Tasty Recipes
Beans
Refried Black Beans
Quesadillas
Ingredients:
-
1 can of canned black beans
-
2 tablespoons of olive oil
-
1/4 cup of chopped onion
-
2 cloves of minced garlic
-
Salt to taste
-
Corn tortillas (optional, for quesadillas)
Instructions:
-
In a large skillet, heat the olive oil over medium heat.
-
Add the chopped onion and minced garlic, and cook until golden and fragrant.
-
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.
-
Using a potato masher or fork, mash the beans in the skillet until they are almost completely crushed.
-
Continue cooking, stirring occasionally, until the beans are thick and creamy.
-
Taste and adjust salt as needed.
-
Serve hot as a side dish or as a filling for tacos, burritos, or quesadillas.
Red Beans Chilli
Ingredients:
-
1 can of canned red beans
-
1 can of diced tomatoes
-
1/2 chopped onion
-
2 cloves of minced garlic
-
1 teaspoon of ground cumin
-
1 teaspoon of chili powder
-
Salt and pepper to taste
-
Fresh chopped cilantro for garnish (optional)
Instructions:
-
In a large pot, sauté the onion and garlic with a little oil until golden and fragrant.
-
Add the diced tomatoes and cook for a few minutes.
-
Add the red beans (with their liquid) to the pot, along with the cumin, chili powder, salt, and pepper.
-
Cook over medium heat for about 15-20 minutes, stirring occasionally.
-
Taste and adjust seasoning as needed.
-
Serve hot, garnished with fresh cilantro if desired. You can also serve it with rice, tortillas, or nachos.
Mixed Beans and
Nacho Salad
Ingredients:
-
1 can of canned mixed beans
-
1 can of canned corn
-
1/2 red bell pepper, diced
-
1/4 cup of chopped red onion
-
2 tablespoons of fresh chopped cilantro
-
Juice of 1 lemon
-
2 tablespoons of olive oil
-
Salt and pepper to taste
-
Sliced avocado for garnish (optional)
Instructions:
-
Rinse and drain the canned mixed beans and corn.
-
In a large bowl, mix together the beans, corn, red bell pepper, red onion, and cilantro.
-
In another small container, mix the lemon juice, olive oil, salt, and pepper to make the dressing.
-
Pour the dressing over the bean and corn salad and mix well.
-
Garnish with sliced avocado if desired.
-
Serve cold as a side dish or as a main course.