Whipped Potatoes With Black Beans Recipes

MASHED BLACK BEANS

Steps:

• Heat oil in a nonstick skillet over medium heat.
• Add onion and cook until golden, stirring often, about 7 minutes.
• Stir in garlic and cook 1 minute.
• Add beans and mash coarsely with a potato masher, mashing in onion and and garlic at the same time.
• Thin beans with enough water to give them a soft consistency that barely holds it shape in a spoon.
• Season with salt.
• Cover and keep warm until serving.

POTATO AND BLACK BEAN SOUP

Steps:

• In a large saucepan, combine broth, mushrooms, onion, carrots, and potatoes.
• Cook over medium high heat until mixture comes to a boil.
• Reduce heat to medium, cover, and cook, stirring occasionally until potatoes are just tender; about 10-12 minutes.
• Stir in beans, tomatoes, cilantro, and seasoning.
• Cook, stirring occasionally, until heated through.
• Serve topped with sour cream, if desired.

BLACK BEAN AND POTATO CAKES

Steps:

• In a large bowl, add the mashed potatoes, beans, bell pepper, garlic, chives, and cilantro; stir to combine.
• Add in the eggs and salt and pepper to taste; stir to mix well.
• Form mixture into eight 4-inch patties.
• Put the breadcrumbs into a shallow bowl; dip patties into the crumbs, patting to make the crumbs adhere to the cakes.
• In a large nonstick skillet or griddle, heat 1 tablespoon of oil over medium heat.
• Add as many cakes as will fit in a single layer.
• Brown cakes on one side, then flip to brown on the other side.
• Keep the cakes warm in a 250 degree oven while cooking the rest of the pancakes.
• Serve hot with salsa.

MASHED POTATO-BLACK BEAN ENCHILADAS

Steps:

• Put a large pot of water to boil, add potatoes and cook until they are soft and easily penetrable by a fork.
• Meanwhile make sauce: in a large saucepan, saute diced onion with a T of oil for 5 min or until soft and translucent. Add extra 2 T of oil and slowly stir in flour. Slowly stir in 1/2 cup salsa and tomato sauce, about 1/4c at a time. Add paprika, cili powder, 1T garlic powder and 1T cumin. Slowly stir in broth and simmer on low until sauce has thickened.
• When the potatoes are done, mash until smooth. Stir in beans, remaining salsa, cumin, garlic and 6oz of cheese.
• When the sauce is done, mix a 1/4-1/2 cup in with the potatos then pour a thin layer on the bottom of a 9x13 pan. Warm up the tortillas in a microwave or the oven (to make them flexible) and ladle about 1/3c of potato mixture in each, spreading it evenly down the middle, and rolling the tortilla tightly around it.
• Line up the enchiladas in the pan and pour the remaining sauce evenly over top. Sprinkle with remaining 2 oz of cheese and bake uncovered for 25min at 350. Enjoy!