Baked Black Beans Corn And Green Chilies Recipes

Steps:

• wash and pick over the beans. soak beans overnight in plenty of water, or, for quick soaking, bring them to a boil with water to cover in large ot, remove from heat, and let stand, covered, for 1 hour.
• drain beans. put them back into the pot, cover with plenty of water, and add the bay leaf and salt. bring to boil, then reduce the heat and simmer, uncovered, until the beans are tender but still hold their shape, approximately 45 minutes. drain the beans.
• meanwhile, preheat the oven to 375 degrees. heat the oil in a large skillet. saute the onion slices over medium heat for about 10 minutes. add the green chili and garlic and saute another 2 minutes.
• add the onion/pepper mixture to the beans along with the corn kernels and 1/4 cup of the chopped cilantro. season to taste with salt and pepper. put the beans in a casserole and sprinkle with the grated cheese. heat for 20 minutes, or until cheese is melted and bubbly on top. serve with dollops of sour cream and sprinkle with remaining chopped cilantro.

Steps:

• Combine the chili powder, lime zest, cumin, granulated garlic, 1/4 teaspoon of the salt, and the cayenne in a small bowl. Sprinkle the spice mixture on both sides of the chicken, rubbing it in a little with your fingers.
• Heat 1 tablespoon of the oil in a large, non-stick skillet over medium-high heat. Add the chicken to the pan, lower the heat to medium, and cook until it is browned and cooked through, about 5 minutes per side. Transfer the chicken to a cutting board.
• Add the remaining 1 tablespoon of oil to the pan and heat over medium-high heat.
• Add the onion and jalapeno and cook until they soften, 2 minutes. Add the garlic and cook for 30 seconds more, then stir in the beans, tomatoes, and corn and cook until all the vegetables are softened but still retain their shape, about 3 minutes. Season with the remaining 1/4 teaspoon of salt.
• Divide the vegetable mixture among four plates. Slice the chicken and divide it among the plates along with some avocado. Sprinkle each with lime juice and cilantro and serve.

Steps:

• Chop whole onion.
• Heat nonstick pan large enough to hold all filling ingredients until it is very hot. Reduce heat to medium-high, and add oil. Saute the onions until they begin to soften and brown.
• Meanwhile, mince the garlic and add. Wash, trim, seed and mince the jalapeno, and add. Stir in the cumin and chili powder.
• Drain and rinse the beans. When onions have softened, add the beans, oregano, tomatoes, beer and vinegar, and continue to cook at a simmer while preparing the rest of the meal.
• Wrap the tortillas in aluminum foil, and heat in a toaster oven about 5 minutes, until heated through.
• Wash, trim and slice scallions.
• Two minutes before it is time to serve the chili, add the corn and stir well to heat through. Season with salt and pepper. Serve the chili, topped with scallions and sour cream, with warm tortillas.