33+ Quick Spring Dinner Recipes with Beans You’ll Want to Try Today

As the days grow warmer and the flowers begin to bloom, it’s the perfect time to celebrate the season with fresh, vibrant meals that showcase the flavors of spring. What better way to do so than by incorporating beans into your dinner recipes?

Not only are beans a fantastic source of protein and fiber, but they also come in an array of varieties that add texture, color, and depth to any dish.

Whether you’re looking to create a hearty salad, a savory stew, or a light and zesty side dish, beans are incredibly versatile and can be transformed into countless spring-inspired dishes.

In this article, we’ll explore 33+ mouthwatering spring dinner recipes with beans that will leave you feeling nourished and satisfied.

Get ready to cook up some fresh, flavorful meals that capture the essence of spring!

33+ Quick Spring Dinner Recipes with Beans You’ll Want to Try Today

Beans are a springtime staple that deserve a place at your dinner table.

With their rich textures, nutritious qualities, and ability to pair beautifully with seasonal vegetables, they are the perfect foundation for creating a variety of vibrant dishes.

From bean-based soups to bean-stuffed vegetables, the possibilities are endless.

So, why not embrace the season with these 33+ spring dinner recipes that highlight the best of what beans have to offer?

Whether you’re preparing a meal for family, friends, or just yourself, these recipes are sure to add a burst of flavor and a healthy touch to your spring menu.

Mediterranean Green Bean & Feta Salad

This Mediterranean-inspired green bean salad is a light, refreshing, and nutrient-packed low-carb dish perfect for spring. Fresh green beans are paired with creamy feta, juicy cherry tomatoes, and a tangy lemon dressing for a vibrant, satisfying meal. This keto-friendly dish is as delicious as it is easy to prepare, offering a burst of flavor in every bite.

Ingredients:

• 1 lb fresh green beans, trimmed
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Blanch the green beans: Bring a pot of salted water to a boil. Add green beans and cook for 2-3 minutes until tender-crisp. Drain and immediately transfer to a bowl of ice water to preserve the vibrant color.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic powder, salt, and pepper to make the dressing.
3. Combine the green beans, cherry tomatoes, red onion, and feta cheese in a large bowl.
4. Drizzle the dressing over the salad and toss until evenly coated.
5. Serve immediately or refrigerate for up to 2 hours before serving.

This Mediterranean Green Bean & Feta Salad is a perfect choice for a low-carb spring dinner. Its light yet satisfying ingredients and tangy dressing make it a versatile meal you can enjoy on its own or as a side dish. A delicious and healthy way to embrace the fresh flavors of spring!

Spicy Black Bean Lettuce Wraps

For a bold, flavorful keto-friendly dinner, try these spicy black bean lettuce wraps. Packed with protein and spiced to perfection, this dish is ideal for anyone craving a low-carb meal that doesn’t compromise on taste. These wraps are easy to customize and assemble, Ingredients:

• 1 can (15 oz) black soybeans, drained and rinsed (low-carb alternative)
• 1/2 cup diced bell peppers
• 1/4 cup diced onion
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 8 large lettuce leaves (romaine or butter lettuce work well)
• 1/4 cup shredded cheddar cheese
• 1/4 cup sour cream (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onion and bell peppers for 2-3 minutes until softened.
2. Add the black soybeans, chili powder, smoked paprika, cumin, cayenne pepper, salt, and pepper. Stir well and cook for another 3-4 minutes until heated through.
3. Spoon the spicy bean mixture into the center of each lettuce leaf.
4. Top with shredded cheddar cheese and sour cream, if desired.
5. Serve immediately and enjoy!

These Spicy Black Bean Lettuce Wraps are a fun and flavorful way to enjoy a low-carb spring dinner. With their bold spices and fresh, crunchy lettuce, they’re a deliciously satisfying meal that’s also keto-friendly. Perfect for quick dinners or even meal prep!

Creamy White Bean Zucchini Noodles

This creamy white bean zucchini noodle dish is a low-carb twist on a comforting classic. Made with spiralized zucchini, hite beans, and a rich, garlicky cream sauce, it’s a hearty and healthy meal perfect for spring evenings. This keto-friendly recipe is packed with fiber and flavor while keeping the carb count low.

Ingredients:

• 3 medium zucchinis, spiralized
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp dried thyme
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
2. Stir in heavy cream, Parmesan cheese, dried thyme, red pepper flakes, salt, and pepper. Cook for 2-3 minutes until the sauce thickens slightly.
3. Add the cannellini beans to the skillet and stir until evenly coated in the sauce. Cook for another 2 minutes.
4. Toss in the spiralized zucchini noodles and cook for 2-3 minutes, mixing well to combine. Be careful not to overcook, as the zucchini should remain slightly firm.
5. Serve warm, garnished with additional Parmesan cheese if desired.

Creamy White Bean Zucchini Noodles are a decadent yet light low-carb dinner option for spring. This dish is a perfect balance of creamy, garlicky flavors with the freshness of zucchini noodles, making it a must-try for keto enthusiasts looking to add variety to their meal rotation.

Avocado and Bean Chicken Salad

This avocado and bean chicken salad combines tender grilled chicken, creamy avocado, and fiber-rich beans for a satisfying and refreshing low-carb dinner. Perfect for a spring evening, the combination of fresh vegetables, protein, and healthy fats creates a well-rounded meal. With the added kick from the lime dressing, it’s as flavorful as it is nutritious.

Ingredients:

• 2 chicken breasts, grilled and sliced
• 1 can (15 oz) black beans, drained and rinsed
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh lime juice
• 2 tbsp olive oil
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. Grill the chicken breasts until fully cooked, about 5-7 minutes per side. Slice thinly once cooled.
2. In a large mixing bowl, combine the black beans, avocado, cherry tomatoes, cucumber, and red onion.
3. Drizzle with lime juice and olive oil, then sprinkle with cumin, salt, and pepper.
4. Toss everything together gently to combine.
5. Serve the salad with the sliced grilled chicken on top.

This Avocado and Bean Chicken Salad is an easy and satisfying low-carb dish with fresh, vibrant ingredients. The creamy avocado adds richness while the lime dressing provides a burst of flavor, making it a perfect springtime dinner or a healthy lunch option.

Roasted Bean and Asparagus Stir-Fry

Roasted beans and asparagus come together in this quick and easy stir-fry, creating a low-carb, keto-friendly meal that’s packed with vegetables and protein. The earthy flavor of roasted beans combined with the tender crunch of asparagus makes this dish a hearty choice for a spring dinner, while the simple stir-fry technique helps preserve the fresh flavors.

Ingredients:

• 1 can (15 oz) white beans, drained and rinsed
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1 tbsp soy sauce (or coconut aminos for a gluten-free option)
• 1/4 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Spread the white beans in a single layer on a baking sheet. Drizzle with olive oil, garlic powder, smoked paprika, salt, and pepper. Roast for 15-20 minutes until slightly crispy.
3. While the beans roast, heat a skillet over medium-high heat and add the asparagus. Stir-fry for 3-4 minutes until tender yet crisp.
4. Add the roasted beans to the skillet, drizzle with soy sauce, and toss well to combine.
5. Serve immediately, garnished with additional smoked paprika or fresh herbs.

This Roasted Bean and Asparagus Stir-Fry is a wonderfully simple and healthy spring dinner. The combination of roasted beans and asparagus offers satisfying textures, while the smoky paprika and soy sauce bring bold flavors to the dish, making it a fantastic low-carb option.

Zucchini & White Bean Frittata

This zucchini and white bean frittata is a delicious low-carb dinner option that’s both easy to prepare and full of fresh spring flavors. Zucchini and white beans are mixed into a fluffy egg base, creating a savory dish that’s satisfying and healthy. Ideal for a spring brunch or a light dinner, this frittata is packed with protein and vegetables.

Ingredients:

• 2 medium zucchinis, grated
• 1 can (15 oz) cannellini beans, drained and rinsed
• 8 large eggs
• 1/2 cup shredded mozzarella cheese
• 2 tbsp olive oil
• 1/4 cup onion, diced
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet over medium heat. Add the diced onion and cook for 2-3 minutes until softened.
3. Add the grated zucchini and cook for another 4-5 minutes, until the zucchini releases its moisture and softens.
4. Stir in the cannellini beans, garlic powder, salt, and pepper.
5. In a mixing bowl, whisk together the eggs and mozzarella cheese. Pour the egg mixture into the skillet with the vegetables.
6. Cook on the stovetop for 2-3 minutes to set the edges, then transfer the skillet to the oven and bake for 15-20 minutes until the frittata is fully set and slightly golden on top.
7. Slice and serve warm.

This Zucchini & White Bean Frittata is a versatile and nutritious dish, offering a perfect balance of protein and fiber. Whether served for breakfast, lunch, or dinner, this frittata brings the freshness of spring together in a low-carb, satisfying way.

Bean & Spinach Stuffed Portobello Mushrooms

These bean and spinach stuffed Portobello mushrooms are a low-carb, keto-friendly option that makes a flavorful and satisfying meal. Packed with protein and fiber from the beans and fresh spinach, these mushrooms are easy to make and perfect for a quick spring dinner. The mushrooms serve as a hearty base, while the cheesy filling adds richness.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Brush the mushroom caps with olive oil and season with salt and pepper. Place them on a baking sheet, gill side up.
3. In a bowl, mash the kidney beans slightly, leaving some texture. Stir in the chopped spinach, ricotta cheese, Parmesan cheese, garlic powder, and red pepper flakes.
4. Stuff the mushroom caps with the bean and spinach mixture.
5. Bake for 20-25 minutes, until the mushrooms are tender and the filling is golden brown.
6. Serve warm with a side salad or keto-friendly bread.

These Bean & Spinach Stuffed Portobello Mushrooms are a perfect springtime dinner option that’s both satisfying and low-carb. The combination of hearty beans, fresh spinach, and creamy ricotta cheese creates a savory filling that pairs beautifully with the tender mushrooms, making it a flavorful choice for any meal.

Bean and Cauliflower Rice Stir-Fry

This Bean and Cauliflower Rice Stir-Fry is a quick and easy low-carb meal that’s full of flavor and texture. The cauliflower rice acts as a great substitute for traditional rice, while the beans add a punch of protein. With colorful vegetables and a light stir-fry sauce, this

Ingredients:

• 1 cup cauliflower rice
• 1 can (15 oz) garbanzo beans, drained and rinsed
• 1/2 cup bell pepper, diced
• 1/2 cup carrots, shredded
• 1/4 cup onion, diced
• 2 tbsp soy sauce (or coconut aminos)
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp ground ginger
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onions, bell peppers, and carrots, and sauté for 3-4 minutes until softened.
2. Add the cauliflower rice to the skillet and cook for another 4-5 minutes, stirring occasionally.
3. Stir in the garbanzo beans, soy sauce, garlic powder, ginger, salt, and pepper. Cook for another 3-4 minutes until heated through.
4. Serve warm with a sprinkle of fresh herbs or extra soy sauce.

This Bean and Cauliflower Rice Stir-Fry is a low-carb dish that brings together the best of spring vegetables and beans. It’s simple, nutritious, and full of flavor, making it a go-to meal for anyone following a keto or low-carb diet. Enjoy the crunchy veggies, protein-packed beans, and light cauliflower rice in every bite!

Lemon Herb Bean & Asparagus Risotto

This Lemon Herb Bean & Asparagus Risotto is a refreshing, low-carb take on a classic Italian dish. Using cauliflower rice as a base, this risotto is creamy, flavorful, and packed with protein from the beans. The bright lemon and fresh herbs balance the richness of the dish, making it perfect for a light and satisfying spring dinner.

Ingredients:

• 1 cup cauliflower rice
• 1 can (15 oz) white beans, drained and rinsed
• 1 bunch asparagus, cut into 1-inch pieces
• 1/2 cup Parmesan cheese
• 1/4 cup fresh lemon juice
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant.
2. Add the cauliflower rice and cook for 5-7 minutes, stirring occasionally, until tender.
3. In a separate pan, sauté the asparagus with a pinch of salt and pepper for 3-4 minutes until tender but still vibrant.
4. Stir the white beans into the cauliflower rice, followed by the lemon juice, Parmesan cheese, thyme, and parsley.
5. Add the sautéed asparagus to the mixture, stirring gently to combine.
6. Serve warm with extra Parmesan and fresh herbs on top.

This Lemon Herb Bean & Asparagus Risotto is a perfect example of how low-carb doesn’t mean sacrificing flavor. The creamy cauliflower rice, fresh asparagus, and lemony bean mixture make it a satisfying and healthy dish for any spring evening. It’s an easy and nutritious way to enjoy a risotto-style meal on a keto diet.

Spicy Bean & Cabbage Stir-Fry

This Spicy Bean & Cabbage Stir-Fry is a quick and fiery low-carb dish that packs a punch. The tender cabbage pairs perfectly with the protein-rich beans, while the spicy seasonings add a bold flavor profile. It’s a simple, one-pan dish that’s great for a light and satisfying dinner.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 4 cups shredded cabbage
• 1 red bell pepper, sliced
• 1/2 onion, sliced
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the onion and bell pepper and sauté for 3-4 minutes until softened.
2. Add the shredded cabbage and cook for another 5-7 minutes until it starts to wilt and soften.
3. Stir in the black beans, chili powder, cumin, cayenne pepper, salt, and pepper. Cook for another 2-3 minutes until everything is heated through and well combined.
4. Serve warm, topped with fresh cilantro if desired.

The Spicy Bean & Cabbage Stir-Fry is a quick, easy, and healthy low-carb dinner. The beans add protein and the cabbage provides a satisfying crunch, while the bold spices give it a kick. Perfect for those looking for a low-effort, flavorful meal that’s both nutritious and filling.

Cauliflower & Bean Tacos

These Cauliflower & Bean Tacos are a healthy, low-carb twist on a classic favorite. Roasted cauliflower is combined with beans and topped with fresh, zesty toppings for a delicious taco that’s light, nutritious, and bursting with flavor. Perfect for a keto-friendly,

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 8 large lettuce leaves (as taco shells)
• 1/4 cup shredded cheese (optional)
• 1/4 cup sour cream (optional)
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets with olive oil, cumin, chili powder, smoked paprika, salt, and pepper. Spread them out in a single layer on a baking sheet.
3. Roast for 20-25 minutes, flipping halfway through, until the cauliflower is tender and slightly caramelized.
4. While the cauliflower roasts, heat the pinto beans in a skillet over medium heat for 3-4 minutes until warmed through.
5. Assemble the tacos: Place the roasted cauliflower and beans in the center of each lettuce leaf. Top with shredded cheese, sour cream, and fresh cilantro.
6. Serve immediately, and enjoy!

These Cauliflower & Bean Tacos offer a flavorful, low-carb alternative to traditional tacos. The roasted cauliflower adds a hearty texture, while the beans provide protein. With fresh, zesty toppings, these tacos make a satisfying and nutritious meal for anyone following a keto or low-carb lifestyle.

Bean & Zucchini Fritters

These Bean & Zucchini Fritters are a crispy, savory treat that’s both low-carb and full of flavor. Packed with zucchini and protein-rich beans, they make a great spring dinner or snack. These fritters are gluten-free and keto-friendly, offering a deliciously crispy exterior with a soft, veggie-filled interior.

Ingredients:

• 1 medium zucchini, grated
• 1 can (15 oz) black beans, drained and rinsed
• 1 egg
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh parsley, chopped
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. Grate the zucchini and place it in a clean kitchen towel. Squeeze out excess moisture.
2. In a mixing bowl, mash the black beans lightly with a fork, leaving some texture.
3. Add the grated zucchini, egg, almond flour, Parmesan cheese, parsley, garlic powder, salt, and pepper. Stir until well combined.
4. Heat olive oil in a large skillet over medium heat. Scoop spoonfuls of the mixture and flatten them into fritters.
5. Fry each fritter for 2-3 minutes per side, or until golden brown and crispy.
6. Serve warm, with a side of sour cream or a dipping sauce of your choice.

These Bean & Zucchini Fritters are a delightful, crunchy way to enjoy beans and vegetables. They’re a great low-carb option for anyone craving a savory snack or a light dinner. The combination of zucchini and beans makes for a hearty yet healthy dish that’s perfect for a keto diet.

Keto Bean & Sausage Skillet

This Keto Bean & Sausage Skillet is a savory, one-pan dish that’s quick to prepare and loaded with protein. The richness of the sausage pairs perfectly with the beans, while the vegetables add freshness and crunch. This dish is hearty and flavorful, making it perfect for a low-carb dinner.

Ingredients:

• 4 oz keto-friendly sausage (chicken or turkey works well)
• 1 can (15 oz) navy beans, drained and rinsed
• 1 cup bell peppers, diced
• 1/2 cup onion, diced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through.
2. Add the bell peppers and onion, cooking for 3-4 minutes until softened.
3. Stir in the navy beans, smoked paprika, garlic powder, salt, and pepper. Cook for another 5 minutes until everything is heated through.
4. Serve warm, garnished with fresh herbs or a sprinkle of cheese.

This Keto Bean & Sausage Skillet is a hearty, one-pan meal that’s rich in flavor and low in carbs. With savory sausage, crunchy veggies, and protein-packed beans, it’s a satisfying dish that’s perfect for a quick and delicious dinner.

Bean and Bell Pepper Frittata

A bean and bell pepper frittata is a perfect springtime breakfast-for-dinner option that’s light, flavorful, and keto-friendly. The bell peppers add a sweet crunch, while the beans offer protein, making this frittata both satisfying and nutritious. Simple to make and full of fresh flavors, it’s a great meal to serve any time of day.

Ingredients:

• 8 large eggs
• 1 can (15 oz) kidney beans, drained and rinsed
• 1/2 cup red bell pepper, diced
• 1/4 cup onion, diced
• 1/2 cup shredded cheddar cheese
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Add the onion and bell pepper, cooking for 3-4 minutes until softened.
3. Add the kidney beans to the skillet, stirring to combine.
4. In a mixing bowl, whisk the eggs and season with salt and pepper. Pour the egg mixture over the veggies and beans in the skillet.
5. Sprinkle the shredded cheddar cheese on top, then bake for 15-20 minutes until the frittata is set and slightly golden on top.
6. Slice and serve warm.

The Bean and Bell Pepper Frittata is a quick, healthy, and delicious meal that’s great for any time of day. The combination of eggs, beans, and bell peppers makes it a filling and nutritious dish perfect for a low-carb dinner or brunch option.

Bean and Kale Soup

This Bean and Kale Soup is a warm and hearty dish that’s both low-carb and packed with nutritious ingredients. The tender beans, hearty kale, and flavorful broth make for a comforting meal that’s perfect for a cool spring evening. It’s a nourishing, one-pot wonder that’s quick to prepare and satisfying.

Ingredients:

• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth (or chicken broth)
• 2 cups kale, chopped
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until softened.
2. Add the vegetable broth, white beans, thyme, smoked paprika, salt, and pepper to the pot. Bring to a simmer.
3. Stir in the chopped kale and cook for another 5-7 minutes, or until the kale is tender.
4. Taste and adjust seasoning if needed.
5. Serve hot, garnished with fresh herbs or a sprinkle of Parmesan cheese, if desired.

This Bean and Kale Soup is a healthy and filling meal that’s perfect for spring. The combination of beans and kale makes it rich in fiber and protein, while the simple broth base allows the flavors to shine. It’s a great option for a low-carb dinner that’s both satisfying and nourishing.

Mediterranean Bean & Eggplant Bake

This Mediterranean Bean & Eggplant Bake is a low-carb, keto-friendly dinner packed with flavors from the Mediterranean. The layers of roasted eggplant, beans, and cheese create a savory and satisfying dish that’s easy to make and perfect for a springtime meal. With tomatoes, garlic, and fresh herbs, this dish is bursting with vibrant flavors.

Ingredients:

• 1 large eggplant, sliced into 1/2-inch thick rounds
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Arrange the eggplant slices on a baking sheet, brushing each side with olive oil. Roast for 15-20 minutes until tender and slightly browned.
3. In a baking dish, layer the roasted eggplant, chickpeas, cherry tomatoes, and red onion.
4. Sprinkle with oregano, garlic powder, salt, and pepper.
5. Top with crumbled feta cheese and bake for an additional 10-12 minutes until the cheese is melted and bubbly.
6. Serve warm with a side of fresh salad or steamed vegetables.

This Mediterranean Bean & Eggplant Bake is an easy-to-make and flavorful low-carb dinner. The combination of roasted eggplant, chickpeas, and feta creates a satisfying, savory dish, perfect for a spring evening. It’s a great option for anyone following a keto diet but still wanting to enjoy bold Mediterranean flavors.

Spaghetti Squash with White Beans and Pesto

This Spaghetti Squash with White Beans and Pesto is a light, low-carb dinner that combines the flavors of roasted squash with the richness of beans and pesto. The spaghetti squash acts as a healthy, low-carb pasta alternative, while the white beans add protein and fiber. This dish is perfect for a quick and satisfying spring meal.

Ingredients:

• 1 medium spaghetti squash
• 1 can (15 oz) white beans, drained and rinsed
• 1/4 cup pesto (store-bought or homemade)
• 1 tbsp olive oil
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with salt and pepper.
3. Roast the squash halves, cut side down, on a baking sheet for 30-40 minutes until tender.
4. While the squash roasts, heat the white beans in a skillet over medium heat for 3-4 minutes until warmed through.
5. Once the squash is cooked, use a fork to scrape out the flesh into spaghetti-like strands.
6. Toss the spaghetti squash with the white beans and pesto, mixing well.
7. Top with grated Parmesan and serve warm.

This Spaghetti Squash with White Beans and Pesto is a fresh, flavorful dish that’s perfect for a springtime low-carb meal. The spaghetti squash provides a light, pasta-like texture, while the pesto and white beans bring richness and protein to the dish. It’s a quick and satisfying dinner that’s perfect for anyone following a keto diet.

Bean and Zucchini Noodles with Garlic Butter

This Bean and Zucchini Noodles with Garlic Butter dish is a simple, low-carb dinner that combines fresh zucchini noodles with protein-rich beans and a rich garlic butter sauce. It’s a great way to enjoy the flavors of spring, and the zucchini noodles provide a satisfying, healthy alternative to pasta.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 can (15 oz) kidney beans, drained and rinsed
• 3 tbsp butter
• 2 garlic cloves, minced
• 1/4 tsp crushed red pepper flakes
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
2. Add the zucchini noodles to the skillet and cook for 3-4 minutes until just tender.
3. Stir in the kidney beans and cook for another 2-3 minutes until heated through.
4. Season with salt, pepper, and red pepper flakes to taste.
5. Garnish with fresh parsley and serve warm.

This Bean and Zucchini Noodles with Garlic Butter is a quick and flavorful low-carb meal that’s perfect for spring. The zucchini noodles provide a light and healthy base, while the garlic butter sauce adds richness and flavor. It’s a satisfying and nutritious dinner that’s perfect for those following a keto lifestyle.

Bean & Veggie Lettuce Wraps

These Bean & Veggie Lettuce Wraps are a fun and healthy low-carb dinner option that’s both light and filling. The combination of fresh vegetables, protein-rich beans, and a simple soy sauce dressing makes for a flavorful and satisfying meal. These wraps are perfect for a spring dinner that’s both fresh and easy to prepare.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup bell pepper, diced
• 1/2 cup cucumber, diced
• 1/4 cup shredded carrots
• 1 tbsp soy sauce (or coconut aminos)
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 1 tbsp fresh cilantro, chopped
• Large lettuce leaves (such as iceberg or butter lettuce)

Instructions:

1. In a large mixing bowl, combine the black beans, bell pepper, cucumber, and carrots.
2. In a small bowl, whisk together the soy sauce, sesame oil, and rice vinegar. Pour this dressing over the bean and veggie mixture and toss to combine.
3. Spoon the mixture into large lettuce leaves and garnish with fresh cilantro.
4. hese Bean & Veggie Lettuce Wraps are a fun, fresh, and low-carb dinner option. The crunchy veggies and beans are perfectly balanced with the savory dressing, making them a satisfying and nutritious meal. Perfect for a light, keto-friendly dinner or appetizer, they’re sure to be a hit at any spring gathering.

Creamy Bean & Spinach Casserole

This Creamy Bean & Spinach Casserole is a low-carb, keto-friendly dish that’s creamy, cheesy, and packed with nutrients. The combination of beans, spinach, and a creamy sauce makes for a comforting meal that’s perfect for a spring dinner. It’s easy to make and a great way to enjoy a filling, satisfying dish without the carbs.

Ingredients:

• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups fresh spinach
• 1/2 cup heavy cream
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 2-3 minutes until softened.
3. Stir in the spinach and cook for 3-4 minutes until wilted.
4. Add the cannellini beans and heavy cream, cooking for another 2-3 minutes until heated through.
5. Stir in the mozzarella and Parmesan cheeses, then transfer the mixture to a baking dish.
6. Bake for 15-20 minutes until the cheese is melted and golden.
7. Serve warm, garnished with fresh herbs or extra cheese.

This Creamy Bean & Spinach Casserole is a comforting and low-carb dish that’s perfect for a keto-friendly dinner. The creamy sauce, beans, and spinach create a rich and satisfying meal that’s sure to become a favorite in your meal rotation. It’s a great way to enjoy a cheesy casserole while keeping things low-carb.

Note: More recipes are coming soon