FIESTA CHICKEN AND BLACK BEANS
Turn boneless, skinless chicken breasts into a vibrant, healthful one-pot meal with plump GOYA® Low Sodium Black Beans, sweet red onion, crunchy red bell pepper, and creamy avocado. Add your favorite salad or cornbread for a sensational black bean chicken dinner in just 30 minutes.
Provided by Goya
Categories Trusted Brands: Recipes and Tips Goya®
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1 tbsp. oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, flipping once, until golden brown on both sides and cooked through, 5- 7 minutes. Transfer chicken to plate; tent with foil to keep warm.
- Heat remaining oil in skillet. Add onions and peppers. Cook, stirring, until tender, about 5 minutes. Stir in black beans and corn. Continue cooking until warmed through, about 2 minutes. Remove pan from heat. Stir in avocado, lemon juice and cilantro until combined.
- Divide chicken among serving plates; top with black bean mixture. Serve warm.
HARISSA-ROASTED GREEN BEANS
For a quick, lively side, green beans are tossed with harissa, a fiery North African chile paste, which adds a smoky, earthy element to this oven roasted dish.
Provided by Shira Bocar
Categories Food & Cooking Healthy Recipes Vegan Recipes
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F. On a baking sheet, toss green beans with oil and harissa until coated; season with salt and pepper. Roast, shaking pan once halfway through, until beans are browned in spots, 20 minutes. Sprinkle with 1 tablespoon toasted sesame seeds before serving.
SIESTA ROAST N' BEANS
This is so easy to fix, and has a different taste from the traditional ham & beans. I got this from a SW cook book and wasn't sure about fixing it, but hubby wanted me to try it. We've had it several times, cooked both in the oven and crockpot. The crockpot suites me best. One of those throw it in and forget about it meals! I serve it with mexican cornbread and because there are only 2 of us, serve it the next day and add fried potatoes. My hubby is originally from Tucson and this is one of his favorite meals. Also, I have good luck with freezing leftovers. If you like beans and roast, you must try this! I haven't made it with navy beans, but believe it would still be good. You can use hot peppers to spice it up, or leave them out, or use mild like I do.
Provided by peppermintkitty
Categories One Dish Meal
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place roast in crockpot and pour beans on top of roast.
- pour tomatoes, sauce and chilies on top of beans.
- place diced onions on top.
- Add enough water to cover all and salt& pepper.
- put on the lid and cook in crockpot at least 7-8hrs, until roast is tender and beans done.
- I never stir it during the cooking time.
- Note: this may be cooked in the oven at 250 degrees for 12 hrs.
- Perfect to cook overnite!
- Also, I soak the beans overnite or several hours before cooking in cold water.
Nutrition Facts : Calories 1051.6, Fat 67.5, SaturatedFat 27.1, Cholesterol 234.7, Sodium 646, Carbohydrate 37.1, Fiber 10.4, Sugar 8.2, Protein 72.5
CHALUPA
Number Of Ingredients 15
Steps:
- In a large pot, put pork roast, pinto beans, garlic, chili powder, cumin, oregano, chopped chiles, and salt. Cover with water; cook for 6 hours or until beans are tender. Remove roast and all fat and bone. Shred meat. Put meat back in bean mixture; cook for 1 hour longer without lid to thicken. Serve over Fritos with grated cheese, shredded lettuce, onions, diced tomatoes, diced avocados, and salsa to taste. Leftover chalupa can be used for burritos, dip, or cheese crisp.
Nutrition Facts : Nutritional Facts Serves
ROASTED BEETS 'N' SWEETS
This is a great autumn or winter side dish, especially for those who like things sweet and salty. The colors are beautiful and make a nice autumn presentation.
Provided by DRUMNWRITE
Categories Side Dish Vegetables Sweet Potatoes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet.
- Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture.
- Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.
Nutrition Facts : Calories 195 calories, Carbohydrate 33.6 g, Fat 5.9 g, Fiber 6.3 g, Protein 3.5 g, SaturatedFat 0.8 g, Sodium 447.8 mg, Sugar 11.5 g
NACHOS N' BEANS
A much tastier way to have nachos, but at the risk of burning your tongue. Very tasty, I've been making it for years.
Provided by Erlkonig
Categories Lunch/Snacks
Time 9m
Yield 1-3 serving(s)
Number Of Ingredients 3
Steps:
- Take a 1.5qt pyrex bowl and fill the bottom with a layer of corn chips.
- Take about half the cheddar cheese slice it into slices about 2mm thick, and place the slices onto the chips.
- Take the can of beans, and pour the sauce and beans into the bowl.
- Finally make another layer of nachos using more chips and the rest of the cheese on top of the beans. The layer should cover all the beans.
- Place the bowl into the microwave (no cover is needed, since the upper layer of nachos keeps the microwave from becoming dirty), and microwave on High for 5-8 minutes depending on the microwave power. The top layer cooks faster than the bottom layer, so you'll need to experiment to figure out how long it takes the cheese to melt on the bottom.
Nutrition Facts : Calories 1035.1, Fat 51.7, SaturatedFat 32.3, Cholesterol 158.6, Sodium 2466.4, Carbohydrate 97.8, Fiber 18.6, Sugar 41.8, Protein 59.1
SIESTA ROAST N' BEANS
Number Of Ingredients 8
Steps:
- Place roast in a large pan. Place pinto beans, green chiles, tomatoes, onion, and tomato sauce on top of roast. Cover entire contents with water. Place in 250° oven covered with lid. Cook at least 12 hours. (May cook longer). Season with salt and pepper. Serve with salad, cornbread, and a dessert for a complete meal.
Nutrition Facts : Nutritional Facts Serves
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