Super Bowl Bean Dip
  • 1 tub better bean chili
  • 1 cup fresh salsa
  • ½ cup Straus Organic sour cream (make it dairy free Wayfare vegan sour cream)
  • Handful chopped cilantro

Serve sports fans a super-nutritious, super-delicious dip this Super Bowl! Any Better Bean variety can be used in this recipe. Choose your favorite! For the biggest nutritional punch, I went with Better Bean’s Three Sisters Chili packing 18g of complete protein and 16g of fiber, not to mention, two of nature’s most anti-oxidant foods: red and black beans.

  1. Preheat oven to 375 degrees
  2. Mix together all ingredients
  3. Sprinkle top with cheddar cheese if desired
  4. Place in shallow oven safe dish
  5. Heat in oven until top is browned about 20 minutes.

Fudgy Black Bean Brownies
  • 1 cup of Black Beans
  • ½ cup of Dark Chocolate Chips (dairy-free)
  • ⅓ cup of Agave Nectar
  • ¼ cup of Coconut Oil (melted)
  • ¼ cup of Raw Oats
  • 4 Tbsp. of Cacao Powder
  • 3 Tbsp. of Brown Coconut Sugar
  • 2 Medjool Dates
  • 2 Tbsp. of Vanilla Extract
  • 10 drops of Liquid Stevia
  • 1 Tsp. of Espresso
  • 1 Tsp. of Salt
  • ½ Tsp. of Baking Powder
  1. Preheat the oven to 350 degrees
  2. Place all the ingredients except the chocolate chips in a food processor and blend until smooth (I recommend starting with the oats followed by the beans, with the rest together)
  3. Use a non-stick spray on a baking dish and place the blended mixture evenly until flat
  4. Top the brownies with some extra brown coconut sugar (optional)
  5. Bake for 17 minutes and let cool for 6-8 minutes.
  6. Enjoy each blissful bite!
Serving Size:5 servings
Prep time:7 mins
Cook time:17 mins
Total time:24 mins

Lizz’s Best Vegan Enchiladas
Ingredients – Enchiladas
  • 1 zucchini squash
  • 1 yellow squash
  • 1/4 cup corn kernels
  • 1 teaspoon taco seasoning
  • 1 teaspoon cumin
  • 1 package “Re-Thought Red Beans”
  • 1 Jack style Daiya cheese wedge
  • 6 La Tortilla Grande White Corn tortillas
Ingredients – Sauce
  • 1/4 all-purpose flour
  • 1/4 cup tomato paste
  • 2 teaspoons ground cumin
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 2 cups vegetable broth
Ingredients – Toppings:
  • Finely diced green onion
  • Roma tomato, diced

For the enchiladas, saute the zucchini and yellow squash with the corn and seasonings in a small amount of olive oil until the squash has become tender. You can certainly increase the heat and brown the vegetables slightly. This will give the enchiladas a richer, charred flavor. Yum! But this is optional. Add the “Re-Thought Red Beans” and cook until the liquid has evaporated a bit. Just a few minutes. Transfer the vegetable mixture to a large mixing bowl and allow to cool for about 10 minutes.

For the sauce, combine the flour, salt, and cumin in a medium sauce pot. If possible, do not use a non-stick pot. You need to whisk and metal will damage non-stick surfaces! Add the liquids and whisk vigorously on high heat until the mixture begins to bubble. Reduce the heat to medium-low and allow to simmer for 10 minutes, until thickened, whisking frequently to prevent clumping. Keep on a low temperature until you’re ready to pour over the enchiladas.

To assemble, use as much or as little of the Daiya wedge as you want. If you like enchiladas to be especially cheesy, don’t hesitate to use the whole thing. I crumbled 3/4 of the wedge and mixed it into the vegetables. Note, I use a special kind of tortilla for this recipe. These are large tortilla shells (less labor in stuffing lots of tiny enchiladas) but they also have some wheat in them, making them soft, pliable, and soooo tasty.

After warming the tortillas, add a few scoops of the filling and roll closed. Do this with each of the tortillas. Place them in a lightly greased 9×13 inch baking dish and then pour the enchilada sauce on top. Crumble the other 1/4 of the Jack wedge and sprinkle it on top, along with some diced green onion and tomato. Bake, uncovered, at 400 degrees for 20 minutes, or until the cheese on top is soft and melty.

Serving Size:4-6 servings

Creamy Southwest Bean Dip
  • ¼ cup low-fat organic sour cream
  • ½ cup Rethought Red Beans from Better Bean
  • salt and pepper, to taste
  • ½ ripe avocado, diced
In a small bowl, stir together the sour cream, beans, and salt and pepper. If you want a really smooth consistency, blend the ingredients in the blender. Top with the diced avocado and serve with fresh veggies, including baby carrots, sugar snap peas, sliced jicama, cucumber and radishes.
Serving Size: 4 servings

Vegan Chili Cheese Fries

It’s snackage time, and who doesn’t love some chili cheese fries? This whole dish is assembled from pre-made products I bought at the store. Homemade chili would be awesome, but if you don’t have time or patience like me (most often), I really like the stuff Better Bean Company makes. Their chili has red and black beans, and despite all the different kinds of peppers they use, the spicy is on the mild side. Best yet, this bowl is vegan, gluten-free, soy-free, and GMO-free.

I baked my fries, at 400 degrees for 15 minutes using spray on olive oil. Trader Joe’s has some great olive oil spray. Spritzing the fries with olive oil spray makes them crunchy without loading on all the fat like regular frying would do.

To melt the cheese, put your fries in the bowl first, then layer with chili, and sprinkle on the shredded Cheddar. Put in the microwave for like 30 seconds or enough time for the cheese to melt. Then, add on the onions and tomato.


Chili Cornbread Muffins
  • 1 package of Three Sisters Chili
  • 2 cups Bob’s Red Mill Gluten-Free Cornbread Mix
  • ¼ cup water
  • ¼ cup brown rice syrup
  • 1 tablespoon extra-virgin olive oil
Preheat oven to 375 F. Line or grease a 12 cup muffin tin. In a large bowl, mix all ingredients until well combined. Place about ¼ cup of batter into each muffin cup and smooth the surface. Bake until firm and a toothpick inserted comes out clean, about 15 minutes.
Serving Size: 2 muffins
Servings Per Recipe: 6
Nutrition Per Serving: Protein 5.9g (12%), Dietary Fiber 5.5g (22%), Calcium 86.8mg (9%), Folate 53.3mcg (13%), Omega-3 0 g (0%), Iron 2.4mg (13%)
Other information you may want to know: Calories: 298, Fat: 4.6g — Saturated (0g), Trans (0g), Cholesterol (0g), Phosphorus (23%), Vitamin A (16%), Potassium (11%), Vitamin C (8%), Vitamin B1 (7%)

Cuban Calabaza: Black Bean Pumpkin Bake*
  • 1 – 14 OZ Better Bean Cuban Black Beans
  • 2 cups 1/2-inch pieces peeled pumpkin or winter squash
  • 1 medium onion, coarsely chopped
  • 1 cup frozen whole kernel corn
  • 1 four ounce can diced green chilies
  • 1/2 teaspoon salt
  • 3 ounces cream cheese, softened
  • 1/2 of an eight ounce corn muffin mix
  • 1 egg, lightly beaten
  • 1/3 cup milk
  • 1/3 cup canned pumpkin
Preheat oven to 400 degrees F. In large skillet cook pumpkin (or squash), and onion over medium heat until onion tender, Stir in Cuban Black Beans, corn, chilies, and salt. Heat through. Stir in cream cheese until blended. Transfer mixture to 2-1/2 quart baking dish. In medium bowl stir together corn muffin mix, egg, milk, and pumpkin puree until just combined. Spoon over bean mixture. Bake 20 minutes or until inserted toothpick inserted into topper comes out clean.
*Adapted from Better Home and Garden’s Pumpkin Black Bean Bake by The Latina Locavore Twitter: @latinalocavore

Red Bean Bruschettas
  • 1 14 ounce tub of Better Bean Rethought Red Beans
  • 1 baguette of French bread
  • Olive oil
  • White truffle oil
  • Fresh garlic, minced
  • Tomato, diced
  • Black olive, diced
  • Goat cheese, diced (optional)
  • Cilantro, finely chopped
Thin slice the baguette and begin to toast first side in oven broiler, on low. Flip the baguette slices, drizzle the second side with olive and white truffle oil, spread minced garlic and broil until crispy. Sauté the red beans in olive oil until crispy. Spread thin layer of beans on the toasts. Then garnish with chopped tomatoes, black olives and cilantro. Optionally try some goat cheese as a garnish. These are awesome!!!
A delicious, elegant and easy appetizer to enjoy this weekend.

Chipotle Bean Dip
  • 2 tubs Better Bean™ Chipotle Bean Dip
  • 1 avocado, chopped
  • 2 tomatoes, chopped
  • 1/2 cup chopped green onions
  • 1 chopped bell pepper
  • 1-3 cloves minced garlic
  • cilantro as garnish
  • Tillamook Cheddar Cheese, grated (optional)
Mix together ingredients as you like! After preparing the veggies, set aside a little of each to use as a garnish. In a large mixing bowl combine the Chipotle Bean Dip with the chopped up veggies, mix well. Garnish, serve cold and enjoy on a hot summer day with your favorite local chips! Optionally, if you are preparing this dip with cheese, you can serve it warm. Mix some of the grated cheese into the bean and veggie mixture and then microwave until warm. Then, sprinkle more cheese on top and let the bean dip cook under the broiler on low until the cheese is melted. Then, serve and enjoy!
Other Ingredients you can try adding
Some minced chipotle peppers in adobo or your favorite hot pepper will make this dip extra spicey!

PDX Tacos
  • 1 tub of Better Bean™ Refried Beans (red or black)
  • Corn tortillas – be sure they are organic and GMO-free!
  • Tillamook Cheddar Cheese, or vegan cheese, grated
  • Tomatoes, chopped
  • Green Onions, chopped
  • Olive Oil for cooking
  • Mild Green Tomatillo Sauce
In a medium saucepan heat up your tub of Better Beans. We suggest that you fry ‘em up in olive oil until they get crispy and delicious. In another frying pan, fry a tortilla in about 1TBSP olive oil until semi-firm. Flip, then place a line of Better Beans, grated cheese, tomatoes, green onions & sauce down the middle. Fold the tortilla in half and continue to fry both sides until the tortilla is crispy and the cheese is melted. Serve!
Salsa Options
Some nice green salsas include Herdez Green Salsa and Whole Foods 365 Tomatillo Salsa.

Black Bean Nachos
  • 1 tub Better Bean Company Beans – your favorite flavor!
  • Grated Tillamook Cheese
  • Chopped green onion Chopped tomato
  • Chopped avocado
  • Corn Chips – Organic and Non-GMO!
Place chips on a sheet pan, garnish with beans, veggies, then cheese. Broil until cheese melts and corn chips get browned.
Other Ingredients you can try adding
Chopped pepperoncini or a pickled jalapeno pepper adds a nice kick! Also consider putting on a fresh dollop of sour cream!

Cuban Black Beans & Rice
  • 1 tub (14oz) of Better Bean Cuban Style Black Beans
  • 1 cup Lotus brand Jade Rice (or regular Jasmin rice)
  • 1/4 cup vermicelli pasta as optional accent to the rice
  • 1 cup water (add an extra 1/2 cup water if using vermicelli)
  • 1 cup white wine (use a cheap Chardonnay)
  • 1 green pepper, chopped
  • 1 small onion, chopped
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1 tablespoon garlic powder
  • 1 bouquet garnet of Herbs of Provence – place two teaspoons of the herbs into a tea ball (one that is typically used for brewing tea)
Place olive oil in a pot and heat on high. Sauté onions, green pepper and rice until rice browns and onions get soft (5 mintues). Add the water, wine, salt, garlic and bouquet garnet in the pot, cover and bring to a boil. Once boiling, put the heat on low and simmer for 20 minutes. Do not remove cover. While the rice cooks, simply warm Better Bean’s Cuban Black Beans with about a 1/4 cup of water in another sauce pan. After 20 minutes when the rice is cooked, serve them together, with the beans mixed into the rice, or both side by side. (Remember to remove the bouquet garnet.) This simple homey recipe is well complimented by a salad.

Pasta e Fagioli (with Homemade Pesto!)
  • 1 tub Better Bean Cuban Black Beans
  • 1 package of German Spaztle egg noodles
  • Fresh basil
  • Pine nuts
  • Parmigiana cheese, grated
  • 1 lemon
  • 1 clove of garlic, minced
  • Extra virgin olive oil
Empty a tub of Cuban Black Beans into a saucepan, and warm on medium heat. In another pot, bring water to a boil and begin to cook the Spaztle egg noodles following the package’s directions. To make pesto combine two parts (by volume) hand chopped fresh basil, one part hand chopped pine nuts, and one part grated parmigiana cheese. Then add a touch of lemon juice, one minced garlic clove and mix with extra virgin olive oil. Taste the pesto and adjust the ingredients as you see fit. When the egg noodles are ready, set a portion on the plate, top it with a portion of the warmed Cuban Black Beans and then some pesto to finish. Enjoy!