BLACK BEANS WITH BELL PEPPERS & RICE
My meat and potatoes husband goes for this cheesy, hearty black beans and rice recipe, and the kids gobble it up. For extra kick, add a splash of hot sauce. -Stephanie Lambert, Moseley, Virgina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium-high heat. Add peppers, onion and garlic; cook and stir 6-8 minutes or until tender. Add beans, rice, cumin and oregano; heat through., Stir in 1 cup cheese; sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 minutes or until cheese is melted. Sprinkle with cilantro.
Nutrition Facts : Calories 347 calories, Fat 12g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 477mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 8g fiber), Protein 15g protein. Diabetic Exchanges
BLACK BEAN-CORN WONTON CUPS
Betty Crocker's Heart Healthy Cookbook shares a recipe! Looking for a stunning appetizer? Then treat your guests to these black bean and corn wonton cups - featuring hints of Asian and Southwest cuisine.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 35m
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 350°. Gently fit 1 wonton wrapper into each of 36 small muffin cups, 1 3/4x1 inch. Bake 8 to 10 minutes or until light golden brown. Remove from pan; cool on wire racks.
- Mix remaining ingredients except sour cream in medium bowl. Just before serving, spoon bean mixture into wonton cups. Top each with 1/2 teaspoon sour cream.
Nutrition Facts : Calories 50, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 100 mg, Sugar 0 g, TransFat 0 g
BLACK BEAN AND CORN QUESADILLAS
My vegetarian husband goes crazy over these every time! They are really cheesy, a little bit spicy, and a little bit sweet. Feel free to play around and add chicken or veggies, if you desire. Don't forget the salsa and sour cream!
Provided by EFasse
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
- Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.
Nutrition Facts : Calories 363 calories, Carbohydrate 45.6 g, Cholesterol 26.5 mg, Fat 14.5 g, Fiber 6.3 g, Protein 13.9 g, SaturatedFat 7 g, Sodium 732.5 mg, Sugar 3.2 g
BLACK BEAN AND CORN SALSA
This is an easy bean salsa. It is very simple and at times I make little changes to reflect my mood, but otherwise, it's simple and delicious. Serve as a dip, or over fish or chicken.
Provided by Erinn Danna
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 8h25m
Yield 16
Number Of Ingredients 15
Steps:
- Stir the black beans, yellow bell pepper, orange bell pepper, green bell pepper, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro, garlic, and hot sauce together in a non-reactive container. Chill in refrigerator overnight.
Nutrition Facts : Calories 115 calories, Carbohydrate 8.2 g, Fat 9.3 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 149.9 mg, Sugar 2 g
BLACK BEAN AND CORN WONTONS WITH 3 CHEESE SWEET PEPPER SAUCE
Something a bit different. For healthier version use no-salt-added black beans, no-salt-added salsa, nonfat cottage cheese, light beer, and fat-free mozzarella.
Provided by littleturtle
Categories One Dish Meal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Mash together beans and salsa; stir in corn, onions and cumin.
- Place bean mixture evenly in centers of 10 wonton skins.
- Brush edges of wontons with water, top with remaining skins, and seal by press edges firmly together, pushing out air.
- Trim edges with a fluted pastry wheel, and cover with a damp towel until ready to cook.
- Combine red pepper, cottage cheese, beer, and garlic in an electric blender, cover and process until smooth, stopping once to scrape down the sides.
- Transfer pepper mixture to a saucepan, and add the mozzarella and Parmesan.
- Cook until cheese is melted, stirring constantly.
- Remove from heat and keep warm.
- Bring water to a boil in a Dutch oven.
- Add wontons, and return to a boil.
- Reduce heat and simmer 4-5 minutes or until wontons are tender.
- Remove wontons with a slotted spoon and drain well.
- Coat a baking sheet with cooking spray, and place wontons on it.
- Broil 5 1/2" from heat with door partially open for 3-4 minutes or until lighlty browned.
- Divide wontons and cheese mixture between two plates, and garnish with cilantro if desired.
Nutrition Facts : Calories 464.1, Fat 8.1, SaturatedFat 3.5, Cholesterol 29.5, Sodium 1113.8, Carbohydrate 73.3, Fiber 8.2, Sugar 4.3, Protein 23.9
CORN AND BLACK BEAN QUESADILLAS
Quesadillas are a win-win for busy weeknight meals. They come together quick and easy, and are usually a tasty excuse to clean out leftovers from the fridge. In this case, the filling is made with canned black beans from the pantry and leftover corn on the cob.
Provided by Jennifer Perillo
Time 40m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of oil in a 10-inch nonstick skillet. Add the onion and garlic; cook until lightly golden, 1 to 2 minutes. Add the beans, corn and another tablespoon of oil if the pan seems dry. Season with the salt, cumin and pepper, and stir in the cilantro. Let cook over medium-low heat until the beans and corn are heated through, about 5 minutes.
- Heat a 10-inch cast-iron skillet over medium heat.
- Meanwhile, arrange the tortillas flat on a counter. Sprinkle 1 1/2 tablespoons of cheese on one half of each tortilla. Spoon 2 tablespoons of the bean-corn mixture over the cheese. Top with another 1 1/2 tablespoons of cheese. Fold the filled tortillas into half-moons.
- Place 2 quesadillas in the skillet. Cook until golden on the bottom and the cheese has started to melt, 2 to 3 minutes. Use a spatula to flip the quesadillas, and cook until golden on the other side, 2 to 3 more minutes,. Repeat with the remaining quesadillas.
- Serve topped with pico de gallo if desired.
- Easy Swap In: We usually make the filling with leftover grilled or roasted corn, but frozen corn works great too. Don't thaw the corn-just add the frozen kernels to the pan with the black beans and allow 1 to 2 extra minutes for them to heat through.
BLACK BEAN AND CORN WONTON CUPS
With hints of Asian and Southwest cuisine, this stunning appetizer is sure to draw raves from party guests.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 35m
Yield 36
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Gently fit 1 wonton skin into each of 36 small muffin cups, 1 3/4x1 inch, pressing against bottom and side. Bake 8 to 10 minutes or until light golden brown. Remove from pan; cool on wire rack.
- Mix remaining ingredients except sour cream and cilantro sprigs. Just before serving, spoon bean mixture into wonton cups. Top each with 1/2 teaspoon sour cream. Garnish each with cilantro sprig.
Nutrition Facts : Calories 55, Carbohydrate 10 g, Cholesterol 5 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 90 mg
WONTONS WITH SWEET-SOUR SAUCE
This super-simple finger food makes an awesome appetizer and is perfect for potlucks. I serve these crispy pork rolls with sweet-and-sour sauce, and they disappear in a hurry - folks can't seem to get enough of them. -Korrin Grigg, Neenah, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield about 8-1/2 dozen (2-1/2 cups sauce).
Number Of Ingredients 15
Steps:
- Drain pineapple, reserving juice. Set pineapple aside. , In a large saucepan, combine brown sugar and cornstarch; gradually stir in pineapple juice, vinegar and soy sauce until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in green pepper and pineapple. Cover and simmer for 5 minutes; set aside and keep warm. , In a large bowl, combine pork, cabbage, sprouts, onion, eggs, salt and pepper. Place about 1 tablespoonful in the center of a wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; fold opposite corners together over filling and press to seal. Repeat., In an electric skillet, heat 1 in. of oil to 375°. Fry wontons for 2-1/2 minutes or until golden brown, turning once. Drain on paper towels. Serve with sauce
Nutrition Facts :
BLACK BEAN AND CORN SALSA RECIPE
Steps:
- In a large mixing bowl, combine all ingredients until fully incorporated.
- Store in the refrigerator until serving.
- Serve with tortilla chips.
Nutrition Facts : Calories 142 kcal, Carbohydrate 28 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Sodium 7 mg, Fiber 7 g, Sugar 5 g, ServingSize 1 serving
HOT BLACK BEAN AND SWEET CORN DIP
Make and share this Hot Black Bean and Sweet Corn Dip recipe from Food.com.
Provided by jokutman
Categories < 30 Mins
Time 30m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- combine corn,beans,salsa,and spices.
- stir in cubes of cream cheese
- bake 350 degrees for 25 minutes.
- (DO NOT STIR).
- Serve with tortilla chips.
Nutrition Facts : Calories 168, Fat 8.5, SaturatedFat 4.5, Cholesterol 25, Sodium 493.1, Carbohydrate 19.6, Fiber 4.4, Sugar 3.2, Protein 6
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