Corn And Black Bean Dish Food

CORN AND BLACK BEAN DISH

Steps:

• Saute onion and pepper in butter.
• Brown the onion for about 3 minutes, then add rest of ingredients.
• Simmer for about 20 minutes or until well-blended and onion is translucent.
• Serve warm, with rice or pita bread.

BLACK BEANS & CORN

Steps:

• Heat the olive oil in a small pan over medium-high heat. Add the onions, and sautee for 5 minutes, or until soft.
• Add the beans, corn, paprika, oregano and garlic salt to the pan and stir well. Lower the heat to low and cook for 10 minutes while stirring occasionally.
• Serve this over brown rice if you like, or top with pico de gallo and/or avocados.

A SIDE OF BLACK BEANS AND CORN

Steps:

• Heat oil in pan on medium heat.
• Add onions, cumin powder, cooking til onions are soft.
• Add beans, corn, taco seasoning.
• Stir, lower heat to medium-low and cook til warm, mixed, stirring constantly so beans don't stick.
• Add hot sauce, stir and heat for another minute.

BLACK BEAN, CORN AND TOMATO SALAD

Steps:

• Salad: In a large skillet, heat the oil over medium-high heat. Add the onion, salt, smoked paprika, and cayenne pepper, if using. Cook for 6 to 8 minutes until soft. Add the corn kernels and bay leaf. Cook, stirring constantly, for 2 minutes. Add the broth and black beans. Bring the mixture to a boil, reduce the heat and simmer for 4 minutes. Add the tomatoes and jicama and stir until warmed through, about 1 minute. Remove the pan from the heat.
• Dressing: In a small bowl, combine the lemon juice, lime juice, agave nectar (or maple syrup, if using), lemon zest, and lime zest. Whisk in the olive oil until the mixture is smooth. Season with salt and pepper, to taste.
• Remove the bay leaf and put the salad in a serving bowl. Pour the dressing over the salad and mix well. Season with salt and pepper, to taste. Garnish with chopped cilantro and serve warm or at room temperature.

BLACK-BEAN-AND-CORN STEW

Steps:

• In a large saucepan, heat oil over medium. Add onion; cook until softened, 5 to 6 minutes. Add garlic and cumin; cook, stirring often, until fragrant, about 2 minutes more.
• To the pan, add chiles, beans, tomatoes and their juice, 2 cups water, and 3/4 teaspoon salt. Bring mixture to a boil; reduce heat to medium-low, and simmer, partially covered, until slightly thickened, about 20 minutes.
• In a blender or food processor, puree 2 cups of the stew. Return the puree to the pan, and add corn; simmer until heated through, about 5 minutes. Serve hot.

BLACK BEAN AND CORN SALAD

Steps:

• Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

QUICK CORN AND BLACK BEAN SALAD

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, combine the salad dressing, cilantro, lime juice, hot pepper sauce and chili powder. Pour over corn mixture and toss to coat. Cover and refrigerate for at least 6 hours or overnight. Serve with a slotted spoon.

BLACK BEAN AND CORN ENCHILADA CASSEROLE (NO MEAT)

Steps:

• 1. Preheat the oven to 350 degrees.
• 2. Put the EVOO in a sauté pan. Add the onion and bell pepper and sauté for about 7 minutes. Add the garlic and sauté another 2 minutes.
• 3. Add the spices, and sauté with the veggies for 1 minute before adding the black beans, corn, and the 2 cans of Rotel. Do not drain the Rotel, since you need the liquid.
• 4. Cook the filling together for about 15 minutes. Taste the filling for seasoning, and adjust if you like.
• 5. ASSEMBLY: spray your baking dish with non stick spray. Spoon a thin layer of the enchilada sauce to coat the bottom of the dish. I use El Pato red sauce, but use your favorite kind.
• 6. Add one layer of corn tortillas (use 4). Cut them to fit if needed.
• 7. Add another thin layer of enchilada sauce to the tortillas. Then add about half of the bean filling.
• 8. Sprinkle one cup of cheese on top of the filling. Top with another layer of tortillas (4 tortillas).
• 9. Top with enchilada sauce, another layer of beans, and another cup of cheese.
• 10. Top with final 4 tortillas. Pour over the remaining sauce over the bake.
• 11. Spray a piece of foil so it won't stick to the pan, and cover the dish. Bake for 30 minutes.
• 12. Remove from the oven and take off the foil. Sprinkle on the remaining cheese and bake for another 15 minutes.
• 13. Let it sit out of the oven for about 5 minutes before serving.
• Toppings: sour cream, guacamole, shredded lettuce, or Pico de Gallo (or be naughty and top with all).

ZESTY CORN AND BEANS

Steps:

• In a large saucepan, combine the tomatoes, corn, beans, oregano and chili powder. Cook over medium heat for 6-8 minutes or until the corn is tender, stirring occasionally. Serve with rice.