EASY and really nummy.
Mix in bowl:
4 cups black beans
2 cups frozen corn
2 cups salsa
2 cups plain yogurt (the healthy alternative to sour cream)
1 cup frozen chopped spinach
1 cup chopped bell pepper
2 cups grated cheddar cheese
10-12 8" tortillas
2 cups cheese
2 cups ennchilada sauce
Spoon mixture into a tortilla and roll in an ungreased 9x13 pan. Continue to fill tortillas and roll until you're out of mixture. Pour enchilada sauce and top with 2 more cups of grated cheese. Bake at 375 for 35 minutes or until bubbly.
Showing posts with label Beans. Show all posts
Showing posts with label Beans. Show all posts
Wednesday, December 1, 2010
Tuesday, October 5, 2010
Black Bean Burgers
Delicious, spicy "burgers"! Perfect served on whole wheat buns with mayo, lettuce and ketchup!
1 (16 ounce) can black beans, drained and rinsed or 2 cups
1/2 diced bell pepper
1/2 cup corn
1/2 onion diced
1 tsp minced garlic
1 egg
1/2 tbls chili powder
1 tsp cumin
1/2 tsp chipotle
1/2 cup bread crumbs
Directions
Preheat oven to 375 and lightly oil a baking sheet.
In a food processor grind bell pepper, corn, onion, garlic and beans. Put paste on plate and lay paper towels over it and press any excess moisture out of the paste.
In a bowl, stir together egg, chili powder, cumin, and chipotle add in veggie and bean paste.Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
Place patties on baking sheet and bake about 10 minutes on each side.
1 (16 ounce) can black beans, drained and rinsed or 2 cups
1/2 diced bell pepper
1/2 cup corn
1/2 onion diced
1 tsp minced garlic
1 egg
1/2 tbls chili powder
1 tsp cumin
1/2 tsp chipotle
1/2 cup bread crumbs
Directions
Preheat oven to 375 and lightly oil a baking sheet.
In a food processor grind bell pepper, corn, onion, garlic and beans. Put paste on plate and lay paper towels over it and press any excess moisture out of the paste.
In a bowl, stir together egg, chili powder, cumin, and chipotle add in veggie and bean paste.Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
Place patties on baking sheet and bake about 10 minutes on each side.
Friday, July 2, 2010
Mexican Eggrolls
Insanely delicious. Make a double batch and stick them in the freezer for lunches or a fast dinner.
makes 8 eggrolls
In food processor shred:
1 cooked chicken breast
Set aside in bowl and in processor mince the following:
1/2 cup bell pepper
2 tbls jalepeno
1/4 cup onion
1/2 cup frozen spinach
1 tbls salsa seasoning
1/2 cup shredded cheese
Have ready in another bowl:
1/2 cup corn
1/2 cup black beans
Lay out 8- 6 inch tortillas. Fill with a spoonful of chicken, minced mixture, and corn & black beans. Roll tortilla over the filling once then tightly fold in the left and right. Continue rolling the tortilla tightly. Place on pan.
Bake in oven at 475 for 15 minutes until crispy and lightly browned.
Serve with Creamy Salsa
In processor mix:
1 cup salsa
1/2 cup cream cheese
1/2 cup tomatoes
1/4 cup bell peppers
1 tsp salsa seasoning
In food processor shred:
1 cooked chicken breast
Set aside in bowl and in processor mince the following:
1/2 cup bell pepper
2 tbls jalepeno
1/4 cup onion
1/2 cup frozen spinach
1 tbls salsa seasoning
1/2 cup shredded cheese
Have ready in another bowl:
1/2 cup corn
1/2 cup black beans
Lay out 8- 6 inch tortillas. Fill with a spoonful of chicken, minced mixture, and corn & black beans. Roll tortilla over the filling once then tightly fold in the left and right. Continue rolling the tortilla tightly. Place on pan.
Bake in oven at 475 for 15 minutes until crispy and lightly browned.
Serve with Creamy Salsa
In processor mix:
1 cup salsa
1/2 cup cream cheese
1/2 cup tomatoes
1/4 cup bell peppers
1 tsp salsa seasoning
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