Sliced & Diced: Black Beans
**Better late than never, right? So sorry for the delay. This weekend has been a bit of a medical hoopla for our family (Tricia’s). My apologies. Please note you can link up your black bean recipes over the course of the next week. And further apologies because I was apparently under the influence of meds when I took the photos of black beans (oops). Everyone of them was BLURRY! I’ll add photos soon.
Honestly, prior to the integration of the Whole Foods and Vegetarian menus I had rarely used black beans in our past menus. But the more menus I add the more I see black beans making a regular appearance on our menus.
Additionally, Katie of a Kitchen Stewardships Everything Beans Book was an added encouragement to do some comparison and contrasting of black beans. And from what I can tell, black beans will be a regular part of monthly menus from here on out. So I haven’t had the chance to do all the beans yet, but for black beans here are the equivalents and yields:
Recipes Using Black Beans:
- Black Bean Salsa Quesadillas
- Chicken Burritos
- Homemade Black Refried Beans
- Healthy Grilled Pizza
- Black Bean Avocado Dip
- Black Bean Mango Rice Bowl
- Tofu Burrito Bowl
- Taco Soup (WF Makeover)
- Slow Cooker Sweet Potato Chili
- Petite Santa Fe Casserole Cups
- Sweet Summer Vegetable Enchiladas
Your Recipes Using Black Beans:
When participating please consider following these guidelines. Thank you!
And start preparing for next week’s Sliced & Diced. . .Bacon.
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