To serve, place 2-3 tablespoonfuls of the bean chilli in each taco shell. Top with the grated cheese, chopped coriander (if using), and a spoon of yoghurt and put on plates.

Beans are a pantry superhero, versatile, nutritious, and downright delicious! Craving smoky, spicy, or hearty flavors? T ...

They also taste perfect with steak or chicken fajitas. Use your taco-seasoned beans as a base for a chili with a Southwestern vibe, or add your beans to a chicken tortilla soup for a more ...

Casseroles are my go-to when I want something cozy, easy and ready to feed a small army. And here at Woman’s World, we have ...

Add black beans, corn, crushed tomatoes and ¾ cup water. Bring to a simmer and cook 8 to 10 minutes, until vegetables are tender and chili has thickened. Season with salt and pepper to taste.

I used beans in triplicate ... but for me, the chili wins out, partly because it’s so satisfying, but also because it’s an all-in-one dish, with no salad or taco or baked potato needed ...