BLACK BEANS WITH PICO DE GALLO
Here's a quick, easy to make supper! My husband loves to eat beans this way and even offers to wash dishes after eating it!
Provided by SPEARL20
Categories Side Dish Beans and Peas
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Stir together the tomato, onion, cilantro, and honey. Season with lime juice, vinegar, salt and pepper; set aside.
- Melt bacon grease in a saucepan over medium heat. Stir in garlic and onion, cook until softened and translucent, about 3 minutes. Pour in the black beans and water, season to taste with salt and pepper, then simmer for 10 minutes or until hot. Serve topped with pico de gallo.
Nutrition Facts : Calories 240.2 calories, Carbohydrate 45.6 g, Fat 0.9 g, Fiber 16.9 g, Protein 14.6 g, SaturatedFat 0.2 g, Sodium 856.3 mg, Sugar 6 g
BLACK BEAN PICO DE GALLO
Provided by Food Network Kitchen
Categories condiment
Time 5m
Yield 6 to 8 servings
Number Of Ingredients 0
Steps:
- Combine 1 can black beans (drained), 2 diced plum tomatoes, 1/2 chopped small red onion and 1/4 cup chopped cilantro in a bowl. Add the juice of 1 lime, 2 tablespoons olive oil, 1 tablespoon chopped chipotle in adobo sauce and 1 teaspoon honey and stir. Season with salt.
DIP TRIO: GUACAMOLE, BLACK BEAN SALSA AND DRUNKEN PICO DE GALLO
Provided by Food Network
Yield 6 servings
Number Of Ingredients 25
Steps:
- For the Guacamole: Halve avocados, remove pits and scoop each half out of the skin with a metal soup spoon. Set up a wire rack over a mixing bowl. Press each avocado half down through the wire rack into the bowl, dicing it.Add remaining ingredients to avocado and gently mix it all together. Try not to make the avocado smooth from the mixing.
- For the salsa: Heat oil in a saute pan. Add onions and saute for 2 minutes. Add garlic and bell peppers and saute until soft and fragrant. Add tomatoes and cumin and cook for 1 minute. Turn off heat and stir in black beans and cilantro. Season to taste with salt and pepper.
- For the Pico de Gallo: Combine all ingredients in a medium mixing bowl. Cover and set aside to let flavors meld together.
FISH SOFT TACOS WITH PICO DE GALLO-BLACK BEAN SAUCE
Provided by Robin Miller : Food Network
Categories main-dish
Time 14m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F.
- Heat fish and all 4 tortillas in a stack and wrapped in foil on a baking sheet for 8 to 10 minutes.
- In a bowl, combine pico de gallo, beans, sour cream and cumin.
- Arrange fish on tortillas and top with pico de gallo-black bean sauce and mixed stir fried vegetables. Serve with a lime wedge on the side.
- Heat oil in a large skillet over medium heat. Add onion, carrot, bell peppers, and asparagus and saute 3 to 5 minutes, until soft.
- 8 servings (or 4 servings for fish tacos, and leftovers for another dish like Robin's Mixed Vegetable Quiche)
ADOBO-RUBBED PORK TENDERLOIN WITH BLACK BEAN PICO DE GALLO
Steps:
- For pork: Preheat oven to 350°F. In small bowl, mix paprika, black pepper, salt, chili powder, sugar, and cayenne. Rub both sides of each tenderloin piece with spice mixture. Preheat oven-safe skillet over medium-high heat and pan-sear pieces until golden brown on both sides. Transfer to oven until done (6 to 8 minutes for each inch of thickness).
- To make pico de gallo, mix all ingredients. Serve 1/2 cup over tenderloin.
BEK'S BLACK BEAN SALSA/PICO DE GALLO
I love this with pork chops and yellow rice, as an alternative to plain black beans. It's also a great colorful dip to put out for parties with tortilla chips or pita chips. This can be served warm or cold, we like it both ways. This recipe started with leftovers from Recipe #289407, then adding the black beans, corn, and red bell pepper and some additional spices. I've written this to be made from scratch, but it might help to glance through that recipe first. I also included some variations I've tried at the bottom of the directions - as always, let me know how you change it up.
Provided by Gatorbek
Categories Black Beans
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients in a large bowl.
- Refrigerate for at least 30 minutes, preferably an hour to marry the flavors. The frozen corn should be thawed by the time you're ready to serve. If you're serving immediately, make sure your corn is thawed before adding to the recipe!
- Variations:
- Try roasted red bell pepper instead of fresh for a great, smoky taste.
- Use different colored bell peppers for a more festive look.
- Add 1/4 cup diced red onion.
- Add diced jalepenos or habaneros to kick it up.
- Let me know any other variations you try!
Nutrition Facts : Calories 144, Fat 0.9, SaturatedFat 0.2, Sodium 383.8, Carbohydrate 28.5, Fiber 7.5, Sugar 0.8, Protein 8.3
PICO DE GALLO BLACK BEAN SOUP
Everyone at my table goes for this feel-good soup. It is quick when you're pressed for time and beats fast food, hands down. -Darlis Wilfer, West Bend, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings (about 2 quarts).
Number Of Ingredients 6
Steps:
- In a Dutch oven, combine the first 5 ingredients; bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, until vegetables in pico de gallo are softened, 5-7 minutes, stirring occasionally., Puree soup using an immersion blender, or cool soup slightly and puree in batches in a blender. Return to pan and heat through. Serve with toppings as desired. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary. Top as desired.
Nutrition Facts : Calories 241 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 856mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 12g fiber), Protein 14g protein.
SOUTHWESTERN PITAS WITH BLACK BEAN AND CORN PICO DE GALLO
This recipe has a light and colorful pico de gallo on top of ground beef in pita pockets. Serve with spanish rice.
Provided by grneyedmustang
Categories Mexican
Time 45m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Mix black beans, frozen corn, cilantro, garlic, lime juice, chopped onion, roma tomatoes, jalapeno, salt, and pepper in medium bowl.
- Let sit for 30 minutes in refrigerator (prepare beef while this is refrigerating).
- Prepare ground beef according to directions on taco seasoning package, adding bell pepper and onion to mix the last five minutes of cooking; drain.
- Fill each pita with 2 tbsp ground beef mixture; top with 1 tbsp pico de gallo; 1 tbsp cheddar cheese; and 1 tbsp sour cream.
Nutrition Facts : Calories 317, Fat 17.7, SaturatedFat 9.5, Cholesterol 53.1, Sodium 266.7, Carbohydrate 24.6, Fiber 2.3, Sugar 1.1, Protein 15
3 CHEESE POBLANOS/BLACK BEAN SAUCE/MANGO PICO DE GALLO
Flavors of Mexico! Mexican culture is a colorful, mosaic of music, art, dance, food & belief.Classic Mexican cuisine draws from a rich medley of influences.Here's hoping you will enjoy this recipe.
Provided by Manami
Categories Lemon
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- BLACK BEAN SAUCE:.
- Saute onion with garlic.
- Add black beans, chipotle and heavy cream to the sauteed onions & garlic.
- Blend until smooth; set aside.
- MANGO PICO DE GALLO:.
- Cut mangoes and the rest of the ingredients into small cubes.
- Dress with lemon juice, olive oil, salt & pepper.
- Set aside.
- STUFFED POBLANOS:.
- Roast and peel the poblanos.
- Shred cheeses and stuff poblanos.
- Warm up in the oven, at 250ºF, until cheeses start to melt.
- Serve with black bean sauce and mango pico de gallo.
Nutrition Facts : Calories 781, Fat 57.7, SaturatedFat 27.6, Cholesterol 136.3, Sodium 944.3, Carbohydrate 48.2, Fiber 9.7, Sugar 21.5, Protein 23.4
SOUTHWEST PASTA WITH BLACK BEANS AND PICO DE GALLO
Make and share this Southwest Pasta With Black Beans and Pico De Gallo recipe from Food.com.
Provided by Shuby86
Categories Lunch/Snacks
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Cook the pasta al dente, save 1/4 cup of the starch water. Put the Olive Oil, Garlic, Onion, Cumin, Oregano, and Coriander in a medium skillet on medium heat. Once it starts to bubble stir in the flour. Add the Half and Half, Buillion Cube, and starch water. Once the sauce starts to thicken add the Pasta, Black Beans and Pico de Gallo. Continue cooking until warmed through, do not over cook. Serve hot or cold as a side dish or a light lunch.
Nutrition Facts : Calories 607, Fat 17.1, SaturatedFat 7.5, Cholesterol 33.8, Sodium 415.5, Carbohydrate 91.7, Fiber 8.8, Sugar 2.3, Protein 21.3
QUESADILLAS AND BLACK BEAN PICO DE GALLO
Here is a fast, easy way to make a great snack with chicken. Kids will like the cheesy goodness. Adults will love the pico de gallo (literally, "beak of the rooster." It is an excellent chunky salsa with the nutrients kicked way up by the black beans. I use a combination of butter and olive oil in a skillet to get the crispier exterior. If you like, you can spray each quesadilla with cooking spray and bake at 350 degrees until the cheese is melted, but this does not give the same crispness. Prep time includes 3 hours refigeration time for the pico.
Provided by pamela t.
Categories Lunch/Snacks
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 28
Steps:
- Note: order Great American Land and Cattle company Steak and Meat Seasoning at www.grtamerican.com.
- Cook chicken in 1 T medium hot oil about five minutes per side until juices run clear. Remove from heat.
- Rinse and drain black beans. Add them to a mixing bowl. Add in cooked chicken.
- dice 1/4 C cilantro, cucumber, 5 roma tomatoes, 3 jalapenos (if you like heat, leave the seeds in, if you don't like it so hot, seed the peppers first), and 1/2 C onion.
- Add to a second smaller bowl.
- Add seasonings pico de gallo mixture bowl. Use Great American land and Cattle Company seasoning or use spice blend above.
- cover and refrigerate at least 3 hours for flavors to mix.
- Heat 2 T butter and 2 T olive oil in a large cast iron skillet.
- Mix filling ingredients together , (except for cheeses and pico de gallo)
- Spread 1 wedge Laughing Cow cheese on 1/2 of flour tortilla.
- Add about 1/4 of filling ingredients. Spread with back of spoon.
- add 1/8 C mozzarella cheese on top.
- Add salt and pepper to taste.
- Fold one side over to form a semi-circle.
- cook in hot oil about 5 minutes per side until lightly browned (be careful when flipping the quesadilla over--use one spatula to flip and one on top to hold the filling intact) Do not burn.
- Repeat with 3 remaining tortillas.
- Remove from pan and slice in 4 wedges each.
- Serve with tomato slices, avocado slices and sour cream.
- Serve with pico de gallo.
- Muy Sabroso!
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