Black Bean Hominy Quesadillas Recipes

BLACK BEAN HOMINY QUESADILLAS

Steps:

• Add black beans, hominy and chiles to saucepan, heat on medium high until bubbly.
• Warm tortilla on griddle, add cheese down the middle of warm tortilla (optional).
• Spoon bean mixture on tortilla, keeping it on griddle until tortilla is golden brown.

BLACK BEAN AND HOMINY SALAD

Steps:

• In a medium-size bowl, combine beans, hominy, tomatoes, pepper, onion, cilantro and jalapeno.
• In a small bowl, whisk together lime juice, honey, oil, cumin and salt; pour over bean mixture and toss well to combine.
• 3 points per 3/4 cup serving.

BLACK BEAN QUESADILLA

Steps:

• Preheat oven to 400 degrees.
• Puree black beans and salsa together.
• Add coriander and green onions to mixture.
• Mix well (this filling can be made ahead of time and refrigerated).
• Divide evenly in bowl into 1/6's.
• Spread over tortillas.
• Sprinkle with cheese.
• Fold tortilla in half
• Place on baking sheet so they aren't overlapping too much.
• Bake for 5 minutes and then flip over for another 4-5 minutes.
• Serve with salsa and sour cream.

BLACK BEAN AND HOMINY STEW

Steps:

• In a large saucepan, heat the olive oil until shimmering. Add the bell pepper, onion and garlic and cook over moderately high heat until the vegetables are just beginning to brown, about 4 minutes. Add the ham, cumin, coriander and chipotle and cook until the ham is lightly browned, about 3 minutes longer. Add the black beans, hominy and stock and bring to a boil. Simmer the stew over moderate heat until slightly thickened, about 10 minutes.
• Add the cilantro and season the stew with salt and pepper. Spoon the stew into deep bowls, sprinkle with the Cheddar and serve.