Black Bean

This dish is so tasty and satisfying that you’ll be happy to eat it for days (and so healthful and nutritious that you should eat it for days).

Leftover rice and canned beans makes this recipe quick and easy to throw together at the start of any day.

You'll save at least an hour or two of cooking time when you make beans in an electric pressure cooker.

This simple, large batch of seasoned black beans can be frozen, refrigerated, and repurposed in endless ways for easy, family-friendly meals.

Clean out your pantry with this customizable one-pan dinner, seasoned with whatever spices you happen to have on hand.

Pile roasted sweet potatoes, sautéed kale, black beans, and a sunny-side egg over grains for a healthful, filling grain bowl that'll power you through the day.

These soft and spicy beans are a lot like the best possible version of a vegetarian chili, with earthy black beans standing in for the usual pinto or kidney beans.

With the help of a few pantry staples, you can get all the flavors of slow-simmered chili in just 30 minutes.

Filled with black beans, avocado, and raw corn marinated in bright lime juice along with jalapeño, cilantro, and toasted nuts and seeds, these hearty tacos make an easy-to-cook, easy-to-eat weeknight dinner.

A marinade of lime and tequila takes this Mexican-inspired salad to the next level.

Memelas are ubiquitous in Oaxaca, where they’re made with fresh masa dough. Since finding similar masa in the U.S. is hit or miss, we call for fresh corn tortillas, which technically makes this a tostada, hence the cheeky recipe name.

This Mexican-inspired meal offers all the goodness of cheesy chicken enchiladas with half the effort.

Recipe courtesy of Bon Appétit Executive Chef Mary Nolan

Easier than burrito bowls—and even more delicious.

Fermented black soy beans—a Chinese cousin to miso paste—are the key to this flavorful weeknight stir-fry.

When I was pregnant with my son, all I wanted in life was Mexican food. This was a dish I came up with to satisfy some of those cravings in a mindful way, rather than constantly caving to my ultimate weakness: chips and salsa (which I would happily have eaten for breakfast, lunch, and dinner).

This robust dinner (or lunch!) salad is a little Southern, a little Southwestern and a lot delicious. Save time by using leftover cooked chicken from another meal or store-bought rotisserie chicken.

Smoked paprika gives an almost bacon-like flavor to meatless meals like this vegan chili.

This chili pleases all palates in my house—it's not too spicy or too mild, but it's loaded with flavor. I love the combination of black beans and chickpeas, but you can use any type of legumes you like. What really makes the chili, in my opinion, are the toppings! Some sharp cheddar, a dollop of cumin-cilantro sour cream, and diced red onions are a must. Sometimes I even add some crushed tortilla chips.

This hearty burrito comes together in just 22 minutes, but it's still full of flavor.

Smoky ancho chiles add heft to the beef meatballs in this recipe, which are topped with addictively crispy crumbled chorizo just before serving.

Created by Pamela Reed of Brooklyn Farm Girl.

This black bean spread gets a hint of unexpected sweetness from the ground fennel seeds. Traditional Mexican dishes often use dried avocado leaf, which has a similar flavor. Try the spread as a base for tostadas or nachos, or serve with chips for dipping.

Stash veggie-filled foil packets in the freezer for a weekday breakfast option that cooks in the oven while you go about your morning routine.