30+ Healthy and Easy Mexican Black Bean Recipes for Every Meal

When it comes to versatile, healthy, and delicious ingredients, black beans are a staple in many kitchens.

They are a powerhouse of nutrients, rich in fiber, protein, and antioxidants, making them an excellent addition to any meal.

In Mexican cuisine, black beans are a key ingredient in countless dishes that are as flavorful as they are nutritious.

From hearty soups to fresh salads, savory tacos, and even mouthwatering nachos, black beans bring a savory richness that complements the bold flavors of Mexican spices and ingredients.

In this blog post, we’ve rounded up over 30 mouthwatering Mexican black bean recipes that are perfect for any occasion.

Whether you’re looking for quick weeknight meals, a hearty breakfast, or a crowd-pleasing snack, these recipes will add a burst of flavor to your table.

With a range of options to suit different tastes and dietary needs, you’ll find your new favorite dish in no time.

So, let’s dive into these delicious, simple, and nutritious recipes that celebrate the amazing versatility of black beans in Mexican cuisine.

30+ Healthy and Easy Mexican Black Bean Recipes for Every Meal

Mexican black bean recipes offer endless possibilities for creating flavorful, nutritious meals that everyone will love.

With so many delicious dishes to choose from—whether you’re in the mood for a light salad, a hearty casserole, or a zesty dip—there’s no shortage of inspiration.

Black beans bring a unique depth of flavor and texture to a variety of dishes, and they pair beautifully with the rich, spicy, and fresh ingredients that make Mexican food so irresistible.

By incorporating these 30+ recipes into your meal rotation, you’ll enjoy the vibrant and bold flavors of Mexican cuisine while also benefiting from the many health advantages black beans have to offer.

Whether you’re cooking for a family dinner, prepping for the week, or hosting a gathering, these recipes are sure to please.

Get ready to spice up your meals and discover new favorite dishes that are both satisfying and good for you!

Mexican Black Bean Tacos with Avocado and Cilantro Lime Sauce

These Mexican black bean tacos combine the earthy richness of black beans with fresh, zesty ingredients like avocado, cilantro, and a tangy lime sauce. Perfect for a weeknight dinner or casual gathering, these tacos are not only bursting with flavor but also packed with nutrients. With a mix of crispy toppings and creamy textures, this recipe brings the best of Mexican cuisine to your table in minutes.

Ingredients:

• 2 cups cooked Mexican black beans (or canned black beans, drained and rinsed)
• 8 small corn tortillas
• 1 ripe avocado, sliced
• 1 cup shredded lettuce
• 1/4 cup diced red onion
• 1/2 cup fresh cilantro, chopped
• 1/2 cup crumbled queso fresco (optional)
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste

For the cilantro lime sauce:

• 1/2 cup sour cream or Greek yogurt
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1 garlic clove, minced
• Salt to taste

Instructions:

1. In a medium saucepan, heat olive oil over medium heat. Add the black beans, cumin, paprika, salt, and pepper. Stir to combine and cook for 5-7 minutes, allowing the flavors to meld together.
2. While the beans are warming, prepare the cilantro lime sauce by mixing sour cream or yogurt, chopped cilantro, lime juice, minced garlic, and salt in a bowl. Set aside.
3. Warm the tortillas on a skillet over medium heat for about 30 seconds on each side until soft and slightly charred.
4. To assemble the tacos, spoon a generous amount of the seasoned black beans onto each tortilla. Top with sliced avocado, shredded lettuce, diced onion, and crumbled queso fresco.
5. Drizzle with cilantro lime sauce and garnish with fresh cilantro.
6. Serve immediately and enjoy the burst of Mexican flavors!

These black bean tacos are an excellent choice for anyone seeking a flavorful, plant-based meal that’s both satisfying and quick to prepare. The creamy avocado and tangy cilantro lime sauce complement the beans perfectly, while the crunch from the lettuce and the hint of smokiness from the paprika make each bite truly enjoyable. Whether you’re cooking for yourself or a crowd, these tacos are sure to be a hit!

Spicy Mexican Black Bean Soup

This Spicy Mexican Black Bean Soup is the ultimate comfort food with a kick! Packed with black beans, tomatoes, onions, and a variety of spices, this soup is hearty, flavorful, and satisfying. The addition of jalapeños and chipotle chili creates a depth of heat and smokiness that takes this soup to the next level. Whether served with a side of tortilla chips or a dollop of sour cream, this soup is sure to warm you up on a chilly day.

Ingredients:

• 2 cups cooked Mexican black beans (or canned black beans, drained and rinsed)
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1-2 jalapeños, chopped (seeds removed for less heat)
• 1 can (14.5 oz) diced tomatoes
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 chipotle pepper in adobo sauce, chopped (optional for extra heat)
• 4 cups vegetable broth
• 1 bay leaf
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish
• Sour cream or plain yogurt for topping (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Add the chopped jalapeños, cumin, smoked paprika, and chipotle pepper (if using) to the pot. Stir to combine and cook for 1-2 minutes until fragrant.
3. Add the diced tomatoes, vegetable broth, black beans, and bay leaf to the pot. Bring the mixture to a simmer and cook for 15-20 minutes, allowing the flavors to blend.
4. Remove the bay leaf, and use an immersion blender to blend the soup until it reaches your desired consistency. You can also transfer half of the soup to a blender and return it to the pot for a chunkier texture.
5. Stir in the lime juice and season with salt and pepper to taste.
6. Ladle the soup into bowls, garnish with fresh cilantro, and top with a dollop of sour cream or yogurt if desired.
7. Serve hot with a side of tortilla chips for extra crunch.

This spicy black bean soup is an excellent way to enjoy the rich flavors of Mexican cuisine in a hearty, comforting dish. The balance of heat, smokiness, and acidity from the lime and cilantro makes each spoonful satisfying. Plus, it’s easy to customize to your preferred spice level and is a perfect dish for meal prep, as it tastes even better the next day!

Mexican Black Bean and Corn Salad

This Mexican Black Bean and Corn Salad is a refreshing and vibrant side dish, perfect for barbecues, potlucks, or as a light meal. The combination of sweet corn, creamy black beans, and fresh veggies is complemented by a zesty lime dressing that ties everything together. Packed with protein, fiber, and flavor, this salad is as nutritious as it is delicious.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 red bell pepper, diced
• 1 small red onion, diced
• 1/2 cup fresh cilantro, chopped
• 1 avocado, diced
• Juice of 2 limes
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1/2 tsp cumin
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the black beans, corn, red bell pepper, red onion, and fresh cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, apple cider vinegar, cumin, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Add the diced avocado and give the salad one last gentle toss to distribute it evenly.
5. Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld.

This Mexican Black Bean and Corn Salad is a delightful, colorful dish that offers a perfect balance of textures and flavors. The creamy avocado and hearty black beans provide richness, while the corn, bell pepper, and lime dressing bring a refreshing brightness. Whether served as a side or a light meal on its own, it’s a guaranteed crowd-pleaser that’s quick and easy to prepare.

Mexican Black Bean and Sweet Potato Enchiladas

These Mexican Black Bean and Sweet Potato Enchiladas offer a perfect combination of earthy black beans and sweet, tender roasted sweet potatoes, all wrapped in soft corn tortillas and smothered in a rich, flavorful enchilada sauce. This dish is a hearty, vegetarian twist on a classic Mexican favorite, and the balance of savory, smoky, and slightly sweet flavors makes it irresistible. Topped with melted cheese and fresh cilantro, these enchiladas will quickly become a family favorite.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 10-12 corn tortillas
• 2 cups enchilada sauce (store-bought or homemade)
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 1/4 cup fresh cilantro, chopped
• Sour cream or Greek yogurt for serving (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
2. While the sweet potatoes roast, heat a small amount of olive oil in a skillet over medium heat. Add the diced onion and garlic, and sauté for 3-4 minutes until softened. Stir in the cumin, chili powder, and smoked paprika, cooking for another minute until fragrant.
3. Add the black beans to the skillet and cook for 5 minutes, stirring occasionally, until heated through. Once the sweet potatoes are done, add them to the skillet and stir to combine.
4. Lightly warm the corn tortillas in a dry skillet or microwave to make them more pliable.
5. Pour about 1/2 cup of enchilada sauce into the bottom of a 9×13-inch baking dish. Take each tortilla and spoon a generous amount of the sweet potato and black bean mixture into the center, then roll them up and place them seam-side down in the dish.
6. Once all tortillas are rolled, pour the remaining enchilada sauce over the top and sprinkle with shredded cheese.
7. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
8. Garnish with chopped cilantro and serve with a dollop of sour cream or Greek yogurt, if desired.

These Mexican Black Bean and Sweet Potato Enchiladas are the perfect balance of hearty and healthy, with the sweetness of the roasted sweet potatoes complementing the earthy black beans and rich enchilada sauce. They are a satisfying and flavorful vegetarian meal that is easy to prepare and perfect for a cozy family dinner or entertaining guests. Plus, the leftovers taste even better the next day!

Mexican Black Bean Burrito Bowls

These Mexican Black Bean Burrito Bowls are a vibrant, customizable, and nutritious meal that is perfect for meal prep or a quick weeknight dinner. Filled with seasoned black beans, rice, fresh veggies, and your favorite toppings, these bowls offer the satisfying flavors of a burrito without the need for a tortilla. With options to load them up with guacamole, salsa, and cheese, these bowls are as delicious as they are filling.

Ingredients:

• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 1 cup cooked brown rice or white rice
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1/2 cup corn kernels (fresh or frozen)
• 1 small cucumber, diced
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced
• 1/2 cup shredded cheese (optional)
• Salsa, sour cream, and lime wedges for serving

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the diced onion and garlic and sauté for 3-4 minutes until softened.
2. Stir in the cumin, chili powder, paprika, salt, and pepper, cooking for another minute.
3. Add the black beans and cook for 5-7 minutes until heated through and well-coated with the spices. Remove from heat.
4. To assemble the bowls, start by adding a layer of rice at the bottom of each bowl. Top with a portion of the seasoned black beans, then add the cherry tomatoes, corn, cucumber, and avocado slices.
5. Garnish with fresh cilantro and shredded cheese (if using). Serve with salsa, sour cream, and lime wedges on the side for extra flavor.
6. For meal prep, store the components separately and assemble just before serving.

Mexican Black Bean Burrito Bowls are a versatile, satisfying dish that can be customized with your favorite ingredients and toppings. The combination of seasoned black beans, rice, and fresh veggies makes for a wholesome meal that’s packed with flavor. Whether you’re looking for a quick dinner or a healthy lunch option, these burrito bowls are sure to become a staple in your recipe rotation.

Mexican Black Bean Quesadillas

Mexican Black Bean Quesadillas are a deliciously crispy and cheesy meal that’s both quick and satisfying. The creamy black beans provide a hearty filling, while the gooey melted cheese adds a comforting richness. These quesadillas are the perfect weeknight dinner or a fun dish to serve at a gathering. Serve with salsa, sour cream, or guacamole for a complete meal that’s full of flavor and texture.

Ingredients:

• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 1 small onion, diced
• 1 bell pepper, diced
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 4 large flour tortillas
• Olive oil for cooking
• Salsa, sour cream, and guacamole for serving

Instructions:

1. In a skillet, heat a little olive oil over medium heat. Add the diced onion and bell pepper and sauté for 3-4 minutes until softened.
2. Add the black beans to the skillet, along with cumin, chili powder, salt, and pepper. Stir to combine and cook for 5-7 minutes until the beans are heated through and slightly mashed.
3. Remove the skillet from heat and set aside.
4. Heat another large skillet or griddle over medium heat and lightly coat with olive oil.
5. Place one tortilla in the skillet and sprinkle with a portion of the shredded cheese. Spread a portion of the black bean mixture on top, then add another layer of cheese before placing a second tortilla on top.
6. Cook for 2-3 minutes until the bottom tortilla is golden brown and crispy, then flip and cook for another 2-3 minutes until the other side is crispy and the cheese is melted.
7. Repeat with the remaining tortillas and fillings.
8. Slice the quesadillas into wedges and serve with salsa, sour cream, or guacamole.

Mexican Black Bean Quesadillas are a perfect balance of crispy, cheesy, and savory flavors. The creamy black beans add richness, while the bell pepper and onion bring freshness and texture. These quesadillas are quick, easy, and can be enjoyed as a satisfying snack or a full meal. Plus, they’re great for customizing with your favorite toppings or adding extra ingredients like jalapeños or corn.

Mexican Black Bean Chilaquiles

Mexican Black Bean Chilaquiles is a delicious and hearty breakfast or brunch dish that combines crispy tortilla chips with black beans, a flavorful salsa, and topped with eggs, cheese, and sour cream. This dish is a perfect balance of crispy, savory, and spicy, offering a satisfying meal that’s easy to make and full of flavor. Chilaquiles is a beloved Mexican comfort food, and this variation with black beans makes it even more filling and nutritious.

Ingredients:

• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 2 cups tortilla chips
• 1 cup red or green salsa (store-bought or homemade)
• 2 tbsp olive oil
• 4 large eggs
• 1/2 cup crumbled queso fresco or shredded cheese
• 1/4 cup fresh cilantro, chopped
• 1/2 cup sour cream or Greek yogurt
• 1 small red onion, thinly sliced
• Lime wedges for serving
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the black beans and cook for 3-5 minutes until warmed through. Add the salsa and stir to combine, allowing the mixture to simmer for another 5 minutes.
2. Meanwhile, heat the tortilla chips in the oven or in a separate pan for a few minutes until crispy.
3. Once the salsa and beans are heated, gently stir in the tortilla chips and toss to coat them in the sauce. Let them cook for 3-4 minutes until the chips are softened but still have some crunch.
4. In a separate pan, fry the eggs to your liking (sunny side up or scrambled).
5. To serve, spoon the chilaquiles onto plates, top with fried eggs, crumbled queso fresco, sour cream, and fresh cilantro. Garnish with sliced red onion and lime wedges.
6. Serve immediately for a delicious, flavorful breakfast or brunch.

Mexican Black Bean Chilaquiles is a satisfying and indulgent dish that’s perfect for brunch or any time of the day. The combination of crispy tortilla chips, savory beans, spicy salsa, and rich toppings creates a meal that’s comforting yet full of bold flavors. Whether you enjoy it with eggs or prefer to add some heat with jalapeños, this dish is sure to please anyone looking for a hearty Mexican-inspired meal.

Mexican Black Bean and Zucchini Stir-Fry

This Mexican Black Bean and Zucchini Stir-Fry is a healthy and flavorful dish that’s quick to prepare and packed with nutrients. The black beans provide protein and fiber, while the zucchini adds a light, fresh texture. Tossed with cumin, chili powder, and fresh cilantro, this stir-fry brings a delicious Mexican flair to your meal. It can be served on its own or paired with rice, making it a perfect light dinner or lunch.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 2 medium zucchinis, diced
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1/2 lime, juiced
• 1/2 cup corn kernels (optional)
• Crumbled queso fresco for topping (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, cooking for 3-4 minutes until softened.
2. Add the diced zucchini to the skillet and cook for 5-7 minutes, stirring occasionally, until tender and slightly golden.
3. Stir in the black beans, cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 3-4 minutes until the beans are heated through and well-coated with the spices.
4. Add the corn (if using) and cook for an additional 2 minutes.
5. Remove from heat and stir in the fresh cilantro and lime juice for a burst of flavor.
6. Serve the stir-fry as is, or over a bed of rice, and top with crumbled queso fresco if desired.

The Mexican Black Bean and Zucchini Stir-Fry is a light yet hearty dish that brings vibrant flavors and textures together in one pan. The savory black beans and crisp zucchini are perfectly complemented by the smoky cumin and chili powder, while the fresh cilantro and lime add brightness to each bite. It’s an ideal dish for a quick weeknight dinner or as a healthy addition to your meal prep rotation.

Mexican Black Bean and Quinoa Stuffed Peppers

These Mexican Black Bean and Quinoa Stuffed Peppers are a nutritious and delicious twist on traditional stuffed peppers. The combination of quinoa, black beans, corn, and spices makes for a hearty, protein-packed filling that is both satisfying and full of flavor. Topped with cheese and baked to perfection, these stuffed peppers are a complete meal that is sure to please everyone at the table.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup corn kernels (fresh or frozen)
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 1/4 cup fresh cilantro, chopped
• 1/2 lime, juiced
• Salsa for serving (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds, then set them aside.
2. In a large bowl, combine the cooked quinoa, black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Stir in the lime juice and fresh cilantro.
3. Stuff each bell pepper with the quinoa and black bean mixture, pressing down gently to pack the filling in tightly.
4. Place the stuffed peppers in a baking dish and cover with aluminum foil. Bake for 25-30 minutes, or until the peppers are tender.
5. Remove the foil and sprinkle shredded cheese over the top of each stuffed pepper. Return to the oven and bake for an additional 5-7 minutes, until the cheese is melted and bubbly.
6. Serve with salsa, extra cilantro, or a dollop of sour cream, if desired.

These Mexican Black Bean and Quinoa Stuffed Peppers are an excellent choice for a healthy, flavorful meal. The quinoa and black beans provide a filling base, while the combination of spices and cheese elevates the flavor. These peppers make for a colorful and satisfying dish that’s perfect for dinner, and they also store well for meal prep throughout the week.

Mexican Black Bean Nachos

These Mexican Black Bean Nachos are a fun and delicious way to enjoy the flavors of Mexican cuisine in a crowd-pleasing dish. Layered with crispy tortilla chips, seasoned black beans, melted cheese, and a variety of toppings like guacamole, sour cream, and salsa, these nachos are perfect for game nights, parties, or a quick snack. They offer a satisfying combination of crunch, heat, and creaminess, making them an irresistible treat.

Ingredients:

• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 4 cups tortilla chips
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 1/2 cup corn kernels (fresh or frozen)
• 1 small red onion, diced
• 1 jalapeño, thinly sliced (optional for heat)
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced
• Salsa, sour cream, and guacamole for topping

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the tortilla chips in a single layer on a baking sheet.
2. In a small saucepan, heat the black beans over medium heat, stirring occasionally, for 3-4 minutes until warm. Season with salt and pepper to taste.
3. Spoon the warm black beans evenly over the tortilla chips, then sprinkle with corn kernels, diced red onion, and jalapeño slices (if using).
4. Top with shredded cheese and bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
5. Remove from the oven and top with fresh cilantro, diced avocado, and your favorite toppings like salsa, sour cream, and guacamole.
6. Serve immediately and enjoy the ultimate Mexican nacho experience!

Mexican Black Bean Nachos are an easy, flavorful dish perfect for sharing with friends and family. The combination of warm, seasoned black beans and gooey melted cheese makes for a satisfying base, while the toppings like guacamole, sour cream, and salsa add richness and freshness. This dish is highly customizable, so feel free to add other favorite toppings such as olives, tomatoes, or grilled chicken for extra flavor.

Mexican Black Bean and Corn Fritters

These Mexican Black Bean and Corn Fritters are crispy, savory, and packed with the flavors of Mexico. Made with black beans, corn, and a blend of spices, these fritters are perfect as an appetizer, snack, or a light meal. They are crispy on the outside, soft on the inside, and paired with a tangy lime dipping sauce, they’re sure to be a hit at your next gathering.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup breadcrumbs
• 1/4 cup red bell pepper, finely chopped
• 2 green onions, sliced
• 1 egg, beaten
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• Olive oil for frying

For the lime dipping sauce:

• 1/2 cup sour cream or Greek yogurt
• Juice of 1 lime
• 1 tbsp fresh cilantro, chopped
• Salt to taste

Instructions:

1. In a medium bowl, mash the black beans with a fork or potato masher until mostly mashed, leaving some chunks for texture.
2. Add the corn, breadcrumbs, red bell pepper, green onions, egg, cumin, chili powder, salt, and pepper. Mix everything together until fully combined.
3. Heat olive oil in a skillet over medium heat. Scoop spoonfuls of the fritter mixture into the skillet, flattening them into small patties with the back of a spoon.
4. Fry the fritters for 3-4 minutes on each side until golden brown and crispy. Remove from the skillet and place them on a paper towel to drain excess oil.
5. To make the lime dipping sauce, whisk together the sour cream or yogurt, lime juice, cilantro, and a pinch of salt.
6. Serve the fritters warm with the lime dipping sauce on the side.

These Mexican Black Bean and Corn Fritters are the perfect combination of crispy and savory, with the sweetness of the corn and the earthiness of the black beans. They make a great appetizer or snack, and the tangy lime dipping sauce adds a refreshing contrast to the richness of the fritters. Whether served at a party or enjoyed as a light meal, these fritters are sure to be a favorite!

Mexican Black Bean and Rice Casserole

This Mexican Black Bean and Rice Casserole is a comforting and hearty dish that brings together the flavors of seasoned black beans, rice, and melted cheese. It’s a perfect one-pan meal that’s simple to prepare, filling, and great for meal prepping. The casserole is layered with seasoned beans, cooked rice, and a rich tomato sauce, making it a complete and satisfying dish for any occasion.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 2 cups cooked rice (white or brown)
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup onion, diced
• 1 garlic clove, minced
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/2 cup sour cream or Greek yogurt for serving (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). In a skillet, heat olive oil over medium heat. Add the diced onion and garlic, and sauté for 3-4 minutes until softened.
2. Stir in the cumin, chili powder, salt, and pepper, cooking for another minute until fragrant.
3. Add the black beans and diced tomatoes to the skillet and bring to a simmer. Cook for 5 minutes, allowing the flavors to meld together.
4. In a 9×9-inch baking dish, spread the cooked rice evenly across the bottom. Pour the black bean and tomato mixture over the rice, then top with shredded cheese.
5. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
6. Garnish with fresh cilantro and serve with a dollop of sour cream or Greek yogurt if desired.

This Mexican Black Bean and Rice Casserole is a flavorful and satisfying dish that’s perfect for busy weeknights or meal prep. The combination of seasoned black beans, rice, and cheese makes for a comforting meal, while the fresh cilantro adds a burst of flavor. It’s an easy, one-pan meal that can be made ahead of time and enjoyed throughout the week.

Mexican Black Bean and Avocado Tacos

Mexican Black Bean and Avocado Tacos are a light, fresh, and flavorful twist on traditional tacos. The creamy avocado pairs beautifully with the hearty black beans, creating a filling yet healthy taco filling. Seasoned with cumin, lime, and chili powder, these tacos are bursting with vibrant Mexican flavors. Topped with fresh cilantro and a squeeze of lime, they are perfect for a quick lunch, dinner, or as part of a taco bar for a party.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• 1 ripe avocado, diced
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1/2 cup red onion, thinly sliced
• Salsa for topping (optional)

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the black beans, cumin, chili powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the beans are heated through and slightly mashed.
2. While the beans cook, warm the tortillas in a dry skillet or microwave for a few seconds until soft and pliable.
3. Once the beans are done, remove from heat and set aside.
4. Assemble the tacos by spooning the black beans onto each tortilla, then topping with diced avocado, fresh cilantro, red onion slices, and a squeeze of lime juice.
5. Optionally, add salsa or any other desired toppings, and serve immediately.

Mexican Black Bean and Avocado Tacos are a refreshing and satisfying dish that showcases the simplicity and beauty of Mexican ingredients. The combination of creamy avocado and flavorful black beans makes these tacos a great option for a healthy, meatless meal. With the added crunch from red onion and the zing from lime, these tacos are perfect for a light lunch or a weeknight dinner.

Mexican Black Bean and Chorizo Soup

This Mexican Black Bean and Chorizo Soup is a flavorful and hearty dish, perfect for colder weather. The rich, spicy chorizo infuses the broth with a bold taste, while the black beans add depth and creaminess to the soup. Served with a squeeze of lime and a dollop of sour cream, this soup delivers the perfect balance of smoky, savory, and tangy flavors. It’s a quick and easy dish that will warm you up in no time.

Ingredients:

• 1 lb Mexican chorizo, casing removed
• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken or vegetable broth
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp chili powder
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 lime, cut into wedges
• Sour cream or Greek yogurt for garnish (optional)
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chorizo and cook, breaking it apart with a spoon, until browned and crispy, about 5-7 minutes.
2. Add the diced onion and garlic to the pot and sauté for 3-4 minutes until softened and fragrant.
3. Stir in the cumin, smoked paprika, and chili powder, and cook for an additional minute to toast the spices.
4. Pour in the diced tomatoes, black beans, and broth, and bring the soup to a simmer. Let it cook for 20-25 minutes, allowing the flavors to meld together.
5. Taste and season with salt and pepper if needed.
6. Ladle the soup into bowls, and garnish with fresh cilantro, a dollop of sour cream, and a squeeze of lime juice.
7. Serve immediately and enjoy the hearty, flavorful soup.

Mexican Black Bean and Chorizo Soup is the perfect combination of smoky, savory, and spicy flavors that will fill you up and keep you warm. The richness of the chorizo blends beautifully with the creamy black beans, while the tangy lime and fresh cilantro brighten up the dish. This soup is a comforting, flavorful option for a weeknight dinner or a cozy weekend meal with friends and family.

Mexican Black Bean and Rice Stuffed Portobello Mushrooms

Mexican Black Bean and Rice Stuffed Portobello Mushrooms offer a delicious and healthy way to enjoy the flavors of Mexican cuisine in a low-carb and gluten-free form. The earthy, meaty portobello mushrooms serve as the perfect vessel for a flavorful stuffing of black beans, rice, and spices. Topped with cheese and baked to perfection, these stuffed mushrooms are a great option for a light dinner or appetizer.

Ingredients:

• 4 large portobello mushroom caps, stems removed and cleaned
• 1 cup cooked black beans (or 1 can, drained and rinsed)
• 1 cup cooked rice (white or brown)
• 1/2 cup diced tomatoes
• 1/4 cup onion, diced
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 1 tbsp olive oil
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly brush the portobello mushroom caps with olive oil and season with salt and pepper. Place them on a baking sheet, gill-side up.
2. In a skillet, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
3. Add the black beans, cooked rice, diced tomatoes, cumin, chili powder, and smoked paprika. Stir to combine and cook for 5-7 minutes until everything is heated through. Season with salt and pepper to taste.
4. Spoon the black bean and rice mixture into the mushroom caps, pressing gently to pack it in.
5. Sprinkle the shredded cheese on top of the stuffed mushrooms.
6. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
7. Remove from the oven, garnish with fresh cilantro, and serve with lime wedges on the side.

These Mexican Black Bean and Rice Stuffed Portobello Mushrooms are a healthy, flavorful, and satisfying dish that’s perfect for anyone looking to enjoy Mexican flavors in a lighter, gluten-free way. The combination of seasoned black beans, rice, and the savory mushroom caps makes for a hearty meal, while the melted cheese adds richness. These stuffed mushrooms are ideal for a weeknight dinner, a meatless meal, or as a show-stopping appetizer at your next gathering.

Note: More recipes are coming soon!