Peppers And Black Beans On A Bed Of Crunchy Tortilla Strips Food

FIESTA BLACK BEAN BELL PEPPER SKILLET

Fiesta Black Bean Bell Pepper Skillet image

This is something I just threw together for dinner tonight. My husband and I both loved it so I wanted to share it.

Provided by Glitterhoof

Categories Black Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 yellow pepper, diced
1 red pepper, diced
1 orange bell pepper, diced
1/2 white onion, diced
3 medium tomatoes, diced
1 (19 ounce) can black beans, drained and rinsed
1 (7 ounce) can corn
1 teaspoon cumin (or to taste)
1 pinch chili pepper (or to taste)
1 pinch paprika (or to taste)
salt & pepper
1 lime, juice of

Steps:

In a large non stick skillet sauté onions until they soften. Add peppers and seasonings and sauté until peppers are almost tender. Add tomatoes, beans, corn and lime juice. Cover and let simmer until tomatoes are soft but not mushy.
Serve with tortilla chips and sour cream.
As an alternative, once the peppers are tender transfer the mixture to an oven-safe dish, mix in the remaining ingredients, cover with shredded cheese and bake until the cheese melts.

Nutrition Facts : Calories 236.8, Fat 1.8, SaturatedFat 0.3, Sodium 17.6, Carbohydrate 48.1, Fiber 12.9, Sugar 7.3, Protein 12.4

BLACK BEANS WITH BELL PEPPERS & RICE

Black Beans with Bell Peppers & Rice image

My meat and potatoes husband goes for this cheesy, hearty black beans and rice recipe, and the kids gobble it up. For extra kick, add a splash of hot sauce. -Stephanie Lambert, Moseley, Virgina

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 each medium sweet yellow, orange and red pepper, chopped
1 large onion, chopped
2 garlic cloves, minced
2 cans (15 ounces each) black beans, rinsed and drained
1 package (8.8 ounces) ready-to-serve brown rice
1-1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1-1/2 cups shredded Mexican cheese blend, divided
3 tablespoons minced fresh cilantro

Steps:

In a large skillet, heat oil over medium-high heat. Add peppers, onion and garlic; cook and stir 6-8 minutes or until tender. Add beans, rice, cumin and oregano; heat through., Stir in 1 cup cheese; sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 minutes or until cheese is melted. Sprinkle with cilantro.

Nutrition Facts : Calories 347 calories, Fat 12g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 477mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 8g fiber), Protein 15g protein. Diabetic Exchanges

BLACK BEAN TORTILLA PIE

Black Bean Tortilla Pie image

I found this southwestern entree a while ago but decreased the cheese and increased the herbs originally called for. It's one of my toddler's favorite meals. She always smiles when she sees it on the table. -Wendy Kelly, Petersburg, New York

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 medium green pepper, chopped
1 medium onion, chopped
1 teaspoon ground cumin
1/4 teaspoon pepper
3 garlic cloves, minced
2 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) vegetable broth
1 package (10 ounces) frozen corn, thawed
4 green onions, sliced
4 flour tortillas (8 inches)
1 cup shredded reduced-fat cheddar cheese, divided

Steps:

Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add green pepper, onion, cumin and pepper; cook and stir until vegetables are tender. Add garlic; cook 1 minute longer., Stir in beans and broth. Bring to a boil; cook until liquid is reduced to about 1/3 cup, stirring occasionally. Stir in corn and green onions; remove from heat. , Place 1 tortilla in a 9-in. springform pan coated with cooking spray. Layer with 1-1/2 cups bean mixture and 1/4 cup cheese. Repeat layers twice. Top with remaining tortilla. Place pan on a baking sheet., Bake, uncovered, until heated through, 15-20 minutes. Sprinkle with remaining cheese. Loosen sides from pan with a knife; remove rim from pan. Cut into 6 wedges.

Nutrition Facts : Calories 353 calories, Fat 9g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 842mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 8g fiber), Protein 17g protein. Diabetic Exchanges

BLACK BEAN AND ROASTED RED PEPPER DIP

Black Bean and Roasted Red Pepper Dip image

A dip recipe that I copied off the side of tortilla chips. Nice flavor and a bit different from other dips.

Provided by Caryn

Categories Black Beans

Time 10m

Yield 2 cups

Number Of Ingredients 8

Ingredients

1 (1 ounce) package lawry's taco seasoning
1 (15 ounce) can black beans, drained and rinsed
1 (7 ounce) jar roasted red peppers, drained
1 (12 ounce) package light cream cheese, softened
1 tablespoon cilantro, chopped
1 -2 teaspoon lime juice
chopped tomato
fresh cilantro

Steps:

In a food processor, combine all ingredients except the garnishes; mix thoroughly.
Serve in a bowl garnished with tomatoes and cilantro.
Serve with Tortilla chips and/or assorted raw vegetables.

BLACK BEAN, YELLOW PEPPER, AND CUMIN CHILI

Black Bean, Yellow Pepper, and Cumin Chili image

Categories Soup/Stew Bean Pepper Sauté Winter Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

6 tablespoons olive oil
1 12-ounce onion, coarsely chopped (about 3 cups)
1 large yellow bell pepper, chopped
1 1/2 tablespoons cumin seeds
4 teaspoons minced canned chipotle chilies
3 15-ounce cans black beans, well drained
2 14 1/2-ounce cans diced tomatoes with roasted garlic
2 cups vegetable broth

Steps:

Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and cumin seeds; sauté until onion is soft and golden, stirring frequently, about 10 minutes. Add chipotle chilies and stir 30 seconds. Add black beans, diced tomatoes with juices, and vegetable broth; bring to boil. Reduce heat to medium. Simmer uncovered until liquid is reduced by half, stirring occasionally, about 30 minutes. Transfer 2 cups chili to processor. Blend to coarse paste; return to pot. Simmer chili to thicken, if desired. Season chili to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium-low heat before serving.)

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