Photo by Chelsie Craig, Food Styling by Kate Buckens
This black bean soup is seasoned with a heavy hand. If you are salt- or spice-averse, decrease the amount of salt to 1½ tsp. and use 1 chipotle chile with 1 tsp. adobo sauce instead.
A can of refried beans disappears into the broth of this simple soup, adding body and luscious texture, while chipotle chiles in adobo add smoky heat.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
A can of pumpkin purée adds richness, body, and an autumnal hue to this speedy chili, letting the flavors of the spices, aromatics, and ground beef shine.
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
Two pantry sauces—hoisin and green tomatillo salsa—join forces to form a deliciously balanced sauce for udon noodles.
Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.
Consider this dish—made with refried beans and crunchy vegetables—an affirmative answer to the question, “Can dip be dinner?”
Be the cookout MVP with our recipe for Coney dogs—beef franks topped with meat sauce, chopped onions, and a squidge of yellow mustard.