I once made "sloppy joes" outta lentils
and it was pretty good even though I used the regular green ones instead of the red like the recipe originally asked. It had such very good flavor but texture-wise? I wish I had mashed them and made them into patties instead of leaving them whole the first time I made them. Ah, you live and learn as you go, right?
Another idea is to stretch whatever beans you have out with meat at the same time (I do this a lot with wraps or bol style salads, just 1.5-2 oz of meat with at least 1/2 - 2/3 cup cooked beans with a sh!tload of veggies (spinach, lettuce, carrots, bell peppers, onions, corn, salsa, etc) saving you some calories and money at the same time. Just throwing out some more ideas.