Bean and Legume

This bacon, egg, and cheese burrito recipe is the secret to a breakfast burrito that will transform your weekend into something great. Preparing flour tortillas from scratch might seem difficult if you’ve never done it before, but with some practice your burritos will impress everyone who tastes them. (Fresh tortillas really, truly can’t be beat!) Bonus: The light and fluffy tortillas will fill your home with the beautiful aroma of toasted flour. 

I use these creamy black beans in my breakfast burritos, but they can be enjoyed in many other dishes too. Make extra for bean and cheese tacos, or use them as a side dish with roast chicken. These black beans can also be used in tamales, sopes, or simply spread on a tostada with salsa. The possibilities are endless.

This delicate soup relies on egg yolk and cornstarch prevent the yogurt from curdling as it cooks.

These 10-ingredient gluten-free homemade veggie burgers are crisped up like a smash burger in the oven. 

A bowl of ice water stops the blanched vegetables from cooking and ensures they stay tender-crisp. The salt in the ice water seasons the veggies and chills them even further.

In many Indian households observing Ramadan, black chickpeas are eaten at sunset when the fast ends.

These tandoori-spiced chickpeas get slow-cooked with aromatics in oil, and they’re sublime for a make-ahead meal.

Rich, hearty black-eyed peas simmered in coconut milk get a boost of spice from habanero pepper and curry powder.

Simple, quick, and bursting with flavor, these beans are perfect on their own, with a slice of toast, or tossed into a salad.

With tender oyster mushrooms, caramelized carrots and onions, as well as a good helping of red wine and miso for umami-packed flavors, this comforting pie is perfect for cold winter evenings.

Toss leftover turkey and peas (or green beans! or brussels sprouts!) with spaghetti and creamy mushrooms for this classic day-after-Thanksgiving baked pasta.

Turn soaked sunflower seeds into a creamy dressing for smashed chickpeas with onions, celery, capers, and dill, then stuff into pita pockets for an easy, delicious vegan sandwich.

If you’re lucky, you’ll find mooncakes with an egg yolk or two, which means there’s more of the best part to share with your family.

Spicy, tangy, oh-so-melty-and-ooey-gooey—these chana masala fries hit on all levels. This particular spin on chana masala leans toward vegetarian chili, with a heavy dose of tomatoes and a kick from both Kashmiri chili powder and a couple serrano chiles. Some of the chickpeas are mashed part way through cooking to achieve a thick, spoonable texture akin to Cincinnati-style chili (read: not chunky or watery). Quick tip: If you’re strapped for time, feel free to use store-bought sweet potato fries)…

A salad of brown lentils, dressed with sliced onions and a mustard vinaigrette, is perfect for picnicking.