Type what you have

Ingredients

• ✓ black bean
• chili without beans
• onion
• corn tortilla
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Mix chili, black beans, and onion together in a bowl.
3. 3 Layer 4 tortillas in the bottom of the prepared baking dish; cover with 1 cup Cheddar cheese. Spoon half the chili mixture over cheese layer. Repeat 2 more layers with the remaining ingredients, ending with Cheddar cheese on top. Cover dish with aluminum foil.
4. 4 Bake in the preheated oven until lasagna is bubbling, 20 to 30 minutes.

By Kimmie Mitchell

Ingredients

• ✓ black bean
• water
• quinoa
• corn
• vegetable blend

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.
2. 2 Place vegetable blend in a microwave-safe bowl; microwave until heated through, about 5 minutes. Stir vegetable blend into quinoa.

By eaforsythe

Ingredients

• ✓ black bean
• chicken breast
• corn
• salsa
• taco seasoning

Instructions

1. 1 Place chicken, corn, beans, salsa, and taco seasoning into a slow cooker.
2. 2 Cook on Low until chicken is tender and flavors have combined, about 8 hours.
3. 3 Shred chicken meat using 2 forks.

By BusyMomTo4

Ingredients

• ✓ black bean
• corn
• pumpkin
• green salsa
• chicken
• mexican blend cheese
• corn tortilla

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine black beans, corn, pumpkin, salsa verde, chicken, and 1 cup Mexican cheese in a bowl.
3. 3 Place about 1/2 of the mixture evenly in the corn tortillas and roll up. Place rolled tortillas, seam-side down, in an 8x11-inch baking dish. Top tortillas with the remaining mixture and sprinkle with remaining cheese.
4. 4 Bake in the preheated oven until cheese is melted and bubbling, about 35 minutes.

By Erica08

Ingredients

• ✓ black bean
• chicken broth
• corn
• chicken chunk
• cream of chicken soup
• tomato
• green chile pepper

Instructions

1. 1 Combine black beans, chicken broth, corn, chicken chunks, cream of chicken soup, and diced tomatoes with green chilies in a saucepan; bring to a boil, reduce heat to low, and simmer for 20 minutes.

By Julie A

Ingredients

• ✓ black bean
• chicken breast
• corn
• salsa
• brown rice
• cream cheese

Instructions

1. 1 Place frozen chicken breasts into a slow cooker and cover with corn, black beans, and salsa.
2. 2 Cook on High for 4 hours.
3. 3 Transfer chicken breasts to a cutting board and shred with 2 forks. Return shredded chicken to the slow cooker and stir in brown rice. Mix in cream cheese, cover, and cook for 30 more minutes.

By Allrecipes Member

Ingredients

• ✓ black bean
• ground turkey
• corn
• tomato
• taco seasoning mix
• romaine leaf

Instructions

1. 1 Heat a large nonstick skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in corn, black beans, diced tomatoes, and taco seasoning. Bring to a simmer and cook until heated through, 10 to 12 minutes.
2. 2 Lay lettuce leaves on a flat surface and fill with turkey and bean mixture.

By Kristina72913

Ingredients

• ✓ black bean
• water
• garlic
• pepper
• salt
• liquid smoke
• onion

Instructions

1. 1 Mash 2/3 cup beans in a small bowl to a smooth paste; set aside.
2. 2 Place remaining beans and water in a medium saucepan over medium heat. Cook at a simmer until heated through. Stir in garlic, pepper, salt, and liquid smoke.
3. 3 Stir bean paste into whole beans until well combined. Add onion and simmer until onion is slightly cooked, about 10 minutes.

By BROMFIELD

Ingredients

• ✓ black bean
• chicken broth
• rotisserie chicken
• corn
• salsa
• corn tortilla
• cilantro

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine broth, chicken, black beans, corn, and salsa in a pot over medium-high heat; bring to a boil. Reduce heat and simmer, stirring occasionally, for 10 minutes.
3. 3 Meanwhile, slice tortillas into 1/4-inch strips and spread on a baking sheet.
4. 4 Bake in the preheated oven until golden brown, about 5 minutes.
5. 5 Stir cilantro into soup. Ladle into bowls and top with tortilla strips.

By Suellen Maggard

Ingredients

• ✓ black bean
• green chili
• tomato
• onion
• garlic
• pie crust
• cheddar cheese
• flour tortilla

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a large bowl, mix the beans, green chiles, tomatoes, onion and garlic. Line 9 inch pie pan with one pie crust. Pour 1/4 of the bean mixture into crust and spread evenly. Sprinkle with some of the cheese and cover with a tortilla. Continue to layer mixture the with cheese and tortillas, then cover with second pie crust. Flute edges and make slits in top.
3. 3 Bake in preheated oven for 45 minutes, or until crust is golden.

By Sherrie

Ingredients

• ✓ black bean
• water
• yellow rice mix
• olive oil
• corn
• lime juice
• cumin

Instructions

1. 1 Bring water, rice, and olive oil to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice tender, and liquid absorbed, 20 to 25 minutes.
2. 2 Combine corn, black beans, lime juice, and cumin in a large bowl; stir in rice and serve.

By tahoegirl

Ingredients

• ✓ black bean
• ground beef
• tomato vegetable juice
• tomato
• corn
• kidney bean
• taco seasoning mix

Instructions

1. 1 Heat a large stockpot over medium-high heat. Cook and stir ground beef in the hot pot until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Add tomato-vegetable juice, tomatoes, corn, kidney beans, black beans, and taco seasoning to beef in the pot. Bring to a boil. Reduce heat to medium and cook until heated through.

By Carla A.

Ingredients

• ✓ black bean
• vegetable broth
• sweet potato
• picante sauce
• roasted red pepper
• cilantro
• paprika
• lime

Instructions

1. 1 Combine vegetable broth and sweet potatoes in a pot over medium-high heat. Bring to a boil and cook until sweet potatoes are softened, about 7 minutes.
2. 2 Meanwhile, combine black beans and picante sauce in a blender; blend until smooth.
3. 3 Add the black bean mixture and roasted red peppers to the soup. Reduce heat. Add cilantro, smoked paprika, and lime juice. Stir soup and cook until heated through, 5 to 7 minutes.

By Chef Mo

Ingredients

• ✓ black bean
• avocado
• tomato
• green onion
• mexicorn
• red wine vinegar
• canola oil
• hot pepper sauce

Instructions

1. 1 Stir together avocados, tomatoes, green onions, black beans, and Mexicorn in a large bowl. Stir in red wine vinegar, canola oil, and hot pepper sauce. Cover the bowl and chill in the refrigerator for 1 hour.

By FAIRBORN

Ingredients

• ✓ black bean
• oil
• portobello mushroom
• onion
• tomato
• chorizo sausage spice seasoning
• spinach
• flour tortilla

Instructions

1. 1 Heat oil in a skillet over medium heat until sizzling. Add mushrooms and onion and cook until mushrooms begin to soften, about 5 minutes. Add beans, diced tomatoes, and 2 tablespoons reserved tomato juice. Season with chorizo sausage seasoning and cook, stirring constantly, about 4 minutes. Add spinach and cook until wilted, about 5 minutes.
2. 2 Add a few tablespoons of the vegetable mixture to the middle of a warmed tortilla. Fold in the outer edges, beginning at the middle edge of tortilla, and fold inward towards the filling; continue rolling until filling is enclosed. Repeat with remaining tortillas and filling.

By thedailygourmet

Ingredients

• ✓ black bean
• ground beef
• salsa
• water
• taco seasoning
• flour tortilla
• cheddar cheese
• sour cream

Instructions

1. 1 Heat a large nonstick skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove ground beef to a paper towel-lined plate and drain and discard grease from the skillet.
2. 2 Return ground beef to the skillet and add black beans, salsa, water, and taco seasoning. Mix well and bring to a boil. Reduce heat slightly and add Cheddar cheese and tortilla strips. Cover and simmer until cheese is melted, about 5 minutes. Top with sour cream.

By Aaron Bizzell

Ingredients

• ✓ black bean
• chicken stock
• bell pepper
• onion
• mexican rice
• chicken breast
• cheddar cheese
• flour tortilla

Instructions

1. 1 Pour 1/4 cup broth into a large pan with a lid; bring to a simmer. Add peppers and onions. Simmer until softened, about 3 minutes. Add black beans and simmer for an additional 2 minutes. Add remaining broth to the pan. Stir in 1 packet Knorr® Fiesta Rice™ - Mexican Rice, cover and simmer for 5 minutes. Stir often.
2. 2 Add sliced chicken and gently stir to coat the chicken with the pan sauce. Cook until rice is cooked through, another 2 to 5 minutes. Stir lightly to keep rice from sticking.
3. 3 Sprinkle cheese on warm tortillas and top with slices of chicken and rice and pepper mixture. Top with more cheese, roll them up, and enjoy!

By What's for dinner, mom?

Ingredients

• ✓ black bean
• ground beef
• taco seasoning mix
• corn
• tomato paste
• water
• sour cream
• cheddar cheese

Instructions

1. 1 In a large skillet over medium high heat, saute the ground beef and drain the excess fat. Add taco seasoning, and stir. Reduce heat to low, cover and simmer for 10 minutes.
2. 2 In a slow cooker over low heat, combine the corn, beans, tomato paste and water. Mix well. Add the seasoned meat and the sour cream. Raise heat to high setting and simmer for 20 minutes. Pour into individual bowls and garnish with shredded cheddar cheese.

By Lanay Bien

Ingredients

• ✓ black bean
• chicken breast
• taco seasoning mix
• salsa
• corn
• onion
• green bell pepper
• water

Instructions

1. 1 Place ingredients in the slow cooker in the following order: chicken, taco seasoning, black beans, salsa, corn, onion, bell pepper, and water.
2. 2 Cook on Low until chicken is no longer pink in the center and juices run clear, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Shred chicken with 2 forks.

By lindsey927

Ingredients

• ✓ black bean
• tuna
• sour cream
• sweet corn
• buffalo wing sauce
• garlic salt
• cumin
• butter
• whole-wheat tortilla
• mexican cheese blend

Instructions

1. 1 Combine tuna, black beans, and sour cream in a large bowl. Stir in corn, Buffalo wing sauce, garlic salt, and cumin.
2. 2 Melt 1 1/2 teaspoons butter in a large skillet over medium heat. Add 1 tortilla and heat for 1 minute; flip. Spread 1/2 tuna mixture over tortilla, sprinkle with 1/2 Mexican cheese, and top with another tortilla. Cover the skillet; cook for 1 minute. Flip quesadilla, cover, and cook until cheese is melted, 1 to 2 minutes. Repeat with remaining butter, tortillas, and filling. Slice each quesadilla into 8 wedges.

By SUPERTIM99

Ingredients

• ✓ black bean
• olive oil
• onion
• tomato sauce
• water
• quinoa
• taco seasoning mix
• corn tortilla

Instructions

1. 1 Heat olive oil in a saucepan over medium heat; cook and stir onion until translucent, 5 to 10 minutes. Add tomato sauce, water, quinoa, and taco seasoning; bring to a boil. Reduce heat, cover saucepan, and simmer until quinoa is tender, about 15 minutes. Add black beans and simmer until heated through, about 5 minutes more. Serve quinoa-black bean filling in tortillas.

By Ruthie Higbee

Ingredients

• ✓ black bean
• chicken broth
• long-grain white rice
• onion
• salsa
• green chili
• taco seasoning mix
• chicken breast

Instructions

1. 1 Pour the chicken stock into a slow cooker, and stir in the rice, onion, salsa, green chilies, and half the taco seasoning. Rub the remaining taco seasoning over the chicken breasts, and place into the cooker. Place the lid on the cooker, and set to High.
2. 2 Cook until the rice is thickened and most of the liquid has been absorbed, about 3 hours. About 20 minutes before serving time, turn the cooker to Warm setting. Remove the chicken breasts, and slice them. Stir the chicken and the black beans into the slow cooker. Return lid to cooker, allow the beans to heat, and serve.

By mommyyoder

Ingredients

• ✓ black bean
• olive oil
• onion
• garlic
• zucchini
• poblano pepper
• corn
• salt

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until translucent.
2. 2 Add zucchini and poblano; cook until soft. Stir in beans and corn until heated through; season with salt.

By HAWAIIAN_MOMMA

Ingredients

• ✓ black bean
• vegetable oil
• chicken breast
• taco seasoning mix
• sweet corn
• salsa
• water
• mexican-style cheese
• tortilla chip

Instructions

1. 1 In a large skillet over medium high heat, saute chicken in oil until cooked through and no longer pink inside. Add taco seasoning, beans, corn, salsa and a little water to prevent drying out. Cover skillet and simmer over medium low heat for 10 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Transfer chicken mixture to a 9x13 inch baking dish. Top with 1/2 cup of the cheese and crushed tortilla chips.
4. 4 Bake in the preheated oven for 15 minutes. Add remaining 1/2 cup cheese and bake until cheese is melted and bubbly.

By SUEZQZ_64

Ingredients

• ✓ black bean
• ground beef
• tomato
• beef broth
• kidney bean
• enchilada sauce
• sweet corn
• green chili
• taco seasoning

Instructions

1. 1 Combine ground beef, tomatoes, broth, kidney beans, black beans, enchilada sauce, corn, chilies, and taco seasoning in a slow cooker; mix well.
2. 2 Cover and cook on Low for 8 hours or High for 4 hours.

By Debbie B

Ingredients

• ✓ black bean
• garlic
• onion
• green chile pepper
• jalapeno pepper
• tempeh
• corn tortilla
• enchilada sauce
• black olive
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees (175 degrees C). Lightly oil a 9x13-inch baking dish.
2. 2 Combine beans, garlic, onion, chile peppers, jalapeño pepper, and tempeh in a medium bowl. Pour enchilada sauce into a shallow bowl.
3. 3 Dip three tortillas in enchilada sauce, and place them in the prepared baking dish. Be sure to cover bottom of the dish as completely as possible. Place 1/2 of the bean mixture on top of the tortillas, and repeat. Drizzle remaining sauce over the casserole, and sprinkle with olives and shredded cheese.
4. 4 Cover, and bake for 30 minutes. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted.

By Carol Hilderbrand

Ingredients

• ✓ black bean
• cream cheese
• butter
• tomato
• corn
• red pepper
• green pepper
• white shoepeg corn
• cheddar cheese
• jalapeno pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place cream cheese and butter in a 8x8-inch casserole dish. Heat in microwave in 2-minute intervals until melted; stir until smooth.
3. 3 Mix black beans, tomatoes, Mexican-style corn, and white corn into the cream cheese mixture.
4. 4 Bake casserole in the preheated oven until bubbling, about 20 minutes. Stir 1/2 cup Cheddar cheese into casserole until incorporated; top with jalapeno peppers and remaining 1/2 cup Cheddar cheese.
5. 5 Bake until cheese topping is melted and bubbling, 3 to 5 more minutes.

By Lori

Ingredients

• ✓ black bean
• cooking spray
• corn tortilla
• spinach
• cilantro
• black bean salsa
• corn salsa
• cumin
• monterey jack cheese
• greek yogurt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a baking sheet with cooking spray.
2. 2 Heat tortillas, 1 at a time, in a small skillet over medium heat until warm and soft, about 30 seconds per side.
3. 3 Spray both sides of a tortilla with cooking spray. Spread about 1 tablespoon black beans down the middle, then top with spinach, about 1 teaspoon cilantro, 1 tablespoon salsa, and sprinkle with Monterey Jack cheese and cumin. Roll the tortilla up and place seam-side down on the prepared baking sheet. Repeat to form remaining flautas. Sprinkle with remaining cheese.
4. 4 Bake in the preheated oven until crispy, 20 to 25 minutes. Serve with a dollop of Greek yogurt.

By KIMBERMARIE

Ingredients

• ✓ black bean
• butter
• onion
• chicken breast
• tomato
• white rice
• green chile pepper
• cilantro
• cumin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat butter in a large skillet over medium heat. Cook and stir onions in hot butter until soft and translucent, 3 to 4 minutes. Add chicken; cook, stirring occasionally, until golden on all sides, about 10 minutes.
3. 3 Pour chicken-onion mixture into a casserole dish. Stir in tomatoes, beans, rice, chile peppers, cilantro, and cumin until well combined.
4. 4 Bake in the preheated oven until chicken is fully cooked and rice is tender, about 45 minutes.

By KATERS0404

Ingredients

• ✓ black bean
• sweet potato
• cilantro
• chili powder
• salt
• corn
• flour tortilla
• cheddar cheese
• cooking spray

Instructions

1. 1 Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, about 15 minutes. Drain and transfer to a bowl. Mash sweet potatoes and mix in cilantro, chili powder, and salt.
2. 2 Place corn in a microwave-safe bowl and microwave on high until warmed, 1 to 2 minutes.
3. 3 Spread 1/4 cup sweet potato mixture onto 1 tortilla; cover with 1/4 cup black beans and 1 tablespoon corn. Sprinkle 1/4 cup Cheddar cheese atop corn; cover with a tortilla. Repeat with remaining tortillas and fillings.
4. 4 Spray a frying pan with cooking spray and place over medium heat; cook 1 quesadilla in the hot pan until cheese is melted and beans are heated through, 3 to 4 minutes per side. Repeat with remaining quesadillas; slice into quarters.

By Holly L