Best Spicy Grilled Cheese And Black Beans Recipes

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SPICY GRILLED CHEESE



Spicy Grilled Cheese image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 1 sandwich

Number Of Ingredients 17

2 slices sourdough bread
2 tablespoons mayonnaise
1 cup Jalapeno Pimento Cheese, recipe follows
4 ounces cream cheese, softened
1/2 cup mayonnaise
2 tablespoons adobo sauce from canned chipotles
1 tablespoon Dijon mustard
1/2 teaspoon freshly ground black pepper
Pinch of cayenne or dash of hot sauce
Pinch kosher salt
2 cups grated sharp Cheddar
2 cups grated smoked Gouda
4 ounces sliced pimentos
1/2 cup jarred sliced jalapenos, finely chopped
2 teaspoons chopped fresh dill
Crackers, for serving
1 cup Castelvetrano olives, for serving

Steps:

  • Heat a nonstick skillet over medium heat. Spread each slice of bread with 1 tablespoon of the mayonnaise. Place one piece of bread, mayonnaise-side down, into the skillet. Top with the Jalapeno Pimento Cheese. Place the second slice of bread, mayonnaise-side up, onto the cheese. Using a spatula, press together and cook until golden, about 2 minutes per side. Slice and serve.
  • Combine the cream cheese, mayonnaise, adobo sauce, Dijon mustard, black pepper, cayenne or hot sauce and salt in the bowl of a food processor. Process until combined. Add almost all of the Cheddar and Gouda, reserving about 2 tablespoons of each in a bowl, and pulse until well combined again. Add the contents of the blender to the reserved cheese and stir to combine. Fold in the pimentos, jalapenos and dill, then chill before serving.
  • Serve as a dip with crackers and olives.

SPICY BLACK BEANS



Spicy Black Beans image

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 12

1 tablespoon canola oil
1 small yellow onion, diced
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon chipotle chile powder
1/4 teaspoon cayenne pepper
One 4-ounce can diced green chiles
Two 15-ounce cans black beans, rinsed and drained
1 cup vegetable broth
2 tablespoons chopped fresh cilantro
1/4 cup Cotija cheese

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.

HEALTHY BLACK BEAN SKILLET RECIPE



Healthy Black Bean Skillet Recipe image

EASY cheesy black bean skillet dinner is ready in less than 30 min! This black bean southwestern casserole is hearty enough for meat eaters.

Provided by Emily Dingmann of myeverydaytable.com

Categories     Dinnner

Time 25m

Number Of Ingredients 15

1/2 white onion
1/2 cup red bell pepper
2 cloves garlic
1 Tbsp. olive oil
2 14.5-oz. cans black beans (DON'T RINSE!)
2 cups frozen corn
1/2 cup enchilada sauce
1 cup shredded cheddar cheese
cilantro
4 green onions
sliced jalapenos (fresh or pickled)
salsa or hot sauce
sour cream
tortilla chips
mini bell peppers

Steps:

  • 1. Prepare ingredients: Dice onion. Dice bell pepper. Mince garlic.
  • 2. Heat oil in a large skillet over medium heat. Add onions and pepper, and cook, stirring occasionally, for about 3-4 minutes.
  • 3. Add garlic, both canned beans (DON'T RINSE!), corn, and enchilada sauce to skillet. Bring to a boil, then lower heat to medium.
  • 4. Stirring frequently, let bean mixture thicken, and cook for about 10 minutes.
  • 5. Meanwhile, prep any toppings and/or bell peppers for scooping.
  • 6. Stir cheese into bean mixture and serve with tortilla chips, bell peppers, and desired toppings.

Nutrition Facts : Calories 296 calories, Sugar 4.7 g, Sodium 844.2 mg, Fat 9.5 g, SaturatedFat 4.1 g, TransFat 0.2 g, Carbohydrate 40.6 g, Fiber 12.1 g, Protein 15.3 g, Cholesterol 18.6 mg

CHEESY, SPICY BLACK BEAN BAKE



Cheesy, Spicy Black Bean Bake image

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

3 tablespoons extra-virgin olive oil
5 garlic cloves, peeled and sliced
1/4 cup tomato paste
1 1/2 teaspoons smoked paprika
1/4 teaspoon red-pepper flakes
1 teaspoon ground cumin
2 (14-ounce) cans black beans, drained and rinsed
1/2 cup boiling water
Kosher salt and black pepper
1 1/2 cups grated Cheddar or Manchego cheese (from about a 6-ounce block)

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.

BABS' BLACK BEAN GRILLED CHEESE SANDWICH



Babs' Black Bean Grilled Cheese Sandwich image

This little sandwich will make you want to slap somebody...probably me! I should have shared this little darling a long time ago. It's not my recipe but my dear friend, Babs. The combination of pepper jack cheese and black beans with purple onion on rye is about all one could ask for in a quick fix that tastes utterly divine.

Provided by A Good Thing

Categories     Lunch/Snacks

Time 25m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 5

8 slices rye bread, German rye, the lighter type with grains
1 (15 ounce) can black beans, drained
1 medium purple onion, chopped rather fine
1 (8 ounce) package monterey jack pepper cheese, the hot kind
2 tablespoons butter or 2 tablespoons margarine, softened

Steps:

  • Sandwich prep:.
  • Heat griddle or other skillet to medium heat.
  • Lightly spread butter or margarine on all 8 slices of bread, one side only.
  • Place black beans on several layers of paper towels and pat them dry.
  • Cut pepper jack cheese into medium-thick slices as you would for a grilled cheese sandwich. You will need enough slices to make your required number of sandwiches.
  • Have your chopped onions handy.
  • To build your sandwich:.
  • Make grilled cheese sandwich as you normally would -- but add black beans and purple onions in with the cheese.
  • Grill on each side until golden brown and check to see that the cheese is nicely melted on the inside.
  • ENJOY!

BLACK BEAN AND CHEESE ENCHILADAS



Black Bean and Cheese Enchiladas image

These cheesy black bean enchiladas are a perfect weeknight dinner ready in one hour!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 9

1 teaspoon vegetable oil
1 medium onion, finely chopped (1/2 cup)
1 teaspoon ground cumin
1 can (15 oz) Progresso® black beans, drained, rinsed
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch), heated
2 cups shredded Monterey Jack cheese (8 oz)
1 can (10 oz) Old El Paso™ enchilada sauce
1/2 cup shredded Cheddar cheese (2 oz)
Old El Paso™ Thick 'n Chunky salsa, if desired

Steps:

  • Heat oven to 350°F. Lightly spray 11x7-inch (2-quart) glass baking dish with cooking spray. Heat oil in 10-inch skillet over medium heat. Add onion and cumin; cook and stir until onion is tender. Stir in beans.
  • Place about 3 tablespoons bean mixture in center of each warm tortilla. Top each with 1/4 cup Monterey Jack cheese. Roll up tightly; place, seam side down, in baking dish. Spoon enchilada sauce over tortillas. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
  • Bake 30 to 35 minutes or until thoroughly heated. Sprinkle with Cheddar cheese. Serve enchiladas with salsa.

Nutrition Facts : Calories 660, Carbohydrate 61 g, Cholesterol 65 mg, Fat 2, Fiber 7 g, Protein 29 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 4 g

CHEDDAR CHEESE GRITS WITH SPICY BLACK BEANS



Cheddar Cheese Grits With Spicy Black Beans image

Southern and Southwestern ingredients unite in this sustaining meal of beans, peppers and tomatoes over the best grits you will ever eat! If you don't have the quick-cooking variety, use regular and follow the ingredients on the pkg. F&W Magazine. We are always looking for different ways of serving black beans and this one sounds like a winner; we may have to cut down on the amout of heat!

Provided by Manami

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

2 1/2 cups water
1 cup milk
3 tablespoons butter
1/8 teaspoon Tabasco sauce
1/8 teaspoon paprika
1 1/4 teaspoons salt
cayenne or crushed red pepper flakes
3/4 cup quick-cooking grits
1/4 lb cheddar cheese, grated (about 1 cup)
1 red bell pepper, cut into 3/4-inch squares
1 green bell pepper, cut into 3/4-inch squares
6 scallions, including green tops sliced thin
2 cups drained and rinsed canned black beans (one 19 oz can)
3 plum tomatoes, chopped

Steps:

  • In a medium saucepan, combine the water, milk, 1 T butter, the Tabasco, paprika, 1 t salt and 1/8 t cayenne.
  • Bring to a boil over moderately high heat.
  • Add the grits in a slow stream, whisking.
  • Reduce the heat, cover, and simmer, stirring frequently with a wooden spoon, until the grits get very thick, 5 to 10 minutes.
  • Remove the saucepan from the heat and stir in the cheese; cover to keep warm.
  • Meanwhile, in a large nonstick frying pan, melt the remaining T of butter over moderate heat.
  • Add the bell peppers and scallions and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.
  • Add the beans, broth, 1/4 t cayenne, and the remaining 1/4 t salt.
  • Bring to a simmer and cook, stirring frquently, until the beans are hot, about 5 minutes.
  • Remove from heat and stir in the tomatoes.
  • Serve over the cheese grits.
  • Have a salad of greens, hot rustic bread just from the oven and a great wine.*.
  • Enjoy!
  • *WINE:"The robust and varied flavors in this dish want a big, spicy, and fruity red wine to match their intensity. Zinfandel see ms to have an affinity for black beans, and a sturdy example from the Napa Valley will suit these grits and beans well.".

Nutrition Facts : Calories 478.5, Fat 21.3, SaturatedFat 13, Cholesterol 61.3, Sodium 1483.5, Carbohydrate 53, Fiber 11.1, Sugar 4.1, Protein 20.4

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