black bean recipe

7/24/2019 Black Bean Recipe

1/3

Preparation

1. Warm oil in a large saucepan over medium-high heat. Add onion, garlic, bell pepper, carrots and celery; cook,stirring occasionally, until softened, about 12 minutes. Add chili powder and cumin. aut! for about " minutes.

2. tir in broth and beans, then bring to a boil. #educe heat to low and simmer for 2$ minutes, stirring

occasionally. #emove 2 cups of soup and puree in a blender. tir pureed soup back into pot and cook $ minuteslonger. eason with salt and pepper.

". poon soup into bowls, top with yogurt and cilantro and serve.

1 1$.$-o%. can black beans, rinsed and drained

1 1&2 cups fro%en corn kernels, thawed

1 tablespoon canola oil

1 small onion, chopped $

1 'alape(o, seeded and finely chopped

2 cloves garlic, minced

) ounces pepper *ack, shredded

alt and pepper+ +-inch flour tortillas

1. n a bowl, coarsely mash beans with a potato masher. Warm a large skillet over medium-high heat; add cornand cook for " to minutes, stirring occasionally, until corn begins to brown. Add corn to bowl with beans.

2. n same skillet, warm oil. Add onion and 'alape(o and saut! for 2 minutes. Add garlic and saut! 1 minutelonger. tir miture into bowl with beans and corn. /et miture cool to room temperature, about 10 minutes.

". When cool, stir in cheese and season with salt and pepper. reheat oven to 2003. pread a tortilla out on awork surface and spread a 1&2-cup portion of bean miture over half. 3old tortilla in half. #epeat with remainingtortillas and bean miture. Warm a large skillet over medium-high heat. 4ook as many tortillas as fit in skillet, "

minutes, then flip 5uesadillas and cook until golden brown and crispy and cheese is melting, 2 to " minuteslonger. lace 5uesadillas on a baking sheet and keep warm in oven while you cook remaining 5uesadillas. 4utinto wedges and serve.

Cream of Mushroom and Wild Rice Soup INGREDIENTS 1 onion, chopped 2 clovesarlic, minced 2 celer! ri"s, chopped 1 head cauli#o$er, coarsel! chopped %

cups $a&er ' &sp sal& ( &sp "lac) pepper ( &sp onion po$der 1 &sp Di*onmus&ard + mushrooms, chopped ra&her -nel! 1./ cup $ild rice, coo)ed0 1 cup

fa& free plain Gree) our& 1 cup $a&er 2 &"sp arro$roo& #our INSTR3CTI4NS 150To coo) &he $ild rice, add 1./ cup $ild rice, 2 cups of $a&er and 6 &sp sal& &o a

small saucepan5 7rin &o a "oil &hen reduce hea&, cover and simmer un&il $a&er is

almos& comple&el! a"sor"ed and rice is &ender, a"ou& 22+ minu&es5 25 8ddonions, arlic, celer!, sal& and pepper &o a medium saucepan5 Coo) over medium

hea& for one or &$o minu&es, *us& &o sof&en up &he veies a li&&le "i&5 /5 Thro$ &hecauli#o$er in and con&inue coo)in for a minu&e or &$o5 %5 8dd $a&er, Di*on

mus&ard, onion po$der and half &he chopped mushrooms5 7rin &o &he "oil &henreduce hea&, cover loosel! and simmer un&il &he cauli#o$er is for) &ender, a"ou&

+9 minu&es5 +5 :adle &he mi;&ure in&o !our "lender and process on hih speed

un&il super smoo&h and sil)! in consis&enc!5 ou mih& have &o $or) in several"a&ches


2/3

ingredients:

1 tablespoon olive oil

1 small yellow onion, diced

1 clove garlic, minced

1/2 cup diced red bell pepper

1/2 cup diced green bell pepper

1 (15 oz) can Libby's Organic lac! eans, rinsed and drained

1/2 cup Libby's Organic "weet #orn, rinsed and drained

1 1/2 teaspoons c$ili powder

1 teaspoon ground cumin

1/% cup &res$ cilantro, c$opped

uice o& 1/2 lime

"alt and blac! pepper, to taste

#ilantro Lime uinoa

2 cups s$redded #$eddar c$eese

1 burrito*sized &lour tortillas

#reamy +vocado ogurt -ip, &or serving

directions:

1. n a large s!illet, $eat t$e olive oil over medium $ig$ $eat. +dd t$e onion and coo! until tender,

about 5 minutes. +dd t$e garlic and coo! &or 2 minutes. "tir in t$e peppers, blac! beans, corn,

c$ili powder, cumin, and cilantro. #oo! &or 5 minutes. +dd t$e &res$ lime 0uice and season wit$

salt and pepper, to taste.

2. lace a &ew spoon&uls o& cilantro lime uinoa in t$e center o& a tortilla, leaving 1/2*inc$ border

around edges, t$en add t$e s$redded c$eese, and bean/corn mi3ture down t$e center o& t$e

uinoa. 4oll burritos, by &olding over t$e ends and rolling up. #ontinue ma!ing t$e rest o& t$e

burritos.

. 6eat a large non*stic! s!illet or griddle pan over medium $eat. +rrange burritos, seam*side

down, in pan or griddle and coo! until golden brown and crisp, about 2* minutes per side. "ervewarm wit$ #reamy +vocado ogurt -ip.

Ingredients

1

teaspoon vegetable oil

1

medium onion, finely chopped 61&2 cup71
http://www.twopeasandtheirpod.com/cilantro-lime-quinoa/http://www.twopeasandtheirpod.com/creamy-avocado-yogurt-dip/http://www.twopeasandtheirpod.com/creamy-avocado-yogurt-dip/http://www.twopeasandtheirpod.com/cilantro-lime-quinoa/


3/3

teaspoon ground cumin

1

can 61$ o%7 rogress8 black beans, drained, rinsed

1

package 611 o%7 9ld :l aso flour tortillas for burritos 6+ tortillas; + inch7, heated

2

cups shredded n 4hunky salsa, if desired

Directions

Directions

15 ?eat oven to "$0@3. /ightly spray 11-inch 62-5uart7 glass baking dish with cookingspray. ?eat oil in 10-inch skillet over medium heat. Add onion and cumin; cook and stir untilonion is tender. tir in beans.

25 lace about " tablespoons bean miture in center of each warm tortilla. =op eachwith 1& cup

black bean recipe

Documents