BLACK BEAN & RICE RECIPE RECIPES

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BLACK BEAN AND CHEESE ENCHILADAS RECIPE: HOW TO MAK…



Black Bean and Cheese Enchiladas Recipe: How to Mak… image

Picante sauce gives lots of zip to the tasty filling in these meatless black bean and cheese enchiladas. Each generous serving is packed with fresh-tasting ingredients—and fiber, too. — Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 11

1 large onion, chopped
1 medium green pepper, chopped
2 tablespoons chicken or vegetable broth
2 cans (15 ounces each ) black beans, rinsed and drained, divided
1-1/2 cups picante sauce, divided
12 flour tortillas (6 inches)
2 medium tomatoes, chopped
1/2 cup shredded cheddar cheese
1/2 cup shredded part-skim mozzarella cheese
3 cups shredded lettuce
Sour cream

Steps:

  • Preheat oven to 350°. In a nonstick skillet, cook and stir onion and green pepper in broth until tender, 2-3 minutes. Mash 1 can of black beans. Add to skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13x9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Bake, covered, 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. Serve with lettuce and sour cream.

Nutrition Facts : Calories 442 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 1261mg sodium, CarbohydrateContent 63g carbohydrate (7g sugars, FiberContent 10g fiber), ProteinContent 17g protein.

(PANERA BREAD) BLACK BEAN SOUP RECIPE - FOOD.COM



(Panera Bread) Black Bean Soup Recipe - Food.com image

This is my own version of Panera Bread's black bean soup. It tastes a lot like it, and I love it! Use vegetable stock to make it vegetarian.

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4-6 serving(s)

Number Of Ingredients 11

1 onion, finely chopped
2 garlic cloves, minced
2 celery ribs, finely chopped
1/4 large red bell pepper, finely chopped
2 small chicken bouillon cubes
1 -1 1/2 cup boiling water
2 (15 ounce) cans black beans, undrained
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 lemon, juice of
1 1/2 tablespoons cornstarch

Steps:

  • In a pot, combine the first six ingredients; simmer for 10 minutes.
  • Add half a can of beans, salt and cumin; cook for 5 minutes.
  • Puree soup (I use an immersion blender which makes it easy to do it right in the pot).
  • Add the rest of the beans to the soup.
  • Combine the cornstarch with 1 1/2 tablespoons of water.
  • Add the lemon and the cornstarch to the soup; cook until thickened.

Nutrition Facts : Calories 241.4, FatContent 1.3, SaturatedFatContent 0.3, CholesterolContent 0.3, SodiumContent 790, CarbohydrateContent 44.3, FiberContent 14.5, SugarContent 2.5, ProteinContent 14.7

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BLACK BEAN BURGERS RECIPE - BBC GOOD FOOD
Make some healthy, hearty vegan burgers layered with avocado and served with a fresh crunchy carrot and cucumber salad alongside. They're full of goodness
From bbcgoodfood.com
Total Time 50 minutes
Category Dinner
Calories 509 calories per serving
  • Heat the oil in a large non-stick frying pan over a medium heat. Add the patties and fry for 4-5 mins on each side until golden and hot through. Place a small handful of rocket into each burger bun. Top with the tomato slices, burgers, and then avocado. Add a dollop of coconut yogurt or burger sauce of your choice. Serve with the carrot and cucumber salad alongside.
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BLACK BEAN AND CHEESE ENCHILADAS RECIPE: HOW TO MAK…
Picante sauce gives lots of zip to the tasty filling in these meatless black bean and cheese enchiladas. Each generous serving is packed with fresh-tasting ingredients—and fiber, too. — Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Dinner
Calories 442 calories per serving
  • Preheat oven to 350°. In a nonstick skillet, cook and stir onion and green pepper in broth until tender, 2-3 minutes. Mash 1 can of black beans. Add to skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13x9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Bake, covered, 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. Serve with lettuce and sour cream.
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(PANERA BREAD) BLACK BEAN SOUP RECIPE - FOOD.COM
This is my own version of Panera Bread's black bean soup. It tastes a lot like it, and I love it! Use vegetable stock to make it vegetarian.
From food.com
Reviews 5.0
Total Time 25 minutes
Calories 241.4 per serving
  • Add the lemon and the cornstarch to the soup; cook until thickened.
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BLACK BEAN BURGERS RECIPE - BBC GOOD FOOD
Make some healthy, hearty vegan burgers layered with avocado and served with a fresh crunchy carrot and cucumber salad alongside. They're full of goodness
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Total Time 50 minutes
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Calories 509 calories per serving
  • Heat the oil in a large non-stick frying pan over a medium heat. Add the patties and fry for 4-5 mins on each side until golden and hot through. Place a small handful of rocket into each burger bun. Top with the tomato slices, burgers, and then avocado. Add a dollop of coconut yogurt or burger sauce of your choice. Serve with the carrot and cucumber salad alongside.
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These veggie burgers are packed with protein, a nutrient that is often lacking from a vegetarian diet. But of course, you don’t have to be a vegetarian to enjoy these! Oozy mozzarella, punchy balsamic onions and a tangy, crunchy slaw make this dish a weeknight staple, and you can whip it up in under an hour.
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 652 calories per serving
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    2. Halve, deseed and finely chop the chilli. Trim and finely chop the spring onions. Place both in a mixing bowl. Drain the beans and pat dry with kitchen paper. Add to the bowl, along with the breadcrumbs.
    3. Season, then scrunch the bean mixture together with clean hands. Divide into 3 balls, flatten into patties and place 2 in the fridge to chill for 10 minutes (wrap and freeze the spare for another day).
    4. In a small bowl, combine half the lemon juice, 1 tablespoon of extra virgin olive oil and the yoghurt. Season well. Trim the kale and mix into the dressing with the rocket. Put aside.
    5. Heat 1 tablespoon of olive oil in a non-stick pan over a medium heat. When the pan is hot, fry the burgers for 4 minutes on each side, or until golden. If they colour too quickly, reduce the heat.
    6. Slice the tomato and mozzarella into rounds and open the buns.
    7. When the burgers are almost cooked, top each one with mozzarella. Cover the burgers with a lid for 2 minutes to melt the cheese.
    8. Set another pan over a high heat and warm the bun halves, cut-side down, for 2 minutes or until toasted.
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BLACK BEAN VEGGIE BURGER RECIPE | JAMIE OLIVER RECIPES
These veggie burgers are packed with protein, a nutrient that is often lacking from a vegetarian diet. But of course, you don’t have to be a vegetarian to enjoy these! Oozy mozzarella, punchy balsamic onions and a tangy, crunchy slaw make this dish a weeknight staple, and you can whip it up in under an hour.
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 652 calories per serving
    1. Peel the onion, finely slice into rounds and place in a small bowl with the balsamic and a pinch of sea salt. Set aside.
    2. Halve, deseed and finely chop the chilli. Trim and finely chop the spring onions. Place both in a mixing bowl. Drain the beans and pat dry with kitchen paper. Add to the bowl, along with the breadcrumbs.
    3. Season, then scrunch the bean mixture together with clean hands. Divide into 3 balls, flatten into patties and place 2 in the fridge to chill for 10 minutes (wrap and freeze the spare for another day).
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    6. Slice the tomato and mozzarella into rounds and open the buns.
    7. When the burgers are almost cooked, top each one with mozzarella. Cover the burgers with a lid for 2 minutes to melt the cheese.
    8. Set another pan over a high heat and warm the bun halves, cut-side down, for 2 minutes or until toasted.
    9. Lift the onions out of the balsamic with a fork.
    10. Pop slices of tomato on each bun base, and a burger on top. Top with the balsamic onions and the bun lid. Serve the kale salad alongside.
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You’d never guess these rich, velvety chocolate treats contain a can of black beans. Who would have thought black bean brownies would be so amazing? —Kathy Hewitt, Cranston, Rhode Island
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Reviews 4.1
Total Time 35 minutes
Category Desserts
Calories 167 calories per serving
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BLACK BEAN - WIKIPEDIA
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