BLACK BEANS & CORN
Simple, quick, and healthy. Serve this over brown rice for a healthy vegan meal that contains all the amino acids that you need, or try it as a side dish without the rice.
Provided by rpgaymer
Categories Black Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil in a small pan over medium-high heat. Add the onions, and sautee for 5 minutes, or until soft.
- Add the beans, corn, paprika, oregano and garlic salt to the pan and stir well. Lower the heat to low and cook for 10 minutes while stirring occasionally.
- Serve this over brown rice if you like, or top with pico de gallo and/or avocados.
BLACK BEAN TAMALE BAKE
A version of a few of my favorite Mexican-flavored dishes combined and cooked in one skillet.
Provided by Deborah Norris
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat oil in a cast iron skillet until shimmering. Add onion, green pepper, and salt. Cook and stir until soft, about 5 minutes. Add ground chuck and garlic; cook until meat is browned, about 5 minutes. Drain fat if desired. Add beans, chile cooking sauce, and tomatoes. Cook until sauce thickens slightly, about 5 minutes.
- Bring water to a boil in a medium saucepan. Add cornmeal and salt; cook until thick and creamy, about 2 minutes. Remove from heat. Add corn, Monterey Jack cheese, and jalapeno. Stir well and spread over meat mixture.
- Bake in the preheated oven until top is golden and filling is bubbling, about 45 minutes. Remove from oven and let stand for 15 minutes before serving.
Nutrition Facts : Calories 264.4 calories, Carbohydrate 25.2 g, Cholesterol 29.5 mg, Fat 12.4 g, Fiber 5.3 g, Protein 13.8 g, SaturatedFat 4.9 g, Sodium 636.6 mg, Sugar 2.4 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
CORN AND BLACK BEAN TAMALES
Try out our recipe for Corn and Black bean Tamales. Our Corn and Black Bean Tamales are an attractive dish that just so happens to also taste amazing.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield Makes 24 servings.
Number Of Ingredients 11
Steps:
- Beat masa harina, water and lard in large bowl with mixer on low speed 3 min. or until well blended. Gradually beat in broth. Add sour cream; beat 5 min. or until light and fluffy. Place half the dough in medium bowl; mix in beans, chipotle peppers and 1/2 cup cheese. Add corn, poblano chiles and remaining 1/2 cup cheese to remaining dough; mix well.
- Place 1 corn husk on flat surface. Spoon 1 Tbsp. corn mixture onto husk about 1 inch from one end; spoon 1 Tbsp. bean mixture 1 inch from other end. Fold husk over fillings, then tie in center with thin strip of additional corn husk before tying at both ends. Repeat with remaining husks and filling.
- Line bottom of steamer with half the remaining husks; place tamales in steamer. Cover with remaining husks to completely enclose tamales. Cover tamalera; steam 50 min. or until fillings pull away from husks, adding more water to pot when necessary.
Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
BLACK BEAN AND CORN TACOS
We eat meatless meals a few times a week, so I replaced the beef with nutty brown rice to bulk up these tacos. Sometimes I also like to swap in quinoa for the rice. -Kristin Rimkus, Snohomish, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a lightly oiled large nonstick skillet, saute onion and peppers until crisp-tender. Add the beans, tomatoes, cabbage, corn, taco seasoning, lime juice and garlic. Cook and stir over medium heat until vegetables are tender, 8-10 minutes. Stir in rice; heat through., Spoon bean mixture into taco shells. Top with cheese and sour cream.
Nutrition Facts : Calories 423 calories, Fat 12g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 682mg sodium, Carbohydrate 64g carbohydrate (12g sugars, Fiber 10g fiber), Protein 17g protein.
BLACK BEAN TAMALE PIE
Corn bread mix speeds the preparation of this Southwestern entree with beef and black beans. My husband really likes it, and guests seem to enjoy this unique Mexican dish. For a change of pace, try topping it with lettuce, guacamole or extra salsa. -Laura Morris, St. Joseph, Missouri
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in beans and salsa; set aside. , In a large bowl, combine the muffin mix, milk, egg and 1 cup cheese. Pour into a greased 9-in. pie plate. Bake at 375° for 5-6 minutes. , Spoon beef mixture over crust, leaving a 1/2-in. edge. Bake for 15-18 minutes or until crust is golden brown. Sprinkle with remaining cheese. Bake 1-2 minutes longer or until cheese is melted. Serve with sour cream and olives if desired.
Nutrition Facts : Calories 338 calories, Fat 14g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 691mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 4g fiber), Protein 17g protein.
BLACK BEAN AND TAMALE PIE
Make and share this Black Bean and Tamale Pie recipe from Food.com.
Provided by denpan
Categories Savory Pies
Time 55m
Yield 1 pie, 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Brown ground beef and drain.
- In the same pan add drained corn, beans, the salsa and season to taste with the taco seasoning.
- Let simmer on medium for 10 minutes.
- Pour into a deep dish pie pan.
- Spoon muffin mix over the filling covering evenly.
- Bake at temperature (400 degree) specified on muffin mix until the crust is cooked through.
- Garnish with Salsa, shredded cheese, sour cream.
Nutrition Facts : Calories 673, Fat 25.1, SaturatedFat 8.7, Cholesterol 78.1, Sodium 1135.5, Carbohydrate 79.3, Fiber 13.7, Sugar 20, Protein 36.5
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- Place 2 ½ cups of the corn kernels in the bowl of a food processor and pulse until puréed. Combine the puréed corn, masa harina, vegetable broth, baking powder, salt, and canola oil in a large bowl. Mix together with your hands until all of the ingredients are evenly distributed and the mixture has a dough-like consistency.
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