GRILLED SMOKY TOFU TACOS WITH PEACH CUCUMBER SALSA
Provided by Katie Lee Biegel
Categories main-dish
Time 5h25m
Yield 4 to 6 servings
Number Of Ingredients 34
Steps:
- For the tofu: Sandwich each piece of tofu between 2 sheets of paper towels and place on a plate. Top with a second plate and weigh the plate down with a can or a heavy book to press any liquid out of the tofu. Set aside, changing the paper towels every 30 minutes, for 2 hours.
- For the lime sour cream: Whisk together the sour cream and lime zest and juice in a small bowl, then transfer to a squeeze bottle or container. Refrigerate until ready to serve.
- For the salsa: Combine the peaches, cucumber, cilantro, jalapeno, lime juice and onion in a large bowl and season with salt and pepper. Set aside.
- For the black beans: Saute the onion in the oil in a large skillet until translucent, 5 to 7 minutes. Add the garlic, chili powder, cumin and red pepper flakes. Cook for 2 minutes, then stir in the tomato paste. Add the beans and 1/2 cup water. Bring to a simmer, then reduce the heat to low and cook for 10 minutes. Season with salt and pepper. Use a potato masher or the back of a wooden spoon to partially mash the beans. Cover to keep warm or reheat when ready to serve.
- Make the tofu: Preheat an outdoor grill or grill pan to medium-high.
- Cut the tofu into 1-inch-wide logs. Mix the chili powder, garlic powder, onion powder, paprika, salt and pepper together in a bowl, then sprinkle the tofu on both sides with the spice mix. Brush the tofu with a generous amount of olive oil. Oil the grill grates, then place the tofu on the grill and cook until heated through, 2 to 3 minutes per side. Transfer to a plate.
- To build each taco, spoon some beans onto a tortilla. Top with the tofu and salsa. Drizzle with lime sour cream and serve immediately.
- Place the onions in a jar. Whisk the vinegars together with the sugar, salt and 1 cup water in a bowl until dissolved. Add the peppercorns. Pour over the onions and refrigerate for 2 to 3 hours (see Cook's Note). Pickled onions keep about 2 weeks in the fridge.
THE BEST EVER BLACK BEAN SALSA
This is one of our favorites! My 7 year old absolutely loves it! This is probably my most requested recipe of all time.
Provided by kristiesnell
Categories Black Beans
Time 45m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix all the vegetables, adding the avocado last or add avocado as you serve it to avoid browning.
- Combine lime juice, salt, olive oil, red wine vinegar, and pepper in a small bowl with a whisk.
- Pour the dressing over the vegetable mixture.
- Stir to combine.
- Chill.
- Serve as a salad or with chips.
Nutrition Facts : Calories 372.8, Fat 15.9, SaturatedFat 2.4, Sodium 409.1, Carbohydrate 51.4, Fiber 16.1, Sugar 5.1, Protein 13.2
SMOKY BLACK-BEAN SALSA
Just the thing for easy Halloween entertaining! A touch of chiles in adobo adds intrigue to this simple salsa that starts with a can of beans.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Yield Makes 1 1/2 cups
Number Of Ingredients 7
Steps:
- Whisk together chipotle, lime juice, 3/4 teaspoon kosher salt, and onion. Let stand 10 minutes. Stir in beans and cilantro. Serve with chips.
SMOKY PORK & BLACK BEAN TACOS
Mexican pork chilli with a smoky barbecued flavour, served in crispy tortilla shells with ripe avocado
Provided by Cassie Best
Categories Dinner, Main course
Time 25m
Number Of Ingredients 12
Steps:
- Heat the oil in a large frying pan, add the onion and cook for 5 mins until softened. Sprinkle over the spices and cook for 1 min more. Add the mince, breaking it up with the back of a wooden spoon, and stir until cooked through.
- Stir the passata and barbecue sauce into the pan along with 4 tbsp water. Increase the heat and allow the sauce to bubble and reduce until it clings to the meat. Add the beans, season and cook for a further 2 mins, then stir in the coriander. Heat the tacos following pack instructions.
- Use the pork and bean mix to fill the tacos, top with slices of avocado, shredded iceberg lettuce and a dollop of soured cream, if you like.
Nutrition Facts : Calories 592 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 12 grams sugar, Fiber 10 grams fiber, Protein 38 grams protein, Sodium 1.4 milligram of sodium
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.
CRISPY CORN CAKES WITH SMOKY BLACK BEAN SALSA
This recipe is from The Big Book of Appetizers by Deeds and Snyder. It's one of our favorites. Some times we have these with nonfat plain yogurt instead of the sour cream.
Provided by Chef Edlear
Categories Vegetable
Time 27m
Yield 18 cakes, 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Toss together all the salsa ingredients, taste for seasoning. Allow to sit while you prepare the corn cakes, then taste again before serving, adjust seasoning if necessary.
- To make the corn cakes, Mix together the cornmeal, baking powder, salt, baking soda and cheddar. Add the buttermilk, butter and corn, gently fold together. Do not overmix.
- Heat a large skillet, coat with a film of oil. Drop batter by the tablespoon onto the hot skillet. Cook until bubbles break on the tops of the cakes, then flip them over. Cook a few minutes more, or until the bottoms brown and one tests done.
- Keep warm in a low oven until they are all cooked.
- To serve, place three or four cakes on a plate, dollop some sour cream, and top with salsa.
Nutrition Facts : Calories 462.9, Fat 18.7, SaturatedFat 11, Cholesterol 47.8, Sodium 1089.9, Carbohydrate 60.5, Fiber 11.6, Sugar 5.4, Protein 17.6
LIBBY'S BLACK BEAN SALSA
Make and share this Libby's Black Bean Salsa recipe from Food.com.
Provided by Chuck Steak
Categories Black Beans
Time 10m
Yield 5 cups
Number Of Ingredients 11
Steps:
- Mix together, let flavors blend several hours or overnight. Serve with Tostito scoops.
Nutrition Facts : Calories 255.5, Fat 6.6, SaturatedFat 0.9, Sodium 249, Carbohydrate 39.7, Fiber 12, Sugar 1.2, Protein 12.4
SMOKY SAUSAGE & BLACK BEAN CHILLI
Gather round the campfire and serve this chilli one-pot with tortilla chips for scooping up the smoky beans and sausages. Or, enjoy with a jacket potato or rice
Provided by Cassie Best
Categories Dinner
Time 1h10m
Number Of Ingredients 14
Steps:
- Heat half the oil in a large pan and cook the sausages for 12-15 mins over a medium heat until brown all over and cooked through. Remove to a plate.
- Drizzle the rest of the oil into the pan and cook the onion and peppers for 10 mins, over a low heat stirring often until all the veg has softened.
- Stir in the garlic, all the spices and the chipotle paste, if using, and cook for another minute. Add the tomatoes, a canful of water, the ketchup and some seasoning. Bring to a simmer and cook for 20 mins half-covered with a lid or loosely covered with foil. Stir occasionally, topping up with water if the mixture starts to look too thick.
- Slice the cooked sausages into thick coins and return to the pan, then tip in the beans. Cook for another few minutes until heated through, then spoon into bowls and scatter with coriander leaves, if using, some grated cheese and a dollop of yogurt or soured cream. Serve with tortilla chips for scooping, as a filling for jacket potatoes, or over rice.
Nutrition Facts : Calories 456 calories, Fat 26 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 14 grams sugar, Fiber 11 grams fiber, Protein 19 grams protein, Sodium 1.5 milligram of sodium
SMOKY PULLED AUBERGINE & BLACK BEAN TACOS
These summery veggie tacos are filled with a charred, smoky aubergine and black bean ragu, topped with creamy feta and crunchy pink pickled onions. They also contain four of your 5-a-day - bonus!
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 19
Steps:
- Prick the aubergines all over with a fork, then set over a medium gas flame (or on the coals of a barbecue or under the grill) and cook, turning occasionally with tongs, until blackened and collapsing, about 20-25 mins. Transfer to a plate and leave to cool. Peel the skin from the cooled aubergines or scoop out the flesh using a spoon. Try to remove most of the skin, but don't worry if a few flecks remain.
- Heat the oven to 200C/180C fan/gas 6. Heat the olive oil in a large ovenproof frying pan with the bay leaf and cumin seeds. When they start to sizzle, add the onion and garlic. Fry for about 5 mins until fragrant but not coloured, then stir in the tomato purée and cook it down for a couple of mins.
- Add the tomatoes and dried oregano, and cook for a few mins more until they have collapsed into the sauce. Add the aubergine flesh, chilli powder, chilli flakes and vinegar, and cook, stirring, for 1 min, then tip in the cans of black beans, one drained and one still with its liquid. Squeeze over a little of the lime juice and cook for 5 mins until reduced and bubbling, then transfer to the oven and roast for 15-20 mins until deep, dark and fully reduced.
- Season with more lime juice, if you like, and spoon the aubergine mixture into the warm tortillas with the coriander, crumbled feta, lettuce and pink pickled onions to serve
Nutrition Facts : Calories 518 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 11 grams sugar, Fiber 20 grams fiber, Protein 21 grams protein, Sodium 1.6 milligram of sodium
SMOKY BLACK BEAN CHILLI
Freeze the mince base so you can have this chilli on the table in minutes during a busy week. The kids can have fun packing their own tortillas
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 3h10m
Number Of Ingredients 17
Steps:
- Heat half of the oil in a pan, add the onion and fry until it starts to soften, then add the garlic, celery and carrot and cook until soft. Meanwhile, heat the remaining oil in a separate frying pan and fry the mince in batches, scooping each batch out with a slotted spoon and leave any excess oil behind.
- Add the mince to the veg, then stir in the tomato purée and cook for 1 min. Stir in the passata and bring to a simmer. Cover and cook over a very low heat for 1½-2 hrs, then add the milk and cook for 30 mins. If you're making the base ahead of time, you can leave it to cool at this stage then freeze for up to a month. (Defrost fully before using in the next step.)
- Put the mince base in a pan and add 1 tsp chipotle paste, bring to a simmer and taste it - add the other tsp if you need to. Stir in the black beans and cook for 5 mins, then stir in the coriander.
- Warm the tortilla bowls in a low oven. Serve the bowls filled with chilli and add the avocado, a squeeze of lime, soured cream and cheese.
Nutrition Facts : Calories 478 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 6 grams sugar, Fiber 9 grams fiber, Protein 34 grams protein, Sodium 0.7 milligram of sodium
More about "smoky black bean salsa food"
EASY BLACK BEAN SALSA RECIPE | KITCHN
From thekitchn.com
Estimated Reading Time 2 mins
SMOKY BLACK BEAN TACOS RECIPE | SIDECHEF
From sidechef.com
SMOKY BLACK BEAN CHILI | GIMME SOME OVEN
From gimmesomeoven.com
4.8/5 (4)Estimated Reading Time 2 minsServings 4-6Total Time 30 mins
- Heat oil in a large saucepan or stockpot over medium-high heat until shimmering. Add onlon and saute for 5 minutes until translucent, stirring occasionally. Add garlic and continue sauteing for 2 minutes until fragrant. Add the beer (or broth), black beans, diced tomatoes and green chiles, chipotle in adobo, cumin, chili powder, oregano, and salt. Stir to combine.
- Bring the soup to a boil, then reduce heat to medium-low and simmer for at least 10 minutes. Season with additional salt and pepper if needed. Serve warm, garnished with optional toppings.
BLACK BEAN AND CORN SALSA - OLESMOKY.COM
From olesmoky.com
GALLO PINTO: COSTA RICA RICE AND BEANS - BBC TRAVEL
From bbc.com
SMOKY FEIJOADA | VEGETABLE RECIPES | JAMIE OLIVER
From jamieoliver.com
SMOKY BLACK BEANS RECIPE - LOVEFOOD.COM
From lovefood.com
SMOKY CHIPOTLE BLACK BEAN DIP - SIMPLY SCRATCH
From simplyscratch.com
SMOKY CHICKEN ENCHILADAS WITH BLACK BEAN SALSA
From taste.com.au
16 BEST BLACK BEANS RECIPES - FOOD NETWORK
From foodnetwork.com
15 BLACK BEAN SALSA RECIPES FOR EASY ENTERTAINING
From allrecipes.com
SMOKY BLACK BEAN-CITRUS SALSA RECIPE | YUMMLY
From yummly.com
FOR_KANDKNIFE ON INSTAGRAM: "FRESH, VIBRANT AND FUN; IT’S HOW FOOD ...
From instagram.com
40+ HOMEMADE SALSA RECIPES | COOKING LIGHT
From cookinglight.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love