Black Bean And Corn Roll Ups Recipes

BLACK BEAN AND CORN QUESADILLAS

Steps:

• Add olive oil to a large skillet over medium high heat.
• Add the onion and bell pepper and saute for 1-2 minutes.
• Add garlic and saute for 30 seconds. Add black beans, corn, salsa, brown sugar, cumin and chili powder and stir to combine.
• Reduce heat. Taste and adjust seasonings, if desired.
• Heat another large skillet. Place one tortilla in the skillet. Add a sprinkle of cheese, followed by a heaping scoop of black bean and corn filling and spread into an even layer.
• Top with another sprinkle of cheese. Add a tortilla on top and cook until the bottom tortilla is golden.
• Use a large spatula to carefully flip the tortilla to the other side. Cook until cheese is melted and bottom tortilla is golden brown.
• Serve with sour cream and salsa.

BEAN ROLL-UPS

Steps:

• Spread bean dip on a flour tortilla, top with shredded cheddar and roll up. Brush with vegetable oil and bake 10 minutes at 400 degrees F. Serve with salsa.

SPINACH & BLACK BEAN EGG ROLLS

Steps:

• In a large bowl, combine the first nine ingredients. Place 1/4 cup mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat., Place seam side down on baking sheets coated with cooking spray. Spray tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Serve warm with salsa and dressing if desired. Refrigerate leftovers. Freeze option: Freeze cooled egg rolls in a freezer container, separating layers with waxed paper. To use, reheat rolls on a baking sheet in a preheated 350° oven until crisp and heated through.

BLACK BEAN & CORN QUINOA

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion, red pepper, celery and seasonings; cook and stir 5-7 minutes or until vegetables are tender., Stir in stock and corn; bring to a boil. Stir in quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed., Add beans and 1/3 cup cilantro; heat through, stirring occasionally. Sprinkle with remaining cilantro.

BLACK BEAN VEGGIE ENCHILADAS

Steps:

• In a large skillet, saute the onion, green pepper and mushrooms in oil until crisp-tender. Add garlic; cook 1 minute longer. Add the beans, corn, chilies, taco seasoning and cilantro; cook for 2-3 minutes or until heated through., Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Top with enchilada sauce and cheese., Bake, uncovered, at 350° for 25-30 minutes or until heated through.

SMOKY BLACK BEAN AND CORN EMPANADAS

Steps:

• Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
• In nonstick 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook and stir 4 to 6 minutes or until softened. Add chili powder, salt and chipotle chile; cook and stir 1 minute. Remove from heat; stir in black beans and corn.
• On lightly floured surface, unroll 1 pie crust. Roll to 14-inch circle. Cut out four 6-inch circles. Repeat with remaining pie crust. Spoon about 1/4 cup black bean mixture and 2 tablespoons cheese over half of each round to within 1/2 inch of edge.
• Brush edges with water. Fold dough over filling; press edges firmly with fork to seal. Place on cookie sheet. Cut 3 small slits on top of each empanada.
• Bake 13 to 18 minutes or until golden brown and filling is hot. Serve warm.

CORN AND BLACK BEAN WRAPS

Steps:

• Heat oven to 350°F. Mix beans, corn, cheese, cilantro and 1/4 cup salsa in medium bowl.
• Spoon one-fourth of the bean mixture down center of each tortilla. Roll up each tortilla; wrap each in aluminum foil. Place on cookie sheet.
• Bake about 10 minutes or until thoroughly heated and cheese is melted. Serve with additional salsa.