Whipped Potatoes With Black Beans Recipes

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WHIPPED POTATOES



Whipped Potatoes image

Provided by Amy Thielen

Categories     side-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 6

2 pounds Russet potatoes, cleaned and quartered (3 to 4 potatoes)
Fine sea salt
3/4 cup heavy cream
1/2 cup whole milk
8 tablespoons (1 stick) salted butter, cubed, room temperature
1/2 teaspoon freshly ground black pepper

Steps:

  • Put the potatoes in a saucepan and add enough water to cover generously. Salt the water, bring to a slow simmer over medium heat, and cook until the potatoes are tender when poked with a fork, 15 to 20 minutes.
  • Meanwhile, combine the cream and milk in a small saucepan and bring to a simmer. Keep warm until ready to mix with the potatoes.
  • Drain the potatoes, and push them through a ricer into a mixing bowl. Begin whipping the potatoes ¿ either in a stand mixer fitted with the whisk attachment or with a handheld mixer ¿ adding the butter as you go. When the butter has melted, gradually add three-quarters of the hot cream mixture, whipping until the potatoes are soft and fluffy. Add 1/2 teaspoon salt and the pepper, and then any additional cream mixture as needed for the potatoes to achieve the texture of stiffly whipped cream. Serve immediately, or cover and set over a double boiler to keep warm.

AMAZING WHIPPED POTATOES



Amazing Whipped Potatoes image

These potatoes are a perfect complement to ANY meal. I add a bit of room-temperature cream cheese and a tablespoon of sour cream without telling the family. They turn out perfect, fluffy, and very tasty.

Provided by AmyBoul

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 40m

Yield 10

Number Of Ingredients 6

5 pounds yellow potatoes, peeled and cut into 1/2-inch cubs
¼ cup butter at room temperature
¼ cup cream cheese at room temperature
½ cup warm milk, or more as needed
1 tablespoon sour cream
salt and ground black pepper to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a large bowl.
  • Beat butter and cream cheese into the potatoes with an electric mixer until butter is nearly melted. Add milk and sour cream; beat until smooth. Season with salt and black pepper.

Nutrition Facts : Calories 244.9 calories, Carbohydrate 40.4 g, Cholesterol 20.2 mg, Fat 7.4 g, Fiber 5 g, Protein 5.5 g, SaturatedFat 4.6 g, Sodium 69.2 mg, Sugar 2.4 g

BLACK BEAN POTATO AU GRATIN



Black Bean Potato au Gratin image

The addition of black beans and vegetables adds hearty protein and fiber to this tasty side dish. For a southwestern twist, add a handful or two of chopped cooked ham or chorizo sausage and replace the peas with 1 cup of frozen, thawed corn. -Erin Chilcoat, Central Islip, New York

Provided by Taste of Home

Categories     Side Dishes

Time 8h25m

Yield 6 servings.

Number Of Ingredients 12

2 cans (15 ounces each) black beans, rinsed and drained
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 medium sweet red pepper, chopped
1 cup frozen peas
1 cup chopped sweet onion
1 celery rib, thinly sliced
2 garlic cloves, minced
1 teaspoon dried thyme
1/4 teaspoon coarsely ground pepper
1-1/2 pounds medium red potatoes, cut into 1/4-inch slices
1 teaspoon salt
1 cup shredded cheddar cheese

Steps:

  • In a large bowl, combine the beans, soup, red pepper, peas, onion, celery, garlic, thyme and pepper. Spoon half of mixture into a greased 3- or 4-qt. slow cooker. Layer with half the potatoes, salt and cheese. Repeat layers. Cover and cook on low for 8-10 hours or until potatoes are tender.

Nutrition Facts : Calories 340 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 1178mg sodium, Carbohydrate 50g carbohydrate (6g sugars, Fiber 10g fiber), Protein 15g protein.

BLACK BEAN AND SWEET POTATO QUESADILLAS



Black Bean and Sweet Potato Quesadillas image

I recently cut meat out of my diet completely. In my quest for new and interesting meals, I came up with these delicious quesadillas!

Provided by Holly L

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 4

Number Of Ingredients 9

1 large sweet potato, peeled and diced
1 teaspoon chopped fresh cilantro
¼ teaspoon chili powder
½ teaspoon salt
¼ cup frozen corn
1 (19 ounce) can black beans, drained and rinsed
8 (8 inch) flour tortillas
1 cup shredded Cheddar cheese
cooking spray

Steps:

  • Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, about 15 minutes. Drain and transfer to a bowl. Mash sweet potatoes and mix in cilantro, chili powder, and salt.
  • Place corn in a microwave-safe bowl and microwave on high until warmed, 1 to 2 minutes.
  • Spread 1/4 cup sweet potato mixture onto 1 tortilla; cover with 1/4 cup black beans and 1 tablespoon corn. Sprinkle 1/4 cup Cheddar cheese atop corn; cover with a tortilla. Repeat with remaining tortillas and fillings.
  • Spray a frying pan with cooking spray and place over medium heat; cook 1 quesadilla in the hot pan until cheese is melted and beans are heated through, 3 to 4 minutes per side. Repeat with remaining quesadillas; slice into quarters.

Nutrition Facts : Calories 662.9 calories, Carbohydrate 102.3 g, Cholesterol 29.7 mg, Fat 16.9 g, Fiber 16.3 g, Protein 25.8 g, SaturatedFat 7.8 g, Sodium 1517.1 mg, Sugar 5.2 g

LOADED SWEET POTATOES WITH BLACK BEANS AND CHEDDAR



Loaded Sweet Potatoes With Black Beans and Cheddar image

To make a halved sweet potato into a more substantial side, load it with black beans and sharp Cheddar, then send it back into the oven until the cheese melts and sizzles. Pair it with something a bit lighter, like fish tacos or a green salad, or build it into its own meal by adding sliced avocado, torn cilantro, a squeeze of lime juice, or even a fried egg.

Provided by Sarah Jampel

Categories     vegetables, main course, side dish

Time 50m

Yield 4 servings

Number Of Ingredients 6

2 medium sweet potatoes (8 to 10 ounces each), scrubbed and dried
1 tablespoon olive oil
Kosher salt
1 cup cooked black beans (if canned, rinsed and drained)
1 cup shredded sharp Cheddar
Black pepper

Steps:

  • Heat the oven to 425 degrees and line a sheet pan with parchment paper. Halve sweet potatoes lengthwise, then brush all over with olive oil and sprinkle both sides with salt.
  • Place cut side down on prepared sheet and roast for 30 to 40 minutes, or until completely cooked through. Take sweet potatoes out of the oven, turn them over and let cool slightly. Use a fork to rough up the flesh and slightly flatten the potatoes. Season with salt and pepper.
  • Divide half the cheese among the potato halves. Spoon the black beans over them, then cover with the remaining cheese. Return the pan to the oven and bake for another 5 minutes, until the cheese has melted and the beans have warmed through. Season with salt and pepper. Serve warm.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 422 milligrams, Sugar 4 grams, TransFat 0 grams

WHIPPED POTATOES WITH BLACK BEANS



Whipped Potatoes With Black Beans image

Provided by Florence Fabricant

Categories     side dish

Time 45m

Yield 6 - 8 servings

Number Of Ingredients 10

4 large Idaho potatoes, peeled and quartered
6 cups chicken stock or lightly salted water
1 large garlic clove, peeled
1/2 teaspoon olive oil
Salt
1 tablespoon soft unsalted butter
1/2 cup heavy cream, at room temperature
1 1/3 cups freshly cooked or canned black beans, rinsed and drained
1/2 tablespoon finely chopped cilantro
1/2 cup cooked corn kernels, optional

Steps:

  • Preheat oven to 350 degrees. Place potatoes in a large pot, add stock or salted water, cover and bring to a boil. Cook until very soft, 20 to 30 minutes.
  • Meanwhile, place garlic on a piece of foil, moisten with oil and loosely wrap it. Place it in oven for 15 minutes.
  • When potatoes are soft, drain and return them to the pot to mash by hand or place them in an electric mixer. Add salt to taste, the roasted garlic, the butter, cream and black beans. Beat ingredients together.
  • Adjust seasonings, and gently reheat the potatoes before serving. Garnish each portion with cilantro and, if desired, a scattering of corn.

Nutrition Facts : @context http, Calories 311, UnsaturatedFat 4 grams, Carbohydrate 46 grams, Fat 10 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 982 milligrams, Sugar 5 grams, TransFat 0 grams

WHIPPED POTATOES



Whipped Potatoes image

Provided by Alton Brown

Categories     side-dish

Time 9h40m

Yield 8 to 10 servings

Number Of Ingredients 4

4 pounds Yukon Gold potatoes, washed and rinsed
1 gallon whole milk
4 ounces unsalted butter, melted
1 tablespoon kosher salt

Steps:

  • Peel the potatoes and slice as thinly as possible on a mandoline directly into a large, 8-quart container filled with 4 quarts of cold water. Cover and refrigerate overnight.
  • Drain the potatoes and rinse with clean, cold water; spin dry in a salad spinner. Transfer the potatoes to an 11-quart pot, cover with the milk and set over medium heat. Bring to a simmer, about 35 minutes. Reduce the heat in order to maintain a simmer and cook, uncovered, until the potatoes are fork tender and beginning to fall apart, 25 to 30 minutes.
  • Reserve 1 cup of the cooking milk. Drain the potatoes thoroughly in a colander and return them to the pot. Press the potatoes through a ricer into a large mixing bowl. Add the reserved hot milk, butter and salt and use an electric hand mixer to whip on low speed for 15 to 30 seconds. Do not overwhip.

BLACK BEAN AND POTATO CAKES



Black Bean and Potato Cakes image

I got this recipe from our local Beans and Grains store. The mild flavor of the cakes goes well with a hot, spicy fresh salsa. A good way to use up left-over mashed potatoes, too.

Provided by ratherbeswimmin

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups mashed potatoes
1 1/2 cups cooked black beans
1/2 red bell pepper, finely chopped
1 teaspoon finely minced garlic
1/4 cup chopped chives
1 tablespoon chopped fresh cilantro
2 large eggs, beaten
salt and pepper
1 cup breadcrumbs (fresh is better)
1 -2 tablespoon olive oil
salsa

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.

Nutrition Facts : Calories 351.4, Fat 8.3, SaturatedFat 1.9, Cholesterol 107.8, Sodium 551.1, Carbohydrate 54.6, Fiber 8.8, Sugar 4.1, Protein 14.8

WHIPPED POTATOES



Whipped Potatoes image

"More, please" is what you'll hear when you serve these light and creamy potatoes. Seasoned with just a hint of garlic, they go well with all kinds of meat. And any mom appreciates the fact that she can make them ahead and bake them just before serving. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6-8 servings.

Number Of Ingredients 7

2-1/2 pounds potatoes, peeled, quartered and cooked
3 ounces cream cheese, softened
1/2 to 3/4 cup sour cream
1/4 cup butter, softened
1/2 teaspoon garlic salt
Salt and pepper to taste
Paprika, optional

Steps:

  • In a large bowl, mash the potatoes. Add the cream cheese, sour cream, butter, garlic salt, salt and pepper; mix until smooth. , Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with paprika if desired. Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts : Calories 200 calories, Fat 12g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 213mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

MASHED POTATO-BLACK BEAN ENCHILADAS



Mashed Potato-Black Bean Enchiladas image

yum yum yum. Made this one up myself using a favorite enchilada sauce! It is a delicious vegetarian recipe but could also be spiced up with some chicken or pork. Enjoy!

Provided by sofie-a-toast

Categories     Potato

Time 25m

Yield 9 enchiladas, 4-6 serving(s)

Number Of Ingredients 14

3 tablespoons olive oil, divided
1/2 a yellow onions or 1/2 a white onion, diced
4 tablespoons flour
2 tablespoons cumin, divided
1 tablespoon paprika
1 1/2 tablespoons garlic powder, divided
1 tablespoon chili powder
4 cups vegetable broth
1/2 cup tomato sauce
1 cup salsa, divided
9 tortillas (8-inch)
2 large russet potatoes, peeled and quartered
1 (15 ounce) can black beans, drained and rinsed
8 ounces cheddar cheese

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!

Nutrition Facts : Calories 1145.7, Fat 43.2, SaturatedFat 16.7, Cholesterol 59.6, Sodium 1957.3, Carbohydrate 150.9, Fiber 19.5, Sugar 9.1, Protein 41.7

MASHED BLACK BEANS



Mashed Black Beans image

Got this easy recipe from Cuisine at Home June '03. Tastes fabulous and takes only 15 minutes! Very easy to halve or double to.

Provided by Mrs Goodall

Categories     Black Beans

Time 20m

Yield 5 cups

Number Of Ingredients 6

1/4 cup vegetable oil
1 large white onion, chopped
6 garlic cloves, minced
2 (15 ounce) cans black beans, drained and rinsed
1/2 cup water, may need up to 1 cup
1/2 teaspoon kosher salt

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.

Nutrition Facts : Calories 338.9, Fat 11.9, SaturatedFat 1.7, Sodium 178.1, Carbohydrate 44.6, Fiber 15.3, Sugar 1.3, Protein 15.6

POTATO AND BLACK BEAN HASH



Potato and Black Bean Hash image

Provided by Marian Burros

Categories     side dish

Time 15m

Yield 2 servings

Number Of Ingredients 13

12 ounces whole onion or 11 ounces ready-cut onion (2 1/4 to 2 1/2 cups)
2 teaspoons olive oil
12 ounces new potatoes
4 ounces whole red pepper (enough to make 1/2 to 3/4 cup julienne)
1 teaspoon dried thyme
1 teaspoon dried basil
4 ounces shiitake mushrooms
1 cup canned no-salt-added crushed tomatoes
1 15-ounce can no-salt-added black beans
1 small bunch chives to yield 2 tablespoons chopped
1/4 teaspoon salt
Freshly ground black pepper
2 tablespoons reduced-fat goat cheese

Steps:

  • Chop whole onion in food processor; squeeze out and discard excess liquid.
  • Heat nonstick pan large enough to hold all the ingredients until it is very hot. Reduce heat to medium-high, and add oil.
  • Saute onion until it begins to soften.
  • Meanwhile, scrub potatoes but do not peel. Julienne in food processor, and add to onion; continue sauteing.
  • Julienne whole pepper; squeeze out and discard excess liquid, add to pan with thyme and basil and continue sauteing.
  • Wash, stem and julienne mushrooms in food processor; add to pan with tomatoes, and simmer over low heat.
  • Rinse and drain beans thoroughly. Add to pan. Simmer until heated through.
  • Wash, dry and chop chives.
  • Season vegetables with salt and pepper, and serve, topped with crumbled cheese and chives.

Nutrition Facts : @context http, Calories 547, UnsaturatedFat 5 grams, Carbohydrate 99 grams, Fat 9 grams, Fiber 27 grams, Protein 25 grams, SaturatedFat 3 grams, Sodium 886 milligrams, Sugar 18 grams

SWEET POTATOES WITH CILANTRO BLACK BEANS



Sweet Potatoes with Cilantro Black Beans image

As a vegan, I'm always looking for impressive dishes to share. Sweet potatoes loaded with beans and a touch of peanut butter are one of my mom's favorites. -Kayla Capper, Ojai, California

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 13

4 medium sweet potatoes (about 8 ounces each)
1 tablespoon olive oil
1 small sweet red pepper, chopped
2 green onions, chopped
1 can (15 ounces) black beans, rinsed and drained
1/2 cup salsa
1/4 cup frozen corn
2 tablespoons lime juice
1 tablespoon creamy peanut butter
1 teaspoon ground cumin
1/4 teaspoon garlic salt
1/4 cup minced fresh cilantro
Additional minced fresh cilantro, optional

Steps:

  • Scrub sweet potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high 6-8 minutes or until tender, turning once., Meanwhile, in a large skillet, heat oil over medium-high heat. Add pepper and green onions; cook and stir 3-4 minutes or until tender. Stir in beans, salsa, corn, lime juice, peanut butter, cumin and garlic salt; heat through. Stir in cilantro., With a sharp knife, cut an "X" in each sweet potato. Fluff pulp with a fork. Spoon bean mixture over potatoes. If desired, sprinkle with additional cilantro.

Nutrition Facts : Calories 400 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 426mg sodium, Carbohydrate 77g carbohydrate (26g sugars, Fiber 12g fiber), Protein 11g protein.

BEAN POTATO ENCHILADAS



Bean Potato Enchiladas image

This sounds strange, but it's really, really good. I came up with this when I was craving Mexican food and we didn't have may traditional ingredients in the house. It came out great, and it received rave reviews.

Provided by LauraKKH

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 8

Number Of Ingredients 11

2 medium baking potatoes, peeled and cubed
2 tablespoons olive oil
3 tablespoons milk
1 (15 ounce) can pinto beans, rinsed and drained
1 medium onion, chopped
1 (1.25 ounce) package taco seasoning mix
24 (6 inch) corn tortillas
8 ounces thinly sliced Monterey Jack cheese
1 (10 ounce) can enchilada sauce
¼ cup salsa
½ cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish with vegetable oil spray.
  • Place potato cubes into a saucepan of lightly salted water. Bring to a boil, then cook for 15 minutes, or until tender. Drain potatoes, and return them to the pan. Pour in olive oil and milk; whip potatoes until smooth using a hand mixer. Once the potatoes are smooth, use a spoon to stir in the pinto beans, onion, and taco seasoning mix.
  • Place a small skillet over medium heat, and coat with oil or cooking spray. One at a time, heat tortillas until pliable. Place a heaping spoonful of the potato and bean mixture onto each tortilla, then place a slice of Monterey Jack cheese over the bean mixture. Roll up tortillas and place them seam side down in the prepared baking dish. Spoon enchilada sauce and salsa over the rolled tortillas.
  • Bake for 20 minutes, uncovered, in the preheated oven. Remove from the oven, and sprinkle Cheddar cheese over the top. Return to the oven for 10 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 475.1 calories, Carbohydrate 54.7 g, Cholesterol 47.5 mg, Fat 21.9 g, Fiber 7.8 g, Protein 16.9 g, SaturatedFat 10.5 g, Sodium 731.9 mg, Sugar 3.4 g

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2022-04-05 This black bean and sweet potato burrito recipe calls for whole wheat tortillas, but use what you like. View Recipe. Peden + Munk. 27/27. Turkey Barbacoa Tacos with Black Beans. This black bean ...
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SPICY BLACK BEAN TWICE COOKED POTATOES - THE WOKS OF LIFE
2014-10-21 Preheat the oven to 375 degrees F, and spread the potatoes on a parchment-lined baking sheet. Toss with salt to taste, white pepper, and five-spice powder. Drizzle with olive oil and roast for about 30 minutes, or until fork tender. Once the potatoes are done roasting, heat a couple tablespoons of oil in a wok over medium low heat.
From thewoksoflife.com


SKILLET BLACK BEANS WITH POTATOES AND TORTILLAS - VEGKITCHEN
2012-11-23 Add the chiles, tomatoes, black beans, and cumin. Bring to a simmer, then simmer gently, covered, for 10 minutes. Stir in the lime juice, tortillas, and potatoes and cook briefly, just until heated through. Add salt to taste. Serve at once, passing around any or all of the toppings suggested in the ingredient list above.
From vegkitchen.com


BLACK GARLIC MASHED POTATOES - DREWLIGHTFUL
2021-11-22 Wash and cut the potatoes into cubes but keep in mind the smaller the potatoes the faster they cook. Boil until you can easily pierce with a fork or about 10 mins. Drain, cover and set aside. The black garlic should be a fine grind so grind using a grinder or mortar and pestle. Heat the cream in a small pot over low heat until warm.
From drewlightful.com


BLACK FOLKS CREAMY MASHED POTATOES RECIPE - THE SOUL FOOD POT
Add the potatoes inside the pot. Pour the chicken broth over the potatoes. Close the Instant Pot lid (make sure the valve is up – in the position for sealing) and pressure cook on high for 10 minutes. When the cooking time is finished, allow a natural pressure release for …
From thesoulfoodpot.com


WHIPPED POTATOES RECIPE {LIGHT + FLUFFY} | LIFE MADE SIMPLE
2020-11-03 Fill steamer basket with potatoes and cover. Reduce heat to medium and cook for 20-25 minutes or until potatoes are fork tender. Meanwhile, in a small saucepan set over medium heat, add butter. Once the butter has melted add the garlic and cook until fragrant, about 1-2 minutes. Add milk, salt, pepper, garlic powder and paprika.
From lifemadesimplebakes.com


SWEET POTATO-BLACK BEAN TACOS RECIPE | EATINGWELL
Tender, smoky sweet potato is the star of these vegetarian tacos. A mashed black bean spread with onion holds everything in place. A mashed black bean spread with onion holds everything in place. Skip to content
From robhealth.hlt.aussievitamin.com


BLACK BEAN SWEET POTATO ENCHILADAS - COOKIE AND KATE
Instructions. Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy cleanup. Slice the sweet potatoes in half lengthwise and coat the flat sides lightly with olive oil. Place the sweet potatoes flat-side down on the baking sheet.
From cookieandkate.com


WHIPPED POTATOES WITH BLACK BEANS - DINING AND COOKING
Ingredients 4 large Idaho potatoes, peeled and quartered 6 cups chicken stock or lightly salted water 1 large garlic clove, peeled ½ teaspoon olive oil Salt 1 tablespoon soft unsalted butter ½ cup heavy cream, at room temperature 1 ⅓ cups freshly cooked or canned black beans, rinsed and drained ½ tablespoon finely chopped cilantro ½ cup cooked corn kernels, optional …
From diningandcooking.com


GREEN BEANS WITH MASHED POTATO - TRADITIONAL AND TASTY
2021-09-15 Method. Heat the oil in a large frying pan, add the onion and sauté until softening, then add the garlic and cook for another minute or so. …
From thesouthafrican.com


POTATO AND BLACK BEAN OMELET RECIPE - MASHED POTATOES RECIPE
2011-04-26 1 tablespoon olive oil, or more as needed (15 ml) 3 cups raw potatoes, peeled and thinly sliced (525 g) ½ cup onion, finely diced (150 g) …
From mashed-potatoes-recipe.com


CREAMY BLACK BEANS RECIPE ~ VEGAN WFPB • VEGGIE SOCIETY
Rinse the beans then soak them for 6 hours. Drain and rinse well. Add the black beans to a medium size heavy bottom pot together with the carrots, onion, garlic, bay leaf and thyme. Cover with water by 2 inches and bring to a boil. Cover with …
From veggiesociety.com


BLACK BEAN BURRITOS WITH POTATOES - CHATTAVORE
Preheat the olive oil in a 10-inch skillet (I use my Lodge cast iron skillet) over medium heat. Add the onions and the peppers and cook until tender. Add the cubed potatoes and cook, stirring occasionally, until the potatoes, onions, and peppers are lightly browned. Stir in the black beans and cook until warm. Add salt and pepper to taste.
From chattavore.com


SPINACH, BLACK BEAN, & POTATO ENCHILADAS - OUR WANDERING KITCHEN
2019-03-04 Add the can of refried black beans, salsa verde, cumin, and salt to the spinach and potatoes and mix until combined. 5. Preheat the oven to 350 degrees Fahrenheit. 6. Pour a small amount of enchilada sauce into a 9" x13" baking dish (or larger) and spread it …
From ourwanderingkitchen.com


WHIPPED POTATOES RECIPE - BEST THANKSGIVING SIDE DISH
2018-11-01 Instructions. Peel and dice potatoes into 1 1/2 inch pieces. Cook in a pot of salted water until fork tender. Drain, then place back into the pot over medium heat. Using a wooden spoon or potato masher, break up pieces and cook off the excess water. Add butter and cream cheese to the pot.
From gogogogourmet.com


BLACK BEAN POTATO VEGAN ENCHILADAS - THIS SAVORY VEGAN
Add red onion, bell pepper, black beans, cumin, salt and ¼ cup enchilada sauce to the pan. Saute until onions and bell pepper are softened - approx. 5-7 minutes. Place the pot you used to cook the potatoes back on the stove. Add drained potatoes, ½ the avocado cilantro sauce and ¼ cup of enchilada sauce to the pot.
From thissavoryvegan.com


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