Canned black beans are just one of those items we always have in our kitchen cabinet. No matter how many times we thwack ourselves on the head after picking up yet another can we didn’t need, we still do the, “Do I need some? Eh, I’ll grab a can to be safe!” every time we’re in the grocery store.
If you’re on a mission to use up that can (or five… ) of black beans, look no further than these recipes. From dips to casserole, we’ve got a use for the infamous “musical fruit” at every meal. PS: Not in the mood to read a recipe? Just toss those beans into a salad, soup, or egg scramble for a boost of protein and flavor.
This eggy, cheesy, tomato-y skillet is like if brunch had a baby with nachos. Need we say more? Make one giant skillet for dinner tonight, or get cute and do individual pans—either way, can we come over?
Tart, spicy, and creamy, black bean dip is a five-minute fix to a surplus of beans and no hummus in the fridge. Smeared on a sandwich or scooped up with tortilla chips, it rarely disappoints.
Remember when your mom used to say, “You can’t have snacks for dinner!” Well, Mom, we’ll raise you these chicken and black bean nachos: Feel differently? Yeah, that’s what we thought.
Why go out for enchiladas when you can save money and clean out the fridge? We can’t think of a reason either. Extra points if you use tortillas that have been in your freezer for three months.
Spoiler alert: You don’t need meat to make a kick-ass taco. Just crack open your can of beans and a package of frozen corn while you’re at it (we bet you five bucks you have one).
Call it salsa or salad, this colorful mixture of onions, corn, tomatoes, and (duh) black beans needs a sturdy, dip-bearing cracker to live its best life.