SPICY BLACK BEAN AND CORN BURGERS
This is a recipe I received from a friend that I have revised to suit our tastes. A spicy and delicious change from regular hamburgers!
Provided by Grumpy's Honeybunch
Categories Main Dish Recipes Burger Recipes Veggie
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion, garlic, jalapeno pepper, and oregano until onions are translucent, 8 to 10 minutes. Cook and stir red bell pepper and corn into onion mixture until red bell pepper is tender, 2 to 4 more minutes.
- Mash black beans in a large bowl. Stir vegetable mixture, bread crumbs, chili powder, cilantro, cumin, and salt into mashed black beans. Divide mixture into 4 patties and coat both sides of each patty with flour.
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook patties until browned, 5 to 8 minutes on each side.
Nutrition Facts : Calories 311.4 calories, Carbohydrate 48.6 g, Fat 8.8 g, Fiber 10.8 g, Protein 11.5 g, SaturatedFat 1.3 g, Sodium 830.5 mg, Sugar 3.3 g
BLACK BEANS & CORN
Simple, quick, and healthy. Serve this over brown rice for a healthy vegan meal that contains all the amino acids that you need, or try it as a side dish without the rice.
Provided by rpgaymer
Categories Black Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil in a small pan over medium-high heat. Add the onions, and sautee for 5 minutes, or until soft.
- Add the beans, corn, paprika, oregano and garlic salt to the pan and stir well. Lower the heat to low and cook for 10 minutes while stirring occasionally.
- Serve this over brown rice if you like, or top with pico de gallo and/or avocados.
SPICY BLACK BEAN AND CORN TACOS
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
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.
BLACK BEANS AND CORN
This is a quick and easy protein-packed side dish.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Number Of Ingredients 10
Steps:
- Heat the olive oil in a medium saucepan over medium-low heat. Add the garlic and onions, and cook, stirring occasionally, until translucent and very soft, about 10 minutes.
- Drain the black beans, and reserve 1/4 cup of the liquid. Add the beans, the reserved bean liquid, and the remaining ingredients, except the parsley, to saucepan; cover, raise heat to medium, and cook, stirring occasionally, 10 to 12 minutes. Remove from heat, transfer to a serving dish, and garnish with the parsley leaves. Serve immediately.
SPICY CORN AND BLACK BEANS
Sometimes I want to serve something other than Mexican rice with Mexican food. This is what I usually turn to. I like the color contrast, especially when served with red enchiladas.
Provided by Ginny Sue
Categories Black Beans
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a large saucepan.
- Add onion and cook until onion is softened.
- Add remaining ingredients and cook until thoroughly heated, stirring frequently.
SPICY CORN AND BLACK BEAN RELISH
This relish can be served as a salad or garnish with a Southwestern meal-it's especially good with chicken.--Gail Segreto, Elizabeth, Colorado
Provided by Taste of Home
Time 10m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine corn, beans and peppers. Combine remaining ingredients in a small bowl; pour over corn mixture and toss to coat. Chill.
Nutrition Facts : Calories 128 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
SPICY CORN, BLACK BEAN & FETA SALAD
An exciting main-course salad, packed with interesting flavours and textures and a hit of spice
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 12
Steps:
- Boil the corn for 10 mins in salted water, rinse in cold water, then cut the kernels off. Tip the beans into a bowl with the cooked corn, avocado, tomatoes and spring onions.
- Mix the dressing ingredients with some seasoning, then pour over the salad. Toss together well, scatter the feta over the top and serve with lime wedges, if using.
Nutrition Facts : Calories 612 calories, Fat 38 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 24 grams protein, Sodium 2.83 milligram of sodium
SPICY BEAN AND CORN SALSA SIDE
Our whole family loves this quick and easy side dish. I serve it with tacos, sloppy joes, or picnic meals... Great for potlucks because you serve it cold. Easily adjusted to your individual taste by using your favorite salsa. I often double this for church potlucks or company - it makes a lot to serve as a side and stretch a meal. I usually skip the onions and peppers when making it for guests. I rated this myself for ease and because it is a go-to recipe in my house.
Provided by cindylee
Categories Side Dish Beans and Peas
Time 1h15m
Yield 8
Number Of Ingredients 5
Steps:
- Combine black beans, salsa, corn, onion, and bell pepper in a large bowl. Cover and refrigerate until chilled, about 1 hour.
Nutrition Facts : Calories 93.1 calories, Carbohydrate 18.8 g, Fat 0.7 g, Fiber 5.4 g, Protein 5 g, SaturatedFat 0.1 g, Sodium 404.4 mg, Sugar 2.6 g
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