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Black Bean Quesadillas

justingirl1989 — Thu, 17 Jul 2008 04:54:03 -0700

This super-easy cheesy Mexican meal. This dinner will help you slim down south of the border--one serving of these black bean quesadillas has nine grams of belly-fat-fighting fiber.

Prep time: 10 minutes Cook time: 8 minutes

Ingredients:

4 fajita size flour tortillas
1 tsp jarred chopped garlic
1 c low-fat Mexican cheese blend
1 can (15 oz) no-salt-added or low-sodium black beans
1 can (15 oz) low-sodium diced tomatoes with green chilies 2 Tbsp ground cumin
Directions:

Preheat broiler. Lightly coat cookie sheet with cooking spray.
n a large skillet over medium heat, cook black beans, tomatoes, cumin, and garlic until liquid dissolves, stirring occasionally.
Place folded tortillas on cookie sheet. Unfold and fill half of each with 1/4 of the bean mixture, topped with 1/4 of the cheese. Fold over other side of tortilla.
Place cookie sheet under broiler and heat for 3 to 5 minutes, watching carefully so tortillas don't burn. Flip and cook for 1 to 2 minutes more. Serve with corn salad.
Nutrition Facts:

http://fitceleb.imnotobsessed.com/2008/07/16/black-bean-quesadillas

Black Bean Quesadillas

justingirl1989 — Wed, 03 Sep 2008 05:31:01 -0700

The salsa does more than bring a spicy kick; along with the spinach and whole-wheat tortilla, it contributes fiber. The beans do, too -- and they also lend a protein boost.

Night before: Assemble the quesadillas, place in a portable container, and put in the fridge. Using frozen spinach saves on cooking time.

Prep: 10 minutes Total: 10 minutes

Ingredients:

1 1/2 cup canned black beans, drained and rinsed, mashed with a fork
2 whole-wheat tortillas (8-inch)
1/2 cup thawed frozen spinach, squeezed dry
1/2 cup shredded, reduced-fat pepper-jack cheese
(2 ounces) Coarse salt and ground pepper
1/2 cup fresh salsa, for serving
Directions:

Spread beans over half of each tortilla.
Top with spinach and cheese; season generously with salt and pepper.
Fold tortillas in half over fillings.
When it's time to eat, place quesadillas on a microwave-safe plate; cook on high power until heated through, about 2 minutes. Top with salsa.
Source

http://www.fitceleb.com/2008/09/02/black-bean-quesadillas

Pineapple & Black Bean Enchiladas

ALSW — Mon, 04 Jun 2007 13:12:22 -0700

I figured that I would add this one as well, in case anyone else wanted to try it! The recipe is compliments of the Pillsbury website and and I found it while searching for a few pineapple and black bean recipes. This one looks good, although I've yet to try it!

Pineapple-Black Bean Enchiladas
Prep Time: 30 min ; Start to Finish: 1 hr 10 min
Makes: 8 servings
Traditional enchiladas take a healthful vegetarian twist in a sassy dish filled with fruity flavors.

INGREDIENTS

2 teaspoons vegetable oil
1 large yellow onion, chopped (about 1 cup)
1 medium red bell pepper, chopped (about 1 cup)
1 can (20 oz) pineapple tidbits in juice, drained, 1/3 cup juice reserved
1 can (15 oz) Progresso® black beans, drained, rinsed
1 can (4.5 oz) Old El Paso® chopped green chiles
1 teaspoon salt
1/2 cup chopped fresh cilantro
3 cups shredded reduced-fat Cheddar cheese (12 oz)
1 can (10 oz) Old El Paso® mild enchilada sauce
8 whole wheat flour tortillas (8 or 9 inch)
1/2 cup reduced-fat sour cream
8 teaspoons chopped fresh cilantro

DIRECTIONS

1 . Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chiles and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.
2 . Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.
3 . In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.
4 . Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.

Frijoles Negros (black beans)

DesignRchic — Mon, 22 Jan 2007 18:36:36 -0800

Here's another Cuban dish I'd love to share with you all and LisaK
It compliments a side of white rice along with any meat. Typically, black beans are made with a package of dry beans, boiled and soaked for an hour, sometimes you can use a ham bone for flavor, BUT most of us want something that’s quicker, so here’s my version.
Ingredients
Ingredients

1 can black beans
3 cloves of garlic, peeled and crushed (or use minced garlic)
A quarter of sweet onion, peeled and chopped
1 Half bell pepper, chopped
3-4 strips of bacon, chopped
3 teaspoons ground cumin
Small handful of chopped cilantro (cut off stems, and only use leaves)
Small handful of chopped parsley (cut off stems, and only use leaves)
1 teaspoon of Adobo powder (shown in picture)
salt and pepper to taste

In a medium sauce pan, add the chopped bacon bits and fry. Next, add the onion, pepper, and garlic, cook until onion is partially transparent.
Step 1

Next add in the can of black beans (include the water that comes in the can). Add in remaining ingredients & spices and leave on a low heat for 15 minutes.
Step 2

Add salt & pepper to taste.
Compliment with white rice!
Serves: 4
Time to Prepare & Cook: Approx 25 minutes

Aye Pero Que Rico!!!

Slow Cooker Cuban Black Beans and Rice

ALSW — Tue, 14 Aug 2007 13:30:14 -0700

Today's recipe comes with a little spice to it - one of my absolute favorite things. I've never been one of those girls who likes bland cooking. In my little world, the spicier, the better!

So this recipe really appealed to me when I saw it. It comes from the Betty Crocker website and it just looks so tempting and tasty!

Cuban Black Beans and Rice
From Bettycrocker.com

Prep Time: 20 minutes
Makes about 6 servings.

1 pound dried black beans (2 cups), sorted and rinsed
1 large onion, chopped (1 cup)
1 large bell pepper, chopped (1 1/2 cups)
5 garlic cloves, finely chopped
2 dried bay leaves
2 cups Progresso® diced tomatoes (from 28-oz can), undrained
5 cups water
2 tablespoons olive or vegetable oil
4 teaspoons ground cumin
2 teaspoons finely chopped jalapeño chilies
1 teaspoon salt
3 cups hot cooked rice

1. Mix all ingredients except rice in 3 1/2- to 6-quart slow cooker.
2. Cover and cook on high heat setting 6 to 8 hours or until beans are tender and most of the liquid is absorbed. Remove bay leaves.
3. Cook the rice according to package directions.
4. Serve beans over rice.

Yummy! And with fall coming, what better way to spice up those cold nights than with a dish like this? Enjoy!

For ALSW: Vegetarian Black Bean Chili with Pineapple Salsa

mellie_608 — Mon, 04 Jun 2007 15:22:53 -0700

Here's another that I found from a blog titled "What Do I Know?" Have not tried it myself but it looks good with or without the pineapple salsa. Plus the recipe for the pineapple salsa would be great with other recipes.

Chili

2 cups dried black beans, rinsed
5 to 6 gloves garlic, minced
2 teaspoons ground cumin
2 1/4 teaspoons salt
black pepper, to taste
2 teaspoons dried basil
1/2 teaspoon dried oregano
crushed red pepper or cayenne, to taste
1 tablespoon fresh lime juice
2 medium-sized green bell peppers, chopped
1 medium onion, chopped
2 tablespoons olive oil
1/2 cup tomato puree
1 medium Anaheim or poblano chile, minced or 1 4-oz can diced green chiles
Wedges of lime for garnish

Soak the beans in plenty of water for several hours or overnight. (But first rinse them, and rinse them again, then pick through them to make sure there aren't any bits of dirt posing as beans. Or use canned.) Drain off the soaking water, and cook in fresh boiling water, partly covered, until tender (1-1 1/2 hours). Check the water level during cooking; add more as necessary. (If you're using canned, this is the point at which you'll come in.)

In a heavy skillet, saute garlic, seasonings, lime juice, onion and bell peppers in olive oil over medium-low heat until the peppers are tender, 10-15 minutes.

Add the sautéd vegetables to the cooked beans, along with the tomato puree and chiles. Simmer, covered, over very low heat, stirring every now and then, for about 45 minutes.

Serve topped with Pineapple Salsa and, if desired, grated soy cheese and/or sour cream. Squeeze a wedge of lime into the bowl if desired.

Pineapple Salsa

2 cups minced fresh or canned crushed pineapple
2 medium cloves garlic, minced
2-3 tablespoons fresh mint, chopped fine
2 tablespoons lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
cayenne to taste

Combine everything, cover tightly and refrigerate. This keeps a long time in the refrigerator.

Smoked Turkey, Black Bean, Bell Pepper And Corn Salad

justingirl1989 — Thu, 31 Jul 2008 05:24:56 -0700

Summer is the perfect time for quick meals that require no heat. In this delicious no-cook recipe, the smoked turkey adds protein, making for a more complete (and filling!) meal.

Ingredients:

3 cups (about 3/4 lb) diced, cooked smoked turkey breast
1 can (15.5 oz) black beans, rinsed and drained
1 1/2 cups fresh corn kernels
1 cup cherry tomatoes, halved
1 cup diced bell peppers (any colors)
1/2 cup finely chopped red onion
3 cups arugula Dressing
1/2 cup chopped fresh mint (plus leaves for garnish)
1 tbsp finely chopped garlic
1/2 cup tomato juice
2 tbsp fresh lemon juice
1 tbsp sherry (or balsamic) vinegar
1 tbsp olive oil
Directions:

Combine turkey, beans, corn, tomatoes, bell peppers and onion in a bowl.
Whisk all dressing ingredients in another bowl. Season with salt and pepper.
Add dressing to turkey mixture and toss to combine. Divide arugula among 4 plates and top with turkey salad.
Nutrition Facts:

282 calories per serving 5.9 g fat (0.5 g saturated) 37.2 g carbs 8.7 g fiber 24.3 g protein

http://fitceleb.imnotobsessed.com/2008/07/28/smoked-turkey-black-bean-be...

Chipotle-Black Bean Burritos

nurdburd13 — Tue, 28 Aug 2007 08:38:16 -0700

http://friendseat.com/recipe.php?recipes_id=23202

Ingredients

3 tablespoons olive oil
1 medium-size red onion, chopped
1 tablespoon chili powder
1 15-ounce can black beans, drained
1/2 cup frozen corn kernels, thawed
1/3 cup plus 3/4 cup purchased chipotle salsa

1 avocado, halved, peeled, pitted, diced
6 tablespoons chopped fresh cilantro

4 10- or 12-inch-diameter flour tortillas
1 cup crumbled queso fresco or feta cheese

Directions

CHIPOTLE-BLACK BEAN BURRITOS :

Heat olive oil in medium saucepan over medium heat. Add onion and chili powder; saut� until onion softens, about 4 minutes. Stir in beans, corn, and 1/3 cup salsa. Reduce heat to medium-low, cover, and cook 10 minutes to blend flavors, stirring often. Season filling to taste with salt and pepper.

Stir together remaining 3/4 cup salsa, diced avocado, and 2 tablespoons cilantro in small bowl.

Heat tortillas 1 at a time over gas flame or electric burner for several seconds on each side to soften. Transfer to work surface. Spoon filling onto centers of tortillas, dividing equally. Top each with 1 tablespoon cheese and 1 tablespoon cilantro. Fold 2 sides in over filling, then roll up burrito from unfolded edge. Place 1 burrito, seam side down, on each of 4 plates. Top with avocado-salsa mixture and remaining cheese.

Super Simple & Hearty Black Bean Soup

marthalilian126 — Tue, 20 Nov 2007 09:28:34 -0800

Since I am now on a serious budget, I have been cooking for myself a LOT more often. Here is one of my favorite staples that is easy AND very inexpensive. It is also perfect for the cooler weather. Just make sure you have a can opener!

- 1 can of black beans
- 1/2 cube of chicken bullion
- 1 cup of water
- 1 dash of cumin
- 1 dash of garlic salt
- 1/4 cup of shredded cheese (I like Monterey Jack)

In a medium sized sauce pan dissolve the bullion in the water. Add the black beans, cumin and garlic salt and bring to a simmer. Serve and top with shredded cheese.

I also like to spice things up and will additionally add hot sauce, cilantro, sour cream and/or salsa. It pairs perfectly with quesadillas.

In Desperate Need of Pineapple & Black Bean Recipes!

ALSW — Mon, 04 Jun 2007 10:53:34 -0700

Hey, everyone! I am in desperate need of your help. I just finished my lunch and it was this frozen entree called Pineapple and Black Bean Chicken. Absolutely delicious. The flavors were so good! So now I would love some other recipes that feature pineapple and black beans as the ingredients or main flavor component!

Help me out! Please!