SPICY BLACK BEANS
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, cumin, salt, chile powder and cayenne and cook until fragrant, about 30 seconds. Add the chiles, beans and broth and bring to a simmer. Cook, stirring occasionally, until the beans have softened and the sauce has thickened, 5 to 7 minutes. Transfer to a serving bowl and sprinkle with cilantro leaves and Cotija.
SPICY CHICKEN AND BLACK BEAN BAKE
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
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
VEGETARIAN BLACK BEAN PASTA
This was something I created as a teenager, back when I was a vegetarian. Now that my daughter doesn't eat meat, she asks for this dinner several times a week. -Ashlynn Azar, Beaverton, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer., Stir in black beans, tomatoes, rosemary and oregano; heat through. Stir in spinach until wilted. Drain fettuccine; add to bean mixture and toss to combine.
Nutrition Facts : Calories 255 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 230mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 9g fiber), Protein 12g protein. Diabetic Exchanges
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.
CHICKEN WITH BLACK BEANS OVER PASTA
If you wish you may make this a day ahead and let it mellow in the fridge or just make and serve. It may be doubled. Personally I like spicy and would add an additional tsp of Cayenne. This recipe is not very spicy. Use your favorite pasta or if you prefer serve with rice. Tip: To cube the chicken have it half frozen before cutting. You may substitute regular vinegar but balsamic is best.
Provided by Bergy
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Season your chicken with salt/pepper then dust the cubes with the 3 tbsp of flour.
- Brown the cubes in a non stick pan.
- Add shallots, stir fry with chicken for approx 5 minutes.
- Add red pepper, cayenne, garlic, sun dried tomatoes, Honey, and vinegar.
- Add drained rinsed beans, stir.
- Add chicken broth and white wine, get any little pieces up from the pan.
- Simmer for approx 10-15 minutes with lid on medium heat or until the sauce has a nice consistency.
- Distribute the hot cooked pasta on 4 plates top with the chicken/bean mixture.
- Sprinkle 2 tbsp of Asiago cheese over each serving.
- And enjoy.
CHICKEN WITH SPICY BLACK BEAN SAUCE
This Chicken with Spicy Black Bean Sauce is a quick and easy weeknight stir-fry that's full of BIG and BOLD flavors! Tender chicken pieces get tossed with aromatics, onion, bell peppers, and dried red chilies in a wicked delicious savory and spicy sauce!
Provided by Lavina
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 27
Steps:
- Clean and pat-dry the chicken thighs and trim off any excess fat. Cut into bite-sized pieces and add to medium sized bowl, followed by the low sodium light soy sauce, Shao Xing rice wine, corn starch, and sesame oil. Mix well to combine, then set aside.
- Combine the corn starch, freshly cracked black pepper, white sugar, chili oil (if using), sesame oil, low sodium light soy sauce, Shao Xing rice wine, oyster sauce, spicy black bean sauce, gochujang, sriracha, and water in a small measuring cup (for easier pouring) or bowl. Mix well until thoroughly combined, then set aside.
- Chop the yellow onion, spring onions (be sure to separate the white and green parts, red and yellow bell peppers, garlic, ginger, and fresh red chilies as indicated in the 'Ingredients' section. Destem the dried red chilies and set aside.
- Heat 1 tablespoon of peanut oil in a large wok or heavy bottomed deep frying pan over medium heat. Once hot, add the dried red chilies and sauté for 30-40 seconds, until they start to crisp up and darken slightly. Using a slotted spoon, transfer to a paper towel lined plate to drain. Then transfer to a small bowl and set aside. (Pro-tip: For a spicier dish, snip the chilies using kitchen shears into 2-3 pieces each. The seeds that become exposed will add more heat into the stir-fry.)
- Add another tablespoon of oil to the wok and heat over medium-high heat. Once hot, add the marinated chicken and immediately spread out the pieces in the wok. Allow to sear for 1 minute without touching, then stir-fry for another minute until the chicken has cooked through. Using a slotted spoon, transfer to a clean bowl. Wipe out the wok with a paper towel and set back on the stovetop. (Note: Depending on your wok size, you many need to cook the chicken in two batches in order to not overcrowd the wok. Overcrowding will result in the chicken steaming and becoming mushy.)
- Heat the remainder 1.5 tablespoons of oil in the wok over medium-high heat. Once hot, add the yellow onion, spring onion white parts and stir-fry for a 30-40 seconds until slightly softened. Add the garlic, ginger, and fresh red chilies and stir-fry for 30 seconds until fragrant.
- Add the red and yellow bell peppers and the dried red chilies, toss to combine.
- Add the chicken along with any juices in the bowl, and pour the stir-fry sauce on top. Stir-fry continuously for 1-2 minutes, until everything is well coated in the sauce it starts to thicken.
- Stir in the spring onion green parts, then switch off the heat.
- Transfer to a serving bowl/dish and garnish with more chopped spring onion. Serve immediately with warm steamed rice.
Nutrition Facts : ServingSize 1 serving, Calories 432 calories, Sugar 13g, Sodium 871.8mg, Fat 20.4g, SaturatedFat 4g, UnsaturatedFat 14.5g, TransFat 1.5g, Carbohydrate 31.7g, Fiber 3.5g, Protein 29.8g, Cholesterol 117.5mg
SOUTHWEST BEAN AND CHICKEN PASTA
"My wife, Jennie, is a wonderful cook who's generally skeptical about my kitchen experiments. But she likes this recipe well enough to give me temporary kitchen privileges...and even encouraged me to enter this contest! If you can't find the soup called for here, nacho or cheese soup make easy substitutes," suggests Mike Kirschbaum in Cary, North Carolina.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook mostaccioli according to package directions. Meanwhile, in a large skillet, saute onion and red pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the soup, chicken and water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. , Stir in beans; heat through. Drain mostaccioli; transfer to a serving bowl; top with chicken mixture. Sprinkle with cheese if desired.
Nutrition Facts : Calories 343 calories, Fat 9g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 753mg sodium, Carbohydrate 47g carbohydrate (3g sugars, Fiber 5g fiber), Protein 22g protein.
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