Corn And Black Bean Fajitas Food

BLACK BEAN 'N' CORN QUESADILLAS

Steps:

• Preheat oven to 400°. In a small bowl, mash 1 cup of the beans with a fork., In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in corn, cumin, chili powder, mashed beans and the remaining beans; heat through. Stir in spinach just until wilted., Spread four tortillas with bean mixture; sprinkle with cheese. Top with remaining tortillas. Place on two ungreased baking sheets., Bake 8-10 minutes or until cheese is melted. Cut each into six wedges.

EASY SLOW COOKER CHICKEN FAJITAS

Steps:

• Place chicken, corn, beans, salsa, and taco seasoning in a slow cooker.
• Cook on Low until chicken is tender and flavors have combined, about 8 hours.
• Shred chicken meat using 2 forks.

CORN AND BLACK BEAN FAJITAS

Steps:

• Thinly slice bell peppers and onion.
• In an extra-large pan over medium-high heat, saute mushrooms for about 5 minutes.
• Add bell peppers, onion, and taco seasoning to pan. Saute for about 10 minutes or until desired tenderness.
• Add corn and black beans. Stir to combine, and heat for about 5 minutes.
• Serve on tortillas with toppings of choice: tomatoes, salsa, pico de gallo, lime juice, cilantro, etc.

MY SISTER RIA'S FAVORITE FAJITAS, WITH BLACK BEANS AND RICE

Steps:

• Combine marinade ingredients in a shallow dish. Turn flank steak in marinade and let stand 15 minutes. The meat can be placed in marinade in the morning and allowed to marinate until suppertime if you enjoy very strong, spicy flavors. The short marinade will result in a milder tasting meat which is more palatable to many not-too-hot taste buds.
• Follow directions on packaged rice and get it simmering, it will take 18 to 20 minutes.
• Heat a grill pan to high heat and sear the flank steak 4 minutes on each side. Reduce heat and cook meat 6 to 8 minutes longer, turning occasionally.
• Heat a medium nonstick skillet over high heat. Blister tortillas 30 seconds on each side and stack them on a plate. Loosely wrap tortillas with foil and place them on the dinner table. Add oil to hot pan and sear sliced peppers and onions for fajitas. Season peppers and onions with salt and pepper. Char edges and stir-fry the peppers and onions until just tender, 2 or 3 minutes. Transfer to a platter and cover with loose foil to keep hot. Add another tablespoon oil, garlic, jalapeno and chopped onion; saute for 2 minutes. Add black beans and spices to the pan and heat through for another 1 to 2 minutes. Transfer beans to a serving dish. Top beans with cilantro and scallions.
• Remove meat from grill pan and let it rest 5 minutes for juices to distribute. Transfer peppers and onions to grill to get the sizzle effect going. Slice meat very thin on an angle against the grain. Pile meat on top of cooked peppers and onions and take the hot grill to the table, letting rest on trivets or a cool wire rack. Stack meat and veggies in warm tortillas and enjoy with a side of spicy black beans.

BLACK BEAN FAJITAS

Steps:

• Place yellow and red pepper in a microwave-safe bowl. Cover and microwave on high for 2 minutes or until crisp-tender. Add beans; cover and cook 1 minute longer or until heated through. , Spoon 1/2 cupful down the center of each tortilla; top with tomato, salsa, cheese and sour cream. Fold in half.

VEGETARIAN FAJITAS

Steps:

• To make the fajita mix, take two or three strips from each colour of pepper and finely chop them. Set aside. Heat the oil in a frying pan and fry the remaining pepper strips and the onion until soft and starting to brown at the edges. Cool slightly and mix in the chopped raw peppers. Add the garlic and cook for 1 min, then add the spices and stir. Cook for a couple of mins more until the spices become aromatic, then add half the lime juice and season. Transfer to a dish, leaving any juices behind, and keep warm.
• Tip the black beans into the same pan, then add the remaining lime juice and plenty of seasoning. Stir the beans around the pan to warm them through and help them absorb any flavours of the fajita mix, then stir through the coriander.
• Warm the tortillas in a microwave or in a low oven, then wrap them so they don't dry out. Serve the tortillas with the fajita mix, beans, avocado and soured cream for everyone to help themselves.

BLACK BEANS AND CORN

Steps:

• Heat the olive oil in a medium saucepan over medium-low heat. Add the garlic and onions, and cook, stirring occasionally, until translucent and very soft, about 10 minutes.
• Drain the black beans, and reserve 1/4 cup of the liquid. Add the beans, the reserved bean liquid, and the remaining ingredients, except the parsley, to saucepan; cover, raise heat to medium, and cook, stirring occasionally, 10 to 12 minutes. Remove from heat, transfer to a serving dish, and garnish with the parsley leaves. Serve immediately.