Author: Ania Catalano
Author: Georgia Downard
Spiced with cinnamon, allspice, and cocoa powder, this warming bean and turkey chili pairs perfectly with the sweet fall flavor of roasted spaghetti squash in this naturally gluten-free dinner.
Author: Anna Stockwell
Who needs meat? The cumin-scented black bean filling is hearty, satisfying, and incredibly easy to prepare. Round out the meal-and get a complete protein-by adding Mexican rice.
Author: Bon Appétit Test Kitchen
Author: Nava Atlas
Author: May S. Bsisu
Author: Irma S. Rombauer
This vegetarian version of Mexican take-out taco salad contains crisp romaine and peppery arugula tossed in a creamy, intentionally zippy avocado-lime dressing. Chili-flavored quinoa, black beans and crispy...
Author: Kathryne Taylor
This ground beef chili recipe with black beans and chickpeas comes from Gina Homolka's cookbook SkinnyTastes: Fast and Slow
Author: Gina Homolka
This recipe brings together the flavors of Mexico's Gulf Coast with the anise-like flavor of Mexican avocado leaves and the tang of sour oranges.
Author: Luz Calvo and Catriona Rueda Esquibel
Try our easy chicken nachos recipe from Lucinda Scala Quinn, made with black beans, cooked chicken, and salsa.
Author: Lucinda Scala Quinn
Evocative of cassoulet but so much easier, this bean soup manages to be both rugged and elegant. No part of the confit duck legs goes to waste.
Author: Paul Grimes
Author: Lori De Mori
Author: Gail Conde
Author: Bon Appétit Test Kitchen
Author: Shelley Wiseman
The beans for this light and lemony first course will need to soak overnight.
Author: Bon Appétit Test Kitchen
Author: Robb Walsh
Author: Rebecca Fulcher
Author: Susanna Hoffman
Author: Jeff Cerciello
Author: Crescent Dragonwagon