Mmm, imagine transforming humble canned black beans into 20 delicious, hearty meals in no time! Perfect for busy weeknights or cozy comfort food cravings, these recipes prove pantry staples can be stars. From zesty soups to satisfying bowls, get ready to fall in love with beans all over again. Let’s dive in and discover your new favorite dish!
Easy Black Bean Soup with Canned Beans
Just when you thought your pantry was a black hole of forgotten cans, this soup swoops in to save dinner! It’s the ultimate cozy, no-fuss meal that transforms humble canned beans into a velvety, flavor-packed hug in a bowl—perfect for when you’re too busy (or lazy) to soak beans from scratch. Seriously, it’s so easy, you’ll wonder why you ever ordered takeout.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– Olive oil – 1 tbsp
– Onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Canned black beans – 2 (15 oz) cans, drained and rinsed
– Vegetable broth – 3 cups
– Cumin – 1 tsp
– Smoked paprika – ½ tsp
– Salt – ½ tsp
– Lime – 1, juiced
– Cilantro – ¼ cup, chopped (optional for garnish)
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add 1 diced onion and cook, stirring occasionally, until translucent and soft, about 5 minutes.
3. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant—don’t let it burn!
4. Pour in 2 cans of drained and rinsed black beans, 3 cups vegetable broth, 1 tsp cumin, ½ tsp smoked paprika, and ½ tsp salt.
5. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 15 minutes to let the flavors meld.
6. Carefully transfer half the soup to a blender and blend until smooth, or use an immersion blender directly in the pot for a chunkier texture (tip: leave some beans whole for a rustic feel).
7. Return the blended soup to the pot if removed, stir in the juice of 1 lime, and heat for 2 more minutes.
8. Ladle the soup into bowls and garnish with ¼ cup chopped cilantro if desired (tip: a dollop of sour cream or avocado slices adds creaminess).
9. Serve immediately while hot (tip: store leftovers in an airtight container in the fridge for up to 3 days—it tastes even better the next day!).
The soup boasts a velvety, slightly chunky texture with a smoky, tangy kick from the lime and spices. Try topping it with crushed tortilla chips for a crunchy contrast or pairing it with a simple quesadilla for a hearty meal that’ll have everyone asking for seconds.
Quick Canned Black Bean Tacos
Dreading another boring dinner? Ditch the takeout menus and dive into these Quick Canned Black Bean Tacos—your pantry’s superhero meal that’s faster than deciding what to watch on TV. It’s the ultimate ‘I forgot to plan’ lifesaver, packed with flavor that’ll make you forget it all came from a can.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– Canned black beans – 2 (15-ounce) cans
– Taco seasoning – 1 packet (1.25 ounces)
– Olive oil – 1 tbsp
– Small corn tortillas – 8
– Shredded cheese – 1 cup
– Salsa – ½ cup
– Lime – 1
Instructions
1. Drain and rinse the canned black beans thoroughly in a colander under cold running water for 30 seconds to remove excess sodium and starch.
2. Heat olive oil in a large skillet over medium-high heat (about 350°F) until it shimmers, about 1 minute.
3. Add the rinsed black beans to the skillet and cook for 2 minutes, stirring occasionally, until they start to sizzle.
4. Sprinkle the taco seasoning evenly over the beans and stir continuously for 1 minute to coat them completely and toast the spices.
5. Reduce heat to medium-low, add ¼ cup of water to the skillet, and simmer the beans for 5 minutes, stirring every minute, until the liquid thickens into a saucy consistency.
6. While the beans simmer, warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted, stacking them in a clean kitchen towel to keep warm.
7. Assemble each taco by spooning ¼ cup of the seasoned black beans onto a warm tortilla, topping with 2 tablespoons of shredded cheese so it melts slightly from the heat.
8. Finish each taco with a drizzle of salsa and a squeeze of fresh lime juice from the lime, cut into wedges.
9. Serve immediately while warm.
Here’s the magic: these tacos boast a creamy, hearty texture from the simmered beans, balanced by the zesty kick of lime and salsa. For a fun twist, try stacking them with extra toppings like avocado or a dollop of sour cream for a customizable fiesta that’s as easy as it is delicious.
Spicy Black Bean Dip Using Canned Beans
A spicy, zesty dip that’s ready to rescue your snack game in minutes—no soaking, no fuss, just pure flavor-packed fun. This Spicy Black Bean Dip is the ultimate crowd-pleaser, blending creamy beans with a kick that’ll have everyone reaching for more chips. Perfect for last-minute gatherings or a solo Netflix binge, it’s the dip that never disappoints.
Serving: 6 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– Canned black beans – 2 (15-ounce) cans
– Olive oil – 2 tbsp
– Garlic – 3 cloves
– Lime juice – ¼ cup
– Ground cumin – 1 tsp
– Chili powder – 1 tsp
– Salt – ½ tsp
– Cayenne pepper – ¼ tsp
– Cilantro – ¼ cup
Instructions
1. Drain and rinse 2 cans of black beans thoroughly under cold water to remove excess sodium.
2. Heat 2 tbsp of olive oil in a skillet over medium heat until shimmering, about 1 minute.
3. Mince 3 cloves of garlic and add to the skillet, sautéing for 2 minutes until fragrant but not browned.
4. Tip: Toasting the garlic lightly enhances its flavor without bitterness—keep an eye on it!
5. Add the rinsed black beans to the skillet, stirring to coat with oil and garlic for 1 minute.
6. Pour in ¼ cup of lime juice, 1 tsp ground cumin, 1 tsp chili powder, ½ tsp salt, and ¼ tsp cayenne pepper.
7. Cook the mixture over medium heat for 5 minutes, stirring occasionally until heated through.
8. Transfer the bean mixture to a food processor or blender, scraping the skillet clean.
9. Pulse the mixture for 30 seconds, then blend on high for 1–2 minutes until smooth and creamy.
10. Tip: For a chunkier texture, pulse briefly; for ultra-smooth dip, blend longer—adjust to your preference!
11. Chop ¼ cup of fresh cilantro finely and fold it into the blended dip until evenly distributed.
12. Taste the dip and adjust seasoning if needed, but avoid adding more salt until after blending.
13. Tip: Let the dip rest for 5 minutes before serving to allow flavors to meld together beautifully.
14. Serve immediately or refrigerate in an airtight container for up to 3 days.
Mouthwateringly creamy with a bold, smoky kick from the spices, this dip boasts a velvety texture that clings perfectly to chips or veggies. Try it slathered on tacos or as a zesty spread for sandwiches—it’s versatile enough to steal the spotlight at any meal!
Canned Black Bean and Corn Salad
A ridiculously easy, pantry-powered salad that’s about to become your go-to for everything from taco night to last-minute potlucks—no chopping marathon required, because we’re keeping it gloriously simple. Seriously, if you can open a can and stir, you’ve basically mastered this vibrant, flavor-packed dish. Let’s make magic happen with minimal effort and maximum deliciousness.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– Canned black beans – 1 (15 oz) can
– Canned corn – 1 (15 oz) can
– Red onion – ¼ cup, finely diced
– Lime – 1, juiced
– Olive oil – 2 tbsp
– Cilantro – ¼ cup, chopped
– Salt – ½ tsp
– Ground cumin – ½ tsp
Instructions
1. Drain and rinse the canned black beans and canned corn in a colander under cold running water for 30 seconds to remove excess sodium and starch—this keeps the salad fresh and not mushy.
2. Transfer the drained beans and corn to a large mixing bowl.
3. Add the finely diced red onion, chopped cilantro, lime juice, olive oil, salt, and ground cumin to the bowl.
4. Gently toss all ingredients together with a large spoon or spatula for about 1 minute until everything is evenly coated and combined; avoid over-mixing to prevent the beans from breaking apart.
5. Taste the salad and adjust seasoning if needed, but resist the urge to add more salt immediately—let it sit for a few minutes first as the flavors meld.
6. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to fully develop and the salad to chill.
7. Remove from the refrigerator, give it one final gentle stir, and serve immediately.
Kick back and enjoy this zesty, crunchy salad that’s bursting with bright lime and earthy cumin—it’s perfectly hearty yet refreshing, with a texture that’s satisfyingly chunky. Serve it piled high on tortilla chips for a quick snack, or spoon it over grilled chicken for a fuss-free dinner that’s sure to impress even the pickiest eaters.
Black Bean Burgers Made with Canned Beans
Let’s be real—sometimes you crave a burger but want to skip the meaty drama. Enter these black bean burgers: they’re hearty, hassle-free, and packed with flavor, all without a single cow involved. Perfect for a quick weeknight win or a last-minute BBQ hero.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Canned black beans – 2 (15-ounce) cans
– Breadcrumbs – 1 cup
– Egg – 1 large
– Garlic powder – 1 tsp
– Onion powder – 1 tsp
– Ground cumin – 1 tsp
– Salt – ½ tsp
– Olive oil – 2 tbsp
Instructions
1. Drain and rinse the canned black beans thoroughly in a colander to remove excess sodium and prevent mushiness.
2. In a large bowl, mash the beans with a fork or potato masher until mostly smooth but with some chunks for texture.
3. Add the breadcrumbs, egg, garlic powder, onion powder, ground cumin, and salt to the bowl.
4. Mix everything together with your hands until fully combined—this helps bind the patties better than a spoon.
5. Divide the mixture into 4 equal portions and shape each into a ½-inch-thick patty, pressing firmly to hold its shape.
6. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
7. Carefully place the patties in the skillet and cook for 5–6 minutes per side, until golden brown and crispy on the edges.
8. Flip the patties once using a spatula—avoid moving them too early to prevent breaking.
9. Remove the patties from the skillet and let them rest on a plate for 2 minutes to firm up before serving.
10. Serve immediately on buns with your favorite toppings.
Mouthwatering and satisfying, these burgers boast a firm, crispy exterior with a tender, flavorful interior that holds up beautifully. Try them topped with avocado and spicy mayo for a creamy kick, or crumble one over a salad for a protein-packed twist—no boring leftovers here!
Healthy Canned Black Bean Burrito Bowls
Tired of spending your entire paycheck on fancy takeout burrito bowls? Today, we’re making magic happen with pantry staples and zero culinary stress. This Healthy Canned Black Bean Burrito Bowl is your ticket to a delicious, satisfying meal faster than you can say “guacamole extra, please.”
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– Canned black beans – 1 (15 oz) can
– Olive oil – 1 tbsp
– Garlic powder – ½ tsp
– Ground cumin – ½ tsp
– Salt – ¼ tsp
– Cooked brown rice – 2 cups
– Lime – 1
– Avocado – 1
– Fresh cilantro – ¼ cup
– Hot sauce – to serve
Instructions
1. Rinse and drain the canned black beans thoroughly in a colander.
2. Heat the olive oil in a medium skillet over medium-high heat for 1 minute.
3. Add the rinsed black beans to the hot skillet.
4. Sprinkle the garlic powder, ground cumin, and salt evenly over the beans.
5. Cook the beans, stirring frequently, for 5-7 minutes until they are heated through and slightly crispy on the edges. Tip: Don’t stir constantly—let them sit for a minute to get that nice texture.
6. While the beans cook, divide the cooked brown rice evenly between two serving bowls.
7. Cut the lime in half and squeeze the juice from one half over the rice in each bowl.
8. Halve the avocado, remove the pit, and slice the flesh.
9. Arrange the seasoned black beans over the rice in the bowls.
10. Top the bowls with the sliced avocado.
11. Roughly chop the fresh cilantro and sprinkle it over the bowls. Tip: If cilantro isn’t your thing, a little chopped green onion works great too.
12. Serve immediately with hot sauce on the side. Tip: For a creamier element without extra work, stir a spoonful of plain Greek yogurt into your bowl.
Mouthwatering textures come together with the creamy avocado, fluffy rice, and those perfectly seasoned, slightly crispy beans. The bright lime and fresh cilantro cut through the richness beautifully. Get creative by piling on extra toppings like pickled red onions or charred corn for a fiesta in a bowl.
Creamy Black Bean Hummus from Canned Beans
Miraculously, we’re transforming a humble can of beans into a creamy, dreamy dip that’ll make your store-bought hummus blush with envy. Forget soaking chickpeas for hours—this black bean beauty comes together faster than you can say ‘snack time’ and packs a protein punch that’ll keep you fueled through holiday chaos (or just a serious Netflix binge).
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– Canned black beans – 1 (15-oz) can
– Tahini – ¼ cup
– Lemon juice – 3 tbsp
– Garlic – 2 cloves
– Ground cumin – 1 tsp
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Water – 2–3 tbsp
Instructions
1. Drain and rinse the canned black beans thoroughly in a colander under cold running water for 30 seconds to remove excess sodium and that ‘canned’ taste.
2. Peel 2 cloves of garlic and add them to a food processor or high-speed blender.
3. Add the rinsed black beans, ¼ cup tahini, 3 tbsp lemon juice, 1 tsp ground cumin, ½ tsp salt, and 2 tbsp olive oil to the processor.
4. Secure the lid tightly and pulse the mixture 5–6 times until roughly combined, then process on high speed for 60 seconds, scraping down the sides with a spatula halfway through to ensure even blending.
5. Check the consistency: if the hummus is too thick, add 1 tbsp of water and process for another 15 seconds. Repeat with up to 2 more tbsp of water until it reaches a smooth, spreadable texture—this tip prevents a gloppy dip!
6. Taste the hummus and adjust seasoning if needed, but avoid over-salting since the beans already have some saltiness.
7. Transfer the hummus to a serving bowl, drizzle with an extra swirl of olive oil if desired, and let it rest at room temperature for 5 minutes to allow the flavors to meld together beautifully.
8. Serve immediately with veggies, pita chips, or as a sandwich spread. For a pro tip, garnish with a sprinkle of smoked paprika or chopped cilantro to add visual pop and depth.
Boldly creamy with a subtle earthy kick from the cumin, this hummus is so velvety it practically spreads itself. Dunk crunchy carrot sticks or slather it on toast for a quick lunch upgrade—it’s the versatile hero your snack drawer never knew it needed.
Canned Black Bean and Rice Skillet
Heads up, kitchen procrastinators: this Canned Black Bean and Rice Skillet is your new best friend for those “I forgot to meal prep” emergencies. It’s a one-pan wonder that transforms pantry staples into a hearty, flavor-packed meal faster than you can say “takeout menu.” Seriously, it’s so easy, you’ll feel like a culinary wizard with minimal effort.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
- Olive oil – 1 tbsp
- Onion – 1 medium, diced
- Garlic – 2 cloves, minced
- Canned black beans – 2 (15-oz) cans, drained and rinsed
- Long-grain white rice – 1 cup
- Chicken or vegetable broth – 2 cups
- Cumin – 1 tsp
- Salt – ½ tsp
- Lime – 1, juiced
- Fresh cilantro – ¼ cup, chopped
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
- Add 1 diced onion and cook, stirring occasionally, until translucent and slightly golden, about 5 minutes. Tip: Don’t rush this step—properly softened onions build a flavor foundation.
- Stir in 2 minced garlic cloves and cook until fragrant, about 30 seconds, to avoid burning.
- Add 1 cup long-grain white rice to the skillet and toast it, stirring constantly, for 2 minutes until lightly golden. Tip: Toasting the rice enhances its nutty flavor and helps it cook evenly.
- Pour in 2 cups chicken or vegetable broth, 2 drained and rinsed cans of black beans, 1 tsp cumin, and ½ tsp salt. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low, cover the skillet tightly with a lid, and simmer for 18 minutes. Tip: Resist the urge to peek—keeping the lid on ensures the rice steams perfectly.
- Remove the skillet from heat and let it sit, covered, for 5 minutes to allow the rice to finish absorbing any residual liquid.
- Fluff the mixture with a fork, then stir in the juice of 1 lime and ¼ cup chopped fresh cilantro.
Kick back and dig into a skillet that’s delightfully fluffy with tender rice and creamy beans, all zipped up with a bright lime-cilantro finish. For a fun twist, pile it into warm tortillas with avocado slices, or top it with a fried egg for a protein-packed breakfast-for-dinner vibe—it’s versatile enough to handle your cravings.
Garlicky Canned Black Bean Quesadillas
Dreading another boring lunch? Let’s transform that humble can of black beans into a crispy, garlicky masterpiece that’s faster than you can say “cheese, please!” This recipe is your secret weapon for a deliciously lazy meal that packs a serious flavor punch.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– Flour tortillas – 4
– Canned black beans – 1 (15 oz) can
– Shredded Monterey Jack cheese – 1 cup
– Garlic powder – 1 tsp
– Olive oil – 1 tbsp
Instructions
1. Drain and rinse the canned black beans thoroughly in a colander to remove excess sodium and starch.
2. In a medium bowl, mash the drained black beans with a fork until about half are crushed, leaving some whole for texture.
3. Stir the garlic powder into the mashed black beans until evenly distributed.
4. Heat a large non-stick skillet or griddle over medium heat (about 350°F) for 1 minute.
5. Brush one side of a flour tortilla lightly with olive oil using a pastry brush or your fingers.
6. Place the tortilla oil-side down in the heated skillet.
7. Sprinkle ¼ cup of shredded Monterey Jack cheese evenly over half of the tortilla in the skillet.
8. Spoon half of the garlicky black bean mixture over the cheese on the same half of the tortilla.
9. Sprinkle another ¼ cup of shredded Monterey Jack cheese over the black bean mixture.
10. Fold the empty half of the tortilla over the filling to create a half-moon shape, pressing down gently with a spatula.
11. Cook for 2–3 minutes until the bottom is golden brown and crispy, checking by lifting an edge with the spatula.
12. Carefully flip the quesadilla using the spatula and cook for another 2–3 minutes until the second side is golden brown and the cheese is fully melted.
13. Transfer the cooked quesadilla to a cutting board and repeat steps 5–12 with the remaining ingredients to make a second quesadilla.
14. Let each quesadilla rest for 1 minute on the cutting board before slicing into wedges with a sharp knife or pizza cutter.
Feeling fancy? These quesadillas boast a satisfying crunch outside with a gooey, savory center—the garlic powder gives the beans a warm, aromatic kick without any fuss. Serve them with a dollop of cool sour cream or a zesty salsa for dipping, or slice them into strips and pile them high for a fun, shareable snack that’ll disappear in seconds!
Smoky Canned Black Bean Chili
Canned beans, you saucy little time-savers, are about to become the star of your next cozy night in. This smoky black bean chili is the ultimate pantry raid hero—it’s hearty, hands-off, and packed with flavor that’ll make you forget it all came from a can. Let’s turn those humble staples into a bowl of comfort that’s ready faster than you can say “second helping.”
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Olive oil – 1 tbsp
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Ground cumin – 1 tbsp
– Smoked paprika – 1 tsp
– Canned black beans – 2 (15-oz) cans, drained and rinsed
– Canned diced tomatoes – 1 (14.5-oz) can
– Vegetable broth – 1 cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Lime – 1, juiced
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant—don’t let it brown!
4. Add 1 tbsp ground cumin and 1 tsp smoked paprika, toasting the spices for 30 seconds to unlock their smoky depth.
5. Pour in 2 cans of drained and rinsed black beans, 1 can of diced tomatoes (with juices), and 1 cup vegetable broth.
6. Season with ½ tsp salt and ¼ tsp black pepper, then bring to a simmer over medium-high heat.
7. Reduce heat to low, cover the pot, and let it simmer gently for 20 minutes to meld the flavors—stir halfway through to prevent sticking.
8. Remove from heat and stir in the juice of 1 lime for a bright, zesty finish.
Earthy and robust, this chili boasts a velvety texture with just enough bite from the beans, while the smoky paprika and cumin create a warm, inviting aroma. Serve it over a pile of crispy tortilla chips for added crunch, or top with a dollop of cool sour cream to balance the heat—it’s a versatile dish that’s as perfect for a weeknight dinner as it is for a casual gathering.
Canned Black Bean and Sweet Potato Enchiladas
Picture this: a cozy winter evening where your pantry staples decide to throw a fiesta, and you’re the lucky guest of honor. These enchiladas are the culinary equivalent of finding a $20 bill in your winter coat—unexpected, delightful, and guaranteed to make your day better with minimal effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
- Sweet potato – 1 large (about 2 cups cubed)
- Canned black beans – 1 (15 oz) can, drained and rinsed
- Red enchilada sauce – 1 (10 oz) can
- Flour tortillas – 8 (8-inch)
- Shredded Monterey Jack cheese – 2 cups
- Olive oil – 1 tbsp
- Ground cumin – 1 tsp
- Chili powder – 1 tsp
- Salt – ½ tsp
Instructions
- Preheat your oven to 375°F (190°C).
- Peel the sweet potato and cut it into ½-inch cubes. Tip: Smaller cubes cook faster and more evenly.
- Heat 1 tbsp of olive oil in a large skillet over medium-high heat.
- Add the sweet potato cubes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are fork-tender and slightly browned.
- Add 1 tsp ground cumin, 1 tsp chili powder, and ½ tsp salt to the skillet with the sweet potatoes. Stir to coat evenly and cook for 1 more minute.
- Remove the skillet from heat and stir in the drained and rinsed canned black beans.
- Pour ½ cup of the red enchilada sauce into the bottom of a 9×13 inch baking dish, spreading it evenly.
- Spoon about ⅓ cup of the sweet potato and black bean mixture onto the center of each flour tortilla.
- Sprinkle 2 tbsp of shredded Monterey Jack cheese over the filling on each tortilla.
- Roll each tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Tip: Pack them snugly to prevent unrolling.
- Pour the remaining red enchilada sauce over the top of the rolled tortillas in the baking dish.
- Sprinkle the remaining shredded Monterey Jack cheese evenly over the sauce.
- Cover the baking dish tightly with aluminum foil and bake at 375°F for 20 minutes.
- Remove the foil and bake for an additional 5-10 minutes, until the cheese is bubbly and lightly golden. Tip: Let them rest for 5 minutes before serving for cleaner slices.
These enchiladas emerge from the oven with a glorious, bubbly cheese blanket and a filling that’s wonderfully creamy from the sweet potatoes yet hearty from the beans. The texture is a perfect harmony of soft tortilla, velvety filling, and slightly crisp cheese edges. Try serving them with a bright, crunchy slaw or a dollop of cool sour cream to cut through the rich, smoky-sweet sauce.
Simple Black Bean Salsa with Canned Beans
Just when you thought your pantry was a culinary graveyard, those lonely canned beans are about to become the life of the party. This simple black bean salsa is your five-minute ticket to flavor town, requiring zero chopping skills and a maximum of one bowl to wash—your future self thanks you.
Serving: 6 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– Canned black beans – 1 (15 oz) can
– Canned corn – 1 (15 oz) can
– Lime juice – ¼ cup
– Red onion – ¼ cup, finely diced
– Cilantro – ¼ cup, chopped
– Salt – ½ tsp
– Ground cumin – ½ tsp
Instructions
1. Open and thoroughly drain the can of black beans in a colander, rinsing them under cold water for 30 seconds to remove the starchy canning liquid—this keeps your salsa from being murky.
2. Open and drain the can of corn in the same colander, giving it a quick rinse to remove excess sodium.
3. Transfer the rinsed black beans and corn to a large mixing bowl.
4. Finely dice the red onion until you have ¼ cup; add it to the bowl. (Tip: For less bite, soak the diced onion in ice water for 5 minutes, then drain before adding.)
5. Chop ¼ cup of fresh cilantro leaves and stems, then stir them into the mixture.
6. Pour ¼ cup of fresh lime juice over the ingredients.
7. Sprinkle ½ teaspoon of salt and ½ teaspoon of ground cumin evenly across the bowl. (Tip: Toasting whole cumin seeds in a dry pan for 1 minute over medium heat before grinding amplifies the flavor, but pre-ground works perfectly here.)
8. Gently fold all ingredients together with a large spoon until everything is evenly coated, being careful not to mash the beans.
9. Let the salsa sit at room temperature for 15 minutes to allow the flavors to meld. (Tip: For best results, refrigerate it in an airtight container for 1 hour before serving if you have the time.)
Let this vibrant salsa be your crunchy, zesty companion; the beans and corn offer a satisfying bite, while the lime and cumin create a bright, earthy kick that’s far greater than the sum of its pantry parts. Scoop it with tortilla chips, pile it on grilled chicken, or spoon it over avocado toast for an instant upgrade that proves simple ingredients can absolutely steal the show.
Canned Black Bean and Avocado Toast
Nope, you didn’t misread that—canned black beans are about to become your new toast BFF. This ridiculously easy mash-up brings creamy avocado and zesty beans together in under 10 minutes, proving that pantry staples can totally party on your breakfast plate. Let’s turn that sad can into a seriously satisfying crunch-fest!
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
– Canned black beans – 1 cup
– Ripe avocado – 1
– Lime – 1
– Whole-grain bread – 2 slices
– Olive oil – 1 tbsp
– Salt – ¼ tsp
– Ground cumin – ½ tsp
– Red pepper flakes – ¼ tsp
Instructions
1. Drain and rinse 1 cup of canned black beans thoroughly in a colander to remove excess sodium—this keeps your toast from getting too salty.
2. Toast 2 slices of whole-grain bread in a toaster or oven until golden-brown and crisp, about 3–4 minutes at 375°F if using an oven.
3. While the bread toasts, halve 1 ripe avocado, remove the pit, and scoop the flesh into a small bowl.
4. Mash the avocado with a fork until mostly smooth but with some small chunks for texture.
5. Squeeze the juice from 1 lime directly into the mashed avocado to prevent browning and add a bright, tangy kick.
6. Stir in ¼ tsp salt, ½ tsp ground cumin, and ¼ tsp red pepper flakes into the avocado mixture until fully combined.
7. Heat 1 tbsp olive oil in a small skillet over medium heat until shimmering, about 1 minute.
8. Add the drained black beans to the skillet and cook for 2–3 minutes, stirring occasionally, until warmed through and slightly crisped on the edges.
9. Spread the seasoned avocado mash evenly onto the toasted bread slices.
10. Top each slice with the warmed black beans, pressing them gently into the avocado so they stick.
11. Serve immediately while the toast is still warm and crispy.
Boom! You’ve got a toast that’s all about contrasts: creamy avocado hugs those slightly crispy beans, while the cumin and lime add a zesty punch that wakes up your taste buds. Try stacking an extra slice for a hearty open-face sandwich, or crumble a bit of cotija cheese on top if you’re feeling fancy—it’s a texture party that’s as fun to eat as it is to make!
Flavorful Canned Black Bean Stew
Now, let’s be honest: sometimes you want a hearty, soul-warming stew, but the thought of soaking beans overnight feels like a commitment you’re just not ready for. Enter this Flavorful Canned Black Bean Stew—your pantry’s superhero, ready to save dinner in under 30 minutes with zero bean-soaking drama.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– Olive oil – 1 tbsp
– Yellow onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Ground cumin – 1 tsp
– Chili powder – 1 tsp
– Canned black beans – 2 (15 oz) cans, drained and rinsed
– Vegetable broth – 2 cups
– Canned diced tomatoes – 1 (14.5 oz) can
– Salt – ½ tsp
– Lime – 1, juiced
– Fresh cilantro – ¼ cup, chopped
Instructions
1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat for 1 minute until shimmering.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent and soft.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to let it burn.
4. Add 1 tsp ground cumin and 1 tsp chili powder to the pot and toast the spices with the onions and garlic for 30 seconds to unlock their full flavor.
5. Pour in 2 drained and rinsed cans of black beans, 2 cups vegetable broth, and 1 can of diced tomatoes with its juices.
6. Stir everything to combine, then bring the stew to a boil over high heat.
7. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes to allow the flavors to meld.
8. After 15 minutes, remove the lid and stir in ½ tsp salt and the juice of 1 lime.
9. Taste the stew and adjust seasoning if needed, then remove the pot from the heat.
10. Stir in ¼ cup chopped fresh cilantro just before serving to keep its bright color and flavor intact.
Hearty and satisfying, this stew boasts a thick, velvety texture from the softened beans and tomatoes, with a warm, smoky kick from the toasted spices. Serve it over a bowl of fluffy rice, topped with a dollop of cool sour cream or creamy avocado slices for a delightful contrast.
Black Bean Brownies Using Canned Beans
Get ready to have your mind blown—these black bean brownies are the sneaky, healthy-ish dessert you never knew you needed, proving that canned beans can moonlight as decadent chocolate treats without anyone being the wiser! Serving: 12 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Canned black beans – 1 (15 oz) can, drained and rinsed
– Large eggs – 2
– Granulated sugar – ¾ cup
– Unsweetened cocoa powder – ½ cup
– Vegetable oil – ¼ cup
– Vanilla extract – 1 tsp
– Baking powder – ½ tsp
– Salt – ¼ tsp
– Semi-sweet chocolate chips – ½ cup
Instructions
1. Preheat your oven to 350°F and grease an 8×8-inch baking pan with non-stick spray or line it with parchment paper.
2. In a food processor or blender, combine the drained black beans, eggs, sugar, cocoa powder, vegetable oil, vanilla extract, baking powder, and salt.
3. Blend the mixture on high speed for 1–2 minutes until it’s completely smooth and no bean chunks remain—this is key for that fudgy texture!
4. Pour the batter into a mixing bowl and fold in the chocolate chips gently with a spatula to distribute them evenly.
5. Transfer the batter to the prepared baking pan, spreading it out evenly with the spatula.
6. Bake in the preheated oven for 20–25 minutes, checking at 20 minutes by inserting a toothpick into the center; it should come out with a few moist crumbs, not wet batter.
7. Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack for at least 30 minutes—this helps them set without crumbling.
8. Once cooled, cut into 12 squares using a sharp knife, wiping it clean between cuts for neat edges.
Chewy, rich, and surprisingly moist, these brownies boast a deep chocolate flavor with a hint of earthiness from the beans, making them perfect for sneaking veggies into dessert. Serve them warm with a scoop of vanilla ice cream or crumbled over yogurt for a playful breakfast twist—no one will guess the secret ingredient!
Canned Black Bean and Cheese Empanadas
Wondering what to do with that lonely can of black beans in your pantry? Wonder no more, because we’re turning it into a crispy, cheesy, handheld miracle. These empanadas are the ultimate pantry-raid hero—easy, delicious, and ready to save your snack game.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– All-purpose flour – 2 cups
– Salt – 1 tsp
– Unsalted butter – ½ cup (cold, cubed)
– Ice water – ¼ cup
– Canned black beans – 1 can (15 oz), drained and rinsed
– Shredded cheddar cheese – 1 cup
– Ground cumin – 1 tsp
– Vegetable oil – for frying
Instructions
1. In a large bowl, whisk together the all-purpose flour and salt.
2. Add the cold, cubed unsalted butter to the flour mixture.
3. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
4. Gradually add the ice water, 1 tablespoon at a time, stirring with a fork until the dough just comes together.
5. Tip: Handle the dough as little as possible to keep it flaky—overworking makes it tough.
6. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
7. While the dough chills, combine the drained and rinsed canned black beans, shredded cheddar cheese, and ground cumin in a medium bowl.
8. Mash the mixture lightly with a fork, leaving some beans whole for texture.
9. Tip: For extra flavor, you can sauté the beans with a pinch of onion powder before mashing, but it’s optional.
10. On a lightly floured surface, roll out the chilled dough to ⅛-inch thickness.
11. Use a 4-inch round cutter or a bowl to cut out circles from the dough.
12. Place about 2 tablespoons of the black bean and cheese filling in the center of each dough circle.
13. Fold the dough over the filling to form a half-moon shape.
14. Press the edges together firmly, then crimp with a fork to seal.
15. In a large skillet, heat vegetable oil to 350°F over medium-high heat.
16. Carefully add the empanadas in batches, frying for 3-4 minutes per side until golden brown and crispy.
17. Tip: Don’t overcrowd the skillet—fry in batches to maintain the oil temperature for even cooking.
18. Remove the empanadas with a slotted spoon and drain on paper towels.
Perfectly golden and crisp, these empanadas offer a satisfying crunch that gives way to a creamy, savory filling. Serve them hot with a dollop of salsa or sour cream for dipping, or pack them cold for a picnic—they’re just as delicious at room temperature.
Vegan Canned Black Bean Meatballs
Ever had a meatball that’s so good it makes you question your life choices? These vegan canned black bean meatballs are here to shake up your dinner routine with zero guilt and maximum flavor. They’re the plant-based party starters you didn’t know you needed, ready to roll in under 30 minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– Canned black beans – 2 (15-ounce) cans
– Panko breadcrumbs – 1 cup
– Olive oil – 2 tbsp
– Garlic powder – 1 tsp
– Onion powder – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Marinara sauce – 2 cups
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Drain and rinse the canned black beans thoroughly in a colander, then pat them dry with paper towels to remove excess moisture—this helps prevent soggy meatballs.
3. In a large mixing bowl, mash the black beans with a fork or potato masher until mostly smooth but with some texture remaining.
4. Add the panko breadcrumbs, garlic powder, onion powder, salt, and black pepper to the bowl, and mix everything together until well combined.
5. Shape the mixture into 16 evenly sized balls, about 1.5 inches in diameter, rolling them firmly between your palms to hold their shape.
6. Place the meatballs on the prepared baking sheet, spacing them about 1 inch apart, and brush lightly with 1 tbsp of olive oil for a golden finish.
7. Bake in the preheated oven for 15 minutes, flipping halfway through, until they’re firm and lightly browned on the outside.
8. While the meatballs bake, heat the remaining 1 tbsp of olive oil in a saucepan over medium heat, then pour in the marinara sauce and simmer for 5 minutes, stirring occasionally, until warmed through.
9. Remove the meatballs from the oven and gently toss them in the saucepan with the marinara sauce to coat evenly, letting them soak up the flavors for 2 minutes.
10. Serve immediately, garnished with fresh herbs if desired. For a crispier texture, try pan-frying the meatballs in a skillet with a bit of oil instead of baking—just cook for 3–4 minutes per side over medium-high heat.
You’ll love how these meatballs boast a hearty, slightly crumbly texture that holds up beautifully in sauce, with a savory kick from the garlic and onion powders. Toss them over spaghetti for a classic twist, or stuff them into sub rolls with melted vegan cheese for a game-day treat that’ll have everyone asking for seconds.
Black Bean and Egg Breakfast Scramble with Canned Beans
Grab your spatula and get ready to revolutionize your morning routine with this protein-packed breakfast scramble that’s so easy, you could make it half-asleep. We’re talking fluffy eggs, hearty black beans, and a flavor fiesta that’ll make your boring cereal weep with jealousy. It’s the ultimate ‘I woke up like this’ meal—delicious, satisfying, and ready in a flash.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– Large eggs – 4
– Canned black beans – 1 (15 oz) can
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Shredded cheddar cheese – ½ cup
Instructions
1. Drain and rinse the canned black beans thoroughly in a colander under cold running water for 30 seconds to remove excess sodium and improve texture.
2. Crack 4 large eggs into a medium bowl and whisk vigorously with a fork for 1 minute until fully combined and slightly frothy.
3. Heat 1 tbsp of olive oil in a large non-stick skillet over medium-high heat for 1 minute until shimmering.
4. Add the drained black beans to the skillet and cook for 3 minutes, stirring occasionally, until heated through and slightly crisped at the edges.
5. Pour the whisked eggs into the skillet with the beans, and immediately reduce the heat to medium.
6. Let the eggs sit undisturbed for 30 seconds to set the bottom, then gently push the cooked edges toward the center with a spatula every 15 seconds for 2–3 minutes until soft curds form.
7. Sprinkle ½ tsp salt and ¼ tsp black pepper evenly over the scramble while it cooks.
8. When the eggs are mostly set but still slightly wet, remove the skillet from the heat—the residual heat will finish cooking them perfectly without drying out.
9. Immediately fold in ½ cup shredded cheddar cheese until just melted and distributed throughout the scramble.
10. Serve hot directly from the skillet. Creative plating tip: For a fun twist, scoop the scramble into warm tortillas or top with sliced avocado and a dollop of salsa. Creamy, fluffy eggs meld with the hearty beans for a satisfying texture, while the melted cheese adds a gooey, savory punch that’s downright addictive.
Zesty Canned Black Bean Stuffed Peppers
Now, let’s be real—some days you want a meal that’s both ridiculously easy and secretly impressive. Enter these zesty canned black bean stuffed peppers, your new weeknight hero that’s packed with flavor and requires minimal fuss. They’re the perfect answer to ‘what’s for dinner?’ when you’re short on time but big on appetite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Bell peppers – 4 large
– Canned black beans – 2 (15-oz) cans
– Cooked rice – 1 cup
– Shredded cheddar cheese – 1 cup
– Olive oil – 1 tbsp
– Chili powder – 1 tsp
– Cumin – ½ tsp
– Salt – ½ tsp
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Slice the bell peppers in half lengthwise and remove the seeds and membranes.
3. Drain and rinse the canned black beans thoroughly in a colander.
4. In a large bowl, combine the black beans, cooked rice, ¾ cup of shredded cheddar cheese, chili powder, cumin, and salt.
5. Tip: Gently mix the filling to avoid mashing the beans, keeping it chunky for better texture.
6. Brush the inside of each pepper half with olive oil and place them cut-side up on the baking sheet.
7. Spoon the bean and rice mixture evenly into each pepper half, packing it down lightly.
8. Sprinkle the remaining ¼ cup of shredded cheddar cheese on top of each stuffed pepper.
9. Bake in the preheated oven for 20–25 minutes, until the peppers are tender and the cheese is melted and bubbly.
10. Tip: Check at 20 minutes—if the peppers aren’t soft yet, bake for an additional 5 minutes, but avoid overcooking to keep them from getting mushy.
11. Remove from the oven and let the peppers cool for 5 minutes before serving.
12. Tip: For extra crispiness, broil for 1–2 minutes at the end, watching closely to prevent burning.
Enjoy these peppers hot out of the oven, where the tender-crisp peppers give way to a hearty, zesty filling that’s both comforting and vibrant. Each bite offers a satisfying contrast of textures, with the melted cheese adding a creamy finish. Try serving them over a bed of greens for a fresh twist or with a dollop of sour cream to balance the spices.
One-Pot Canned Black Bean Pasta
Ridiculously easy and pantry-friendly, this One-Pot Canned Black Bean Pasta is the ultimate weeknight hero, rescuing you from the dreaded “what’s for dinner?” panic with minimal effort and maximum flavor. It’s basically a hug in a bowl that comes together faster than you can decide what to watch on TV.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– Olive oil – 1 tbsp
– Yellow onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Canned black beans – 2 (15 oz) cans, drained and rinsed
– Diced tomatoes – 1 (14.5 oz) can
– Vegetable broth – 2 cups
– Dried pasta – 8 oz (like penne or rotini)
– Chili powder – 1 tsp
– Cumin – ½ tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Lime – 1, juiced
– Fresh cilantro – ¼ cup, chopped
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant—be careful not to burn it, as burnt garlic can turn bitter.
4. Stir in the drained and rinsed canned black beans, diced tomatoes, vegetable broth, dried pasta, chili powder, cumin, salt, and black pepper.
5. Bring the mixture to a boil over high heat, then reduce the heat to medium-low to maintain a gentle simmer.
6. Cover the pot and simmer for 12–15 minutes, stirring halfway through, until the pasta is al dente and most of the liquid is absorbed. Tip: If the pasta seems too dry, add a splash more broth or water; if too soupy, simmer uncovered for a few extra minutes.
7. Remove the pot from the heat and stir in the lime juice and chopped fresh cilantro. Tip: Rinsing the black beans well reduces excess sodium and prevents the sauce from becoming muddy.
8. Let the pasta sit for 2–3 minutes off the heat to thicken slightly before serving. Tip: For extra creaminess, mash a few of the black beans with the back of a spoon while stirring in the final step.
Zesty and satisfying, this pasta boasts a hearty texture with tender beans and perfectly cooked noodles coated in a tangy, spiced tomato broth. Serve it straight from the pot for a cozy family meal, or top with avocado slices, a dollop of sour cream, or extra cilantro for a restaurant-worthy twist that’ll have everyone asking for seconds.
Summary
Mastering delicious, budget-friendly meals is easy with these 20 hearty black bean recipes! From cozy soups to zesty salads, canned beans make weeknight cooking a breeze. We hope you find a new family favorite. Give a recipe a try, then share which one you loved in the comments below or pin this roundup to your Pinterest board for later!
