My latest Saturday a.m. staple is this unusual omelet, filled with cumin-laced black beans and crumbled feta. It's everything one could ask for in a breakfast — salty, creamy, and filling — but it clocks in at under 350 calories and about $1.50 per serving. You can't beat that! Want the recipe? Then read on.
While it looks like they have been pan fried, these cakes are actually cooked under the broiler with a minimal amount of oil. If you don't want to use full-fat sour cream, try substituting light sour cream or yogurt for the same great taste. Or jazz up the dipping sauce with extra jalapeno. Not only are these a great starter, but served with a salad, they are also a scrumptious vegetarian dinner. Heat up your broiler and keep reading for the recipe.
Black beans are versatile little legumes. Served up as a side dish to a heart healthy meal or part of a cheesy and greasy plate of Mexican enchiladas, I love the little guys. But perhaps the recipe I find most delectable (and healthy!) is a tangy bowl of black bean soup. Add a bit of broth, a few veggies, and some seasoning and you've got yourself a low calorie yet protein packed stew of nutrition that is sure to fill the belly and leave a smile on your face.
Yep, they are as good as they look! They are also simple to make and you can either grill them or bake them in the oven. I went the oven route as I was afraid they’d fall apart on the grill. These go great with the coleslaw that I made earlier today, which can also be easily thrown together while the burgers are baking.
Make today a meatless Monday when you read more
If you love black beans, you'll love this dip. It's creamy, rich, and insanely addictive. You could use canned black beans, but taking the time to soak and cook dried beans really does make a difference in flavor. The chef at Eat @ Joe's told me the dip is made with two kinds of Costa Rican cheese, but I found a combination of pepper jack and Monterey jack works perfectly.
This dip makes a delicious start to a Central American feast and it would be a wonderful addition to a March madness spread. For the recipe, read more
This story was written by member lauren and comes from the Kitchen Goddess group in the YumSugar Community.
I love Mexican food but I must admit I have always bought canned refried beans. Feeling brave, I decided to try to make my own. The actual hands on time is pretty minimal but I did have to soak the beans and also cook them for nearly 2 hours. But the end result was delicious and well worth the wait. If you want to make them vegetarian you can easily substitute the bacon drippings for oil but boy does that bacon add a lot of flavor!
To get her recipe, keep reading.