Black Bean
6 recipes found
Burrito Bowls
You can’t go wrong with rice, beans and gooey cheese swaddled in a warm flour tortilla. But this streamlined bowl version of the burrito delivers more texture and color in just a few steps. Cook rice and beans together in a skillet, then melt cheese on top. Spoon into bowls, then top with a big chunk of avocado and a quick corn salsa, which can be made with fresh or canned corn. If your fresh corn is sweet, use its kernels raw, or cook it by microwaving the cobs in their husks for three minutes before shucking. Feel free to add tomatoes, pico de gallo or radishes to the bowls as well.
Avocado-Black Bean Tostadas
Great for a snack or served as an appetizer with drinks, tostadas can be dainty, made with small tortillas and a dab of savory mashed beans and queso fresco, or they can be hefty, like an over-stuffed sandwich. Though you can buy tostada shells in packages, homemade ones are more delicious, and making them is as simple as rubbing tortillas with oil and crisping them in the oven. The better the tortilla, the better the tostada shell. This recipe calls for canned refried beans, seasoned to taste, but by all means use homemade if you are able. Avocados that are ripe but still firm, dressed with lime juice and salt, are key. If you wish, make the pickled vegetables a day in advance.
Fresh Corn and Black Bean Salad With Corn Chips
This superquick corn and black bean salad is enlivened with crackly corn chips, in the spirit of salads like fattoush, panzanella and crispy noodle salad. When corn is at its peak, its subtly sweet raw kernels are plump and juicy, and the perfect addition to salads. Corn pairs beautifully with earthy black beans and this sprightly cumin-lime vinaigrette. The corn, black beans, cilantro and vinaigrette can mingle up to 4 hours ahead, so this make-ahead dish is perfect for a picnic, potluck, cookout, or simply dinner. For best results, toss in the corn chips and avocado just before serving.
Chicken Arroz Rojo
This colorful and satisfying one-pot dish is a variation on classic arroz rojo and makes it a complete meal by adding juicy chicken thighs. Caramelized tomato paste and fresh tomato give the rice its signature reddish hue; the dish is studded with sweet golden corn and black beans for pops of vibrant color, flavor and texture. Tossing cubed boneless, skinless chicken pieces with fragrant oregano and cumin before cooking adds another dimension of flavor. Leftovers are wonderful tucked and rolled in flour tortillas for tasty burritos the next day; you can add scrambled eggs for a breakfast version.
One-Pot Chicken Arroz Rojo
This colorful and satisfying one-pot dish is a variation on classic arroz rojo and makes it a complete meal by adding juicy chicken thighs. Caramelized tomato paste and fresh tomato give the rice its signature reddish hue; the dish is studded with sweet golden corn and black beans for pops of vibrant color, flavor and texture. Tossing cubed boneless, skinless chicken pieces with fragrant oregano and cumin before cooking adds another dimension of flavor. Leftovers are wonderful tucked and rolled in flour tortillas for tasty burritos the next day; you can add scrambled eggs for a breakfast version.
No-Cook Chili Bean Salad
All the usual suspects found in a vegetarian bean chili appear in this salad — canned beans, tomato, bell pepper, red onion and spices — but there’s no cooking-with-heat required. The tomatoes are salted to tenderize and coax out their sweet, umami juices. Cumin, coriander, smoked paprika and dried oregano inject smoky earthiness and complexity. While black and pinto beans are used here, it is absolutely viable to use whatever beans you have on hand for this pantry-friendly recipe. Best of all, the salad can be dressed up with the usual chili toppings such as avocado, sour cream and cheese. Eat as is, or with tortillas or corn chips on the side.