Recipe Wednesday: Black Beans – 3 ways

Recipe Wednesday: Black Beans – 3 ways

Mar 30

I am a big fan of leftovers, and when you can use leftovers to make a totally different meal, that’s even better! Here I start with a simple meal of Black Beans and Rice, then I have recipes for Black Bean and Sweet Potato Burritos as well as a Black Bean Soup that can be made with the leftover Black Beans. You’ll see that you end up making a big pot of black beans even though the recipe is for two, you’ll need all those leftovers for the other meals, and there may even be leftovers still. The best part, one starting dish, into three easy meals!

Black Beans and Rice - Enough beans for 6 people, or two people for all three recipes


  • White rice
  • Olive Oil
  • Green Pepper, seeded and diced
  • Medium Onion, diced
  • 1 teaspoon minced garlic
  • 3 16oz cans of black beans
  • 1 cup water
  • 1 tablespoon of dried Mexican oregano
  • 1 tablespoon of dried parsley
  • 2 teaspoons of Cumin
  • Sprinkle of Chipolte Powder (optional bigger sprinkle if you like it spicy)
  • Salsa and Sour Cream for Garnish

Make appropriate amount of rice according to your rice cookers directions or the back of the box directions. Heat a bit of olive oil in a large sauce pan over medium heat. Saute green peppers and onions until onions are translucent but peppers are not brown. Add remainder of ingredients and simmer for a minimum of 20 minutes. Use a potato masher to gently break up half the beans to release their starches. This will thicken the beans, but if you like them thinner, just add some more water. Simmer another 10 minutes. Serve over rice with a dollop of salsa and sour cream on top. *Note for two people the serving size is one cup of the bean mixture. Save the rest in a covered container until the next recipe needs to be made.


Black Bean and Sweet Potato Burritos


  • 1 teaspoon ground cumin
  • 2 teaspoons prepared mustard
  • 1 pinch cayenne pepper, or to taste
  • 2 cups cooked and mashed sweet potatoes
  • 2 cups prepared black beans from previous recipe
  • 4-6 (10 inch) flour tortillas, warmed
  • about 6 ounces shredded Cheddar cheese
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In medium bowl mix first four ingredients together. Warm slightly in microwave.
  3. Mash black beans in a small bowl until no bean is left whole and mixture is thicker. Warm slightly in mircowave.
  4. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas (about 1/3 cup of both in each tortilla, for fuller burritos go with 1/2 cup of each filling). Top with cheese, diving evenly between tortillas. Fold up tortillas burrito style, and place on a baking sheet.
  5. Bake for 12 minutes in the preheated oven, and serve. Great on their own or dipped in some sour cream and salsa

Black Bean Soup

  • 2 slices bacon, finely chopped
  • 1 medium onion, chopped
  • 1 garlic clove, pressed
  • 1 (14 1/2-ounce) can reduced-sodium Chicken or Vegetable Broth
  • 1 (14 ounce) can of  diced tomatoes in juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon of Chili powder or to taste
  • 2 cups of prepared black beans from first recipe
  • Salt and pepper
  • hand full of cilantro, sour cream, salsa, lime slices and tortilla chips for garnish

Cook bacon in medium sauce pan until crispy, remove from pan and reserve. In bacon grease, cook onion and garlic 4-5 minutes. Add broth, tomatoes with juice, Worcestershire. chili powder, and black beans. Stir well to combine and heat for about 5 minutes. Add salt and pepper as needed and simmer until soup is right consistency (add more broth or some water as needed) and the onions are cooked. Serve hot in bowls with chopped cilantro, dollop of sour cream, bit of salsa, a squeeze of lime and some crumbled tortilla chips!  (You can add the crumbled reserved bacon on top too, or just eat it for breakfast the next morning)


  1. Jamie

    Hey Laura! I love checking out your blog every now and then, it’s so fun to see what you guys are up to! (i really want to start composting- you have inspired me!). These recipes look great! question though- the prepared mustard in the burrito recipe, is that just regular yellow mustard, spicy mustard, or ground mustard seed? lol, thanks!

    • Laura V.

      Hey Jamie! Great question! I am pretty sure when a recipe calls for ‘prepared mustard’ they mean the bright yellow, all-American type. However, that is my least favorite of all mustards. I tend to keep either Dijon or Spicy Brown around and whatever I have is what I use in the recipe.

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