10 Easy Black Bean Recipes for Dinner: Family Meals (October 2026)

These easy black bean recipes for dinner all start with a can of beans, a pantry shelf, and about half an hour. Every one is vegetarian by default, cheap to buy, forgiving for picky eaters, and reheats well enough for lunch the next day.

Most cooks land on the same two questions fast: what can I do with a can of black beans, and how do I keep them from tasting flat? The answer to both is technique rather than a long shopping list, so each recipe below gives you a time, a yield, exact quantities, and the one detail that makes or breaks it. Pick by the clock tonight, or scroll to the tips if you want to cook a batch of seasoned beans first and use them in everything else this week. All ten are built around a standard 15.5-ounce can and the timings were refreshed for 2026.

Easy Black Bean Recipes for Dinner at a Glance

If you only have a few minutes to decide, start here. The table runs from the fastest assembly-only meals to the slow cooker, and every row works with a standard 15.5-ounce can of black beans.

Recipe	Total Time	Difficulty	Best For
1. Easy Skillet Black Bean Tacos	20 min	Easy	Taco night with guests
2. Creamy Black Bean Soup	35 min	Easy	Cool evenings, one pot
3. Black Bean and Rice Burrito Bowls	30 min	Easy	Meal prep for the week
4. Crispy Black Bean Quesadillas	20 min	Easy	Picky kids, picky adults
5. Slow Cooker Black Bean Chili	6.5 hours hands-off	Easy	Game day, big batches
6. Quick Black Bean Pasta	25 min	Easy	Feeding a crowd fast
7. Easy Black Bean Stuffed Peppers	45 min	Medium	A proper family dinner
8. Black Bean Enchiladas	50 min	Medium	Sunday batch cooking
9. Black Bean Lettuce Cups	15 min	Easy	Light summer nights
10. Black Bean Baked Sweet Potatoes	50 min	Easy	Sheet-pan dinners

1. Easy Skillet Black Bean Tacos

This is the first recipe I hand people who say they can’t cook. Everything goes into one skillet in the order it comes out of the cupboard, and the beans get a hard sear so they taste roasted instead of boiled.

Yield: 4 servings (12 tacos) · Prep: 10 minutes · Cook: 10 minutes · Total: 20 minutes · Difficulty: Easy

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, diced (about 1 cup)
• 1 red bell pepper, diced (1 cup)
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• Two 15.5-ounce cans black beans, drained and rinsed
• 1 cup salsa, plus more for serving
• 1 tablespoon lime juice
• Twelve small corn tortillas
• For serving: shredded lettuce, diced tomato, sour cream, hot sauce, cotija or shredded cheese

Instructions

1. Warm the oil in a large skillet over medium-high heat for 30 seconds.
2. Add the onion and bell pepper and cook 5 minutes, stirring, until the edges look lightly browned.
3. Stir in the garlic, cumin, chili powder, and paprika and cook 1 minute until fragrant.
4. Add the drained beans and 1/2 cup of water, then press about a third of the beans with a potato masher so the mixture holds together.
5. Cook 4 to 5 minutes, stirring now and then, until the liquid is mostly gone and the beans look glossy.
6. Fold in the salsa and lime juice, taste, and season with salt.
7. Warm the tortillas directly over a gas flame, in a dry skillet, or wrapped in a damp towel in the microwave for 20 seconds.
8. Spoon filling onto each tortilla, top, and serve.

Tip: Dry the beans well after rinsing. Extra water in the pan is the single reason filling turns pale and sogginess happens instead of a sear.

Swap it: Use two teaspoons of salsa verde instead of the mild salsa for a sharper, tangier filling that adults like just as much as kids do.

Storage: Filling keeps 4 days in the fridge and freezes 3 months in a single layer of a freezer bag. Reheat in a dry skillet over medium heat until steaming, about 6 minutes.

2. Creamy Black Bean Soup

Most canned black bean soups end up thin and grey. Simmering the whole beans in broth first, then blending only two thirds of them, gives you a soup with body and texture that still shows whole beans in every spoonful.

Yield: 4 to 6 servings · Prep: 10 minutes · Cook: 25 minutes · Total: 35 minutes · Difficulty: Easy

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 1 carrot, peeled and diced (1 cup)
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• Two 15.5-ounce cans black beans, with their liquid
• 4 cups low-sodium vegetable broth
• 1 tablespoon lime juice
• Salt and black pepper to taste
• For serving: chopped cilantro, sour cream, pumpkin seeds, diced avocado

Instructions

1. Warm the oil in a heavy pot over medium heat and soften the onion for 5 minutes until translucent.
2. Add the carrot and garlic and cook 2 minutes more.
3. Stir in the chili powder and cumin and let them toast for 45 seconds.
4. Add both cans of beans with their liquid and the broth.
5. Bring to a boil, then lower the heat and simmer uncovered for 20 minutes so the broth concentrates slightly.
6. Blend about two thirds of the soup with an immersion blender, keeping a third whole for texture; use a blender in batches if you do not have one.
7. Stir in the lime juice, then season with salt until it tastes bright rather than flat.
8. Ladle into bowls and pass the cilantro, sour cream, and seeds at the table.

Tip: Save a few whole beans before blending and stir them back in at the end. A soup where every spoonful is smooth reads as baby food to a lot of people.

Swap it: Replace the vegetable broth with chicken broth, or add a cup of coconut milk in place of the sour cream for a dairy-free, vegan version with the same creaminess.

Storage: Keeps 4 days refrigerated; freeze in single portions for up to 3 months. Reheat gently on the stove with a splash of water, stirring, until hot, about 5 minutes. Blend again before serving if it has thickened.

3. Black Bean and Rice Burrito Bowls

Burrito bowls are the one dinner I build with almost no cooking at all, because rice cooks itself and the toppings do the work. Making the components separately means you can eat two nights of dinners from one batch.

Yield: 4 bowls, with enough components for 2 lunches · Prep: 10 minutes · Cook: 20 minutes · Total: 30 minutes · Difficulty: Easy

Ingredients

• 1 cup long-grain white rice, rinsed well
• Two 15.5-ounce cans black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 cup frozen corn, thawed
• 1 cup shredded Monterey Jack or cheddar
• 2 cups pico de gallo
• 1 avocado, sliced
• 1 lime, cut into wedges
• Tortilla strips and cilantro for serving

Instructions

1. Cook the rice according to the package directions using chicken or vegetable broth instead of water, then fold in the juice of one lime wedge.
2. Heat the oil in a skillet over medium-high heat and add the beans, cumin, and chili powder.
3. Cook the beans 6 to 8 minutes, stirring, until hot and slightly thickened; season with salt.
4. Warm the corn in a dry skillet for 2 minutes, until a few kernels pop and brown.
5. Build each bowl in wide sections: rice first, then beans, corn, cheese, pico, and avocado.
6. Finish with a squeeze of lime and a handful of tortilla strips.

Tip: Season each section separately before assembling. Salt scattered over the whole bowl tends to pool at the bottom and leaves the top bland.

Swap it: Swap white rice for brown rice, cauliflower rice, or cooked quinoa. Brown rice needs the full 20-minute simmer plus 10 minutes standing before it is fluffy.

Storage: Store rice, beans, and corn in separate containers so nothing gets soggy, 4 days total. Build the bowl cold with cold toppings; the cheese and avocado do not need reheating.

4. Crispy Black Bean Quesadillas

These are the most popular thing at my table with kids who will not touch a bean whole. Mashing half the filling makes it hold in the layers, and a properly preheated skillet is what gives you the crunch.

Yield: 4 servings (8 quesadillas) · Prep: 10 minutes · Cook: 10 minutes · Total: 20 minutes · Difficulty: Easy

Ingredients

• 1 tablespoon olive oil
• One 15.5-ounce can black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes, optional
• 1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
• 1 tablespoon chopped cilantro, optional
• Sixteen 8-inch flour or corn tortillas
• Butter or oil for the skillet
• Salsa, sour cream, and guacamole for dipping

Instructions

1. Warm the oil in a skillet over medium heat and add the beans, cumin, garlic powder, and pepper flakes.
2. Cook 4 minutes, then mash roughly half the beans against the side of the pan with a fork.
3. Take the pan off the heat, stir in the cheese and cilantro, and set the filling aside.
4. Heat a large skillet over medium-low and add a thin film of butter, then let it get hot until the butter foams.
5. Layer one tortilla, a thin layer of filling, and a second tortilla; press down with a spatula.
6. Cook 3 to 4 minutes, until the underside is golden and the cheese has melted at the edge, then flip and cook 2 more minutes.
7. Rest for 1 minute on a board, then cut into wedges with a pizza wheel.
8. Repeat with the remaining tortillas and serve with salsa, sour cream, and guacamole.

Tip: Use a thin layer of filling. Too much beans pushes out the sides, and the tortilla goes soggy before the cheese melts.

Swap it: For a dairy-free version, use a shredded vegan cheese and skip the butter in favor of a light spray of oil on the tortillas.

Storage: Refrigerate 3 days in a flat container with parchment between layers. Reheat in a skillet over medium-low, 3 minutes a side, so the edges stay crisp. The microwave makes them soft, so I rarely bother.

5. Slow Cooker Black Bean Chili

This is the recipe that fills the kitchen on a Saturday afternoon and feeds a table of eight without much work from you. The beans go in whole, never mashed, so they hold their shape in the broth.

Yield: 6 to 8 servings · Prep: 15 minutes · Cook: 6 to 7 hours on low · Total: about 6.5 hours hands-off · Difficulty: Easy

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• Two 15.5-ounce cans black beans, drained and rinsed
• One 28-ounce can crushed tomatoes
• 1 cup vegetable or chicken broth
• 1 teaspoon liquid smoke, optional
• Salt to taste
• For serving: shredded cheese, diced tomatoes, jalapeños, avocado, cilantro

Instructions

1. Warm the oil in a skillet over medium heat and cook the onion and bell pepper 6 minutes until soft.
2. Add the garlic and the chili powder, cumin, and oregano and cook 1 minute.
3. Scrape the vegetables into the slow cooker, add the beans, crushed tomatoes, broth, and liquid smoke, and stir.
4. Cook on low for 6 to 7 hours, or on high for 3 hours, stirring once or twice if you are around.
5. Taste for salt near the end, because the broth and canned tomatoes carry a lot of their own.
6. Serve in bowls with the toppings laid out separately.

Tip: Add the salt only in the last hour. Canned beans soak up seasoning as they cook, and early salt can make the skins turn grainy.

Swap it: Add a pound of browned chorizo, ground beef, or shredded chicken in step 3 and keep the rest of the method identical. Brown ground meat to 160°F (71°C) and cook shredded chicken to 165°F (74°C) before it goes in the pot.

Storage: Keeps 4 days in the fridge and freezes well for 3 months. Cool it before freezing, leave a finger of space for expansion, and reheat on the stove over medium heat until steaming, about 10 minutes.

6. Quick Black Bean Pasta

A can of black beans makes a surprisingly convincing creamy sauce, and it is a good trick when you have teenagers who want pasta and you want something a little more interesting than jarred sauce. Beans and pasta together make a solid weeknight meal.

Yield: 4 servings · Prep: 5 minutes · Cook: 20 minutes · Total: 25 minutes · Difficulty: Easy

Ingredients

• 12 ounces linguine or penne
• One 15.5-ounce can black beans, drained and rinsed
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1 cup canned crushed tomatoes
• 1/2 cup vegetable broth, plus more if needed
• 1/3 cup heavy cream, or full-fat coconut milk
• 1/2 cup grated Parmesan, plus more to serve
• 1 tablespoon chopped parsley
• Salt and cracked black pepper

Instructions

1. Boil the pasta in well-salted water until just shy of al dente, about 9 minutes; scoop out 1 cup of pasta water before draining.
2. Warm the oil in a large skillet over medium heat and cook the garlic and pepper flakes for 45 seconds, until fragrant but not browned.
3. Add the beans and cook 5 minutes, mashing about half of them with a fork, until the mixture thickens.
4. Stir in the crushed tomatoes, broth, and cream, and simmer 4 minutes until the sauce looks loose and glossy.
5. Add the drained pasta and 1/2 cup of the reserved pasta water, and toss over medium heat for 2 minutes until the sauce clings.
6. Stir in the Parmesan and parsley and season with salt and pepper.

Tip: The starchy pasta water is what turns the sauce from loose to silky. Add it a splash at a time and toss constantly, and the beans will not grain up.

Swap it: Swap the cream for a blended cup of drained beans and 1/3 cup water for a vegan sauce, then finish with nutritional yeast instead of Parmesan.

Storage: Keeps 3 days in the fridge; the noodles absorb sauce, so add a splash of water when reheating. Freeze sauced pasta in a flat bag for up to 2 months and toss straight from frozen into a hot pan.

7. Easy Black Bean Stuffed Peppers

Stuffed peppers look like you tried hard and are forgiving enough that a beginner will still get a good result. The filling is cooked before it goes in the pan, which is the difference between a good pepper and a soggy one.

Yield: 4 servings (4 peppers) · Prep: 15 minutes · Cook: 30 minutes · Total: 45 minutes · Difficulty: Medium

Ingredients

• 4 large bell peppers, any color, halved and seeded
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• One 15.5-ounce can black beans, drained and rinsed
• 1 cup cooked rice, or 1/2 cup cooked rice plus 1/2 cup cooked quinoa
• 1 cup salsa
• 1 cup shredded cheese
• 1 cup shredded mozzarella or Monterey Jack for the tops
• Salt and a pinch of sugar
• Chopped cilantro for serving

Instructions

1. Heat the oven to 400°F (204°C) and lightly oil a 9×13-inch baking dish.
2. Set the pepper halves cut side up in the dish and roast 10 minutes, which softens them and speeds up the bake.
3. Meanwhile, warm the oil in a skillet and cook the onion 4 minutes, then add the garlic and cumin for 1 minute.
4. Add the beans, rice, salsa, and 1/2 cup of the cheese, season with salt and a pinch of sugar, and cook 5 minutes until the moisture cooks off.
5. Spoon the filling into the pepper halves and mound it slightly.
6. Top with the remaining cheese and cover the dish with foil.
7. Bake 20 minutes, then remove the foil and bake 5 minutes more, until the cheese is bubbling and the pepper walls have softened.
8. Rest 5 minutes before serving, with cilantro scattered over the top.

Tip: The foil for the first 20 minutes steams the peppers and melts the cheese without browning it. Taking it off at the end is what gives you the browned, bubbly top.

Swap it: Swap the rice for cauliflower rice and the cheese for a dairy-free shredded cheese to make it gluten-free and dairy-free, or use black quinoa in place of half the rice for more protein.

Storage: Keeps 4 days covered in the fridge. Freeze assembled and unbaked peppers for up to 3 months, then bake from frozen at 375°F (191°C) for 45 to 50 minutes, covered.

8. Black Bean Enchiladas

The reason homemade enchiladas fall apart is almost always the tortillas. Warm them in the sauce before filling and they stay soft, roll tighter, and hold together in the pan.

Yield: 6 servings (12 enchiladas) · Prep: 20 minutes · Cook: 30 minutes · Total: 50 minutes · Difficulty: Medium

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Two 15.5-ounce cans black beans, drained and rinsed
• 1 cup frozen corn, thawed
• One 28-ounce can red enchilada sauce or crushed tomatoes with 1/2 cup of the sauce
• 1 cup vegetable broth
• Twelve 8-inch flour tortillas
• 2 cups shredded cheese (cheddar and Monterey Jack work well)
• 1 teaspoon oil or cooking spray, for the tortillas
• Chopped cilantro and sour cream for serving

Instructions

1. Heat the oven to 400°F (204°C) and oil a 9×13-inch baking dish.
2. Warm the oil in a skillet and cook the onion 4 minutes, then add the garlic, cumin, and chili powder for 1 minute.
3. Add the beans and corn and cook 5 minutes, mashing a few beans, until the mixture is thick enough to hold on a spoon.
4. Spread a thin layer of sauce in the baking dish.
5. Warm a few tortillas at a time in a dry skillet, 15 seconds a side, so they bend without cracking.
6. Fill each tortilla with about 1/3 cup of bean mixture and a pinch of cheese, then roll tightly and place it seam side down in the dish.
7. Spoon the remaining sauce over the top so it reaches the seams, cover with the remaining cheese, and tent the dish with foil.
8. Bake covered for 12 minutes, then take off the foil and bake 10 to 13 minutes more, until the sauce bubbles at the edges and the cheese is golden in spots.
9. Rest 8 minutes before slicing so the filling sets.

Tip: Covering the pan with foil for the first 12 minutes keeps the tortillas from drying out and cracking in the oven. Take it off, then bake until the cheese browns.

Swap it: Use corn tortillas and a cup of shredded chicken or beef, and this becomes a corn-tortilla version that is naturally gluten-free. Cook the chicken to 165°F (74°C) or the ground beef to 160°F (71°C) before rolling.

Storage: Keeps 4 days in the fridge, tightly covered. Reheat a single serving in the microwave for 2 minutes at 70% power, or warm the whole tray at 325°F (163°C) for 20 minutes, covered with foil so the edges do not dry out.

9. Black Bean Lettuce Cups

When the weather turns warm, this is the dinner I make with the stove barely on. The beans still get cooked, but the rest is assembly, and the crisp shells mean nobody feels heavy afterward.

Yield: 4 servings (12 cups) · Prep: 7 minutes · Cook: 8 minutes · Total: 15 minutes · Difficulty: Easy

Ingredients

• 2 tablespoons olive oil
• 1 small red onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• One 15.5-ounce can black beans, drained and rinsed
• 1 cup corn kernels
• 1/2 cup cherry tomatoes, quartered
• 1/2 cup diced cucumber
• 3 tablespoons lime juice
• 1 teaspoon honey or agave nectar
• 1/2 teaspoon salt
• 2 heads butter lettuce or romaine, leaves separated
• Avocado, cilantro, and hot sauce for serving

Instructions

1. Warm the oil in a skillet over medium heat and cook the red onion for 3 minutes until softened but not browned.
2. Add the garlic and cumin and cook 45 seconds, then add the beans and corn.
3. Cook 4 minutes, crushing about a quarter of the beans so the mixture holds together, then set it aside to cool for 5 minutes.
4. Whisk the lime juice, honey, and salt together in a small bowl to make the dressing.
5. Fold the tomatoes, cucumber, and two thirds of the dressing through the warm beans.
6. Spoon the filling into the cup-shaped leaves of each lettuce head.
7. Serve with avocado, cilantro, hot sauce, and the rest of the dressing on the side.

Tip: Let the beans cool before filling the leaves. Warm filling softens the lettuce within a minute, and the cups collapse.

Swap it: Use chopped romaine hearts instead of whole leaves, or swap the honey for a squeeze of lime only if you are keeping it vegan and refined-sugar free.

Storage: Keep the bean filling in a sealed container for 3 days and store the lettuce separately, dry, in a paper towel-lined container. Assemble only when you are ready to eat, and never store a built cup.

10. Black Bean Baked Sweet Potatoes

A sheet pan of sweet potatoes and beans does the whole dinner, including the dishes, and the caramelized edges are what make it taste like more than a pile of leftovers. It is the most forgiving recipe in the list.

Yield: 4 servings · Prep: 15 minutes · Cook: 45 minutes · Total: 50 minutes · Difficulty: Easy

Ingredients

• 4 medium sweet potatoes, scrubbed, skin on
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Two 15.5-ounce cans black beans, drained and rinsed
• 1 cup shredded cheese
• 1 tablespoon honey or maple syrup
• Salt and black pepper
• For serving: avocado, sour cream or Greek yogurt, chopped cilantro, lime wedges

Instructions

1. Heat the oven to 400°F (204°C) and line a rimmed sheet pan with parchment.
2. Pierce each sweet potato several times with a fork, then toss with the olive oil and salt.
3. Roast the potatoes cut side down for 30 minutes, until the edges are caramelized and the flesh gives to a knife.
4. While they roast, warm the oil in a skillet with the cumin, chili powder, and paprika, then add the beans and cook 6 minutes until thick and glossy.
5. Stir the honey through the beans near the end so it melts into the sauce.
6. Turn the potatoes cut side up and fluff the centers with a fork.
7. Spoon the beans into the cavities, pile on the cheese, and return the pan to the oven for 5 minutes, until the cheese is melted and bubbling.
8. Top with avocado, yogurt, cilantro, and a squeeze of lime.

Tip: Cut the potatoes in half lengthwise for a 30-minute bake instead of 45. Halves caramelize faster and give you more surface for beans and cheese.

Swap it: Skip the honey and use a pinch of cocoa and an extra squeeze of lime for a savory, Mexican-inspired profile that works for anyone avoiding sweetness in dinner.

Storage: Keeps 4 days in the fridge; store the beans separately so the potatoes do not go soft. Reheat the potatoes at 350°F (177°C) for 15 minutes, then spoon on beans and cheese and melt them for 3 more minutes.

Tips for Making These

Two habits separate a good black bean dinner from a flat one, and they apply to every recipe on this page. The rest is just preference.

• Drain and rinse, then dry. Rinse the beans in a colander under cold water, then spread them on a towel for 10 minutes. Canned beans carry a lot of sodium in their liquid, and that liquid will thin any sauce or soup you make.
• Give them a hard sear, not a simmer. Beans in a very hot pan for 4 to 6 minutes develop a nutty, roasted flavor. Beans in a gentle simmer for 20 minutes stay soft and taste of nothing much.
• Season in layers, not at the end. Toast the spices in fat for 30 to 45 seconds before the beans go in, taste, then add salt at the last minute. Canned beans absorb seasoning as they cook.
• Acidity is the fastest fix for a flat bowl. A squeeze of lime, a splash of vinegar, or a spoonful of salsa verde at the end does more than doubling the salt. If a dish tastes dull, it is usually missing acid rather than salt.
• Dry your fillings. Wet beans make soggy tortillas, watery quesadillas, and a slow cooker chili that never thickens. If your filling pools in the pan, you have too much liquid, not too little heat.
• Cook a base batch on Sunday. Season two cans of beans with cumin, garlic, smoked paprika, and lime, then use them in the tacos, the bowls, the quesadillas, and the lettuce cups. That is four dinners with one pot.

For more ideas along the same lines, my easy skillet dinner recipes roundup leans on the same one-pan logic, and easy cabbage recipes for dinner works the same way if you want a second pantry staple in the rotation.

Choosing Easy Black Bean Recipes for Dinner by Time

Match the recipe to how much time you actually have, not how much you wish you had. Most weeknights only have one of these windows.

• 15 minutes or less: Black bean lettuce cups are assembly only once the beans are warm, and the skillet tacos come in at 20 minutes including warming the tortillas.
• 20 to 30 minutes: The skillet tacos, crispy quesadillas, and the burrito bowls all land here, and none of them need more than one pan plus a pot of rice.
• 35 to 50 minutes: Creamy black bean soup, stuffed peppers, enchiladas, pasta, and the sheet-pan sweet potatoes fit an after-work window, with most of that time in the oven.
• All afternoon: The slow cooker chili needs nothing from you beyond chopping vegetables in the morning, and it improves overnight.

If you are cooking for someone who counts carbohydrates or watches sodium, the balanced dinner recipe guide has the same structure with different swaps.

Frequently Asked Questions

Conclusion

Start with the skillet black bean tacos. They take 20 minutes, they use one pan, and the beans get a proper sear, so even a cook who has burned a pot of rice before will get a good result on the first try.

After that, cook the slow cooker chili on a weekend and keep a seasoned batch of beans in the fridge for the bowls, the quesadillas, and the lettuce cups. These easy black bean recipes for dinner are built to repeat, and once you have that base in your fridge, dinner stops being a question.