
Tasty Recipes
Beans

Refried Black Beans
Quesadillas
Ingredients:
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1 can of canned black beans
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2 tablespoons of olive oil
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1/4 cup of chopped onion
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2 cloves of minced garlic
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Salt to taste
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Corn tortillas (optional, for quesadillas)
Instructions:
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In a large skillet, heat the olive oil over medium heat.
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Add the chopped onion and minced garlic, and cook until golden and fragrant.
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Add the black beans (with their liquid) to the skillet and cook over medium-low heat for about 10 minutes, or until the beans are tender.
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Using a potato masher or fork, mash the beans in the skillet until they are almost completely crushed.
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Continue cooking, stirring occasionally, until the beans are thick and creamy.
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Taste and adjust salt as needed.
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Serve hot as a side dish or as a filling for tacos, burritos, or quesadillas.
Red Beans Chilli
Ingredients:
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1 can of canned red beans
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1 can of diced tomatoes
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1/2 chopped onion
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2 cloves of minced garlic
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1 teaspoon of ground cumin
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1 teaspoon of chili powder
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Salt and pepper to taste
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Fresh chopped cilantro for garnish (optional)
Instructions:
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In a large pot, sauté the onion and garlic with a little oil until golden and fragrant.
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Add the diced tomatoes and cook for a few minutes.
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Add the red beans (with their liquid) to the pot, along with the cumin, chili powder, salt, and pepper.
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Cook over medium heat for about 15-20 minutes, stirring occasionally.
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Taste and adjust seasoning as needed.
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Serve hot, garnished with fresh cilantro if desired. You can also serve it with rice, tortillas, or nachos.


Mixed Beans and
Nacho Salad
Ingredients:
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1 can of canned mixed beans
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1 can of canned corn
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1/2 red bell pepper, diced
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1/4 cup of chopped red onion
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2 tablespoons of fresh chopped cilantro
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Juice of 1 lemon
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2 tablespoons of olive oil
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Salt and pepper to taste
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Sliced avocado for garnish (optional)
Instructions:
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Rinse and drain the canned mixed beans and corn.
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In a large bowl, mix together the beans, corn, red bell pepper, red onion, and cilantro.
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In another small container, mix the lemon juice, olive oil, salt, and pepper to make the dressing.
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Pour the dressing over the bean and corn salad and mix well.
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Garnish with sliced avocado if desired.
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Serve cold as a side dish or as a main course.