Type what you have

Ingredients

• ✓ black bean
• shoepeg corn
• feta cheese
• green onion
• olive oil
• cider vinegar
• white sugar

Instructions

1. 1 Combine black beans, corn, feta cheese, and green onions in a large bowl.
2. 2 Whisk olive oil, vinegar, and sugar together in a small bowl until smooth; drizzle over corn mixture and toss to coat.
3. 3 Cover the bowl with plastic wrap; refrigerate until flavors blend, at least 30 minutes.

By Nancy Watkins King

Ingredients

• ✓ black bean
• ✓ black bean
• tomato
• green chile pepper
• chicken broth
• cumin
• salt
• black pepper
• cayenne pepper
• rice
• sour cream

Instructions

1. 1 Place 2 cans black beans, diced tomatoes with green chile peppers, 1 cup chicken broth, cumin, salt, black pepper, and cayenne pepper into a blender and blend until smooth; pour into a saucepan.
2. 2 Add remaining chicken broth and 1 can black beans. Place saucepan over medium heat, bring mixture to a simmer, and cook soup for 15 minutes.
3. 3 Place 1/2 cup hot rice into each of 6 bowls. Ladle soup over rice and top each serving with 1 tablespoon sour cream.

By Jenny Wells

Ingredients

• ✓ black bean
• tomato
• coconut milk
• vegetable broth
• green onion
• ground ginger
• cumin
• turmeric
• garlic
• salt

Instructions

1. 1 Combine black beans, tomatoes, coconut milk, broth, green onions, ginger, cumin, turmeric, and garlic in a large saucepan; bring to a boil. Reduce the heat and simmer until desired consistency is reached, 30 to 45 minutes. Season with salt.

By Rebecca Joy Mahoney

Ingredients

• ✓ black bean
• chicken breast
• taco seasoning mix
• corn
• iceberg lettuce
• tomato
• green onion
• cheddar cheese
• ranch dressing
• flour tortilla

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate. Season chicken with taco seasoning.
2. 2 Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow to cool enough to handle, about 10 minutes; slice into bite-size pieces.
3. 3 Combine corn, beans, lettuce, tomato, green onions, Cheddar cheese, and ranch dressing in a bowl; stir in chicken. Assemble wraps as desired in tortillas.

By Shara Bailey

Ingredients

• ✓ black bean
• tomato
• butter
• onion
• garlic
• salt
• black pepper
• beef broth
• pumpkin purée
• sherry vinegar
• ham

Instructions

1. 1 Combine 2 cans black beans and diced tomatoes in the bowl of a food processor; pulse until smooth.
2. 2 Melt butter in a soup pot over medium heat. Add onion, garlic, salt, and black pepper; cook and stir until onion is translucent, about 5 minutes. Stir in puréed bean mixture, remaining 1 can black beans, beef broth, pumpkin purée, and vinegar until combined; simmer until thick enough to coat the back of a metal spoon, about 25 minutes. Stir in ham; cook until heated through, 3 to 4 minutes more.

By REEDYGAL

Ingredients

• ✓ black bean
• corn
• olive oil
• avocado
• jalapeno pepper
• cilantro
• lime
• sea salt
• black pepper
• corn tortilla
• aluminum foil

Instructions

1. 1 Preheat grill to medium-high heat.
2. 2 Brush corn with olive oil and individually wrap with Reynolds Wrap® Aluminum Foil. Place on the grill, turning frequently for 20 minutes. Allow to cool slightly before handling.
3. 3 Cut corn off the cob and combine with black beans, jalapeno, cilantro and the juice of 1 lime. Season to taste with salt and pepper and set aside.
4. 4 Slice avocados in half and remove the seeds but do not remove the skin yet. Squeeze the juice of the remaining lime over the avocados and lightly brush them with olive oil.
5. 5 Grill flesh side down for 2 to 3 minutes and then remove. Quarter each avocado half and then carefully peel off the skin.
6. 6 Wrap tortillas in foil and place on the grill while the avocados are cooking.
7. 7 Build tacos by placing avocado slices on tortillas and then top with the corn and salsa.
8. 8 Serve with your favorite hot sauce and additional lime wedges.

By Reynolds KitchensR

Ingredients

• ✓ black bean
• sweet potato
• olive oil
• cumin
• red pepper flakes
• salt
• black pepper
• lime juice
• red onion
• cilantro

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Drizzle sweet potatoes with 1 tablespoon olive oil on a rimmed baking sheet; season with cumin, pepper flakes, salt, and black pepper. Toss until evenly coated.
3. 3 Roast in the preheated oven on the lower rack, stirring halfway through, until sweet potatoes tender, 25 to 35 minutes.
4. 4 Whisk remaining 2 tablespoons olive oil and lime juice together in a large bowl; season with salt and black pepper. Add sweet potatoes, black beans, onion, and cilantro; gently toss to coat.

By chefcs

Ingredients

• ✓ black bean
• cucumber
• cherry tomato
• corn
• red onion
• olive oil
• orange marmalade
• lemon juice
• honey
• cumin
• salt
• black pepper

Instructions

1. 1 Toss cucumber, black beans, tomatoes, corn, and onion together in a large salad bowl.
2. 2 Whisk olive oil, orange marmalade, lemon juice, honey, and cumin together in another bowl; season with salt and pepper.
3. 3 Drizzle dressing over cucumber mixture; toss to coat.

By Emer

Ingredients

• ✓ black bean
• water
• olive oil
• couscous
• balsamic vinegar
• sugar
• salt
• black pepper
• corn
• rotisserie chicken
• red bell pepper

Instructions

1. 1 Bring water and 1 tablespoon olive oil to a boil in a medium pot over high heat. Add couscous; quickly lower heat and let simmer until water is absorbed, 7 to 8 minutes.
2. 2 Whisk balsamic vinegar, 2 tablespoons olive oil, sugar, salt, and pepper together in a small bowl until dressing is evenly combined.
3. 3 Fluff couscous with a fork and place in a large, shallow bowl. Add black beans, corn, chicken, and red bell pepper. Fold salad together and pour in the dressing in 3 batches, mixing well after each addition. Refrigerate until chilled, about 30 minutes.

By Cooking Fox

Ingredients

• ✓ black bean
• white rice
• water
• tomato
• cheddar cheese
• green onion
• vegetable oil
• vinegar
• jalapeno pepper
• white sugar
• salt
• avocado

Instructions

1. 1 In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat and chill.
2. 2 In a large bowl, mix together the rice, beans, tomato, cheese and green onion.
3. 3 In a small bowl, whisk together the oil, vinegar, peppers, sugar and salt. Pour over the rice mixture and toss to coat. Cover and refrigerate salad for 30 minutes. Top with avocado just before serving.

By Terri

Ingredients

• ✓ black bean
• water
• quinoa
• bread crumb
• yellow bell pepper
• egg
• onion
• garlic
• cumin
• hot pepper sauce
• salt
• olive oil

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 has been absorbed, about 15 to 20 minutes.
2. 2 Roughly mash black beans with a fork, leaving some whole, to form a paste-like mixture. Mix quinoa, bread crumbs, bell pepper, egg, onion, garlic, cumin, hot pepper sauce, and salt into black beans using your hands. Form into 5 patties.
3. 3 Add olive oil to a large skillet and heat on medium.
4. 4 Cook patties until heated through and lightly browned, 2 to 3 minutes per side.

By DownHomeCitySisterscom

Ingredients

• ✓ black bean
• olive oil
• cilantro
• lime
• lime juice
• black pepper
• salt
• chickpea
• tomato
• cucumber
• red onion

Instructions

1. 1 Whisk olive oil, cilantro, lime zest, and lime juice together in a bowl; season with black pepper and salt.
2. 2 Combine black beans, garbanzo beans, tomato, cucumber, and red onion in a salad bowl; drizzle dressing over salad and toss to coat.

By Jacqueline

Ingredients

• ✓ black bean
• beef steak
• fajita seasoning
• vegetable oil
• red bell pepper
• green bell pepper
• onion
• lettuce
• tomato
• black olive
• cheddar cheese
• southwest fiesta dressing

Instructions

1. 1 Sprinkle beef strips with fajita seasoning. Saute beef in oil in large nonstick skillet over medium-high heat 3 to 4 minutes.
2. 2 Add peppers and onion and saute 2 to 3 minutes longer or until vegetables are tender-crisp.
3. 3 Divide lettuce on 2 large plates. Spoon beef mixture over lettuce and arrange tomatoes, beans, olives and cheese over each. Serve with Southwest Fiesta Dressing, to taste. Refrigerate leftovers.

By Dole

Ingredients

• ✓ black bean
• corn
• green chili
• tomato
• green onion
• shrimp
• cilantro
• cumin
• garlic powder
• lime
• olive oil
• hot sauce
• salt
• pepper

Instructions

1. 1 Combine black beans, corn, green chilies, tomatoes, green onions, shrimp, and cilantro in a large bowl; stir. Combine remaining ingredients and stir well.
2. 2 Stir in olive oil, cumin, garlic powder, lime juice, and hot sauce. Serve or chill salad for 2 hours to allow flavors to blend.

By Tammy Lynn

Ingredients

• ✓ black bean
• chicken broth
• chicken breast
• celery
• onion
• carrot
• corn
• sage
• black pepper
• salt
• bay leaf
• brown rice

Instructions

1. 1 Bring chicken broth to a boil in a large pot. Add chicken breasts and boil until no longer pink in the center, about 20 minutes. Remove chicken from broth with a slotted spoon; shred with a fork.
2. 2 Stir shredded chicken back into broth. Add celery, onion, carrots, corn, black beans, sage, pepper, salt, and bay leaf. Cook until vegetables are slightly softened and flavors of soup have blended, about 20 minutes. Add brown rice and simmer until tender, about 1 hour.

By grayartist

Ingredients

• ✓ black bean
• romaine lettuce
• grapefruit section
• mango
• jicama
• corn
• pepperjack cheese
• cilantro
• parsley
• lime juice
• sugar
• black pepper
• salt

Instructions

1. 1 Combine lettuce, grapefruit, mango, jicama, black beans, corn, pepper Jack cheese, cilantro, and parsley in a large bowl.
2. 2 Whisk lime juice, sugar, black pepper, and salt in a small bowl until sugar dissolves; pour over salad. Toss to serve.

By super14

Ingredients

• ✓ black bean
• brown rice
• water
• olive oil
• salt
• collard green
• green pea
• corn kernel
• green chili
• black olive
• tomato
• salt
• black pepper

Instructions

1. 1 Bring the brown rice, water, olive oil, and 1//2 teaspoon salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Scrape into a mixing bowl, fluff with a fork, and refrigerate to room temperature.
2. 2 Stir the collard greens, black beans, green peas, corn, green chiles, olives, and tomatoes into the cooled rice until evenly mixed. Season to taste with salt and pepper before serving.

By Ammaliatrice

Ingredients

• ✓ black bean
• baby spinach
• carrot
• crouton
• green onion
• black olive
• feta cheese
• pine nut
• olive oil
• red wine vinegar
• lemon
• salt
• black pepper

Instructions

1. 1 Mix spinach, carrots, croutons, green onions, black olives, feta cheese, black beans, and pine nuts together in a large bowl.
2. 2 Whisk olive oil, vinegar, lemon juice, salt, and pepper together in a small bowl. Drizzle over spinach mixture; stir to coat.

By Allrecipes Member

Ingredients

• ✓ black bean
• seashell pasta
• salad dressing
• salt
• pinto bean
• corn
• tomato
• cumin
• chili powder
• onion powder
• garlic powder
• red pepper flakes
• salt
• pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in shells and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse shells in cold water; place in a large bowl.
2. 2 Stir dressing into shells; season with salt. Stir in pinto and black beans. Add corn, tomatoes, cumin, chili powder, onion powder, garlic powder, and pepper flakes. Season with salt and black pepper; stir to combine.
3. 3 Chill salad in refrigerator until ready to serve.

By kytana

Ingredients

• ✓ black bean
• olive oil
• onion
• green bell pepper
• jalapeno pepper
• ground beef
• seasoned salt
• chili powder
• oregano
• cumin
• red pepper flake
• sugar
• garlic
• tomato sauce
• tomato

Instructions

1. 1 Heat olive oil in a pot over medium heat. Add onion, bell pepper, and jalapeños; cook and stir until tender, about 5 minutes. Break ground beef into small pieces; stir into pot. Cook and stir, breaking beef into smaller pieces, until beef is completely browned, 5 to 7 minutes. Stir in seasoned salt, chili powder, oregano, cumin, pepper flakes, sugar, and garlic; cook and stir until garlic is fragrant, about 1 minute. Stir in tomato sauce, black beans, and diced tomatoes.
2. 2 Bring chili to a boil, reduce heat to low, cover, and continue cooking until beans and tomatoes are tender and flavors blend, 30 minutes to 2 hours.

By rsmith91487

Ingredients

• ✓ black bean
• avocado
• sour cream
• mayonnaise
• water
• lime juice
• ranch dressing mix
• salt
• chicken breast
• olive oil
• fajita seasoning
• corn
• romaine lettuce
• grape tomato
• red onion

Instructions

1. 1 Gather the ingredients.
2. 2 Combine avocado, sour cream, mayonnaise, water, lime juice, ranch seasoning, and salt in a food processor. Blend until smooth. Refrigerate until ready to use.
3. 3 Place the chicken in a bowl. Add olive oil and fajita seasoning. Toss until evenly combined.
4. 4 Prepare a grill over medium-high heat and lightly oil the grate. Add chicken and corn. Grill, turning once, until corn is tender and chicken is no longer pink in the center and juices run clear, about 10 minutes per side. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Transfer to a cutting board.
5. 5 Divide romaine, tomatoes, black beans, and onions between two serving plates. Cut corn off the cob; divide between the two plates.
6. 6 Slice chicken breast; divide between the 2 plates. Drizzle each salad with avocado dressing to serve.

By Soup Loving Nicole

Ingredients

• ✓ black bean
• cooking spray
• monterey jack cheese
• cheddar cheese
• flour tortilla
• black pepper
• salt
• oregano
• garlic powder
• cumin
• onion
• salsa
• corn
• pinto bean
• taco seasoning mix
• water
• brown rice

Instructions

1. 1 Combine rice, water, and taco seasoning in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer until tender, 35 to 40 minutes. Remove from the heat and let cool; it will be soggy.
2. 2 Combine black beans, pinto beans, corn, salsa, onion, cumin, garlic powder, oregano, salt, and pepper in a large bowl; toss to mix. Mix in cooked rice, Cheddar, and Monterey Jack.
3. 3 Divide the bean-rice mixture evenly among the tortillas and roll up.
4. 4 Spray a cookie sheet lightly with cooking spray. Lay tortillas in a single layer on the cookie sheet and place in the freezer until fully frozen, about 2 hours. Wrap each tortilla in plastic wrap or foil and place in a large zip-top bag to store in the freezer until ready to use.

By domino

Ingredients

• ✓ black bean
• lime wedge
• cilantro
• corn chip
• cheddar cheese
• pepper jack cheese
• chicken
• cream cheese
• green chile
• tomato
• paprika
• cumin
• garlic
• onion
• kosher salt
• olive oil
• poblano pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Position a rack in the center position of the oven and line a baking sheet with aluminum foil.
2. 2 Place halved peppers, cut-side down, on the prepared baking sheet (leave stems on) and drizzle evenly with 1 tablespoon olive oil. Season inside and outside of peppers with 1/2 teaspoon salt.
3. 3 Bake in the preheated oven until peppers are almost tender and starting to brown, about 15 minutes.
4. 4 Meanwhile, heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until soft and translucent, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes and cook, stirring occasionally, until most of the liquid has evaporated, about 4 minutes. Add beans and stir until heated through, about 1 minute.
5. 5 Remove onion mixture from heat. Add cream cheese and stir until melted, about 2 minutes. Stir in chicken, 1/2 cup each pepper jack and white Cheddar, and season with remaining 1/2 teaspoon salt.
6. 6 Spoon about 1/2 to 2/3 cup chicken mixture into each pepper half (depending on size of the pepper).
7. 7 Mix together corn chips and remaining 1 cup each pepper jack and white Cheddar in a small bowl. Top peppers evenly with cheese-chip mixture (it's okay if cheese spills onto the baking sheet).
8. 8 Bake until the cheese has melted and peppers are tender, about 8 minutes. Without removing peppers, turn oven to broil and broil until cheese is starting to brown in spots, about 3 minutes.
9. 9 Remove from oven and let cool slightly, about 5 minutes. Place 2 stuffed peppers and any cheese that has melted onto the baking sheet, onto each of 4 serving plates and garnish with cilantro. Serve with lime wedges. Recipe developed by Marianne Williams

By Andrea Lobas

Ingredients

• ✓ black bean
• quinoa
• butter
• chicken broth
• green bell pepper
• red onion
• corn
• cilantro
• tomato
• lime juice
• red wine vinegar
• olive oil
• adobo seasoning
• feta cheese
• salt
• black pepper

Instructions

1. 1 Rinse quinoa thoroughly under cold water; drain.
2. 2 Melt butter in a large saucepan over medium heat. Cook and stir quinoa until water evaporates and quinoa is lightly toasted, about 3 minutes. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer until quinoa has absorbed broth, about 10 minutes. Cool quinoa in the refrigerator for at least 10 minutes.
3. 3 Mix together green bell pepper, red onion, corn, black beans, cilantro, tomato, lime juice, red wine vinegar, olive oil, adobo seasoning, and feta cheese in a large salad bowl.
4. 4 Lightly stir in quinoa; season with salt, pepper, and additional lime juice to taste. Chill salad at least 30 minutes before serving; serve cold.

By Ashley Steele

Ingredients

• ✓ black bean
• tomato
• carrot
• ground cinnamon
• salt
• red onion
• garlic
• jalapeno pepper
• sriracha hot chile sauce
• cinnamon
• vegetable oil
• water
• chicken bouillon
• chicken
• salt
• black pepper

Instructions

1. 1 Preheat an oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
2. 2 Roast tomatoes in preheated oven on the prepared baking sheet until completely softened, about 25 minutes. Transfer tomatoes to a cutting board to cool.
3. 3 Spread chopped carrot onto the prepared baking sheet; season with a pinch of cinnamon and salt.
4. 4 Roast carrots in preheated oven until tender, about 25 minutes.
5. 5 Heat a large skillet over medium-high heat. Toast onion slices, garlic cloves, and jalapeno pepper in the skillet until beginning to char, 5 to 7 minutes.
6. 6 Peel cooled tomatoes and put in a blender bowl; add onion, garlic, jalapeno pepper, Sriracha chile sauce, and 1 1/2 teaspoons cinnamon and puree until smooth.
7. 7 Heat vegetable oil in a large stockpot or Dutch oven over medium-high heat. Stir pureed tomato mixture into the oil; cook and stir until the mixture thickens, about 5 minutes.
8. 8 Pour water into the pot; add chicken bouillon and stir. Bring liquid to a simmer, reduce heat to medium-low, and cook mixture, stirring occasionally, until the liquid reduces slightly, about 15 minutes.
9. 9 Stir chicken and black beans into the soup; bring again to a simmer and cook until beans are softened, about 15 minutes. Add carrots and cook to reheat the carrots, 2 to 3 minutes. Season soup with salt and pepper.

By ChelsEats

Ingredients

• ✓ black bean
• salt
• paprika
• chili powder
• cumin
• corn
• pinto bean
• vegetable broth
• fire-roasted diced tomato
• garlic
• jalapeno pepper
• carrot
• celery
• red bell pepper
• green bell pepper
• onion
• grapeseed oil

Instructions

1. 1 Heat oil in a Dutch oven over medium heat. Add onion, bell peppers, celery, carrots, jalapeno peppers, and garlic; cook until veggies soften, 3 to 5 minutes.
2. 2 Add diced tomatoes; stir well and cook for 3 minutes. Add vegetable broth, black and pinto beans, corn, cumin, chili powder, paprika, and salt; stir until well combined. Reduce heat to medium-low, cover, and simmer for 30 minutes.

By CookingWithShelia

Ingredients

• ✓ black bean
• black pepper
• salt
• vegetable soup mix
• chicken broth
• onion
• andouille sausage
• salt
• garlic powder
• creole seasoning
• sugar
• olive oil
• turnip green
• great northern bean
• water
• tomato
• chicken broth
• butternut squash

Instructions

1. 1 Combine butternut squash, reduced-sodium chicken broth, diced tomatoes, water, black beans, great northern beans, turnip greens, 1 1/2 tablespoons olive oil, sugar, Creole seasoning, garlic powder, and salt in a large pot over medium-high heat. Bring to a boil.
2. 2 Meanwhile, heat remaining olive oil in a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until sausage is browned and crumbly and onion is translucent, 5 to 7 minutes. Add regular chicken broth and scrape up all the browned bits on the bottom of the skillet. Pour the mixture into the soup pot.
3. 3 Reduce heat and simmer soup until squash and greens are tender, about 45 minutes. Season with salt and pepper.

By Jonathan Batchelor

Ingredients

• ✓ black bean
• salt
• olive oil
• honey
• water
• coconut milk
• lime juice
• cilantro
• avocado
• red bell pepper
• black pepper
• salt
• onion
• sweet potato
• olive oil
• adobo seasoning
• water
• quinoa

Instructions

1. 1 Rinse quinoa in a fine mesh strainer and place in a small pot. Add 1 1/2 cups water and bring to a boil. Add 3/4 teaspoon adobo seasoning, lower heat, and simmer until quinoa is tender and water is almost gone, about 15 minutes. Remove from the heat.
2. 2 While the quinoa is cooking, heat 1 tablespoon oil in a skillet over medium heat. Add sweet potatoes and onion and season with salt and pepper. Add more adobo seasoning if desired. Cook over medium heat until sweet potatoes are tender, 10 to 15 minutes. Remove from the heat.
3. 3 Meanwhile, make dressing: whisk lime juice, coconut milk, water, honey, olive oil, and salt together in a bowl. Set aside.
4. 4 Distribute quinoa, sweet potato-onion mixture, black beans, bell peppers, and avocados in 6 bowls. Dress with honey-lime dressing and garnish with cilantro.

By Ric Bussey

Ingredients

• ✓ black bean
• avocado
• coconut
• salt
• lime juice
• cilantro
• red onion
• red bell pepper
• corn
• chicken breast
• salt
• garlic
• sriracha sauce
• honey
• lime juice
• olive oil
• mango
• water
• basmati rice

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
3. 3 Mix mango, olive oil, lime juice, honey, Sriracha sauce, garlic, and salt together in a blender until smooth. Place chicken in a shallow bowl and pour 1/2 of the sauce on top; marinate chicken for 10 minutes.
4. 4 Mix black beans, corn, red bell pepper, red onion, cilantro, lime juice, and salt together in a bowl for corn salsa.
5. 5 Grill chicken until no longer pink in center and juices run clear, about 4 minutes per side. An instant-read thermometer inserted into center should read at least 165 degrees F (74 degrees C). Remove from heat.
6. 6 Divide rice among 4 glass meal prep bowls. Add 2 pieces of chicken to each bowl; top with reserved mango sauce, corn salsa, and coconut. Top with avocado slices, cover, and refrigerate for up to 5 days.

By middle_angel21

Ingredients

• ✓ black bean
• mild salsa
• vegetable broth
• salt
• cheddar cheese
• sour cream

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