Make Ahead Tip: Cover and refrigerate the bean mixture (Step 1) for up to 3 days.
Note: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (This recipe is analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.
3 1/2 starch, 1 vegetable, 1 plant-based protein, 1 fat