Southwest Corn And Black Bean Dip Recipes

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SOUTHWESTERN CORN AND BLACK BEAN SKILLET



Southwestern Corn and Black Bean Skillet image

A simple Southwest corn and black bean skillet that goes well with tacos, enchiladas, fish, and even burgers.

Provided by Soup Loving Nicole

Categories     Side Dish     Vegetables     Corn

Time 30m

Yield 8

Number Of Ingredients 9

4 ears corn, shucked and kernels removed
1 small red bell pepper, diced
1 large jalapeno pepper, seeded and minced
¼ cup chopped red onion
1 tablespoon lime juice
2 teaspoons chili powder
1 pinch salt and freshly ground black pepper to taste
1 (15 ounce) can black beans, rinsed and drained
¼ cup chopped cilantro

Steps:

  • Combine corn, bell pepper, jalapeno, onion, lime juice, chili powder, salt, and pepper in a bowl. Stir until evenly combined.
  • Heat a large skillet over medium-high heat. Add corn mixture and cook until onion has softened, about 6 minutes. Stir in black beans and cook for 2 minutes more. Remove from heat and sprinkle cilantro over the top.

Nutrition Facts : Calories 95.4 calories, Carbohydrate 19.1 g, Fat 0.8 g, Fiber 5.5 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 238.1 mg, Sugar 2.2 g

SOUTHWEST BLACK BEAN DIP



Southwest Black Bean Dip image

This flavorful black bean dip is packed with Muir Glen™ fire roasted tomatoes and a touch of smoky chipotle heat--great to serve with Food Should Taste Good™ multigrain tortilla chips.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 20m

Yield 12

Number Of Ingredients 10

1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, well drained
1 can (15 oz) black beans, drained, rinsed
2 tablespoons finely chopped chipotle chiles in adobo sauce (from 7-oz can)
1/3 cup diced red onion
1/4 cup crumbled cotija cheese
3 tablespoons chopped fresh cilantro leaves
4 teaspoons lime juice
1/2 teaspoon sea salt
2 tablespoons roasted and salted pepitas (pumpkin seeds)
Food Should Taste Good™ multigrain tortilla chips, as desired

Steps:

  • In medium bowl, stir together tomatoes, black beans, chipotle chiles, red onion, half of the cheese, the cilantro, lime juice and sea salt. Transfer to serving bowl; garnish with remaining cheese and pepitas.
  • Serve with chips.

Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 1 g, TransFat 0 g

SOUTHWESTERN BEAN DIP



Southwestern Bean Dip image

Just by using different types of beans, you can make this dip as spicy as you like it. My family could eat this as a complete meal. -Jeanne Shear, Sabetha, Kansas

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield about 9 cups.

Number Of Ingredients 8

2 pounds ground beef
1 tablespoon dried minced onion
1 can (8 ounces) tomato sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) chili beans, undrained
4 cups shredded cheddar cheese
Sliced jalapeno pepper
Tortilla chips

Steps:

  • Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a bowl; add the onion. Mash with a fork until crumbly; set aside. , In a blender, process tomato sauce and beans until chunky. Add to beef mixture and mix well. Spoon half into a greased 13x9-in. baking dish; top with half of the cheese. Repeat layers. , Bake, uncovered until cheese is melted, about 30 minutes. Top with sliced jalapeno. Serve warm with chips.

Nutrition Facts : Calories 53 calories, Fat 3g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 88mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.

SOUTHWEST CORN AND BLACK BEAN DIP



Southwest Corn and Black Bean Dip image

Posted for ZWT III from my all time favorite cookbook 1,000 Vegetarian Recipes. I love this dish, it's so easy to make, it gets better if you keep it in your fridge for a couple days, and it is so flavorful.

Provided by I Cook Therefore I

Categories     Black Beans

Time 20m

Yield 3 cups, 12-20 serving(s)

Number Of Ingredients 11

1 1/2 cups tomatoes, chopped
1/2 cup black beans
1/2 cup corn kernel
1/2 cup red onion, chopped
1/4 cup canned green chili, chopped and drained
1/4 cup mild enchilada sauce
1/4 cup cilantro, chopped
1 garlic clove, minced
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
salt

Steps:

  • Combine everything in a bowl and refrigerate at least one hour before serving.
  • Enjoy!

SOUTHWESTERN BAKE



Southwestern Bake image

A delicious southwestern recipe that includes black beans. I use mild salsa, but if you like it spicy, use hot salsa. This is one of my favorite recipes.

Provided by LINDAMOMMY

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 9

Number Of Ingredients 12

1 pound lean ground beef
2 cloves garlic, minced
1 onion, chopped
2 teaspoons chili powder
2 (15 ounce) cans black beans, rinsed and drained
2 (8.75 ounce) cans whole kernel corn, drained
1 (16 ounce) container sour cream
2 cups fresh salsa
5 cups crushed plain tortilla chips
3 cups shredded Cheddar cheese
1 large fresh tomato, finely chopped
3 green onions, chopped

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium skillet over medium heat, brown the ground beef with the garlic and onion; drain.
  • In a large mixing bowl, combine the meat mixture, chili powder, black beans, corn, sour cream and salsa. Stir until well blended.
  • Into a 9x13 inch baking dish, spoon enough of the beef mixture to cover the bottom. Arrange half of the crushed tortilla chips on top of the meat mixture and layer with 1 cup of Cheddar cheese. Spoon another layer of the meat mixture on top of the cheese layer, cover with remaining chips and layer with 1 cup of cheese. Spread final layer of meat mixture on top and sprinkle the remaining 1 cup of cheese on top. Top with diced tomato and green onions.
  • Bake in the preheated oven for 40 minutes. Let cool for 10 minutes before serving.

Nutrition Facts : Calories 570.3 calories, Carbohydrate 29 g, Cholesterol 108.3 mg, Fat 40.4 g, Fiber 3.4 g, Protein 26 g, SaturatedFat 21 g, Sodium 972.7 mg, Sugar 5.1 g

SOUTHWESTERN BLACK BEAN DIP



Southwestern Black Bean Dip image

A really good black bean dip for tortilla chips. Top with shredded Cheddar Chesse if you like. The recipe comes from Sunset magazine.

Provided by Barb G.

Categories     Lunch/Snacks

Time 55m

Yield 3 cups

Number Of Ingredients 5

2 (15 ounce) cans black beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes with mild green chilies
1/2 cup chopped red onion
1 (12 ounce) bottle beer
1/2 cup chopped fresh cilantro

Steps:

  • In a 3-to 4 quart pan over medium-high heat, bring beans,tomatoes, 1/4 cup onion and beer to a boil.
  • Lower heat and cook, stirring occasionally, until most of the liquid is absorted and remaining liquid is thick, 35 to 45 minutes.
  • If smoth consistency is desired whirl in a blender or food procceser until smooth.
  • Stir remaining 1/4 cup onoin and cilantro, Serve.

Nutrition Facts : Calories 353.7, Fat 1.2, SaturatedFat 0.3, Sodium 558.3, Carbohydrate 60.5, Fiber 18.3, Sugar 1.2, Protein 19.9

SOUTHWEST CORN DIP RECIPE



Southwest Corn Dip Recipe image

Provided by katieelkins

Number Of Ingredients 9

4 cans Corn (15 Oz.), Drained
1 can Chopped Chilies (4 Oz), Drained
1 can Chopped Jalapenos (4 Oz), Drained
1 can Black Beans (15 Oz. Can), Drained And Rinsed
1 whole Red Bell Pepper, chopped
1 bunch Scallions, Chopped
1 cup Sour Cream
1 bag Finely Grated Mexican Cheese (8 Oz)
1/2 bunches Fresh Cilantro, Coarsely Chopped (or To Taste)

Steps:

  • Drain corn, chilies and jalapenos. Put in a large bowl with the beans and tilt the bowl on its side while you chop the other veggies. Add the rest of the veggies and drain - there will be liquid accumulated in the bowl. Stir in the sour cream and grated cheese. Add the cilantro last. Refrigerate before serving if you have time and the self-control to keep from eating it. You must eat this dip with Fritos Scoops or lime Tostitos. It's like the law or something.

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