25+ Flavorful Holiday Vegan Black Bean Recipes to Impress Your Guests

The holiday season is a time for indulgence, but that doesn’t mean your meals have to be heavy or unhealthy.

Whether you’re hosting a vegan-friendly dinner or simply want to add some plant-based dishes to your holiday spread, black beans are a perfect choice.

They are versatile, rich in protein, and offer a deliciously hearty texture that complements festive flavors beautifully.

We’ve gathered 25+ creative and mouth-watering vegan black bean recipes that will bring the perfect combination of comfort, nutrition, and flavor to your holiday meals.

From hearty mains to light appetizers, these dishes are sure to please both vegans and non-vegans alike.

So whether you’re looking to impress your guests with innovative recipes or searching for simple yet satisfying meals to enjoy with your loved ones, our list of holiday vegan black bean recipes has got you covered.

25+ Flavorful Holiday Vegan Black Bean Recipes to Impress Your Guests

Vegan holiday meals don’t have to be complicated or lacking in flavor.

With these 25+ holiday vegan black bean recipes, you can bring variety, excitement, and nutrition to your holiday menu.

From savory stews and casseroles to creative appetizers and tacos, black beans are a wonderful base for hearty and delicious plant-based dishes that everyone will enjoy.

No matter your culinary skill level, these recipes offer something for every occasion—whether you’re preparing a casual dinner or a festive feast.

So get ready to impress your family and friends with the rich, earthy flavors of black beans, and enjoy a holiday season that’s as healthy and satisfying as it is delicious.

Spiced Holiday Black Bean and Sweet Potato Chili

This hearty and flavorful chili combines the earthy richness of black beans with the natural sweetness of roasted sweet potatoes. Packed with warming spices, it’s a perfect dish to serve on a chilly holiday evening, offering both comfort and nutrition in every spoonful.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 tbsp olive oil, divided
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 bell pepper, diced
• 1 jalapeño, seeded and minced (optional)
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20–25 minutes until tender and slightly caramelized.
2. Heat the remaining olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until translucent.
3. Stir in the garlic, bell pepper, and jalapeño (if using), cooking for another 3 minutes.
4. Add the black beans, diced tomatoes, vegetable broth, cumin, smoked paprika, cinnamon, and cayenne pepper. Stir well.
5. Simmer the chili over medium-low heat for 20 minutes, stirring occasionally.
6. Gently fold in the roasted sweet potatoes and cook for an additional 5 minutes. Adjust seasoning with salt and pepper.
7. Serve hot, garnished with fresh cilantro and a squeeze of lime juice.

This black bean and sweet potato chili is a crowd-pleaser that delivers big on flavor and warmth. It’s a dish that can be made in advance, allowing the flavors to meld together beautifully. Serve it with crusty bread or tortilla chips for a complete meal.

Festive Black Bean and Mushroom Wellington

This vegan twist on the classic Wellington is perfect for holiday dinners. The savory filling of black beans, mushrooms, and walnuts wrapped in flaky puff pastry is both elegant and satisfying, making it a stunning centerpiece for your festive table.

Ingredients:

• 1 sheet vegan puff pastry, thawed
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 cups mushrooms, finely chopped
• 1 can (15 oz) black beans, drained and mashed
• 1/2 cup walnuts, finely chopped
• 1/4 cup breadcrumbs
• 2 tbsp soy sauce
• 1 tsp dried thyme
• 1/2 tsp ground black pepper
• 1/4 cup unsweetened plant milk

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft and fragrant.
3. Stir in the mushrooms and cook until the moisture has evaporated.
4. Add the mashed black beans, walnuts, breadcrumbs, soy sauce, thyme, and black pepper. Mix thoroughly and cook for 3–5 minutes. Let the mixture cool slightly.
5. Roll out the puff pastry on a floured surface. Place the filling in the center and shape it into a log. Fold the pastry over the filling, sealing the edges.
6. Brush the pastry with plant milk and make a few small slits on top to release steam.
7. Bake for 25–30 minutes until golden brown and puffed. Allow to cool for 5 minutes before slicing.

This Wellington is a show-stopper that’s as delicious as it is beautiful. The combination of textures and flavors makes it a memorable main course, perfect for pairing with gravy, mashed potatoes, or a side of roasted vegetables.

Holiday Black Bean and Cranberry Salad

This vibrant salad is a refreshing addition to any holiday spread. Black beans pair beautifully with tart cranberries, crisp vegetables, and a zesty citrus dressing, making it a nutritious and colorful dish.

Ingredients:

• 2 cans (15 oz each) black beans, drained and rinsed
• 1 cup fresh or dried cranberries
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup orange juice
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp maple syrup
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the black beans, cranberries, bell pepper, cucumber, red onion, and parsley.
2. In a small bowl, whisk together the orange juice, olive oil, apple cider vinegar, maple syrup, salt, and pepper.
3. Pour the dressing over the salad and toss well to combine.
4. Let the salad sit for at least 15 minutes before serving to allow the flavors to meld.

This salad is a burst of freshness that complements the rich dishes often found at holiday meals. It’s a versatile side that can also double as a light lunch or snack, bringing balance to your holiday menu.

Black Bean and Butternut Squash Casserole

This black bean and butternut squash casserole is a creamy, hearty dish packed with warm spices and earthy flavors. It’s an excellent vegan comfort food option for the holidays, perfect for sharing with family and friends.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 cup cooked quinoa
• 1 can (14 oz) diced tomatoes
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1 cup unsweetened plant-based cheese (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
2. Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until fragrant.
3. In a large bowl, mix together the black beans, cooked quinoa, tomatoes, cumin, smoked paprika, and chili powder. Season with salt and pepper.
4. Spread half the mixture into the prepared casserole dish, layer the butternut squash cubes evenly, and top with the remaining mixture.
5. Sprinkle plant-based cheese on top, if using.
6. Cover with foil and bake for 40 minutes. Remove the foil and bake for an additional 10–15 minutes until the squash is tender and the top is golden.
7. Garnish with fresh cilantro before serving.

This casserole is a rich and filling dish that will quickly become a holiday favorite. Its combination of wholesome ingredients and bold flavors makes it satisfying for vegans and non-vegans alike.

Holiday Black Bean and Corn Fritters

These crispy black bean and corn fritters are a delightful appetizer or side dish for holiday gatherings. Their golden crust and savory filling make them a crowd-pleaser, especially when served with a tangy dipping sauce.

Ingredients:

• 1 can (15 oz) black beans, drained and mashed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup all-purpose flour
• 1/4 cup chopped scallions
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp chili flakes (optional)
• Salt and pepper to taste
• 2 tbsp olive oil (for frying)
• Vegan sour cream or salsa for dipping

Instructions:

1. In a mixing bowl, combine mashed black beans, corn, flour, scallions, smoked paprika, cumin, chili flakes, salt, and pepper. Mix until a thick batter forms.
2. Heat olive oil in a large skillet over medium heat.
3. Scoop a tablespoon of batter and drop it into the skillet, flattening it slightly. Repeat with remaining batter.
4. Cook each fritter for 3–4 minutes on each side until golden and crisp.
5. Drain on paper towels and serve warm with vegan sour cream or salsa.

These fritters are quick to prepare and bring a festive flair to your holiday menu. Their crispy texture and zesty flavor will keep guests coming back for more.

Spicy Black Bean and Roasted Red Pepper Dip

This creamy, smoky dip is the perfect addition to your holiday appetizer spread. Made with black beans and roasted red peppers, it’s both nutritious and flavorful, offering a hint of spice to warm up your gatherings.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 large roasted red pepper (store-bought or homemade)
• 2 tbsp tahini
• 1 tbsp olive oil
• 1 garlic clove
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• 2 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Combine black beans, roasted red pepper, tahini, olive oil, garlic, smoked paprika, cayenne (if using), lemon juice, salt, and pepper in a blender or food processor.
2. Blend until smooth, scraping down the sides as needed.
3. Adjust seasoning to taste and transfer to a serving bowl.
4. Garnish with fresh parsley and a drizzle of olive oil. Serve with pita chips, crackers, or raw veggies.

This dip is a flavorful, healthy option that’s quick to make and loved by all. Its creamy texture and smoky undertones pair well with a variety of dippers.

Black Bean and Spinach Stuffed Acorn Squash

This elegant dish features roasted acorn squash halves filled with a savory mixture of black beans, spinach, and warm spices. It’s a festive and nutritious vegan entrée that will impress your holiday guests.

Ingredients:

• 2 acorn squashes, halved and seeded
• 2 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups fresh spinach, chopped
• 1/2 cup cooked wild rice or quinoa
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Pomegranate seeds and fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Rub the squash halves with olive oil and place them cut-side down on a baking sheet. Roast for 30–35 minutes until tender.
2. Heat the remaining olive oil in a skillet. Sauté the onion and garlic until fragrant.
3. Add black beans, spinach, cooked rice or quinoa, cumin, smoked paprika, salt, and pepper. Cook until the spinach wilts and the mixture is heated through.
4. Remove the squash from the oven, turn it cut-side up, and fill each half with the bean mixture.
5. Garnish with pomegranate seeds and parsley before serving.

This stuffed squash is as delicious as it is visually appealing. Its sweet and savory combination makes it a standout dish for any holiday feast.

Black Bean and Avocado Stuffed Poblano Peppers

These roasted poblano peppers are stuffed with a flavorful black bean and avocado mixture, creating a delicious, light, yet satisfying dish perfect for a holiday meal. The blend of spices, creamy avocado, and hearty black beans makes it a crowd-pleasing option for your festive spread.

Ingredients:

• 4 poblano peppers
• 1 can (15 oz) black beans, drained and rinsed
• 1 avocado, diced
• 1/2 cup cooked quinoa or rice
• 1/4 cup chopped fresh cilantro
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp chili powder
• Juice of 1 lime
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the poblano peppers in half lengthwise and remove the seeds. Place them on a baking sheet.
3. In a bowl, combine black beans, avocado, quinoa (or rice), cilantro, cumin, smoked paprika, chili powder, lime juice, salt, and pepper. Stir gently to combine.
4. Stuff each poblano half with the black bean mixture, pressing it down slightly.
5. Drizzle a little olive oil over the stuffed peppers and roast for 20–25 minutes, until the peppers are tender and slightly charred.
6. Serve warm, garnished with extra cilantro or a squeeze of lime if desired.

These stuffed poblanos are a flavorful and hearty holiday option, offering the right balance of spice and creaminess. They work beautifully as a main dish or a side and can be enjoyed by both vegans and non-vegans alike.

Black Bean and Pear Salad with Cinnamon Dressing

A sweet and savory salad that blends the richness of black beans with the sweetness of ripe pears. The cinnamon-spiced dressing ties everything together, making this a unique, fresh, and light option for a holiday meal.

Ingredients:

• 2 cans (15 oz each) black beans, drained and rinsed
• 2 ripe pears, cored and diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup chopped fresh mint
• 1/4 cup walnuts, toasted and chopped
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1/2 tsp ground cinnamon
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine black beans, pears, red onion, mint, and walnuts.
2. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, cinnamon, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Let the salad sit for at least 15 minutes to allow the flavors to meld.

This salad offers a delightful mix of textures, with the creamy beans and crunchy walnuts complementing the juicy pears. The cinnamon dressing provides a warm, festive touch, making it an ideal dish for your holiday table.

Vegan Black Bean Tacos with Mango Salsa

These vibrant vegan black bean tacos topped with fresh mango salsa are a refreshing and flavorful holiday dish that’s easy to prepare and full of zesty flavor. Perfect for a light meal or as part of a holiday buffet.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 mango, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• 1 small avocado, diced

Instructions:

1. Heat olive oil in a skillet over medium heat. Add black beans, cumin, chili powder, garlic powder, salt, and pepper. Cook, stirring occasionally, until the beans are heated through (about 5 minutes).
2. While the beans cook, prepare the mango salsa by mixing the mango, red onion, cilantro, lime juice, and salt in a bowl.
3. Warm the tortillas in a dry skillet or microwave for a few seconds.
4. To assemble the tacos, spoon the spiced black beans into each tortilla and top with the fresh mango salsa and diced avocado.
5. Serve immediately, with extra lime wedges if desired.

These tacos are light, flavorful, and perfect for a holiday meal that feels fresh and festive. The sweet and tangy mango salsa pairs wonderfully with the spiced black beans, offering a perfect balance of flavors.

Black Bean and Tomato Stuffed Zucchini Boats

These zucchini boats, stuffed with a savory black bean and tomato mixture, are a great option for a lighter holiday entrée. The fresh ingredients and rich flavors make this dish a delicious and satisfying choice for vegan holiday meals.

Ingredients:

• 4 medium zucchini
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup cooked quinoa or rice
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the zucchinis in half lengthwise and scoop out the seeds with a spoon, leaving a boat-like shape. Place the zucchini halves on a baking sheet.
3. In a skillet, sauté the red onion and garlic for 2-3 minutes until fragrant. Add the black beans, tomatoes, quinoa (or rice), cumin, smoked paprika, salt, and pepper. Stir until everything is heated through.
4. Stuff each zucchini half with the black bean and tomato mixture.
5. Bake for 20–25 minutes, until the zucchini is tender.
6. Garnish with fresh parsley before serving.

These stuffed zucchini boats are light, healthy, and full of flavor. They make an excellent vegan main or side dish for a holiday dinner and pair well with a variety of sauces or sides.

Black Bean and Pumpkin Stew

This vegan black bean and pumpkin stew is a comforting, hearty dish perfect for cozy holiday dinners. The creamy pumpkin pairs beautifully with the earthy black beans and a blend of savory spices, creating a warm, filling dish that celebrates autumn flavors.

Ingredients:

• 2 cups pumpkin puree (or 1 small pumpkin, peeled and cubed)
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp cinnamon
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Stir in the pumpkin puree, black beans, diced tomatoes, vegetable broth, cumin, cinnamon, and smoked paprika. Season with salt and pepper.
3. Bring the stew to a boil, then reduce the heat and simmer for 20–25 minutes, stirring occasionally.
4. Once the stew has thickened and the flavors have melded, taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh parsley or cilantro.

This stew is perfect for a chilly holiday meal, offering a creamy, satisfying texture with a balance of spices. The pumpkin brings a subtle sweetness, while the black beans add heartiness, making it a nourishing and flavorful dish for your holiday table.

Vegan Black Bean and Rice Stuffed Acorn Squash

This vegan stuffed acorn squash is a perfect holiday main course, combining the sweetness of roasted squash with savory black beans and rice. Topped with a crunchy breadcrumb and herb topping, it’s an elegant yet simple dish to impress guests.

Ingredients:

• 2 acorn squashes, halved and seeded
• 1 tbsp olive oil
• 1 cup cooked brown rice or quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1/4 cup red onion, diced
• 1/2 tsp ground cumin
• 1/4 tsp cinnamon
• Salt and pepper to taste
• 1/4 cup breadcrumbs (use gluten-free if necessary)
• 1/4 cup chopped fresh parsley
• 1 tbsp nutritional yeast (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Rub the acorn squash halves with olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet. Roast for 30–35 minutes, until tender.
3. In a bowl, mix the cooked rice, black beans, red onion, cumin, cinnamon, salt, and pepper.
4. Once the squash halves are roasted, remove them from the oven and fill each half with the black bean and rice mixture.
5. In a small bowl, combine breadcrumbs, parsley, and nutritional yeast (if using). Sprinkle the breadcrumb mixture on top of the stuffed squashes.
6. Return the stuffed squashes to the oven and bake for an additional 10–15 minutes, until the topping is golden and crispy.

This dish combines hearty black beans with sweet roasted squash, making it an ideal holiday meal. The crunchy breadcrumb topping adds a delightful texture contrast, while the cinnamon and cumin bring a festive warmth to the flavors.

Black Bean and Pineapple Tacos with Cilantro Lime Slaw

These vibrant black bean and pineapple tacos are a perfect addition to your holiday menu, offering a balance of sweetness, tang, and spice. The cilantro lime slaw adds a refreshing crunch, making these tacos light and satisfying for any occasion.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup fresh pineapple, diced
• 1/4 cup red onion, finely chopped
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 2 cups shredded cabbage or coleslaw mix
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the black beans, pineapple, red onion, cumin, smoked paprika, salt, and pepper. Cook for 5–7 minutes, stirring occasionally, until the mixture is warmed through and slightly caramelized.
2. In a bowl, combine the cabbage or coleslaw mix, cilantro, lime juice, apple cider vinegar, and maple syrup. Toss well to combine and season with salt and pepper to taste.
3. Warm the tortillas in a dry skillet or microwave for a few seconds.
4. To assemble the tacos, spoon the black bean and pineapple mixture into each tortilla and top with the cilantro lime slaw.
5. Serve immediately, garnished with extra lime wedges if desired.

These tacos offer a refreshing and tropical twist on traditional holiday dishes. The sweet pineapple and savory black beans work together beautifully, while the crunchy slaw adds a burst of flavor and texture.

Black Bean and Caramelized Onion Gravy

This vegan black bean and caramelized onion gravy is a rich, savory sauce that pairs wonderfully with mashed potatoes, roasted vegetables, or even a vegan holiday roast. It’s a perfect addition to your holiday meal for a comforting, indulgent touch.

Ingredients:

• 1 tbsp olive oil
• 2 medium onions, thinly sliced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups vegetable broth
• 2 tbsp soy sauce
• 1 tbsp balsamic vinegar
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp cornstarch (optional, for thickening)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-low heat. Add the onions and cook, stirring occasionally, for 15–20 minutes until caramelized and golden brown.
2. Add the garlic and cook for an additional minute until fragrant.
3. Stir in the black beans, vegetable broth, soy sauce, balsamic vinegar, and thyme. Bring to a simmer and cook for 10 minutes.
4. If you prefer a thicker gravy, mix the cornstarch with a small amount of water to create a slurry, then stir it into the gravy and cook for an additional 3–5 minutes until thickened.
5. Taste and adjust seasoning with salt and pepper as needed.
6. Serve the gravy over mashed potatoes, roasted vegetables, or any dish that could use a savory sauce. Garnish with fresh parsley.

This rich, savory gravy is a great way to add depth to your holiday meal. The caramelized onions bring a natural sweetness, while the black beans give the gravy a creamy texture, making it a perfect complement to your vegan holiday spread.

Note: More recipes​ are coming soon!