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
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.
TEXAS STYLE BACON, BEANS AND EGGS: BLACK BEAN CHILAQUILES
Provided by Rachael Ray : Food Network
Time 1h25m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees F.
- Cut tortillas into strips and spray with cooking spray. Bake 12 to 15 minutes until crisp. Arrange in casserole dish.
- Heat a skillet over medium-high heat with 1 tablespoon vegetable oil. Add bacon and brown then remove with a slotted spoon. To the skillet, add the onions, Fresno peppers, and garlic and saute a few minutes.
- Add the beans and season with cumin, chile powder, salt, and pepper, stir in tomatoes, cilantro, and beer. Thicken 1 minute, then adjust seasoning and arrange on top of tortillas, and scatter in bacon bits and cheese.
- Cool and store for make-ahead meal.
- Bake in the hot oven until bubbly and hot, top with fried eggs (as soft or hard as you like), diced avocado and lime wedges.
BLACK BEAN AND CHICKEN CHILAQUILES
Make and share this Black Bean and Chicken Chilaquiles recipe from Food.com.
Provided by nicoleingermantown
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
- Add onion; saute 5 minutes or until lightly browned.
- Add garlic, saute 1 minute.
- Add chicken, cook 30 seconds.
- Transfer mixture to a medium bowl; stir in beans.
- Add broth and salsa to pan, bring to a boil.
- Reduce heat, and simmer 5 minutes, stirring occasionally. Set aside.
- Place half of tortilla strips in bottom of an 11 x 7 baking dish, coated with cooking spray.
- Layer half of chicken mixture over tortillas, top with remaining tortillas and chicken mixture.
- Pour broth mixture evenly over chicken mixture.
- Sprinkle with cheese.
- Bake at 450 for 10 minutes or until tortillas are lightly browned and cheese is melted.
Nutrition Facts : Calories 305.2, Fat 5.7, SaturatedFat 1.4, Cholesterol 39.2, Sodium 61.9, Carbohydrate 42.4, Fiber 8.7, Sugar 1.7, Protein 22.3
QUICK BLACK BEAN CHILAQUILES
A quick Mexican-inspired breakfast using leftover chips, salsa, black beans, veggies, and eggs in the morning.
Provided by Matthew Francis
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium-high heat until it shimmers. Add chopped onion and cook until it softens slightly, about 5 minutes. Add tortilla chips. Add eggs to the pan and stir around with the chips until almost set, 3 to 4 minutes. Pour in black beans and salsa. Stir to combine and heat through, about 5 minutes.
- Top chilaquiles with queso fresco, red onion, avocado, and cilantro. Serve immediately.
Nutrition Facts : Calories 357.7 calories, Carbohydrate 35.2 g, Cholesterol 192.6 mg, Fat 18.3 g, Fiber 9.9 g, Protein 16.7 g, SaturatedFat 4.3 g, Sodium 963.4 mg, Sugar 4.5 g
BLACK BEAN CHILAQUILE
Chilaquile is colorful, jumping with flavor, and filling to boot! This is from the Moosewood Low Fat Favorites Cookbook!
Provided by Sharon123
Categories Southwestern U.S.
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- Sauté the onions in the oil for about 8 minutes, until translucent.
- Stir in the tomatoes, corn, black beans, lime juice, salt, and pepper and continue to sauté for another 5 to 10 minutes, until just heated through.
- Meanwhile, in another saucepan, blanch the greens in boiling water to cover for 1 to 3 minutes, until just wilted but still bright green.
- Drain immediately and set aside.
- Prepare an 8x8-inch casserole dish or baking pan with a very light coating of oil or cooking spray.
- Spread half of the crushed tortilla chips on the bottom.
- Spoon the sautéed vegetables over the tortilla chips and sprinkle on about two-thirds of the grated cheddar.
- Arrange the greens evenly over the cheese and spoon on half of the salsa.
- Finish with the rest of the tortilla chips and top with the remaining salsa and cheddar.
- Bake for about 35 to 40 minutes, until the cheese is bubbling and beginning to brown.
- Serves 4 to 6.
- Try serving this with a simple tossed salad, perhaps with avocado.
- Try Pineapple Buttermilk Sherbet for dessert.
Nutrition Facts : Calories 403.4, Fat 18.9, SaturatedFat 9.1, Cholesterol 40.4, Sodium 1355, Carbohydrate 43.5, Fiber 8.4, Sugar 6.3, Protein 18.4
CORN AND BLACK BEAN CHILAQUILES
Categories Vegetable
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees
- Add crushed tomatoes to a medium sauce pan and heat over medium heat. Cook tomatoes, stirring often, until they begin to slightly brown, about 3 minutes.
- Pour black beans into a plastic bag and use your hands to gently smash the beans until soft. Add black beans to tomatoes, along with roasted corn, vegetable stock and 2 cups warm water, stirring to combine. Reduce heat to medium-low, season with salt and pepper, and simmer to 10 minutes.
- Place bell peppers, cherry tomatoes, diced onions and jalapenos on baking sheet lined with parchment or foil. Drile 1-2 Tbsp oil over vegetables and season with salt and pepper. Place baking sheet into oven and roast for 8-10 minutes.
- When finished roasting, move salsa to medium mixing bowl. Remove cilatro leaves from stems and add cilantro leaves to salsa, stirring to combine.
- While salsa roasts in oven, heat a large skillet over medium-high heat and fill ~1/4" deep with oil. Slice tortillas into strips. Cooking over several batches, add strips to skillet and fry for about 30-45 seconds on each side, until golden brown, then remove to a paper towel. Season with salt, then add most strips to stew and simmer to soften.
- Ladle stew into two bowls. Garnish with roasted salsa and remining tortilla strips.
BLACK BEAN AND ZUCCHINI CHILAQUILES
Steps:
- 1. Preheat the oven to 400° F. Lightly oil a 9- by 13-inch baking pan or 2-quart round casserole.
- 2. Heat the oil in a large saucepan. Sauté the onion until translucent. Add the bell pepper and continue to sauté until it has softened and the onions are golden. Stir in the tomatoes, seasonings, beans, zucchini, and chile pepper. Bring to a simmer, then simmer gently for 5 minutes.
- 3. Layer as follows in the prepared pan. Half the tortillas, half the tomato black bean mixture, and half the cheese. Repeat. Bake for 15 to 20 minutes, or until the cheese is bubbly. Let stand for 5 to 10 minutes, then cut into squares or wedges to serve.
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BLACK BEAN CHILAQUILES | RUSTIC FAMILY RECIPES
From rusticfamilyrecipes.com
Reviews 1Servings 4Cuisine MexicanCategory Dinner
- Combine the diced onion and tomato in a small bowl. Add the cilantro, a squeeze of lime juice. Add a generous pinch of kosher salt and a pinch of black pepper to tasted. Set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and cook, stirring frequently, until it starts to become translucent and light golden brown, about 10 minutes.
- While the beans and tortillas are cooking, mix the sour cream and milk in a small bowl. This will thin the sour cream and make it easier to drizzle. Set aside.
- To serve, spoon the chilaquiles onto plates. Top them with the pico, sour cream, diced avocado and cheese.
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