2 (15.5 oz.) cans black beans, drained and rinsed
Juice of 1 lime, plus lime wedges for serving
2 Tbsp. extra-virgin olive oil
1 tsp. chopped garlic
Pinch cayenne pepper
Pinch ground cumin
Salt and pepper
20 oz. soft fresh goat cheese, crumbled
1 cup heavy cream
2 bags tortilla chips (18 to 24 oz. total)
3 ripe avocados, coarsely chopped
1 pint fresh pico de gallo or salsa
1 cup chopped cilantro
In a medium saucepan, combine the black beans, lime juice, onion, olive oil, garlic, cayenne, cumin and a pinch salt and pepper. Cover and warm over medium-low heat, about 5 minutes. Remove from the heat and transfer half of the mixture to a food processor; blend until smooth. Return the puree to the saucepan and stir; cover to keep warm.
In a medium, microwaveable bowl, stir the goat cheese with the heavy cream. Cover and microwave on high power for 90 seconds; whisk until creamy. Set aside.
Place a large handful of tortilla chips in individual paper bowls, drizzle with goat cheese sauce and top with the black bean mixture, avocado, pico de gallo and cilantro. Serve with lime wedges.
10 oz. chopped spinach
15 oz. Pinto beans
15 oz. Black beans
Shredded Monterry Jack Cheese
8 Flour tortillas
Pico de Gallo Salsa (Ray):
4 vine ripe tomatoes, seeded and chopped
1-2 jalapeno peppers, finely chopped
1 small white/yellow onion, chopped
1/4 cup cilantro or parsley leaves finely chopped
Pinch of salt
Combine all ingredients in a small bowl.
Corn Relish (Lagasse):
3 tsp. olive oil
1 1/2 cups corn kernels
1 tsp. minced garlic
1/2 tsp. salt
1/8 tsp. cayenne pepper
1/2 cup chopped seeded tomatoes
3 Tbsp. minced red onions
2 Tbsp. chopped fresh parsley leaves
1 1/2 teaspoons white wine vinegar
In a medium skillet, heat 1 tsp of olive oil over medium-high heat. Add the corn and garlic, stirring until starting to caramelize (about 4 minutes). Add 1/4 teaspoon of the salt and cayenne pepper. Cook until fragrant and the corn is caramelized (about 1 minute). Remove from heat and let cool slightly. In a bowl, combine the corn and the remaining ingredients.
Yields about 1 1/2 cups.
Saute black beans in olive oil with the 3 pepper powders, mix and cook 2 minutes (optional: add chopped jalapeno).
Add pinto beans and cook 5 minutes or until beans begin to get dry.
Remove bean mixture to bowl and squash about half of the beans with a fork.
Saute chopped spinach in olive oil for 5 minutes. Add pinch of salt if desired.
Remove spinach to bowl.
Steam flour tortillas until soft and moist.
Heat vegetable oil in pan.
Lay out flour tortilla and layer with cheese, bean mixture, spinach, corn relish and pico de gallo.
Make sure to use a lot of cheese in each tortilla (almost half of total filling), but don't use so much filling that you can't roll it tightly at 2 inch diameter.
Tightly roll up tortilla about 2 inches in diameter and tuck sides in.
Place flaquitie onto the hot vegetable oil with the seam-side down.
Fry about 30 seconds, turn over and fry another 30 seconds.
If desired, also fry both sides which haven't yet touched the pan.
If desired, or if a lot of cheese was used, place in oven for 7 minutes at 350.
Serve with salsa, chipotle sauce, or ranch dressing.
1 (15 oz.) can of black beans
1 (15 oz.) can of light red kidney beans
1 medium-sized onion
10 oz. sliced mushrooms
1 tsp. Thyme
1 tsp. Chili pepper
5 large flour tortillas
8 oz. Monterrey Jack cheese
Dice onions and saute. Add sliced mushrooms and sauté for 5 minutes.
Add beans, thyme, chili pepper. Saute for 5 minutes.
Place tortillas on baking sheet.
Coat ½ of tortilla with grated Monterrey Jack cheese followed by sauté, diced tomatoes, and cheese.
Fold over. Repeat for remaining tortillas shells.
Bake at 350 degrees for 10 minutes.
Makes 4-5 large quesadillas.
1 cup instant brown rice
6 scallions, trimmed and sliced
2 tsp. minced garlic
1 1/2 tsp. chopped fresh thyme
1 cup frozen corn
1 cup fresh whole-wheat breadcrumbs
1/2 tsp. salt
1/4 tsp. freshly ground pepper
2 large eggs
4 tsp. extra-virgin olive oil, divided
1 (15 oz.) can black beans, rinsed
1 cup tomato salsa, mild, medium, or hot
Cook rice with the amount of water called for in the package directions, adding scallions, garlic and thyme to the water. Remove from heat and stir in corn, breadcrumbs, salt and pepper. Let stand for about 5 minutes to cool slightly.
Whisk eggs in a large bowl until frothy. Add the rice mixture and mash with a potato masher until the mixture holds together (it will be fairly soft), about 1 minute. Shape the mixture into 8 patties.
Heat 2 teaspoons oil in a medium nonstick skillet over medium-high heat. Carefully transfer 4 patties to the pan with a spatula and cook until browned and crispy, about 3 minutes per side. Transfer to a plate; cover to keep warm. Wipe out the pan with a paper towel, add the remaining 2 teaspoons oil and repeat with the remaining 4 patties.
Meanwhile, combine beans and salsa in a small saucepan and cook over medium-high heat, stirring occasionally, until hot, about 5 minutes. To serve, divide the beans among 4 plates and top with 2 patties each.
1 lb. peeled cooked shrimp, diced
1 cup frozen corn, thawed
2 (4 oz.) cans chopped green chiles, undrained
2 cups canned green enchilada sauce or green salsa, divided
12 corn tortillas
1 (15 oz.) can nonfat refried beans
1 cup reduced-fat shredded cheese, such as Mexican-sytle, Monterey Jack or Cheddar
1/2 cup chopped fresh cilantro
1 lime, cut into wedges
Preheat oven to 425 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray.
Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, 2 1/2 minutes.
Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.
Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.
Yields 8 servings.
Black bean paste
1/2 can black beans
Shredded Monterrey Jack cheese
Form dough into pizza crust.
Bake dough for 5 minutes at 425 degrees.
Mash black beans and add to paste.
Spread black bean paste onto pizza crust.
Cover with Monterrey Jack cheese.
Cover with Ranch dressing.
Cover with Romaine lettuce.
Cover with strained salsa.
Cover with tortilla strips.
Bake for 10 minutes at 425 degrees or until crust is golden brown.
2 Tbsp. olive oil
1 15-oz. can kidney beans, rinsed and drained
1 15-oz. can black beans, rinsed and drained
1/3 cup dry breadcrumbs
¼ cup canned whole-kernel yellow corn, drained
¼ cup chopped onion
1 large egg
½ tsp. chipotle chile powder
½ tsp. ground cumin
1/3 cup ketchup
1 tsp. honey
1 tsp. lime juice
½ tsp. chipotle chile powder
¼ tsp. ground cumin
4 2-oz. Kaiser rolls or hamburger rolls
4 lettuce leaves (optional)
4 ¼-inch-thick slices tomato (optional)
To prepare burgers, heat oil in a large non-stick skillet over medium-high heat.
Combine kidney beans and black beans in a large bowl and partially mash with a fork. Add breadcrumbs, corn, onion, egg, chipotle chile powder, and cumin; stir until well blended. Form bean mixture into 4 1/2-inch-thick patties. Add patties to pan; cook 4 minutes on each side or until crisp and beginning to brown.
To prepare ketchup, combine ketchup, honey, lime juice, chili powder, and cumin, stirring with a whisk.
Spread 1 Tbsp. ketchup on bottom half of each bun; top each serving with a patty, 1 lettuce leaf and 1 tomato slice, and top half of bun.
Makes 4 servings.