CHEESY BLACK BEAN NACHOS
We're trying to go meatless once a week, and this dish helps make those meals fun, quick and super delicious. It's a great way to use up beans and canned tomatoes from your pantry. -Cynthia Nelson, Saskatoon, Saskatchewan
Provided by Taste of Home
Categories Appetizers Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Mix beans, tomatoes and jalapenos. Arrange chips in an even layer in a 15x10x1-in. pan. Top with bean mixture and cheese., Bake, uncovered, until cheese is melted, 10-12 minutes. Serve immediately with toppings as desired.
Nutrition Facts : Calories 371 calories, Fat 17g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 672mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 7g fiber), Protein 15g protein.
ONE POT CHEESY MEXICAN LENTILS, BLACK BEANS AND RICE
A healthy, vegetarian, gluten free dinner the whole family will love! You won't miss the meat in this easy to make, One Pot Cheesy Mexican Lentils, Black Beans and Rice!
Provided by Recipe Runner
Categories Skillet + One Pot Meals
Time 1h
Number Of Ingredients 17
Steps:
- Heat a large pot or saucepan over medium high heat. When the pot is heated spray with cooking oil and add in the onion and garlic. Sauté for 2-3 minutes then add in the brown rice and lentils.
- Add in the vegetable stock, stir and bring to a boil. Once boiling, cover and reduce the heat to low. Simmer for 35-45 minutes, or until the lentils and rice are tender. If there's any excess liquid drain it.
- Season the rice and lentils with salt, pepper, chili powder, cumin and chipotle powder. Add in the remaining ingredients except 1/4 cup of the cheese and stir together.
- Heat the mixture until the cheese is melted. Top with the remaining cheese and cover with a lid. Heat on low until the cheese is melted and the mixture is bubbly.
Nutrition Facts : Calories 356 calories, Carbohydrate 61 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 5 grams fat, Fiber 15 grams fiber, Protein 21 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1214 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
CHEESY MEXICAN RICE WITH BLACK BEANS AND CORN
A versatile and filling stove-top recipe than can be used as is, wrapped in a warmed tortilla or eaten with crispy tortilla chips.
Provided by gailanng
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large pan, heat olive oil over medium heat. Add the onion and saute until soft and translucent, about 5 minutes. Add garlic and continue sauteing another 2 minutes. Add the jalapeno pepper then the corn; stir well. Add chili powder and cumin and stir together until mixed.
- Add beans and drained tomatoes; stir well. Remove from heat and fold in the prepared rice, incorporating all ingredients. Add cheese and stir together until cheese is distributed and melted. Salt and pepper to taste, if desired. Sprinkle remaining cheese on top. (If your rice is cold, placing the lid on top a few minutes should warm it through.).
- Serve with a variety of toppings: chopped cilantro, green onions, sour cream, avocado slices and chips or flour tortillas.
Nutrition Facts : Calories 641.9, Fat 28.7, SaturatedFat 13.4, Cholesterol 59.3, Sodium 709, Carbohydrate 72.2, Fiber 11.5, Sugar 4.5, Protein 27.7
CHEESY, SPICY BLACK BEAN BAKE
Whether or not you've fallen for this cheesy white-bean tomato bake, we'd like you to meet its bolder counterpart, smoky and spiced, with lots of melty cheese. Black beans shine in a deep-red mixture of fried garlic, caramelized tomato paste, smoked paprika and cumin. The whole skillet gets coated in a generous sprinkling of sharp Cheddar or Manchego cheese, then baked until melted. The final result is what you hope for from a really good chili or stew, but in a lot less time. For a spicier rendition, add a pinch of cayenne with the paprika, or douse the final skillet with hot sauce. Serve with tortillas, tortilla chips, rice, a baked potato or fried eggs.
Provided by Ali Slagle
Categories dinner, easy, weekday, beans, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
- Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you'd like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.
MEXICAN BLACK BEANS
Make and share this Mexican Black Beans recipe from Food.com.
Provided by lazyme
Categories Cheese
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in heavy large saucepan over medium-high heat.
- Add garlic, chili and cumin and sauté 30 seconds.
- Add beans and broth and cook 5 minutes, stirring occasionally. Coarsely mash beans with potato masher.
- Continue boiling until thick, stirring frequently, about 20 minutes. Season to taste with lime juice, salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.
- I add the monterey jack cheese on top and microwave for 2 minutes to melt the cheese.
Nutrition Facts : Calories 241.4, Fat 9, SaturatedFat 4.2, Cholesterol 16.8, Sodium 328.3, Carbohydrate 25.6, Fiber 9, Sugar 0.4, Protein 15.3
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