Black Beans

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southwest chicken quesadilla with black beans and melted cheese
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Southwest Chicken Breast Quesadilla with Black Beans

Chicken, black beans, and melted cheese tucked into crispy golden tortillas.

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1. Heat 1 tbsp olive oil in a skillet over medium heat until shimmering. 2. Add thinly sliced chicken breast seasoned with salt, pepper, and 0.5 tsp chili powder. Cook 3-4 minutes per side until internal temperature 165°F, surface golden. 3. Remove chicken, set aside. 4. In the same skillet, add 0.5 cup rinsed black beans. Warm 2 minutes. 5. Remove beans, wipe skillet clean. 6. Place one large tortilla in skillet over medium heat. 7. Sprinkle 0.5 cup shredded cheese evenly over tortilla. 8. Layer chicken slices and black beans over cheese. 9. Top with another 0.5 cup shredded cheese and second tortilla. 10. Cook 3-4 minutes until bottom tortilla is golden and cheese begins to melt. 11. Carefully flip quesadilla using a large spatula. Cook 3-4 minutes until second side is golden and cheese is fully melted. 12. Remove from heat, let rest 2 minutes. 13. Cut into wedges. 14. Finish with a squeeze of lime juice.

  • Chicken breast

  • Black beans

  • Tortilla

  • Cheese

  • Olive oil

  • Chili powder

  • Lime juice

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ground beef nacho skillet with beans corn cheddar and cilantro
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Ground Beef Nacho Skillet

Ground beef cooked with beans, corn, and melted cheddar in one pan for an easy dinner.

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1. Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and let it shimmer. 2. Add 1 lb ground beef, patted dry, in a single layer. Cook without stirring for 3-4 minutes until browned on one side. Stir and cook until no pink remains and internal temperature reaches 160°F. Drain excess fat. 3. Add 1 cup diced onion and 2 cloves minced garlic. Cook over medium heat for 4-5 minutes until onions are translucent. 4. Stir in 1 cup canned black beans drained and rinsed, 1 cup canned corn drained, 1 tsp chili powder, 0.5 tsp cumin, 0.5 tsp salt, and 0.25 tsp black pepper. Cook 3 minutes until heated through. 5. Sprinkle 1.5 cups shredded cheddar cheese evenly over the mixture. Cover skillet with lid and reduce heat to low. 6. Cook 3-4 minutes until cheese melts and sauce coats ingredients. 7. Remove from heat and finish with 2 tbsp chopped fresh cilantro.

  • ground beef

  • olive oil

  • onion

  • garlic

  • canned black beans

  • canned corn

  • chili powder

  • cumin

  • salt

  • black pepper

  • cheddar cheese

  • cilantro

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ground beef taco soup with beans corn tomatoes and broth
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Ground Beef Taco Soup

Ground beef simmered with beans, corn, and tomatoes in a flavorful broth for an easy dinner.

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1. Heat a large pot over medium-high heat. Add 1 tbsp olive oil and let it shimmer. 2. Add 1 lb ground beef, patted dry, in a single layer. Cook without stirring for 3-4 minutes until browned on one side. Stir and cook until no pink remains and internal temperature reaches 160°F. Drain excess fat. 3. Add 1 cup diced onion and 2 cloves minced garlic. Cook over medium heat for 4-5 minutes until onions are translucent. 4. Stir in 1 can (15 oz) black beans drained and rinsed, 1 can (15 oz) corn drained, 1 can (14.5 oz) diced tomatoes with juice, 4 cups beef broth, 2 tbsp taco seasoning, 1 tsp salt, and 0.5 tsp black pepper. 5. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes. 6. Remove from heat and finish with 2 tbsp chopped fresh cilantro.

  • ground beef

  • olive oil

  • onion

  • garlic

  • canned black beans

  • canned corn

  • canned diced tomatoes

  • beef broth

  • taco seasoning

  • salt

  • black pepper

  • cilantro

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