18 Flavorful Black Bean Recipes Deliciously Spiced

Black beans are the unsung heroes of the pantry—packed with protein, fiber, and endless flavor potential! Whether you’re craving a quick weeknight dinner, a hearty soup, or a zesty dip, these 18 deliciously spiced recipes will turn humble beans into crave-worthy meals. Get ready to fall in love with black beans all over again—let’s dive into these mouthwatering dishes!

Spicy Black Bean Soup

This hearty, smoky soup packs a kick—perfect for warming up on chilly nights or spicing up taco night leftovers.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 3 (15-oz) cans black beans, drained and rinsed
• 4 cups vegetable broth
• 1 tbsp lime juice
• 1 tsp salt
• Fresh cilantro and sour cream, for serving

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until soft. Stir in the garlic and red bell pepper; cook for 3 more minutes.
2. Add 2 tsp cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, and 1/4 tsp cayenne (if using). Toast for 1 minute until fragrant.
3. Pour in the black beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Use an immersion blender to partially puree the soup (or transfer 2 cups to a blender and return to the pot). Stir in 1 tbsp lime juice and 1 tsp salt.
5. Serve topped with fresh cilantro and a dollop of sour cream.

The smoky spices and creamy texture make this soup feel indulgent, while the lime brightens every bite. Tip: For extra richness, swirl in a spoonful of Greek yogurt instead of sour cream.

Black Bean and Corn Salad

This vibrant, protein-packed salad is a breeze to throw together—perfect for potlucks, taco night, or meal prep!

Ingredients:

• 1 (15 oz) can black beans, rinsed and drained
• 1 ½ cups fresh or frozen corn kernels (thawed if frozen)
• 1 red bell pepper, diced
• ½ small red onion, finely chopped
• ¼ cup chopped fresh cilantro
• 2 tbsp lime juice (about 1 lime)
• 2 tbsp olive oil
• 1 tsp ground cumin
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. In a large bowl, combine black beans, corn, red bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and black pepper.
3. Pour dressing over the salad and toss gently to coat. Let sit for 10 minutes before serving to let flavors meld.

The crunch of fresh veggies and zesty lime dressing make this salad irresistibly refreshing—plus, it gets even better the next day!

Tip: For a smoky twist, char the corn in a dry skillet for 2–3 minutes before adding it to the salad.

Creamy Black Bean Dip

This ultra-smooth black bean dip is packed with smoky, garlicky flavor—perfect for game day or a last-minute snack with tortilla chips.

Ingredients:

• 2 (15 oz) cans black beans, drained and rinsed
• 1/4 cup tahini
• 1/4 cup fresh lime juice (about 2 limes)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 cup water (plus more as needed)
• Chopped cilantro and extra paprika for garnish

Instructions:

1. In a food processor, combine black beans, tahini, lime juice, olive oil, garlic, cumin, smoked paprika, and salt. Blend until mostly smooth.
2. With the processor running, drizzle in 1/4 cup water and blend for 1–2 minutes until silky. Add more water (1 tbsp at a time) if needed to reach a dip-like consistency.
3. Transfer to a bowl, garnish with cilantro and a sprinkle of smoked paprika, and serve with chips or veggie sticks.

The tahini adds a subtle nutty richness that sets this dip apart from typical bean blends—no one will guess the secret ingredient!

Tip: For a spicy kick, blend in 1 chopped chipotle pepper in adobo sauce.

Black Bean and Sweet Potato Tacos

These hearty tacos pack a punch with smoky-spiced sweet potatoes and creamy black beans—perfect for a quick weeknight dinner that feels extra special.

Ingredients:

• 2 medium sweet potatoes, peeled and diced into ½-inch cubes
• 1 (15 oz) can black beans, drained and rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp garlic powder
• ½ tsp salt
• 8 small corn tortillas, warmed
• ¼ cup crumbled cotija cheese
• ¼ cup chopped fresh cilantro
• Lime wedges, for serving

Instructions:

1. Preheat oven to 400°F. Toss sweet potatoes with 1 tbsp olive oil, 1 tsp smoked paprika, 1 tsp cumin, ½ tsp garlic powder, and ½ tsp salt. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until tender and caramelized at the edges.
2. Heat remaining 1 tbsp olive oil in a skillet over medium. Add black beans and cook for 3–4 minutes, stirring occasionally, until warmed through.
3. Fill warmed tortillas with roasted sweet potatoes and black beans. Top with cotija cheese, cilantro, and a squeeze of lime.

The contrast of crispy sweet potatoes against the creamy beans and tangy cheese makes every bite exciting—no sad, soggy tacos here!

Tip: For extra kick, add a dash of hot sauce or pickled jalapeños before serving.

Black Bean Brownies

These fudgy brownies are secretly packed with protein, but you’d never guess—they taste like pure chocolate indulgence!

Ingredients:

• 1 (15 oz) can black beans, rinsed and drained
• 3 large eggs
• 3 tbsp coconut oil, melted
• ¾ cup cocoa powder
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 tsp vanilla extract
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup chocolate chips (plus extra for topping)

Instructions:

1. Preheat oven to 350°F. Grease an 8×8-inch baking pan or line with parchment paper.
2. Blend black beans, eggs, melted coconut oil, cocoa powder, granulated sugar, brown sugar, vanilla extract, baking powder, and salt in a food processor until completely smooth.
3. Fold in ½ cup chocolate chips, then pour batter into the prepared pan. Sprinkle extra chocolate chips on top.
4. Bake for 25–30 minutes, until the edges pull away from the pan and the center is set (a toothpick should come out mostly clean).

The beans create an ultra-moist, dense texture—like a cross between a brownie and flourless chocolate cake. Perfect for sneaking nutrients into dessert!

Tip: For extra richness, swirl a tablespoon of peanut butter into the batter before baking.

Black Bean and Quinoa Stuffed Peppers

These hearty stuffed peppers are packed with protein and flavor, making them a satisfying vegetarian meal that even meat-lovers will crave.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup diced red onion
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Lightly brush peppers with olive oil and place upright in a baking dish.
2. In a bowl, mix quinoa, black beans, corn, red onion, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, and 1/2 tsp salt until combined.
3. Spoon filling into peppers, packing gently. Top each with shredded cheese.
4. Cover dish with foil and bake for 30 minutes. Uncover and bake 10 more minutes until cheese is bubbly and peppers are tender.
5. Garnish with fresh cilantro before serving.

The smoky spices and melty cheese create a cozy contrast with the sweet peppers, while the quinoa-black bean filling keeps it super satisfying.

Tip: For extra flavor, stir a spoonful of salsa or lime juice into the filling before stuffing!

Black Bean and Avocado Toast

This protein-packed twist on avocado toast adds hearty black beans and a zesty lime kick for a breakfast that’s as satisfying as it is vibrant.

Ingredients:

• 2 slices crusty whole-grain bread
• 1 ripe avocado, pitted and peeled
• 1/2 cup canned black beans, rinsed and drained
• 1 tbsp lime juice (about 1/2 lime)
• 1/4 tsp ground cumin
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 1 tbsp chopped fresh cilantro
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Toast the bread until golden and crisp.
2. In a small bowl, mash the avocado with the lime juice, cumin, salt, and black pepper until slightly chunky.
3. Gently fold in the black beans, keeping some whole for texture.
4. Divide the avocado-bean mixture evenly over the toast. Sprinkle with cilantro and red pepper flakes (if using).

The creamy avocado and smoky-spiced beans create a dynamic duo, while the lime brightens every bite. Perfect for mornings when you need staying power without the fuss!

Tip: For extra crunch, top with thinly sliced radishes or quick-pickled onions.

Black Bean and Mango Salsa

This vibrant salsa is a sweet-and-savory crowd-pleaser, perfect for scooping with chips or topping grilled fish or chicken.

Ingredients:

• 1 (15 oz) can black beans, drained and rinsed
• 1 large ripe mango, diced (about 1 1/2 cups)
• 1/2 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced
• 2 tbsp fresh lime juice
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine the black beans, mango, red onion, cilantro, and jalapeño.
2. In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and black pepper.
3. Pour the dressing over the salsa mixture and gently toss until evenly coated.
4. Let sit for 10 minutes at room temperature to allow flavors to meld before serving.

The juicy mango and creamy black beans create a irresistible contrast, while the jalapeño adds just the right kick. It’s a salsa that tastes like sunshine!

Tip: For extra brightness, add a teaspoon of honey if your mango isn’t super ripe.

Black Bean and Rice Casserole

This hearty casserole is a weeknight lifesaver—packed with protein, smoky spices, and cheesy goodness that’ll have everyone coming back for seconds.

Ingredients

• 1 cup uncooked long-grain white rice
• 1 (15 oz) can black beans, drained and rinsed
• 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
• 1 cup shredded cheddar cheese, divided
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups vegetable broth

Instructions

1. Preheat oven to 375°F. Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and garlic; sauté for 5 minutes until softened.
2. Stir in rice, cumin, smoked paprika, salt, and black pepper, coating evenly. Pour in vegetable broth, then add black beans and diced tomatoes. Bring to a simmer.
3. Transfer mixture to a greased 9×13-inch baking dish. Cover tightly with foil and bake for 30 minutes.
4. Uncover, sprinkle with 3/4 cup cheddar cheese, and bake uncovered for 10 minutes until melted and bubbly. Let stand 5 minutes before serving.

The smoky paprika and gooey cheese topping make this casserole feel indulgent, while the rice and beans keep it wholesome and filling. Tip: For extra crunch, top with crushed tortilla chips before adding the cheese!

Black Bean and Chicken Enchiladas

These hearty enchiladas are packed with smoky chipotle flavor and melty cheese—perfect for a cozy weeknight dinner that feels special.

Ingredients

• 2 cups shredded cooked chicken
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup canned red enchilada sauce
• 1/2 cup diced red onion
• 1 tsp ground cumin
• 1/2 tsp chipotle powder
• 1/2 tsp kosher salt
• 8 (6-inch) corn tortillas
• 1 1/2 cups shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Heat olive oil in a skillet over medium. Sauté red onion for 3 minutes until soft. Add chicken, black beans, 1/2 cup enchilada sauce, cumin, chipotle powder, and salt. Cook for 2 minutes, stirring.
2. Warm tortillas briefly in a dry skillet to soften. Divide filling among tortillas, roll tightly, and place seam-side down in a greased 9×13″ baking dish.
3. Pour remaining 1/2 cup enchilada sauce over the top and sprinkle with cheese. Bake for 20 minutes until bubbly and golden.
4. Garnish with cilantro before serving.

The chipotle powder adds just the right smoky kick, while the gooey Monterey Jack keeps every bite extra comforting.

Tip: For crispier edges, broil for 1–2 minutes at the end—just watch closely!

Black Bean and Chorizo Chili

This smoky, hearty chili is packed with bold flavors—spicy chorizo, tender black beans, and just the right kick of warmth. Perfect for game day or a cozy weeknight!

Ingredients:

• 1 tbsp olive oil
• 1 lb Mexican chorizo, casings removed
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 2 cups chicken broth
• 1 tbsp lime juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium-high heat. Add chorizo and cook, breaking it up with a spoon, for 5 minutes until browned.
2. Add onion and bell pepper; sauté for 4 minutes until softened. Stir in garlic, 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp salt. Cook for 1 minute until fragrant.
3. Pour in black beans, diced tomatoes, and 2 cups chicken broth. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.
4. Stir in 1 tbsp lime juice. Taste and adjust seasoning if needed.
5. Serve hot, topped with cilantro.

The smoky depth from the chorizo and fire-roasted tomatoes makes this chili stand out—plus, it’s ready in under 40 minutes!

Tip: For extra richness, stir in a spoonful of sour cream before serving.

Black Bean and Spinach Quesadillas

These hearty quesadillas pack a flavorful punch with creamy black beans, fresh spinach, and melty cheese—perfect for a quick weeknight dinner or a crowd-pleasing appetizer.

Ingredients:

• 1 (15 oz) can black beans, drained and rinsed
• 2 cups fresh baby spinach, roughly chopped
• 1 cup shredded Monterey Jack cheese
• 4 large flour tortillas (10-inch)
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• Sour cream and salsa, for serving (optional)

Instructions:

1. In a bowl, mash half the black beans lightly with a fork. Stir in the remaining whole beans, spinach, Monterey Jack cheese, cumin, garlic powder, salt, and black pepper.
2. Heat olive oil in a large skillet over medium heat. Place one tortilla in the skillet and spread half the bean mixture evenly over one half. Fold the tortilla over and press gently. Cook for 2–3 minutes per side until golden and crispy. Repeat with the remaining tortillas and filling.
3. Slice each quesadilla into wedges and serve warm with sour cream and salsa if desired.

The slight crisp of the tortilla against the creamy, spiced bean filling makes every bite irresistible. Plus, it’s a sneaky way to get greens into picky eaters!

Tip: For extra flavor, add a sprinkle of smoked paprika or a dash of hot sauce to the filling.

Black Bean and Pumpkin Soup

This hearty soup blends smoky black beans with sweet pumpkin for a cozy bowl that’s packed with flavor and just the right amount of spice.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 (15-oz) can black beans, drained and rinsed
• 1 (15-oz) can pumpkin puree (not pie filling)
• 3 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lime juice
• Fresh cilantro, for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté for 4–5 minutes until softened. Stir in garlic, cumin, and smoked paprika; cook for 1 minute until fragrant.
2. Add black beans, pumpkin puree, and vegetable broth. Stir well, breaking up any pumpkin clumps. Bring to a simmer.
3. Reduce heat to low and cook uncovered for 15 minutes, stirring occasionally. Season with salt and pepper.
4. Remove from heat and stir in lime juice. Taste and adjust seasoning if needed.
5. Ladle into bowls and top with fresh cilantro if desired.

The lime juice brightens the rich pumpkin and beans, making every spoonful feel balanced and satisfying.

Tip: For extra creaminess, blend half the soup before serving—just pulse a few times with an immersion blender.

Black Bean and Cilantro Lime Rice

This vibrant Black Bean and Cilantro Lime Rice is a zesty, protein-packed side that steals the show with its fresh flavors and fluffy texture.

• 1 cup long-grain white rice, rinsed
• 1 3/4 cups water
• 1/2 tsp salt
• 1 (15 oz) can black beans, drained and rinsed
• 1/4 cup fresh cilantro, finely chopped
• 2 tbsp lime juice (about 1 lime)
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/4 tsp garlic powder

1. In a medium saucepan, combine the rice, water, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit, covered, for 5 minutes.
2. Fluff the rice with a fork, then gently fold in the black beans, cilantro, lime juice, olive oil, 1/2 tsp cumin, and 1/4 tsp garlic powder until evenly combined.
3. Cover and let rest for 2–3 minutes to allow flavors to meld. Taste and adjust lime juice or salt if needed.

The bright lime and earthy cumin make this dish pop, while the beans add just the right heartiness—perfect for stuffing burritos or pairing with grilled meats.

Tip: For extra freshness, toss in diced avocado or a sprinkle of cotija cheese right before serving.

Black Bean and Turkey Burgers

These juicy, protein-packed burgers are a crowd-pleaser—loaded with smoky spices and a hint of sweetness from caramelized onions.

Ingredients:

• 1 lb ground turkey (93% lean)
• 1 (15 oz) can black beans, drained and rinsed
• 1/2 cup finely diced yellow onion
• 1 large egg, lightly beaten
• 1/2 cup panko breadcrumbs
• 2 tbsp olive oil, divided
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a skillet over medium heat, warm 1 tbsp olive oil. Add the diced onion and cook for 4–5 minutes until softened. Let cool slightly.
2. In a large bowl, mash half the black beans with a fork. Stir in the remaining whole beans, ground turkey, cooked onion, egg, panko, Worcestershire sauce, smoked paprika, garlic powder, salt, and black pepper. Mix gently until just combined.
3. Shape into 4 equal patties (about 1/2-inch thick). Chill for 15 minutes to firm up.
4. Heat the remaining 1 tbsp olive oil in a skillet over medium-high. Cook patties for 5–6 minutes per side, until internal temperature reaches 165°F and edges are crispy.

The mashed beans create a tender texture, while the whole beans add satisfying bites—no dry turkey burgers here! Serve with avocado or chipotle mayo.

Tip: For grill-friendly patties, add an extra 1/4 cup panko to the mix.

Black Bean and Chocolate Cupcakes

These decadent cupcakes sneak in a surprising ingredient—black beans!—for a rich, fudgy texture that’ll have everyone asking for seconds.

Ingredients:

• 1 (15 oz) can black beans, rinsed and drained
• 3 large eggs
• ⅓ cup melted coconut oil
• ¾ cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Blend black beans, eggs, coconut oil, sugar, cocoa powder, vanilla extract, baking powder, and salt in a food processor until completely smooth, scraping sides as needed.
3. Fold in chocolate chips, then divide batter evenly among muffin cups (about ¾ full).
4. Bake for 20–22 minutes, until tops spring back when lightly pressed. Cool in pan for 5 minutes, then transfer to a rack.

The black beans create an ultra-moist crumb while keeping these cupcakes gluten-free—no one will guess the secret ingredient!

Tip: For extra indulgence, top with whipped cream and a drizzle of melted chocolate.

Black Bean and Zucchini Fritters

These crispy, veggie-packed fritters are a breeze to whip up—perfect for a quick lunch or a hearty snack with a dollop of cool yogurt.

Ingredients:

• 1 (15 oz) can black beans, drained and rinsed
• 1 medium zucchini, grated (about 1 1/2 cups)
• 1/4 cup finely diced red onion
• 1 large egg, lightly beaten
• 1/3 cup all-purpose flour
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 2 tbsp olive oil, for frying
• Lime wedges and plain yogurt, for serving

Instructions:

1. In a large bowl, mash the black beans lightly with a fork, leaving some texture. Stir in the zucchini, red onion, egg, flour, cumin, smoked paprika, and salt until just combined.
2. Heat the olive oil in a large skillet over medium heat. Scoop 1/4-cup portions of the mixture into the pan, flattening slightly with a spatula. Cook for 3–4 minutes per side until golden and crisp.
3. Transfer to a paper towel-lined plate to drain. Serve warm with lime wedges and a drizzle of yogurt.

The smoky cumin and tender zucchini keep these fritters light, while the crispy edges make them downright addictive.

Tip: Squeeze excess moisture from the grated zucchini with a clean towel to prevent soggy fritters.

Black Bean and Coconut Curry

This hearty, aromatic curry is a weeknight lifesaver—creamy coconut milk and smoky spices turn humble black beans into something special.

Ingredients

• 1 tbsp coconut oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 (14-oz) can full-fat coconut milk
• 1 (15-oz) can black beans, drained and rinsed
• 1/2 tsp salt
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions

1. Heat 1 tbsp coconut oil in a large skillet over medium. Add onion and cook 5 minutes until soft. Stir in garlic and ginger; cook 1 minute until fragrant.
2. Add 1 tbsp curry powder, 1 tsp cumin, and 1/2 tsp smoked paprika; toast 30 seconds, stirring constantly.
3. Pour in coconut milk and black beans. Simmer 10 minutes, stirring occasionally, until slightly thickened.
4. Remove from heat. Stir in 1/2 tsp salt and 1 tbsp lime juice. Garnish with cilantro.

The magic here? Simmering the beans in coconut milk softens them just enough while letting the spices bloom for deep flavor. Serve over rice or scoop up with warm naan.

Tip: For extra richness, swirl in a spoonful of peanut butter with the coconut milk.

Conclusion

With so many delicious ways to enjoy black beans, there’s something here for every taste and occasion! Whether you’re craving a hearty soup, a zesty salad, or a cozy skillet meal, these recipes are sure to satisfy. Give them a try, then let us know which one was your favorite—and don’t forget to share this roundup with fellow food lovers on Pinterest. Happy cooking!