February 21, 2011 at 6:57 pm (canned black beans, cheddar, chili powder, enchilada sauce, flour tortillas, ground beef, ground cumin, Main Dish, microwave, onion, oregano, oven, stovetop, sweet potatoes)
1 large sweet potato, peeled and cut into 1/2 in. cubes
1 Tbsp. water
1 lb. ground beef
1 medium onion, chopped
1 can (15 oz.) black beans, rinsed and drained
1 can (10 oz.) enchilada sauce
2 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. ground cumin
3 flour tortillas (8 in.)
2 cups (8 oz.) shredded cheddar cheese
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In a large microwave-safe bowl, combine sweet potato and water. Cover and microwave on high for 4-5 minutes or until potato is almost tender.
Meanwhile, in a large skillet, cook beef and onion over medium heat until no longer pink; drain. Stir in the beans, enchilada sauce, chili powder, oregano, cumin and sweet potato; heat through.
Place a flour tortilla in a greased 9-in. deep-dish pie plate; layer with a third of the beef mixture and cheese. Repeat layers twice. Bake at 400 for 20-25 minutes or until bubbly.
Yield: 6 servings
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November 12, 2010 at 4:08 pm (allspice, Autumn, boneless skinless chicken breast, boneless skinless chicken thighs, canned black beans, chicken thighs, cinnamon, cornstarch, dried thyme, ground ginger, honey, Jamaican, lime juice, Main Dish, nutmeg, oven, pumpkin pie spice, red pepper (cayenne), salt, scallions, stovetop, sweet potatoes, vegetable oil, Winter)
Packed with chicken, black beans and sweet potatoes, this Jamaican-style casserole is a meal in one.
Prep time: 15 minutes
Cook time: 1 hour
Serves 6.
1 1/4 teaspoons salt
1/2 teaspoon pumpkin pie spice
3/4 teaspoon ground allspice
3/4 teaspoon dried thyme leaves
1/4 teaspoon ground red pepper (cayenne)
6 boneless skinless chicken thighs
1 tablespoon vegetable oil
1 can (15 oz) black beans, drained, rinsed
1 large sweet potato (1 lb), peeled, cubed (3 cups)
1/4 cup honey
1/4 cup lime juice
2 teaspoons cornstarch
2 tablespoons sliced green onions (2 medium)
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1. Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In small bowl, mix salt, pumpkin pie spice, allspice, thyme and red pepper. Rub mixture on all sides of chicken. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 2 to 3 minutes per side, until brown.
2. In baking dish, layer beans and sweet potato. Top with browned chicken. In small bowl, mix honey, lime juice and cornstarch; add to skillet. Heat to boiling, stirring constantly. Pour over chicken in baking dish.
3. Bake 35 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (180°F) and sweet potatoes are fork tender. Sprinkle with green onions.
Tips: If a dry jerk seasoning or rub is available, use it to save a few minutes. This is a mild jerk seasoning rub; an authentic jerk rub will be spicier. You can substitute 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground ginger and 1/8 teaspoon ground nutmeg for the pumpkin pie spice.
Small boneless skinless chicken breasts can be substituted for the thighs, if you prefer. Or use bone-in thighs.
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June 25, 2010 at 3:04 pm (canned black beans, cilantro, cooked black beans, fresh tomatoes, garlic, green bell pepper, ground cumin, jalapeños, lime juice, Mexican, no-cook, red onion, salsa, salt, serrano peppers, Side dish)
Serve this salsa as a side dish or topping for grain and/or vegetables. Canned beans are acceptable here.
Makes 4 cups.
2 C cooked or canned black beans, rinsed and drained if canned
1/4 C diced red onion
1/2 C diced green bell pepper
1 C diced tomato
1 large clove garlic, minced
1 t ground cumin
1/4 C chopped fresh cilantro
3 T fresh lime juice
1 T chopped chile pepper or to taste
Salt to taste
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In serving bowl, combine all ingredients. Cover and let stand at least 30 minutes to allow flavors to develop. If prepared more than a few hours ahead, chill and return to room temperature before serving.
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June 22, 2010 at 7:59 pm (beef broth, canned black beans, canned kidney beans, chicken broth, chili powder, cooked black beans, cooked kidney beans, corn on the cob, corn tortillas, frozen corn, garlic, green bell pepper, ground cumin, Main Dish, Mexican, onion, oven, stovetop, tomato sauce)
Packed with a savory bean and corn filling, these plump enchiladas will appeal to all who love Tex-Mex flavors. Serve with salsa.
Serves 4.
1 C diced onion
1 C diced green bell pepper
1 t minced garlic
1 T chili powder
1 t ground cumin
1/4 C broth
15-oz can black beans OR 1 1/2 C home-cooked beans with 3/4 C liquid
15-oz can kidney beans OR 1 1/2 C home-cooked beans with 3/4 C liquid
1 C canned tomato sauce
1 C corn kernels, fresh or frozen
8 corn tortillas
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Preheat oven to 450 degrees. Coat a 9 x 13″ baking dish lightly with cooking spray.
In large saucepan, combine onion, bell peppers, garlic, chili powder, cumin and broth. Bring to a simmer over moderately high heat and cook, stirring occasionally, until onion and peppers are tender, 3 to 5 minutes. Add black beans and kidney beans with their liquid, and tomato sauce. Bring to a boil. Reduce heat, cover and simmer 10 minutes to blend flavors. Stir in corn and simmer 2 minutes. Transfer mixture to a strainer set over bowl. Reserve liquid.
Heat tortillas according to package directions.
Put 1/2 C drained filling in each tortilla, then roll and place side by side in prepared baking dish. Drizzle enchiladas with reserved bean-tomato juices. Cover dish with foil and bake until heated through, about 15 minutes. Serve enchiladas right away.
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June 11, 2010 at 7:29 pm (canned black beans, canned chopped green chiles, canned corn, cheddar, chili powder, cornmeal, Main Dish, Mexican, milk, olive oil, onion, oven, stewed tomatoes)
Nothing could be easier to make than this tasty, Mexican-inspired casserole. Along with a salad and some fruit, it makes a delicious entree to serve to guests.
Serves 8.
1 T olive oil
1 C chopped onions
2 t chili powder
1 1/4 C skim milk
15-oz can black beans, drained
15-oz can corn kernels, drained
24-oz can stewed tomatoes
4-oz can chopped green chilies
3/4 C yellow cornmeal, divided
1/4 C shredded cheddar cheese
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Preheat oven to 350 degrees. Lightly oil an 8″ square baking dish.
In large bowl, combine all ingredients except cornmeal and cheese. Stir 1/2 C cornmeal into mixture. In small bowl, mix remaining cornmeal with cheese and sprinkle over top of casserole. Bake, uncovered, until heated through and bubbly, about 45 minutes. Serve warm.
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February 26, 2010 at 12:43 pm (canned black beans, canned chili beans in sauce, cilantro, fresh tomatoes, frozen corn, green bell pepper, Main Dish, mexican cheese blend, onion, Quick Dishes, salt, stovetop, Summer)
Prep Time: 10 min
Total Time: 25 min
Makes: 4 servings
1 cup frozen corn
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt
1 small green bell pepper, chopped (1/2 cup)
1 small onion, chopped (1/4 cup)
1 can (15 ounces) chili beans in sauce, undrained
1 can (15 ounces) black beans, rinsed and drained
1 cup shredded Mexican Cheddar Jack with jalapeño pepper cheese blend (4 ounces)
2 medium tomatoes, chopped (1 1/2 cups)
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1. Mix all ingredients except cheese and tomatoes in 12-inch skillet. Heat to boiling; reduce heat. Cover and simmer 5 minutes.
2. Uncover and simmer 5 to 10 minutes, stirring occasionally, until vegetables are tender. Stir in cheese and tomatoes until cheese is melted.
High Altitude (3500-6500 ft): Stir in up to 1/4 cup water if sticking occurs.
Serve with warmed tortillas or tortilla chips and sliced avocados and tomatoes.
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February 24, 2010 at 2:39 pm (butter, canned black beans, canned diced tomatoes, cheddar, chili powder, couscous, ground cumin, Quick Dishes, scallions, Side dish, stovetop)
Makes 6 servings
1/2 C chopped green onion, divided
2 T butter
14 1/2 oz canned chicken broth
14 1/2 oz canned diced tomatoes
1 t ground cumin
1 t chili powder
10 oz couscous
15 1/2 oz canned black beans, rinsed and drained
1/2 C shredded cheddar
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In large saucepan, cook 1/3 C green onions in butter until tender. Stir in broth, tomatoes, cumin and chili powder. Heat to a boil; remove from heat. Stir in couscous and beans. Cover; let stand 5 minutes.
Fluff couscous mixture with a fork. Top each serving with cheese and remaining green onions.
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February 24, 2010 at 2:03 pm (canned black beans, canned diced tomatoes with green chilies, canned great northern beans, canned kidney beans, canned navy beans, canned pinto beans, frozen corn, hominy, Main Dish, mexican-style stewed tomatoes, oregano, Quick Dishes, red pepper (cayenne), roasted garlic olive oil, salt, stovetop, Vegetarian)
Total time: 15 minutes
Makes 4 servings.
14-1/2 oz diced tomatoes with green chilies OR 14-1/2 oz can Mexican-style stewed tomatoes, chopped
15 oz white hominy, rinsed and drained
15 oz canned beans of choice, rinsed and drained
1 C corn kernels
1 t dried oregano
1/8 t cayenne pepper
Salt to taste
1 T roasted garlic olive oil
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In large saucepan, combine all ingredients except oil. Bring to the boil; reduce heat, partially cover and simmer, stirring occasionally, until flavors blend and ingredients are heated through, about 5 minutes. Just before serving, stir in oil.
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February 10, 2010 at 5:59 pm (7 ingredients or less, beef stew meat, canned black beans, canned diced tomatoes, chili powder, frozen small whole onions, Main Dish, Mexican, mexican-style corn, slow cooker, taco seasoning mix)
Prep Time: 5 minutes
Start to Finish: 9 hours, 35 minutes
6 Servings
2 lb beef stew meat
28 oz can diced tomatoes, undrained
1 C frozen small whole onions
1 t chili powder
1.25 package taco seasoning mix
15 oz canned black beans, drained and rinsed
11 oz canned whole kernel corn with red and green peppers, drained
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1. In 3 1/2 – 4-quart slow cooker, mix beef, tomatoes, frozen onions and chili powder.
2. Cover; cook on Low heat setting 9 to 11 hours.
3. Stir in taco seasoning mix, using wire whisk. Stir in beans and corn. Increase heat setting to High. Cover; cook 15 to 30 minutes or until thickened.
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December 27, 2009 at 3:08 pm (all-purpose flour, canned black beans, coarse kosher salt, corn tortillas, frozen corn, frozen cut spinach, ground cumin, Main Dish, Mexican, olive oil, oven, pepper, pepper jack cheese, scallions, stovetop, tomato paste, vegetable stock)
Prep: 30 minutes
Total: 55 minutes
Serves 8
2 tablespoons olive oil, plus more for baking dishes
2 teaspoons ground cumin
1/4 cup all-purpose flour
1/4 cup tomato paste
1 can (14 1/2 ounces) reduced-sodium vegetable broth
Coarse salt and ground pepper
3 cups grated pepper Jack cheese (12 ounces)
1 can (15 ounces) black beans, rinsed and drained
1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 box (10 ounces) frozen corn kernels, thawed
6 scallions, thinly sliced, white and green parts separated
16 corn tortillas (6-inch)
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1. Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.
2. Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.
3. Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.
4. Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.
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