25+ Delicious Saturday Vegan Black Bean Recipes for a Flavorful Meals

Vegan recipes are often associated with fresh vegetables, grains, and legumes, but one ingredient that shines in plant-based cooking is the humble black bean.

Packed with protein, fiber, and essential nutrients, black beans are a versatile ingredient that can be used in a variety of ways, making them perfect for Saturday meals when you want to prepare something both hearty and nourishing.

Whether you’re a longtime vegan or just exploring plant-based eating, black beans can easily be incorporated into your weekend recipes to create satisfying dishes that are full of flavor and nutrients.

From hearty chilis to fresh salads and delicious tacos, these 25+ Saturday vegan black bean recipes offer endless options to suit every taste.

Whether you’re meal prepping, hosting a casual get-together, or just looking for something quick and easy to make, these recipes will help you transform black beans into tasty, satisfying dishes that will have everyone asking for seconds.

So, grab your apron, and let’s dive into a collection of delicious and nutritious black bean recipes to make your Saturdays even better!

25+ Delicious Saturday Vegan Black Bean Recipes for a Flavorful Meals

These 25+ Saturday vegan black bean recipes showcase the versatility of one of the healthiest and most affordable ingredients in the plant-based world.

Black beans are not only a great source of protein and fiber, but they also absorb flavors beautifully, making them the perfect base for everything from soups and stews to salads and tacos.

Whether you’re in the mood for something hearty, light, or savory, these recipes are designed to satisfy your cravings while fueling your body with nutritious, wholesome meals.

Experiment with different flavor combinations, swap in your favorite veggies, and don’t hesitate to get creative in the kitchen.

With these 25+ recipes, you’ll always have a delicious and nutritious dish to look forward to, making your Saturdays both tasty and satisfying.

Vegan Black Bean and Sweet Potato Chili

This hearty and flavorful chili combines the earthiness of black beans with the natural sweetness of roasted sweet potatoes. It’s a comforting dish, perfect for cool Saturday evenings, packed with plant-based protein and fiber to keep you satisfied.

Ingredients:

• 1 large sweet potato, peeled and diced
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 bell pepper, diced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 can (14 oz) diced tomatoes
• 2 cans (14 oz each) black beans, drained and rinsed
• 1 cup vegetable broth
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped (optional, for garnish)

Instructions:

1. Preheat oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, until tender.
2. In a large pot, heat the remaining olive oil over medium heat. Sauté the onion and garlic until softened. Add the bell pepper and cook for another 3-4 minutes.
3. Stir in the cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant.
4. Add the diced tomatoes, black beans, and vegetable broth. Simmer for 15-20 minutes, stirring occasionally.
5. Fold in the roasted sweet potatoes. Adjust salt and pepper to taste.
6. Serve warm, garnished with fresh cilantro if desired.

This chili is a complete meal on its own or pairs beautifully with cornbread or rice. The roasted sweet potatoes add a delightful balance to the spice, making it a dish that even non-vegans will crave.

Vegan Black Bean Tacos with Avocado Lime Sauce

These vibrant black bean tacos are a quick and healthy choice for a satisfying weekend meal. The creamy avocado lime sauce takes these tacos to the next level, offering a fresh and tangy contrast to the smoky beans.

Ingredients:

• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 1 teaspoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 avocado
• 2 tablespoons lime juice
• 2 tablespoons water
• 1/4 cup fresh cilantro
• 6 small corn tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup sliced red onion

Instructions:

1. In a skillet, heat olive oil over medium heat. Add black beans, cumin, smoked paprika, and chili powder. Cook for 5-7 minutes, stirring occasionally. Season with salt and pepper.
2. To make the avocado lime sauce, blend avocado, lime juice, water, and cilantro in a food processor until smooth. Adjust consistency with more water if needed.
3. Warm the tortillas in a skillet or microwave.
4. Assemble the tacos by layering shredded lettuce, seasoned black beans, diced tomatoes, and red onions. Drizzle with avocado lime sauce.
5. Serve immediately and enjoy!

These tacos are incredibly versatile and can be customized with your favorite toppings like jalapeños, salsa, or vegan cheese. The bright and creamy sauce ties everything together, making these tacos irresistible.

Vegan Black Bean Burgers

These black bean burgers are a wholesome alternative to traditional patties, with a delightful texture and rich flavor. They’re perfect for a relaxed Saturday cookout or a cozy family dinner.

Ingredients:

• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 1/2 cup breadcrumbs (use gluten-free if needed)
• 1/4 cup finely chopped onion
• 2 garlic cloves, minced
• 2 tablespoons ground flaxseed + 5 tablespoons water (flax egg)
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• 4 burger buns
• Toppings: lettuce, tomato slices, avocado, ketchup, mustard, or vegan mayo

Instructions:

1. Prepare the flax egg by mixing ground flaxseed with water in a small bowl. Let sit for 5 minutes to thicken.
2. In a large bowl, mash the black beans with a fork or potato masher until mostly smooth, leaving some texture.
3. Mix in the breadcrumbs, onion, garlic, cumin, smoked paprika, salt, pepper, and flax egg. Combine well.
4. Form the mixture into 4 patties.
5. Heat olive oil in a skillet over medium heat. Cook the patties for 4-5 minutes on each side, until golden and crisp.
6. Toast the burger buns and assemble with desired toppings and black bean patties.
7. Serve warm with a side of fries or salad.

These burgers are rich, savory, and satisfying. They hold together well and deliver a fantastic flavor profile, making them a crowd-pleaser for vegans and non-vegans alike.

Vegan Black Bean and Quinoa Salad

A refreshing and protein-packed salad, this vegan black bean and quinoa dish is ideal for a light, yet filling, Saturday meal. The combination of quinoa and black beans provides a wholesome base, while fresh vegetables add crunch and color, making this salad a nutrient-rich delight.

Ingredients:

• 1 cup quinoa, rinsed
• 1 can (14 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1/2 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Cook the quinoa according to package instructions, then allow it to cool.
2. In a large bowl, combine the cooked quinoa, black beans, bell pepper, cucumber, red onion, and cilantro.
3. In a small bowl, whisk together olive oil, lime juice, cumin, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Serve immediately or refrigerate for an hour to allow the flavors to meld.

This vibrant salad is an excellent choice for meal prep or a quick Saturday lunch. The lime dressing adds a zesty touch, while the quinoa and black beans make it a hearty, satisfying dish that’s perfect for warm weather or as a light side to a larger meal.

Vegan Black Bean and Corn Enchiladas

These savory enchiladas are a perfect Saturday dinner, featuring a delicious filling of black beans, corn, and spices. Wrapped in soft tortillas and topped with enchilada sauce, they’re an easy, satisfying meal that’s sure to impress.

Ingredients:

• 1 can (14 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup chopped onion
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 cup vegan cheese (optional)
• 8 corn tortillas
• 2 cups enchilada sauce (store-bought or homemade)
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, sauté the onion in a little olive oil over medium heat until softened. Add the black beans, corn, cumin, and chili powder. Cook for 5-7 minutes, stirring occasionally.
3. In a baking dish, spread a thin layer of enchilada sauce on the bottom.
4. Spoon the black bean and corn mixture into each tortilla, then roll them up and place them seam-side down in the baking dish.
5. Pour the remaining enchilada sauce over the top and sprinkle with vegan cheese, if using.
6. Bake for 20 minutes, or until the sauce is bubbly and the tortillas are slightly crisped.
7. Garnish with fresh cilantro before serving.

These enchiladas offer a great balance of flavors and textures with the savory black beans, sweet corn, and spicy enchilada sauce. They’re a great way to enjoy a cozy, filling meal without any animal products.

Vegan Black Bean and Spinach Stuffed Sweet Potatoes

These stuffed sweet potatoes are not only visually appealing but also packed with nutrients. The earthy flavors of the black beans and spinach perfectly complement the natural sweetness of the roasted sweet potatoes. This dish is perfect for a Saturday dinner or a hearty lunch.

Ingredients:

• 4 medium sweet potatoes
• 1 can (14 oz) black beans, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1/4 cup tahini (for drizzling, optional)
• 1 tablespoon lemon juice

Instructions:

1. Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork and roast them on a baking sheet for 40-45 minutes, or until tender.
2. While the sweet potatoes are roasting, heat olive oil in a skillet over medium heat. Sauté the spinach until wilted. Add the black beans, cumin, salt, and pepper, and cook for an additional 5 minutes until heated through.
3. Once the sweet potatoes are done, cut a slit in the middle and gently fluff the insides with a fork.
4. Spoon the black bean and spinach mixture into each sweet potato.
5. Drizzle with tahini and lemon juice for added flavor.
6. Serve warm, topped with additional seasoning or fresh herbs if desired.

This dish offers a perfect combination of flavors and is an excellent way to showcase sweet potatoes. The black beans and spinach provide a hearty, nutritious filling that complements the natural sweetness of the roasted potatoes.

Vegan Black Bean and Tomato Pasta

A comforting, plant-based pasta dish, this recipe combines the rich flavor of black beans with the bright taste of tomatoes. The sauce is simple yet flavorful, making it an ideal option for a quick Saturday meal when you want something satisfying but easy to prepare.

Ingredients:

• 8 oz pasta (any shape you prefer)
• 1 can (14 oz) black beans, drained and rinsed
• 2 cups cherry tomatoes, halved
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. Add the cherry tomatoes, black beans, oregano, red pepper flakes, salt, and pepper. Cook for 5-7 minutes until the tomatoes start to break down and release their juices.
4. Add the cooked pasta to the skillet, tossing to combine with the sauce. Cook for another 2-3 minutes until the pasta is coated and heated through.
5. Serve warm, garnished with fresh basil if desired.

This dish is a deliciously simple way to enjoy pasta with the added nutritional benefits of black beans. The tomatoes provide a burst of freshness, while the black beans add depth and protein, making it a satisfying meal.

Vegan Black Bean and Butternut Squash Stew

This hearty stew is a cozy, nutrient-packed dish that combines the sweetness of roasted butternut squash with the richness of black beans. The stew is full of comforting spices and can be served on its own or with a side of crusty bread for a filling Saturday meal.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon smoked paprika
• 1 can (14 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper, and spread it on a baking sheet. Roast for 25-30 minutes, until tender.
2. In a large pot, sauté the onion and garlic over medium heat until softened. Add the cumin, turmeric, and smoked paprika, and cook for 1 minute, stirring constantly.
3. Stir in the black beans, diced tomatoes, vegetable broth, and roasted butternut squash. Bring the stew to a simmer and cook for 20 minutes.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro.

This stew is comforting and full of flavor, offering a nice balance of sweetness from the squash and depth from the black beans. The combination of spices adds warmth, making it a perfect dish for chilly Saturdays.

Vegan Black Bean and Avocado Wraps

These refreshing and filling wraps are perfect for a light Saturday lunch or dinner. The creamy avocado and tangy lime juice pair perfectly with the black beans, making this dish both delicious and easy to prepare.

Ingredients:

• 1 can (14 oz) black beans, drained and rinsed
• 1 ripe avocado, sliced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1 tablespoon lime juice
• 4 large whole wheat tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup red onion, thinly sliced
• Fresh cilantro (optional)

Instructions:

1. Heat the olive oil in a pan over medium heat. Add the black beans, chili powder, garlic powder, and lime juice. Stir to coat the beans and heat through for 5-7 minutes.
2. Warm the tortillas in a dry skillet or microwave.
3. To assemble the wraps, layer the shredded lettuce, black beans, avocado slices, diced tomatoes, and red onion on each tortilla.
4. Roll up the tortillas tightly, folding in the sides as you go.
5. Serve immediately with fresh cilantro, if desired.

These wraps are light, fresh, and packed with flavor. The creamy avocado balances out the spiciness of the black beans, making each bite both satisfying and refreshing. You can also add a drizzle of hot sauce for an extra kick.

Vegan Black Bean and Mushroom Stir-Fry

This stir-fry is a quick and flavorful meal that combines the umami richness of mushrooms with the hearty texture of black beans. It’s perfect for when you’re craving something savory, packed with veggies, and full of protein.

Ingredients:

• 1 cup cooked black beans (or 1 can, drained and rinsed)
• 2 tablespoons sesame oil
• 1 onion, thinly sliced
• 2 cups mushrooms, sliced (button, cremini, or shiitake)
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1/2 cup water
• 2 green onions, chopped (for garnish)

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add the onion and mushrooms, and cook for about 7-10 minutes, until the mushrooms are softened and browned.
2. Add the garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
3. Stir in the black beans, soy sauce, rice vinegar, maple syrup, and water. Cook for 5-7 minutes, allowing the flavors to combine and the sauce to reduce slightly.
4. Serve the stir-fry warm, garnished with green onions.

This stir-fry is a quick and savory dish that’s both satisfying and packed with flavor. The mushrooms give it a meaty texture, while the black beans provide protein, making it a great plant-based alternative for any stir-fry lover.

Vegan Black Bean and Zucchini Fritters

These crispy and savory fritters are a fun way to enjoy black beans and zucchini. With a light, crispy exterior and a soft, flavorful interior, they make a great appetizer or main dish. Serve them with a side of avocado or a tangy dipping sauce for added flavor.

Ingredients:

• 1 can (14 oz) black beans, drained and rinsed
• 1 medium zucchini, grated
• 1/4 cup breadcrumbs
• 1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon olive oil (for frying)

Instructions:

1. Prepare the flax egg by mixing the ground flaxseed and water in a small bowl, letting it sit for 5 minutes to thicken.
2. In a large bowl, mash the black beans with a fork or potato masher. Add the grated zucchini, breadcrumbs, flax egg, garlic powder, onion powder, salt, and pepper. Stir until well combined.
3. Heat the olive oil in a large skillet over medium heat.
4. Form the mixture into small patties, then fry them in the skillet for 3-4 minutes on each side, until golden and crispy.
5. Serve hot with a side of avocado, salsa, or a tangy dipping sauce.

These fritters are a delicious and fun way to enjoy black beans and zucchini. They’re crispy on the outside and packed with flavor on the inside, making them an ideal dish for a light meal or a tasty snack.

Vegan Black Bean and Sweet Potato Tacos

These tacos are a flavorful and vibrant combination of roasted sweet potatoes and hearty black beans, topped with fresh veggies and a zingy lime dressing. They make for a satisfying and nutritious Saturday meal, full of plant-based protein and fiber.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 can (14 oz) black beans, drained and rinsed
• 1/4 cup fresh cilantro, chopped
• 8 small corn tortillas
• 1 cup red cabbage, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1 avocado, sliced
• Juice of 1 lime
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, cumin, paprika, chili powder, salt, and pepper. Spread the potatoes evenly on a baking sheet and roast for 25-30 minutes, until tender and slightly crispy.
2. In a small pan, warm the black beans over medium heat for 5-7 minutes. Season with a pinch of salt and pepper.
3. In a separate bowl, combine the red cabbage, red onion, lime juice, and olive oil. Toss to coat.
4. To assemble the tacos, warm the corn tortillas and fill them with roasted sweet potatoes, black beans, avocado slices, and the cabbage slaw.
5. Garnish with fresh cilantro and serve with extra lime wedges.

These tacos are a perfect balance of savory, sweet, and spicy flavors. The roasted sweet potatoes add a rich sweetness, while the black beans provide protein and fiber. The crunchy slaw adds freshness, making these tacos a well-rounded and satisfying meal.

Vegan Black Bean and Corn Salad

This refreshing and protein-packed salad is quick to make and perfect for a Saturday lunch or as a side dish. The combination of black beans and corn, paired with zesty lime and fresh veggies, creates a vibrant, satisfying meal that’s both healthy and flavorful.

Ingredients:

• 1 can (14 oz) black beans, drained and rinsed
• 1 can (14 oz) corn kernels, drained
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the black beans, corn, red bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Serve chilled or at room temperature.

This black bean and corn salad is light yet filling, with a balance of sweet, tangy, and savory flavors. The lime dressing brightens the dish, while the beans and corn provide satisfying texture and nutrients. It’s an excellent option for meal prep or a casual weekend meal.

Vegan Black Bean and Cauliflower Rice Stir-Fry

This stir-fry is a delicious and healthy alternative to traditional fried rice, using cauliflower rice as a base. The black beans bring protein and fiber, while the cauliflower rice keeps the dish light yet filling. It’s a perfect weeknight or weekend dish when you’re craving something savory and nutritious.

Ingredients:

• 1 medium cauliflower, grated into rice-sized pieces
• 1 can (14 oz) black beans, drained and rinsed
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 cup frozen peas and carrots
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1/2 teaspoon ground ginger
• Salt and pepper to taste
• 2 green onions, chopped (for garnish)

Instructions:

1. In a large skillet or wok, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until softened.
2. Add the grated cauliflower to the skillet and cook for about 5-7 minutes, stirring occasionally, until the cauliflower is tender.
3. Stir in the black beans, peas and carrots, soy sauce, sesame oil, and ground ginger. Continue to cook for another 5 minutes, until everything is heated through and well combined.
4. Season with salt and pepper to taste, and garnish with green onions.

This stir-fry is a light, low-carb alternative to traditional fried rice, offering a healthy dose of veggies, protein, and fiber. The sesame oil and soy sauce give the dish a savory depth, while the cauliflower rice serves as the perfect base for all the flavors to come together.

Vegan Black Bean Chili

A hearty and flavorful chili that’s both filling and packed with plant-based protein. This vegan black bean chili is a perfect dish for any day of the week, but especially on a Saturday when you want something comforting and satisfying. The rich combination of black beans, tomatoes, and spices makes it a perfect dish for chilly weather.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 bell pepper, chopped
• 2 cans (14 oz each) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional for heat)
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and bell pepper, and sauté until softened, about 5 minutes.
2. Stir in the black beans, diced tomatoes, chili powder, cumin, smoked paprika, and cayenne pepper (if using).
3. Add the vegetable broth, bring to a simmer, and cook for 20-30 minutes, stirring occasionally.
4. Season with salt and pepper to taste.
5. Serve the chili hot, garnished with fresh cilantro.

This black bean chili is rich and satisfying, with the perfect amount of heat from the spices. The black beans add protein, while the tomatoes and spices create a deep, comforting flavor. It’s a great dish to make ahead and enjoy for several days.

Note: More recipes​ are coming soon!