Refried Bean Tostadas
For a change of pace, you can substitute purchased tostada shells for tortillas or add more lettuce and use taco salad shells. —Taste of Home Test Kitchen
Veg Jambalaya
The flavor of jambalya comes from the spice, not the meat. You won't miss it with all these tasty beans in its place.— Crystal Bruns, Iliff, Colorado
Salsa Black Bean Burgers
Meatless meals will be so tasty when these hearty bean burgers are on the menu. Guacamole and sour cream make it seem decadent. —Jill Reichardt, St. Louis, Missouri
Penne with Veggies and Black Beans
Chock-full of zucchini, tomatoes, sweet pepper and carrots, this hearty pasta dish puts your garden harvest to good use. For variety, I sometimes add one-half cup of salsa or one-half cup of thickened teriyaki sauce. —Vickie Spoerle, Indianapolis, Indiana
Garbanzo-Stuffed Mini Peppers
Mini peppers are so colorful and they're the perfect size for a two-bite appetizer. They have all the crunch of a pita chip, without the extra calories. —Christine Hanover, Lewiston, California
Green Beans Amandine
It's hard to improve on the taste Mother Nature gives to fresh green beans, but Mom has for years using this green beans amandine. I have always thought the crunchy almonds were a super addition. —Brenda DuFresne, Midland, Michigan
Chickpea Fritters with Sweet-Spicy Sauce
Chickpeas are a common ingredient in many dishes in Pakistan where I grew up. In my home I try to incorporate the tastes of my home country when cooking for my American-born daughters. I have combined the light spice of Pakistani foods with the love of deep-fried finger foods that many Americans, including my daughters, enjoy. To eat, dip the warm fritters in the chilled yogurt. Enjoy as a snack, appetizer, or as part of a meal. —Shahrin Hasan, York, Pennsylvania
Cool Beans Salad
This protein-filled dish could be served as a colorful side dish or a meatless main entree. When you make it, double the recipe because it will be gone in a flash! The basmati rice add a unique flavor and the dressing gives it a bit of a tang. —Janelle Lee, Appleton, Wisconsin
Vegetarian Bean Tacos
I love Mexican food but was looking for a healthier option to share. My family devours these tasty tacos whenever I make them. —Amanda Petrucelli, Plymouth, Indiana
Slow-Cooked Beans
This flavorful bean dish adds nice variety to any buffet, because it’s a bit different from traditional baked beans. It’s a snap to prepare, too, since it uses convenient canned beans, barbecue sauce and salsa. —Joy Beck, Cincinnati, Ohio
Garlic-Sesame Green Beans
Sauteed bits of garlic and shallot, with a sprinkling of toasted sesame seeds, turn ordinary beans into something special. Keep the recipe in mind for your garden crop in summer. —Deirdre Cox, Kansas City, Missouri
Tuscan Portobello Stew
This is a heart-healthy, one-skillet meal that is quick and easy to prepare, yet elegant enough for company. Vegetarian teachers and students alike appreciate this stew at school potlucks. —Jane Siemon, Viroqua, Wisconsin
Sauteed Radishes with Green Beans
I’ve heard radishes are the only vegetable you don’t cook, but a cookbook from the 1950s disagrees. Green beans and wax beans round out this dish. —Pam Kaiser, Mansfield, Missouri
Warm Rice & Pintos Salad
During my undergrad years, my roommate taught me how to cook vegetarian dishes like brown rice with pintos. It's so versatile; you can turn it into a wrap or casserole. —Natalie Van Apeldoorn, Vancouver, British Columbia
Two-Bean Tomato Bake
Parmesan cheese, basil and garlic spice up this mouthwatering medley of beans, mushrooms, onion and tomato. It's even more flavorful when you use your garden harvest. We love the crumb topping because it adds a fantastic crunch.—Dorothy Rieke, Julian, Nebraska
White Beans and Spinach
This skillet side is a variation of a recipe I received from my Italian mother. I've prepared spinach this way for years—because my children eat it happily! —Lucia Johnson, Massena, New York
Coconut-Ginger Chickpeas & Tomatoes
This is my go-to quick dish. When you add tomatoes, you can also toss in some chopped green peppers (jalapenos, if you like heat) to make it even more colorful. —Mala Udayamurthy, San Jose, California
Pinto Bean Tostadas
Ready-to-go pinto beans and crispy corn tortillas prove how easy it is to make a healthy meal. Chili powder kicks up the fun, making this a popular pick for vegetarians and meat eaters alike. —Lily Julow, Lawrenceville, Georgia
Green Beans in Red Pepper Sauce
For easy veggies, I make a simple sauce of sweet red peppers, almonds and parsley. We also like this sauce with zucchini or roasted cauliflower. —Elisabeth Larsen, Pleasant Grove, Utah
African Peanut Sweet Potato Stew
Back when I was in college, my mom made an addicting sweet potato and peanut stew. I shared it with friends, and now all of us serve it to our own kids. They all love it, of course. —Alexis Scatchell, Niles, Illinois
Slow-Cooker Chickpea Tagine
While traveling through Morocco, my wife and I fell in love with the complex flavors of the many tagines we tried. Resist the urge to stir as it will break down the veggies. Add shredded cooked chicken in the last 10 minutes, or serve with grilled fish. —Raymond Wyatt, West St. Paul, Minnesota
Championship Bean Dip
My friends and neighbors expect me to bring this irresistible dip to every gathering. When I arrive, they ask, "You brought your bean dip, didn't you?" If there are any leftovers, we use them to make bean and cheese burritos the next day. I've given out this recipe a hundred times. —Wendi Wavrin Law, Omaha, Nebraska
Black Bean & Corn Quinoa
My daughter’s college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. —Lindsay McSweeney, Winchester, Massachusetts
Asparagus and Green Beans with Tarragon Lemon Dip
Tarragon balances the tangy flavor from lemon in the creamy sauce covering colorful asparagus and green beans. I serve this as a side dish as well as an appetizer. —Bonnie Hawkins, Elkhorn, Wisconsin
Quinoa Tabbouleh
When my mom and sister developed several food allergies, we had to modify many recipes. I substituted quinoa for couscous in this tabouleh. Now we make it all the time! —Jennifer Klann, Corbett, Oregon
Roasted Green Beans with Lemon & Walnuts
I first tasted roasted green beans in a Chinese restaurant and fell in love with the texture and flavor. This is my Americanized version and it's always a big hit at our holiday table. —Lily Julow, Lawrenceville, Georgia
Black Bean Tortilla Pie
I found this southwestern entree a while ago but decreased the cheese and increased the herbs originally called for. It's one of my toddler's favorite meals. She always smiles when she sees it on the table. —Wendy Kelly, Voorheesville, New York
Arugula & Brown Rice Salad
When we have company, arugula with brown rice is always on the menu. It’s my go-to pick for the potluck and party circuit, and I'm always sharing the recipe. —Mindy Oswalt, Winnetka, California
Green Bean Casserole
This easy green bean casserole has always been one of my favorite dishes. You can make it before any guests arrive and refrigerate it until it’s ready to bake. —Anna Baker, Blaine, Washington
Garlic Garbanzo Bean Spread
My friends and family always ask me to make it. I guarantee you’ll be asked for the recipe. —Lisa Moore, North Syracuse, New York
Black Bean and Rice Enchiladas
I love Mexican food, but I'm always looking for ways to make it more healthy. I "renovated" a dish that I have enjoyed in restaurants to suit my taste and lifestyle. —Christie Ladd, Mechanicsburg, Pennsylvania
Snappy Green Beans
This streamlined side dish is a great way to serve fresh beans from the garden. It's simple yet looks elegant. With its mild seasonings, it complements most any dish. —Tammy Neubauer, Ida Grove, Iowa
Simple Vegetarian Slow-Cooked Beans
When I have a hungry family to feed, these tasty beans with spinach, tomatoes and carrots are a go-to dish. This veggie delight is frequently on the menu. —Jennifer Reid, Farmington, Maine
Red Potatoes with Beans
You can serve this homey blend of fresh green beans, potato wedges and chopped red onion hot or cold. Either way, this easy side dish makes a pleasing accompaniment to Mom's meat loaf or almost any other meat. -Daria Burcar Rochester, Michigan
Quick Italian Veggie Skillet
When you don’t know what to serve, Italian flavors are a good starting point. We combine cannellini and garbanzo beans for this snappy rice dish. —Sonya Labbe, West Hollywood, California
Cornbread-Topped Frijoles
My family often requests this economical, slow cooker favorite. It's loaded with fresh Southwestern flavors. One batch makes several servings-but it never lasts long at our house! —Suzanne Caldwell, Artesia, New Mexico
Vegetarian Black Bean Pasta
This was something I created as a teenager, back when I was a vegetarian. Now that my daughter doesn't eat meat, she asks for this dinner several times a week. —Ashlynn Azar, Beaverton, Oregon
Tomato-Onion Green Beans
Fresh green beans are the stars of this healthy side. Serve with grilled chicken, pork tenderloin or seafood for a delicious end to a busy day. —David Feder, Buffalo Grove, Illinois
Pesto Pasta & Potatoes
Although this healthy pasta dish is pretty simple to begin with, it's made even easier because you can throw the green beans and pasta into one big pot to cook. —Laura Flowers, Moscow, Idaho
Tomato & Garlic Butter Bean Dinner
For those days when I get home late and just want a warm meal, I stir up tomatoes, garlic and butter beans. Ladle it over noodles if you're in the mood for pasta. —Jessica Meyers, Austin, Texas
Spicy Lentil & Chickpea Stew
This recipe came to me from a friend and previous co-worker at a health food store. I changed a few things until I found a version that my family loves. My son doesn't like things too spicy, so I make the stew milder for him and add a sprinkle of extra spice in mine. My husband, who farms, works outdoors for long hours at a time and finds this soup hearty enough to keep him satisfied. —Melanie MacFarlane, Bedeque, Prince Edward Island
Creamed Green Beans
A family favorite for years, this special green bean recipe is a cinch to double and can be assembled ahead of time. When my nephews are coming for dinner, it’s an absolute must! —Betty Shaw, Weirton, West Virginia
Gnocchi with White Beans
Here’s one of those no-fuss gnocchi recipes you can toss together and cook in one skillet. Ideal for a busy weeknight, it’s also good with crumbled Italian chicken sausage if you need to please meat lovers. —Julianne Meyers, Hinesville, Georgia
Mediterranean Chickpeas
Add this to your meatless Monday lineup. It's great with feta cheese on top. —Elaine Ober, Brookline, Massachusetts
Zesty Garlic Green Beans
These green beans travel so well because they can either be served at room temperature or reheated at the party. —Christine Bergman, Suwanee, Georgia
Black Bean-Sweet Potato Skillet
My fiancé loves sweet potatoes. By adding black beans, I came up with a nutritionally complete main dish. Its bright orange and black color makes it fun for Halloween. —April Strevell, Red Bank, New Jersey
Partytime Beans
A friend brought this colorful bean dish to my house for a church circle potluck dinner. As soon as I tasted the slightly sweet slow-cooked beans, I had to have the recipe. I've served the beans and shared the recipe many times since. —Jean Cantner, Boston, Virginia
Mango Black Bean Salsa
This colorful salsa takes just minutes to prepare—and that’s likely how long it will last at your next event, too! Chopped mango adds bursts of sweetness to this satisfying chip dip. —Judy Heiser, Uvalde, Texas.
Veggie Bean Tacos
In the summer when fresh corn and just-picked tomatoes are in season, authentic Mexican dishes like this leave you always wanting that next bite. My personal preference is to serve them with a slice of lime to squeeze over the avocado. —Tonya Burkhard, Davis, Illinois
Two-Bean Veggie Pizza
This is my much healthier version of a black bean pizza I had in Guatemala. It’s so delicious! — Laura Letnes, Fargo, North Dakota
The post 50 Bean-Based Vegetarian Recipes appeared first on Taste of Home.
Laurie Dixon