SOUTHWEST BLACK BEAN RECIPES

Name: Vegetarian Black Bean Pasta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings.
Cuisine: North America, Mexican
Ingredients: 9 ounces uncooked whole wheat fettuccine; 1 tablespoon olive oil; 1-3/4 cups sliced baby portobello mushrooms; 1 garlic clove, minced; 1 can (15 ounces) black beans, rinsed and drained; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 teaspoon dried rosemary, crushed; 1/2 teaspoon dried oregano; 2 cups fresh baby spinach

VEGETARIAN BLACK BEAN PASTA RECIPE: HOW TO MAKE IT

Vegetarian Black Bean Pasta Recipe: How to Make It image

This was something I created as a teenager, back when I was a vegetarian. Now that my daughter doesn't eat meat, she asks for this dinner several times a week. —Ashlynn Azar, Beaverton, Oregon

Provided by Taste of Home

Categories Dinner

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 6 servings.

Number Of Ingredients 9

Ingredients

9 ounces uncooked whole wheat fettuccine
1 tablespoon olive oil
1-3/4 cups sliced baby portobello mushrooms
1 garlic clove, minced
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried oregano
2 cups fresh baby spinach

Steps:

Cook fettuccine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer., Stir in black beans, tomatoes, rosemary and oregano; heat through. Stir in spinach until wilted. Drain fettuccine; add to bean mixture and toss to combine.

Nutrition Facts : Calories 255 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 230mg sodium, CarbohydrateContent 45g carbohydrate (4g sugars, FiberContent 9g fiber), ProteinContent 12g protein. Diabetic Exchanges 3 starch

CHICKEN AND BLACK BEAN SOUP RECIPE: HOW TO MAKE IT

Chicken and Black Bean Soup Recipe: How to Make It image

This spicy soup is one of my husband’s favorites. It’s quick to make but tastes like it simmered all day. What a great way to use up the last tortilla chips in the bag! —Linda Lashley, Redgranite, Wisconsin

Provided by Taste of Home

Categories Dinner Lunch

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 6 servings (2 quarts).

Number Of Ingredients 12

Ingredients

1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided
2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 jalapeno pepper, seeded and chopped
2 tablespoons minced fresh cilantro
3 teaspoons chili powder
1/2 teaspoon ground cumin
1 tablespoon cornstarch
18 tortilla chips
Shredded reduced-fat Mexican cheese blend, optional

Steps:

Place a large nonstick saucepan coated with cooking spray over medium heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Reserve 2 tablespoons broth; add remaining broth to pan. Stir in corn, beans, tomatoes, jalapeno, cilantro, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. , Mix cornstarch and reserved broth until smooth; gradually stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Top servings with crushed chips and, if desired, cheese.

Nutrition Facts : Calories 194 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 24mg cholesterol, SodiumContent 752mg sodium, CarbohydrateContent 29g carbohydrate (2g sugars, FiberContent 5g fiber), ProteinContent 17g protein. Diabetic Exchanges 2 starch

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VEGETARIAN BLACK BEAN PASTA RECIPE: HOW TO MAKE IT

This was something I created as a teenager, back when I was a vegetarian. Now that my daughter doesn't eat meat, she asks for this dinner several times a week. —Ashlynn Azar, Beaverton, Oregon
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Cook fettuccine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer., Stir in black beans, tomatoes, rosemary and oregano; heat through. Stir in spinach until wilted. Drain fettuccine; add to bean mixture and toss to combine.

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This spicy soup is one of my husband’s favorites. It’s quick to make but tastes like it simmered all day. What a great way to use up the last tortilla chips in the bag! —Linda Lashley, Redgranite, Wisconsin
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