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They freeze well for storage, and reheat easily for lunches.
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Banana pieces and black beans are cooked in a sauce of coconut milk, lime juice, and honey in this quick and easy vegetarian dish.
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Fresh green beans and carrots are sauteed with mushrooms and onions, in a host of savory spices.
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These vegetarian enchiladas are a quick and easy Mexican-inspired meal to make on busy weeknights. You can add cooked chicken and cilantro, if you like.
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This hearty vegetable stew gets its heft from toothsome beans and rich butternut squash.
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Quinoa and black beans are simmered in a seasoned tomato broth creating the filling for vegan tacos that carnivores and vegetarians will love.
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Fluffy couscous is dotted with green onions, red pepper, fresh cilantro and black beans and boasts the Southwest tang of a lime-cumin vinaigrette.
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I usually make this the day after we have roast chicken. The recipe calls for baking, but the ingredients can also be added to a slow cooker and cooked on Low for 7 hours. We serve this with cheese, tortilla chips, sour cream, salsa, black olives, and guacamole.
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This is a baked version of an American favorite. My grandma used to make these for us. It's more like a half sandwich since the ingredients are actually baked on top of a slice of bread.
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This simple dish is a mixture of quinoa, fresh corn, and black beans topped with fresh salsa and avocado.
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A hearty but quick-to-make chili packs in plenty of vegetables along with garbanzos and black beans. You'll be eating in just an hour from start to finish.