Chicken and Black Bean Nacho Dip

All the flavor of regular nachos, but easier to make (and eat)

Nachos! What could be better?

Well, how about easier-to-make nachos that don’t fall apart on the way to your mouth?

Enter this nacho dip. All the traditional nacho yum in a dip that stays put on tortilla chips.

Your washing machine will thank you.

Mexican Cucumber, Tomato, and Bean Salad

Serve this vegan delight as a starter or a main

The weather is warming up in our part of the world. So? Salad days! 

This classic combo of cucumbers and tomatoes is one of our faves. We’ve added black beans and sweet corn, then infused the vinaigrette with lime, cumin, and coriander.

The result? A terrific Mexican-themed salad. You can serve this as a first course, but we prefer to make it a main. Add some crusty bread or tortillas, and you’ll be happy chompers.

Jalapeño Black Bean Dip

Easy and spicy, this Tex-Mex fave also makes a terrific spread

The Super Bowl is rushing toward us like a 300-pound lineman. So get those party platters spinning!

You’ll need plenty of munchies and goodies. One of our favorites is this spicy Jalapeño Black Bean Dip. It’s an easy recipe, and fast to make. So you’ll have more time to spend with your guests.

And watch your team win. Or not.

Cuban-Style Black Bean Soup

Chase away winter with this warming soup

Here in the US, arctic weather has elbowed in. Time for hot soup!

This Cuban-style black bean soup is particularly tasty and nutritious. And you can make a vegan version, so no one gets left out in the cold.

Corn, Zucchini, and Bean Soup

Serve this Mexican-style soup hot or room temperature

It’s peak corn and zucchini in our part of the world. So why not combine them?

This soup is a perfect first course – or you can even make a meal out of it. And it tastes equally good hot or at room temperature. Which also makes it perfect for summer weather.

So no need to sweat it in the kitchen.

Mexican Charro Beans

Use black or pinto beans for a zippy dish of Frijoles Charros

Who doesn’t like a side of beans when you’re eating Mexican? They’re the perfect accompaniment to tacos, enchiladas, or just about anything else.

You could have refried beans, of course. But we prefer something with a bit more zing. So we turn to Frijoles Charros—brothy Mexican-style beans enhanced with succulent pork (we vote for bacon), spicy chilies, and tangy tomato.

They’re easy to make, and actually taste better if prepared a day ahead. Convenient! And they’re perfect for Cinco de Mayo. Which just happens to be coming up in a few weeks (funny how that works in the blogging world).

Chunky Pork and Sweet Potato Chili

Black beans add rich goodness to this spicy blend

Fall means the beginning of chili season—at least here at Kitchen Riffs central. When the weather turns cooler (as it’s finally beginning to in most of the US), nothing is more satisfying than a hearty bowl of chili.

We like chili season even better when we can try some new variations. Like this succulent recipe. Pork adds a deep flavor that’s irresistible. It also combines beautifully with traditional chili ingredients—as well as some not-so-traditional ingredients, like sweet potatoes.

Chili takes a while to prepare. But you can make it when you have some cooking time, then stash it in the freezer. Because, as good as it tastes when freshly made, it’s even better reheated. So you can use it for quick weeknight dinners or as tailgate fare for watching the big game. It’s even special enough to serve to good friends at a casual weekend dinner party.

And once they taste your Chunky Pork and Sweet Potato Chili, they’ll become even better friends.

Healthy Edamame and Bean Salad

This Three-Bean Salad Is a Great Side Dish — But Has Enough Flavor for a Main

Looking for a healthy twist on three-bean salad?  Then try this beauty.  It features edamame, which — combined with black beans and black-eyed peas — create a dish that is every bit as flavorful as it is nutritious.

Bean salads of any description are crowd pleasers around the world. Here in the US, they’re a favorite at summer picnic tables and winter pot-luck dinners alike.

This one makes a great side dish. But its flavor is so interesting that you can serve it as a main course, perhaps adding some nice bread and butter to complete the menu.

A healthy salad that’s easy to make, with flavor to spare: This one is a keeper.