Roasted Vegetable Black Bean Salsa Recipes
ROASTED VEGETABLE & BLACK BEAN TACOS
These hearty vegan tacos are quick and easy to make, perfect for busy weeknights. They are so tasty no one will miss the meat or dairy.
Provided by Sylvia Fountaine
Categories Quick & Easy Low-Calorie 20-Minute Dinner Recipes
Time 15m
Number Of Ingredients 12
Steps:
- Combine roasted root vegetables, beans, oil, cumin, chili powder, coriander, salt and pepper in a saucepan. Cover and cook over medium-low heat until heated through, 6 to 8 minutes.
- Divide the mixture among the tortillas. Top with avocado. Serve with lime wedges. Garnish with cilantro and/or salsa, if desired.
Nutrition Facts : Calories 343.3 calories, Carbohydrate 44.4 g, Fat 16.8 g, Fiber 12.1 g, Protein 7.9 g, SaturatedFat 2.4 g, Sodium 352.4 mg, Sugar 5.7 g
THE BEST EVER BLACK BEAN SALSA
This is one of our favorites! My 7 year old absolutely loves it! This is probably my most requested recipe of all time.
Provided by kristiesnell
Categories Black Beans
Time 45m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix all the vegetables, adding the avocado last or add avocado as you serve it to avoid browning.
- Combine lime juice, salt, olive oil, red wine vinegar, and pepper in a small bowl with a whisk.
- Pour the dressing over the vegetable mixture.
- Stir to combine.
- Chill.
- Serve as a salad or with chips.
Nutrition Facts : Calories 372.8, Fat 15.9, SaturatedFat 2.4, Sodium 409.1, Carbohydrate 51.4, Fiber 16.1, Sugar 5.1, Protein 13.2
CLASSIC ROASTED SALSA
Having salsa on hand is a must in summer. This homemade version is so easy, why even bother with store-bought? We love the deep, slightly smoky flavors in this version.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Yield Makes 3 cups
Number Of Ingredients 7
Steps:
- Heat broiler, with rack in top position. Place tomatoes, onion, jalapenos, and garlic in a single layer on a rimmed baking sheet.
- Broil until vegetables are blistered and slightly softened, rotating sheet and flipping vegetables frequently, 6 to 8 minutes (garlic may need to be removed earlier, if it is browning too quickly).
- Discard garlic skins. In a food processor, pulse garlic and vegetables until coarsely pureed. Add lime juice, season with salt and pepper, and pulse to combine.
- Transfer salsa to a bowl and stir in cilantro. Refrigerate up to 3 days, freeze up to 3 months.
Nutrition Facts : Calories 9 g, Fiber 1 g
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- Preheat the oven to 400 degrees. Rinse the vegetables (tomatoes, onion, garlic, bell pepper, poblano, jalapeno) and cut into large chunks. Place vegetables on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Toss the vegetables to coat. Roast the vegetables in the oven for about 45 minutes or until the skins are bubbled up and brown (see photos below).
- Remove the vegetables from the oven. Let them cool enough to handle then remove the skin and seeds from the poblanos and bell peppers. Place all of the roasted vegetables, any juice from the baking sheet and a handful of cilantro into a food processor or blender. Process until you have a fairly smooth, salsa-like consistency.
- Combine the pureed vegetables and the cooked beans in a large pot. Add 1 Tbsp of bouillion (vegetable or chicken) and 3 cups of water. Add the juice from one lime, cumin and salt to taste (I added 1 tsp of salt). Heat the mixture through (about 10-15 minutes).
- Transfer about 2/3 of the soup to the food processor or blender and process again until smooth. Add it back to the pot and stir it into the larger chunks that were left behind. Give the soup a final taste and adjust the seasoning as needed (salt, pepper, hot sauce, cumin, cayenne, whatever you like).
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