Tag Archives for " black beans "

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Black Bean Veggie Burgers

These Easy Black Bean Veggie Burgers are the perfect meatless recipe you can prep ahead and eat today!

These meatless, easy-to-make black bean veggie burgers pack a hearty and delicious bite. Even better, this recipe can be made ahead of time and frozen!


You’ve got to love an easy-to-make veggie burger recipe. The name says it all: easy and beans. If you have beans in your pantry; black, white, kidney, even chickpeas, you can make this recipe. All in a single bowl. Don’t believe me? Check out how they’re made in this video.

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3 Lunchbox Burrito Bowls - MOMables.com - A great idea to use up leftovers for lunch!

Lunchbox Burrito Bowls – Easy Lunch Idea

The idea of a burrito bowl isn't new, but packing these Lunchbox Burrito Bowls are sure to get your kids excited about eating lunch!

Looking for a way to repurpose leftovers for lunch? These Lunchbox Burrito Bowls are easy to make and easy to customize!

easy to make lunchbox burrito bowls. A great idea to use up leftovers for lunch!

The idea of a burrito bowl isn’t anything new.  I happen to love them, especially when traveling.  It’s a convenient way to eat well, while I’m on the go, or need a night in for work.  So why not enjoy the same convenience at home?

Related: Top 5 Lunchboxes We’ve Tested

One of the reasons I love to make my own burrito bowls at home is because I can prep ahead for nights when we need a quick and easy dinner.  Simply cook your rice, wash the beans, shred the cheese and chop any additional toppings your family will enjoy. Just look at how easy they are to make!

The best part about making burrito bowls for dinner is that they make great leftovers for your lunchbox!  Create a burrito bowl unique to your child’s taste, or even better, have them help. If you don’t have access to a microwave, you can layer your warmed ingredients inside a thermos. 

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Lunch Box Burrito Bowls

  • Author: MOMables.com
Scale

Ingredients

  • For the bowls:
  • 2 cups rice, uncooked
  • 1 Rotisserie chicken
  • 8 ounces salsa
  • Toppings: Black beans (optional)
  • 1 ½ cups shredded cheddar cheese
  • Guacamole
  • Sour cream

Instructions

  1. Cook rice according to package directions on the stovetop or rice cooker.
  2. Prepare your burrito bowl toppings by transferring them into bowls.
  3. Heat your rotisserie chicken and shred the meat, using two forks and on a cutting board, into smaller pieces.
  4. Fill serving bowls with cooked rice, top with shredded chicken, salsa, and desired toppings to build 6 bowls.
  5. For a grain free bowl, use shredded lettuce instead of rice.

 

 

7 black bean corn cakes

Black Bean Corn Cakes

Do you have a kid who doesn’t eat meat, and find it challenging to sneak in nutrition?

black bean corn cakesAt MOMables, we are always coming up with fresh new ways to introduce healthy foods into lunches.  We plan, you make, they eat.

Related: Top 5 Lunchboxes We’ve Tested

We love these corn cakes because black beans have a lot of fiber and protein. They are filling, give lasting energy, and pack a lot of nutrition our kids need, such as vitamins, minerals, and antioxidants.

But, who wants to eat plain beans for lunch? These corn cakes taste great at room temperature and are very easy to pack for lunch!

I often top the corn cakes with sour cream, cheese, salsa, and diced chicken breast to create a delicious Mexican-inspired dish for lunch!  You can, however, put all items on the side and let your child “dip.”

Black Bean Corn Cakes

black bean corn cakes
  • Author: MOMables
  • Yield: 20 1x
  • Cuisine: Lunch
Scale

Ingredients

  • 1 15-ounce can black beans, with liquid
  • 2 tablespoons lime juice
  • 1 cup (or 8-ounce package) cornbread or corn muffin mix, dry
  • 3/4 cup salsa
  • Optional Toppings: salsa, sour cream, cheese, diced chicken, corn, avocado

Instructions

  1. In a medium bowl, mash the beans slightly, then add the lime juice, corn mix, and salsa. Mix well.
  2. On the stovetop, lightly coat your skillet with cooking spray and heat to medium.
  3. Spoon 1 tablespoon portions of the batter into your pan, cooking like a pancake. Cook for 2 to 3 minutes, then flip the cakes, and cook for an additional 2 to 3 minutes.

 

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