Black Bean And Spinach Pie Recipes

BAKED BLACK BEAN AND SPINACH FLAUTAS

Baked Black Bean and Spinach Flautas image

A vegetarian take on a classic Mexican dish. These delicious flautas are baked until crispy using cooking spray instead of vegetable oil to "fry" the tortillas. Topped with plain Greek yogurt for a wholesome and tasty alternative to sour cream.

Provided by KIMBERMARIE

Categories World Cuisine Recipes Latin American Mexican

Time 50m

Yield 10

Number Of Ingredients 9

Ingredients

1 serving cooking spray
10 (6 inch) corn tortillas, or more to taste
2 (15 ounce) cans black beans, rinsed and drained
2 cups chopped fresh spinach, or more to taste
½ cup chopped fresh cilantro
1 (16 ounce) jar black bean and corn salsa
1 teaspoon ground cumin
½ cup shredded Monterey Jack cheese, or to taste
1 (6 ounce) container Greek yogurt

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a baking sheet with cooking spray.
Heat tortillas, 1 at a time, in a small skillet over medium heat until warm and soft, about 30 seconds per side.
Spray both sides of a tortilla with cooking spray. Spread about 1 tablespoon black beans down the middle, then top with spinach, about 1 teaspoon cilantro, 1 tablespoon salsa, and sprinkle with Monterey Jack cheese and cumin. Roll the tortilla up and place seam-side down on the prepared baking sheet. Repeat to form remaining flautas. Sprinkle with remaining cheese.
Bake in the preheated oven until crispy, 20 to 25 minutes. Serve with a dollop of Greek yogurt.

Nutrition Facts : Calories 209.2 calories, Carbohydrate 34 g, Cholesterol 8.8 mg, Fat 4.5 g, Fiber 10.6 g, Protein 10.8 g, SaturatedFat 2.1 g, Sodium 587.1 mg, Sugar 2.4 g

SPINACH AND BLACK BEAN PASTA

Spinach and Black Bean Pasta image

This is a very tasty and easy vegetarian pasta dish. It takes minimal time to prepare and has amazing flavor! It's also great served with brown rice!

Provided by Christine Wise Stroop

Categories 100+ Pasta and Noodle Recipes Noodle Recipes

Time 45m

Yield 8

Number Of Ingredients 11

Ingredients

1 (16 ounce) package whole wheat rotini pasta
1 ½ cups vegetable broth
2 ½ cups chopped fresh spinach
½ cup chopped red onion
1 clove garlic, chopped
½ teaspoon cayenne pepper
salt and pepper to taste
1 (15 ounce) can black beans, drained and rinsed
1 cup frozen chopped broccoli
1 cup diced tomatoes
2 ounces freshly grated Parmesan cheese

Steps:

Bring a large pot of lightly salted water to a boil. Add rotini, and cook for 8 to 10 minutes, or until al dente; drain.
In a large saucepan over medium heat, bring the vegetable broth to a boil. Reduce heat, and mix in spinach, onion, garlic, cayenne pepper, salt, and pepper. Stir in the black beans and broccoli. Continue to cook and stir 5 to 10 minutes.
Stir the tomatoes into the saucepan, and continue cooking 10 minutes, or until all vegetables are tender. Serve over the cooked pasta. Garnish with Parmesan cheese.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 51.1 g, Cholesterol 6.2 mg, Fat 3.2 g, Fiber 9.1 g, Protein 14.9 g, SaturatedFat 1.4 g, Sodium 463 mg, Sugar 3.3 g

BEANS & SPINACH

Beans & Spinach image

"One of our favorite appetizers at a local restaurant is made with white beans and escarole. It's nearly impossible to find escarole where we live, so we subbed in baby spinach and were pleasantly surprised by the result. Enjoy!" Patrick and Helen Reddy - Wilmington, North Carolina

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

4 garlic cloves, sliced
2 tablespoons olive oil
2 large onions, chopped
1 pound fresh baby spinach
1 can (15 ounces) cannellini beans, rinsed and drained
1/2 cup white wine or reduced-sodium chicken broth
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large nonstick skillet, saute garlic in oil until tender. Remove garlic and discard. Add onions to pan; saute until crisp-tender. , Stir in the remaining ingredients. Cook and stir over medium heat for 10-12 minutes or until spinach is wilted. Serve with a slotted spoon.

Nutrition Facts : Calories 138 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 446mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

BLACK BEAN AND SPINACH COUSCOUS

Black Bean and Spinach Couscous image

Provided by Sandra Lee

Categories side-dish

Time 27m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 1/2 cups chicken stock
1 cup couscous (recommended: Near East)
1 (10-ounce) package frozen chopped spinach, thawed (recommended: Bird's Eye)
1 can black beans, drained
2 teaspoons lemon juice
Salt and freshly ground black pepper

Steps:

In a medium saucepan, over high heat, bring chicken broth to a boil. Remove from heat and stir in couscous. Cover and let sit for 5 minutes.
Squeeze excess water out of thawed spinach. Semi Homemaker Tip: use potato ricer to squeeze water from spinach - Carol Simmons, Orland Park, IL.
In a microwave-safe bowl, combine spinach and black beans. Heat, covered, in microwave on HIGH for 2 minutes.
Stir spinach and black bean mixture into couscous. Add lemon juice and season, to taste, with salt and pepper.

PUMPKIN, SPINACH & BLACK BEAN DOPIAZA

Pumpkin, spinach & black bean dopiaza image

Fancy a bit of spice, but without the grease of a takeaway? Try this healthy seasonal curry with crispy onions

Provided by Mary Cadogan

Time 40m

Number Of Ingredients 9

Ingredients

2 onions , thinly sliced
2 tbsp sunflower oil
1 garlic clove , crushed
1 tsp each ground cumin , coriander and curry powder
pinch chilli powder
400g pumpkin (peeled weight), cut into chunks
1 tbsp tomato purée
400g can black bean in water, drained and rinsed
200g spinach , washed

Steps:

Heat oven to 190C/fan 170C/gas 5. Toss half the onions in 1 tbsp oil, then roast for 15-20 mins, until they are crisp and golden.
Meanwhile, fry the remaining onion in the oil until lightly golden. Add the garlic and spices; cook for 1 min. Add the pumpkin, stir in the tomato purée and 425ml boiling water, then return to the boil. Simmer, covered, for 15 mins, then stir in the beans. Cook for a further 5 mins.
Put the spinach in a colander and pour over a kettle of boiling water until it is wilted. Press with a wooden spoon to remove excess water, then roughly chop. Stir into the curry, then warm through. Serve scattered with the crisp roasted onions.

Nutrition Facts : Calories 354 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 14 grams sugar, Protein 17 grams protein, Sodium 0.51 milligram of sodium

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