Oh I've done this plenty of times but make it even easier by just mixing in some salsa and topping w/a dollop of sour cream. Delicious. Oh, and I eat the whole thing-no way is that 2 servings.

I heat them really fast on high heat with finely chopped onions and garlic, then poor them over toast, and top with two fried eggs - salt, pepper HOT sauce!

Basic but tasty: with brown rice, chopped tomatoes or salsa, and handfuls of shredded cheese.

I do love how many things you can make with just a can of beans. Last night I had something very similar, minus the fresh cilantro (sad) because we hadn't gone to the store this week and were running low - beans to the rescue, seriously!

Wow, this sounds pretty amazing! (including all the ideas in the comments)

Whenever I need a to-go avocado, I usually just bring it whole with a plastic knife and a spoon. A ripe avocado is totally cut-able with a plastic knife, then you can just scoop with spoon and enjoy!

This is a great idea - I love the portability of this as well

Man I make life harder for myself. I always cook the beans (sauteing onion, garlic, and cumin seed in olive oil first) and usually add corn or chopped peppers. I don't have to do that, do I? Not that that's BAD, but I am more than a wee bit pressed for time lately. This is a good reminder: just dump a serving of beans in my bento and GO.

I eat beans all the time -- just about daily. Baked falafel, pinto bean burritos/tacos (pintos cooked with salsa and a chipotle pepper), black means with lime as you've listed here, in dips (especially hummus -- yum! -- and a fava spread by Michael Psilakis that appears in How to Roast a Lamb), smashed lima beans or peas with salt and mint on toast, Bittman's breakfast burritos, enchilada casseroles, chili, etc. I also like lentil salads, Ethiopian lentil/bean recipes, and my old roomie makes these lentil cakes with a lot of spices, onion, and carrot, and pan-fries them.

SarahBerneche reminded me of a fave: lima beans with a little lemon zest/juice and shaved parmesan.

I keep a batch of Emeril's Southwest Seasoning made up in advance and add one teaspoon to a can of beans along with 1/4-1/2 cup orange juice, onions, and garlic. Simmer for a few minutes.

I make this up a lot to keep on hand for lunch.

A really simple way to make black bean soup is to cook your favorite jarred salsa for about 4-5 minutes in a pot (you don't even have to use any oil so it's low fat), then add in a can of drained black beans and some stock/broth/water and heat through. That's it, the basic version, you're done.

If you want to do more, you can puree some or all; add lime juice or cilantro or hot sauce or avocado; and/or garnish with sour cream or cheese.

It's a super easy way to have a healthy and delicious bowl of soup on the table in just a few minutes.

Very late one night I realized I'd forgotten to prepare anything for the next day's lunch. In a rush, I thew an undrained can of black beans into a pot, added some pepper, garlic powder, oregano and a packet of sazon and let it simmer down until the liquid was thick (took 10 minutes, tops). I ate some mixed with leftover brown rice for lunch the next day, and it was so ridiculously tasty that I've eaten it for lunch every day since (it's been 2 weeks now). As inconceivable as it may have seemed to me earlier today, I think this recipe may finally lure me away from my yummy beans and rice.

Oh man, you are speaking my language! A can of black beans is my go-to for dinner... embarrassingly, almost every night of the week.

The main ingredients are always the same - black beans, chopped garlic, lime juice, tabasco, salsa verde, and tons of fresh cilantro. Sometimes I mix in sauteed zucchini, sometimes brown rice (pre-cooked, separated into portions, frozen). If I add in zucchini or rice, divide the mass into two and save one for lunch the next day. If not, mash half the beans and mix into a delicious mess.

Top with a poached egg or two, some more hot sauce, and dinner is ready.

Black beans + salsa verde + cilantro + egg may be the greatest flavor combo in the world.

My beans always head more towards the Italian side. Olive oil, garlic, italian seasoning, jarred spaghetti sauce in a pot over medium heat. White beans, usually great northerns simply cause they're cheapest, strained, added to the pot. Smash some of the beans to thicken the mixture, heat until warm. I eat them usually on top of toasted french bread, with an extra drizzle of olive oil.

Yum! This is going into my lunch for work next week! Thanks!

I add defrosted corn kernals to my black beans, along with some homemade cilantro pesto (substitute cilantro for basil and leave out the cheese) and cooked rice. Easy lunch and all ingredients are available year-round!

I add corn and avocado to my version, sometimes diced tomato and red peppers, or chopped black olives. I also do this with a can of chickpeas or cannelinis, using Italian or Greek flavourings instead.

This looks fantastic and as someone who eats beans and rice for lunch a few times a week for the simplicity and healthiness, the only thing I want to put out there is a can of beans has a LOT of sodium in it.

After a few weeks of bringing rice and beans to the office, I started buying dried beans and taking the extra effort to bring them back to life. It's just something to be aware of you start doing a bean meal like this often like I do. If it's something you do less frequently, nothing beats the convenience of a can...

I love using black beans for a super quick and delicious dip:

In the blender - chop 3 -5 cloves of garlic (depending how you like it)
add 1/2 cup ranch dressing
1 can drained black beans
Blend and serve with taco chips.

This is ready in two minutes and everyone loves it once they get over the purple colour.

Anyone worried about BPA in the resin linings of cans?

@ lolax... yeah.... I purchase eden brand when budget allows... but not always... When I think ahead, I cook my own from dried...

I love ALL of these ideas YUM!

I'm glad to learn I'm not the only person who does this!

This is a delicious lunch I too make often. I dice large pieces of seedless cucumbers and tomatoes in mine w/lime juice and avocado. I also add some Adobo seasoning and another salsa salad seasoning mix I got at Penzey spices. The dressing it makes is sooo good!

oh my gosh - i live on beans! seriously. my favorite is chick peas, and i love making simple dishes with just some salt and red pepper flakes. i also love bean salad - i use black beans, garbanzos, kidneys, and cannellini, but you can use whatever you like. throw some salt, lemon juice, olive oil, and red pepper flakes, and some grilled veggies, and you've got an awesome meal!

I have just discovered sweet corn salsa from Trader Joe's. 1 can black beans + generous helping of salsa = delish with some brown rice, melted cheese, tortilla, you name it. Easy, easy, easy.