Best Cheddar Tuiles With Black Beans And Mango Salsa Recipes
MANGO BLACK BEAN SALSA
This colorful salsa takes just minutes to prepare-and that's likely how long it will last at your next event, too! Chopped mango adds bursts of sweetness to this satisfying chip dip. -Judy Heiser, Uvalde, Texas.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 12 servings (1/4 cup each)
Number Of Ingredients 9
Steps:
- In a large bowl, mix all ingredients except chips. Refrigerate until serving. Serve with chips.
Nutrition Facts : Calories 70 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
BLACK BEAN MANGO SALSA
This delicious salsa adds a new twist to soft tacos and burritos! I got the recipe last year, and it has quickly become a staple in our house! We eat it in burritos with shrimp or chicken, sour cream, and spanish rice and the rest of the regular fixin's. Also surprisingly good on salmon! If you want to give it some kick, chop up a jalapeno pepper and throw it in there!
Provided by ChipotleChick
Categories Sauces
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all of the above ingredients and chill in fridge for 1 hour.
- Best if served the same day.
MANGO QUESADILLAS
The flavor and texture of mango goes well with black beans and Cheddar cheese in this easy main dish. The recipe uses vegetarian chicken substitute, but real chicken would work just as well.
Provided by MOTTSBELA
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 15
Steps:
- Place the beans in a saucepan over medium heat, and cook 5 minutes. Partially mash with a potato masher or large spoon. Reduce heat to low, and keep warm until ready to serve.
- Heat the oil in a skillet over medium heat. Stir in the onion and red bell pepper. Season with chili powder, cayenne pepper, oregano, and basil. Cook and stir until vegetables are tender. Mix in mango and vegetarian chicken strips, and continue cooking about 2 minutes, until vegetarian chicken is heated through.
- In a separate skillet over medium heat, place the tortillas one at a time until soft and warm, about 2 minutes per side. Spread warm tortillas with equal amounts of the the black beans, mango mixture, Cheddar cheese, arugula, and jalapenos. Fold tortillas over the filling and top with salsa to serve.
Nutrition Facts : Calories 503.1 calories, Carbohydrate 49.2 g, Cholesterol 39.2 mg, Fat 24.2 g, Fiber 5.8 g, Protein 23.2 g, SaturatedFat 10.1 g, Sodium 1421.2 mg, Sugar 9.5 g
BLACK BEAN MANGO SALSA
I love this salsa! It makes for a perfect summer appetizer. I particularly like that it has black beans for extra protein. When served over grilled chicken, it is even better.
Provided by Roxy Mom
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes
Time 25m
Yield 12
Number Of Ingredients 13
Steps:
- Mix mango, green bell pepper, yellow bell pepper, tomatoes, corn, black beans, apple cider vinegar, cilantro, jalapeno pepper, lime zest, lime juice, red onion, sugar, and salt together in a bowl.
Nutrition Facts : Calories 26.2 calories, Carbohydrate 6.1 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.9 g, Sodium 121.3 mg, Sugar 2.7 g
LAYERED BLACK BEAN DIP
Adapted this from Kraft Food & Family magazine. So simple and quick, but completely delicious! You can make it as hot as you want by changing up what kind of salsa you use. I also like to add a little lime juice, unless I am using the lime salsa. If you can't find the 4 cheese blend, you can use a mixture of cheddar and monterey jack (or pepperjack, for an extra little kick!) Serve with tortilla chips!
Provided by Starrynews
Categories < 60 Mins
Time 40m
Yield 20 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Spread cream cheese in the bottom of a shallow baking dish. (I use a circular pie pan).
- Top with black beans.
- Add salsa.
- Top with cheese.
- Bake for about 20-25 minutes, or until cheese is melted and dip is bubbling.
POBLANO, MANGO AND BLACK BEAN QUESADILLAS
Really good and healthy. Keep in mind that Poblano peppers are not spicy, so add your own spice if that's what you're after (I add my favorite hot sauce to the finished product, Jalapeno Tabasco). From Cooking Light.
Provided by hepcat1
Categories Mango
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat broiler.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion, oregano, salt, pepper, and poblano and saute 5 minutes or until onion is tender. Add beans; cook 1 minute or until heated thoroughly. Remove from heat; stir in mango and avocado.
- Place flour tortillas on a baking sheet coated with cooking spray. Arrange about 3/4 cup bean mixture on half of each tortilla, leaving a 1/2 inch border. Sprinkle with cheese and fold each tortilla in half. Lightly coat tortillas with cooking spray (or olive oil). Broil 3 minutes or until cheddar cheese melts.
- Top with sour cream and salsa. Enjoy!
Nutrition Facts : Calories 528.8, Fat 22.7, SaturatedFat 7.2, Cholesterol 22.2, Sodium 640.9, Carbohydrate 65.8, Fiber 13.6, Sugar 10.8, Protein 18.7
CHEDDAR TUILES WITH BLACK BEANS AND MANGO SALSA
These cup-shaped crisps are filled with black beans and salsa, flavored with lime and cilantro.
Provided by Martha Stewart
Yield Makes 2 dozen
Number Of Ingredients 13
Steps:
- Pick over beans and remove any broken ones or foreign objects. Place in a pot and cover with cold water. Bring to a strong boil, and return beans to pot. Add cold water to cover by 2 inches. Add bay leaf, bring to a boil, and simmer until tender, about 1 hour. In the last 10 minutes of cooking, add 2 teaspoons salt. Let beans cool in the liquid.
- When beans are cool, drain well. Whisk together lime juice, olive oil, cumin, and salt and pepper to taste. Add to beans and mix well. Refrigerate for a few hours or overnight.
- Cut flesh from the mango in 2 pieces, slicing along pit. Cut away skin. Coarsely chop flesh; place in a small bowl. Add cilantro, scallion, and jalapeno; set aside.
- Heat oven to 375 degrees. On a nonstick baking sheet, evenly sprinkle 1 tablespoon cheese into a rough 3-inch circle. Repeat twice. Have a spatula and a standard-size muffin tin ready.
- Bake cheese for 6 to 7 minutes, turning tray after 4 minutes. Tuiles should be lacy looking and sizzling a bit in the middle.
- Remove a tuile with a spatula and place on top of a muffin cup; place egg on cheese to form a cup shape. Repeat with remaining tuiles. Continue baking and shaping tuiles in batches until all cheese has been used. Remove tuiles from cups when cool.
- To serve, drain beans and place a few tablespoons in each tuile. Top with a heaping tablespoon of mango salsa.
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