3 Easy Recipes You Can Make With Beans

Beans are a staple of Mexican cuisine. Similar to avocados, you can be as creative as you want with them! Spicy, sweet, sour, whatever it is you name it! Here are 3 recipes I found to be the easiest when I want to incorporate beans into my food.

Easy Mexican Bean Soup (2 – 3 servings)

This is great for a lazy cold day. It’s a little spicy and the extra kick from the cumin and lime provides a nice balance. It’s very easy to make and you can store the remains in an airtight container in the fridge for a few days.


  • 2 cups of cooked beans
  • 2 cups of stock (chicken or beef)
  • 1/2 onion
  • 2 garlic cloves
  • 2 – 3 tomatoes
  • 1 chipotle pepper (chipotle powder works well too, about 2 grams)
  • 1 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • Freshly cracked black pepper
  • Olive oil


  • Wash your tomatoes and de-stem them.
  • Preheat your oven to 205 degrees Celsius
  • Roast the tomatoes in the oven for 20 – 25 minutes
  • Drain and rinse canned beans
  • Heat a pan over medium heat and add olive oil, then, sauté the onions (roughly chopped) along with the garlic cloves (peeled).
  • Remove the tomatoes from the oven and add them to the onion-garlic mixture along with 2 cups of cooked beans, 2 cups of stock, 1 chipotle pepper or chipotle powder, 1 teaspoon oregano, 1/2 teaspoon salt, and freshly cracked black pepper.
  • Bring the mixture to a uniform temperature and then transfer to a blender.
  • Don’t blend it for too long, leave it a little chunky.
  • Transfer the mixture back into the pan and bring it up to a simmer. Do a final taste for seasoning.
  • Serve immediately with your choice of garnish – freshly chopped cilantro or a squeeze of lime

Mango Black Bean Salsa

Ever since I found this recipe I’ve been putting it all over my food! I can eat it as a spread on some homemade tostadas, add it to a salad, or mix it in with some quick ‘work-sandwiches’. It’s very simple to make, it smells amazing, and, it looks even better. I like it a little spicy though so I always add a little extra jalapeño and a dash of chipotle powder in the end.


  • 2 mangos
  • 1/4 onion
  • 1 – 2 jalapeños
  • Juice of 2 limes
  • 6 – 8 springs of cilantro
  • Pinch of salt
  • 1/2 cup of cooked black beans


  • Cut the mangos in halves, square them with a knife, and scoop them out with a spoon.
  • Rinse the cilantro and de-stem. I typically twist off and discard the bottom, thicker portion of the cilantro stems, but use the upper stems that hold the leaves together.
  • Finely chop 1/4 onion, 1-2 rinsed and de-stemmed jalapenos, and 6-8 sprigs of rinsed cilantro.
  • Add the chopped mango, onion, jalapeño and cilantro to a mixing bowl along with the juice of 2 limes and a pinch of salt.
  • Combine well
  • Drain and rise one can of cooked black beans. Add 1/2 cup to the mixing bowl and combine well.

Spicy Black Bean Pizza

I can’t even explain how tasty this dish is. I invited my friends over one time, cooked this for them, and they were absolutely in love with it. Definitely beats any greasy pizza you would order! The thing to keep in mind is that this recipe works best when the crust is thin.  Since we’re not using a traditional pizza sauce, a thin crust will keep the focus on the toppings and prevent it from tasting dry.


  • 1/2 cup chopped scallions
  • 1 tomato
  • 1 cup Mozarella cheese

For the pizza dough:

  • 2 cups all-purpose flour
  • 1 teaspoon yeast
  • 3/4 cup warm water
  • 1 teaspoon salt

For the black bean puree:

  • 1 can black beans
  • 1/2 onion
  • 2 garlic cloves
  • 2 chipotle peppers (chipotle powder works well too)
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 cup of water (or stock)
  • Freshly cracked black pepper
  • Olive oil

For the garlic oil:

  • 2 minced garlic cloves
  • 2 tablespoons olive oil
  • Pinch of salt


  • In a mixing bowl, add 1 teaspoon of yeast to 3/4 cup warm water. Stir until the yeast has dissolved into the water. Add 2 cups flour and 1 teaspoon salt. Combine as much as you can with a spoon
  • Dump flour mixture onto a work surface and knead with your hands until a cohesive ball is formed. If the dough is sticking to your fingers add a bit more flour.  Cover with the mixing bowl and let rise for as long as you can wait. 
  • To make the garlic-oil sauce, finely mince 2 garlic cloves and add to 2 Tablespoons olive oil along with a pinch of salt. Smoosh the garlic into the oil using the back of a spoon and set aside.
  • For the black bean puree, roughly chop 1/2 an onion and peel 2 garlic cloves.  Saute the onion and garlic in a dollop of oil over medium heat for 5-7 minutes.
  • Drain and rinse one can of black beans.  Add the black beans to the onion mixture along with 2 chipotles in adobo, 1 Tablespoon adobo sauce, 1/2 teaspoon cumin, 1/2 teaspoon salt, freshly ground pepper, and 1/2 cup water (or stock).  Simmer for a few minutes until heated through.
  • Combine the bean mixture in a blender or food processor.  Salt to taste (I added another pinch to this batch).
  • Tear the dough ball in half, and then tear one of the halves in half. This will be enough dough for a super thin 10″ crust.
  • Give it a quick roll out with a rolling pin and then let it sit for couple minutes, this will reduce the elasticity. Continue rolling out to your desired thinness. Rolling the dough on parchment paper can be easier as it won’t stick as much. You can also bake the pizza directly on the parchment paper.
  • Once rolled out, bake the dough by itself for 1-2 minutes in a 400F oven.  (I used a standard baking sheet).  Then add a thin layer of the garlic-oil sauce, followed by the black bean puree, tomatoes, scallions, and cheese.  
  • Bake at 205 degrees Celsius for 8-10 minutes, or until the edges start to brown.  Cut into quarters and serve immediately.

Try these recipes out and show them off on your Facebook or Instagram page. Tag @itsholatacos and let us know what you think of them!

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