October 11, 2009 at 4:24 pm (Main Dish, Vegetarian, canned black beans, cilantro, cold leftover rice, garlic, green bell pepper, grill, hot cooked rice, lime juice, orange bell peppers, red bell peppers, roma tomatoes, salt, scallions, vegetable oil, yellow bell pepper)
Prep Time:10 min
Start to Finish:30 min
makes:6 servings
15 oz canned black beans, drained, rinsed
3/4 cup cooked white rice
4 medium green onions, sliced (1/4 cup)
1/4 cup chopped fresh cilantro
2 tablespoons vegetable oil
2 tablespoons lime juice
1 clove garlic, finely chopped
1/4 teaspoon salt
3 large bell peppers, cut lengthwise in half, seeds removed
1 plum (Roma) tomato, diced
Additional chopped fresh cilantro, if desired
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1. Heat coals or gas grill for direct heat. Cut three 18×12-inch pieces heavy-duty foil. Spray with cooking spray.
2. Mix beans, rice, onions, 1/4 cup cilantro, the oil, lime juice, garlic and salt. Place 2 bell pepper halves on one side of each foil piece. Fill with bean mixture.
3. Fold foil over peppers so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
4. Cover and grill packets over medium heat 15 to 20 minutes or until peppers are tender. Place packets on serving platter. Cut large X across top of each packet; fold back foil. Sprinkle with tomato and additional cilantro.
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October 9, 2009 at 1:45 pm (Main Dish, canned black beans, canned chopped green chiles, canned pinto beans, cheddar, chili powder, ground beef, onion, salsa, scallions, slow cooker, stovetop, tomato sauce)
Prep Time: 15 min
Total Time: 8 hours 20 min
Makes: 6 servings
1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
2 cups thick ‘n chunky salsa
1 can (15 oz) tomato sauce
1 can (4.5 oz) chopped green chiles
2 teaspoons chili powder
1 can (15 to 16 oz) pinto beans, drained, rinsed
Shredded Cheddar cheese, if desired
Sliced green onions, if desired
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1. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
2. In 3- to 4-quart slow cooker, mix beef mixture and remaining ingredients except beans.
3. Cover; cook on Low heat setting 8 to 10 hours.
4. Stir in beans. Cover; cook on Low heat setting about 5 minutes longer or until beans are hot. Top with cheese and onions.
Substitution: Vary the taste by using black beans instead of pinto beans. If you like a milder chili, use mild salsa and a little less chili powder.
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September 11, 2009 at 11:07 am (7 ingredients or less, Mexican, Vegetarian, canned black beans, canned garbanzos, chili powder, ground cumin, mexican-style corn, salsa, slow cooker)
Sylvia Sivley – Schenectady, NY
1 15-oz can garbanzo beans
1 15-oz can black beans
1 24-oz jar of your favorite salsa
2 tbsp chili powder (or more to taste)
1 tbsp cumin
1 cup water
1 15-oz can Mexican-style corn (optional)
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Turn crockpot on low heat. Mix all ingredients together in crockpot. Cover and cook 4-6 hours (depending on thickness you desire).
Notes: Adding the corn makes a nice accent on the black beans. Not only does this chili taste wonderful; it is pretty also!
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July 17, 2009 at 4:33 pm (Main Dish, canned black beans, canned chopped green chiles, cheddar, flour tortillas, garlic, lettuce, onion, oven, red pepper flakes, roma tomatoes, stovetop, taco shells, tomato paste)
Makes: 12 wraps
Total Time: 30 min
12 corn taco shells or 8-inch flour tortillas
2 cans (15-oz.) black beans, rinsed and drained
2 medium garlic cloves, crushed
1 medium onion, finely chopped
4-oz can chopped mild green chilies
1 tablespoon tomato paste
1/2 to 1 teaspoon crushed red pepper flakes
1 cup shredded cheddar cheese
3 cups shredded lettuce
4 ripe plum tomatoes, diced
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Preheat oven to 250 degrees. If using taco shells, separate and place on baking sheet. If using tortillas, wrap in foil. Bake taco shells or tortillas about 10 minutes or until heated through. Alternatively, wrap tortillas in damp paper towels and microwave on high 30 to 60 seconds.
Meanwhile, in a large nonstick skillet, combine beans, garlic, onion, chilies, tomato paste and red pepper flakes. Bring to a simmer, stirring constantly. Cover and cook over low heat 10 minutes, adding small amounts of water if necessary to prevent sticking. Uncover and if any juices are left, increase heat and cook until most of the liquid evaporates. Mash beans down to a chunky texture with a fork.
To assemble, in each taco shell or tortilla spoon 2 heaping tablespoons of filling. Top with cheese, lettuce and tomato. Roll tortilla around filling ingredients.
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July 10, 2009 at 2:58 pm (7 ingredients or less, Aldi ingredients, Salad, canned black beans, canned corn, cheese, ranch dressing, romaine, salsa, tortilla chips)
Prep Time: 5 min
Total Time: 5 min
Makes: 4 servings, 1-1/2 cups each
6 cups torn romaine lettuce
15 oz canned black beans, drained, rinsed
11 oz canned corn, drained
1/2 cup thick ‘n chunky salsa
1/2 cup cheese crumbles
1/2 cup ranch dressing
1 cup broken tortilla chips
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Place lettuce on serving platter or in bottom of glass serving bowl.
Cover with layers of beans, corn, salsa and cheese.
Drizzle with dressing; sprinkle with chips.
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May 22, 2009 at 6:57 pm (butter, canned black beans, chicken broth, cilantro, garlic, ground cumin, long-grain white rice, shallots, stovetop)
Great served with Grilled Flank Steak with Avocado Relish.
1 T butter
1/4 C chopped shallots
1 t minced garlic
2/3 C long-grain white rice
1 1/3 C chicken broth
1/4 t ground cumin
2 T chopped cilantro
15 oz canned black beans, rinsed and drained
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Melt butter in a medium saucepan over medium-high heat. Add shallots and garlic; saute 3 minutes, stirring frequently. Add rice; saute 1 minute. Add chicken broth and cumin. Bring to a boil; cook 20 minutes or until liquid is absorbed. Remove from heat; stir in cilantro and beans. Serves 4.
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May 9, 2009 at 4:07 pm (Main Dish, apple juice, blender, canned black beans, canned chopped green chiles, canned plum tomatoes, carrots, celery, chili powder, garlic, granulated sugar, ground cumin, honey, jalapeños, monterey jack cheese, onion, pepper, salt, sour cream, stovetop, vegetable stock, yogurt)
1/2 C apple juice
2 C chopped onions
1/2 C chopped celery
1/2 C chopped carrots
2 to 3 T minced garlic
2 t ground cumin
4 t chili powder, or to taste
4 C canned black beans, drained and rinsed
2 C vegetable stock
2 t honey OR sugar
1/4 C canned chopped mild green chilies OR jalapenos
16 oz canned plum tomatoes, chopped
Salt and pepper to taste
1/3 C grated Monterey Jack cheese
1/2 C sour cream OR yogurt
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In a large Dutch oven over medium-high heat, bring apple juice to a boil. Add onions; saute, stirring, 2 minutes. Add celery, carrots, garlic, cumin and chili powder to taste; saute, stirring 3 minutes.
Add black beans, stock, honey or sugar, chilies and tomatoes. Increase heat to high; cover pot and bring chili to a boil. Reduce heat to medium-high; simmer, covered, 10 minutes, stirring occasionally.
To thicken, place 1 C chili in blender and carefully puree on low speed. Return pureed chili to pot. Adjust seasonings. Stir in cheese, top each bowl with a dollop of sour cream or yogurt and serve. Serves 4 to 6.
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May 9, 2009 at 3:43 pm (Salad, canned black beans, cold leftover rice, cooked brown rice, fresh tomatoes, frozen corn, leaf lettuce, no-cook, pepper jack cheese, picante sauce, red bell peppers, salsa, scallions, sour cream, yellow bell pepper)
For more fiber and nutrients, substitute brown rice for the white in this recipe.
Start to Finish: 30 minutes
2 C cooked long grain rice, chilled
15 oz canned black beans, drained and rinsed
2 C chopped tomatoes
1 C chopped yellow or red bell pepper
1 C frozen corn, thawed
2 green onions, thinly sliced
2 T snipped cilantro
1 C picante sauce or salsa
4 oz pepper jack cheese, cut in 1/4″ cubes (optional)
Lettuce leaves
1/2 C sour cream
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1. In large bowl stir together chilled rice, beans, tomatoes, swee pepper, corn, onions and cilantro; add picante sauce or salsa. Toss to coat. Stir in cheese, if using.
2. Line six salad bowls or plates with lettuce leaves. Top with rice mixture. Serve with sour cream. Makes 6 servings.
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May 9, 2009 at 3:33 pm (7 ingredients or less, canned black beans, canned diced tomatoes with green chilies, cilantro, corn chips, green bell pepper, lime juice, no-cook, red bell peppers, salsa, scallions, tortilla chips)
14.5 oz canned diced tomatoes with green chilies
15 oz canned black beans, drained and rinsed
1 bunch green onions, chopped
1 – 2 T cilantro, chopped
1 medium red or green pepper, chopped
1 – 2 T lime juice
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Combine all of the above ingredients and serve with corn chips or tortillas.
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May 3, 2009 at 11:39 am (Main Dish, canned black beans, canned chopped green chiles, canned diced tomatoes, canned pinto beans, corn tortillas, frozen corn, ground cumin, monterey jack cheese, oregano, oven, scallions, sour cream, yogurt)
15 oz canned pinto or black beans, drained and rinsed
14 oz canned diced tomatoes
4 oz chopped green chilies
2 C frozen corn, thawed
2 green onions, minced
1/2 t ground cumin
1/2 t dried oregano
8 corn tortillas
1 1/2 C grated Monterey Jack cheese
Plain yogurt or sour cream (optional)
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Preheat oven to 400 degrees. In a large mixing bowl, combine beans, tomatoes, chilies, corn, green onions, cumin and oregano; mix thoroughly.
Oil a 2-quart casserole or baking dish. Line baking dish with 4 tortillas, overlapping if necessary. Spread half of bean mixture in a layer over tortillas. Sprinkle with half of cheese. Repeat.
Bake 12 to 15 minutes, or until cheese is bubbly. Let stand 1 to 2 minutes, then cut into squares to serve. Top each serving with a dollop of yogurt or sour cream if desired. Makes 6 servings.
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