Recipezaar: Black Beans,Mexican recipes

Tex Mex 7 Layer Salad

Fri, 16 May 2008 16:14:34 -0400

This will be hit at any party not just for taste but for A beautiful presentation of a Tex Mex 7 layer salad. Lots of flavor. The green salsa consists of Tomatillos, Onions, Chilies, Cilantro. Try one of these Recipe #84339 or Recipe #97531 or buy your favorite brand of Salsa Verde. Salad can be made the day before and refrigerated. -- posted by ~Rita~

Vegan Refried Beans

Fri, 30 May 2008 20:06:59 -0400

I've never looked at a recipe for refried beans, and I've never attempted to make them before. So with this recipe, I was just wingin' it and they turned out rather tasty. Adjust flavors with some jalapenos, chili powder, or whatever you like. If the color throws you (it is rather dark), use kidney or pinto beans. -- posted by tendollarwine

My Homemade Refried Beans - Kid Pleasing - Quick & Easy!

Mon, 02 Jun 2008 22:12:51 -0400

Ok guys I come up with this recipe out of necessity, due to the fact that I was living in Europe and if you could actually find refried beans, they where so over priced it was totally ridiculous... So I started experimenting and came up with a refried bean recipe that the whole family loves, and the kids love to help out on this one..... -- posted by Printessa

Spinach-Black Bean Quesadillas

Tue, 17 Jun 2008 01:30:13 -0400

I invented this to clean out the fridge, but my husband and father and I really enjoyed it. Makes a great snack or a complete meal with Mexican rice or my Simple Mexican Side Salad. -- posted by Prose

Black and Gold Enchiladas

Wed, 18 Jun 2008 02:07:38 -0400

My sister and I pulled this recipe out of our.. er.. cupboards last winter. It is good and good for you! We used Rosarita mild enchilada sauce but shop around for a brand you like, they vary widely. Feel free to spice up the beans and onions with chile powder, cumin or other seasonings and add spicy fresh chiles if you like! But it's good as it is, too. -- posted by Alyss05

Leftover Steak Enchiladas

Sun, 22 Jun 2008 16:56:02 -0400

We had a little steak left over and since it wasn't big enough for the whole family I came up with these :) -- posted by Tish

Roasted Corn and Black Bean Salad

Wed, 25 Jun 2008 19:45:06 -0400

This recipe is healthy, simple, and delicious. It goes great with fish, chicken, or meat. I got this recipe from a magazine called inland empire and It has been a favorite ever since. -- posted by mamadelogan

Avocado Salsa Fiesta

Thu, 03 Jul 2008 01:32:09 -0400

Great addition to a grilled chicken salad or as a dip with chips. Plan ahead, this should chill for 2 hours. -- posted by KelBel

Spiced Black Bean Soup

Sat, 12 Jul 2008 18:45:40 -0400

A black bean soup like no other! Unique and intensely flavored. Warmed pita's make a nice side to this exciting soup. -- posted by Brooke the Cook in WI

Southwestern Summertime Quinoa Salad

Mon, 14 Jul 2008 17:22:02 -0400

Wanted a refreshing wholesome side dish to accompany some spicy Mexican meatloaf, and this is what happened. Use a LARGE bowl to mix as it makes quite a significant amount. With the seasoning amounts given, the predominant tastes are the lime, cumin, and cilantro. My family doesn't like spicy things, so there isn't much kick to it, so you could probably double the chili powder, increase the other seasonings, and add some cayenne if you desire. Could also be made with long grain rice if quinoa is unavailable. -- posted by Stylobille24

Mexican Lasagna

Tue, 15 Jul 2008 19:14:47 -0400

I love Mexican and lasagna so combine the two and you have one of my favorite dishes! I use ground turkey and whole wheat tortillas to make it healthier and incorporate more fiber. -- posted by Jami Robin

Mexican Black Bean Soup

Tue, 15 Jul 2008 19:26:40 -0400

This soup is a mixture of two recipes that I have for black bean soup. I love the flavor and it is great by itself or as an addition to a Mexican dinner. This recipe uses canned black beans so there is no soaking them overnight and you can also use a slow cooker so you can leave the house while it thickens. I have also added cooked, cubed chicken breast or shredded pork roast to make it even more hardy. -- posted by Jami Robin

Bean Salad! Yes an Other!

Tue, 22 Jul 2008 02:50:10 -0400

This is spicy good! Just try it! The number one food on the United States Department of Agriculture's list of 20 high-antioxidant sources of common foods is a bean. Full of protein about 15 grams per cup. Contains a lot of important nutrients such as, protein, foliate, potassium, calcium. Soluble fiber in beans can help improve your cholesterol levels and low in fat. Soluble fiber and low glycemic index, slow the rise in blood sugar after a meal, making beans a great choice for people with diabetes. Good Eats and Health to all! -- posted by ~Rita~

Tamale Casserole - Crock Pot

Sun, 27 Jul 2008 02:58:23 -0400

DH hates tamales and I love them. I'm posting several recipes so that when he's out of town I can go on a tamale binge and know where to find the recipes! You can use either chicken or beef tamales for this. This one is from The Best Slow Cooker Cookbook Ever by Natalie Haughton. -- posted by lazyme

Black Bean Enchiladas

Tue, 29 Jul 2008 19:23:43 -0400

A substantial vegetarian enchilada dish. This recipe makes 18 enchiladas. If you don't need that many, the enchiladas freeze well, and the toppings can be added just before baking. I have, at times, substituted in whole wheat tortillas. -- posted by Hames family

Vegetarian Mexican Pita

Wed, 30 Jul 2008 19:32:10 -0400

I had a craving for something with rice and black beans one night, and this is what I came up with. I still fiddle with the ingredients some every time I make it, and probably will until I have it "perfected". :) These are wonderful served with steamed corn as well. -- posted by Gryph Black

Black Beans in Chipotle Adobo Sauce

Thu, 31 Jul 2008 02:04:01 -0400

The perfect lazy-person's gourmet side or main course. A simple adobo sauce is drizzled on top. From "Veganomicon" by Isa Moskowitz. -- posted by EmilyStrikesAgain

Karens New Mexican Chicken Enchiladas Verde

Tue, 05 Aug 2008 20:45:44 -0400

When living in New Mexico, I learned the difference in New Mexican food from Mexican food. Here is my version of the great food that region of the country serves. The green chilies are a must and do not make the dish too spicy for those who cannot tolerate spicy foods. Notes You can also use corn or wheat tortillas if you prefer. You can alter the amounts of ingredients to taste, but I found this works best. Offer additional toppings such as shredded lettuce, salsa, and sour cream to complete this great dish! Let me know how you like it! -- posted by Suza2n

Green Chile Calabasitas Burritos

Thu, 07 Aug 2008 23:41:36 -0400

This is a mostly vegetarian burrito that I came up with using mild green chiles. I love the textures and flavors and it's light with the filling's main ingredients being zucchini and black beans. It is easy to put together and you can make it totally vegetarian or even vegan by substituting the cheese for your favorite veggie cheese and using meatless green chile sauce. Hope you enjoy!! -- posted by Chef*Lee

Taco and Black Bean Salad

Wed, 13 Aug 2008 20:28:24 -0400

A cool, summer meal all ages will enjoy! Found this recipe in a local grocer's magazine! -- posted by Shannon 24

Chicken Tostadas

Fri, 15 Aug 2008 17:32:26 -0400

This is a typical fast and tasty meal that I can whip out in a moments notice and usually without sweating! lol Great on a really hot day or any day! This is also great tucked inside a hard or soft taco shell. Feel free to alter the vegetables to your favorites and / or what you have on hand. This is also great with some fruit tossed in. Try some chopped peaches or pineapple or anything you might like. Go tropical and try mango or papaya! Add what you like, but most importantly..... Enjoy! -- posted by mama's kitchen

Great Black Bean and Goat Cheese Quesadillas

Mon, 18 Aug 2008 20:34:56 -0400

I was looking for a recipe for a black bean and goat cheese quesadilla and couldn't find what I wanted, so this recipe was born! -- posted by tootie1

Frijoles Negro Barrachos Aka Drunk Black Beans

Tue, 19 Aug 2008 00:52:55 -0400

Authentic black beans made from scratch and WAY better than anything that comes out of a can! Not that there is anything wrong with beans that way! Just that these are as different as night and day when compared to canned. You could probably save time and use canned beans in place of the dried. Just be sure to rinse very very well. I am finally getting some of my 'secret' (lol) recipes on Zaar. Since I tend to measure in my hand or just add a 'pinch' of this or 'enough' of that it is difficult to post the ones that I make here day in and day out. This is a recipe that I can make probably with my eyes closed! Dark beer is too strongly flavored and Light Beer not strong enough for this so use a regular beer. Dos Equis (XX) or even Budweiser beer works well here. You could also used dried herbs and spices but your mouth will be rewarded if you use fresh. I learned how to cook lots of different authentic Mexican dishes from several different friends over the years. The biggest and best thing I think I learned was do not rub your eyes after handling chilies! lol Wear gloves if you like! Learned that one FAST! I also learned how to make salsa's- NOT what we think of as salsa but rather a sauce or seasoning paste that is used to then season various dishes. Making a blended seasoning paste to add to the beans is a great way to punch up the flavor. After compiling all that knowledge with my 'gueralita' background this is what I came up with. Hope you enjoy too! Oh and plan ahead! The dried beans need to soak! -- posted by mama's kitchen

Black Bean Hummus

Mon, 25 Aug 2008 23:10:54 -0400

A nice fresh take on a black bean hummus recipe. This one doesn't have peanut butter in it like some that I have seen. -- posted by I_heart_seitan

Mexican Unstuffed Bell Peppers

Wed, 27 Aug 2008 00:10:54 -0400

This is easily made vegetarian or vegan by substituting Morningstar Farms Veggie Crumbles for the beef & using soy cheese. Feel free to edit the spices to your own taste. Sometimes a dash of red pepper is nice. ;) I made this up & Mom wants it on paper for her Cardiac Rehab Cookbook & Wilderness Advanced Life Support course menu. Her ya go, Mom!! -- posted by Elmotoo

Crispy Vegetarian Tacos

Thu, 28 Aug 2008 19:36:55 -0400

Veggie tacos are great because you still get the satisfying crunch (or, if you prefer soft tacos, that's fine too) without all the saturated fat in ground beef. You can have seconds without feeling guilty! Everyone wins. -- posted by lawmama

Creamy Chicken & Black Bean Tacos

Thu, 11 Sep 2008 16:23:35 -0400

This is an adapted recipe (#89204) that is super quick and delicious! Most grocery stores sell packages of pre-cooked, pre-shredded chicken that work great in this recipe and make it even quicker. If you don't have this option, cook your chicken, shred and then proceed. Serves great with already cooked uncle ben's southwest rice. Enjoy! -- posted by The Obvious Cook

Mashed Black Beans

Sun, 09 Nov 2008 02:09:36 -0500

Got this easy recipe from Cuisine at Home June '03. Tastes fabulous and takes only 15 minutes! Very easy to halve or double to. -- posted by Mrs Goodall

Black Bean, Corn, and Cheddar Fritters

Mon, 10 Nov 2008 23:46:16 -0500

Best served hot and crispy, right out of the pan, these fritters make a lovely light lunch served with a green salad, or a more hearty meal when served with Recipe #336469. They can also be a nice appetizer! Serve the fritters with sour cream and/or salsa on the side! I measured the oil after frying, so that the nutritional information would accurately reflect the oil used - you should start with 1/2 cup when frying, though! -- posted by Lizzymommy

Southwest Chicken Soup

Fri, 14 Nov 2008 18:38:52 -0500

This was given to me by mis sister in law, and it's become a family favorite -- posted by chef 1026044

Black Beans With Chorizo

Mon, 17 Nov 2008 22:15:38 -0500

This recipe comes from a May 1987 issue of Bon Appetit in a "Mexican Cooking Goes Light" article. It is chef Jorge De'Angelo's and is best if prepared one day ahead of when you want to serve the beans. -- posted by Leslie in Texas

Mexican Black Beans (Ww)

Tue, 25 Nov 2008 00:55:41 -0500

From The Weight Watchers Complete Cookbook & Program Basics, this sounds like it would be good. -- posted by lazyme

Vegetarian Chile

Thu, 27 Nov 2008 00:54:34 -0500

By Denise Bass -- posted by Salt Lake Meal Swapping

Spicy Black Bean Soup

Wed, 03 Dec 2008 23:24:55 -0500

I found this in Gourmet Magazine -- posted by Stephen Shafer

Pam's Black Bean Salsa

Mon, 08 Dec 2008 18:47:08 -0500

May seem like the others, but I didn't see any with this mix of ingredients. Those black olives, as much as I hate olives, really knock this out of the park. -- posted by AliciaGski

Mexican Lasagna

Thu, 11 Dec 2008 22:31:42 -0500

Lasagna using Mexican ingredients. -- posted by Schnuck

South Beach Diet Black Bean Soup (Phase I Friendly)

Mon, 15 Dec 2008 18:21:49 -0500

This is a quick and flavorful adaptation of the general recipe in the South Beach Supercharged book. It's warm and homey and quite filling, plus it's delicious! -- posted by CHRISSYG

Meat-Less Tortilla Pie

Fri, 19 Dec 2008 00:17:54 -0500

Found this one on the msn.com "delish" site. It's a healthier choice than most tortilla pies because of the lack of ingredients like sour cream, ground beef, refried beans, etc. Can make more good choices by using low-fat cheese and tortilla shells. Haven't tried it yet, but hope to soon. -- posted by KaDo

Vegetarian Black Bean Taco Soup

Mon, 05 Jan 2009 23:48:36 -0500

I swiched around ingredients from several recipes to come up with this version of a vegetarian taco soup. I like black beans best, but you can throw in whatever you like. This is my fall - back recipe when I need something qick and easy - yet good enough for company. Dress the finished soup however you like - sour cream, cheddar cheese, or crushed tortilla chips go great with it - but on its own this soup is filling and nutritios and very low fat. -- posted by Kalija

New Mexican Black Beans

Wed, 07 Jan 2009 18:15:22 -0500

The chicken stock in these beans adds a wonderful favor without being overpowering and lets the flavor of the beans stand out. Serve them on the side with enchiladas, refry them, use them in dips, or serve with rice. This recipe is a combination from the Sunset Mexican Cookbook and the recipe on the bag of beans. For the stock, I use prepared chicken base instead of canned stock. I would not use bullion because it would be too salty. These put canned beans to shame! -- posted by Goose Hollow Farm

Mexican Chicken Casserole

Thu, 08 Jan 2009 19:21:39 -0500

This is a recipe from Kraft that we like. -- posted by Lainey6605

Mexican Casserole - Vegetarian

Wed, 14 Jan 2009 22:11:39 -0500

Just a combination of ingredients I threw together that ended up tasting pretty good. -- posted by Chef #432668

Vegetarian Stuffed Poblanos

Wed, 14 Jan 2009 22:44:38 -0500

Poblano peppers stuffed with black beans, cheese and cornmeal, from Martha Stewart Everyday Food, April 2008. I've mostly just stolen this recipe from marthastewart.com, but added a few tips. If the poblanos are a little flattish, be sure to slice the peppers so that they they form a deep "pocket" to stuff. Be sure to use a reasonably good cheese. If you can't find good quality pepper jack, use plain Monterey Jack or cojack cheese and be sure to include the minced pepper. Cook time includes cooling time. -- posted by Podkayne

Chili Brown Rice With Chicken, Black Beans and Olives

Wed, 14 Jan 2009 23:04:20 -0500

A recipe posted in the 01/14/09 edition of the Wichita Eagle. I loved the combination of ingredients and the fiber content. An easy to make mexican meal made in one dish! I think this could easily be made into a OAMC meal either cooked and frozen, or made as a "dump" meal. -- posted by Amy in Kansas

Black Bean Chili / Soup

Thu, 15 Jan 2009 01:21:42 -0500

This was the product of a craving for Mexican food, a cold day and the contents of my cupboard, the result is a thick soup or a thinner veggie chili. It's quite versatile it makes enough for a few meals. The day after I made this I discovered the leftovers make a delicious queso mixed with cheddar cheese soup, paprika and hot sauce to taste. I am guessing at the amount of water since I just threw some in, add whatever you think will yield the right consistency. *If you've never worked with jalapenos before broil them for a few minutes before trying to peel them and the skin will come off much easier. Also wear gloves or bags over your hands because they burn! -- posted by bmarie

Spicy Black Beans

Fri, 16 Jan 2009 18:35:11 -0500

From Tyler Florence. Goes great with Chicken Enchiladas with Roasted Tomatillo Salsa. -- posted by bandmom4ever

Crispy Black Bean Tacos With Feta & Cabbage Slaw

Wed, 21 Jan 2009 00:49:44 -0500

This is an awesome recipe from The Bon Appétit Test Kitchen! The flavours really work well together. Not only is it fast, easy, satisfying, and delicious, it is healthy, vegetarian, and low calorie too! You can omit the feta to make it vegan. Recipe was printed in the latest Bon Appétit Magazine (Feb. 2009). To cut down the fat, eat them open-faced as a taco salad. Use a griddle to prepare multiple tacos at once. -- posted by blucoat

Rice and Black Beans (Rice Cooker)

Wed, 28 Jan 2009 14:27:47 -0500

A very simple, cheap, filling side or main dish. I make this in my dorm room, all my friends come running at the smell and are delighted at the taste. It costs me about $2.25 to make. For more heat, use Hot Ro-tel. -- posted by Phil Dosa

Enchilada Rice

Thu, 29 Jan 2009 16:36:32 -0500

I whipped up this recipe with some leftovers and some ingredients I had on hand. This recipe is nice because it's simple and can be modified very easily with whatever ingredients you and your family prefer. I intended for this to be a side dish, but adding cooked chicken or pork would easily make this a meal. -- posted by HurricaneChampagne

Black Beans

Fri, 13 Feb 2009 00:37:29 -0500

I found this recipe on a different site a few years ago and love how it makes plain black beans a little more special and a lot more tasty. It is so quick to make and is a great side for your Mexican dishes. -- posted by Mmmama

Delicious Vegetarian Chili!

Sat, 14 Feb 2009 15:53:15 -0500

Great on the first night, and keeps well for a few days. Even better served in a bowl over Fritos! -- posted by SeattlePilot

Chochoyones in Black Bean Soup

Tue, 17 Feb 2009 11:11:57 -0500

Chochoyones are popular throughout the Oaxaca region of Mexico. Indentations help the dumplings cook evenly. From Cooking Light magazine. -- posted by Sweet Jezebel

Lazy Day Black Bean Soup

Sun, 01 Mar 2009 18:26:27 -0500

Face it...sometimes you do not feel like cooking but your family still feels like eating. Here is a healthy easy recipe that will feed the whole family. It may save your family from fast food the next time you are feeling lazy. It is a spicy, tasty alternative to pizza or burgers. It is also a great quick "homemade" soup to whip up for a pot-luck. -- posted by VivianNP

Vegetarian Black Bean Chili With Orange & Cumin

Sun, 01 Mar 2009 18:41:52 -0500

This delicious and unique recipe is healthy, satisfying and easy to prepare. It's based on a recipe from the "Bon Appétit Test Kitchen" and was printed in their magazine (Jan. 2009). The chocolate and the mustard are not in the original recipe, but I think they add a nice depth that really compliments the citrus. -- posted by blucoat

Chilaquiles

Mon, 09 Mar 2009 16:49:53 -0400

Adapted from my local newspaper. This makes a filling breakfast or a very nice "Breakfast for Dinner". -- posted by Ice Cool Kitty

Black Bean Enchiladas

Sun, 15 Mar 2009 00:34:31 -0400

I invented this recipe for a vegitarian friend....... It can be hot so be care full you will have to make Adobo Sauce recipe included -- posted by Mitakola

Veggie Chili

Mon, 16 Mar 2009 15:39:47 -0400

From woman's day magazine. -- posted by Chef #1201232

Mexican Lasagna

Sun, 22 Mar 2009 03:32:19 -0400

This is a meatless and pasta-less lasagna. This is a tortilla-stacked dish with zucchini, onions, tomatoes, corn and beans. Recipe is from Woman's Day. -- posted by Lainey6605

Crispy Baked Black Bean Burritos

Sun, 12 Apr 2009 00:40:51 -0400

Kids love these! Make extras because the burritos can be frozen prior to baking. Just defrost them and then bake according to the directions. -- posted by 2hot2handle

Creamy Chipotle-Black Bean Dip

Sat, 18 Apr 2009 16:46:15 -0400

This is a simple dip that my friend Kelli made for us. It not only tastes great, but is good for using up leftover canned Chipotle peppers! -- posted by HeidiSue

Black Bean Hominy Quesadillas

Thu, 23 Apr 2009 17:55:59 -0400

My first recipzaar submission! Unlike the rest of my family, I prefer to eat vegetarian, so I'm always on the lookout for quick vegetarian meals that I can make for myself. This one is simple, nutritious, high fiber, low fat, and reliably tasty. -- posted by Filarielle

Chilaquiles

Fri, 24 Apr 2009 16:55:52 -0400

I am so loving the resurgence in "poverty meal" recipes on the recipe circuit. Eggs are so back "in vogue" now. In our household, cackleberries (what my Dad used to call them) have never been out of style. Since moving back east I have not had a chilaquiles. When I saw this recipe in the LA Times Food & Drink Weekly Guide I got a hankering. They are going to be made this weekend (with poached eggs of course) with fire roasted canned tomatoes - just the best! Make the sauce the night before for best flavor. Besides, who needs a blender AND hot oil first thing in the am? -- posted by Buster's friend

Mexican Minestrone

Sun, 26 Apr 2009 21:05:34 -0400

With its black beans and corn, this recipe could just as easily have been called Santa Fe Minestrone. But whatever you call it, it is a sensational soup and makes a filling meatless meal. Perfect for cool days and probably even warm ones. The flavor is wonderful and it's so easy to make! This recipe comes fro m BH&G's "Better Than Mom's Slow Cooker Recipes." -- posted by Lorraine of AZ

Black Bean Salsa

Wed, 29 Apr 2009 15:12:30 -0400

Quick, easy, and spicy. -- posted by Chef #1252970

Rice and Beans Wraps

Mon, 04 May 2009 14:35:11 -0400

This is a favorite in our family. It's super easy to make. It's healthy. AND it travels well when you have to fit a meal into a night of sports or other kids' activities. We wrap these in foil, individually. Warm in the oven at 300F, then put into a small cooler (no ice, of course) to keep hot until ready to eat. Stow along a bag of tortillia chips too!!! -- posted by Val's Home

Black Bean and Poblano Tortilla Wraps

Mon, 04 May 2009 19:37:14 -0400

A quick and easy no-cook vegetarian dinner, perfect for weeknights. From Southern Living at Home. Leave off the sour cream and make it a healthy vegan meal! -- posted by JanuaryBride

Nachos De Chili's Grill Copycat

Fri, 08 May 2009 11:43:53 -0400

Nachos cooked on tostados with beans, chili and cheese. Great for the game with cold beer. This is really good with leftover fajita meat, shredded chicken, cripy bacon, bbq brisket, pulled pork or taco meat. Another twist is subsitute chopped chipotles in adobo sauce instead of sliced jalepenos. You can always cut the tostados after pulling from oven and let guest apply thier own toppings. -- posted by sctdvdltl

New World Spaghetti Squash

Wed, 20 May 2009 02:24:01 -0400

I concocted this on getting acquainted with the taste and texture of a roasted spaghetti squash (also known as a calabash squash). It's an alternative to the idea of treating the squash as a substitute for spaghetti noodles. The roasted squash really has slaw-like texture--soft yet crunchy. Spaghetti squash is an ancient New World food source in Central and South America, so I decided to try making something that combined an ancient native trio of ingredients: corn, beans, and squash. On sampling the roasted squash by itself, my first thought was "black beans," and my second was "spicy." Here's what I did, based on what I had in my kitchen this evening. I'm sure others can improve on it! -- posted by Epyllion

Salsa for Daredevils

Wed, 20 May 2009 02:27:25 -0400

Made this for ZWT5 as a team challenge. Very tasty. Thanks to the Dining Daredevils. Dreamgoddes EmmyDuckie Michelle Bertei tomsawyer Studentchef Mami Janine SueVM HollyGolightly -- posted by Maryland Jim

Salsa to Dare the Devil.

Wed, 20 May 2009 14:26:19 -0400

We dare you to try our deliciously different salsa. Through the first weeks of the tour, the Dining Daredevils have discovered how much we have in common in the kitchen. There are no picky eaters on this team, so this daringly delightful salsa is perfect for us. Hot chiles give plenty of heat, but cherries and orange provide some sweet. Cocoa powder adds an extra twist of adventurous flavor to a salsa that sums up our "try anything" attitudes. Posted for ZWT 5 Salsa Challenge. (Ingredient credits: tomatillos; yours truly, chiles; MarylandJim, garlic; DreamGoddess, black beans; tomsawyer, onions; SueVM, Bell Peppers; Studentchef, orange juice; MamiJanine, dried cherries; MichelleBerteig, cilantro; Hollygolightly.) -- posted by EmmyDuckie

Black Bean Cakes With Fried Eggs and Avocado Crema

Tue, 26 May 2009 00:58:16 -0400

Black bean cakes packed with hot sauce and herbs give this dish a Mexican touch. Make everything except the fried eggs in advance and just reheat, assemble, and serve for your next brunch. Based on a recipe from chow.com. -- posted by KelBel

Mexican Burrito Bowl

Tue, 26 May 2009 01:47:33 -0400

We like to get burrito bowls from Chipotle, but aren't thrilled with paying for it several times a week. This isn't anything I'd claim as a "clone", but is "inspired" by Chipotle/QDoba's burrito bowls. It's tasty, easy and filling. As a bonus, it's pretty good without any meat, making it a really viable option to serve a mixed group of vegetarian/carnivores for a party. -- posted by JWynia

Twist on Rotel Dip

Wed, 27 May 2009 22:47:02 -0400

This is a different take on the classic rotel dip. It amkes it a little more substantial and flavorful. Enjoy! -- posted by hotdish

Black Bean and Cheese Tortilla Pie

Sat, 06 Jun 2009 02:03:02 -0400

Yummy Mexican flavors in this hearty meatless pie! -- posted by loof

Lime Chicken Tacos

Wed, 10 Jun 2009 16:02:29 -0400

Yummy variation on regular tacos. Serve with sour cream, tomatoes, and lettuce. -- posted by Melissainthekitchen

Black Bean & Poblano Dip

Sun, 14 Jun 2009 19:52:57 -0400

This is really good and healthy!! It comes out like a green salsa more than a dip. It is really good with tortilla chips! -- posted by Kelly0412

Black Bean Salsa: Super Simple, Super Delicious!

Mon, 22 Jun 2009 12:10:18 -0400

Did you know that beans are BOTH a protein and a vegetable? Black beans, espeically, pack a ton of nutrients, like fiber, folate and protein. Get a healthy serving of these nutrients with this delicious BLACK BEAN SALSA recipe. It goes great with grilled meat or seafood, and with tortilla chips. Another delicious suggestion: Make a breakfast burrito of eggs, green peppers, cheddar cheese and this black bean salsa wrapped up in a warm flour tortilla -- What a delicious way to start the day! -- posted by Feast Your Eyes!

Easiest Black Beans Ever!

Sun, 28 Jun 2009 13:32:56 -0400

Restaurant quality black beans made easy! -- posted by Palmen

Taco-Seasoned Chicken Salad With Crispy Tortilla Topping

Wed, 01 Jul 2009 11:37:29 -0400

Chicken salad with a Mexican flair topped with flour tortilla strips which have been fried to make them crispy. A Pillsbury Bake-Off recipe from 1996. -- posted by mailbelle

Black Bean Enchiladas With Warm Salsa Verde

Mon, 13 Jul 2009 15:18:30 -0400

With tangy tomatillos softened by creamy avocado in a Warm Salsa Verde, this Southwestern-inspired dish qualifies as contemporary comfort food. Fresh tomatillos are available in the produce section of most grocery stores. Look for firm, unblemished fruit inside a papery husk. Adapted from Rachael Ray 30-Minute Meals. Published in the June 2004 issues of Vegetarian Times. -- posted by Wish I Could Cook

Black Bean Salsa

Sun, 19 Jul 2009 13:19:14 -0400

Salsa dip or topping to entree -- posted by Chef #1328022

Fresh Black Bean Salsa

Sun, 19 Jul 2009 20:28:26 -0400

Salsa dip or topping to entree -- posted by Chef #1328022

Vegetarian Black Bean, Corn and Zucchini Enchiladas

Tue, 21 Jul 2009 12:52:33 -0400

My friend Stephanie gave me this recipe and she got it out of a magazine, but I don't know which one! My kids actually like this so much that they fight over who gets to eat the leftovers!! It's so easy to make too. I'm sure you can use canned enchilada sauce, but if you do make the sauce in this recipe, it sure is tasty! -- posted by Not-a-Chef #1

Low-Fat Black Bean-Pasta Salad (Vegan)

Thu, 23 Jul 2009 01:42:35 -0400

This colorful creation has a lot more flavor and a lot less fat than traditional pasta salad. It's easy to throw together, and with lots of vegetables and vegetarian protein it can be served as a light entree or a hearty side dish, perfect for potlucks, picnics or packed lunches. It can easily be made gluten-free by subbing gluten-free pasta. -- posted by Prose

Refried Bean Burrito

Thu, 10 Sep 2009 17:05:29 -0400

Not gourmet food but fast, easy and kid friendly: just served it as an after school snack: they ate so much no supper was required! -- posted by No Wheat For Me

Southwestern Black Bean and Corn Salad

Thu, 24 Sep 2009 15:17:50 -0400

A delicious salad of black beans and corn tossed in a tangy lime dressing. Great on its own or as a healthy side to your favorite mexican meal! -- posted by Chef #1142925

Beans and Rice Burrito

Sun, 11 Oct 2009 03:01:11 -0400

Copied from All Recipes. -- posted by Para_chan

Kick Start Your Day Breakfast Tostadas

Mon, 12 Oct 2009 13:29:02 -0400

Get out of the scrambled eggs rut and spice up your day with this tasty and colorful breakfast tostada. It's a crisp tortilla shell that is layered with chorizo and onions, seasoned black beans, salsa, a fried egg, cheese, avocado, sour cream, and cilantro leaves. Just have lots of napkins on hand - they are messy (and fun) to eat! -- posted by Feast Your Eyes!

Bean, Avocado, and Shrimp Layered Dip / Spread

Tue, 29 Dec 2009 01:06:52 -0500

If you're in a rush, substitute store-bought guacamole for the cream cheese, avocado, and lime juice. -- posted by *Kathy*

5 Can Chicken Tortilla Soup

Fri, 08 Jan 2010 15:00:26 -0500

I got this recipe from my best friend's family. This is the easiest chicken tortilla soup! It's not exactly traditional or authentic - but it's delicioso! -- posted by rebeckym

Mexican Spinach Dip

Fri, 08 Jan 2010 15:38:38 -0500

I made this for Christmas Eve at my dads home. Everyone loved it. It can be changed to fit your taste. -- posted by TyTy'sMom

Cliff's Bean Dip

Mon, 11 Jan 2010 08:48:38 -0500

A super FAST, vegan dip. . .perfect for a Super Bowl party! Recipe by Lisa Mouton as published in Penzey's Spices Winter 2010 catalog. -- posted by JanuaryBride

Mexican Black Beans

Tue, 19 Jan 2010 18:12:10 -0500

Yummy side dish to any Mexican meal! Enjoy! -- posted by KPD

Spicy Black Bean & Corn Tortilla Soup

Thu, 21 Jan 2010 14:35:50 -0500

This recipe is a spicy & hearty soup with a tex-mex taste. I was looking for a filling, good-enough-to-be-a-meal soup that was big on taste and light on fat/dairy. It is best when served with all the garnishes so that each bite has a slightly different mix of the fresh flavor. It can be easily modified to be vegetarian/vegan by using vegetable broth (or base) and soy cheese. -- posted by Ashleybakes

Turkey Enchilada Casserole

Mon, 25 Jan 2010 15:06:32 -0500

I like this as comfort food - it isn't gourmet, but it is easy to make, and I like the taste of it pretty all right, especially when I am in the mood for Mexican. The key to this recipe is getting GOOD enchilada sauce - you won't be happy with the normal, Americanized El Paso brand, etc. Go to the Mexican food aisle and get some of their sauce. Additionally, good corn tortillas are also very, very important, and the cheaper ones are rubbery (mission brands aren't good). All spice amounts are general, and should be modified to taste ( you should start with less and build the sauce up to the taste you like with these seasonings). This will be pretty mild as suggested, I would start with what is below and build from there. -- posted by larchie

Santa Fe Rice and Beans

Wed, 27 Jan 2010 09:25:28 -0500

A try at weight watchers frozen Santa Fe Rice and Beans -- posted by Chef #1533579

Breakfast Tostadas

Thu, 28 Jan 2010 15:35:37 -0500

This is my twist on a Huevos Motulenos recipe from my Latin America (mostly Indian) cookbook. The original recipe calls for making the black beans part (Tsah Bi Bu'ul) from scratch, but I find using refried black beans is much simpler...it also calls for frozen peas (what?!?) and from-scratch Chiltomate sauce, but I personally like salsa verde better with eggs. All amounts listed for ingredients are approximate. Load up your tostada however you like it. -- posted by Chef #1534395

Ensenada Black Bean Dip

Fri, 29 Jan 2010 09:00:24 -0500

Found this recipe in The Sizzling Southwestern Cookbook. I love black bean and thought this recipe sounded pretty good. -- posted by CyndiCB

Sarah's Secret Recipe Refried Beans

Tue, 02 Feb 2010 09:11:43 -0500

I have been making this recipe for years. It is a very simple recipe and it always meets rave reviews. I prefer it with bacon fat (I'm the sort of person who keeps bacon drippings in a canister in the refrigerator), but if you don't have any on hand, or want to make this recipe vegetarian, it tastes almost as good with vegetable oil. Black beans are my favorite, but you can also make this recipe with nearly any other type of canned bean. I've used pinto, kidney, cannelli and even chickpeas. Use this as a dip or a filling for burritos. -- posted by SarahCKS

Southwest Chicken & Barley Soup

Mon, 08 Feb 2010 11:39:05 -0500

I was looking for somthing different with chicken for Soup Time after church and found this in one of my mothers cookbooks. It went over great. To make cooking time go faster on Sunday morning I prepare everything the night before. -- posted by Big Man's BBQ Queen