Southwestern Pitas With Black Bean And Corn Pico De Gallo Recipes

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BLACK BEAN PICO DE GALLO



Black Bean Pico De Gallo image

Provided by Food Network Kitchen

Categories     condiment

Time 5m

Yield 6 to 8 servings

Number Of Ingredients 0

Steps:

  • Combine 1 can black beans (drained), 2 diced plum tomatoes, 1/2 chopped small red onion and 1/4 cup chopped cilantro in a bowl. Add the juice of 1 lime, 2 tablespoons olive oil, 1 tablespoon chopped chipotle in adobo sauce and 1 teaspoon honey and stir. Season with salt.

BLACK BEANS WITH PICO DE GALLO



Black Beans with Pico de Gallo image

Here's a quick, easy to make supper! My husband loves to eat beans this way and even offers to wash dishes after eating it!

Provided by SPEARL20

Categories     Side Dish     Beans and Peas

Time 40m

Yield 2

Number Of Ingredients 12

1 large tomato, diced
2 tablespoons chopped red onion
½ cup chopped cilantro
½ teaspoon honey
1 teaspoon lime juice
1 tablespoon balsamic vinegar
Salt and pepper to taste
1 tablespoon bacon grease
1 clove garlic, minced
2 tablespoons minced red onion
1 (15.5 ounce) can black beans, drained and rinsed
2 tablespoons water

Steps:

  • Stir together the tomato, onion, cilantro, and honey. Season with lime juice, vinegar, salt and pepper; set aside.
  • Melt bacon grease in a saucepan over medium heat. Stir in garlic and onion, cook until softened and translucent, about 3 minutes. Pour in the black beans and water, season to taste with salt and pepper, then simmer for 10 minutes or until hot. Serve topped with pico de gallo.

Nutrition Facts : Calories 240.2 calories, Carbohydrate 45.6 g, Fat 0.9 g, Fiber 16.9 g, Protein 14.6 g, SaturatedFat 0.2 g, Sodium 856.3 mg, Sugar 6 g

BLACKENED CORN AND JICAMA PICO DE GALLO



Blackened Corn and Jicama Pico de Gallo image

A zesty cold relish that can be used on a variety of foods, including fish tacos, nachos, salads, and much more. Keep refrigerated until ready to use.

Provided by Gemini26

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 25m

Yield 16

Number Of Ingredients 16

2 cups fresh corn kernels
2 cups peeled, chopped jicama
1 cup diced red onion
1 cup small diced white onion
1 cup small diced red bell pepper
½ cup small diced green bell pepper
¼ cup olive oil
2 tablespoons white vinegar
1 ½ tablespoons salt
2 teaspoons ground cumin
2 teaspoons ground black pepper
1 teaspoon red wine vinegar
1 teaspoon chili powder
2 cups fresh cilantro leaves, finely chopped
1 ½ cups small diced tomatoes
1 lime, zested and juiced

Steps:

  • Heat a large skillet over high heat. Cook corn kernels in the hot skillet, turning frequently, until beginning to blacken slightly, about 5 minutes.
  • Mix corn, jicama, red onion, white onion, red bell pepper, green bell pepper, olive oil, white vinegar, salt, cumin, black pepper, red wine vinegar, and chili powder together in a large bowl. Add cilantro, tomatoes, lime zest, and lime juice to the corn mixture; gently stir to incorporate.

Nutrition Facts : Calories 73.7 calories, Carbohydrate 9.5 g, Fat 3.8 g, Fiber 2.5 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 699.5 mg, Sugar 2.9 g

BLACK BEAN PITA POCKETS



Black Bean Pita Pockets image

"This is my own creation, invented one day at lunch time when I had limited time and ingredients," writes Ruth Lee, of Troy, Ontario. To add a fresh, crisp taste, add chopped cilantro to these pockets. Complete your meal by serving these with Chunky Tomato Guacamole.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 13

3/4 cup canned black beans, rinsed and drained
1/2 cup frozen corn, thawed
2 bacon strips, cooked and crumbled
2 tablespoons chopped sweet red pepper
2 tablespoons mayonnaise
1 tablespoon finely chopped celery
1 teaspoon sugar
1 teaspoon finely chopped onion
1 teaspoon cider vinegar
1 teaspoon olive oil
1 pita bread (6 inches), halved
3/4 cup torn romaine
1 plum tomato, seeded and chopped

Steps:

  • In a small bowl, combine the first 10 ingredients. Just before serving, fill pita bread halves with romaine, bean mixture and tomato.

Nutrition Facts : Calories 319 calories, Fat 11g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 615mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 7g fiber), Protein 12g protein.

SOUTHWESTERN PITAS WITH BLACK BEAN AND CORN PICO DE GALLO



Southwestern Pitas With Black Bean and Corn Pico De Gallo image

This recipe has a light and colorful pico de gallo on top of ground beef in pita pockets. Serve with spanish rice.

Provided by grneyedmustang

Categories     Mexican

Time 45m

Yield 12 serving(s)

Number Of Ingredients 16

8 ounces black beans, rinsed and drained
1/2 cup frozen corn, cooked and drained
3 tablespoons chopped cilantro
2 teaspoons minced garlic
1 teaspoon lime juice
1/4 cup chopped onion
2 small roma tomatoes, chopped
salt and pepper
1 tablespoon chopped jalapeno (optional)
1 lb ground beef
1 (1 1/4 ounce) package taco seasoning
1/4 cup chopped onion
1/4 cup chopped green bell pepper
6 pita breads, cut in half
16 ounces sour cream
1 cup cheddar cheese

Steps:

  • Mix black beans, frozen corn, cilantro, garlic, lime juice, chopped onion, roma tomatoes, jalapeno, salt, and pepper in medium bowl.
  • Let sit for 30 minutes in refrigerator (prepare beef while this is refrigerating).
  • Prepare ground beef according to directions on taco seasoning package, adding bell pepper and onion to mix the last five minutes of cooking; drain.
  • Fill each pita with 2 tbsp ground beef mixture; top with 1 tbsp pico de gallo; 1 tbsp cheddar cheese; and 1 tbsp sour cream.

Nutrition Facts : Calories 317, Fat 17.7, SaturatedFat 9.5, Cholesterol 53.1, Sodium 266.7, Carbohydrate 24.6, Fiber 2.3, Sugar 1.1, Protein 15

SOUTHWEST PASTA WITH BLACK BEANS AND PICO DE GALLO



Southwest Pasta With Black Beans and Pico De Gallo image

Make and share this Southwest Pasta With Black Beans and Pico De Gallo recipe from Food.com.

Provided by Shuby86

Categories     Lunch/Snacks

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 12

2 cups pasta, of your choice
2 teaspoons olive oil
2 teaspoons flour
1/2 teaspoon minced garlic
1/2 teaspoon dried onion flakes
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon coriander
1 chicken bouillon cube
3/4 cup half-and-half
3/4 cup black beans, rinsed
1 cup fresh pico de gallo

Steps:

  • Cook the pasta al dente, save 1/4 cup of the starch water. Put the Olive Oil, Garlic, Onion, Cumin, Oregano, and Coriander in a medium skillet on medium heat. Once it starts to bubble stir in the flour. Add the Half and Half, Buillion Cube, and starch water. Once the sauce starts to thicken add the Pasta, Black Beans and Pico de Gallo. Continue cooking until warmed through, do not over cook. Serve hot or cold as a side dish or a light lunch.

Nutrition Facts : Calories 607, Fat 17.1, SaturatedFat 7.5, Cholesterol 33.8, Sodium 415.5, Carbohydrate 91.7, Fiber 8.8, Sugar 2.3, Protein 21.3

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