SOUTHWESTERN CORN AND BLACK BEAN SKILLET
A simple Southwest corn and black bean skillet that goes well with tacos, enchiladas, fish, and even burgers.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Corn
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Combine corn, bell pepper, jalapeno, onion, lime juice, chili powder, salt, and pepper in a bowl. Stir until evenly combined.
- Heat a large skillet over medium-high heat. Add corn mixture and cook until onion has softened, about 6 minutes. Stir in black beans and cook for 2 minutes more. Remove from heat and sprinkle cilantro over the top.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 19.1 g, Fat 0.8 g, Fiber 5.5 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 238.1 mg, Sugar 2.2 g
BLACK BEAN 'N' CORN QUESADILLAS
Black beans partner up with spinach and corn in these easy and satisfying quesadillas from Susan Franklin of Littleton, Colorado. -Susan Franklin, Littleton, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a small bowl, mash 1 cup of the beans with a fork., In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in corn, cumin, chili powder, mashed beans and the remaining beans; heat through. Stir in spinach just until wilted., Spread four tortillas with bean mixture; sprinkle with cheese. Top with remaining tortillas. Place on two ungreased baking sheets., Bake 8-10 minutes or until cheese is melted. Cut each into six wedges.
Nutrition Facts : Calories 358 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 900mg sodium, Carbohydrate 56g carbohydrate (4g sugars, Fiber 5g fiber), Protein 15g protein.
BLACK BEAN AND CORN QUESADILLAS
My vegetarian husband goes crazy over these every time! They are really cheesy, a little bit spicy, and a little bit sweet. Feel free to play around and add chicken or veggies, if you desire. Don't forget the salsa and sour cream!
Provided by EFasse
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
- Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.
Nutrition Facts : Calories 363 calories, Carbohydrate 45.6 g, Cholesterol 26.5 mg, Fat 14.5 g, Fiber 6.3 g, Protein 13.9 g, SaturatedFat 7 g, Sodium 732.5 mg, Sugar 3.2 g
CORN AND BLACK BEAN QUESADILLAS
Quesadillas are a win-win for busy weeknight meals. They come together quick and easy, and are usually a tasty excuse to clean out leftovers from the fridge. In this case, the filling is made with canned black beans from the pantry and leftover corn on the cob.
Provided by Jennifer Perillo
Time 40m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of oil in a 10-inch nonstick skillet. Add the onion and garlic; cook until lightly golden, 1 to 2 minutes. Add the beans, corn and another tablespoon of oil if the pan seems dry. Season with the salt, cumin and pepper, and stir in the cilantro. Let cook over medium-low heat until the beans and corn are heated through, about 5 minutes.
- Heat a 10-inch cast-iron skillet over medium heat.
- Meanwhile, arrange the tortillas flat on a counter. Sprinkle 1 1/2 tablespoons of cheese on one half of each tortilla. Spoon 2 tablespoons of the bean-corn mixture over the cheese. Top with another 1 1/2 tablespoons of cheese. Fold the filled tortillas into half-moons.
- Place 2 quesadillas in the skillet. Cook until golden on the bottom and the cheese has started to melt, 2 to 3 minutes. Use a spatula to flip the quesadillas, and cook until golden on the other side, 2 to 3 more minutes,. Repeat with the remaining quesadillas.
- Serve topped with pico de gallo if desired.
- Easy Swap In: We usually make the filling with leftover grilled or roasted corn, but frozen corn works great too. Don't thaw the corn-just add the frozen kernels to the pan with the black beans and allow 1 to 2 extra minutes for them to heat through.
BLACK BEAN CORN CHOWDER
Shelly Platten of Amherst, Wisconsin shares this thick Southwestern-style chowder that's seasoned with salsa, lime juice and cumin. "I first made this for a special lunch with my daughter," Shelly writes. "We like it with gourmet-style tortilla chips."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a blender, combine cream and 3/4 cup black beans; cover and process until smooth. Set aside. , In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the salsa, corn, lime juice, cumin and remaining beans. , Reduce heat; stir in cream mixture. Cook, uncovered, for 2-3 minutes or until heated through. Stir in avocado. Serve with sour cream and cheese if desired.
Nutrition Facts : Calories 371 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 741mg sodium, Carbohydrate 52g carbohydrate (11g sugars, Fiber 12g fiber), Protein 15g protein.
LAYERED CORN, BLACK BEAN AND CHORIZO CHOWDER
Yes layered soup, well that was their name ... "Creamy Corn, Chorizo and Bean Tortilla Chowder." It was at a small little Mexican restaurant in Taos, NM, about 10 years ago and it was amazing. The table next to me ordered it and it looked so interesting I had to try it. The soup was topped with small piles of the chorizo, avocado and olives, and cheese on top this beautiful creamy pale yellow corn chowder and then they took a bite and the bottom layer of the soup was black beans. It was picture perfect served in this big wide rimmed white bowl, it was almost to pretty to eat. Well it incorporates a spicy layer of black beans, onions and roasted jalapenos, topped with a perfect creamy corn chowder and then topped with small piles of the chorizzo, diced avocados with olives and a pepper jack cheese. A squeeze of lime and cilantro. Take advantage of cooking the chorizo, black beans and chowder well ahead of time so when it comes time to serve ... just reheat and plate up. I serve this with my chicken enchiladas with a red sauce. This is a great dish for friends or just family and it is really simple. Make some margaritas and time for party.
Provided by SarasotaCook
Categories Chowders
Time 2h
Yield 8 bowls, 8 serving(s)
Number Of Ingredients 32
Steps:
- Jalapenos -- I roast mine just on a small piece of aluminum foil like 4x4 in a 450 degree oven for 10 minutes, turning often. No oil, no seasoning, just put them in the oven. They will get nice and charred all on their own. Then remove and put in a bowl or coffee cup or small plate covered with plastic wrap and 10-15 minutes later, they are done. The skin pulls right off and you can remove the seeds and ribs and chop. Just set to the side. You can be doing this as you saute the chorizo. These will be added to the beans in just a few minutes.
- Chorizo -- Remove the chorizo from the casing and brown in a small saute pan on medium high heat until golden brown. Remove once golden brown and no longer pink and then transfer to a plate lined with a paper towel to absorb any grease or drippings. Transfer to a small bowl or tupperware and put in the refrigerator for later.
- Beans -- Now, I like to reserve a tablespoon of the chorizo drippings to cook the beans and onions in, but get rid of the rest - you don't want too much grease. Add the onions and garlic to the chorizo drippings on medium high heat and saute for just a couple of minutes until the onions start to soften. Add the beans and jalapenos, salsa, chili powder, cumin, salt and pepper to taste. Cook on medium heat to combine all the flavors. MY TRICK -- just take a fork and mash a few of the beans up. Not all, just some. It adds a nice texture and takes just a seconds. You don't have to, but I think it adds a lot. Ok, these are done too. Just remove to a bowl or a tupperware container and put in the refrigerator for later.
- Chowder -- This is such a easy soup. In a large pot, melt the butter and saute the onion, potato and garlic until slightly soft. Add in the corn (reserving 1 cup) and cook on medium high heat, I like to not brown the vegetables, but I do like to get just a little color and a good pan saute for just a couple of minutes. Then I add in the flour and stir well to combine. Cook just another minute then add in the broth and cook about 10 minutes until the vegetables, especially the potatoes are soft.
- I like to use my immersion blender right in the in the pot, but you can transfer the mixture to a food processor or even or regular blender. You want the corn mixture to become nice and creamy. Return the corn to the pot if you did not use an immersion blender and add the cream cheese, and light cream, the remaining 1 cup of corn, salt, pepper and red pepper flakes. Then cook 20 minutes on simmer just to blend all the flavors. Also the natural starch of the potato and the corn will help to thicken the dish. Once everything is heated through, check for thickness. If you like yours thinner, by all means, add some more broth. It should be just about right however. I don't like it too thin. I also check again for salt and pepper and add in my scallions and parsley and it's done.
- Toppings -- Dice the avocado in small bite size pieces and toss with the olives, lime juice, a little salt and pepper to taste. Go easy on the salt, there is salt in the chowder and the beans and the olives are also salty.
- Serving -- Heat up both the beans and the chorizo in the microwave. Just 1-2 minutes until heated through. In each serving bowl add 1/2 cup of the beans, then top with the corn chowder. Now on top of the chowder, I like to make three small "piles" of the toppings. A couple of tablespoons of the cheese, a couple of the avocado/olives, and a couple of the chorizzo. Squeeze a little lime over the soup and then garnish with one slice of the lime, a light sprinkle of the cilantro and add a few tortilla chips.
- It is just a "fun" unique soup for entertaining or for dinner with friends. Make a few appetizers and drinks, some of my soup and enchiladas and then a of course dessert. Play some cards on a cold night and just relax. Sometimes a great dinner party doesn't have to be "fancy.".
Nutrition Facts : Calories 728.3, Fat 48.9, SaturatedFat 23.3, Cholesterol 119.8, Sodium 921.2, Carbohydrate 47.3, Fiber 11.9, Sugar 2.7, Protein 29.9
CHORIZO, BLACK BEAN & CORN CHOWDER
This is a lovely chowder with great flavors, and it's quick and easy to make. It's a great way to stretch a small amount of flavourful meat a long way. I used turkey sausage, and it was terrific. Recipe courtesy of my latest favorite cookbook Spilling the Beans.
Provided by AmyZoe
Categories Chowders
Time 47m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan set over medium-high heat, heat a drizzle of oil and saute the onion, carrot, and celery for about 5 minutes, until soft.
- Add the chorizo sausage, squeezed out of it's casing, breaking it up with a spoon, until the meat is no longer pink.
- Stir in the green onions, garlic, and cumin and cook for another minute or two.
- Add the corn, beans, potato, and stock and bring to a simmer.
- Reduce the heat, cover, and cook for about 20 minutes, until the potatoes are tender.
- Simmer for a bit longer (uncovered) if you'd like to thicken up a bit, then stir in the cream or coconut milk and heat through.
- Serve immediately.
BLACK BEAN BISQUE
A recipe from Coastal Living. This bisque differs from other black bean soups as it contains cream to make it smooth and creamy.
Provided by DailyInspiration
Categories Black Beans
Time 2h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook bacon in a large Dutch oven until crisp. Reserve 2 tablespoons drippings in pan; drain bacon on paper towels and reserve for another use. Add onion, celery, and carrot, and cook 5 minutes or until vegetables are tender. Add 2 1/2 quarts water, black beans, and next 4 ingredients. Bring to a boil.
- Reduce heat to medium and cook at a brisk simmer, skimmy any foam for 1.5 hours or until beans are tender. Add salt and vinegar during last 5 minutes. Remove from heat, and stir in cream. Puree with an immersion blender.
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- Add the chicken broth, potatoes, black beans, corn and diced red pepper. Cook for 10 minutes over medium high heat. Stir.
- Reduce heat to medium and add the crushed red pepper. Then add the heavy cream. Cook for 10 minutes, or until the chowder is back to eating temperature. Season with salt and pepper.
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