Spice up your mealtime with our roundup of 18 Spicy Black Bean Recipes that promise big flavors with minimal fuss! Perfect for those busy weeknights or when you’re craving something hearty and comforting, these dishes are all about turning simple canned black beans into mouthwatering meals. Whether you’re a spice lover or just looking to add some zest to your dinner rotation, we’ve got something to excite your taste buds. Dive in and discover your next favorite dish!
Spicy Black Bean Soup
Warm up your kitchen with this hearty Spicy Black Bean Soup, a bowl full of bold flavors that’s as nourishing as it is easy to make.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 cups cooked black beans (or 2 cans, drained and rinsed)
- 4 cups vegetable broth
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and red bell pepper, cooking until soft, about 5 minutes.
- Stir in the cumin, chili powder, and smoked paprika, cooking for another minute until fragrant.
- Add the black beans and vegetable broth, bringing the mixture to a boil. Reduce heat and simmer for 20 minutes, allowing the flavors to meld.
- Use an immersion blender to partially puree the soup, leaving some beans whole for texture. Alternatively, transfer half of the soup to a blender, puree, and return to the pot.
- Stir in the lime juice, then season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
The smoky depth from the paprika and the bright lime finish make this soup a standout, with a texture that’s perfectly balanced between creamy and chunky.
Tip: For an extra kick, add a diced jalapeño with the onion and bell pepper.
Black Bean and Corn Salad
This Black Bean and Corn Salad is a vibrant, no-cook dish that brings a burst of color and flavor to any table, perfect for those busy days when you want something healthy and quick.
Ingredients
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen and thawed, or canned)
- 1 medium red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a large bowl, combine the black beans, corn, red bell pepper, red onion, and cilantro.
- In a small bowl, whisk together the olive oil, lime juice, ground cumin, salt, and black pepper.
- Pour the dressing over the salad and toss gently to combine all the ingredients evenly.
- Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.
The crunch of fresh vegetables paired with the creamy black beans and a zesty lime dressing makes this salad a refreshing side or a light main dish. It’s a foolproof recipe that gets better as it sits, making it ideal for meal prep or potlucks.
Tip: For an extra kick, add a diced jalapeño or a sprinkle of chili powder to the dressing.
Black Bean Tacos with Avocado Cream
These Black Bean Tacos with Avocado Cream are a vibrant, flavorful twist on taco night that come together in a flash.
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 8 small corn tortillas
- 1 ripe avocado
- 1/4 cup sour cream
- 1 tbsp lime juice
- 1/4 tsp garlic powder
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Heat olive oil in a skillet over medium heat. Add black beans, cumin, smoked paprika, and salt. Cook for 5 minutes, stirring occasionally, until beans are warmed through and spices are fragrant.
- While beans cook, mash avocado in a bowl. Stir in sour cream, lime juice, and garlic powder until smooth to make the avocado cream.
- Warm tortillas according to package instructions.
- To assemble tacos, spread a spoonful of avocado cream on each tortilla, top with black beans, and garnish with cilantro. Serve with lime wedges on the side.
The creamy avocado sauce paired with smoky black beans creates a taco that’s both refreshing and deeply satisfying.
Tip: For an extra kick, add a pinch of chili powder to the avocado cream.
Creamy Black Bean Dip
This Creamy Black Bean Dip is a crowd-pleaser with its smooth texture and bold flavors, perfect for your next gathering or a cozy night in.
Ingredients
- 2 cans (15 oz each) black beans, drained and rinsed
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tbsp lime juice
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
Instructions
- In a food processor, combine the black beans, sour cream, mayonnaise, lime juice, ground cumin, garlic powder, salt, and cayenne pepper. Process until smooth.
- Transfer the mixture to a serving bowl and stir in the chopped fresh cilantro and diced red onion.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld.
- Serve chilled with your favorite chips or veggies for dipping.
The blend of creamy beans with the zing of lime and a hint of spice makes this dip irresistibly scoopable. It’s a versatile recipe that shines whether you’re serving it at a party or enjoying it as a snack.
Tip: For an extra kick, add a diced jalapeño to the mix before processing.
Black Bean and Sweet Potato Chili
Warm up your kitchen with this hearty Black Bean and Sweet Potato Chili, a perfect blend of sweet and spicy that’s sure to become a weeknight favorite.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium sweet potatoes, peeled and cubed
- 1 red bell pepper, diced
- 2 cans (15 oz each) black beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
- Stir in sweet potatoes and red bell pepper, cooking for another 5 minutes until slightly softened.
- Add black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 25 minutes, or until sweet potatoes are tender.
- Adjust seasoning if necessary, then serve hot, garnished with fresh cilantro.
The smoky depth of paprika paired with the natural sweetness of the potatoes creates a chili that’s unexpectedly complex yet comforting.
Tip: For an extra kick, top with sliced jalapeños or a dollop of sour cream before serving.
Black Bean Burgers with Chipotle Mayo
These Black Bean Burgers with Chipotle Mayo are a hearty, flavorful twist on the classic burger, perfect for those looking to add a little spice to their meal.
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 1 egg, lightly beaten
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup mayonnaise
- 1 tbsp chipotle in adobo sauce, minced
- 1 tsp lime juice
- 4 burger buns
- Lettuce and tomato slices for serving
Instructions
- In a large bowl, mash the black beans with a fork until mostly smooth but some chunks remain.
- Stir in the breadcrumbs, onion, egg, cumin, salt, and black pepper until well combined.
- Form the mixture into 4 patties, each about 1/2 inch thick.
- Heat the olive oil in a large skillet over medium heat. Cook the patties for 4-5 minutes on each side until crispy and heated through.
- In a small bowl, mix the mayonnaise, chipotle in adobo sauce, and lime juice to make the chipotle mayo.
- Spread the chipotle mayo on the buns, then assemble the burgers with the patties, lettuce, and tomato slices.
The smoky heat of the chipotle mayo perfectly complements the earthy black beans, making these burgers a standout dish that’s both satisfying and packed with flavor.
Tip: For an extra kick, add a little extra chipotle in adobo sauce to the mayo mixture.
Black Bean and Quinoa Stuffed Peppers
These Black Bean and Quinoa Stuffed Peppers are a hearty, flavorful twist on a classic, packing a punch of protein and fiber for a satisfying meal.
Ingredients
- 4 large bell peppers, any color
- 1 cup quinoa, rinsed
- 2 cups water
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
- In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
- Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
- Stir in the cooked quinoa, black beans, cumin, chili powder, and salt into the skillet. Cook for another 2 minutes to combine flavors.
- Spoon the quinoa mixture into the bell peppers. Top with cheddar cheese.
- Bake for 25 minutes until the peppers are tender and the cheese is bubbly and golden.
- Garnish with fresh cilantro before serving.
The combination of fluffy quinoa, hearty black beans, and melted cheese creates a texture and flavor profile that’s irresistibly comforting.
Tip: For an extra kick, add a diced jalapeño to the quinoa mixture before stuffing the peppers.
Black Bean and Mango Salsa
Brighten up your snack time with this vibrant Black Bean and Mango Salsa, a perfect blend of sweet and savory that’s as colorful as it is delicious.
Ingredients
- 1 can (15 oz) black beans, rinsed and drained
- 1 large mango, peeled and diced
- 1/2 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp ground cumin
Instructions
- In a large bowl, combine the black beans, mango, red bell pepper, red onion, jalapeño, and cilantro.
- In a small bowl, whisk together the lime juice, olive oil, salt, and ground cumin until well blended.
- Pour the dressing over the black bean mixture and gently toss to coat all the ingredients evenly.
- Let the salsa sit for at least 10 minutes before serving to allow the flavors to meld together.
The juicy mango and creamy black beans create a delightful contrast in textures, while the lime and cumin add a zesty depth that makes this salsa irresistibly fresh.
Tip: For an extra kick, leave some seeds in the jalapeño or add a pinch of chili powder.
Black Bean and Cheese Enchiladas
These Black Bean and Cheese Enchiladas are a hearty, flavorful twist on a classic, packed with creamy cheese and protein-rich black beans for a satisfying meal.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 8 corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1 can (10 oz) enchilada sauce
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 5 minutes.
- Stir in the black beans, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, and 1/2 teaspoon salt. Cook for another 2 minutes until fragrant.
- Warm the corn tortillas in the microwave for 30 seconds to make them pliable. Spoon the bean mixture evenly down the center of each tortilla, then top with a sprinkle of Monterey Jack cheese. Roll up and place seam-side down in the prepared baking dish.
- Pour the enchilada sauce over the top and sprinkle with the remaining cheese. Bake for 20 minutes, until the cheese is bubbly and golden.
- Garnish with chopped fresh cilantro before serving.
The combination of creamy cheese and spiced black beans wrapped in a soft tortilla, then smothered in sauce, creates a dish that’s both comforting and full of flavor.
Tip: For an extra kick, add a diced jalapeño to the bean mixture or serve with a side of sour cream.
Black Bean and Rice Casserole
This Black Bean and Rice Casserole is a hearty, flavorful dish that brings a little spice to your dinner table with minimal fuss.
Ingredients
- 1 cup uncooked long-grain white rice
- 2 cups water
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
- In a medium saucepan, bring the water to a boil. Add the rice, cover, and reduce heat to low. Cook for 18 minutes, then remove from heat and let stand, covered, for 5 minutes.
- While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper, cooking until soft, about 5 minutes. Stir in the garlic and cook for 1 minute more.
- Add the black beans, diced tomatoes with green chilies, cumin, chili powder, and salt to the skillet. Stir to combine and cook for another 2 minutes.
- Fluff the rice with a fork and spread it evenly in the prepared baking dish. Top with the bean mixture, then sprinkle with cheddar cheese.
- Bake for 20 minutes, or until the cheese is bubbly and lightly golden. Garnish with fresh cilantro before serving.
The smoky cumin and spicy chilies in this casserole create a depth of flavor that’s perfectly balanced by the creamy cheese and fresh cilantro.
Tip: For an extra kick, serve with a dollop of sour cream or sliced avocado on top.
Black Bean and Pumpkin Soup
Warm up your kitchen with this hearty Black Bean and Pumpkin Soup, a cozy blend of savory and sweet that’s perfect for chilly evenings.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can pumpkin puree
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes.
- Stir in the garlic, cumin, smoked paprika, and cayenne pepper, cooking for another minute until fragrant.
- Add the black beans, pumpkin puree, and vegetable broth to the pot. Stir well to combine.
- Bring the soup to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
- Season with salt and black pepper. Stir in the lime juice just before serving.
- Garnish each bowl with fresh cilantro.
The magic of this soup lies in the smoky depth from the paprika paired with the bright lime finish, creating a balance that’s both comforting and invigorating.
Tip: For a smoother texture, blend half the soup before adding the lime juice and cilantro.
Black Bean and Avocado Toast
Start your morning with a vibrant and nutritious twist on classic avocado toast, featuring creamy black beans and a sprinkle of zesty lime.
Ingredients
- 2 slices of whole grain bread
- 1 ripe avocado
- 1/2 cup canned black beans, rinsed and drained
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice
- 1 tablespoon chopped cilantro
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Toast the whole grain bread until golden and crisp.
- In a small bowl, mash the avocado with lime juice, salt, and black pepper until smooth.
- Heat olive oil in a small pan over medium heat. Add black beans and cumin, cooking for 2-3 minutes until warmed through.
- Spread the mashed avocado evenly over the toasted bread slices.
- Top with the warm black beans, then sprinkle with chopped cilantro and red pepper flakes if using.
The combination of creamy avocado and spiced black beans creates a satisfying texture contrast, while the lime adds a bright finish that wakes up your taste buds.
Tip: For an extra crunch, sprinkle some toasted pumpkin seeds on top before serving.
Black Bean and Spinach Quesadillas
These Black Bean and Spinach Quesadillas are a quick, nutritious meal that packs a flavorful punch, perfect for busy weeknights or lazy weekends.
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onions
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups fresh spinach, roughly chopped
- 4 large flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1/2 cup salsa
- 1/4 cup chopped fresh cilantro
Instructions
- Heat olive oil in a large skillet over medium heat. Add onions and cook until soft, about 5 minutes. Stir in garlic, cumin, and salt, cooking for another minute until fragrant.
- Add black beans to the skillet, mashing slightly with the back of a spoon. Stir in spinach and cook until just wilted, about 2 minutes. Remove from heat.
- Spread the bean mixture evenly over half of each tortilla. Sprinkle with Monterey Jack cheese, then fold the tortillas over to cover the filling.
- Wipe the skillet clean and return to medium heat. Cook each quesadilla for 2-3 minutes per side, until golden and crispy and the cheese is melted.
- Serve hot with salsa and a sprinkle of fresh cilantro.
The combination of creamy beans, melted cheese, and fresh spinach creates a satisfying texture contrast that’s hard to resist. Plus, the cumin adds a warm, earthy note that elevates the whole dish.
Tip: For an extra kick, add a diced jalapeño to the onion mixture in step 1.
Black Bean and Chorizo Stew
Warm up your kitchen with this hearty Black Bean and Chorizo Stew, a flavorful dish that combines smoky chorizo with tender black beans in a rich, spicy broth.
Ingredients
- 1 tbsp olive oil
- 1/2 lb chorizo, sliced into 1/2-inch pieces
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 cups chicken broth
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add chorizo and cook until browned, about 5 minutes. Remove chorizo and set aside.
- In the same pot, add onion, garlic, and red bell pepper. Cook until softened, about 5 minutes.
- Stir in ground cumin, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
- Add black beans, diced tomatoes, and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Return the chorizo to the pot and simmer for an additional 10 minutes. Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
The smoky depth of the chorizo paired with the creamy black beans creates a stew that’s both comforting and boldly flavored.
Tip: For an extra kick, add a diced jalapeño with the bell pepper.
Black Bean and Coconut Curry
Warm up your kitchen with this comforting Black Bean and Coconut Curry, a dish that’s as nourishing as it is flavorful, perfect for a cozy weeknight dinner.
Ingredients
- 1 tbsp coconut oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 tbsp lime juice
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat the coconut oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes.
- Stir in the garlic, ginger, curry powder, cumin, turmeric, and cayenne pepper. Cook for 1 minute until fragrant.
- Add the black beans, coconut milk, and vegetable broth. Bring to a simmer and cook for 15 minutes, stirring occasionally.
- Remove from heat and stir in the lime juice. Season with salt to taste.
- Garnish with fresh cilantro before serving.
The creamy coconut milk and hearty black beans create a rich texture, while the lime juice adds a bright finish that makes this curry truly special.
Tip: For an extra layer of flavor, toast the curry powder in a dry pan for 30 seconds before adding it to the dish.
Black Bean and Lime Cilantro Rice
Brighten up your meal with this zesty Black Bean and Lime Cilantro Rice, a vibrant side dish that packs a punch of flavor with minimal effort.
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 1 can (15 oz) black beans, drained and rinsed
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp ground cumin
Instructions
- In a medium saucepan, combine the rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18 minutes, or until the water is absorbed and the rice is tender.
- Fluff the rice with a fork, then gently stir in the black beans, cilantro, lime juice, olive oil, salt, and cumin until well combined.
- Cover the saucepan and let the rice sit for 5 minutes off the heat to allow the flavors to meld together.
The lime and cilantro bring a refreshing brightness to the dish, while the cumin adds a subtle warmth that complements the earthy black beans perfectly.
Tip: For an extra burst of freshness, serve with additional lime wedges on the side.
Black Bean and Chocolate Brownies
Who knew black beans could make brownies even more decadent? These fudgy delights are a game-changer for chocolate lovers looking for a healthier twist.
Ingredients
- 1 (15-ounce) can black beans, drained and rinsed
- 3 large eggs
- 3 tablespoons coconut oil, melted
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F and grease an 8×8-inch baking pan.
- In a blender or food processor, combine the black beans, eggs, 3 tablespoons melted coconut oil, 3/4 cup granulated sugar, 1/2 cup cocoa powder, 1 teaspoon vanilla extract, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Blend until smooth.
- Fold in 1/2 cup chocolate chips, then pour the batter into the prepared pan.
- Bake for 25-30 minutes, or until the edges start to pull away from the pan and a toothpick comes out clean.
The secret to these brownies’ ultra-moist texture? Black beans replace flour, making them gluten-free and packed with protein.
Tip: For an extra chocolatey punch, sprinkle a handful of chocolate chips on top before baking.
Black Bean and Egg Breakfast Burritos
Start your morning with a protein-packed punch with these Black Bean and Egg Breakfast Burritos, a hearty and flavorful way to kick off your day.
Ingredients
- 4 large eggs
- 1/2 cup black beans, rinsed and drained
- 1/4 cup diced red bell pepper
- 1/4 cup diced onion
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp salt
- 1 tbsp olive oil
- 4 large flour tortillas
- 1/2 cup shredded cheddar cheese
- 2 tbsp chopped fresh cilantro
- 1/4 cup salsa
Instructions
- In a medium bowl, whisk the eggs with cumin, chili powder, and salt until well combined.
- Heat olive oil in a large non-stick skillet over medium heat. Add the red bell pepper and onion, sautéing for 3-4 minutes until softened.
- Pour the egg mixture into the skillet with the vegetables. Cook, stirring occasionally, until the eggs are scrambled and fully cooked, about 3-4 minutes.
- Add the black beans to the skillet, stirring gently to combine with the eggs and vegetables. Cook for an additional 1-2 minutes until heated through.
- Warm the flour tortillas in a dry skillet or microwave for about 20 seconds to make them pliable.
- Divide the egg and bean mixture evenly among the tortillas. Top each with shredded cheddar cheese, chopped cilantro, and a spoonful of salsa.
- Fold the sides of the tortillas over the filling, then roll up tightly to form burritos.
The combination of fluffy eggs, hearty black beans, and melted cheese wrapped in a warm tortilla makes these burritos a satisfying breakfast that’s ready in minutes.
Tip: For an extra kick, add a dash of hot sauce or a sprinkle of diced jalapeños to the filling before rolling up the burritos.
Conclusion
We hope these 18 spicy black bean recipes inspire your next meal with their simplicity and bold flavors, all starting with a humble can. Perfect for busy weeknights or cozy weekends, there’s something for every taste. Don’t forget to try your favorites, share your thoughts in the comments, and pin this roundup for later. Happy cooking!