Black Bean Spirals Recipes

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BUTTERNUT SQUASH SPIRALS AND BLACK BEAN TACOS



Butternut Squash Spirals and Black Bean Tacos image

This quick and easy vegetarian taco recipe uses prepackage butternut squash spirals and seasonings. Top with avocado slices, take a photo, and enjoy.

Provided by dsuperits

Categories     Main Dish Recipes     Taco Recipes     Vegetarian Taco Recipes

Time 42m

Yield 4

Number Of Ingredients 10

1 butternut squash - peeled, seeded, and quartered lengthwise
3 tablespoons extra virgin olive oil, divided
½ (1 ounce) package taco seasoning mix
1 (15 ounce) can black beans, drained and rinsed
1 cup grape tomatoes, halved
8 (6 inch) corn tortillas
½ cup sour cream
1 (4 ounce) package feta cheese
1 head romaine lettuce, sliced
1 bunch fresh cilantro, roughly chopped

Steps:

  • Cut butternut squash into spirals using a spiralizer fitted with the large shredding blade.
  • Heat 2 tablespoons olive oil in a skillet over medium-high heat. Saute squash until slightly tender, about 3 minutes. Add taco seasoning; stir. Add black beans and tomatoes; cook and stir until beans are hot and tomatoes are soft, about 5 minutes more. Remove from heat.
  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Fry 1 tortilla at a time until lightly browned, about 30 seconds per side.
  • Place 1 tablespoon sour cream on each tortilla; add about 1/4 cup squash mixture and sprinkle with 1 tablespoon feta cheese. Top with lettuce and cilantro.

Nutrition Facts : Calories 589.8 calories, Carbohydrate 80.5 g, Cholesterol 37.8 mg, Fat 24.6 g, Fiber 18.4 g, Protein 18.6 g, SaturatedFat 9.8 g, Sodium 1046.3 mg, Sugar 10.2 g

BLACK BEAN PINWHEELS



Black Bean Pinwheels image

Tortillas are rolled up with puréed black beans, cream cheese, pepperjack cheese and sour cream inside, then cut crosswise into festive appetizers.

Provided by My Food and Family

Categories     Appetizers & Snacks

Time 45m

Yield 15 servings, 1 slice each

Number Of Ingredients 6

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup KRAFT Shredded Monterey Jack Cheese with Jalapeno Peppers
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 tsp. onion salt
1 cup canned black beans, drained, rinsed
3 flour tortillas (6 inch)

Steps:

  • Mix cheeses, sour cream and onion salt in small bowl with electric mixer on medium speed until well blended.
  • Place beans in food processor or blender container; cover. Process until smooth. Spread evenly onto tortillas; top evenly with cheese mixture. Roll tortillas up tightly. Wrap individually in plastic wrap. Refrigerate at least 30 minutes.
  • Cut ends from tortillas; discard. Cut each roll-up into 5 slices. Serve with TACO BELL® Thick & Chunky Salsa.

Nutrition Facts : Calories 90, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 130 mg, Carbohydrate 8 g, Fiber 2 g, Sugar 1 g, Protein 4 g

BLACK BEAN TORTILLA PINWHEELS



Black Bean Tortilla Pinwheels image

Make and share this Black Bean Tortilla Pinwheels recipe from Food.com.

Provided by Tebo3759

Categories     Black Beans

Time 2h20m

Yield 20 serving(s)

Number Of Ingredients 9

8 ounces softened cream cheese
1 cup sour cream (low fat is fine)
1 cup shredded monterey jack cheese
1/4 cup chopped pimento stuffed olive
1/4 cup chopped red onion
1/2 teaspoon salt
1/2 teaspoon garlic powder, to taste
1 (15 ounce) can black beans, drained
5 flour tortillas

Steps:

  • Beat cream cheese and sour cream until well blended.
  • Stir in Monterey Jack cheese, olives, onion, salt, and garlic powder.
  • Cover and refrigerate for 2 hours.
  • Process beans in a food processor until smooth.
  • Spread each tortilla with a thin layer of beans.
  • Spread layer of cream cheese mixture over beans.
  • Roll up tightly, wrap in plastic wrap and refrigerate until well chilled.
  • Cut into 3/4 inch slices (on a bias?).
  • Serve with salsa.

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