Yarn Harlot Black Bean Tortilla Things Food

BLACK BEAN AND CORN QUESADILLAS

Steps:

• Add olive oil to a large skillet over medium high heat.
• Add the onion and bell pepper and saute for 1-2 minutes.
• Add garlic and saute for 30 seconds. Add black beans, corn, salsa, brown sugar, cumin and chili powder and stir to combine.
• Reduce heat. Taste and adjust seasonings, if desired.
• Heat another large skillet. Place one tortilla in the skillet. Add a sprinkle of cheese, followed by a heaping scoop of black bean and corn filling and spread into an even layer.
• Top with another sprinkle of cheese. Add a tortilla on top and cook until the bottom tortilla is golden.
• Use a large spatula to carefully flip the tortilla to the other side. Cook until cheese is melted and bottom tortilla is golden brown.
• Serve with sour cream and salsa.

BLACK BEAN BURRITOS

Steps:

• In a nonstick skillet, heat oil over medium heat; saute onion and green pepper until tender. Stir in beans; heat through. , Spoon about 1/2 cup of vegetable mixture off center on each tortilla. Sprinkle with the cheese, tomato and lettuce. Fold sides and ends over filling and roll up. Serve with optional toppings as desired.

YARN HARLOT BLACK BEAN TORTILLA THINGS

Steps:

• Turn the oven on to 350 F. Chop up all the veggies pretty small (small like the corn and black beans) and mix everything (except for the tortillas) together. Get a pint glass and use it upside down like a cookie cutter to cut the tortillas into as many rounds as you can squeeze out of them. Tuck the tortilla rounds down into muffin cups. Fill each cup with a spoonful or two of the black bean stuff Then bake for about 12-15 minutes. You want the tortilla cups to start to brown and be quite crisp, and for the cheese to be melted. Take them out of the pans right away and either serve right then while they're warm, or let them cool to room temperature on a rack (so they stay crisp) and serve later. Makes several dozen. I've experimented over the years, and I can tell you this. I like them with cilantro in them, but some people don't - I also like them with extra spring onion and a handful of chopped fresh parsley, and remember to cut things up pretty small. You can put just about anything in them, just don't make the mix of stuff too wet. I used a whack of salsa one year and things were a little gloopy and the tortilla tart part was damp instead of crispy. You don't want that. If you're feeding a slightly more refined (or less diverse) crowd, you can get fancy and mince a hot pepper into them, and I've made a really good batch by subbing some blue cheese and broccoli and taking out the avocado and cheddar.

BLACK BEAN, CHICKEN AND CORN SOUP WITH TOASTED TORTILLA STRIPS

Steps:

• In a large pot, saute the olive oil, onions and garlic until the onions are transparent (about 5 minutes).
• Next, add the remaining ingredients (except for the cilantro and limes).
• Stir well and allow soup to simmer for 20-30 minutes until ready to serve. Before serving, stir in the cilantro, lime juice and zest to keep their flavors.
• Garnish with sour cream, parmesan cheese and toasted tortilla strips.
• Toasted Tortilla strips: Cut tortillas into 1/2 inch wide strips.
• Place the tortilla strips on a large baking sheet (single layered) and spray them with pan spray, or you may baste them with melted butter.
• Season with salt and pepper and place them in a 375 degree oven. Bake until golden and crisp (about 10 minutes).
• Make sure to turn strips over halfway through the baking process.

DELICIOUS BLACK BEAN BURRITOS

Steps:

• Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
• Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
• Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
• Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.

BLACK BEAN TORTILLA PIE

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.

BLACK BEAN TORTILLA WITH SALSA

Steps:

• Tip the tomatoes into a pan and stir in the onion, ½ the chilli and the smoked paprika. Cook over a low heat for 10 mins. Tip ¾ into a bowl, then stir in 2 tbsp of the coriander and the olives and lemon juice.
• Meanwhile, heat the grill. Tip the beans into a bowl and stir in the remaining chilli, the garlic, cumin and coriander. Beat in the eggs, then add the reserved ¼ of the salsa and the remaining fresh coriander with a little salt to taste. Blitz a little using a hand blender or mash some of the beans with a potato masher.
• Heat a 24cm non-stick pan with the oil. Pour in the bean mixture and leave to cook gently for 5-7 mins until the base is set, then grill for 5 mins. Tip out and cut into 4 wedges. If you're following our Healthy Diet Plan, serve two wedges with half of the remaining salsa and the rocket. Chill the rest for the following day.

BLACK BEAN AND TORTILLA BAKE

Steps:

• Preheat oven to 350* F.
• Spray a large skillet with cooking spray.
• Add garlic, onions, tomato, green onion, cumin, and chili powder.
• Cook on medium heat until onion is tender.
• Add tomato sauce and cook 5 minutes more.
• Stir in beans, cilantro, salt and pepper.
• Spray a 9 inch square baking dish with cooking spray.
• Layer 4 tortillas, 1/3 cheese, and 1/3 of the bean mixture; repeat 2 more times.
• Top with reserved 2 tablespoons of cheese.
• Bake 20 minutes, covered, then 10 minutes uncovered or until bubbly.