Tag Archives: Black bean

Black Bean and Corn Guacamole Dip

Spring is in full swing, yippy! This dip will be the perfect thing to bring to that spring or early summer pot luck/cookout. It’s really simple and a crowd pleaser. The black bean dip perfectly compliments and adds pizzazz to the more traditional guacamole.

It’s so good that you can even accidentally put cinnamon in place of chili powder and it’s STILL good! (Yes, I did that, I will always make sure my spices are in their correct spot from now on 😉

Black Bean and Corn Guacamole Dip


  • For the Black Bean Dip:
    • 1 can of black beans, drained and rinsed
    • 1/4 cup red onion, roughly chopped
    • 1/2 jalapeno, seeded and chopped (optional)
    • 1 garlic clove
    • 2 tablespoons cilantro, chopped
    • juice of 1/2 lime
    • 1/2 teaspoon cumin
    • 1/2 teaspoon chili powder
    • salt and pepper
  • For the Corn Guacamole:
    • 2 ripe avocados
    • juice of 1/2 lime
    • 1 garlic clove, minced
    • salt and pepper
    • 3/4 cup frozen sweet corn, thawed
    • 2 Tablespoons chopped cilantro
  • Toppings:
    • 1 tomato, seeded and chopped
    • 1/2 cup crumbled Cotija cheese (could use feta or shredded monterey jack)


  1. Add garlic clove to food processor and process until chopped. Add the remaining ingredients for the black bean dip and process until smooth, scraping down sides as needed. Taste and add more spices or salt and pepper if necessary. Smooth into the bottom of a 9″ pie pan.
  2. In a medium bowl add avocados, lime juice, garlic, salt, and pepper then mash with a fork until smooth. Stir in thawed sweet corn and cilantro then smooth on top of the black bean dip. Sprinkle chopped tomatoes and crumbled Cotija cheese on top and serve with tortilla chips.

Recipe adapted from Iowa Girl Eats


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Filed under Side dish

Black Bean Burger

Happy Sunday! If you’re like me you  typically  do your meal planning and prep for the week on Sunday’s. I try (try being the operative word) to plan out everything Aaron and/or I will make for dinner the upcoming week and buy all of the groceries on Sunday morning.  Then it’s a breeze to have home cooked meals and leftovers all week long… at least that’s the goal!

This recipe is an easy and flavorful weeknight meal to add to your repertoire. Have a wonderful week!

Black Bean Burger

  • 2 cans (14.5 each) black beans, drained and rinsed
  • 1 cup breadcrumbs
  • 1/4 cup grated yellow onion
  • 1 small red pepper, diced small
  • 2 eggs
  • 1 teaspoon chili powder
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon oregano
  • 1/4 teaspoon onion powder
  • salt and pepper, to taste
  • hot sauce, to taste (I used about 6-8 shakes)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • Avocado (for topping)
  • Buns, cheese and other burger toppings (if desired)


  1. In a large bowl mash the beans with a fork, leaving some beans whole. Add the rest of the ingredients through the hot sauce.
  2. Form in to burger patties (I usually make 5 patties).
  3. Heat a large skillet and melt butter and olive oil over medium heat. Cook burgers for about five minutes on each side. Serve with a bun, or not, it’s great both ways.


Filed under Main dishes

Slow Cooker Black Bean Soup


I can’t believe it’s almost mid-March! Where does the time go? I love the change of seasons, and it finally feels like spring is here, yippy!

I love bean soups, and this recipe ranks pretty high up there in my book. Don’t skip the toppings though, they really make the bowl of soup over the top delicious!

Slow Cooker Black Bean Soup

  • 6 cups black beans, cooked (I recommend using dried beans, just follow the directions on the package or use my method below. You could definitely use canned beans if time is of the essence)
  • 32 oz. vegetable broth
  • 1-2 cups tomatillo salsa verde
  • 1 can Rotel (diced tomatoes and green chilis)
  • 1 red onion, diced
  • 1 or 2 green peppers, diced
  • 4 cloves of garlic, minced
  • juice of one lime, freshly juiced
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ¼ tsp smoked paprika
  • ⅛ tsp cayenne pepper
  • Top with: shredded monterey jack, cilantro, avocado and tortillas (or any topping of your choice!)
  1. If using dried beans rinse the beans well and pull out the bad ones. Put them in your slow cooker and fill with enough water to cover the beans, plus two more inches. Cook on high for 3-3.5 hours until the beans are tender. Get rid of any excess liquid and you’re good to go!
  2. To make the soup, add everything but the toppings to your slow cooker and cover. Cook on low for 6-8 hours. Taste and add more seasonings until it’s seasoned to your preference. If you like your soup soupier add more vegetable broth. Serve with toppings.

Makes about 6-7 servings.

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Filed under Main dishes, Soups & Stews