Black Bean Cauliflower Cakes With Pico De Gallo Recipes

BLACK BEAN PICO DE GALLO

Steps:

• Combine all ingredients. Enjoy!

BLACK BEAN PICO DE GALLO

Steps:

• Combine 1 can black beans (drained), 2 diced plum tomatoes, 1/2 chopped small red onion and 1/4 cup chopped cilantro in a bowl. Add the juice of 1 lime, 2 tablespoons olive oil, 1 tablespoon chopped chipotle in adobo sauce and 1 teaspoon honey and stir. Season with salt.

BLACK BEANS WITH PICO DE GALLO

Steps:

• Stir together the tomato, onion, cilantro, and honey. Season with lime juice, vinegar, salt and pepper; set aside.
• Melt bacon grease in a saucepan over medium heat. Stir in garlic and onion, cook until softened and translucent, about 3 minutes. Pour in the black beans and water, season to taste with salt and pepper, then simmer for 10 minutes or until hot. Serve topped with pico de gallo.

CAULIFLOWER AND BLACK BEAN TACOS

Steps:

• Cook cauliflower as directed on box; pour into medium microwavable bowl. Stir in black beans and cumin. Microwave uncovered on High 30 seconds to 1 minute or until mixture is hot.
• Spoon about 1/3 cup cauliflower mixture onto each tortilla; top with salsa, avocado and cilantro. Serve immediately with lime wedges.

PICO DE GALLO

Steps:

• Gently stir the tomatoes, chiles, garlic, onions, cilantro and lime juice in a medium bowl until completely combined. Taste and season with 1 1/4 teaspoons salt and more lime juice if needed. Let the pico sit uncovered to let the flavors meld, about 10 minutes.

QUESADILLAS AND BLACK BEAN PICO DE GALLO

Steps:

• Note: order Great American Land and Cattle company Steak and Meat Seasoning at www.grtamerican.com.
• Cook chicken in 1 T medium hot oil about five minutes per side until juices run clear. Remove from heat.
• Rinse and drain black beans. Add them to a mixing bowl. Add in cooked chicken.
• dice 1/4 C cilantro, cucumber, 5 roma tomatoes, 3 jalapenos (if you like heat, leave the seeds in, if you don't like it so hot, seed the peppers first), and 1/2 C onion.
• Add to a second smaller bowl.
• Add seasonings pico de gallo mixture bowl. Use Great American land and Cattle Company seasoning or use spice blend above.
• cover and refrigerate at least 3 hours for flavors to mix.
• Heat 2 T butter and 2 T olive oil in a large cast iron skillet.
• Mix filling ingredients together , (except for cheeses and pico de gallo)
• Spread 1 wedge Laughing Cow cheese on 1/2 of flour tortilla.
• Add about 1/4 of filling ingredients. Spread with back of spoon.
• add 1/8 C mozzarella cheese on top.
• Add salt and pepper to taste.
• Fold one side over to form a semi-circle.
• cook in hot oil about 5 minutes per side until lightly browned (be careful when flipping the quesadilla over--use one spatula to flip and one on top to hold the filling intact) Do not burn.
• Repeat with 3 remaining tortillas.
• Remove from pan and slice in 4 wedges each.
• Serve with tomato slices, avocado slices and sour cream.
• Serve with pico de gallo.
• Muy Sabroso!

PICO DE GALLO BLACK BEAN SOUP

Steps:

• In a Dutch oven, combine the first 5 ingredients; bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, until vegetables in pico de gallo are softened, 5-7 minutes, stirring occasionally., Puree soup using an immersion blender, or cool soup slightly and puree in batches in a blender. Return to pan and heat through. Serve with toppings as desired. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary. Top as desired.

BLACK BEANS WITH PICO DE GALLO

Steps:

• Stir together the tomato, onion, cilantro, and honey. Season with lime juice, vinegar, salt and pepper; set aside.
• Melt bacon grease in a saucepan over medium heat. Stir in garlic and onion, cook until softened and translucent, about 3 minutes. Pour in the black beans and water, season to taste with salt and pepper, then simmer for 10 minutes or until hot. Serve topped with pico de gallo.

SOUTHWEST PASTA WITH BLACK BEANS AND PICO DE GALLO

Steps:

• Cook the pasta al dente, save 1/4 cup of the starch water. Put the Olive Oil, Garlic, Onion, Cumin, Oregano, and Coriander in a medium skillet on medium heat. Once it starts to bubble stir in the flour. Add the Half and Half, Buillion Cube, and starch water. Once the sauce starts to thicken add the Pasta, Black Beans and Pico de Gallo. Continue cooking until warmed through, do not over cook. Serve hot or cold as a side dish or a light lunch.