1/2 cup crumbled queso fresco (TIP: If queso fresco is unavailable, crumbled reduced-fat feta or goat cheese are also good options.)
Fresh cilantro sprigs, for garnish
To a medium bowl or saucepan, add beans and enough water to cover by 1 inch. Cover and set aside in the refrigerator overnight.
Drain beans, transfer to a medium saucepan and add white onion, garlic, cumin, coriander, oregano, salt and 3 cups water. Bring to a boil, then reduce to a simmer, partially cover and cook until beans are tender, about 40 minutes.
Meanwhile, make pico de gallo: In a small bowl, combine tomato, red onion and bell pepper. Set aside.
Use a slotted spoon to transfer beans to serving plates. Top with queso fresco and pico de gallo, dividing evenly. Garnish with cilantro sprigs.
Serving Size: 1/2 cup beans, 4 tsp queso fresco, 4 tsp pico de gallo
To create a clean twist on a classic enchilada, we've used sweet, soft butternut squash as a filling mixed with a savory and mild homemade enchilada sauce. A great option for vegetarians, this dish is still hearty enough for meat-lovers!
These all-in-one dip containers layer seasoned black beans with avocado, yogurt, salsa and cheddar for a snack that really satisfies. Pack in individual containers and serve with carrots and celery, or all-natural tortilla chips.
Soak beans overnight. Drain, rinse well and boil with fresh water until soft throughout. Use cooked beans as is, or use onion, garlic and spices to add layers of flavor as we did with our spiced refried bean recipe below. Use it as a delicious base for protein-packed burritos, taco salads, grain bowls, dips and sloppy Joes.