40+ Hearty and Easy Mexican Bean Recipes to Spice Up Your Meals

Beans are the unsung heroes of the culinary world.

Packed with protein, fiber, and essential nutrients, they are versatile, affordable, and make a great base for countless dishes.

Mexican cuisine, in particular, celebrates beans in all their glory, incorporating them into rich stews, hearty casseroles, savory tacos, and even zesty salads.

Whether you’re a vegetarian, a meat-lover, or simply someone looking to add more wholesome ingredients to your meals, Mexican bean recipes have something for everyone.

In this blog, we’ll take a deep dive into over 40 creative, flavorful, and easy-to-make Mexican bean recipes that will transform the way you think about this humble legume.

From traditional classics like enchiladas and soups to unique twists like bean-stuffed sweet potatoes, these recipes are bursting with bold flavors and vibrant colors.

Ready to elevate your weekly meals with Mexican-inspired bean dishes?

40+ Hearty and Easy Mexican Bean Recipes to Spice Up Your Meals

Beans are more than just a pantry staple—they are a cornerstone of Mexican cuisine and a key ingredient in some of the most delicious and comforting dishes.

With over 40 recipes to explore, you’ll never run out of ideas for how to incorporate beans into your meals.

Whether you’re in the mood for a hearty chili, a cheesy casserole, or a refreshing salad, these Mexican-inspired recipes prove that beans can be anything but boring.

The beauty of these dishes lies not only in their rich flavors and textures but also in their adaptability.

You can easily swap out ingredients, adjust spice levels, or add your favorite toppings to make each recipe your own.

Plus, beans are an eco-friendly, affordable protein source, making these recipes a win for your wallet, your health, and the planet.

So, what are you waiting for?

Gather your beans, grab some tortillas, and start cooking your way through this delicious collection of 40+ Mexican bean recipes.

Whether you’re feeding a crowd or prepping for the week, these recipes are sure to bring a taste of Mexico to your table.

Mexican Charro Beans (Frijoles Charros)

Charro beans are a hearty, flavorful dish that captures the essence of Mexican comfort food. Packed with smoky, spicy, and savory flavors, these beans are simmered with bacon, sausage, chorizo, and a mix of aromatic vegetables and spices. They make an excellent side dish for tacos, carne asada, or grilled chicken, but are hearty enough to serve as a main course. This recipe is perfect for gatherings or family dinners, as it’s both easy to make and universally loved.

Ingredients

• 2 cups dried pinto beans (soaked overnight)
• 6 cups water
• 4 slices bacon, diced
• 1/2 pound Mexican chorizo, crumbled
• 1/2 pound smoked sausage, sliced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 jalapeño, diced (seeds removed for less heat)
• 2 medium tomatoes, diced
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Juice of 1 lime

Instructions

1. Rinse the soaked beans and place them in a large pot with 6 cups of water. Bring to a boil, reduce heat, and simmer until tender (about 1.5 to 2 hours).
2. In a large skillet, cook the diced bacon over medium heat until crispy. Remove and set aside.
3. In the same skillet, cook the chorizo until browned. Add the sausage slices and cook for another 2-3 minutes.
4. Add the onion, garlic, and jalapeño to the skillet and sauté until softened (about 5 minutes).
5. Stir in the tomatoes, cumin, smoked paprika, and cilantro. Cook for another 3-4 minutes.
6. Add the bacon and skillet mixture to the pot of beans. Stir well and simmer for another 30 minutes, allowing the flavors to meld.
7. Season with salt, pepper, and lime juice to taste. Serve hot, garnished with extra cilantro if desired.

Charro beans are the ultimate crowd-pleaser, blending bold, smoky, and fresh flavors into a single dish. They pair beautifully with grilled meats, tortillas, or even rice. You can easily customize this recipe by adding ham, pork shoulder, or extra peppers for a spicier kick. Whether served as a side or the star of the meal, these beans will undoubtedly impress your family and guests!

Vegetarian Mexican Black Bean Chili

This vegetarian black bean chili is a vibrant, nutritious, and hearty dish packed with Mexican spices and flavors. It’s a wholesome, meat-free option that doesn’t compromise on taste or satisfaction. The combination of black beans, fire-roasted tomatoes, fresh vegetables, and bold spices makes this chili a perfect choice for weeknight dinners or meal prep. It’s also incredibly versatile and can be served on its own, over rice, or with tortilla chips for dipping.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 jalapeño, finely chopped
• 1 cup corn kernels (fresh or frozen)
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (15 oz) fire-roasted tomatoes
• 1 cup vegetable broth
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and bell peppers, sautéing until softened (about 5 minutes).
2. Stir in the jalapeño, corn, chili powder, cumin, smoked paprika, and oregano. Cook for 2 minutes to toast the spices.
3. Add the black beans, fire-roasted tomatoes, and vegetable broth to the pot. Stir well to combine.
4. Bring the chili to a simmer and cook for 20-25 minutes, stirring occasionally. Adjust seasoning with salt and pepper.
5. Before serving, stir in lime juice and garnish with fresh cilantro. Serve hot with your choice of toppings like avocado, sour cream, or shredded cheese.

This vegetarian Mexican black bean chili is proof that meat-free meals can be just as satisfying and flavorful as their carnivorous counterparts. It’s perfect for cozy nights, busy weekdays, or even as a healthy meal prep option. The smoky spices, fresh vegetables, and tender beans come together in a hearty bowl of goodness that’s sure to delight anyone who tries it.

Mexican Bean and Cheese Enchiladas

Mexican bean and cheese enchiladas are a classic dish that combines the rich, comforting flavors of cheesy goodness and spiced beans wrapped in warm tortillas. This recipe is easy to make and perfect for both weeknight dinners and special occasions. The enchiladas are topped with a zesty homemade enchilada sauce, making every bite a fiesta of flavors. Serve them with rice, guacamole, or a fresh salad for a complete meal.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups cooked pinto or black beans (or 1 can, drained and rinsed)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 8 small corn tortillas
• 2 cups shredded cheese (cheddar, Monterey Jack, or a mix)
• 1 can (10 oz) enchilada sauce (or homemade)
• Fresh cilantro, chopped (for garnish)
• Optional toppings: sour cream, sliced avocado, or salsa

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until softened (about 5 minutes).
3. Stir in the beans, cumin, and chili powder. Cook for another 5 minutes, mashing some of the beans for texture.
4. Warm the tortillas slightly to make them pliable. Spoon about 2-3 tablespoons of the bean mixture onto each tortilla and sprinkle with cheese. Roll up tightly and place seam-side down in the baking dish.
5. Pour the enchilada sauce evenly over the rolled tortillas and sprinkle the remaining cheese on top.
6. Bake for 20 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh cilantro and serve with your favorite toppings.

These bean and cheese enchiladas are a true celebration of Mexican cuisine. They’re cheesy, flavorful, and incredibly satisfying, making them a go-to recipe for family dinners or entertaining guests. You can customize the recipe with additional fillings like cooked chicken, sautéed vegetables, or spicy peppers to suit your taste. These enchiladas are sure to become a household favorite!

Mexican Bean and Corn Salad

Mexican bean and corn salad is a fresh, zesty, and colorful dish that can double as a side or a light main course. With a mix of black beans, sweet corn, bell peppers, and fresh herbs, it’s packed with flavor and nutrients. The lime-cilantro dressing ties all the ingredients together, creating a refreshing dish that’s perfect for potlucks, barbecues, or quick weeknight meals. It’s also a no-cook recipe, making it a great option when you want something delicious without turning on the stove.

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, minced (optional, for heat)
• Juice of 2 limes
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the black beans, corn, red bell pepper, green bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, cumin, smoked paprika, salt, and pepper.
3. Pour the dressing over the salad and toss until everything is well coated.
4. Taste and adjust the seasoning if needed. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

This Mexican bean and corn salad is light, refreshing, and bursting with flavor. It’s incredibly versatile—you can serve it as a side dish, a topping for tacos, or even a filling for wraps. With minimal prep and no cooking required, it’s a great recipe to have in your repertoire for busy days or when you need a vibrant, crowd-pleasing dish.

Spicy Mexican Bean Stew

This spicy Mexican bean stew is the ultimate comfort food for chilly evenings. Packed with a medley of beans, smoky chipotle, and a touch of heat, this dish is both hearty and nutritious. The stew is slow-cooked to perfection, allowing the flavors to develop and meld beautifully. It’s perfect as a standalone meal or paired with warm tortillas, rice, or crusty bread.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup cooked pinto beans
• 1 cup cooked kidney beans
• 1 cup cooked black beans
• 1 can (15 oz) diced tomatoes
• 2 cups vegetable broth
• 1 chipotle pepper in adobo sauce, minced (or 1 teaspoon chipotle powder)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon oregano
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and bell peppers. Sauté until softened (about 5 minutes).
2. Stir in the cumin, smoked paprika, and oregano. Cook for another minute to toast the spices.
3. Add the beans, diced tomatoes, vegetable broth, and chipotle pepper. Stir well to combine.
4. Bring the stew to a simmer and cook for 25-30 minutes, stirring occasionally. Adjust seasoning with salt and pepper.
5. Serve hot, garnished with fresh cilantro, alongside tortillas, rice, or bread.

This spicy Mexican bean stew is a comforting bowl of warmth, ideal for anyone who loves bold, smoky flavors. The combination of different beans adds texture and variety, while the chipotle pepper provides a deep, smoky heat. It’s a versatile recipe you can easily customize by adding vegetables like zucchini or squash. Cozy and satisfying, this stew is a must-try!

Mexican Refried Bean Tacos

Refried bean tacos are a simple yet flavorful take on traditional Mexican cuisine. The creamy, seasoned beans serve as the perfect base for an array of toppings, making these tacos as customizable as they are delicious. This dish is quick to prepare, making it perfect for busy weeknights. Whether you keep it classic with cheese and salsa or pile on avocado and pickled onions, these tacos are guaranteed to hit the spot.

Ingredients

• 2 cups cooked pinto beans (or 1 can, drained and rinsed)
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• Salt to taste
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/2 cup shredded cheese (cheddar or queso fresco)
• Optional toppings: avocado, salsa, pickled onions, sour cream

Instructions

1. Heat olive oil in a skillet over medium heat. Add the pinto beans, cumin, chili powder, garlic powder, and salt. Mash the beans with the back of a spoon until creamy, adding a splash of water if needed for consistency. Cook for 5 minutes.
2. Warm the tortillas in a dry skillet or microwave.
3. Spread a generous layer of refried beans onto each tortilla. Top with lettuce, tomatoes, cheese, and any optional toppings.
4. Serve immediately and enjoy!

Refried bean tacos are a quick, satisfying meal that can be tailored to suit any palate. The creamy, seasoned beans are rich in flavor and protein, making them a nutritious and budget-friendly option. Whether you serve these tacos for a casual dinner or a taco night with friends, they’re sure to be a hit. Plus, they’re so simple to make that they’re bound to become a regular in your meal rotation!

Mexican Three-Bean Chili

This hearty Mexican three-bean chili is a flavorful, protein-packed dish that’s perfect for warming you up on a chilly day. It combines black beans, kidney beans, and pinto beans with bold Mexican spices, fresh vegetables, and a rich tomato base. Whether you serve it with tortilla chips, cornbread, or over rice, this chili is a satisfying and versatile meal that the whole family will love. It’s also an excellent option for meal prep, as it tastes even better the next day!

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 jalapeño, minced (optional for heat)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon oregano
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and bell peppers, sautéing until softened (about 5 minutes).
2. Stir in the cumin, chili powder, smoked paprika, and oregano. Cook for 1 minute to release the spices’ aromas.
3. Add the black beans, kidney beans, pinto beans, diced tomatoes, tomato paste, and vegetable broth. Stir to combine.
4. Bring the chili to a simmer, reduce the heat, and let it cook for 20-25 minutes, stirring occasionally. Adjust seasoning with salt and pepper.
5. Serve hot, garnished with fresh cilantro and lime wedges. Add optional toppings like avocado, shredded cheese, or sour cream.

This three-bean chili is a hearty, flavorful dish that’s both easy to make and highly customizable. Its rich tomato base, bold spices, and tender beans create a comforting and satisfying meal. Whether you enjoy it fresh or as leftovers, this chili is sure to become one of your go-to recipes for cozy nights and family gatherings.

Mexican Bean and Rice Casserole

Mexican bean and rice casserole is a one-dish wonder that’s both comforting and nutritious. This casserole combines fluffy rice, savory beans, zesty spices, and melted cheese to create a crowd-pleasing dish that’s perfect for dinner or meal prep. It’s easy to customize with your favorite vegetables, proteins, or toppings, making it a versatile addition to your recipe collection. Serve it with a side of guacamole or a crisp salad for a complete meal.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 cup cooked white or brown rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
2. Heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until softened (about 5 minutes).
3. In a large mixing bowl, combine the cooked rice, black beans, pinto beans, diced tomatoes, corn, sautéed onions, cumin, chili powder, smoked paprika, salt, and pepper. Mix well.
4. Transfer the mixture to the prepared casserole dish. Spread it evenly and top with shredded cheese.
5. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
6. Garnish with fresh cilantro and serve hot with your favorite toppings like sour cream, avocado, or salsa.

This Mexican bean and rice casserole is a comforting, cheesy dish that’s sure to become a family favorite. It’s easy to make, budget-friendly, and packed with flavor. Plus, it’s highly adaptable—you can add chicken, ground beef, or extra veggies to suit your preferences. Whether you’re feeding a crowd or meal prepping for the week, this casserole is a winner!

Mexican Lentil and Bean Soup

Mexican lentil and bean soup is a nourishing, protein-packed dish that’s brimming with bold flavors and wholesome ingredients. This soup features lentils, black beans, and pinto beans simmered in a savory broth with Mexican spices and fresh vegetables. It’s an ideal option for cozy nights, meal prep, or when you need a satisfying yet healthy dish. Serve it with crusty bread or tortilla chips for a complete and comforting meal.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 cup dried lentils, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Juice of 1 lime

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery. Sauté until softened (about 5 minutes).
2. Stir in the cumin, chili powder, and smoked paprika. Cook for 1 minute to release the spices’ flavors.
3. Add the lentils, black beans, pinto beans, diced tomatoes, and vegetable broth. Stir to combine.
4. Bring the soup to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
5. Season with salt, pepper, and lime juice to taste. Garnish with fresh cilantro and serve hot.

This Mexican lentil and bean soup is a warm, hearty meal that’s as delicious as it is nutritious. It’s perfect for meal prep, as the flavors deepen with time, making leftovers even better. Whether you enjoy it with a slice of bread or a handful of tortilla chips, this soup is sure to become a go-to comfort food in your kitchen.

Mexican Bean and Sweet Potato Tacos

Mexican bean and sweet potato tacos are a delicious blend of hearty, sweet, and spicy flavors. The roasted sweet potatoes pair perfectly with spiced black beans, creating a nutritious and satisfying taco filling. These tacos are not only packed with fiber and protein but are also easy to customize with your favorite toppings. Perfect for weeknight dinners or casual gatherings, they’re sure to be a hit with both vegetarians and meat-eaters alike.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn or flour tortillas
• Optional toppings: diced avocado, salsa, sour cream, shredded lettuce, chopped cilantro

Instructions

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, chili powder, smoked paprika, cumin, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until tender and slightly crispy.
2. While the sweet potatoes roast, warm the black beans in a small pot over medium heat. Season with salt and a pinch of cumin if desired.
3. Warm the tortillas in a dry skillet or microwave.
4. Assemble the tacos by filling each tortilla with roasted sweet potatoes and black beans. Add your favorite toppings and serve immediately.

These Mexican bean and sweet potato tacos are a delightful fusion of textures and flavors. The sweet and smoky roasted potatoes, combined with the creamy beans, create a taco filling that’s both healthy and satisfying. Customize them with your favorite toppings for a personalized taco night experience that everyone will enjoy!

Mexican Bean-Stuffed Bell Peppers

Mexican bean-stuffed bell peppers are a wholesome, flavorful dish that’s as visually appealing as it is delicious. Colorful bell peppers are filled with a savory mixture of beans, rice, tomatoes, and spices, then baked to perfection. This recipe is versatile, allowing you to customize the filling with your favorite ingredients. It’s perfect for a healthy weeknight dinner or a meal prep option that reheats beautifully.

Ingredients

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 tablespoon olive oil
• 1/2 cup cooked white or brown rice
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup corn kernels
• 1/2 cup diced tomatoes
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 cup shredded cheese (cheddar or Monterey Jack)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
2. Heat olive oil in a skillet over medium heat. Add the rice, black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Stir well and cook for 5 minutes.
3. Stuff the bell peppers with the bean mixture and place them in the prepared baking dish. Top each pepper with shredded cheese.
4. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
5. Garnish with fresh cilantro and serve hot.

These Mexican bean-stuffed bell peppers are a vibrant, nutritious, and delicious meal that’s easy to prepare. The filling is packed with protein and bold spices, making it a satisfying dish on its own or paired with a fresh salad. They’re perfect for entertaining guests or for making ahead and reheating for quick meals during the week.

Mexican Bean Nachos

Mexican bean nachos are a crowd-pleasing appetizer or snack that’s perfect for game days, parties, or casual gatherings. Crisp tortilla chips are layered with spiced beans, melted cheese, and your favorite toppings, creating a dish that’s both indulgent and satisfying. This recipe is quick, customizable, and guaranteed to be a hit at any table.

Ingredients

• 1 bag tortilla chips
• 1 can (15 oz) pinto or black beans, drained and rinsed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 2 cups shredded cheese (cheddar, Monterey Jack, or a mix)
• Optional toppings: diced tomatoes, sliced jalapeños, diced avocado, sour cream, salsa, chopped cilantro

Instructions

1. Preheat your oven to 375°F (190°C).
2. Spread the tortilla chips evenly on a large baking sheet or oven-safe platter.
3. In a small pot, heat the beans over medium heat and season with cumin, chili powder, garlic powder, and a pinch of salt. Mash lightly for a creamier texture if desired.
4. Spoon the beans evenly over the tortilla chips. Sprinkle with shredded cheese.
5. Bake for 8-10 minutes, or until the cheese is melted and bubbly.
6. Remove from the oven and top with your favorite toppings. Serve immediately.

Mexican bean nachos are a simple yet satisfying dish that brings people together. Whether you enjoy them as a snack, appetizer, or even a light meal, the combination of crispy chips, creamy beans, and gooey cheese is irresistible. Add your favorite toppings for extra flavor and texture, and watch these nachos disappear in no time!

Mexican Black Bean Enchiladas

Mexican black bean enchiladas are a classic comfort food that’s both hearty and bursting with flavor. These enchiladas are filled with spiced black beans, rolled in soft tortillas, and smothered in a rich enchilada sauce and melted cheese. They are perfect for family dinners, meal prep, or even entertaining guests. With simple ingredients and a straightforward method, these enchiladas are a must-try for any Mexican cuisine enthusiast.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 small flour or corn tortillas
• 2 cups enchilada sauce
• 1 1/2 cups shredded cheese (cheddar or Monterey Jack)
• Optional toppings: sour cream, diced avocado, chopped cilantro

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Heat olive oil in a skillet over medium heat. Add the onion and garlic and sauté until softened (about 5 minutes). Stir in the black beans, cumin, chili powder, salt, and pepper. Cook for 2-3 minutes, then remove from heat.
3. Spread 1/2 cup of the enchilada sauce on the bottom of the baking dish.
4. Spoon the bean mixture into each tortilla, roll them tightly, and place them seam-side down in the baking dish.
5. Pour the remaining enchilada sauce evenly over the tortillas and sprinkle with shredded cheese.
6. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
7. Serve hot with your favorite toppings.

These black bean enchiladas are a crowd-pleasing dish that’s as easy to prepare as it is delicious. The combination of warm tortillas, spiced beans, and rich enchilada sauce is a comforting meal that everyone will enjoy. Perfect for busy weeknights or weekend dinners, these enchiladas are sure to become a family favorite.

Mexican Bean and Quinoa Bowl

This Mexican bean and quinoa bowl is a wholesome, nutrient-packed meal that’s as delicious as it is colorful. Combining fluffy quinoa, spiced beans, fresh vegetables, and a zesty lime dressing, this dish is perfect for meal prep or a quick, satisfying dinner. It’s highly customizable, making it a great option for those looking to add more plant-based meals to their rotation.

Ingredients

• 1 cup quinoa, rinsed and cooked
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1/4 red onion, finely chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Juice of 2 limes
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional toppings: diced avocado, chopped cilantro, salsa

Instructions

1. In a large mixing bowl, combine the cooked quinoa, black beans, corn, bell pepper, and red onion.
2. In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and pepper.
3. Pour the dressing over the quinoa mixture and toss until well combined.
4. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld. Add optional toppings before serving.

This Mexican bean and quinoa bowl is a vibrant, healthy dish that’s perfect for any time of the day. The combination of quinoa, beans, and fresh vegetables makes it a balanced meal that’s both filling and refreshing. It’s great for meal prepping as it stores well and tastes even better after the flavors have melded. Add your favorite toppings for a personal touch and enjoy a bowl of goodness!

Mexican Bean and Cheese Quesadillas

Mexican bean and cheese quesadillas are a simple yet satisfying dish that’s perfect for a quick lunch, snack, or dinner. Filled with spiced beans and gooey melted cheese, these quesadillas are crispy on the outside and packed with flavor on the inside. They’re easy to customize with your favorite ingredients and are a great way to use up pantry staples.

Ingredients

• 1 can (15 oz) black or pinto beans, drained and rinsed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• Salt to taste
• 2 cups shredded cheese (cheddar or Monterey Jack)
• 8 flour tortillas
• 2 tablespoons butter or olive oil for cooking
• Optional sides: salsa, sour cream, guacamole

Instructions

1. In a small bowl, mash the beans slightly with a fork and mix in cumin, chili powder, garlic powder, and salt.
2. Heat a skillet over medium heat and add a small amount of butter or olive oil.
3. Spread the bean mixture on one half of each tortilla, sprinkle with shredded cheese, and fold the tortilla in half.
4. Place the quesadilla in the skillet and cook for 2-3 minutes on each side, or until golden brown and the cheese is melted.
5. Repeat with the remaining tortillas. Serve hot with salsa, sour cream, or guacamole on the side.

These Mexican bean and cheese quesadillas are a quick and easy meal that’s sure to please everyone. The creamy, spiced beans combined with melty cheese make for a delicious filling, while the crispy tortilla adds the perfect crunch. Serve them with your favorite sides for a complete meal or enjoy them on their own as a satisfying snack. Perfect for busy days, these quesadillas are a recipe you’ll want to keep on hand!

Note: More recipes are coming soon!