Spicy Black Bean Taco Bake Recipes

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SPICY BLACK BEAN TACOS



Spicy black bean tacos image

These vegetarian bean tacos, lightly spiced with cumin and smoked paprika, are topped with fresh guacamole and a pomegranate salsa.

Provided by Jennifer Joyce

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 19

1 tbsp vegetable oil
3 garlic cloves, chopped
3 x 400g cans black beans, drained and rinsed
3 tbsp cider vinegar
1 ½ tbsp honey
1 ½ tbsp smoked paprika
1 ½ tbsp ground cumin
1 small garlic clove
2 tbsp roughly chopped coriander
1 green chilli, sliced
2 avocados, halved and stoned
juice 1 lime
110g pack pomegranate seeds
1 green chilli, finely diced
1small white onion, finely diced
small handful fresh coriander, chopped
8-12 corn or flour tortillas
chipotle or other hot sauce
soured cream or coconut yogurt

Steps:

  • In a large frying pan, heat the oil and add the garlic. Fry until golden, then add the beans. Pour in the cider vinegar, honey and spices along with 1 tsp or more of salt, to taste. Cook until warmed through, crushing gently with the back of your wooden spoon, then set aside.
  • The best way to make the guacamole is with a large stone pestle and mortar, but you can use a medium bowl and a flat-ended rolling pin instead. Crush the garlic, coriander and chilli into a rough paste. Scoop in the avocado with a little salt and crush roughly - you want it chunky, not smooth. Squeeze in the lime juice and set aside.
  • Mix the salsa ingredients in a small bowl. Heat a griddle pan or steamer and quickly griddle the tortillas or steam a stack of them to warm up. Reheat the bean mixture.
  • To serve, put 1-2 heaped tbsp of beans on a tortilla. Top with a big spoonful of guacamole and some salsa, hot sauce and a dollop of soured cream or yogurt.

Nutrition Facts : Calories 640 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 12 grams sugar, Fiber 18 grams fiber, Protein 21 grams protein, Sodium 2.7 milligram of sodium

SPICY BEAN TACOS



Spicy Bean Tacos image

Provided by Damaris Phillips

Categories     main-dish

Time 9h35m

Yield 6 servings (12 tacos)

Number Of Ingredients 22

2 cups dried pinto beans
2 tablespoons vegetable oil
3 cloves garlic, minced
1 small onion, finely diced
1 red bell pepper, finely diced
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 dried guajillo chile
1/4 teaspoon cayenne pepper, optional
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
2 tablespoons butter
1 cup grated sharp Cheddar
1 cup fire-roasted tomatoes
1 1/2 cups shredded green cabbage
1/4 cup chopped fresh cilantro
Juice of 1 lime (about 1 1/2 tablespoons)
Kosher salt and freshly ground black pepper
12 crunchy taco shells or warm corn tortillas, store-bought or homemade, recipe follows
2 avocados, sliced
1/2 cup Mexican sour cream (crema)
12 ounces fresh masa

Steps:

  • For the spicy pinto beans: Soak the pinto beans in water to cover overnight. Drain and set aside.
  • Heat the oil in a large enameled Dutch oven over medium heat. Add the garlic, onion and pepper and cook, stirring, until slightly softened, about 3 minutes. Add the beans, cumin, paprika, guajillo chile, cayenne if using and enough water to just cover the beans and bring to a boil over medium heat. Reduce the heat to a simmer and cover with the lid slightly ajar. Cook until just tender, about 1 hour, checking the water level every so often and adding more water if the mixture dries out. Stir in 1 teaspoon each salt and pepper.
  • Add the flour and butter to a small cast-iron skillet and stir to create a paste. Cook over medium-low heat until the paste forms a golden roux, about 3 minutes.
  • Remove the guajillo chile from the beans, stir in the roux and bring back to a simmer. Add the cheese and tomatoes, then continue to cook until the mixture thickens slightly, 5 to 10 minutes more. Taste and adjust the seasoning with salt and pepper.
  • For the cabbage: In a small bowl, combine the cabbage, cilantro and lime juice. Season with salt and pepper and toss to combine.
  • For the tacos: To each taco shell or tortilla, add 3 to 4 tablespoons of the spicy bean filling and some avocado slices and cabbage. Drizzle with 1 to 2 teaspoons Mexican sour cream. Serve immediately.
  • Roll the masa into twelve 1-ounce balls; cover them with damp paper towels.
  • Heat a heavy skillet over medium heat. Line a tortilla press with a piece of plastic wrap or a self-sealing bag that has been cut so that only the bottom is still attached. Put one of the dough balls slightly off center in the press and close to flatten. Carefully peel the tortilla from the plastic.
  • Cook in 30-second increments, turning a few times, until warmed through and lightly toasted. Keep warm wrapped in clean kitchen towels and repeat with the remaining masa, stacking and rewrapping the tortillas so that they steam and stay pliable.

SPICY BLACK BEAN TACO BAKE



Spicy Black Bean Taco Bake image

Ground beef, black beans, corn, and a spicy jalapeno, Cheddar Bisquick® topping make a great casserole.

Provided by Mathilda Dayan Haniffy

Categories     Main Dish Recipes     Casserole Recipes

Time 55m

Yield 8

Number Of Ingredients 12

1 tablespoon olive oil
1 small onion, chopped
1 pound ground beef
1 (12 ounce) can corn, drained
1 (14 ounce) can black beans
1 cup biscuit baking mix (such as Bisquick®)
½ cup milk
½ cup shredded sharp Cheddar cheese
1 egg
2 tablespoons diced jalapeno peppers
½ cup salsa
½ cup sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a large skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add beef; cook and stir until no longer pink, 5 to 7 minutes.
  • Pour onion and beef mixture into an ungreased 8-inch baking dish. Layer corn and black beans on top.
  • Stir biscuit baking mix, milk, Cheddar cheese, egg, and jalapeno peppers together in a bowl until well-blended. Pour evenly over black beans in the baking dish.
  • Bake in the preheated oven until golden brown, 30 to 35 minutes.
  • Serve topped with salsa and sour cream.

Nutrition Facts : Calories 348.9 calories, Carbohydrate 28.9 g, Cholesterol 75.3 mg, Fat 18.2 g, Fiber 5 g, Protein 19 g, SaturatedFat 7.7 g, Sodium 748.5 mg, Sugar 3.3 g

SPICY BLACK BEANS



Spicy Black Beans image

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 12

1 tablespoon canola oil
1 small yellow onion, diced
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon chipotle chile powder
1/4 teaspoon cayenne pepper
One 4-ounce can diced green chiles
Two 15-ounce cans black beans, rinsed and drained
1 cup vegetable broth
2 tablespoons chopped fresh cilantro
1/4 cup Cotija cheese

Steps:

  • Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, cumin, salt, chile powder and cayenne and cook until fragrant, about 30 seconds. Add the chiles, beans and broth and bring to a simmer. Cook, stirring occasionally, until the beans have softened and the sauce has thickened, 5 to 7 minutes. Transfer to a serving bowl and sprinkle with cilantro leaves and Cotija.

SPICY BLACK BEAN CAKES



Spicy Black Bean Cakes image

These baked black bean cakes are easy to make and less fat than fried cakes.

Provided by CHRISTINA5362

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 35m

Yield 8

Number Of Ingredients 14

½ cup reduced fat sour cream
2 teaspoons fresh lime juice
1 small fresh jalapeno pepper, minced
salt to taste
2 tablespoons olive oil, divided
4 green onions, thinly sliced
6 cloves garlic, pressed
2 fresh jalapeno peppers, finely diced
1 tablespoon ground cumin
2 (14.5 ounce) cans black beans, drained and rinsed
salt and black pepper to taste
2 cups grated raw sweet potato
1 egg, lightly beaten
½ cup plain dried bread crumbs

Steps:

  • To prepare lime sour cream, mix the sour cream, lime juice, 1 small minced jalapeno, and salt together in a small bowl. Cover, and refrigerate.
  • Heat 1 tablespoon olive oil in a small skillet over medium heat. Cook green onions until softened, about 1 minute. Stir in garlic, 2 diced jalapenos, and cumin; cook until fragrant, about 30 seconds.
  • Transfer contents of skillet to a large bowl. Stir in black beans, and mash with a fork. Season with salt and pepper to taste. Mix in sweet potatoes, egg, and bread crumbs. Divide into 8 balls, and flatten into patties.
  • In the oven, set cooking rack about 4 inches from heat source. Set oven to broil. Lightly grease baking sheet with 1 tablespoon oil.
  • Place bean patties on baking sheet, and broil 8 to 10 minutes. Turn cakes over, and broil until crispy, about 3 minutes more. Serve with lime sour cream.

Nutrition Facts : Calories 218.6 calories, Carbohydrate 31.3 g, Cholesterol 29.1 mg, Fat 6.7 g, Fiber 8.9 g, Protein 9.4 g, SaturatedFat 2 g, Sodium 519.7 mg, Sugar 2.3 g

CHEESY, SPICY BLACK BEAN BAKE



Cheesy, Spicy Black Bean Bake image

Whether or not you've fallen for this cheesy white-bean tomato bake, we'd like you to meet its bolder counterpart, smoky and spiced, with lots of melty cheese. Black beans shine in a deep-red mixture of fried garlic, caramelized tomato paste, smoked paprika and cumin. The whole skillet gets coated in a generous sprinkling of sharp Cheddar or Manchego cheese, then baked until melted. The final result is what you hope for from a really good chili or stew, but in a lot less time. For a spicier rendition, add a pinch of cayenne with the paprika, or douse the final skillet with hot sauce. Serve with tortillas, tortilla chips, rice, a baked potato or fried eggs.

Provided by Ali Slagle

Categories     dinner, easy, weekday, beans, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
5 garlic cloves, peeled and sliced
1/4 cup tomato paste
1 1/2 teaspoons smoked paprika
1/4 teaspoon red-pepper flakes
1 teaspoon ground cumin
2 (14-ounce) cans black beans, drained and rinsed
1/2 cup boiling water
Kosher salt and black pepper
1 1/2 cups grated Cheddar or Manchego cheese (from about a 6-ounce block)

Steps:

  • Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
  • Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you'd like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.

SPICY BLACK BEAN AND CORN TACOS



Spicy Black Bean and Corn Tacos image

Ripe summer corn is so delicious, so fresh, and so full of flavor, you can enjoy it raw. Filled with black beans, avocado, and raw corn marinated in bright lime juice along with jalapeño, cilantro, and toasted nuts and seeds, these hearty tacos make an easy to cook, easy to eat weeknight dinner.

Provided by Katherine Sacks

Categories     No Meat, No Problem     Vegetarian     Taco     Bean     Corn     Hazelnut     Cilantro     Avocado     Dinner     Summer

Yield 4 servings

Number Of Ingredients 15

1/4 cup hazelnuts, coarsely chopped
1/4 cup raw pumpkin seeds
2 ears of corn, shucked
1 medium jalapeño, seeded, finely chopped
1 teaspoon crushed red pepper flakes
1/4 cup chopped cilantro, plus more for serving
5 tablespoons olive oil, divided
5 tablespoons fresh lime juice, divided, plus lime wedges for serving
1 1/4 teaspoons kosher salt, divided
1 red onion, coarsely chopped
2 (15-ounce) cans black beans, rinsed, drained
1 tablespoon ground cumin
12 small corn tortillas
1/2 cup sour cream
1 large avocado, thinly sliced

Steps:

  • Toast hazelnuts and pumpkin seeds in a medium skillet over medium heat, tossing occasionally, until golden brown, 8-10 minutes.
  • Meanwhile, slice corn off cobs into a large bowl (you should have about 2 cups kernels). Add toasted nuts and seeds, jalapeño, red pepper, 1/4 cup chopped cilantro, 1/4 cup oil, 3 Tbsp. lime juice, and 1/2 tsp. salt; toss to combine.
  • Heat remaining 1 Tbsp. oil in a medium skillet over medium. Add onion and cook, stirring, until onion starts to release moisture and turns translucent, 4-5 minutes. Add beans, cumin, 1/3 cup water, and remaining 3/4 tsp. salt. Cover and cook until liquid is reduced and beans soften, about 5 minutes. Uncover, add 1/3 cup water, and use the back of a fork to mash up about half of beans.
  • Working one at a time, warm tortillas with tongs directly over a gas burner over medium heat, turning often, until lightly charred and puffed in spots, about 45 seconds per side. (Alternatively, wrap tortillas in foil and heat in a 350°F oven until warmed through, or wrap in damp paper towels and microwave in 20-second bursts until warm.) Transfer to a plate and cover with a kitchen towel to keep warm.
  • Whisk sour cream and remaining 2 Tbsp. lime juice in a small bowl. Fill tortillas with bean mixture, then top with corn salsa, avocado, and cilantro leaves. Drizzle with sour cream mixture and serve with lime wedges alongside.
  • Do Ahead
  • Corn salsa and beans can be made 3 days ahead; store separately, cover, and chill. Bring corn salsa to room temperature. Reheat beans in skillet before serving.

SPICY BLACK BEAN TACO BAKE



Spicy Black Bean Taco Bake image

Ground beef, black beans, corn, and a spicy jalapeno, Cheddar Bisquick® topping make a great casserole.

Provided by Mathilda Dayan Haniffy

Categories     Casseroles

Time 55m

Yield 8

Number Of Ingredients 12

1 tablespoon olive oil
1 small onion, chopped
1 pound ground beef
1 (12 ounce) can corn, drained
1 (14 ounce) can black beans
1 cup biscuit baking mix (such as Bisquick®)
½ cup milk
½ cup shredded sharp Cheddar cheese
1 egg
2 tablespoons diced jalapeno peppers
½ cup salsa
½ cup sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a large skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add beef; cook and stir until no longer pink, 5 to 7 minutes.
  • Pour onion and beef mixture into an ungreased 8-inch baking dish. Layer corn and black beans on top.
  • Stir biscuit baking mix, milk, Cheddar cheese, egg, and jalapeno peppers together in a bowl until well-blended. Pour evenly over black beans in the baking dish.
  • Bake in the preheated oven until golden brown, 30 to 35 minutes.
  • Serve topped with salsa and sour cream.

Nutrition Facts : Calories 348.9 calories, Carbohydrate 28.9 g, Cholesterol 75.3 mg, Fat 18.2 g, Fiber 5 g, Protein 19 g, SaturatedFat 7.7 g, Sodium 748.5 mg, Sugar 3.3 g

BLACK BEAN TACOS WITH AVOCADO AND SPICY ONIONS



Black Bean Tacos With Avocado and Spicy Onions image

Spicy pickled onions add brightness and tang to these hearty black bean tacos. The filling is a bit like chili but without the tomato, and perfect to wrap up in a tortilla. You can make the black beans up to 5 days ahead; they even freeze well. Then just warm them up, along with the tortillas, right before serving. The spicy onions will last for weeks in the fridge. Use them on everything: soups, salads, even grilled cheese sandwiches.

Provided by Melissa Clark

Categories     dinner, weekday, tacos, vegetables, main course

Time 45m

Yield 4 servings

Number Of Ingredients 19

1 lime
1 small red onion or large shallot, thinly sliced
1 jalapeño, seeded and thinly sliced
Large pinch of fine sea salt
Small pinch of granulated sugar
2 tablespoons olive oil, plus more as needed
1 large onion, chopped
1/2 cup diced red or green bell pepper
2 garlic cloves, minced
1 jalapeño, seeded and minced
1 tablespoon tomato paste
1/2 tablespoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
2 (15-ounce) cans black beans, drained and rinsed
Fine sea salt
Corn tortillas, warmed
1 avocado, peeled, pitted and sliced
Fresh cilantro, salsa and sour cream, for garnish (optional)

Steps:

  • Make the spicy onions: Squeeze the lime into a bowl and add the onion or shallot, jalapeño, salt and sugar to the juice. Set aside while you make the black beans.
  • Prepare the beans: Heat a large skillet, then add 2 tablespoons oil. When oil is hot, add the onion and bell pepper and sauté until soft and golden, about 10 minutes. If the pan looks dry, drizzle in a little more oil.
  • Add the garlic and jalapeño and sauté until fragrant, 1 minute. Stir in tomato paste, chili powder, oregano and cumin, and sauté until fragrant. Add the beans and a few large pinches of salt and let simmer until the flavors meld, about 15 minutes.
  • Taste and add more salt, chili powder and oregano to taste. Serve beans with tortillas and avocado and top with the pickled onions and jalapeño and some of their liquid, adding any of the garnishes you like.

TINK'S SPICY BEEF & BLACK BEAN TACOS



Tink's Spicy Beef & Black Bean Tacos image

Getting ready for two weeks of family staying with us I wanted to clean out the fridge to make room for the new ingredients I would be buying. We'd only just had tacos but still had taco stuff to use up so I added the last chipotle pepper & a can of black beans to make tonight's tacos seem different & instead of "Clean out the fridge night, Huh?" I got, "Wow! These are awesome!" I don't want to forget what I did because this flavor blows any taco seasoning or drive through flavors right out of the water. Feel free to substitute ground turkey for the beef and top the tacos with any additional toppings you like or have on hand.

Provided by Tinkerbell

Categories     Black Beans

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 16

1/2 head lettuce, shredded
2 carrots, shredded
1/4 head purple cabbage, shredded
4 green onions, sliced into 1/4 sections on the diagonal
1 lb ground beef
1 teaspoon garlic, minced
1/2 cup white onion, diced
1 chipotle chile in adobo, diced
1 (15 ounce) can tomato sauce
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt (or to taste)
1 (15 1/2 ounce) can black beans, rinsed & drained
6 -8 flour tortillas (I like tomato & basil flavored)
sour cream (optional)
cheese, shredded (I used Mexican 4-cheese blend)

Steps:

  • In large bowl, toss together lettuce, carrots, cabbage & green onions. Set aside.
  • Brown beef in skillet until almost no pink remains, drain (if needed).
  • Add garlic, onion & chipotle chili. Cook & stir until no pink remains in beef.
  • Add tomato sauce, chili powder, cumin, salt & black beans. Stir to combine & simmer until heated through.
  • Warm the tortillas between paper towels or in tortilla warmer in the microwave for about 30 seconds.
  • Top tortillas with sour cream, salad mixture, cheese, beef & bean mixture; fold & enjoy!

SPICY NACHO BAKE



Spicy Nacho Bake image

I made this hearty, layered southwestern casserole for a dinner meeting once, and now I'm asked to bring it every time we have a potluck. Everybody loves the beefy bean filling and crunchy, cheesy topping. -Anita Wilson, Mansfield, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 2 casseroles (15 servings each).

Number Of Ingredients 11

2 pounds ground beef
2 large onions, chopped
2 large green peppers, chopped
2 cans (28 ounces each) diced tomatoes, undrained
2 cans (16 ounces each) hot chili beans, undrained
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (11 ounces each) whole kernel corn, drained
2 cans (8 ounces each) tomato sauce
2 envelopes taco seasoning
2 packages (13 ounces each) spicy nacho-flavored tortilla chips
4 cups shredded cheddar cheese

Steps:

  • In a Dutch oven, cook the beef, onions and green peppers over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, beans, corn, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes (mixture will be thin). , In each of 2 greased 13x9-in. baking dishes, layer 5 cups of chips and 4-2/3 cups of meat mixture. Repeat layers. Top each with 4 cups of chips and 2 cups of cheese. , Bake, uncovered, at 350° until golden brown, for 20-25 minutes.

Nutrition Facts : Calories 314 calories, Fat 13g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 845mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 5g fiber), Protein 14g protein.

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From eatathomecooks.com


EASY BLACK BEAN TACO BAKE | THE IN FINE BALANCE FOOD BLOG
2019-10-27 Combine black beans, garlic, jalepeno, red onion, cilantro, honey salt and 1 tablespoon of Taco seasoning in a large bowl. Mash some beans with a fork. Spread on the bottow of 9x12 casserole dish. In a small bowl mix together cream cheese, yogurt, 2 tablespoons of Taco seasoning. Dollop on top of black beans in the casserole dish.
From infinebalance.com


ROASTED CAULIFLOWER TACOS WITH SPICY BLACK BEANS | CROWDED ...
2019-04-30 Preheat oven to 400 F. Break up cauliflower into small, evenly-sized florets. Add spices & flour to a large bowl, then add cauliflower and oil and toss well until well-coated. Spread evenly on baking sheet and roast for 35-40 minutes, …
From crowdedkitchen.com


SPICY PLANTAIN BLACK BEAN TACOS | MINIMALIST BAKER RECIPES
2015-07-02 Add black beans to a small saucepan over medium heat and add spices. Once it reaches a low boil, turn heat to low to keep warm, stirring occasionally. Peel and chop plantains and heat a large metal or cast iron skillet over medium heat. Add plantains to a mixing bowl and toss with spices.
From minimalistbaker.com


SPICY NACHO BAKE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


SPICY BLACK BEAN TACOS (VEGAN) - CADRY'S KITCHEN
2020-03-05 Add black beans, cumin, ancho chili powder, oregano, coriander, paprika, lime juice, and water to the pan. Use a spatula to fully combine the beans and spices. Once the black bean mixture has warmed and any excess liquid has cooked off, add salt to taste. Put the corn taco shells in the oven and warm them for 5 minutes.
From cadryskitchen.com


TACO CASSEROLE RECIPE (GLUTEN FREE, EASY) - APPLES FOR CJ
2019-01-29 Instructions. Preheat oven to 350 degrees. Meanwhile heat olive oil in pan over medium heat. Add onion and garlic and saute 2-3 minutes until fragrant. Add black beans, corn, jalapeno, tomato, spices, brown rice, and yogurt and combine well. Cook another 6 …
From stephaniesain.com


BLACK BEAN TACO BAKE VEGETARIAN DINNER RECIPE | GRATEFUL ...
2019-02-21 Reduce heat to low and cook 5 minutes. Coat the bottom of an 8-inch by 11-inch glass or ceramic baking dish with sauce from the vegetable mixture. Spread a third of the corn tortilla pieces (8 tortilla halves per layer) on top of the sauce. Cover with a third of the vegetable mixture and shredded cheese.
From gratefulgrazer.com


SPICY BLACK BEAN TACOS - KELLOGG’S AWAY FROM HOME
Directions 1. Cut MorningStar Farms ® Spicy Black Bean Veggie Burgers into large pieces. Place half burger's worth in each taco shell. Place on ungreased baking sheet. 2. Bake at 350°F about 7 minutes or until burger is hot and taco shell is toasted. Top each taco with cheese, lettuce, tomato, salsa and sour cream (if desired). Serve hot.
From kelloggsawayfromhome.com


SPICY BLACK BEAN TACO WRAPS WITH ... - THE RECIPE COOKBOOK
Spicy Black Bean Taco Wraps with Fresh Guacamole. These vegetarian spicy black bean taco wraps are perfect for Meatless Mondays or anytime you want to get a plant-based meal on the table in around 20 minutes. Prep time: 15 minutes Cook time: 5 minutes Serves: 4. Ingredients: 2 Tbs extra virgin olive oil
From therecipecookbook.com


SOFT PORK TACOS WITH SPICY BLACK BEANS RECIPE - NICHOLE ...
Step 3. Preheat the oven to 300°. In a small enameled cast-iron casserole, combine the broth with the garlic, onion, habanero and serrano chiles, …
From foodandwine.com


SPICY CHICKEN AND BLACK BEAN TACOS - HOT ROD'S RECIPES
2021-02-06 In a mixing bowl, combine the black beans, diced tomatoes and the remaining 1 tablespoon of oil. Add diced chicken and stir to combine. Warm the taco shells according to directions on the package. Fill the taco shells with the chicken and bean mixture. Add toppings (optional) and serve. Spicy Chicken and Black Bean Tacos
From hotrodsrecipes.com


CHICKEN BLACK BEAN TACO BAKE - PICKY PALATE - TACO BAKE ...
2019-05-29 Keywords: best chicken bake recipe, chicken taco bake, chicken taco casserole, easy taco casserole, taco bake recipe, taco casserole, taco casserole recipe black beans cheddar cheese chicken cumin mexican onions quick fix meal weeknight dinner
From picky-palate.com


SPICY BLACK BEAN TACO BAKE | RECIPESTY
Heat olive oil in a large skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add beef; cook and stir until no longer pink, 5 to 7 minutes.
From recipesty.com


CHEESY SPICY BLACK BEAN SKILLET - EMILY BITES
2022-02-07 Add the onions and cook for 2-3 minutes, stirring occasionally, until softened. Add the minced garlic and stir. Continue cooking for another minute. Add the tomato paste, smoked paprika, cumin, and red pepper flakes and stir together for 30 seconds. Add the beans, salt, pepper, and enchilada sauce and stir to combine.
From emilybites.com


RECIPE: SPICY BLACK BEAN & CARAMELIZED ONION TACOS WITH ...
Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and thinly slice the onion.Drain and rinse the beans.Halve the zucchini crosswise; cut into 1/4-inch-thick sticks. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise.Place in a bowl; drizzle with olive oil and season with salt and pepper.
From blueapron.com


BLACK BEAN TACO BAKE - CREATE THE MOST AMAZING DISHES
Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.com


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