roasted Cauliflower Salad with Pomegranate Dressing

This roasted cauliflower and black bean salad is an elegant and unique holiday dish, featuring a mix of textures, earthy flavors, and a touch of sweetness from the pomegranate dressing. It’s perfect for holiday feasts as a side dish or light main course.

Ingredients:

• 1 small head of cauliflower, cut into florets
• 1 tbsp olive oil
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup pomegranate seeds
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh mint
• 1/4 cup crumbled feta cheese (optional)
• 2 tbsp tahini
• 1 tbsp pomegranate molasses or balsamic vinegar
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, and pepper, and spread them evenly on a baking sheet. Roast for 20-25 minutes, or until the cauliflower is golden brown and tender.
2. In a large mixing bowl, combine the black beans, pomegranate seeds, red onion, and mint.
3. In a small bowl, whisk together the tahini, pomegranate molasses (or balsamic vinegar), lemon juice, salt, and pepper until smooth.
4. Add the roasted cauliflower to the bowl with the black bean mixture and drizzle the pomegranate dressing over the top. Toss gently to combine.
5. Sprinkle crumbled feta on top if desired and serve immediately.

This black bean and roasted cauliflower salad is both refreshing and filling, making it an ideal holiday dish for those looking for something light but flavorful. The roasted cauliflower adds a subtle smokiness that pairs beautifully with the sweet and tangy pomegranate dressing. The combination of pomegranate seeds and mint brings a pop of color and a fresh finish to the dish, perfect for a holiday celebration.

Black Bean & Spinach Stuffed Portobello Mushrooms

These black bean and spinach stuffed Portobello mushrooms are an elegant, low-sodium holiday dish that’s both flavorful and filling. The hearty mushrooms act as the perfect base for the spiced black bean and spinach filling, making it an ideal main or side for festive gatherings.

Ingredients:

• 4 large Portobello mushrooms, cleaned and stems removed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup fresh spinach, chopped
• 1/2 cup diced red onion
• 1/4 cup chopped sun-dried tomatoes
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 cup grated Parmesan cheese or nutritional yeast (optional)
• Olive oil spray
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly spray a baking sheet with olive oil and place the Portobello mushrooms cap-side down.
2. In a skillet over medium heat, sauté the red onion until softened, about 3 minutes. Add the chopped spinach and cook until wilted.
3. In a mixing bowl, combine the black beans, sautéed onion and spinach, sun-dried tomatoes, cumin, smoked paprika, and garlic powder. Season with salt and pepper.
4. Spoon the black bean and spinach mixture into each Portobello cap. Sprinkle with Parmesan cheese or nutritional yeast if using.
5. Bake in the preheated oven for 20-25 minutes or until the mushrooms are tender.
6. Garnish with fresh basil before serving.

These stuffed Portobello mushrooms are hearty and satisfying with a delightful mix of flavors and textures. The black beans add protein and richness, while the spinach provides a pop of color and a touch of freshness. Perfect for a holiday main or a show-stopping side dish.

Black Bean & Roasted Pepper Holiday Slaw

This vibrant holiday slaw is a refreshing side dish featuring black beans, roasted red peppers, and a light, citrusy dressing. It pairs well with main dishes and adds a crisp, colorful component to any holiday spread.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup thinly sliced red cabbage
• 1/2 cup shredded carrots
• 1/2 cup diced roasted red peppers
• 1/4 cup chopped fresh cilantro
• 2 tbsp fresh lime juice
• 2 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1/2 tsp ground cumin
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the black beans, red cabbage, shredded carrots, diced roasted red peppers, and chopped cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, apple cider vinegar, cumin, salt, and pepper until well combined.
3. Pour the dressing over the slaw and toss gently to coat.
4. Let the slaw sit for at least 15 minutes to allow the flavors to meld.
5. Serve chilled or at room temperature.

This holiday slaw is light, refreshing, and packed with flavor. The black beans add substance, while the roasted red peppers contribute sweetness and color. The tangy, citrusy dressing ties it all together, making this slaw a perfect side for holiday meals.

Black Bean & Quinoa Stuffed Acorn Squash with Cranberry Glaze

This dish brings together the natural sweetness of roasted acorn squash with a hearty black bean and quinoa filling, topped off with a cranberry glaze. It’s perfect for serving at a holiday feast or as a main course for a cozy, festive meal.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup dried unsweetened cranberries, chopped
• 1/4 cup chopped fresh parsley
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 cup low-sodium vegetable broth
• 1/2 cup cranberry sauce (low-sodium, store-bought or homemade)
• 2 tbsp maple syrup
• Olive oil spray
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Lightly spray the cut sides of the acorn squash with olive oil and place them cut-side down on a baking sheet. Roast for 25-30 minutes or until tender.
2. In a mixing bowl, combine the cooked quinoa, black beans, chopped cranberries, parsley, ground cinnamon, and ginger. Pour in the vegetable broth and mix until well combined. Season with salt and pepper.
3. In a small saucepan over medium heat, combine the cranberry sauce and maple syrup. Stir until heated through and slightly reduced, about 5 minutes.
4. Flip the roasted acorn squash cut-side up and fill each half with the black bean and quinoa mixture.
5. Spoon the cranberry glaze over the filled squash.
6. Return to the oven and bake for an additional 10-15 minutes.
7. Serve warm, garnished with additional parsley if desired.

This black bean and quinoa stuffed acorn squash with cranberry glaze is perfect for showcasing holiday flavors in a creative and elegant way. The sweetness from the cranberry glaze and the warmth of the spices create a dish that’s full of depth, while the quinoa and black beans make it hearty and satisfying. This is a dish that is sure to impress guests and provide a festive touch to your holiday table.

Note: More recipes​ are coming soon!