From Ladies' Home Journal

In Mexico, frijoles are served either soupy in broth or mashed and fried. This mouthwatering recipe, with pinto beans and salt pork, features both versions.

Frijoles

From Taste of the South

Baked Mexican Pie

From Better Homes and Gardens

This hearty dish has all the great taste of traditional enchiladas--cumin, chiles, and sour cream--without all of the fuss. It's a fast and easy favorite.

Bean-and-Beef Enchilada Casserole

From Better Homes and Gardens

For a barbecue or picnic, this low-fat side dish is delicious with grilled meats.

Pinto Beans

From Better Homes and Gardens

Green chiles and brown rice add flavor kick to traditional pork and beans. If you prefer a less spicy dish, reduce the green chiles to one can.

Pork and Bean Casserole

From Better Homes and Gardens

Use canned beans to make this dish in a snap. We chose kidney, garbanzo, pinto, and navy beans, but you can use any combination of beans that you like.

Four Bean Enchiladas

From Old El Paso

Mexico meets Italy in this clever recipe, with flaky biscuit dough wrapped calzone-style around traditional taco fillings.

Beef Taco Foldovers

From Better Homes and Gardens

Thanks to cottage cheese and low-fat cheddar, this bean and rice casserole possesses a great cheesy flavor but is low-fat.

Rice and Beans with Cheese

From EatingWell

By cooking your own dried beans, you save money, reduce sodium and get better flavor along with, surprisingly, more vitamins and minerals. If you can't use the whole batch, freeze surplus cooked beans for later use in soups, salads and dips. The range of time for cooking beans is wide and varies with the age and the type of beans selected.

Slow-Cooked Beans

From EatingWell

Chile Verde, usually a slow-cooked stew of pork, jalapenos and tomatillos, becomes an easy weeknight meal with quick-cooking ground beef and store-bought green salsa. Make it a Meal: Serve with fresh cilantro, red onion and Monterey Jack. Add cornbread on the side and your favorite hot sauce.

Beef & Bean Chile Verde

From Old El Paso

Liven up the party or at least the appetizer table with nachos topped in a spicy, bubbly mix of chicken, cheese, black beans, and more. Serve it straight from the slow cooker.

Slow Cooker Spicy Chicken Nachos

From Old El Paso

Your family will dig into a hot-from-the-oven casserole that combines tasty taco ingredients in one dish.

Beef and Bean Taco Casserole

From Old El Paso

Traditional taco salad ingredients are transformed into an ever-so-easy microwaved munchie.

Taco Salad Dip

From Old El Paso

Dig in to a delicious homemade dip. Make it by layering your favorite Mexican ingredients.

Seven-Layer Bean Dip

From Better Homes and Gardens

Burritos are rolled Mexican or Tex-Mex sandwiches, traditionally filled with refried beans. Today's variation is a large flour tortillas wrapped around such fillings such as beans, tomatoes, avocados, and cheese. Serve this meatless, high-fiber main dish with salsa.

Bean Burritos

From Better Homes and Gardens

Corn tortillas are typically used in tostadas, which are simply open-faced tacos. You can find tostada shells in the grocery store, or you can create your own by crisping up corn tortillas in hot oil in a skillet.

Skillet Tostadas

From Pace Salsa & Picante

Crisp, cheesy, spicy and satisfying all describe these easy-to-make snacks. Beans, Pace® Picante and shredded cheese are layered with onion in between tortillas and baked in a hot oven to a golden brown. Cut into wedges and serve with extra Pace® Picante Sauce.

Bean and Cheese Quesadillas

From Better Homes and Gardens

A homemade mole sauce flavors lean pork tenderloin in this Mexican-style recipe.

Pork Mole with Coriander Rice and Barracho Beans

From Food & Wine

Ken Oringer believes chefs need to make a point of eating healthy dishes when they can, so he includes protein-rich quinoa in his diet at least three times a week. Here he mixes the grain with black beans, onions and peppers to make a hearty and very satisfying side dish that's a fun variation on prosaic five-bean salad.

Black Bean-and-Quinoa Salad

From Food & Wine

At Frontera Grill in Chicago, Rick Bayless serves this classic dish that combines grilled marinated steak, fried plantains, homemade black beans, and fresh guacamole. Trim the dish back to a simple duo of spice-marinated rib eye steaks and canned black beans served with avocado.

Carne Asada with Black Beans

From Food & Wine

"Most people prefer margaritas either frozen or on the rocks. In Texas, it's the same with refried beans versus charro," says Tim Love. Refried beans are made with mashed pintos; for charro -- a Tex-Mex take on pork and beans -- the beans are served whole in a spicy broth.

Charro Beans

From Taste of the South

Refried Black Beans

From Better Homes and Gardens

Ancho chili powder has a darker color and spicier flavor than regular chili powder. It adds a spicy kick to this festive feast. Black beans and seafood play a key role in these tasty tacos.

Margarita Fish Tacos with Mango Salsa

From Better Homes and Gardens

This easy vegetarian corn and bean pizza comes together in minutes.

Spicy Tex-Mex Pizza

From Taste of the South

Spicy Bean Cakes