PINTO BEAN TOSTADAS
Ready-to-go pinto beans and crispy corn tortillas prove how easy it is to make a healthy meal. Chili powder kicks up the fun, making this a popular pick for vegetarians and meat eaters alike. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, mix sour cream, lime zest, cumin and 1/4 teaspoon salt. In a large saucepan, heat 1 tablespoon oil over medium heat. Add garlic; cook and stir just until fragrant, about 45 seconds. Stir in beans, pepper sauce, chili powder and remaining salt; heat through, stirring occasionally. Keep warm., Brush both sides of tortillas with remaining oil. Place a large skillet over medium-high heat. Add tortillas in two batches; cook until lightly browned and crisp, 2-3 minutes on each side., To serve, arrange beans and lettuce over tostada shells; top with salsa, sour cream mixture and cheese. Serve with lime wedges.
Nutrition Facts : Calories 291 calories, Fat 10g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 658mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 8g fiber), Protein 11g protein. Diabetic Exchanges
BLACK BEAN, CORN AND TOMATO SALAD
Provided by Food Network Kitchen
Time 2h10m
Number Of Ingredients 10
Steps:
- In large pot cover beans with cold water. Bring to a boil. Remove from heat, cover, and let sit for 1 hour. Drain beans and add fresh water to completely cover. Bring to a boil and simmer for 1 hour until beans are tender. Drain. In a serving bowl toss tomatoes with salt and set aside for 10-15 minutes to bring out juices. Add beans, corn, and onion and mix well. Add cilantro, lime juice and oil. Stir to coat. Season with salt, pepper and cayenne to taste. Serve immediately, or set aside for 30 minutes for flavors to intensify.
PINTO BEAN SALSA SALAD
Provided by Food Network Kitchen
Time 20m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, remaining salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
- For the salad: Toss together the beans, corn, bell pepper, and onions. Add the dressing and toss to coat evenly. Gently fold in the tomatoes, avocado, and cilantro. Adjust seasoning with salt and pepper, to taste, and serve.
PINTO BEAN, FRESH CORN AND TOMATO SALAD
Great salad to bring to a BBQ, adds wonderful flavor to grilled dishes. Making it with fresh corn is what makes it so delicious!
Provided by CRyan
Categories Corn
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash and drain the pinto beans, chop the tomatoes, onion and basil.
- Grill fresh corn on the bbq or outdoor/indoor grill until done.
- Cut off the kernals into a bowl.
- In the same bowl, combine the corn kernals, the pinto beans, tomatoes, onion and basil in large bowl.
- In a seperate small bowl whisk olive oil, lemon juice, parsley and garlic to blend.
- Pour the dressing over the corn mixture and stir to combine.
- Season with salt and pepper.
- Serve at room temperature.
- This dish can be made 4 hours ahead, just cover and chill.
CORN, TOMATO AND BEAN SALAD
Categories Salad Bean Tomato Vegetable High Fiber Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Combine corn, beans, tomatoes, onion and basil in large bowl.
- Whisk oil, lemon juice, parsley and garlic in small bowl to blend. Stir into corn mixture. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill. Serve at room temperature.)
REFRIED BEAN TOSTADAS
For a change of pace, you can substitute purchased tostada shells for tortillas or add more lettuce and use taco salad shells. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 tostadas.
Number Of Ingredients 12
Steps:
- In a large ungreased skillet, cook tortillas for 1-2 minutes on each side or until lightly browned. Remove and set aside. , In the same skillet, saute mushrooms and zucchini in oil until crisp-tender. Add salsa and corn; cook for 2-3 minutes or until heated through. , Spread refried beans over each tortilla; top with lettuce, salsa mixture, cheese, avocados, tomatoes and sour cream.
Nutrition Facts : Calories 588 calories, Fat 31g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 1250mg sodium, Carbohydrate 60g carbohydrate (9g sugars, Fiber 12g fiber), Protein 19g protein.
BEST EVER PINTO BEANS
I learned to make pinto beans from my Grandma, who came from Oklahoma. I've added to the recipe, and my Mother used to say mine were the best beans she'd ever tasted. Serve the Southern way - with cornbread and steamed greens.
Provided by Foxy
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 7h10m
Yield 6
Number Of Ingredients 6
Steps:
- Cover pinto beans with water in a large bowl. Soak beans for 4 hours, changing water every 30 to 45 minutes. Drain.
- Bring 6 cups water to a boil in a large pot. Add pinto beans, ham hock, and kosher salt to the pot. Pour in more water if needed to cover ingredients by at least 1 inch.
- Reduce heat to medium-low and simmer until beans are just tender, 2 to 3 hours.
- Remove ham hock from beans; cut meat from the bone, chop the ham, and return to pot.
- Stir tomato sauce and brown sugar into the beans. Continue to simmer until beans are tender and flavors are blended, about 1 more hour.
Nutrition Facts : Calories 352.5 calories, Carbohydrate 49.5 g, Cholesterol 22.7 mg, Fat 8.2 g, Fiber 16.1 g, Protein 21.8 g, SaturatedFat 2.7 g, Sodium 509 mg, Sugar 4 g
PINTO BEAN AND CHEDDAR PATTIES
This is another recipe I found in the mag. SELF. For those watching calories this is what was printed in the mag. "322 calories per serving, 8.9 g fat (1.2 g saturated), 41.8 g carbs, 7 g fiber, 19 g protein"
Provided by KTLynn
Categories Lunch/Snacks
Time 3m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat broiler.
- Place 1 1/2 cups breadcrumbs on a baking sheet and toast under broiler for several seconds or until browned. Remove; let stand 5 minutes.
- Mash beans in a mixing bowl. Add cheese, chile, toasted breadcrumbs, chili powder, cumin, oregano, and salt and pepper to taste.
- Form mixture into 4 patties about 3 inches across. Dredge patties in remaining 1/2 cup untoasted breadcrumbs.
- Heat oil in a medium sauté pan over medium heat. Cook patties until crisp and golden brown, 3 to 5 minutes per side. Serve hot with 2 tbsp fresh salsa.
Nutrition Facts : Calories 224.5, Fat 8.7, SaturatedFat 1.3, Sodium 623.9, Carbohydrate 30.1, Fiber 6.5, Sugar 2.8, Protein 8
PINTO BEAN & CHEDDAR TOSTADAS WITH FRESH CORN & TOMATO SALAD RECIPE
Provided by á-7737
Number Of Ingredients 12
Steps:
- 1. Prep ingredients Preheat oven to 450°F with racks in the center and upper third. Peel and finely chop 2 teaspoons garlic. Shuck corn, removing any strings, then cut kernels from cob. Core tomato, then finely chop. 2. Marinate tomatoes In a medium bowl, whisk to combine ½ teaspoon of the garlic, 4 teaspoons vinegar, 2 teaspoons oil, and a pinch each salt and pepper. Add tomatoes, stirring to combine. 3. Cook corn Heat 2 tablespoons oil in a large skillet over medium-high until shimmering. Add corn and a pinch each salt and pepper. Cook, stirring, until corn is tender and browned in spots, 3-4 minutes. Transfer to bowl with tomatoes. Return skillet to stovetop. 4. Season refried beans Heat 2 tablespoons oil in same skillet over medium. Add 1½ tablespoons taco seasoning and remaining garlic; cook until fragrant, 30 seconds. Add beans and their liquid. Cook over medium-high until liquid is reduced by half, 5-6 minutes. Remove from heat. Mash beans with 2 tablespoons butter. Season to taste with salt and pepper. 5. Finish & serve Brush tortillas generously with oil and place on 2 rimmed baking sheets. Bake on center and top racks until lightly browned in spots, 8-10 minutes, rotating trays halfway. Flip tortillas. Top with refried beans and cheese. Return to oven until cheese melts, 5-6 minutes, rotating half way through. Serve tostadas with salad alongside. Enjoy! 6. Make it meaty! Top these veggie tostadas with grilled chicken strips or even crispy, rendered chorizo sausage for a little kick.
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