Tortillas aren't the only depository for beans, corn and tomatoes. With a Mexican Chopped Salad, let romaine lettuce do the job. Feta cheese supplies a dose of calcium and major flavor.
An easy Black Bean and Vegetable Burritos recipe
Vegetarian Black Bean Chili Recipe. Because I'm busy, I like dinnertime to be organized. My secret is keeping the pantry well stocked with basics like olive oil, kosher salt, and a variety of pastas and...
Author: Robyn Fuoco
Serve this with white rice for a dinnertime side dish or alongside ham and eggs for a satisfying breakfast.
No cookout in the South is complete without baked beans. This is a simple recipe that combines sweet and smoky ingredients for a thick, rich, and perfect side dish.
Author: Frank Thomas
This cauliflower "steak" is so impressive, your meal will demand a steak knife! Prep work is simplified for this sheet-pan dinner with an herbed garlic oil that's used two ways: first it's mixed with panko...
Author: Katherine Sacks
A Beef and Bean Chili recipe, a fine version of a hearty classic.
Serve this dish as a side at a pot-luck gathering or for a quick-and-easy one-pot dinner.
A little grated Parmesan sprinkled on top is a nice addition.
Author: Jean Jamieson
Leftover rice and canned black beans makes this recipe quick and easy to throw together at the start the day.
Author: Darshana Thacker
Serve as a side dish with enchiladas. Mexican Black Beans can be topped with grated Monterey Jack cheese, then covered to melt.
An easy Sausage and White Bean Cassoulet that can be prepared in 45 minutes or less.
This cassoulet is filled to the brim with white beans, lamb, garlic sausage, and smoked sausage (and breadcrumbs), but you can make yours with pork or ham, goat, or duck. Whatever you use, keep the proportions...
Author: Andrew Schloss
If you're looking for a near-instant potluck contribution, you just struck pay dirt. It would be tough to make this recipe any simpler-unless you left out the beans. A little chopping, some liquid measure,...
Author: Pableaux Johnson
The key to crispy nachos is to limit the number of ingredients that go into the oven with the chips. These start with three essential ingredients: a dollop of homemade pinto bean dip, sliced jalapeños,...
Author: Rhoda Boone
Requiring labor-intensive veal stock and a tableside flambé, this restaurant dish is usually impractical for the home cook. But we found a shortcut you'll love.
Author: Paul Grimes
Bone-in lamb shoulder chops turn meltingly tender and enrich a broth packed with garlic and rosemary in this Instant Pot dinner.
Author: Anna Stockwell
Of all the easy additions to stir-fries, fermented black beans are among the best. They give a special flavor and look, and the technique is effortless. Furthermore, a year's supply of black beans will...
Author: Mark Bittman
For those of you who may not know, the tortilla chips form a crispy crust on the bottom of the casserole. An easy Mexican Casserole recipe.
Serve this lightly spiced bean dip with tortilla chips, spread it on tacos or quesadillas, or use it as a great base for building a batch of Ultimate Nachos.
Author: Rhoda Boone
This Mexican-inspired meal offers all the goodness of cheesy chicken enchiladas with half the effort.
Author: Anna Stockwell
Whether you call this dish a chili or hearty chicken and bean stew, it's definitely a winner. The first time I made it for my kids, they asked me so many times what it was called, but by the end of the...
Author: Lisa Leake
An easy Black Bean Soup recipe.
Author: Victoria Granof
Author: Lori De Mori
Canned beans get an upgrade thanks to garlic and spices.
Author: Bon Appétit Test Kitchen
Frozen fava beans make easy work of this fragrant rice dish, but if you have access to fresh favas, it makes for a delicious springtime stunner.
Author: Najmieh Batmanglij
Author: Melissa Hamilton
Author: Douglas Rodriguez
Author: David Burke
Beans and greens are great on almost every carb: in tortillas as tacos, over rice, on flatbread. They're also good without any carb at all, served in a bowl as a side. But whenever skillet-fried toast...
Author: David Tamarkin