In this collection of 10 easy black bean recipes, we’ll explore a range of quick meals that showcase the versatility of this humble legume.

From hearty soups and stews to zesty salads and flavorful mains, there’s something for everyone to enjoy.

You’ll find plenty of inspiration here, whether you’re craving a comforting bowl of chili or a light and refreshing black bean salad.

Easy black bean recipes

Black beans are incredibly versatile, fitting seamlessly into various cuisines and dishes. They also pack a nutritional punch with plant-based protein, fiber, vitamins, and minerals.

Black beans, like their legume counterparts—white beans, lentils, and chickpeas add depth and complexity to a variety of dishes, making them a beloved ingredient in both traditional and contemporary cooking.

1. Black bean soup

Black bean soup with parsley and lime juice

Black beans shine in this soup, adding a rich, hearty taste and creamy texture.

They offer a bold, earthy, and almost meaty flavor, and this soup recipe packs protein, fiber, and antioxidants that will make you feel nourished and healthy.

2. Black bean salad

black bean salad with cilantro lime dressing

Black bean salad is a crowd-pleaser as it pairs the creamy textures of the veggies with a fresh and tangy cilantro lime dressing.

We add creamy roasted sweet potatoes because they are a love affair with the black beans.

This happy and colorful salad perfectly balances a healthy and indulgent meal. The black beans add plenty of protein, making the salad wholesome and fulfilling.

3. Stuffed sweet potato

Microwave stuffed sweet potato with pickled red onion and black beans

Stuffed sweet potatoes can be served as a vegetarian dinner, a side dish, a main dish, or even a healthy dessert with cinnamon and maple syrup.

Stuff your microwave sweet potato with a simple black bean salad filling tossed in cilantro, lime juice, and olive oil. It’s easy, nourishing and delicious.

4. Mediterranean salad

Mediterranean salad with sumac onions and hand holding a silver spoon

Inspired by Israeli and Moroccan couscous salads, we combine black beans and chickpeas while adding wholesome plant protein, making the salad satiating.

You can use canned black beans or dry black beans that you cook in water until tender, about 1 to 2 hours.

5. Mango black bean salad

Mango Quinoa Salad with black beans

Black bean mango salad is a tasty salad recipe with mangocreamy avocado, crunchy bell peppersnutty black beans, and nourishing quinoa.

Drizzle with an easy-to-make cilantro lime dressing that adds a tangy, herby, and slightly sweet taste to this vibrant black bean recipe.

6. Breakfast burrito

Vegan breakfast burrito with tomatoes and lime

This vegan breakfast burrito recipe combines our easy and tasty tofu scramble with delicious Mexican ingredients.

Add black beans and bell pepper to pack the burrito filling with even more flavor and plant-based protein.

For toppings, you can add chopped tomatoesfresh limejalapeñoshot saucevegan sour creamguacamoleavocado spread, or sliced avocado.

7. Sweet potato hash

Sweet Potato Hash on tortilla

This colorful and delicious breakfast meal combines black beanslimepeppers, and cilantro.

When roasted, sweet potatoes develop a delicious caramelized and slightly charred flavor, making them the best sweet potato hash you’ve ever had.

8. Lentil chili

lentil chili with sour cream and pickled jalapenos in a bowl

Expect a hearty, satisfying, highprotein lentil recipe that is easy to make with pantry staples and excellent for meal prep.

Ingredients like lentils, black beans, onions, peppers, and tomatoes meld with aromatic spices and smoked paprika to create a dish with robust and comforting flavors.

9. Sweet potato chili

Sweet potato chili with cilantro

We use red kidney beans and black beans for this sweet potato chili.

By opting for canned legumes, you can make this vegetarian chili in less than one hour.

It’s excellent for meal prep and pairs well with nachostortillas, and your favorite toppings, such as sour creamguacamole, lime, and fresh cilantro.

10. Quinoa black bean salad

quinoa and sweet potato salad

This black bean quinoa salad is the perfect meal prep recipe for lunchdinnerand post-workout meals.

Packed with nutritionwholesome plant protein, healthy carbs, vitamins, and fiber, it’ll keep you healthy and satiated for the whole day.

black bean recipes with soups and salads

Black bean recipes: black bean salad

By: Nico Pallotta
5 from 2 votes
This black bean salad recipe is excellent as a main or side dish, and you'll love it for summer cookouts, picnics, and even more for meal prep and potlucks.
Nutritious black beans are paired with sweet corn, tender sweet potato, crunchy bell pepper, creamy avocado, and a tangy cilantro lime dressing. It's a perfect balance of colors, flavors, and textures.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 people
Course: Main, salad
Cuisine: International

Ingredients

FOR THE SALAD

  • 1 can (15 ounces) black beans or 1½ cups cooked black beans
  • pounds sweet potatoes peeled and chopped into 1-Inch cubes
  • 1 cup green bell pepper diced
  • ½ cup corn
  • ½ cup red onion chopped
  • ¼ cup pickled jalapeños chopped
  • 1 avocado diced

FOR THE CILANTRO LIME DRESSING

  • 1 cup cilantro use parsley if you don't like cilantro
  • ¼ cup extra virgin olive oil
  • ¼ cup lime juice
  • 2 tablespoons maple syrup
  • 1 clove garlic
  • 1 teaspoon grated ginger
  • 1 teaspoon salt or more to taste

Instructions 

PREP THE BEANS

  • Canned black beans: drain and rinse under running water.
    Dry black beans: boil in a large pot of lightly salted water for 1 to 1½ hours or until tender.
    drained black beans

ROAST SWEET POTATOES

  • Preheat oven or air fryer to 400°F or 200°C.
    Peel and chop the sweet potatoes into 1-Inch cubes. Toss them in 1 tbsp of olive oil, ½ tsp salt, and a few twists of black pepper.
    Oven: arrange on a baking sheet lined with parchment paper and roast in the oven for 25 minutes, or until tender and browned.
    oven roasted sweet potatoes
  • Air fryer: transfer into the air fryer basket. The cubes CAN overlap.
    Air fry at 400°F or 200°C for 15 to 18 minutes, shaking the air fryer basket every 4 minutes to allow for even cooking.
    air fried sweet potato cubes

MAKE THE DRESSING

  • Blend all dressing ingredients. Taste and adjust for salt, sweet, and lime.
    To make it without a blender, finely chop ingredients and whisk them in a bowl.
    cilantro lime dressing in a bowl

TOSS THE SALAD

  • To a large mixing bowl, add the black beans, finely chopped onion, sliced jalapeños, roasted sweet potatoes, corn kernels, diced green bell pepper, and diced avocado.
    Tip: only add the avocado if you are serving the salad within 2 hours of making it. If you are meal-prepping, then add the avocado shortly before serving.
    avocado, corn, green peppers, black beans, jalapeno, red onion, and sweet potatoes in a bowl
  • Toss with the dressing then taste and adjust for salt before serving.
    black bean salad with cilantro lime dressing
  • Optionally, you can add about 1 cup of boiled quinoa.
    black bean salad with quinoa and sweet potatoes

Notes

Nutrition information is an estimate for 1 serving of black bean salad out of 6 servings.
STORAGE
Make ahead: this is a great recipe to make ahead of time, store in the fridge, and serve as you need during the week.
It lasts about 4 days in an airtight container, and you can eat it cold straight out of the fridge.
I’d advise you to keep the avocado out until you are ready to serve it and add some extra dressing the next day, as the salad can dry up in the fridge.
Refrigerator: store black bean salad in an airtight container in the fridge for up to 4 days.
Freezer: we do not recommend freezing.

Nutrition

Calories: 312kcal, Carbohydrates: 43g, Protein: 6g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 809mg, Dietary Fiber: 10g, Sugar: 11g, Vitamin A: 16536IU, Vitamin B6: 0.5mg, Vitamin C: 33mg, Vitamin E: 3mg, Vitamin K: 25µg, Calcium: 70mg, Folate: 75µg, Iron: 2mg, Manganese: 1mg, Magnesium: 63mg, Zinc: 1mg
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Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

Easy right?

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2 Comments

    1. I’m very happy to hear, Alicia!!

      Thank you for taking the time to comment here ❤️

      Kindest, Louise