Left with a pantry full of canned black beans after Cinco de Mayo? Dinner--or dessert!--is only a few ingredients away.
Black Bean Salad Bites
Toss 1 can (15 oz.) drained, rinsed black beans with sliced scallions, a diced bell pepper, a handful of chopped cilantro, a pinch of cumin, 3 tbsp. fresh lemon juice and EVOO. Season. Serve in scoop-shaped tortilla chips topped with sour cream.
Black Bean Hummus
In a food processor, pulse 1 can (15 oz.) drained, rinsed black beans, 3 tbsp. tahini, 1 1/2 tbsp. lime juice and a garlic clove. Season, sprinkle with chili powder.
Black Bean Burgers
Cook 1/3 cup each chopped onions, carrots and mushrooms in 1 tbsp. EVOO until soft. Stir in 1 tbsp. sriracha, 1/2 tsp. dried oregano and a pinch of salt. Drain and rinse 1 can (15 oz.) black beans; add half to a bowl and mash. Mix in 1/2 cup panko, the remaining beans, the vegetable mixture and a beaten egg. Shape into patties. Bake on a greased baking sheet at 450 degrees until crispy, about 15 minutes. Serve on buns with your favorite toppings.
Cocoa & Black Bean Truffles
In a saucepan, melt 1 bag (12 oz.) semisweet chocolate chips with 1 stick (4 oz.) salted butter over low. In a food processor, puree 1 can (15 oz.) drained, rinsed black beans with 1/2 cup each cocoa powder and confectioners' sugar. Add the melted-chocolate mixture and process until smooth. Chill overnight. Roll into 1-inch balls; toss in cocoa powder.
By Daisha Cassel