These vegetarian enchiladas are a hearty and satisfying dinner. Make them on a weeknight and you’ll enjoy leftovers for lunch the next day. Or make it on the weekend and invite friends over to make a party out of it! You could make a double batch and freeze the extras—you’ll find freezing instructions below.

You’ll love the fresh filling in these enchiladas, made of sautéed bell pepper, broccoli, onion, spinach, black beans and warming spices. These enchiladas are nicely cheesy, but not overwhelmingly cheesy like many restaurants make them.

This enchilada recipe has become quite popular since I published it nearly eight years ago. I used my spinach artichoke enchiladas as a blueprint and covered them with my go-to homemade enchilada sauce, of course. They’re just fantastic and I hope you’ll give them a try, if you haven’t already.

If you’ve never made enchiladas before, you can do it! You’ll find a detailed recipe, step-by-step photos, and an instructional video below.

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These hearty bowls feature roasted fajita veggies and halloumi cheese over beans and cilantro-lime rice. This recipe makes an amazing vegetarian dinner! I’m so excited to share this recipe with you and hope the photos speak for themselves. This vibrant meal is almost too delicious for words to capture.

The bowls are a very abstract take on Mexican fajitas, which typically feature strips of bell pepper and onion cooked with steak, served with tortillas and toppings on the side. These roasted fajita veggies offer similar flavor and texture.

Halloumi cheese hails from Cyprus, an island country in the Mediterranean—far, far away from Mexico! I love halloumi because it offers a salty, creamy, chewy and almost meat-like texture once roasted. I’ve used it in place of bacon to make vegetarian BLTs. Conveniently, the veggies and cheese roast in the oven simultaneously on separate pans.

While you can absolutely serve these components with tortillas, I felt that the flavors shined more over black beans and cilantro-lime rice. The recipe for that component comes from my cookbook, Love Real Food. Try the Grilled Veggie Skewers with Avocado Chimichurri Sauce on page 160 once it’s grilling weather outside!

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This hearty salad features a few of my all-time favorite ingredients. Here we have massaged kale, quinoa, spiced sweet potatoes, and black beans served with a dollop of creamy avocado sauce. I added crumbled feta and toasted pepitas for good measure.

I’d cook with only these ingredients if it weren’t for diversity’s sake. This texture-rich vegetarian salad packs great for lunch. If you like to meal prep for the week, this is an excellent candidate. Given the number of components, this is not the quickest recipe around, but it’s absolutely work the effort.

This recipe has been a reader favorite since it was originally published in 2015 (really, nine years ago?). I developed it during a month-long stay in Austin, Texas with my friend Ali. You could probably say that the Southwestern vibes influenced the recipe.

Today, this salad is getting fresh photos and some slight revisions. Enjoy!

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Y’all know I’m from Oklahoma, right? I grew up eating cowboy caviar, also called Texas caviar. It’s a classic bean salad recipe popular in the South. You can serve it as a side salad or as salsa. Either way, people go crazy for cowboy caviar at potlucks.

Cowboy caviar is made with black-eyed peas and black beans, chopped tomatoes, corn, bell pepper, onion and cilantro tossed in tangy Italian dressing. I typically think of cowboy caviar as a warm weather salad, but it’s made with ingredients that are readily available year-round.

Cowboy caviar is actually perfect for New Year’s if you’re craving something fresh yet hearty, and trying to hit your black-eyed pea quota!

I have one issue with most cowboy caviar recipes—they’re often swimming in store-bought Italian salad dressing. As such, they can be way too oily and contain some unnecessary preservatives. Instead, I whisked together a simple, homemade Italian dressing from scratch. It’s easy to do and tastes fantastic.

This recipe yields a big bowl of dip, but I don’t think you’ll have any trouble polishing it off. I hope you enjoy this cheekily titled delight!

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These red and green enchiladas are inspired by my trips to Santa Fe, New Mexico! I love visiting Santa Fe for my fill of saucy burritos, enchiladas and breakfast dishes. Whenever the server asks if I want red sauce, green sauce or both, the answer is always both. They call it Christmas-style or divorciadas (divorced).

Coming to you just in time for Christmas or Christmas Eve dinner, these enchiladas are a festive and delicious main dish. They’re stuffed with vibrant vegetables, spinach, black beans, and enough cheese to qualify as a holiday meal.

I’ve been keeping this recipe on reserve for the holidays, and I just now realized that I poured the enchilada sauce in the wrong fashion. In Santa Fe, they split the sauce down the middle of the enchiladas, so each enchilada features both red and green sauce. Although, my way may be a little easier to distribute (and you can always just eat two enchiladas to get one of each)!

Do as you wish—the ingredients and quantities will remain the same. You’ll find side dish suggestions to round out your meal below. Wishing you a healthy and happy holiday season!

Watch How to Make Christmas Enchiladas

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Do you enjoy tortilla soup? It’s one of my all-time favorites! Tortilla soup is fresh and flavorful, earthy and a little spicy. Topped with a big handful of crispy tortilla strips, it’s a light but satisfying meal for lunch or dinner. As a bonus, it tastes even better the next day.

Tex-Mex tortilla soups most often include shredded chicken, but it’s not unusual to find vegetarian tortilla soups in Mexico. I can’t call this recipe fully authentic, though. It’s a delicious variation on classic tortilla soup (Sopa Azteca) that you can make at home any time you get the craving.

In Mexico, you’ll find tons of regional variations and personal preferences for tortilla soup. For this recipe, I added black beans for some heft, as well as a red bell pepper because I love the flavor and texture it provides. I tried to keep the remaining ingredients in line with what you might find in Mexico, but to be honest, I have more personal experience with the Tex-Mex variations I’ve sampled over the years.

This recipe is a fully reworked version of an old tortilla soup recipe on the blog. Perhaps you’ve made that one and enjoyed it, but I tried it again recently and just knew I could build in more flavor along the way. If you want a copy of the original, I’ve saved a PDF of the recipe right here.

This soup is closer to the spin on tortilla soup in my cookbook, Love Real Food, which features an irresistible sweet-and-spicy interplay between sweet potatoes and jalapeño. Give that one a try, too!

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Have you met my favorite veggie burgers? If not, it’s about time! I have high standards for veggie burgers, and these put all the rest to shame. I have a feeling they’ll become your favorite veggie burgers, too.

These veggie burgers are hearty and satisfying, and feature an irresistible combination of flavors. They start with a base of quinoa, black beans and oats. Then we amp up the volume with sweet potatoes, fresh herbs, and some carefully chosen seasonings. They’re a little sweet and a little spicy, in the best of ways.

You may recognize this recipe as the “Sweet Potato and Black Bean Veggie Burgers” that have been hidden in the archives for quite some time. There’s a chance you’ve enjoyed these burgers in my cookbook, Love Real Food, sandwiched between buns with a crisp lime-cilantro cabbage slaw and guacamole (page 177).

Or maybe you’re seeing these burgers for the first time right now! If so, I’ll share why this veggie burger recipe is my favorite:

1. These burgers are absolutely delicious. In fact, these are the best veggie burgers I’ve ever had. They’re better than any restaurant’s, and far better than store-bought frozen veggie burgers.
2. These burgers retain their shape before, during and after cooking. Many veggie burgers are a chore to make or to eat, but these are totally fuss-free.
3. You can cook these burgers in the oven, on the stove, or yes, even on the grill. They also freeze well, so you can make a full batch and enjoy them over time.
4. These veggie burgers are perfect for serving to friends who follow special diets. These burgers are vegetarian, of course. They’re also conveniently vegan, gluten free, nut free, egg free and soy free.

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Let me introduce you to one of the best meals I’ve had all season! These fresh black bean burrito bowls are made from scratch with simple, wholesome ingredients. While the components initially take some time to prepare, they make great leftovers to enjoy all week long. These bowls pack well for lunch, too.

In fact, these burrito bowls represent how I eat at home. I like to make a few components that play nicely together, and mix and match them all week. That way, I don’t get bored, and I don’t have to start from zero with every meal.

“Tell me more, Kate,” you say. Ok, so maybe you first enjoy these burrito bowls exactly as shown here. You could change up your next bowl by adding some avocado and a fried egg.

Or, you could make a simple quesadilla, top it with pickled onion and cilantro pesto, and serve it with a side of black beans and rice. Another option? Turn these components into black bean tacos (or a burrito). Maybe you have some extra rice, so you warm it up and toss it into your green salad for lunch.

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Meet my go-to, foolproof black bean recipe! If you’ve ever wanted to learn how to cook black beans from scratch, this guide is for you. These beans are rich and creamy, yet lively and full of flavor. They rival the frijoles negros I’ve loved in Costa Rica, Mexico and Belize, and they make a delicious side dish or meal component.

Home-cooked black beans offer far more flavor than canned beans, especially when you include the right seasonings. I’m thrilled with how these turn out. Dried beans are also less expensive than canned beans, and they reduce waste (no cans to throw away).

Plus, black beans are very good for you. Black beans are rich in fiber and plant-based protein, and a fantastic source of folate, thiamin (vitamin B1), phosphorus, manganese and magnesium. If you’ve ever read that beans are “unhealthy,” it’s because beans contain lectins until they’ve been sufficiently cooked. Lectins, which are naturally present in many plant foods, are considered an anti-nutrient. If you’re eating properly cooked beans, as instructed below, there’s no reason for concern.

You might be surprised to hear that black beans are actually so blue that they appear black. Black beans are full of anthocyanins, a powerful group of flavanoids that also makes blueberries, purple cabbage and red onions so nutritious. You can read all about black bean nutrition here.

If you’re learning to cook dried beans, start them early. The wild card with dried beans is that you’ll never be 100 percent certain when they’ll finish cooking. Better to start cooking well before you’re in a rush for dinner. Let’s get to it!

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Like everyone, I’m craving some adventure and daydreaming future destinations. Mexico City might be my first stop. It’s a vibrant, energetic city with incredible food around every corner. I hopped down there a few summers ago and came back with a list of restaurants to try next someday.

For now, we can make tacos at home. I can’t claim these black bean tacos are 100 percent authentic, but they are easy, quick, tasty, and quite versatile. (If you’re looking for truly epic tacos, here they are—but they are a bit more time-consuming and reliant upon fresh produce.)

I hope these black bean tacos are exactly what you need right now. I’ve provided suggestions on ingredient substitutions and alternate sauce ideas below.

Serve them as-is for an easy dinner, or keep on reading for side dish suggestions!

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