Black Bean Recipes

In my newsletter, I talked about the importance of plant based protein, and I gave a special shout out to black beans.  Here are some great recipes!

Quinoa and Black Beans


  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, peeled and chopped
  • 3/4 cup uncooked quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro


  1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
  2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
  3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
Black Bean Veggie Tacos
1 can black beans (rinsed and drained)
1/2 a white onion, sliced
1 cup chopped mushrooms
yellow peppers (optional)
1 tsp. sea salt
1 tsp. chipotle pepper
1/2 tsp. curry powder 
Taco shells (look for gluten free if necessary)
1 cup shredded cheese -optional (I use Daiya dairy free mozarella)
1. Sautee the sliced onions and chopped mushrooms in oil (coconut or olive oil)
2. Add peppers if desired.
3. Sprinkle seat salt, chipotle pepper and curry powder and stir. Let cook on low for a couple of minutes.
4. Add to tacos, then add chopped acocados and cheese if desired