If you’re craving a hearty, nutritious, and satisfying meal, look no further than a classic vegan black bean recipe. Black beans are the humble hero of the plant-based pantry—packed with protein, fiber, and rich, earthy flavor.
Whether you’re new to vegan cooking or a seasoned pro, this recipe is a must-have for busy weeknights, meal prepping, or cozy dinners with friends. Imagine a bowl of creamy, well-seasoned black beans simmered with aromatic spices, topped with your favorite fresh garnishes, and ready in under an hour.
It’s comfort food, but good for you—and you’ll find the leftovers are even better the next day.
In this blog post, I’ll guide you through every step of making the perfect vegan black beans, from choosing your ingredients to serving suggestions and nutritional benefits. Whether you want to enjoy these beans as a main dish, taco filling, or side, you’ll come away with a recipe that’s as versatile as it is delicious.
Ready to get cooking? Let’s dive in!
Why You’ll Love This Recipe
- Easy to Make: With simple pantry staples and minimal prep, this recipe is beginner-friendly and perfect for busy schedules.
- Incredibly Versatile: Serve over rice, in tacos, burritos, or as a protein-packed side. The possibilities are endless!
- Meal Prep Friendly: These black beans store and reheat beautifully, making them the ultimate make-ahead meal.
- Affordable Ingredients: Black beans and veggies are budget-friendly, so you can feed a crowd without breaking the bank.
- Nutritious & Filling: Packed with plant-based protein and fiber, these beans will keep you energized and satisfied.
- Family Favorite: Even picky eaters love the creamy texture and bold flavors in this dish.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Black beans | 2 cans (15 oz each) or 3 cups cooked | Rinsed and drained (or use cooked from dry) |
| Olive oil | 2 tbsp | Or any neutral oil |
| Yellow onion | 1 medium | Finely diced |
| Garlic cloves | 3 | Minced |
| Red bell pepper | 1 | Diced |
| Carrot | 1 small | Grated or finely diced |
| Tomato paste | 2 tbsp | Adds depth and richness |
| Ground cumin | 1 tsp | Essential for flavor |
| Smoked paprika | 1 tsp | For smokiness (sub regular paprika if needed) |
| Dried oregano | 1/2 tsp | Optional but recommended |
| Bay leaf | 1 | Optional for extra flavor |
| Vegetable broth | 1 cup | Or water, as needed |
| Salt | 1 tsp (to taste) | |
| Black pepper | 1/2 tsp (to taste) | |
| Lime juice | 1-2 tbsp | Freshly squeezed (to finish) |
| Fresh cilantro | 1/4 cup | Chopped, for garnish |
Equipment
- Large skillet or Dutch oven: For sautéing and simmering the beans.
- Wooden spoon or spatula: For stirring the ingredients.
- Chef’s knife and cutting board: For chopping vegetables.
- Measuring cups and spoons: To ensure accuracy with spices and liquid.
- Colander: For rinsing and draining canned beans.
- Small grater or food processor: For grating carrot (optional).
- Ladle: For serving.
Instructions
-
Prep your ingredients:
Dice the onion and bell pepper, mince the garlic, and grate the carrot. Rinse and drain your canned black beans thoroughly, or use pre-cooked black beans from scratch.
-
Sauté the aromatics:
Heat the olive oil in your large skillet or Dutch oven over medium heat. Add the onion and cook for 3-4 minutes, until softened and translucent.
Stir in the garlic and cook for another 30 seconds until fragrant.
-
Add veggies and spices:
Stir in the diced bell pepper and grated carrot. Cook for 3-4 minutes, allowing them to soften.
Add tomato paste, cumin, smoked paprika, oregano, and bay leaf. Stir well to coat the veggies in the spices, and cook for 1 minute.
-
Simmer with beans:
Add the black beans and vegetable broth to the pan. Stir everything together and bring to a gentle simmer.
Lower the heat and let the beans cook uncovered for 20-25 minutes, stirring occasionally. If you prefer a creamier texture, mash some of the beans with a spoon during cooking.
-
Season and finish:
Taste and adjust salt and pepper as needed. Remove the bay leaf if used.
Stir in the fresh lime juice just before serving to brighten the flavors.
-
Garnish and enjoy:
Spoon the beans into bowls and top with chopped fresh cilantro. Serve warm, and enjoy as a main dish, side, or taco filling!
Tip: For extra creamy beans, use a potato masher or the back of your spoon to mash 1/3 of the beans in the pot as they cook. This thickens the sauce naturally, no need for cornstarch or flour!
Tips & Variations
- Spice it up: Add 1/2-1 chopped jalapeño with the onion for a kick, or try chipotle powder for smoky heat.
- Go oil-free: Sauté the veggies in a splash of vegetable broth instead of oil for a lighter, whole-foods version.
- Beans from scratch: If you have time, cook dry black beans in advance for even richer flavor. Soak overnight, then simmer until tender before using in the recipe.
- Bulk up with veggies: Stir in chopped spinach, kale, or zucchini in the last 10 minutes for extra nutrition and color.
- Make it a soup: Add an extra cup of broth to create a hearty black bean soup—perfect served with [Vegan Bread Machine Recipe for Soft, Delicious Loaves](https://gluttonlv.com/recipes/vegan/vegan-bread-machine-recipe/).
- Top it your way: Garnish with avocado slices, pickled onions, vegan sour cream, or crushed tortilla chips for added flavor and crunch.
“Black beans are a staple in cuisines around the world, from Latin America to the Caribbean. Their versatility means you can play with spices and flavor profiles to suit your taste—so don’t be afraid to experiment!”
Nutrition Facts
| Nutrient | Per Serving (1/4 recipe) |
|---|---|
| Calories | 230 |
| Protein | 10g |
| Carbohydrates | 36g |
| Fiber | 12g |
| Sugar | 4g |
| Fat | 5g |
| Saturated Fat | 0.5g |
| Sodium | 630mg |
| Vitamin A | 22% DV |
| Vitamin C | 35% DV |
| Iron | 18% DV |
| Calcium | 7% DV |
Note: Nutrition facts are estimates and will vary based on brands and serving sizes.
Serving Suggestions
- With rice: Serve black beans over fluffy brown or white rice for a classic, protein-packed bowl.
- In tacos or burritos: Spoon the beans into tortillas with salsa, avocado, and crisp lettuce.
- As a side dish: Pair with grilled vegetables or as a hearty accompaniment to [Peruvian Vegetable Recipes for Flavorful Healthy Meals](https://gluttonlv.com/recipes/vegan/peruvian-vegetable-recipes/).
- On a salad: Top a fresh green salad with a generous scoop of warm black beans, corn, and a squeeze of lime.
- For breakfast: Serve alongside roasted sweet potatoes and [Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes](https://gluttonlv.com/recipes/vegan/vegan-bechamel-sauce-recipe/) for a savory brunch.
- With chips: Use as a hearty dip for tortilla chips, topped with chopped tomatoes and jalapeños.
Don’t forget: Leftovers can be stored in the fridge for up to 5 days or frozen for up to 2 months. The flavors deepen over time, so a second-day bowl is always a treat!
Conclusion
There you have it—the ultimate vegan black bean recipe that’s nourishing, flavorful, and endlessly adaptable. Whether you’re cooking for yourself, feeding family, or meal prepping for the week, this dish delivers on taste and nutrition every single time.
It’s a fantastic way to embrace plant-based eating without sacrificing comfort or satisfaction.
If you enjoyed this recipe, don’t miss our other comforting vegan dishes like [Low Calorie Vegetable Soup Recipe for Healthy Eating](https://gluttonlv.com/recipes/vegan/low-calorie-vegetable-soup-recipe/) or treat yourself to a sweet finish with [Vegetarian Date Cake Recipe: Moist, Easy, and Delicious](https://gluttonlv.com/recipes/vegan/vegetarian-date-cake-recipe/).
Black beans are just the beginning—let your creativity run wild and savor every bite. Happy cooking!
📖 Recipe Card: Vegan Black Bean Skillet
Description: A hearty and flavorful vegan black bean dish perfect for weeknight dinners. Packed with protein and fiber, it's ready in under 30 minutes.
Prep Time: PT10M
Cook Time: PT20M
Total Time: PT30M
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and sauté for 3 minutes until softened.
- Stir in garlic and bell pepper, cook for 2 minutes.
- Mix in cumin and smoked paprika, cook for 1 minute.
- Add black beans, diced tomatoes, salt, and pepper.
- Simmer for 10-12 minutes, stirring occasionally.
- Remove from heat and stir in cilantro and lime juice.
- Serve hot with rice or tortillas.
Nutrition: Calories: 260 kcal | Protein: 11 g | Fat: 7 g | Carbs: 38 g
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