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Spicy Black Bean Tacos with Avocado Crema
A flavorful and filling vegetarian option that’s perfect for a weeknight dinner or lunch on-the-go. This recipe combines the spicy kick of chipotle peppers with the creaminess of avocado crema, all wrapped up in a crispy taco shell.
Ingredients:
– 1 can black beans, drained and rinsed
– 1/2 cup diced onion
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1 chipotle pepper in adobo sauce, finely chopped
– Salt and pepper to taste
– 8-10 corn tortillas
– Avocado Crema (see below)
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, cumin, smoked paprika, and chipotle pepper; cook for an additional minute.
4. Stir in the black beans and season with salt and pepper to taste.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
Avocado Crema:
– 3 ripe avocados, diced
– 1/2 cup sour cream
– 1 tablespoon lime juice
– Salt and pepper to taste
Combine all ingredients in a bowl and stir until smooth. Serve with the tacos.
Cooking Time: About 20-25 minutes
Creamy White Bean and Rosemary Soup
A comforting and flavorful soup that combines the creamy richness of cannellini beans with the herbaceousness of rosemary, perfect for a cozy evening meal.
Ingredients:
– 1 cup dried cannellini beans, soaked overnight and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and rosemary; cook for an additional minute.
3. Add the soaked and drained cannellini beans, vegetable broth, and salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the beans are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return to the pot.
5. Stir in the heavy cream or half-and-half. Serve hot, garnished with grated Parmesan cheese if desired.
Cooking Time: 40-50 minutes
Smoky BBQ Baked Beans with Maple Glaze
Transform your baked beans into a sweet and smoky masterpiece with this easy recipe.
Ingredients:
– 1 pound dried navy beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup ketchup
– 1/4 cup apple cider vinegar
– 2 tablespoons brown sugar
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– 1/4 cup maple syrup (for glaze)
– 1 tablespoon Worcestershire sauce (optional)
Instructions:
1. Preheat oven to 275°F.
2. In a large Dutch oven or oven-safe pot, combine beans, onion, garlic, ketchup, vinegar, brown sugar, smoked paprika, cumin, salt, and pepper.
3. Cover the pot and bake for 6-8 hours, stirring every hour, until beans are tender.
4. Remove from oven and stir in maple syrup and Worcestershire sauce (if using).
5. Return to oven and bake for an additional 30 minutes, or until glaze is caramelized.
Cooking Time: 6-8 hours + 30 minutes
Mediterranean Chickpea Salad with Lemon Tahini Dressing
This refreshing salad combines the creamy tanginess of lemon tahini dressing with the nutty flavor of chickpeas, all wrapped up in a Mediterranean-inspired package. Perfect for a light and satisfying lunch or dinner!
Ingredients:
– 1 can chickpeas (drained and rinsed)
– 1/2 cup chopped red bell pepper
– 1/4 cup chopped cucumber
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons lemon juice
– 1 tablespoon tahini
– 1 garlic clove, minced
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine chickpeas, red bell pepper, cucumber, feta cheese, and parsley.
2. In a small bowl, whisk together lemon juice, tahini, garlic, salt, and pepper.
3. Pour the dressing over the salad and toss to coat.
4. Serve immediately, garnished with additional parsley if desired.
Cooking Time: 10 minutes
Vegan Three-Bean Chili with Quinoa
This hearty vegan chili recipe combines the flavors of three different beans, quinoa, and aromatic spices for a satisfying and nutritious meal.
Ingredients:
– 1 cup cooked kidney beans
– 1 cup cooked black beans
– 1 cup cooked pinto beans
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 teaspoons chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 1 cup quinoa, rinsed and drained
– 4 cups vegetable broth
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add the onion, garlic, and red bell pepper; cook until the vegetables are tender.
2. Stir in the chili powder, cumin, smoked paprika, salt, and pepper; cook for 1 minute.
3. Add the cooked beans, quinoa, and vegetable broth to the pot. Bring to a simmer.
4. Reduce heat to low; cover and cook for 20-25 minutes or until the quinoa is tender and the flavors have melded together.
Cooking Time: 20-25 minutes
Garlicky Cannellini Bean Dip with Herbs
Garlicky Cannellini Bean Dip with Herbs: Elevate your snacking game with this creamy and aromatic dip, perfect for veggie sticks, crackers, or pita chips.
Ingredients:
– 1 (15 oz) can cannellini beans, drained and rinsed
– 3 cloves garlic, minced
– 1/4 cup olive oil
– 2 tablespoons fresh parsley, chopped
– 1 tablespoon fresh thyme, chopped
– Salt and pepper to taste
– 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a blender or food processor, combine cannellini beans, garlic, olive oil, parsley, thyme, salt, and pepper.
3. Blend until smooth, stopping to scrape down the sides as needed.
4. Transfer the mixture to a baking dish and bake for 15-20 minutes or until heated through.
5. Stir in lemon juice and adjust seasoning if desired.
Cooking Time: 15-20 minutes
Crispy Roasted Chickpeas with Smoked Paprika
Elevate your snack game with this addictive and flavorful recipe! Crispy roasted chickpeas get a smoky twist from the addition of smoked paprika, perfect for munching on while watching your favorite TV show or as a healthy pick-me-up.
Ingredients:
– 1 can chickpeas (drained and rinsed)
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the chickpeas and remove any loose skins.
3. In a bowl, toss the chickpeas with olive oil, smoked paprika, salt, and black pepper until evenly coated.
4. Spread the chickpeas in a single layer on a baking sheet.
5. Roast for 30-40 minutes or until crispy, shaking the pan halfway through.
Cooking Time: 30-40 minutes
Serve: Enjoy your crispy roasted chickpeas with smoked paprika as is or add to salads, wraps, or use as a crunchy snack.
Lentil and Black Bean Vegan Burgers
A flavorful and nutritious vegan burger option, packed with the goodness of lentils and black beans. Perfect for a quick and easy dinner or lunch on-the-go.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup cooked black beans
– 1/4 cup rolled oats
– 1/4 cup finely chopped onion
– 2 cloves garlic, minced
– 1 tablespoon chili powder
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. In a large bowl, mash the lentils and black beans together using a fork or potato masher.
2. Add the oats, onion, garlic, chili powder, and cumin to the bowl. Mix well until combined.
3. Season with salt and pepper to taste.
4. Divide the mixture into 4-6 portions, depending on desired burger size.
5. Shape each portion into a patty.
6. Heat the olive oil in a non-stick skillet or grill over medium-high heat. Cook the patties for 4-5 minutes per side, until golden brown and crispy.
7. Serve on your favorite bun with your preferred toppings.
Cooking Time: 10-12 minutes
Coconut Curry Red Lentil Stew
This hearty stew combines the warmth of curry spices with the creaminess of coconut milk and the comfort of red lentils. Perfect for a chilly evening, this recipe is easy to make and packed with nutritious ingredients.
Ingredients:
– 1 cup dried red lentils
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 1 tsp ground cumin
– 1 tsp curry powder
– 1/2 tsp turmeric
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, sauté onions and garlic in a little water until softened.
2. Add lentils, diced tomatoes, coconut milk, cumin, curry powder, and turmeric. Stir well.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves.
Cooking Time: 30-40 minutes
Mexican Pinto Bean Enchiladas
Mexican Pinto Bean Enchiladas: A flavorful and satisfying dish that combines tender pinto beans with rich enchilada sauce and crispy tortillas.
Ingredients:
– 1 cup cooked pinto beans
– 6-8 corn tortillas
– 1/2 cup enchilada sauce
– 1/4 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix together pinto beans, enchilada sauce, and salt and pepper to taste.
3. Dip each tortilla in the bean mixture, coating both sides evenly.
4. Place coated tortillas seam-side down on a baking sheet lined with parchment paper.
5. Top each tortilla with shredded cheese and chopped cilantro.
6. Drizzle with olive oil and cover with foil.
7. Bake for 20-25 minutes or until hot and bubbly.
Cooking Time: 20-25 minutes
Moroccan Spiced Chickpea and Sweet Potato Stew
Warm up with this aromatic and nutritious stew, inspired by the flavors of Morocco. This comforting dish is perfect for a cozy night in or a satisfying lunch.
Ingredients:
– 1 large sweet potato, peeled and diced
– 1 can chickpeas (15 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cayenne pepper
– Salt and black pepper, to taste
– 2 tablespoons olive oil
– 2 cups vegetable broth
– 1 can diced tomatoes (14 oz)
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onions and cook until softened, about 5 minutes.
3. Add the garlic, cumin, smoked paprika, cinnamon, and cayenne pepper. Cook for 1 minute.
4. Add the sweet potato, chickpeas, vegetable broth, and diced tomatoes. Season with salt and black pepper to taste.
5. Bring to a simmer and cook, covered, for 30-40 minutes or until the sweet potatoes are tender.
Cooking Time: 45-50 minutes
Vegan Refried Beans with Chipotle
Elevate your bean game with this flavorful vegan refried beans recipe, infused with the bold heat of chipotle peppers. Perfect for tacos, burritos, or as a side dish.
Ingredients:
– 1 cup dried pinto beans, soaked overnight and drained
– 2 cups water
– 1/4 cup diced onion
– 3 cloves garlic, minced
– 1 chipotle pepper in adobo sauce, chopped (see notes)
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt, to taste
Instructions:
1. In a large pot, combine soaked pinto beans and water. Bring to a boil, then reduce heat and simmer for 45 minutes or until beans are tender.
2. Drain excess liquid and add onion, garlic, chipotle pepper, cumin, smoked paprika (if using), and salt. Mash with a potato masher or blend partially for desired consistency.
3. Simmer refried beans over low heat for an additional 10-15 minutes to allow flavors to meld.
Cooking Time: 55-60 minutes
White Bean and Kale Minestrone Soup
This Italian-inspired soup is a flavorful and nutritious meal perfect for a chilly day. With the comforting combination of creamy white beans, tender kale, and aromatic vegetables, you’ll be sipping on this goodness in no time.
Ingredients:
– 1 can (15 oz) cannellini beans, drained and rinsed
– 2 cups chopped kale leaves
– 1 medium onion, diced
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. In a large pot, sauté onion, garlic, carrots, and celery in a little water until tender.
2. Add the cannellini beans, vegetable broth, diced tomatoes, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Stir in chopped kale and cook until wilted.
4. Season with salt and pepper to taste.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Black Bean and Mango Salsa Wraps
A vibrant and flavorful wrap that combines the sweetness of mango with the savory taste of black beans.
Ingredients:
– 1 cup cooked black beans, warmed
– 1 ripe mango, diced
– 1/2 red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– 1 teaspoon cumin
– Salt and pepper to taste
– 4 large flour tortillas
– Optional toppings: shredded cheese, sour cream, cilantro
Instructions:
1. In a medium bowl, combine black beans, mango, red onion, jalapeño, lime juice, and cumin.
2. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
3. Spoon about 1/4 cup of the bean-mango mixture onto the center of each tortilla.
4. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll the wrap into a neat package.
5. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: 10 minutes
Lemony Lentil and Spinach Soup
This vibrant and flavorful soup is a perfect blend of comforting warmth and refreshing brightness, thanks to the brightening effect of lemon juice. It’s a simple and nourishing meal that’s ready in under an hour.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 cups fresh spinach leaves
– 1/4 cup freshly squeezed lemon juice
– 1 teaspoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the lentils, broth, and lemon juice. Bring to a boil, then reduce the heat and simmer for 30-40 minutes or until the lentils are tender.
4. Stir in the spinach leaves and cook until wilted.
5. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Vegan Baked Beans with Tempeh Bacon
This recipe combines the comfort of traditional baked beans with the smoky, savory flavor of tempeh bacon. Perfect for vegans and non-vegans alike, this dish is sure to become a new favorite.
Ingredients:
– 1 cup cooked navy beans
– 1/4 cup ketchup
– 2 tbsp brown sugar
– 1 tsp ground mustard
– 1 tsp smoked paprika
– 1/4 cup tempeh bacon bits (homemade or store-bought)
– 1 onion, chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, combine navy beans, ketchup, brown sugar, mustard, smoked paprika, tempeh bacon bits, onion, and garlic.
3. Mix well until all ingredients are fully incorporated.
4. Transfer the mixture to a baking dish and cover with aluminum foil.
5. Bake for 30 minutes, then remove the foil and continue baking for an additional 15-20 minutes, or until the beans are caramelized and the flavors have melded together.
Cooking Time: 45-50 minutes
Chickpea and Vegetable Coconut Curry
A flavorful and nutritious curry that combines the creaminess of coconut milk with the earthy goodness of chickpeas and a variety of colorful vegetables.
Ingredients:
– 1 can chickpeas (14 oz)
– 2 medium-sized onions, diced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 small carrot, peeled and grated
– 1 can coconut milk (14 oz)
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions, garlic, bell pepper, and carrot; cook until the vegetables are tender, about 5 minutes.
3. Stir in curry powder, cumin, turmeric, salt, and pepper.
4. Add chickpeas and coconut milk; bring to a simmer.
5. Reduce heat to low and let curry simmer for 10-15 minutes or until the flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Spiced Kidney Bean and Sweet Potato Stew
Warm up with this comforting and flavorful stew, perfect for a cozy evening or a pick-me-up on a chilly day. This recipe combines the natural sweetness of sweet potatoes with the earthy flavor of kidney beans, all infused with aromatic spices.
Ingredients:
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 can (14.5 oz) kidney beans, drained and rinsed
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• Salt and pepper, to taste
• 4 cups vegetable broth
• 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the cubed sweet potatoes, kidney beans, cumin, smoked paprika, cinnamon, salt, and pepper. Stir to combine.
5. Pour in the vegetable broth and bring the mixture to a simmer.
6. Reduce heat to low and let stew cook for 25-30 minutes or until sweet potatoes are tender.
Cooking Time: 25-30 minutes
Vegan Black Bean Brownies
These brownies are a game-changer for vegan dessert lovers, packed with the natural sweetness of black beans and a hint of cocoa powder. Perfect for satisfying your sweet tooth without compromising on flavor or ethics.
Ingredients:
– 1 can black beans, drained and rinsed
– 1/2 cup unsweetened cocoa powder
– 1/4 cup maple syrup
– 1/4 cup coconut sugar
– 1/2 cup all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup vegan chocolate chips
– 1 tablespoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease an 8×8 inch baking dish.
2. In a blender or food processor, combine black beans, cocoa powder, maple syrup, coconut sugar, and vanilla extract. Blend until smooth.
3. In a separate bowl, whisk together flour, baking powder, and salt.
4. Add the dry ingredients to the wet mixture and stir until combined.
5. Melt chocolate chips in a double boiler or microwave-safe bowl. Fold into the brownie mixture.
6. Pour batter into prepared dish and bake for 25-30 minutes or until a toothpick comes out clean.
Cooking Time: 25-30 minutes
White Bean and Sun-Dried Tomato Pasta
This hearty pasta dish combines the creaminess of cannellini beans with the sweet and tangy flavors of sun-dried tomatoes, all wrapped up in a rich and savory sauce.
Ingredients:
– 8 oz. pasta (such as pappardelle or fettuccine)
– 1 can (15 oz.) cannellini beans, drained and rinsed
– 1/4 cup sun-dried tomatoes, chopped
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 1 tsp dried basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute.
3. Add sun-dried tomatoes and cannellini beans to the skillet. Cook for 2-3 minutes or until heated through.
4. Combine cooked pasta with the bean mixture and toss to coat.
5. Season with salt, pepper, and basil. Top with Parmesan cheese if desired.
6. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Summary
Discover the flavorful world of vegan bean recipes! From spicy tacos to comforting soups, these 20 deliciously wholesome recipes showcase the versatility and nutritional power of plant-based beans. Try Spicy Black Bean Tacos with Avocado Crema or Creamy White Bean and Rosemary Soup for a taste of elegance. Or, go bold with Smoky BBQ Baked Beans with Maple Glaze or Crispy Roasted Chickpeas with Smoked Paprika. Whether you’re in the mood for comfort food, international flavors, or sweet treats, these vegan bean recipes have something for everyone.
