Stovetop Southwest Pinto Beans

A classic that works as a side or a base for tacos, bowls, and more — and thanks to our Southwest Pinto Beans Flavor Infusion, it comes together with minimal effort so you can spend less time measuring and more time with your family.

Bean & Poblano Chile Soup

Robust Black Beans and velvety Pinto Beans blend with roasted poblano peppers, cilantro, onion, and garlic in this rich, creamy soup. Each spoonful delivers just the right amount of heat.

Enfrijoladas

A rich, satisfying dish that puts beans front and center, created by Chef Guillermo Peters of Canal Street Bistro in Mid-City New Orleans.

Pinto Bean & Kale Enchiladas with Spicy Tomatillo Salsa

These enchiladas are a crowd-pleaser with the perfect balance of hearty and fresh. This recipe comes from our friends at Taste of the South and is well worth the effort.

Southern Quesadillas

A Southern twist on a classic, these quesadillas combine pulled pork, barbecue sauce, collard greens, and Blackeye Peas. Simple to make, it’s a go-to favorite that’s perfect for sharing.

Stovetop Chipotle Black Beans Flavor Infusion

Rich, smoky, and satisfying straight from the pot. Our Chipotle Black Beans Flavor Infusion does the heavy lifting — clean ingredients, perfectly balanced spices, and a dish worth coming back to for seconds.

However you celebrate, the best part of Cinco de Mayo is the same as any good Southern holiday — an excuse to cook something from the heart and share it with the people you love. Set out the toppings, warm the tortillas, and enjoy every bite together.​​​​​​​​​​​​​​​​

Old-Fashioned Chili

A traditional chili that will soon be on your most-requested list. Featuring ground beef, fire-roasted tomatoes, our signature Red Kidney Beans, and an array of spices and seasonings, it’s got all the makings of a family favorite.

Red Beans and Rice with Smoked Ham Hock and Sausage

An easy Instant Pot recipe with so much meaty goodness, this dish is perfect for Mondays, Gamedays and more.

Southern-Style Vegetarian Blackeye Peas

Cooked with white wine, vegetable stock, and fresh herbs, these vegetarian blackeye peas will win rave reviews. Topped off with apple cider vinegar and served with collard greens, they’ve got great downhome flavor.

Pinto Bean and Kale Enchiladas with Spicy Tomatillo Salsa

These savory, cheesy enchiladas are worth every bit of effort that goes into making them. You can make the spicy tomatillo sauce and the pinto bean filling ahead of time, then assemble all and bake the enchiladas the day you want to enjoy them.

Jalapeño Pepper Jelly Baked Beans

BBQ baked beans like these are always welcome alongside your best burgers, hot dogs, and chicken. The addition of a jar of jalapeño peppery jelly is both ingenious and delicious.

Slow Cooker Black Bean and Pumpkin Chili

The perfect post-Thanksgiving chili, this slow cooker favorite features Black Beans, cubed, cooked turkey, and pumpkin puree (which adds surprisingly creamy, savory flavor). It’s a cinch to throw together, too.

Kid-Friendly Instant Pot Pasta Fagioli

Great for chilly nights, this stick-to-your-ribs staple includes great northern beans, red kidneys, and Dagostino Fleur de Lis Shaped Pasta. Just add a salad and your favorite crusty bread for a complete meal.

Check out these favorite gameday chili recipes:

Instant Pot Pinto Bean Chili

This recipe’s easy to customize using ground beef, turkey or chicken. Pro tip: Quick soaking the pinto beans means your chili will cook faster, and the beans will be more uniformly tender.

Sweet Potato Black Bean Chili

From Taste of the South magazine, this easy slow cooker recipe highlights a great combo of vegetarian flavors and spices, including smoky chipotle peppers in adobo sauce and Hatch green chiles.

Creole-Style Pork and Red Bean Chili

Featuring spicy pork sausage (with the optional addition of pork tenderloin, for a milder flavor), this recipe is little more time-intensive but totally worth the wait! It’s the perfect chili for Louisiana football fans.

Old Fashioned Chili with Beans

Made with ground beef, our signature red kidney beans, fire-roasted tomatoes, and a slew of spices, this classic chili recipe will soon become a new favorite.

Slow Cooker White Bean & Chicken Chili

Versatile, creamy, and perfectly seasoned, you’ll love this chili for its big flavor. Throw it in the slow cooker, or make the stovetop version – whatever works best for you.

Tacos make people happy. They’re delicious, fun, easy to make, great for breakfast, lunch or dinner, and no one ever stops with just one. Of course, #TacoTuesday is a welcome time, but why wait for Tuesday to roll around? Here are 5 of our favorite ways to eat tacos any day of the week, with something for everyone — meat lovers, vegetarians and purists alike.

Starting with a simple, round warm tortilla (corn or flour), these tacos are meant to be filled with tasty ingredients, then folded and scarfed down. And since beans make any taco taste better, (not to mention adding both protein and fiber), you’ll find several varieties of beans generously sprinkled throughout the recipes below.

Shredded Pork and Pinto Bean Tacos

There’s so much to love about this recipe. It’s simple, full of flavor, and everything gets cooked down to delectable perfection in a slow cooker. Pork shoulder, Camellia Brand Pinto Beans, fire-roasted tomatoes, garlic, onion, jalapenos and spices come together to create a terrific taco mixture. Pile onto warm tortillas, top to your liking and enjoy. This dish makes a wonderful weeknight meal since the slow cooker does all the work, but it’s also great on gameday.

Creole Shrimp & Red Bean Tacos

This combo takes our best Louisiana ingredients, adds a bit of Fresh Mex and rolls it all up for unforgettable flavor. And with Camellia Brand Red Kidney Beans cooked in advance, the recipe comes together quickly, too. Shrimp covered in Creole seasoning are seared in a hot skillet, a lively coleslaw is tossed with a cilantro-lime dressing whirred in a blender, and they’re combined with tender red beans in a warm tortilla. Top with salty, crumbly Cotija cheese and more fresh cilantro, and you’re good to go.

Chicken Tinga & Black Bean Tacos

Originating in Puebla, Mexico, Chicken Tinga is a mouth-watering dish made of shredded chicken covered in a savory chipotle tomato sauce. And this recipe makes it as fast as it is flavorful — by cooking it in the Instant Pot. In fact, the Camellia Brand Black Beans are quickly cooked in the Instant Pot too, making the whole thing doable on a weeknight. Of course, it’s so good, you might want to put it on the menu for a weekend taco get-together with friends. Chopped fresh cilantro, chopped white onion and chopped radishes are all that’s needed to make these tacos irresistible.

Jamaican Jerk Black Bean and Corn Salsa Tacos

A great-tasting, colorful vegetarian recipe, this taco combo features cooked Camellia Brand Black Beans, roasted corn, red onion, cilantro, fresh lime juice and Jerk seasoning blend. A slew of toppings keep things fresh and add zing. Tasty alternative: for a totally different take on the flavor and some Louisiana lovin’, simply replace Creole seasoning with the Jerk seasoning.

Oven-Baked Beef & Pinto Bean Tacos

For those who appreciate a crunchy taco shell and that all-American filling of ground beef with cooked Camellia Brand Pinto Beans, this classic’s for you. Perfectly seasoned (no need for store-bought taco seasoning with this easy recipe), the filled tacos are topped with shredded cheese, baked till hot and melty, and then crowned with crisp shredded lettuce, salsa, sour cream and whatever else your heart desires. Be forewarned: the kids will inhale them all, if you don’t get your hands on them first.

If you haven’t jumped on the Instant Pot bandwagon yet, it might be high time. There’s no faster way to cook a pot of beans, and it’s completely idiot-proof for those of us wary of pressure cookers. Plus, once everything’s in the pot, there’s zero effort required. Need even more convincing? It’s the quickest, easiest way we know (it only takes about 30 minutes and features a simple ‘Bean/Chili’ button!) to cook a whole lotta beans that you can then use in several delicious dishes all week long. And here’s the bottom line — cooking your own beans is just plain cheaper, tastier, and healthier than stocking your pantry with canned beans.

Our basic Instant Pot Black Beans recipe is perfect for making flavorful beans that can be used in so many ways. Serve them over rice with your favorite toppings — or use them in the following vegetarian, gluten-free dishes to add healthy protein, fiber, and hearty flavor to your weekly recipe repertoire.

Black Bean Quinoa Salad

Full of color and fresh veggies, this Black Bean Quinoa Salad is simple to make, nutritious, and great for grabbing on the go. The base is a mixture of cooked quinoa, black beans, corn, bell pepper, and green onions, tossed with a tangy dressing of olive oil, fresh lime juice, chili powder, lime zest, and garlic. The recipe makes a large batch, so you can meal prep by portioning it out in containers and taking it with you for lunch. And it’s perfect for a potluck or get-together, because it tastes wonderful whether you serve it cold or at room temperature — and it’ll easily feed a crowd.

Black Bean Hummus

A twist on traditional hummus, our Black Bean Hummus swaps out the usual beans (garbanzos) for black beans. Lime juice replaces the customary lemon juice, while cumin and smoked paprika add deep, smoky flavor. And don’t leave out the tahini (sesame seed paste). Tahini has a delicate roasted flavor that adds richness and complexity to any kind of hummus. Add a little fresh cilantro and some good quality olive oil, serve with pita chips and fresh cut veggies, and it’s sure to be devoured. Or, meal-prep by portioning it out into ready-to-eat afternoon snacks that you can pop in your bag.

Black Bean-Stuffed Sweet Potatoes

If you’ve never before considered or tasted the flavor combo of black beans & sweet potatoes, you’re in for a treat with these Black Bean-Stuffed Sweet Potatoes. Loaded with nutrients and antioxidants, sweet potatoes benefit from the amazingly savory addition of black beans — plus all the other tasty toppings that add creaminess, crunch, and zest. This dish is as easy as baking or microwaving sweet potatoes and then loading them up with beans, Greek yogurt or sour cream, chunks of ripe avocado, a sprinkling of green onions, cilantro, pepitas, and a squeeze of fresh lime juice. Yum!

These are just a few versatile ideas for how to put Instant Pot beans to good use and feed your family. In fact, any of our dried beans, peas and lentils will work with this basic recipe. Use your creativity, get your hands on an Instant Pot if you haven’t already, and add quick and easy cooked beans to a whole host of favorite dishes – from Refried Beans, Fresh Two-Bean Salsa, and Shrimp and Black Bean Skillet Casserole to Bean & Bacon Breakfast Tacos, Chipotle Pinto Bean Tortilla Soup, and Flourless Black Bean Brownies. And if you end up not polishing off all of your cooked beans within a week, portion what’s left into small storage bags, and freeze. Then, the next time you need beans for a recipe, just grab them from the freezer instead of reaching for a can.

What else can you cook in an Instant Pot? Well, it’s also an awesome way to make all kinds of one-pot wonders, especially Red Beans & Rice. So check it out, and give it a spin — you certainly won’t be sorry.

Camellia beans are now available on more grocery store shelves throughout the Southeastern U.S. — and you can find them at Winn-Dixie and Harvey stores in Florida and Alabama. Fourteen different products are making their debut, including Camellia’s legendary and the nation’s top selling Red Beans, Blackeye Peas, Great Northerns, Large Limas, Pinto Beans, Black Beans, Green Split Peas, and Lentils. The family-owned company is based in the New Orleans area, and its passion for bean quality spans four generations.

“People are responding to our authentic heritage brand, and we’re excited to be part of their meals,” commented owner Vince Hayward. For generations, Camellia has been a part of New Orleans culinary traditions, particularly through the city’s favorite Red Beans and Rice dish. Hayward credits that popularity for crystalizing national demand for Camellia Beans. “We’ve found that visitors and former residents want to experience the delicious iconic dish wherever they are. Their satisfaction with Camellia Red Beans inspires them to reach for our other offerings,” Hayward added.

While the company has fans around the nation and ships internationally, this is the first time that Camellia has been widely distributed beyond its traditional Louisiana, Texas and Gulf Coast strong-hold. Camellia’s dried beans, peas and lentils are versatile and appeal to both home cooks and chefs. They’re loaded with protein, fiber, and nutrients, are economical, and are delicious as a main course – with or without meat.

Since 1923, Camellia Brand has been deeply rooted in New Orleans and beyond. Camellia is honored to help bring people together over delicious southern meals and celebrations. Here at camelliabrand.com, you’ll find recipes, cooking videos, nutritional information, and entertaining tips to feed a hungry crowd. Check out the Red Beans Parade, and read more about the family behind the brand whose beans, peas and lentils exceed USDA standards.

Frijoles de la Olla

This recipe uses pinto beans, onion, garlic and sea salt to create a versatile base dish that can be enjoyed as is, or used to make Frijoles Charros. Serve it with corn tortillas or fresh bolillos (French bread) to scoop up and absorb the delicious bean broth.

Frijoles Charros

Great northern beans are slow cooked with onion, garlic, pickled jalapeños, hot dogs, chorizo, and bacon for great meaty flavor. This dish is often enjoyed alongside carne asada (grilled and sliced beef).

Frijoles Borrachos

A standard at family gatherings, picnics, and cookouts, Frijoles Borrachos relies on pinto beans, bacon, dark Mexican beer, and a Serrano pepper for its deep flavor.

Bean & Bacon Breakfast Tacos

Scrambled eggs, crispy bacon, tender pinto beans, shredded cheese and chopped avocado fill your choice of grilled flour or corn tortillas, and make a hearty breakfast, brunch, or brinner that’ll leave everyone begging for more.

Pinto Bean Burrito Bowl with Avocado Cilantro Dressing

A burrito bowl is a healthy option, featuring a variety of tastes and textures. And it comes together easily for a tasty, filling lunch or dinner, combining cooked beans with all kinds of colorful accompaniments. Try shredded lettuce or cabbage, chopped cooked chicken, tomatoes, corn, crumbled cheese and a fast & fresh avocado dressing.

Fresh Two-Bean Salsa

With both black and pinto beans, corn, vegetables, cilantro, and lime juice, this salsa can be thrown together easily. For best results, make it at least 12 hours before serving, allowing the flavors to meld in the fridge. Then serve with tortilla chips, as a taco filling, or as a cold or room-temperature topping for grilled fish or chicken.

Easy Refried Beans

Homemade refried beans aren’t actually fried at all, and are incredibly easy to make. This recipe is vegetarian, getting its creaminess from olive oil and veggie broth, and its great flavor from onion, garlic, cumin, chili powder and a few drops of liquid smoke. Top with chopped red onion, cilantro and a little shredded Cheddar, and serve with your favorite chips, or wrapped up in a warm flour tortilla.

Vegetarian Black Bean & Rice Casserole

This colorful, satisfying vegetarian casserole is excellent either on its own with a green salad, or as a side dish to grilled meat, chicken, or seafood. Featuring beans, corn, rice, diced green bell pepper, chopped red onion, cream cheese, and various seasonings, it also makes a great taco filling. Fill warmed tortillas with the mixture, and let everyone top their own tacos with shredded cabbage or lettuce, salsa, cheese, and sour cream.

Smoked Chicken & Black Bean Enchilada Casserole

This is the perfect make-ahead party dish. Faster and easier than rolling and stuffing individual enchiladas, it’s made by creating layers of a chicken and bean mixture, a sour cream and enchilada sauce mixture, corn tortillas, and cheese. Whether you’ve got a big family to feed, or you’re gearing up for a gathering with friends, this one’s a real crowd-pleaser.

Red Beans & Rice is an iconic New Orleans dish that’s talked about, debated, cooked, and beloved across the southern United States. And just like other traditional rice and bean dishes that prevail throughout North and South America, it inspires tremendous local pride and is a key component of our cultural identity.

Red Kidneys: From Ancient Mexico to the Caribbean and Beyond

In ancient Mexico, the Olmec, Maya, Toltec, and Teotihuacan peoples, and eventually the Aztecs, grew kidney beans. The beans were originally grown alongside corn and squash; beans were trained to climb the stalks of corn. The agricultural trifecta provided much-needed nitrogen to replenish the soil and a well-rounded diet to its eaters. The three moved together upward into the Caribbean and throughout the North American mainland.

On November 4, 1492 Christopher Columbus “discovered” the kidney bean on the island of Cuba, writing in his diary, “The country is very fertile . . . They have beans of kinds very different from ours.” He called these American beans fabas, because they reminded him of favas of Western Europe, and the Latin name stuck: phaseolus. The American beans were taken back to Europe and adopted into local foodways centuries before tomatoes, peppers, corn, and potatoes. According to Beans: A History, kidneys were largely deemed peasant food for centuries, a history revealed by its eventual Latin designation, Phaseolus vulgaris, aka the vulgar, or ‘common’ bean.

French Glandoulat

Kidneys buttressed and amplified stewy dishes throughout early modern Europe. Like in Glandoulat, a southwestern French dish in which red kidney beans join pork, carrots, spices, Armagnac, and goose fat.

Rice and Beans – A Classic Combination

The classic combination of rice and beans, or some starchy substitute, has long been equated with sustaining life. “Rice is god,” a Hindu proverb says, “but lentils are my life.” In many corners of the world, rice and beans, peas, or lentils are often paired — the Japanese celebrate certain holidays with a bowl of white glutinous rice and red adzuki beans. But nowhere are beans and rice more prominent than in the Americas, both North and South, where the pairing of grain and legume is often the unofficial national dish.

Brazilian Feijoada

In Brazil, the unofficial national dish is Feijoada, a stew of black beans and salted pork commonly served alongside a heaping of rice.

Cuban Frijoles Negros

In Cuba, they eat Moros y Cristianos, ‘Moors and Christians,’ a name given for the combination of black beans (Moros/dark) and rice (Christians/white), as well as Frijoles Negros, where the black beans are served on top of, or alongside rice.

Nicaraguan & Costa Rican Gallo Pinto

According to Rice and Beans, A Unique Dish in a Hundred Places, Nicaraguans and Costa Ricans fight over who invented Gallo Pinto, or ‘spotted rooster,’ another melange of black or red beans and rice.

Caribbean Rice & Beans

Caribbean Rice & Beans (often called Caribbean Rice & Peas) is a popular Sunday lunch dish made with red kidney beans, rice, scotch bonnet peppers, and coconut milk.

Hoppin’ John

The red beans and rice equivalent in other parts of the South, especially in South Carolina, is Hoppin’ John, a mix of salt pork, rice, and blackeye peas or cowpeas (some French-speaking Louisianians might call this dish jambalaya au congri). Cowpeas are the preferred legume in the Carolinas. George Washington Carver, the African-American scientist, said of the lowly cowpea: “As a food for man, the cowpea should be to the South, what the White, Soup, Navy, or Boston bean is to the North, East, and West: and it may be prepared in a sufficient number of ways to suit the most fastidious palate.”

African Red-Red

Hailing from Ghana, African Red-Red is a red stew made with blackeye peas and served with rice and plantains. Blackeye peas were brought by or with enslaved West Africans to the Americas, first to the mid-Atlantic seaboard, likely alongside rice.

Rice: Red Beans’ Most Popular Partner

Some rice was grown in Louisiana as early as the 1840s, with some imported from the rice capital of South Carolina. Rice cultivation in the state finally took off in the 1870s, with a massive expansion occurring around 1900. Today, Louisiana is ranked third in the production of rice in the United States, after Arkansas and California.

No one knows for sure why and how New Orleanians began to eat red beans and rice. “Red beans are to New Orleans what the white bean is to Boston and the cowpea is to South Carolina,” reporters for the Federal Writers Project wrote in 1938. No definite answers exist in the historical record, though it probably travelled over with early nineteenth-century exiles from the French Caribbean.

Rien Fertel is a Louisiana-born and based food writer, historian, and teacher. He grew up in his family’s chain of restaurants across the country. His work has appeared in Oxford American, Garden & Gun, Southern Living, Spirit, Saveur, The Local Palate, and many other publications. He holds a PhD in History and teaches in New Orleans.

If you haven’t gotten on the mason jar meal bandwagon yet, you may be wondering what all the fuss is about. Well, by following a few simple guidelines outlined below, you can end up with fun, easy, make-ahead meals for on-the-go that save time and money. They also feature great ingredients, include powerful bean protein, and offer you a delicious meal right at your desk – or anywhere else you happen to be.

Sure, making mason jar meals requires some planning and meal prep, but the jars make it fun and different. Mason jars keep all the flavor and freshness locked in, and with the right layering technique, they’ll keep your ingredients from getting soggy. Your average plastic storage container just can’t do that.

Tips for Creating, Building & Enjoying Mason Jar Meals:

1. Prep and cook ingredients that will add healthy bulk to your mason jar meals and keep well in the fridge.
   • Try protein-rich make-ahead beans and lentils.
   • Whip up batches of whole grains like brown rice, pasta, and quinoa.
   • Shred a store-bought rotisserie chicken.
   • Clean and pre-chop vegetables.
2. The key to keeping everything crisp in a mason jar is to add dressing first, in the bottom of the jar. Then, on top of the dressing, add layers of hearty beans, lentils, and vegetables that won’t soak up the dressing. Then, add layers of more delicate items like rice, tomatoes, and lettuce, etc., towards the top.
3. Make a week’s worth of mason jar meals at one time. With all of your pre-made ingredients ready to go, it’s easy to build them all at once. Then just grab one each day as you head out the door.
4. When you’re ready to eat, simply unscrew the mason jar, turn it upside down over a bowl, and pour out. You’ll end up with a healthy, delicious, portion-controlled meal, and the dressing will be right on top, just as it should be.

Three Easy Mason Jar Meal Ideas

Try these great combinations for a variety of flavors, ingredients, and healthy protein.

1. Southwestern-Style Black Bean Salad: Start with a delicious, homemade Avocado Cilantro dressing, and add it to the bottom of a jar. Next, add corn, black or pinto beans, brown rice, sliced grape tomatoes, avocado chunks, and lettuce.
2. Quinoa Lentil Salad: Shake up a bright, lemony dressing right inside a mason jar — made from lemon juice, olive oil, dijon mustard, salt, and pepper. Top dressing with lentils, broccoli florets, chopped green onions, shredded chicken, and quinoa.
3. Spinach, Artichoke & White Bean Salad: Add your favorite Italian dressing to the bottom of a mason jar. Top with navy or great northern beans, chopped artichokes, orzo pasta, chopped tomatoes, and fresh baby spinach.

Now get creative — it’s all about mixing it up!

Comfort food casseroles. Everyone loves them, and they make for easy, one-pot, delicious weeknight dinners — especially when they can be prepped ahead of time and baked or cooked when you’re ready to feed your folks. They’re great time-saving meals for the back-to-school rush and can be quickly re-heated after weekly sports practices and soccer games.

These warm, hearty, casserole recipes are perfect for fall and feature favorite southwestern-style flavors and ingredients like black beans, pinto beans, corn, cilantro, green onions, rice, rotisserie chicken, shrimp, and more. By incorporating beans, we’ve not only upped the flavor factor, we’ve increased the protein and fiber in each dish — a real win-win.

Time-Saving Meal Prep:

Make-Ahead Beans – The key to making these recipes super convenient is to cook batches of  beans in advance, then refrigerate or freeze them in portioned storage bags — so that they’re ready to use when you’re putting together a recipe. You might be tempted to used canned beans, but there are so many advantages to using dried beans, and they’re more convenient than you think! Plus, a 1-pound package of Camellia Brand dried beans is a much better value, yielding about 5-6 cups of cooked beans.

Shrimp and Black Bean Skillet Casserole

The bright, fresh flavors of this simple dish appeal to everyone! The combination of shrimp, lime juice, cilantro, and green onions pairs perfectly with black beans and Jasmine rice, and the recipe works well served hot or at room-temperature. It’s also lean and heart-healthy! Prep your ingredients ahead of time, and the recipe comes together quickly and easily in one large skillet. And if you have any leftovers (it’s so good, you might not), stuff the extra mixture into vine-ripened tomatoes and serve chilled for a lovely lunchtime meal.

Time-Saving Tips: 

1. If possible, buy shrimp that are already peeled. All they need is a quick rinse under running water.
2. Use make-ahead black beans.

Smoked Chicken & Black Bean Enchilada Casserole

This is a perfect, crowd-pleasing, make-ahead dish that’s hearty, filling, and flavorful. Faster and easier than rolling and stuffing individual enchiladas, this casserole comes together in a 13×9 baking dish by creating layers of a chicken and bean mixture, a sour cream and enchilada sauce mixture, corn tortillas, and cheese. Whether you’ve got a big family to feed, or you’re gearing up for a casual weekend gathering with friends, this is an awesome recipe to put on the menu.

Time-Saving Tips:

1. Buy and shred a store-bought rotisserie chicken.
2. Use make-ahead black and pinto beans.
3. Assemble casserole ahead of time and refrigerate for up to 24 hours before baking.

Vegetarian Black Bean & Rice Casserole

This colorful, satisfying vegetarian dish is excellent either on its own with a green salad, or as a side dish to grilled meat, chicken, or seafood. Featuring beans, corn, rice, diced green bell pepper, chopped red onion, cream cheese, and various seasonings, it’s a versatile casserole that comes together quickly and also makes a great taco filling. Does your family do taco night? Fill warmed tortillas with the mixture, and let everyone top their own tacos with shredded cabbage or lettuce, salsa, cheese, and sour cream.

Time-Saving Tips:

1. Cook rice ahead of time and refrigerate till ready to use.
2. Use make-ahead black beans.

Fresh Two-Bean Salsa

Wondering what to do with all those leftover beans and vegetables? While this delicious salsa recipe isn’t a casserole, it is a tasty way to use them all up. With both black and pinto beans, corn, vegetables, cilantro, and lime juice, the dish can be thrown together easily. For best results, make it at least 12 hours before serving, allowing the flavors to meld in the refrigerator. Then serve with tortilla chips, as a taco filling, or as a cold or room-temperature topping for grilled fish or chicken.

Kid-Friendly Pasta & White Bean Salad

An easy-to-throw-together, colorful pasta salad that can be eaten warm, chilled, or room-temperature, this Kid-Friendly Pasta & White Bean Salad features their favorites (yep, fun-shaped pasta and cheese) as well as sliced grape tomatoes, bits of broccoli, and cooked, creamy Great Northern Beans or Navy (Pea) Beans. To keep things simple and kid-palette-approved, the pasta salad gets tossed with olive oil, salt, and pepper. Get the recipe.

Cheesy Bean Quesadilla

An always-welcome treat, this Cheesy Bean Quesadilla is made with shredded sharp Cheddar, whole Pinto Beans (or refried beans), and a sprinkling of chopped red onion. Serve with a small side container of sour cream or plain Greek yogurt for dipping, and you’ll get smiles and requests to repeat this favorite later in the week. Get the recipe.

Flourless Black Bean Brownies

Shh. There’s really no need to tell the kids that these flourless brownies are made with cooked Black Beans. Fudgy and delicious, they’ll provide a sweet end to their lunchtime meal and some healthy fiber and protein to boot. Got a kid who’s gluten-free? This recipe is right up your alley. In fact, you’ll have trouble resisting these brownies yourself.

Crispy Cinnamon Garbanzo Beans

Roasted garbanzo beans are a super crunchy, tasty snack that you’ve probably started to see on the healthy snack food aisle at your local grocery store. Well, save yourself some money, and make them at home in your own oven with this kid-friendly recipe that incorporates cinnamon and sugar. A great mid-morning or afternoon snack, they’re an awesome lunchbox addition that tastes good and is good for them.