From the recipes you’ve cited with approval, I think my very favorite black bean food (which is a stiff competition) should be perfect for you: I love black bean burgers. You can do all kinds of things with them, but the basic idea – just mush 'em up in a patty with whatever flavors and spices you want, along with something to hold things together, cook it however you want, and then eat it however you want – is so versatile that it’s a great go-to.
My most frequent version is garlic and onion, cumin, hot paprika and/or chili powder, along with an egg as a binding agent, smash it all up, cook it up in a pan, put it on whatever bread I have with avocado and whatever other vegetables are on hand. When I imagine it in my head, it’s got onion and jalapeno and guacamole and tomato (I know that’s right out) and it’s on a kind of toasted roll, because that’s how they did the baked black bean burger at my favorite bar a while back. But it can go on a salad, it can go with a million different seasonings and sauces, it can go in or on all kinds of toast or bread or wraps, and it can be topped with anything. If you’re a cheese person, it’s a tremendous cheese vector. Sometimes when supplies or time or inclination are low, the ingredient list is as low as three or four, and I just smash up a bunch of black beans with one or two ingredients and fry it up messily, and it’s still good. It’s just not classy.