Tag Archives: black beans

Asparagus and Bell Pepper Tacos

15 Feb image of asparagus and bell pepper tacos

image of asparagus and bell pepper tacos

Asparagus and Bell Pepper Tacos
Prep. Time: 15 minutes
Cooking Time: 10 minutes
Serves 4
Approximate calories per serving: 375


Ingredients

16 stalks of asparagus
2 bell peppers
1 TB minced garlic
1 TB oil (I use canola)
pinch of salt
pinch of pepper
1 can black beans
8 corn tortillas
1 cup shredded cheese
hot sauce!

Directions
1. Turn on then oven and set to 400 F.
2. Wash your veggies.
3. Cut 1″ off the bottom of each piece of asparagus, then cut in half.
4. Slice the bell pepper into 1″ thick pieces.
5. Place veggies in a bowl, add garlic, oil, salt, and pepper. Mix together
6. Place a sheet of aluminum foil of a baking sheet. Put mixed veggies on the aluminum foil.
7. Bake for 10 minutes.
8. When 5 minutes are left on your baking time, start heating your black beans in a sauce pot.
9. Wrap the corn tortillas in a wet paper towel and heat in the microwave 30 seconds per side.
10. Assemble your tacos! Corn tortilla, then cheese, black beans, 4 pieces of asparagus, 2 pieces of bell pepper, hot sauce!

These suckers are messy, have fun!

Tortilla Soup

28 Mar

I randomly found Jersey Girl Cooks while looking for recipe ideas.  I love her Tortilla Soup recipe and wanted to share it with you.

Jersey Girl Cooks Tortilla Soup Recipe

Serves 4

Prep. Time: 10 minutes

Cooking Time: 30 minutes

Ingredients:

2 TBS olive oil
1 medium onion, finely chopped
2 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can tomato sauce
dried arbol chili peppers, crushed (amount to your liking or another dried pepper)
2 cups frozen corn
1 can (15 oz) black beans, rinsed and drained
4 cups cooked shredded chicken
2 TBS masa harina (fine cornmeal)
1 avocado, pitted, peeled and diced
salt and cayenne pepper to taste
tortilla chips and sour cream for serving

Directions:

In a large Dutch oven, heat oil and saute onion and garlic for a few minutes or or until it starts to brown. Add chicken stock, tomato sauce, peppers, corn, beans, chicken and masa harina. Bring to boil, reduce heat to low and simmer for 25 minutes. Add avocado and simmer for 5 more minutes. Season with salt and pepper to taste. Top with crushed tortilla chips and sour cream.

Simple Nachos

21 Feb

We all have those nights where we walk around the kitchen opening and closing the cabinets and refrigerator; not knowing what to make for dinner. Those are the nights I make Nachos! Always good and super easy and quick to make.

Here is a super simple Nacho Recipe:
***Vegetarian Recipe***

Serves 4
Prep. Time: 5 minutes
Cooking Time: 15 minutes

Ingredients:
4 handfuls of tortilla chips
2 cups shredded cheese
1 onion, chopped
1 15 ounce black beans
1/4 cup canned jalapeno, drained
2 TB taco seasoning

Ingredients:
1. Preheat oven to 400 degrees F.
2. Spread chips on a baking sheet. Cover with the rest of the ingredients.
3. Bake in the oven for 15 minutes or until cheese is melted.
4. I like to eat my nachos with ranch dressing and hot sauce!

Black Bean and Sweet Potato Cakes

15 Feb

This is a crazy yet delicious sounded dish. I found it in my Everyday Food: Great Food Fast book.

Spicy Black Bean Cakes
***Vegetarian Recipe***

Prep. Time: 20 minutes
Cooking Time: 10 minutes
Serves 4

Ingredients:

2 TB olive oil
4 green onions, thinly sliced
6 cloves of garlic, pressed
2 jalepeno chilies, chopped
1 TB ground cumin
2 cans (15 oz. each) black beans, drained
salt
black pepper
1 large sweet potato, peeled and grated
1 egg, beaten
1/2 cup bread crumbs

Lime Sour Cream:
1/2 cup sour cream
2 ts fresh lime juice
1 jalepeno chili, minced
salt

Directions:
1. Turn your oven to 475 degrees F or turn on your broiler. In a small skillet over medium heat, warm 1 TB olive oil. Cook the green onions 1 minute. Add the garlic, jalapeno, and cumin. Cook for 30 seconds. Transfer to a large bowl.
2. Add the beans to the bowl; mash with a fork leaving about 1/4 of the beans whole. Season with salt and pepper.
3. Fold in the grated sweet potatoes, egg and bread crumbs.
4. Divide into 8 equal patties.
5. Brush a baking sheet with 1 TB olive oil. Place the patties on the baking sheet, 1/2 inch apart. Broil for 8 to 10 minutes. Turn patties over and broil 3 more minutes. Serve with lime sour cream.

Black bean and Corn Enchiladas

6 Feb

I really like this dish because I love anything covered in enchilada sauce and the corn gives it just a perfect touch of sweetness. If needed, you could prepare this ahead of time and pop it in your preheated oven and have dinner in 15 minutes!

Black bean and Corn Enchiladas

Prep. Time: 20 minutes
Cooking Time: 15 minutes

Serves 4

Ingredients:
12 corn tortillas
2 cans black beans
3 cups frozen corn
1 TB olive oil
1 onion, chopped
2 cloves garlic, minced
1 cup tomato sauce
1 TB taco seasoning
1 cup shredded cheese

Directions:
1. Preheat oven to 400 degrees F.
2. Heat olive oil in large skillet. When oil is hot, add onions. Cook onions until translucent and a little bit browned.
3. Add garlic and cook for 30 seconds.
4. Add black beans, corn, pepper and cumin. Bring to a boil and then lower heat and simmer for 5 minutes to thicken mixture.
5. Mix tomato sauce and taco seasoning.
6. Wrap corn tortillas in a wet paper towel and microwave on high for 15 seconds on each side. If you do not have a microwave, just wrap in wet paper towels for a few minutes.
7. Dip a tortilla in tomato sauce, lay that tortilla in a casserole dish. fill with bean mixture, roll and place at one end of the casserole dish.
8. Repeat step 6 with the rest of your tortillas.
8. Top enchiladas with remaining tomato sauce and shredded cheese.
9. Bake for 15 minutes.