Black Bean Salsa

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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Two-Bean Enchiladas

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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Slow Cooker Enchiladas

February 9, 2010 at 2:28 pm (Aldi ingredients, carrots, chili powder, cooked black beans, cooked kidney beans, cooked pinto beans, corn, flour tortillas, fresh tomatoes, green bell pepper, ground beef, ground cumin, ground turkey, Main Dish, Mexican, microwave, monterey jack cheese, onion, oven, pepper, red pepper (cayenne), sharp cheddar cheese, slow cooker, stovetop, Summer, summer squash)

Serves 6 – 8

1 lb ground beef or turkey
1 C chopped onion
1/2 C chopped green pepper
2 C cooked pinto or kidney beans
2 C cooked black beans
2 C chopped tomatoes
1/4 – 1/3 C water
1 t chili powder
1/2 t ground cumin
1/4 t pepper
1 C shredded summer squash or carrots, optional
1 C corn
Ground red pepper to taste
1 C sharp cheddar cheese
1 C Monterey Jack cheese
7 flour tortillas, 6 – 7″ in diameter
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Cook beef, onion and green pepper in a large skillet until meat is browned and vegetables are tender. Drain off fat.

Add beans, tomatoes, water (use the lesser amount if using squash), chili powder, cumin, pepper, squash or carrots, corn and red pepper and bring to a boil. Reduce heat, cover and simmer for 10 minutes.

Combine cheeses separately.

In a slow cooker layer about 1 C meat-bean mixture, one tortilla and 1/3 C cheese. Repeat layers to use all ingredients. Cover and cook on low for 5 – 7 hours or until heated through.

Variations: This recipe can be baked in the oven for about 30 minutes at 350 degrees or heated in the microwave. Try various combinations of beans, substitute chicken for the ground meat or use various cheeses for variety.

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