Black Bean

Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.

Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.

Add a heap of tortilla chips and this vegetarian dinner is done.

Warm tortillas, refried beans, sunny eggs, and a salsa you'll write home about.

This quick vegetarian enchiladas recipe doesn’t require individually dipping each tortilla in enchilada sauce.

It only takes a handful of ingredients to turn a can of young green jackfruit into smoky, savory meatless “carnitas” to pile onto hearty vegetarian nachos.

No tortillas here—a dough made from plantains is filled with beans for these quesadillas.

This hearty black bean soup gets lots of heat and flavor from a purée of chipotle peppers and garlic.

Our best vegan chili recipe is flavored with lots of spice and both fresh tomatoes and tomato sauce—and gets extra heft from a bit of bulgur.

Caramelizing onions with bell pepper, tomato paste, garlic, and spices sets the stage for a shortcut vegetarian chili.

This bacon, egg, and cheese burrito recipe is the secret to a breakfast burrito that will transform your weekend into something great. Preparing flour tortillas from scratch might seem difficult if you’ve never done it before, but with some practice your burritos will impress everyone who tastes them. (Fresh tortillas really, truly can’t be beat!) Bonus: The light and fluffy tortillas will fill your home with the beautiful aroma of toasted flour. 

I use these creamy black beans in my breakfast burritos, but they can be enjoyed in many other dishes too. Make extra for bean and cheese tacos, or use them as a side dish with roast chicken. These black beans can also be used in tamales, sopes, or simply spread on a tostada with salsa. The possibilities are endless.

These griddled masa disks get a little crispy on the edges but stay tender on the inside. Top them with black beans, salsa, and queso fresco or any other toppings you love.

Avocado leaves are the aroma of Oaxaca, and they are the main flavor in this indispensable staple. So many things can be created out of this little bean paste flavored with anise-y avocado tree leaves. It is the base for memelas, tlayudas, molletes, enfrijoladas, and so much more. Growing up, we stopped at the market in Tlacolula—a small village located near Oaxaca City—just to buy the paste, already made, in little plastic bags. You buy some tasajo, you grill it, you get some fresh tlayudas, some salsa, and then you spread some of this paste all over your tortilla like it is a savory cake frosting.

In this riff on huaraches, grilled cactus paddles stand in for the traditional corn masa “sandal sole” that provides the base for velvety black beans, crumbled queso fresco, and chipotle salsa.

This recipe brings together the flavors of Mexico’s Gulf Coast with the anise-like flavor of Mexican avocado leaves and the tang of sour oranges.

Cooked in dashi with soy sauce, sugar, and sesame oil, these sweet-and-savory black beans are often served as a side dish in Korean households as an accompaniment to spicy stews.

Nachos can stand an ingredient riff, but to make sure that the cheese is melted throughout and that each bite has the requisite combination of tastes and textures, follow this plan.