BLACK BEAN AND CORN SALSA WITH ROTEL RECIPES

Name: Easy Crock Pot Chicken and Black Bean Taco Salad
Prep time: 5 min
Cook time: 4 h
Total time: 4 h
Yield: 4
Cuisine: American
Ingredients: 2 16 oz total skinless, boneless chicken breasts; 1 tablespoon reduced sodium taco seasoning; 1/2 teaspoon cumin; 1 cup canned black beans (rinsed); 1 cup chunky salsa; 6 cups chopped romaine or red leaf; 1/4 cup reduced fat Mexican cheese blend; 1/2 cup zesty avocado cilantro buttermilk dressing

CROCK POT CHICKEN AND BLACK BEAN TACO SALAD

Crock Pot Chicken and Black Bean Taco Salad image

This simple slow cooker chicken taco salad is high in fiber and protein which means it's very satisfying – all for under 300 calories. Trust me, you won't miss the tortillas!

Provided by Gina

Categories Salad

Total Time 240 minutes

Prep Time 5 minutes

Cook Time 240 minutes

Yield 4

Number Of Ingredients 8

Ingredients

2 16 oz total skinless, boneless chicken breasts
1 tablespoon reduced sodium taco seasoning
1/2 teaspoon cumin
1 cup canned black beans (rinsed)
1 cup chunky salsa
6 cups chopped romaine or red leaf
1/4 cup reduced fat Mexican cheese blend
1/2 cup zesty avocado cilantro buttermilk dressing

Steps:

Place the chicken in the slow cooker and season with taco seasoning and cumin.
Pour the beans over the chicken and top with salsa. Cover and cook on LOW for 4 hours, or until the chicken is tender and easily shreds with 2 forks.
Shred the chicken and combine with the beans and sauce, keep warm until ready to eat. Makes 3 1/2 cups.
To make the salad, place 1 1/2 cups lettuce on each plate, top with 3/4 cup chicken and bean mixture, 1 tbsp cheese and 2 tablespoons zesty avocado buttermilk dressing.

Nutrition Facts : ServingSize 1 salad, Calories 290 kcal, CarbohydrateContent 20 g, ProteinContent 34 g, FatContent 9 g, CholesterolContent 69 mg, SodiumContent 521 mg, FiberContent 8 g, SugarContent 1 g

VEGETARIAN ENCHILADAS WITH BUTTERNUT SQUASH & BLACK BEANS

Vegetarian Enchiladas with Butternut Squash & Black Beans image

Butternut squash, black beans, tomatoes, cilantro and spices are simmered in a skillet with green chilies and jalapeno, then wrapped in tortillas and baked in the oven with enchilada sauce and cheese – these vegetarian enchiladas are delicious!

Provided by Gina

Categories Dinner

Total Time 90 minutes

Prep Time 20 minutes

Cook Time 70 minutes

Yield 8

Number Of Ingredients 17

Ingredients

1 cup red enchilada sauce (homemade or canned)
1 tsp olive oil
2 1/2 cups peeled butternut squash (cut 1/2-inch-dice)
salt and pepper (to taste)
1 small onion (diced)
3 cloves garlic (minced)
1 jalapeno (seeded and diced)
10 oz can Rotel tomatoes with green chilies
1 1/2 cups reduced sodium canned black beans (rinsed and drained)
1/4 cup cilantro
1 tsp cumin
1/2 tsp chili powder
1/4 cup water
8 medium low-carb whole wheat flour tortillas (I used La Tortilla Factory)
1 cup reduced-fat shredded Mexican cheese
2 tbsp chopped scallions (for garnish)
reduced-fat sour cream (for serving (optional))

Steps:

Preheat the oven to 400°F.
Place 1/4 cup enchilada sauce on the bottom of a large baking dish.
Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant.
Add cubed butternut, Rotel tomatoes, black beans, water, cilantro, cumin and chili powder and season with salt and pepper to taste. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes.
Place about a generous 1/3 cup filling in the center of each tortilla and roll, place on the baking dish seam side down. Repeat with the remaining filling.
Top with remaining enchilada sauce and cheese and bake, covered with foil until hot and the cheese is melted, about 10 minutes. Top with scallions and eat with sour cream if desired.

Nutrition Facts : ServingSize 1 enchilada, Calories 185 kcal, CarbohydrateContent 29 g, ProteinContent 13 g, FatContent 6 g, CholesterolContent 7.5 mg, SodiumContent 864 mg, FiberContent 13 g, SugarContent 2 g

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VEGETARIAN ENCHILADAS WITH BUTTERNUT SQUASH & BLACK BEANS

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