BLACK BEAN AND CORN-TOPPED POTATOES RECIPE | MYRECIPES
You can also enjoy this bountiful Southwestern-style topping with baked tortilla chips instead of potatoes. When corn is in season, substitute fresh sweet corn kernels for frozen.
Provided by MyRecipes
Total Time 14 minutes
Prep Time 4 minutes
Cook Time 10 minutes
Yield 4 servings (serving size: 1 potato, 1 cup bean mixture, 1 tablespoon cheese, and 1 tablespoon cilantro)
Number Of Ingredients 11
Steps:
- Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 10 minutes, turning and rearranging potatoes after 5 minutes.
- While potatoes cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and next 3 ingredients; sauté 3 minutes. Reduce heat to low. Add beans, corn, and salsa; cook 4 minutes or until thoroughly heated.
- Split potatoes lengthwise, cutting to, but not through, other side. Fluff with a fork. Spoon about 1 cup bean mixture over each potato. Top each serving evenly with cheese and cilantro.
Nutrition Facts : Calories 332 calories, CarbohydrateContent 64.1 g, CholesterolContent 7 mg, FatContent 3 g, FiberContent 9 g, ProteinContent 11 g, SaturatedFatContent 1.7 g, SodiumContent 308 mg
BLACK BEAN POTATO AU GRATIN RECIPE: HOW TO MAKE IT
The addition of black beans and vegetables adds hearty protein and fiber to this tasty side dish. For a southwestern twist, add a handful or two of chopped cooked ham or chorizo sausage and replace the peas with 1 cup of frozen, thawed corn. —Erin Chilcoat, Central Islip, New York
Provided by Taste of Home
Categories Side Dishes
Total Time 08 hours 25 minutes
Prep Time 25 minutes
Cook Time 08 hours 00 minutes
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the beans, soup, red pepper, peas, onion, celery, garlic, thyme and pepper. Spoon half of mixture into a greased 3- or 4-qt. slow cooker. Layer with half the potatoes, salt and cheese. Repeat layers. Cover and cook on low for 8-10 hours or until potatoes are tender.
Nutrition Facts : Calories 340 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 1178mg sodium, CarbohydrateContent 50g carbohydrate (6g sugars, FiberContent 10g fiber), ProteinContent 15g protein.
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- Heat 2 tablespoons olive oil over high heat in a heavy, preferably nonstick, 12-inch skillet and add potatoes. Turn heat down to medium-high and sear without stirring for 5 minutes, then shake and toss in pan for another 5 to 8 minutes, or until just tender and lightly browned. Add salt and continue to toss in pan for another minute or two, until tender. Add remaining teaspoon oil, shallots and nigella seeds and cook, stirring until shallots are tender and fragrant, about 3 minutes. Stir in kale and additional salt if desired and cook, stirring or tossing in the pan for another 3 to 5 minutes. Remove from heat, taste and adjust seasonings, and serve.
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Total Time 1 hours 45 minutes
Category Dinner, Main course, Side dish
Calories 415 calories per serving
- Melt the butter and oil in a large roasting tin. Once sizzling, add the potatoes and pared lemon zest. Toss well so that all the potatoes get coated in the fat, then season well with salt and three quarters of the freshly ground black pepper. Roast on the bottom shelf of the oven for 1 hr-1 hr 15 mins until golden and tender. Discard the lemon zest and scatter over the remaining pepper to serve.
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Reviews 4.5
Calories 180 calories per serving
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Reviews 4.5
Total Time 8 hours 15 minutes
Calories 289.5 per serving
- Serve hot with sour cream and lime if desired.
BLACK BEAN-SMOTHERED SWEET POTATOES RECIPE
From webmd.com
Total Time 20 minutes
Cuisine American
Calories 309 calories per serving
- When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.
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