Spicy Black Bean Taco Bake Food

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SOFT PORK TACOS WITH SPICY BLACK BEANS



Soft Pork Tacos With Spicy Black Beans image

Make and share this Soft Pork Tacos With Spicy Black Beans recipe from Food.com.

Provided by dicentra

Categories     Pork

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 19

1 1/2 cups dried black beans, soaked overnight in cold water and drained (10 1/2 ounces)
1 tablespoon vegetable oil
1 medium onion, finely chopped
4 garlic cloves, minced
1 large jalapeno, seeded and minced
1 medium tomatoes, coarsely chopped
1 teaspoon dried oregano
salt & freshly ground black pepper
3/4 cup low sodium chicken broth
1 head garlic, cloves peeled and thinly sliced
1 medium onion, finely chopped
1 habanero pepper, seeded and minced
1 large serrano chili, seeded and minced
1 bay leaf
1/2 teaspoon ground cumin
salt & freshly ground black pepper
1 (1 lb) pork loin roast, trimmed of excess fat
warm corn tortilla, and
salsa, for serving

Steps:

  • PREPARE THE BEANS: In a large saucepan, cover the beans with 2 inches of water and bring to a boil. Simmer over low heat for 1 hour, stirring occasionally.
  • In a medium skillet, heat the vegetable oil. Add the onion, garlic and jalapeño and cook over moderate heat until softened, about 7 minutes.
  • Add to the beans, along with the tomato, oregano and enough water to cover. Season with salt and pepper and simmer until the beans are tender, about 2 hours longer, replenishing the water if necessary.
  • MEANWHILE, COOK THE PORK: Preheat the oven to 300. In a small enameled cast-iron casserole, combine the broth with the garlic, onion, habanero and serrano chiles, bay leaf, cumin and » teaspoon each of salt and pepper and bring to a simmer. Season the pork loin with salt and pepper and add it to the casserole.
  • Cover with foil and bake for about 1 hour, turning the pork once, until tender. Transfer the pork to a plate and cover with plastic wrap until cool enough to handle.
  • Remove the bay leaf. Shred the pork into strips and stir into the broth. Season with salt. Fill the tortillas with pork and serve with the black beans and salsa.

Nutrition Facts : Calories 585.9, Fat 16, SaturatedFat 4.8, Cholesterol 91.9, Sodium 90.9, Carbohydrate 60.2, Fiber 13.1, Sugar 5.8, Protein 51.4

SPICY BLACK BEAN CAKES



Spicy Black Bean Cakes image

These baked black bean cakes are easy to make and less fat than fried cakes.

Provided by CHRISTINA5362

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 35m

Yield 8

Number Of Ingredients 14

½ cup reduced fat sour cream
2 teaspoons fresh lime juice
1 small fresh jalapeno pepper, minced
salt to taste
2 tablespoons olive oil, divided
4 green onions, thinly sliced
6 cloves garlic, pressed
2 fresh jalapeno peppers, finely diced
1 tablespoon ground cumin
2 (14.5 ounce) cans black beans, drained and rinsed
salt and black pepper to taste
2 cups grated raw sweet potato
1 egg, lightly beaten
½ cup plain dried bread crumbs

Steps:

  • To prepare lime sour cream, mix the sour cream, lime juice, 1 small minced jalapeno, and salt together in a small bowl. Cover, and refrigerate.
  • Heat 1 tablespoon olive oil in a small skillet over medium heat. Cook green onions until softened, about 1 minute. Stir in garlic, 2 diced jalapenos, and cumin; cook until fragrant, about 30 seconds.
  • Transfer contents of skillet to a large bowl. Stir in black beans, and mash with a fork. Season with salt and pepper to taste. Mix in sweet potatoes, egg, and bread crumbs. Divide into 8 balls, and flatten into patties.
  • In the oven, set cooking rack about 4 inches from heat source. Set oven to broil. Lightly grease baking sheet with 1 tablespoon oil.
  • Place bean patties on baking sheet, and broil 8 to 10 minutes. Turn cakes over, and broil until crispy, about 3 minutes more. Serve with lime sour cream.

Nutrition Facts : Calories 218.6 calories, Carbohydrate 31.3 g, Cholesterol 29.1 mg, Fat 6.7 g, Fiber 8.9 g, Protein 9.4 g, SaturatedFat 2 g, Sodium 519.7 mg, Sugar 2.3 g

TINK'S SPICY BEEF & BLACK BEAN TACOS



Tink's Spicy Beef & Black Bean Tacos image

Getting ready for two weeks of family staying with us I wanted to clean out the fridge to make room for the new ingredients I would be buying. We'd only just had tacos but still had taco stuff to use up so I added the last chipotle pepper & a can of black beans to make tonight's tacos seem different & instead of "Clean out the fridge night, Huh?" I got, "Wow! These are awesome!" I don't want to forget what I did because this flavor blows any taco seasoning or drive through flavors right out of the water. Feel free to substitute ground turkey for the beef and top the tacos with any additional toppings you like or have on hand.

Provided by Tinkerbell

Categories     Black Beans

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 16

1/2 head lettuce, shredded
2 carrots, shredded
1/4 head purple cabbage, shredded
4 green onions, sliced into 1/4 sections on the diagonal
1 lb ground beef
1 teaspoon garlic, minced
1/2 cup white onion, diced
1 chipotle chile in adobo, diced
1 (15 ounce) can tomato sauce
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt (or to taste)
1 (15 1/2 ounce) can black beans, rinsed & drained
6 -8 flour tortillas (I like tomato & basil flavored)
sour cream (optional)
cheese, shredded (I used Mexican 4-cheese blend)

Steps:

  • In large bowl, toss together lettuce, carrots, cabbage & green onions. Set aside.
  • Brown beef in skillet until almost no pink remains, drain (if needed).
  • Add garlic, onion & chipotle chili. Cook & stir until no pink remains in beef.
  • Add tomato sauce, chili powder, cumin, salt & black beans. Stir to combine & simmer until heated through.
  • Warm the tortillas between paper towels or in tortilla warmer in the microwave for about 30 seconds.
  • Top tortillas with sour cream, salad mixture, cheese, beef & bean mixture; fold & enjoy!

SPICY CHICKEN AND BLACK BEAN BAKE



Spicy Chicken and Black Bean Bake image

A layered, Mexican-inspired casserole that is easy to throw together and a great way to use up leftovers!

Provided by Peculiah

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 8

Number Of Ingredients 13

2 cups shredded cooked chicken
1 large red bell pepper, diced
½ red onion, diced
½ cup sour cream
½ cup jalapeno-flavored cream cheese
1 teaspoon taco seasoning mix
½ teaspoon salt
1 (14 ounce) can black beans, rinsed and drained
¼ cup hot water
1 tablespoon ground cumin
6 flour tortillas
1 (16 ounce) jar salsa, or to taste
½ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix chicken, red bell pepper, red onion, sour cream, cream cheese, taco seasoning, and salt together in a large bowl. Combine black beans, hot water, and cumin in a separate bowl; roughly mash with a fork until evenly mixed.
  • Layer 3 tortillas into the bottom of a 9x9-inch baking dish. Top tortillas with 1/2 the salsa, 1/2 the black bean mixture, and 1/2 the chicken mixture. Repeat layering with remaining ingredients, ending with chicken mixture. Sprinkle casserole with mozzarella cheese.
  • Bake in the preheated oven until top is golden, 30 to 35 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 356.6 calories, Carbohydrate 35.8 g, Cholesterol 53 mg, Fat 14.9 g, Fiber 6.1 g, Protein 20.3 g, SaturatedFat 7.2 g, Sodium 993.4 mg, Sugar 3 g

NACHO PIE WITH SPICY TACO MEAT, BLACK BEANS & CORN



Nacho Pie With Spicy Taco Meat, Black Beans & Corn image

Make and share this Nacho Pie With Spicy Taco Meat, Black Beans & Corn recipe from Food.com.

Provided by rpgaymer

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 19

1 tablespoon olive oil
1 lb lean ground beef
1 serrano pepper, chopped
2 tablespoons chili powder
1 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon Mexican oregano
1/2 teaspoon paprika
2 1/2 teaspoons cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 (14 ounce) can black beans, rinsed & drained
1 (8 ounce) can corn, rinsed & drained
3 eggs
3/4 cup 2% low-fat milk
1 cup shredded cheddar cheese, divided
6 corn tortillas (6 inch)
pico de gallo

Steps:

  • Preheat oven to 400.
  • In a large skillet, heat the oil over medium-high heat. Add the beef and chili pepper, and fry for about 5 minutes or until beef is well-browned. Drain. Add the spices (chili powder through cayenne), stir, and cook for 1-2 more minutes. Remove from heat, and stir in the black beans and corn. Let cool for at least 5 minutes.
  • In a large bowl, whisk together the eggs and milk. Add 1/2 cup cheese and the beef mixture, stir to combine well.
  • Coat a deep 9-inch pie pan with cooking spray. Lay down the corn tortillas alongside the bottom and side of the pan to form a "tortilla pie crust." It helps to heat up your tortillas in the microwave for a few seconds beforehand to make them more pliable.
  • Pour your beef-egg mixture in the the pie crust and spread it out evenly. Cook for 30 minutes, then remove and top with the rest of the cheese. Cook for a further 5 minutes or until cheese is melted.
  • Remove from oven and let cool for at least ten minutes. Cut into wedges and top with a generous amount of pico de gallo.

Nutrition Facts : Calories 669.1, Fat 31.8, SaturatedFat 13.3, Cholesterol 246.5, Sodium 702.1, Carbohydrate 51.6, Fiber 11.8, Sugar 5.9, Protein 47.3

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