TACOS WITH BLACK BEANS AND CHARD
If you are looking to feed a crowd, one way to meet the challenge is to pick up a supply of corn tortillas and make a big pot of beans and some other dishes that are at home in a taco. Buy some salsa, or make your own, and your house will be taco party central. You can make fillings in advance and arrange in bowls or on platters. Then all it takes is warming tortillas in a microwave, oven or steamer, and guests can assemble their own tacos. These beans are great in tacos, but can also be eaten on their own.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 2h
Yield 6 to 8 servings.
Number Of Ingredients 9
Steps:
- Place the beans and their soaking water in a heavy soup pot or Dutch oven and bring to a boil. Skim away foam and add the onion and half the garlic. Reduce the heat, cover and simmer 1 hour. Add the remaining garlic, salt to taste and half the cilantro, cover and simmer for 45 minutes.
- Add the Swiss chard, cover and simmer 10 minutes. The chard should be tender but still have some bright color. Stir in the remaining cilantro, taste and adjust salt.
- Warm the tortillas. Top with a generous spoonful of beans with chard, a spoonful of crumbled queso fresco, and salsa if desired.
BLACK BEAN TACOS
Tangy black bean and salsa verde tacos take only minutes to make and are flavorful and delicious! Great vegetarian dish! Great by itself, but also wonderful with tomatoes, avocado, cheese, etc. Add any of your favorite taco toppings! Could also be served as a side dish with another meal.
Provided by Courtney LeClaire
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a saucepan over medium-low heat; cook onion in hot oil until tender, about 5 minutes. Stir black beans, green salsa, garlic powder, chili powder, and cumin with the onion. Reduce heat to low and cook the mixture at a simmer until it thickens, 5 to 10 minutes.
- Serve with taco shells, Mexican cheese blend, tomato, avocado, and shredded lettuce.
Nutrition Facts : Calories 402.1 calories, Carbohydrate 43.9 g, Cholesterol 13.5 mg, Fat 20.5 g, Fiber 12.8 g, Protein 13 g, SaturatedFat 5.8 g, Sodium 778.1 mg, Sugar 4.4 g
CHARD TACOS
This is a meatless taco in a corn tortilla. Simple and delicious. You will want seconds or thirds. Shhh.
Provided by Tabbytaz
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown, about 10 minutes. Add the garlic and red pepper flakes, stirring until fragrant, about 1 minute. Stir in the chicken broth, Swiss chard, and salt. Cover and reduce heat to low. Simmer until chard is nearly tender, about 5 minutes. Remove lid and increase heat to medium, stirring until the liquid evaporates, about 5 minutes. Remove from heat and set aside.
- Heat another skillet over medium-high heat. Warm the tortillas in the skillet for about 1 minute per side. Fill the warmed tortillas with the chard, and top with the queso fresco cheese and salsa.
Nutrition Facts : Calories 353.6 calories, Carbohydrate 48.8 g, Cholesterol 19.9 mg, Fat 13 g, Fiber 7.9 g, Protein 14.4 g, SaturatedFat 4.4 g, Sodium 530.7 mg, Sugar 4.6 g
BLACK BEAN AND CHEESE TACOS
These simple vegetarian tacos are loaded with flavor and are easy enough to assemble in the morning for a quick and delicious breakfast that'll get you started and keep you going all day long.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Yield Makes 8 tacos
Number Of Ingredients 11
Steps:
- In a small pot, heat oil over medium. Add onion and garlic and cook until onion is soft and garlic is fragrant, 3 minutes. Add cumin and cook until fragrant, 1 minute. Add beans and 1/2 cup water and simmer until beans are heated through, 3 minutes. Transfer to a food processor and process until smooth. Season to taste with salt and pepper. Serve with tortillas, cheese, avocado, lettuce, and jalapenos.
Nutrition Facts : Calories 212 g, Fat 10 g, Fiber 13 g, Protein 9 g
BLACK BEAN SOFT TACOS
Spiced just right, These bean-based tacos have plenty of South-of-the-border appeal. Lynn Hamilton of Naperville, Illinois livens up her black bean filling with diced tomatoes, green chilies and a variety of seasonings, then garnishes each taco with a slice of avocado.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the beans, tomatoes, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until mixture begins to thicken. , Spoon about 1/2 cup off center on each tortilla; sprinkle with cheese. Fold one side of tortilla over filling. Garnish with avocado.
Nutrition Facts : Calories 279 calories, Fat 8g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 828mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 11g fiber), Protein 12g protein. Diabetic Exchanges
CRISPY BLACK BEAN TACOS WITH FETA AND CABBAGE SLAW
Who needs meat? The cumin-scented black bean filling is hearty, satisfying, and incredibly easy to prepare. Round out the meal-and get a complete protein-by adding Mexican rice.
Provided by Bon Appétit Test Kitchen
Categories Bean Vegetarian Quick & Easy Low Cal High Fiber Cinco de Mayo Dinner Lunch Feta Low Cholesterol Cabbage Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Place beans and cumin in small bowl; partially mash. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.
- Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside.
SOFT BLACK BEAN TACOS WITH SALSA AND CABBAGE
Canned black beans and lots of cabbage combine in a quick, utterly satisfying one-dish taco dinner. They can be served open-faced or folded over
Provided by Martha Rose Shulman
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a large, heavy skillet over medium-high heat and add the chili powder and ground cumin. Allow the spices to sizzle for about half a minute, until very fragrant, and stir in the black beans and 1/2 cup water. Cook, stirring and mashing the beans with the back of your spoon, for 5 to 10 minutes, until thick and fragrant. Be careful that you don't let the beans dry out too much. If they do, add a little more water. Remove from the heat.
- Heat the tortillas, two or three at a time, in a dry skillet over medium-high heat, or in a microwave. Top with the black beans, salsa, cheese and cabbage. Fold the filled tortillas over if desired and serve. Alternatively, one at a time, place a tortilla on a plate, top with the beans and cheese and heat through for 30 seconds to a minute in a microwave. Then top with salsa and a generous handful of cabbage, and serve.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 6 grams, Carbohydrate 65 grams, Fat 11 grams, Fiber 21 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 970 milligrams, Sugar 5 grams, TransFat 0 grams
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