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Taco Mix with Black Beans
Lunch Mexican

Taco Mix with Black Beans

4.8

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Heat a large skillet over medium heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes.
  2. 2 Stir in black beans, salsa, water, and taco seasoning; cook, stirring frequently, until heated through, 5 to 7 minutes.

By Stephanie Land

Grandma's Easy Turkey Taco Salad
Lunch Mexican

Grandma's Easy Turkey Taco Salad

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Heat a large skillet over medium-high heat, and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Mix in taco seasoning mix as directed on package. Remove from heat.
  2. 2 Combine the turkey, black beans, lettuce, tomatoes, and tortilla chips in a large bowl. Toss with salad dressing. Serve immediately, or refrigerate for an hour before serving.

By Jennifer Wood Anastasia

Bean Crunchwrap Supreme
Lunch Mexican

Bean Crunchwrap Supreme

5.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Place black beans and taco seasoning in a small microwaveable bowl. Stir in taco seasoning. Heat for 30 seconds.
  2. 2 Place the large tortilla on a clean work surface. Spoon beans in the center. Spread cheese sauce over the beans.
  3. 3 Place tostada shell on top of the the cheese. Spread sour cream over the tostada. Top with lettuce and tomato.
  4. 4 Center the small street-size tortilla on top of the lettuce mixture. Tuck and fold the outer large tortilla around the sides and top of the small tortilla until sealed.
  5. 5 Place sealed side down in a skillet over medium heat and cook for 3 minutes. Using a spatula, flip the wrap and cook 3 minutes more. Serve with taco sauce if desired.

By Soup Loving Nicole

Mexican Chicken and Black Bean Salad
Lunch Mexican

Mexican Chicken and Black Bean Salad

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
  2. 2 Place the chicken breasts in the prepared dish. Mix the tomato sauce, water and taco seasoning in a small bowl; pour sauce over the chicken.
  3. 3 Bake in preheated oven until chicken is no longer pink in the center, about 30 minutes.
  4. 4 Divide spinach between two plates. Place the chicken breasts on the spinach beds and spoon half the black beans over each piece. Divide sour cream, shredded cheese and salsa to top each salad.

By dian

Make-Ahead Lunch Wraps
Lunch Mexican

Make-Ahead Lunch Wraps

4.6

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine rice and water in a saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from the heat and let and cool.
  3. 3 Meanwhile, rinse black beans and pinto beans in a colander or strainer. Transfer beans to a large bowl. Mix in corn and diced tomatoes with green chiles, then mix in cooled rice and pepper Jack cheese.
  4. 4 Divide mixture evenly among tortillas and roll up.
  5. 5 Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks.
  6. 6 Enjoy.

By Melissa Pietrosanti

Cucumber, Mango, and Black Bean Salad
Lunch Mexican

Cucumber, Mango, and Black Bean Salad

3.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Place black beans, cumin, and water in a microwave-safe bowl; heat in microwave on high for 1 minute. Mix mango, cucumber, jalapeno pepper, cilantro, lime juice, salt, and black pepper together in a bowl; stir in black beans. Serve immediately or chill in refrigerator before serving.

By Chrissy

Mexican-Style Black Bean and Corn Salad
Lunch Mexican

Mexican-Style Black Bean and Corn Salad

5.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Mix together black beans, avocados, corn, red bell pepper, picante sauce, cilantro, onion, lemon juice, olive oil, garlic, and cumin in a large bowl until well combined.
  2. 2 Cover the bowl with plastic wrap and refrigerate until salad is chilled, at least 1 hour.

By smcvey

Bean Salad
Lunch Mexican

Bean Salad

4.3

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Rinse canned beans in a colander under running water; drain.
  2. 2 Combine beans and corn in a large bowl; add salsa, chili powder, oil, cumin, and lime juice and toss until evenly combined. Sprinkle with parsley.
  3. 3 Cover the bowl with plastic wrap; chill in the refrigerator before serving, 1 hour.

By HEATHERANNE23

Instant Pot Taco Bowls
Lunch Mexican

Instant Pot Taco Bowls

4.3

Prep
10 min
Cook
75 min
Total
95 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat oil in the pressure cooker. Add beef and cook until browned, about 3 minutes per side. Add onion, taco seasoning, 1/4 cup water, and garlic salt; stir to combine.
  2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Meanwhile, bring remaining 2 1/2 cups water to a boil in a large saucepan. Add rice and stir for 1 minute. Cover the saucepan tightly with a lid. Reduce heat to a simmer and cook until rice is tender, 20 to 25 minutes. Remove from heat and let cool completely.
  4. 4 Release pressure naturally according to manufacturer's instructions, 10 to 40 minutes. Let cool completely.
  5. 5 Divide rice and beef among 6 reusable containers. Top with equal amounts of black beans, corn, and Cheddar cheese. Cover and refrigerate.

By thedailygourmet

Black Bean Salad
Lunch Mexican

Black Bean Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 In a large bowl, combine the black beans, corn, green onions, jalapeno peppers, bell pepper, avocado, pimentos, tomatoes, cilantro, lime juice, and Italian dressing. Season with garlic salt. Toss, and chill until serving.

By Merle Shinpoch

Mexicali Pasta Salad
Lunch Mexican

Mexicali Pasta Salad

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rotini and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain
  2. 2 Combine black beans, corn, green chiles, bell pepper, dressing, cheese, green onions, cilantro, minced onion, taco seasoning, and lime juice together in a bowl. Stir in rotini gently, until combined.

By FoodLady

Slow Cooker Taco Soup with Ranch Dressing Mix
Lunch Mexican

Slow Cooker Taco Soup with Ranch Dressing Mix

4.7

Prep
10 min
Cook
310 min
Total
320 min

Instructions

  1. 1 Heat a large skillet over medium-high heat; cook and stir beef until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer beef to a slow cooker and sprinkle with taco seasoning mix and ranch dressing mix.
  2. 2 Add corn, black beans, diced tomatoes, and green chiles, all with their liquid, to the slow cooker. Stir black olives, onion, bell pepper, and tomato juice into ground beef mixture.
  3. 3 Cook on Low until vegetables are completely tender, about 5 hours.

By MICHMEIG

Instant Pot Cheesy Chicken Enchilada Soup
Lunch Mexican

Instant Pot Cheesy Chicken Enchilada Soup

4.8

Prep
10 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Drain canned chicken and save 1 cup broth.
  2. 2 Combine chicken and broth with black beans, corn, enchilada sauce, diced tomatoes and green chiles, cream cheese, and onion in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select Soup function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
  4. 4 Stir well and serve. Top with mozzarella, tortilla chips, and green onions.

By Gary Michael Hess

Mexican Green Papaya Salad
Lunch Mexican

Mexican Green Papaya Salad

3.3

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Blend cilantro, garlic, lime juice, olive oil, brown sugar, chili powder, and salt in a blender until smooth.
  2. 2 Toss shredded papaya, black beans, corn, and red bell pepper together in a large mixing bowl; add dressing and toss to coat.
  3. 3 Cover bowl with plastic wrap and refrigerate at least 30 minutes.

By winnipegkaty

Black Bean Tacos
Lunch Mexican

Black Bean Tacos

4.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat olive oil in a saucepan over medium-low heat; cook onion in hot oil until tender, about 5 minutes. Stir black beans, green salsa, garlic powder, chili powder, and cumin with the onion. Reduce heat to low and cook the mixture at a simmer until it thickens, 5 to 10 minutes.
  2. 2 Serve with taco shells, Mexican cheese blend, tomato, avocado, and shredded lettuce.

By Courtney LeClaire

Julie's Mexican Salad Inspiration
Lunch Mexican

Julie's Mexican Salad Inspiration

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Layer lettuce, corn, black beans, tomato, green onions, cilantro, green bell pepper, avocado, Cheddar cheese, and tortilla chips, in this order, in a serving bowl.
  2. 2 Stir ranch-style dressing and salsa together in a bowl; pour over salad.

By Pamela Allen Kennedy

Mexican Bean and Rice Salad
Lunch Mexican

Mexican Bean and Rice Salad

4.4

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine brown rice, corn, kidney beans, black beans, onion, bell pepper, jalapeño peppers, cilantro, lime zest and juice, cumin, and garlic in a large bowl; gently toss until well mixed. Season with salt.
  2. 2 Refrigerate salad for 1 hour, toss again, and serve.

By TaraV1976

Black Bean and Couscous Salad
Lunch Mexican

Black Bean and Couscous Salad

4.7

Prep
30 min
Cook
5 min
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring broth to a boil in a 2-quart or larger saucepan. Stir in couscous, cover the pot, and remove from heat. Let stand for 5 minutes.
  3. 3 Whisk together olive oil, lime juice, vinegar, and cumin in a large bowl. Add beans, green onions, red bell pepper, corn, and cilantro; toss to coat.
  4. 4 Fluff couscous well, breaking up any chunks. Add to vegetables in the bowl and mix well. Season with salt and pepper. Serve at once or refrigerate until ready to serve.

By Allrecipes Member

Mexican Orzo Salad
Lunch Mexican

Mexican Orzo Salad

4.5

Prep
25 min
Cook
10 min
Total
155 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain; transfer to a large bowl.
  2. 2 Add chickpeas, kidney beans, black beans, green onions, red onion, bell peppers, corn, cilantro, salt, and black pepper to the bowl. Drizzle oil and lime juice over salad, toss to coat. Refrigerate to chill before serving, at least 2 hours.

By Nancy

Kelly's Black Bean Salad
Lunch Mexican

Kelly's Black Bean Salad

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  2. 2 Mix tomatoes, vinegar, garlic, cumin, chili powder, salt, oregano, and black pepper together in a bowl. Whisk oil into tomato mixture to make a dressing.
  3. 3 Stir rice, black beans, and corn together in a bowl; toss with dressing until well-coated.

By Chelsea

Cheesy Chicken Enchilada Soup
Lunch Mexican

Cheesy Chicken Enchilada Soup

4.0

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Heat oil in a soup pot over medium to medium-high heat. Add onion and saute until tender and beginning to get some color, about 8 minutes. Add garlic and saute until fragrant, about 1 minute.
  2. 2 Stir in masa harina and cook for 1 minute. Add chicken stock and stir until well blended. Add chicken, black beans, diced tomatoes with juice, enchilada sauce, chile peppers, chipotle in adobo sauce, 1 teaspoon cumin, and 1 teaspoon garlic powder. Stir until well blended and bring to a simmer. Reduce heat and simmer until heated through, about 15 minutes.
  3. 3 Add Mexican cheddar, one handful at a time. As it melts into the soup, add a little more until all has been added and is incorporated. Adjust salt and other seasonings as needed.

By Rebekah Rose Hills

Baja Salad
Lunch Mexican

Baja Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine romaine, tomato, avocado, cucumber, feta cheese, onion, corn, and black beans in a large bowl; toss well. Sprinkle tortilla chips over salad.
  2. 2 Whisk olive oil, lemon juice, cumin, salt, and black pepper together in a bowl until dressing is smooth; drizzle over salad and toss to coat.

By startrooper3000

Mexican Shredded Chicken Soup
Lunch Mexican

Mexican Shredded Chicken Soup

5.0

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  2. 2 Add tomatoes, chili powder, cumin, and oregano. Stir in chicken broth and water; bring to a boil. Reduce to a simmer and cook for 5 to 10 minutes.
  3. 3 Add black beans, hominy, chicken, cilantro, and jalapeno pepper. Simmer until heated through, at least 10 minutes.

By Debence

Chicken Tortilla Soup in the Instant Pot
Lunch Mexican

Chicken Tortilla Soup in the Instant Pot

4.7

Prep
15 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Combine chicken broth, diced tomatoes and chiles, chicken, black beans, enchilada sauce, corn, onion, garlic, cumin, salt, pepper, and chili powder in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select the Poultry setting according to the manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release the pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Unlock and remove the lid.
  3. 3 Remove chicken and shred with two forks. Return chicken to soup. Ladle into individual bowls and top with crushed tortilla chips.

By Penny Momma

Black Bean and Rice Burritos
Lunch Mexican

Black Bean and Rice Burritos

4.3

Prep
10 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring water and rice to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  2. 2 Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir onion and garlic in melted butter until onion is translucent, 5 to 6 minutes. Add remaining 1 tablespoon butter and let melt. Stir in chili powder, paprika, cumin, black pepper, cayenne pepper, cloves, and nutmeg; cook, stirring often, for 2 more minutes.
  3. 3 Stir in black beans and tomato sauce, then bring to a simmer. Reduce the heat to low and cook until flavors blend, about 10 minutes. Remove from the heat and stir in cilantro. Let sit until cilantro wilts, about 5 minutes.
  4. 4 Fill warm tortillas with bean mixture and rice.

By Bobikel

Cold Southwestern Bow Tie Pasta
Lunch Mexican

Cold Southwestern Bow Tie Pasta

4.0

Prep
20 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
  2. 2 Whisk olive oil, lime juice, cilantro, garlic powder, cumin, ground chile pepper, cayenne pepper, salt, and black pepper together in a large bowl. Stir corn, black beans, diced tomatoes and green chiles, and green onions into the dressing to coat. Gently mix avocados into bean mixture; fold bow tie pasta into the salad. Cover salad with plastic wrap and refrigerate 30 minutes before serving.

By veithk

Easy and Super Delicious Black Bean Soup
Lunch

Easy and Super Delicious Black Bean Soup

4.6

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Thoroughly mash black beans in a small bowl. Stir salsa into the beans; transfer mixture to a small saucepan and place over medium heat. Pour vegetable broth into the saucepan; stir. Bring the liquid to a simmer and cook until the liquid reduces slightly and thickens to your preferred texture, 10 to 15 minutes.
  2. 2 Season the soup with salt. Sprinkle Cheddar cheese over the soup and stir to melt. Continue to cook until heated through, 1 to 2 minutes more. Divide between 2 bowls and top each portion with a dollop of sour cream.

By theveghead