Black Bean and Pepper Jack Burgers

With fresh scallions, cilantro, and spicy pepper Jack cheese, these zingy burgers are a far tastier option than veggie burgers from the freezer case. Rolled oats help hold them together. Avocado and jarred salsa go with the southwestern theme, but lettuce, tomato, and ketchup are also good toppings.

• 
  
  1/2 cup rolled oats
  
  


• 
  
  1 15.5-oz. can black beans, rinsed and drained
  
  


• 
  
  1 large egg
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 oz. finely grated pepper Jack cheese (1/2 cup)
  
  


• 
  
  1 large scallion, minced
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  


• 
  
  1 Tbs. olive oil; more for the plate
  
  


• 
  
  4 whole-wheat hamburger buns, toasted
  
  


• 
  
  Jarred salsa, for serving
  
  


• 
  
  Sliced avocado, for serving
  
  

Put the oats in a food processor and pulse three times to roughly chop. Add half of the beans and pulse into a coarse paste, about 6 pulses. Add the egg, cumin, and 1/2 tsp. salt and process to mix well, about 1 minute. Transfer the bean mixture to a large bowl. Stir in the remaining beans, the cheese, scallion, and cilantro.

With wet hands, form the bean mixture into four 1/2-inch-thick patties
and transfer to a lightly oiled plate. Refrigerate for 10 to 15 minutes
to let the burgers set up.

Heat a large heavy-duty skillet (preferably cast iron) on high heat
until very hot; add the oil and swirl the pan to coat the bottom. Cook
the burgers until browned, with a good crust, 2 to 3 minutes; then
carefully flip and cook, flipping again if necessary, until the burgers
feel firm when pressed with a fingertip, another 3 to 5 minutes. Serve
the burgers in the buns, topped with the salsa and avocado.

Black Bean Soup with Sherry

Dry sherry gives this soup an extra boost of flavor that belies how quick and easy it is. A garnish of queso fresco and chopped tomatoes adds color.

• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1 large yellow onion, finely chopped
  
  


• 
  
  1 medium green bell pepper, stemmed, seeded, and finely chopped
  
  


• 
  
  3 medium cloves garlic, finely chopped
  
  


• 
  
  2 cups lower-salt chicken broth
  
  


• 
  
  Two 15-1/2-oz. cans black beans, including liquid
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1 tsp. dried oregano
  
  


• 
  
  1 Tbs. tomato paste
  
  


• 
  
  1/4 cup dry sherry, preferably fino
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Heat the oil in a 4- to 5-quart heavy-duty pot over medium heat. Add the onion, green pepper, and garlic and cook, stirring occasionally, until tender, about 5 minutes.


Meanwhile, purée the chicken broth with one can of black beans and bean liquid in a blender.


Add the cumin and oregano to the pot and cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 1 minute more. Stir in the black bean purée and the remaining whole beans with their liquid; bring to a boil over high heat. Reduce the heat to low, partially cover the pot, and simmer, stirring frequently, until the flavors are melded, about 10 minutes. Stir in the sherry and season to taste with salt and pepper.

Turkey Cutlets and Black Beans with Tangerine-Habanero Mojo Sauce

Mojo (pronounced MOE-hoe) is a Caribbean and Latin-American garlic, chile, and fruit sauce that pairs well with meat, poultry, and seafood. Here, it’s made with tangerine and lime, so it’s both sweet and tart. If habaneros are scarce, try a Scotch bonnet, jalapeño, or serrano chile instead.

• 
  
  5 to 6 Tbs. olive oil
  
  


• 
  
  3 medium cloves garlic, thinly sliced
  
  


• 
  
  1/2 plus 1/8 tsp. ground cumin
  
  


• 
  
  1/2 cup fresh tangerine juice (from 2 tangerines)
  
  


• 
  
  2 Tbs. fresh lime juice (from 1 lime)
  
  


• 
  
  1/2 tsp. seeded and minced habanero chile
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 small red onion, chopped
  
  


• 
  
  One 15-1/2-oz. can black beans, rinsed and drained
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  


• 
  
  4 turkey breast cutlets (about 1-1/4 lb.)
  
  

In a 10-inch skillet, heat 2 Tbs. of the oil and the garlic over medium heat until the garlic is golden, about 3 minutes. Stir in 1/8 tsp. of the cumin. Add the tangerine juice, lime juice, and habanero. Bring to a simmer and cook for about 3 minutes. Season to taste with salt and pepper; set the mojo sauce aside. (The sauce can be served warm or at room temperature.)

Heat 2 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and ¼ tsp. salt and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the beans and the remaining ½ tsp. cumin and cook until the beans are heated through, 2 to 3 minutes. Stir in the cilantro and season to taste with salt and pepper. Transfer the beans to a bowl and cover with foil to keep warm.

Wash and dry the skillet. Season the turkey cutlets on both sides with salt and pepper. Heat 1 Tbs. of the oil in the skillet over medium-high heat until very hot. Add as many cutlets as will comfortably fit in a single layer and cook until browned on both sides and just cooked through, about 2 minutes per side. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining cutlets, adding the remaining 1 Tbs. oil if needed.

Divide the cutlets and black beans among individual plates. Spoon the mojo sauce over and serve.

Smoky Chipotle Black Bean Chili with Fresh Salsa

Personally, I’m not so fond of “vegetable” chilis, as they seem to feature overcooked and watery veggies that were never meant to be “stewed.” So in warmer weather, I top the bean chili with a cool, salsa-like mixture of raw veggies like tomatoes, avocado, and corn. And in the winter, instead of adding vegetables to the pot during braising, I roast them separately and garnish the dish with them.

For the chili:

• 
  
  1 Tbs. plus 1 tsp. ground ancho chile
  
  


• 
  
  1 Tbs. ground coriander
  
  


• 
  
  1 Tbs. ground cumin
  
  


• 
  
  1 Tbs. Mexican oregano
  
  


• 
  
  1 Tbs. sweet paprika
  
  


• 
  
  1 Tbs. brown sugar
  
  


• 
  
  1-1/2 tsp. unsweetened cocoa
  
  


• 
  
  1/4 tsp. ground (dried) chipotle chile
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  


• 
  
  1/4 tsp. ground cloves
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 cup dry red wine
  
  


• 
  
  1/4 cup tomato paste
  
  


• 
  
  1/4
  cup finely chopped fresh cilantro stems and leaves, plus 2 Tbs. chopped fresh cilantro leaves and extra sprigs for garnish
  
  


• 
  
  2 tsp.
  finely chopped canned chipotle chile in adobo (about 1 small chipotle
  with sauce still clinging to it), plus 2 tsp. adobo sauce from the can
  
  


• 
  
  1-1/2 cups crushed tomatoes (do not use ones
  with added herbs)
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 large or 2 medium onions, cut into 3/4-inch dice (about 2-1/4 cups)
  
  


• 
  
  1 large or 2 small green or red bell peppers, cut into 3/4-inch dice (about 1-1/2 cups)
  
  


• 
  
  1 Tbs. plus 2 tsp. minced garlic
  
  


• 
  
  1-1/2 tsp. minced fresh jalapeño, seeds and ribs removed
  
  


• 
  
  Three 15.5-oz. cans black beans, drained and rinsed
  
  

For the salsa

• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  2 Tbs. orange juice
  
  


• 
  
  1 Tbs. freshly squeezed lime juice
  
  


• 
  
  1 tsp. honey
  
  


• 
  
  Kosher salt
  
  


• 
  
  10 to 12 oz. cherry tomatoes or grape tomatoes, halved or quartered
  
  


• 
  
  2 ripe avocados (about 10 oz.), cut into 3/8-inch dice
  
  


• 
  
  1 small to medium zucchini, quartered lengthwise and thinly sliced crosswise (about 1-1/4 cups)
  
  


• 
  
  1/2 cup raw fresh corn kernels, cut from about 1 cob (optional)
  
  


• 
  
  1 small radish, quartered and thinly sliced (optional)
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  

For serving

• 
  
  6 cups cooked white rice
  
  


• 
  
  6 oz. crumbled goat cheese, queso fresco, or sour cream (optional)
  
  


• 
  
  2/3 cup toasted pepitas (optional)
  
  


• 
  
  6 lime wedges (optional)
  
  

Make the chili

In a small bowl, combine the ground ancho chile, coriander, cumin, oregano, paprika, brown sugar, cocoa, ground chipotle, cinnamon, cloves, and 1-1/2 tsp. salt. Set aside.

In a liquid measure, whisk together the red wine, tomato paste, finely chopped cilantro stems and leaves, the chopped chipotle, and the adobo. Set aside.

In another large liquid measure or bowl, combine the crushed tomatoes with 3 cups water and stir well.

In a large Dutch oven, heat the butter and olive oil over medium heat. When the butter has melted, add the onions, bell pepper, and 1/2 tsp. salt and stir. Cover and cook, stirring occasionally, until the vegetables have softened, 5 to 7 minutes. Uncover, raise the heat to medium-high, and continue cooking until the onion is lightly browned, another 7 to 8 minutes. Reduce the heat to medium-low, add the garlic and jalapeño, and cook, stirring, until softened and fragrant, about 1 minute.

Add the dried spice mixture and cook, stirring and scraping until well incorporated, 20 to 30 seconds. Add the tomato paste mixture and cook, stirring and scraping it against the sides of the pan, for 1 to 2 minutes.

Add the crushed tomato mixture and cook, stirring and scraping the bottom of the pan, until well combined. Bring the mixture to a gentle simmer and cook, loosely covered, stirring occasionally and continuing to scrape the bottom of the pan, for 20 minutes. Keep an eye on the heat and reduce it, if necessary, to maintain a gentle simmer.

Uncover the pot and add the drained beans. Raise the heat to medium-high and return the chili to a simmer and then reduce the heat to medium-low and maintain a gentle simmer. Stir thoroughly and cook, partially covered, for 10 minutes.

Remove the pan from the heat and stir in the 2 Tbs. chopped cilantro. The chili will stay warm, covered, off the heat for a half hour.

Make the salsa

In a mixing bowl, whisk together the olive oil, orange juice, lime juice, honey, and 3/4 tsp. salt. Add the tomatoes, avocados, zucchini, corn (if using), radish (if using), and cilantro. Stir well and use right away, or let sit at room temperature for up to 20 minutes. Do not refrigerate.

To serve the chili

Spoon 1 cup rice into each of six deep bowls and ladle about 1
cup chili over the rice. Top each serving with a generous
spoonful of the salsa. Garnish each serving with your choice of goat
cheese, queso fresco, or sour cream and/or cilantro sprigs, toasted
pepitas, and lime wedges (if desired).

Black Bean and Pepper Jack Burgers

With fresh scallions, cilantro, and spicy pepper Jack cheese, these zingy burgers are a far tastier option than veggie burgers from the freezer case. Rolled oats help hold them together. Avocado and jarred salsa go with the southwestern theme, but lettuce, tomato, and ketchup are also good toppings.

• 
  
  1/2 cup rolled oats
  
  


• 
  
  1 15.5-oz. can black beans, rinsed and drained
  
  


• 
  
  1 large egg
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 oz. finely grated pepper Jack cheese (1/2 cup)
  
  


• 
  
  1 large scallion, minced
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  


• 
  
  1 Tbs. olive oil; more for the plate
  
  


• 
  
  4 whole-wheat hamburger buns, toasted
  
  


• 
  
  Jarred salsa, for serving
  
  


• 
  
  Sliced avocado, for serving
  
  

Put the oats in a food processor and pulse three times to roughly chop. Add half of the beans and pulse into a coarse paste, about 6 pulses. Add the egg, cumin, and 1/2 tsp. salt and process to mix well, about 1 minute. Transfer the bean mixture to a large bowl. Stir in the remaining beans, the cheese, scallion, and cilantro.

With wet hands, form the bean mixture into four 1/2-inch-thick patties
and transfer to a lightly oiled plate. Refrigerate for 10 to 15 minutes
to let the burgers set up.

Heat a large heavy-duty skillet (preferably cast iron) on high heat
until very hot; add the oil and swirl the pan to coat the bottom. Cook
the burgers until browned, with a good crust, 2 to 3 minutes; then
carefully flip and cook, flipping again if necessary, until the burgers
feel firm when pressed with a fingertip, another 3 to 5 minutes. Serve
the burgers in the buns, topped with the salsa and avocado.

Black Bean Soup with Sherry

Dry sherry gives this soup an extra boost of flavor that belies how quick and easy it is. A garnish of queso fresco and chopped tomatoes adds color.

• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1 large yellow onion, finely chopped
  
  


• 
  
  1 medium green bell pepper, stemmed, seeded, and finely chopped
  
  


• 
  
  3 medium cloves garlic, finely chopped
  
  


• 
  
  2 cups lower-salt chicken broth
  
  


• 
  
  Two 15-1/2-oz. cans black beans, including liquid
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1 tsp. dried oregano
  
  


• 
  
  1 Tbs. tomato paste
  
  


• 
  
  1/4 cup dry sherry, preferably fino
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Heat the oil in a 4- to 5-quart heavy-duty pot over medium heat. Add the onion, green pepper, and garlic and cook, stirring occasionally, until tender, about 5 minutes.


Meanwhile, purée the chicken broth with one can of black beans and bean liquid in a blender.


Add the cumin and oregano to the pot and cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 1 minute more. Stir in the black bean purée and the remaining whole beans with their liquid; bring to a boil over high heat. Reduce the heat to low, partially cover the pot, and simmer, stirring frequently, until the flavors are melded, about 10 minutes. Stir in the sherry and season to taste with salt and pepper.

Chipotle Black Bean Dip

Beans provide the creaminess in this healthier-than-you-think dip, which has a smoky, spicy kick. Serve it with fresh-baked corn tortilla chips, homemade pita chips, or fresh vegetables for dipping.

• 
  
  2 Tbs. olive oil
  
  


• 
  
  1/2 medium yellow onion, diced (1/2 cup)
  
  


• 
  
  1 medium clove garlic, minced
  
  


• 
  
  1/4 tsp. ground cumin
  
  


• 
  
  1/8 tsp. ground coriander
  
  


• 
  
  One 15-1/2-oz. can black beans (preferably low-sodium), drained and rinsed
  
  


• 
  
  2 Tbs. coarsely chopped fresh cilantro; more for garnish
  
  


• 
  
  1-1/2 Tbs. fresh lime juice
  
  


• 
  
  2 tsp. seeded, minced chipotle chile (from a can of chipotles in adobo)
  
  


• 
  
  Fine sea salt and freshly ground black pepper
  
  

Heat 1 Tbs. of the oil in a medium skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Stir in the garlic, cumin, and coriander and cook for 30 seconds more. Set aside to cool slightly.


Put the onion mixture, beans, cilantro, lime juice, chipotle, 1/4 tsp. salt, 1/8 tsp. pepper, the remaining 1 Tbs. oil, and 1 Tbs. water in a food processor. Process until smooth. Transfer to a serving bowl, garnish with more chopped cilantro, and serve.

For more tips on how to use up a can of chipotles in adobo, visit the Test Kitchen blog.

Rice and Beans with Fried Eggs

Served with soft corn tortillas, this traditional Costa Rican dish works for breakfast, lunch, or dinner. Salsa Lizano is a Costa Rican condiment that’s similar to Worcestershire sauce but thicker and sweeter—you can substitute Worcestershire for it, but the flavor will be more assertive.

• 
  
  3/4 cup long-grain white rice
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. canola oil
  
  


• 
  
  1 small yellow onion, cut into small dice
  
  


• 
  
  1/2 medium red bell pepper, seeded and cut into small dice
  
  


• 
  
  2 large cloves garlic, minced
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  1/4 cup canned tomato sauce
  
  


• 
  
  1 (15-1/2-oz.) can black beans, drained and rinsed
  
  


• 
  
  3 Tbs. Salsa Lizano; more to taste
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  8 large eggs
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  

Put the rice, a big pinch of salt, and 1-1/2 cups of water in a 3-quart saucepan. Bring to a boil over medium-high heat, reduce the heat to low, cover, and cook until the rice has absorbed the water and is tender, about 15 minutes. Remove from the heat and set aside with the lid on.


Meanwhile, heat 1 Tbs. of the oil in a 4-quart saucepan over medium heat. Add the onion, bell pepper, garlic, and a pinch of salt; cook, stirring occasionally, until softened, about 3 minutes. Add the cumin and cook until fragrant, about 30 seconds. Add the tomato sauce and stir for 1 minute. Add the beans and 1 cup of water and simmer until the liquid reduces to the level of the beans, about 4 minutes.


Add the rice to the beans and mix well. Stir in the Salsa Lizano and season to taste with salt and pepper. Keep warm.


Heat the remaining 1 Tbs. of oil in a 12-inch nonstick skillet over medium heat, swirling the pan to coat evenly. Gently crack the eggs into the pan. Season with salt and pepper, cover, and cook until the yolks’ edges have just begun to set, 2 to 3 minutes. (The eggs should cook gently, so lower the heat if needed.) Separate the eggs with the edge of a spatula.


To serve, put a heaping spoonful of the rice and beans on a plate and slide 2 eggs on top. Sprinkle with the cilantro.

Black Bean Soup with Sweet Potatoes

The sweet potatoes in this soup contrast nicely with the tang of the yogurt and the tartness of the lime. Aniseed lends an unusual hint of licorice flavor.

• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  2 medium yellow onions, chopped
  
  


• 
  
  3 medium cloves garlic, coarsely chopped
  
  


• 
  
  1-1/2 tsp. ground coriander
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1/4 tsp. aniseed
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 quarts lower-salt chicken broth or homemade vegetable broth
  
  


• 
  
  Four 15.5-oz. or two 29-oz. cans black beans, rinsed and drained
  
  


• 
  
  2 medium sweet potatoes, peeled and cut into medium dice
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup plain yogurt
  
  


• 
  
  8 paper-thin lime slices
  
  

Heat the oil over medium heat in a 6-quart (or larger) Dutch oven. Add the onions and cook, stirring occasionally, until starting to soften and brown slightly, about 8 minutes. Add the garlic, coriander, cumin, aniseed, and 1/4 tsp. pepper and cook, stirring constantly, until fragrant, about 30 seconds. Add the broth, beans, sweet potatoes, and 3/4 tsp. salt and bring to a boil over high heat; skim any foam as necessary. Reduce the heat and simmer, uncovered, stirring occasionally, until the sweet potatoes are tender, about 15 minutes.

Using a slotted spoon, set aside 3 cups of the beans and potatoes. Puree the remaining soup in batches in a blender. Return the solids to the soup and season to taste with salt and pepper. Serve topped with a dollop of the yogurt and a lime slice.

You can store leftovers in the refrigerator for up to 5 days.

Chicken Tostadas with Black Beans and Cilantro-Lime Cream

These fresh, crunchy, colorful tostadas are the perfect showcase for shredded leftover white meat from Citrus-Marinated Roasted Chicken, which is gently and briefly reheated with a bit of the pan juice from the recipe. Didn’t make the roast chicken this past weekend? No problem. A store-bought rotisserie chicken will do; just sub in a lower-salt chicken broth for the pan juice.  

• 
  
  8 6-inch corn tortillas
  
  


• 
  
  1 Tbs. olive oil; more for the tortillas
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup sour cream
  
  


• 
  
  1/4 cup finely chopped fresh cilantro
  
  


• 
  
  3 Tbs. fresh lime juice (from 2 large limes)
  
  


• 
  
  1/2 medium yellow onion, chopped (1 cup)
  
  


• 
  
  1 tsp. cumin seeds
  
  


• 
  
  1 15-oz. can black beans, drained and rinsed
  
  


• 
  
  1/2 Tbs. minced canned chipotle chile (about half a medium chile)
  
  


• 
  
  1/4 cup reserved pan juice from Citrus-Marinated Roasted Chicken or lower-salt chicken broth
  
  


• 
  
  4 cups shredded leftover white meat chicken from Citrus-Marinated Roasted Chicken (from about 2 breasts)
  
  


• 
  
  2 small bunches radishes, trimmed and thinly sliced (about 1 cup)
  
  


• 
  
  1 cup finely sliced romaine lettuce or green cabbage
  
  


• 
  
  Crumbled queso cotija or feta cheese
  
  

Position a rack in the center of the oven and heat the oven to 400°F.

Lightly brush both sides of the tortillas with oil and arrange them in a single layer on two large heavy-duty baking sheets. Lightly season the tortillas with salt and bake, swapping and rotating the pans halfway through, until golden-brown and crisp, about 15 minutes.

Meanwhile, in a small bowl, stir the sour cream, cilantro, lime juice, and 1/4 tsp. salt. Cover with plastic wrap and refrigerate.

Heat the olive oil in a 3-quart saucepan over medium heat. Add the onion and cumin seeds and cook, stirring, until the onion is tender and golden-brown, about 8 minutes. Add the beans and chile and stir until heated through. Stir in 2 Tbs. of the reserved pan juice and 1/4 cup water; bring to a simmer. Using a potato masher, coarsely mash the bean mixture and then season to taste with salt.

Combine the chicken and the remaining 2 Tbs. pan juice in another 3-quart saucepan over low heat. Cover and cook, stirring often, until the chicken is hot, about 2 minutes.

Arrange 2 tortillas on each of 4 large plates. Spread the bean mixture over the tortillas. Top with the chicken, and then the radishes and lettuce. Spoon some of the cream over the tostadas, sprinkle each with cheese, and serve.

Chicken Tostadas with Black Beans and Cilantro-Lime Cream

These fresh, crunchy, colorful tostadas are the perfect showcase for shredded leftover white meat from Citrus-Marinated Roasted Chicken, which is gently and briefly reheated with a bit of the pan juice from the recipe. Didn’t make the roast chicken this past weekend? No problem. A store-bought rotisserie chicken will do; just sub in a lower-salt chicken broth for the pan juice.  

• 
  
  8 6-inch corn tortillas
  
  


• 
  
  1 Tbs. olive oil; more for the tortillas
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup sour cream
  
  


• 
  
  1/4 cup finely chopped fresh cilantro
  
  


• 
  
  3 Tbs. fresh lime juice (from 2 large limes)
  
  


• 
  
  1/2 medium yellow onion, chopped (1 cup)
  
  


• 
  
  1 tsp. cumin seeds
  
  


• 
  
  1 15-oz. can black beans, drained and rinsed
  
  


• 
  
  1/2 Tbs. minced canned chipotle chile (about half a medium chile)
  
  


• 
  
  1/4 cup reserved pan juice from Citrus-Marinated Roasted Chicken or lower-salt chicken broth
  
  


• 
  
  4 cups shredded leftover white meat chicken from Citrus-Marinated Roasted Chicken (from about 2 breasts)
  
  


• 
  
  2 small bunches radishes, trimmed and thinly sliced (about 1 cup)
  
  


• 
  
  1 cup finely sliced romaine lettuce or green cabbage
  
  


• 
  
  Crumbled queso cotija or feta cheese
  
  

Position a rack in the center of the oven and heat the oven to 400°F.

Lightly brush both sides of the tortillas with oil and arrange them in a single layer on two large heavy-duty baking sheets. Lightly season the tortillas with salt and bake, swapping and rotating the pans halfway through, until golden-brown and crisp, about 15 minutes.

Meanwhile, in a small bowl, stir the sour cream, cilantro, lime juice, and 1/4 tsp. salt. Cover with plastic wrap and refrigerate.

Heat the olive oil in a 3-quart saucepan over medium heat. Add the onion and cumin seeds and cook, stirring, until the onion is tender and golden-brown, about 8 minutes. Add the beans and chile and stir until heated through. Stir in 2 Tbs. of the reserved pan juice and 1/4 cup water; bring to a simmer. Using a potato masher, coarsely mash the bean mixture and then season to taste with salt.

Combine the chicken and the remaining 2 Tbs. pan juice in another 3-quart saucepan over low heat. Cover and cook, stirring often, until the chicken is hot, about 2 minutes.

Arrange 2 tortillas on each of 4 large plates. Spread the bean mixture over the tortillas. Top with the chicken, and then the radishes and lettuce. Spoon some of the cream over the tostadas, sprinkle each with cheese, and serve.

Turkey Cutlets and Black Beans with Tangerine-Habanero Mojo Sauce

Mojo (pronounced MOE-hoe) is a Caribbean and Latin-American garlic, chile, and fruit sauce that pairs well with meat, poultry, and seafood. Here, it’s made with tangerine and lime, so it’s both sweet and tart. If habaneros are scarce, try a Scotch bonnet, jalapeño, or serrano chile instead.

• 
  
  5 to 6 Tbs. olive oil
  
  


• 
  
  3 medium cloves garlic, thinly sliced
  
  


• 
  
  1/2 plus 1/8 tsp. ground cumin
  
  


• 
  
  1/2 cup fresh tangerine juice (from 2 tangerines)
  
  


• 
  
  2 Tbs. fresh lime juice (from 1 lime)
  
  


• 
  
  1/2 tsp. seeded and minced habanero chile
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 small red onion, chopped
  
  


• 
  
  One 15-1/2-oz. can black beans, rinsed and drained
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  


• 
  
  4 turkey breast cutlets (about 1-1/4 lb.)
  
  

In a 10-inch skillet, heat 2 Tbs. of the oil and the garlic over medium heat until the garlic is golden, about 3 minutes. Stir in 1/8 tsp. of the cumin. Add the tangerine juice, lime juice, and habanero. Bring to a simmer and cook for about 3 minutes. Season to taste with salt and pepper; set the mojo sauce aside. (The sauce can be served warm or at room temperature.)

Heat 2 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and ¼ tsp. salt and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the beans and the remaining ½ tsp. cumin and cook until the beans are heated through, 2 to 3 minutes. Stir in the cilantro and season to taste with salt and pepper. Transfer the beans to a bowl and cover with foil to keep warm.

Wash and dry the skillet. Season the turkey cutlets on both sides with salt and pepper. Heat 1 Tbs. of the oil in the skillet over medium-high heat until very hot. Add as many cutlets as will comfortably fit in a single layer and cook until browned on both sides and just cooked through, about 2 minutes per side. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining cutlets, adding the remaining 1 Tbs. oil if needed.

Divide the cutlets and black beans among individual plates. Spoon the mojo sauce over and serve.

Black Bean Soup with Sherry

Dry sherry gives this soup an extra boost of flavor that belies how quick and easy it is. A garnish of queso fresco and chopped tomatoes adds color.

• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1 large yellow onion, finely chopped
  
  


• 
  
  1 medium green bell pepper, stemmed, seeded, and finely chopped
  
  


• 
  
  3 medium cloves garlic, finely chopped
  
  


• 
  
  2 cups lower-salt chicken broth
  
  


• 
  
  Two 15-1/2-oz. cans black beans, including liquid
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1 tsp. dried oregano
  
  


• 
  
  1 Tbs. tomato paste
  
  


• 
  
  1/4 cup dry sherry, preferably fino
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Heat the oil in a 4- to 5-quart heavy-duty pot over medium heat. Add the onion, green pepper, and garlic and cook, stirring occasionally, until tender, about 5 minutes.


Meanwhile, purée the chicken broth with one can of black beans and bean liquid in a blender.


Add the cumin and oregano to the pot and cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 1 minute more. Stir in the black bean purée and the remaining whole beans with their liquid; bring to a boil over high heat. Reduce the heat to low, partially cover the pot, and simmer, stirring frequently, until the flavors are melded, about 10 minutes. Stir in the sherry and season to taste with salt and pepper.

Spicy Grilled Corn Salad with Black Beans and Queso Fresco

Queso fresco, a mild white cheese popular in Latin American cuisines, has a feta-like texture and flavor that pairs well with the starchy corn and beans in this recipe.

• 
  
  3 ears fresh corn, husked
  
  


• 
  
  1 medium red onion, cut into disks about 1/3 inch thick
  
  


• 
  
  1 large red bell pepper
  
  


• 
  
  1/2 cup olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 small canned chipotle, seeded and minced, plus 1 Tbs. adobo sauce (from a can of chipotles in adobo)
  
  


• 
  
  2 Tbs. cider vinegar
  
  


• 
  
  One 15-1/2-oz. can black beans, drained and rinsed
  
  


• 
  
  5 oz. queso fresco or feta, crumbled (1 cup)
  
  


• 
  
  1/4 cup chopped fresh cilantro
  
  


• 
  
  1 Tbs. chopped fresh oregano
  
  

Prepare a medium charcoal or gas grill fire. Put the corn, onion, and pepper on a large rimmed baking sheet and brush with 2 Tbs. of the oil. Season with 1 tsp. salt and 1/2 tsp. pepper. Grill the corn and onion, flipping occasionally, until beginning to brown (the onions should still be a little crunchy), 6 to 10 minutes. Transfer to a cutting board to cool slightly. Grill the pepper until charred on all sides, about 12 minutes. Put the pepper in a bowl, cover, and cool slightly.


Meanwhile, in a small bowl, whisk the remaining 6 Tbs. oil, the chipotle and the adobo sauce, vinegar, 1 tsp. salt, and 1/2 tsp. pepper.


Coarsely chop the onion and put it in a large bowl. Cut the corn from the cobs and add to the bowl. Skin, seed, and coarsely chop the pepper; add to the bowl, along with the beans, cheese, cilantro, and oregano.


Rewhisk the dressing, add it to the corn mixture, and toss well. Season to taste with salt and pepper. (The salad may be made up to 1 day ahead. Refrigerate and return to room temperature, adding the fresh herbs just before serving.)

Tostadas with Mashed Black Beans

When we have a pozole party, we always serve whole tostadas spread thick with refried beans along with the pozole. When frying the tortillas for the tostadas, cook them a little darker than you think is good; it’s important for the tortilla to cook through to its core or it won’t stay crisp. Plus, the toasty flavor that results is more authentic.

• 
  
  1 15-oz. can black beans, drained and rinsed
  
  


• 
  
  1 Tbs. mild olive oil
  
  


• 
  
  1/2 tsp. onion powder
  
  


• 
  
  1/4 tsp. garlic powder
  
  


• 
  
  1/4 tsp. ground chipotle
  
  


• 
  
  1/4 tsp. dried oregano, preferably Mexican
  
  


• 
  
  6 good-quality corn tortillas
  
  


• 
  
  Safflower or other light vegetable oil
  
  


• 
  
  Mexican crema or sour cream (optional)
  
  

In a 2-quart saucepan over medium heat, combine the beans, olive oil, onion and garlic powders, chipotle, oregano, and 1/4 cup water. Cook, mashing with a potato masher, until the beans are hot, well mashed, and thickened to a spreadable consistency, about 3 minutes. Season to taste with salt.

Stack the tortillas 3 at a time and prick through the stack in several places with a fork to prevent the tortillas from puffing up as they fry. Add enough oil to an 8- to 9 inch skillet to measure 1/2 inch deep (about 1 cup) and heat over medium-high heat until shimmering hot. Add a tortilla and cook, flipping 3 to 4 times with tongs and gently holding the tortilla under the oil until it’s crisped and golden-brown, 2 to 3 minutes total. Transfer to a paper-towel-lined plate to drain. Repeat with the remaining tortillas, adding more oil as necessary.

Serve the tostadas slightly warm or at room temperature, each spread with some of the beans and drizzled with a little crema or a dollop of sour cream, if you like.

Black Bean Soup with Sweet Potatoes

The sweet potatoes in this soup contrast nicely with the tang of the yogurt and the tartness of the lime. Aniseed lends an unusual hint of licorice flavor.

• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  2 medium yellow onions, chopped
  
  


• 
  
  3 medium cloves garlic, coarsely chopped
  
  


• 
  
  1-1/2 tsp. ground coriander
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1/4 tsp. aniseed
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 quarts lower-salt chicken broth or homemade vegetable broth
  
  


• 
  
  Four 15.5-oz. or two 29-oz. cans black beans, rinsed and drained
  
  


• 
  
  2 medium sweet potatoes, peeled and cut into medium dice
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup plain yogurt
  
  


• 
  
  8 paper-thin lime slices
  
  

Heat the oil over medium heat in a 6-quart (or larger) Dutch oven. Add the onions and cook, stirring occasionally, until starting to soften and brown slightly, about 8 minutes. Add the garlic, coriander, cumin, aniseed, and 1/4 tsp. pepper and cook, stirring constantly, until fragrant, about 30 seconds. Add the broth, beans, sweet potatoes, and 3/4 tsp. salt and bring to a boil over high heat; skim any foam as necessary. Reduce the heat and simmer, uncovered, stirring occasionally, until the sweet potatoes are tender, about 15 minutes.

Using a slotted spoon, set aside 3 cups of the beans and potatoes. Puree the remaining soup in batches in a blender. Return the solids to the soup and season to taste with salt and pepper. Serve topped with a dollop of the yogurt and a lime slice.

You can store leftovers in the refrigerator for up to 5 days.

Black Bean Soup with Sherry

Dry sherry gives this soup an extra boost of flavor that belies how quick and easy it is. A garnish of queso fresco and chopped tomatoes adds color.

• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1 large yellow onion, finely chopped
  
  


• 
  
  1 medium green bell pepper, stemmed, seeded, and finely chopped
  
  


• 
  
  3 medium cloves garlic, finely chopped
  
  


• 
  
  2 cups lower-salt chicken broth
  
  


• 
  
  Two 15-1/2-oz. cans black beans, including liquid
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1 tsp. dried oregano
  
  


• 
  
  1 Tbs. tomato paste
  
  


• 
  
  1/4 cup dry sherry, preferably fino
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Heat the oil in a 4- to 5-quart heavy-duty pot over medium heat. Add the onion, green pepper, and garlic and cook, stirring occasionally, until tender, about 5 minutes.


Meanwhile, purée the chicken broth with one can of black beans and bean liquid in a blender.


Add the cumin and oregano to the pot and cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 1 minute more. Stir in the black bean purée and the remaining whole beans with their liquid; bring to a boil over high heat. Reduce the heat to low, partially cover the pot, and simmer, stirring frequently, until the flavors are melded, about 10 minutes. Stir in the sherry and season to taste with salt and pepper.