Baked Tacos

 

Ingredients

 

2 lbs ground beef (or turkey/chicken)
1 small onion diced
1 small can diced green chilies
1 package of taco seasoning

1 (8 ounce) can low sodium tomato sauce
1 (16 ounce) can fat free refried beans
2 cups shredded reduced fat Colby-jack cheese
18-20 hard taco shells

Plus any condiments you like on tacos

Directions

1. Preheat the oven to 400 degrees.  
2. In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny. 
3. Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through. 
4. Remove from the oven and top with any optional condiments for serving. 

Makes a LOT of tacos.  Will half the recipe next time.

Recipe from Mommy I'm Hungry

Crunchy Black Bean Tacos

 

Ingredients
2 C. black beans, cooked
½ C. red onion, minced
1 tsp. cumin
1 tsp. paprika
2 Tbsp. cilantro, chopped
4-6 ounces pepper jack cheese, grated
2 Tbsp. olive oil
1 avocado, sliced
Pinch of salt and pepper
8 corn tortillas
Hot sauce
Salsa
Sour cream


Directions

1. In a medium bowl, add beans along with red onion, cilantro, and spices. Add a pinch of salt and lightly mash all of the ingredients together. Grate your cheese and have it ready as well.
2. In a large, non-stick skillet or cast iron skillet, add a few tablespoons of oil and heat over medium-high heat.
3. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1?4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese.
4. Using a spatula, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape.
5. As the first tortilla cooks, move it to the side and do a second one. Depending on the size of your pan, you should be able to get 2 or 3 tacos at once. If you have a griddle you can do even more at once.
6. Cook each taco for about 3 minutes per side until they are nicely browned and crispy.
7. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out.
8. Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.

Recipe from Endless Summer and Cornerstone Cooking

Beef Enchiladas

 


Ingredients

1 lb hamburger meat
1 small onion, chopped
1 can of chopped black olives
1 can of cream of mushroom soup
1 can of Enchilada sauce
8 oz of shredded cheddar cheese
6-8 flour tortillas


(I added a can of black beans to the meat)

Directions

1. Brown the meat and saute the onions in with it. Season with salt to taste.  
2. Once that is done, add in the olives and let it heat and then add in 3/4 of the cheese and let it melt - mix it all together. 
3. Fill tortillas with the meat mixture and roll up. Combine the mushroom soup and enchilada sauce and heat on low in a sauce pan and pour on top. 
4. Top with remaining cheese. Bake at 350 for 30-40 minutes. 

Recipe from Supper with Southern Living

Slow Cooker Chicken Black Bean Tacos

 

Ingredients

12 oz raw skinless chicken tenders or breast
15 oz can low sodium black beans, drained and rinsed
10 oz can tomatoes with mild green chiles
1 1/8 tsp chili powder
3/4 tsp plus 1/8th tsp ground cumin
1/4 tsp garlic powder
1/4 tsp oregano
1 medium scallion, diced
1 tbsp chopped cilantro (optional)

For the Slaw:
1 1/3 cups shredded red cabbage
1 tsp red wine vinegar (or lime juice)
salt and black pepper, to taste

For the Taco:
12 crisp corn taco shells


Directions

1. Season chicken with pinch of salt, garlic powder, oregano, 1/8 tsp of the chili powder and 1/8th tsp cumin.Add the beans and tomatoes to the crock pot and season with the remaining chili powder and cumin. Place chicken in the crock pot and cover. Cook on HIGH 2 hours.Meanwhile, combine shredded cabbage with vinegar (add more to taste), season with salt to taste; set aside.
2. Remove chicken from the crock pot and shred with two forks. Drain beans and transfer to a platter, or back to the crock pot to keep warm. Top with shredded chicken, scallions and cilantro.
3. To serve, warm the taco shells according to package directions. Fill with equal amounts of bean and chicken mixture. Top with cabbage and your favorite toppings.  

 Recipe from Skinny Taste 

 

Black Bean Quesadillas

 

Ingredients

1 can black beans

1 cup corn

1/2 small red onion

1 clove garlic

1/4 bunch cilantro

2 cups shredded cheese

1 pkg taco seasoning

10 taco sized tortillas

Directions

1. Drain the can of beans and rinse lightly. Place the beans in a large bowl along with the corn (no need to thaw).
2. Rinse the cilantro, remove the leaves, and chop roughly. Dice the onion and mince the garlic. Add the cilantro, onion, garlic, and shredded cheese to the bowl with the beans and corn. Lastly, mix up a batch of taco seasoning and add to the bowl. Stir everything until evenly mixed.
3. Place a half cup of the filling on one side of each tortilla and fold over. Cook in a skillet on both sides over medium heat until brown and crispy and the cheesy filling has melted.
4. To freeze the quesadillas, simply fill each one and place on a baking sheet lined with parchment paper. Place in the freezer for one hour to solidify the quesadillas and then transfer to a freezer bag. To reheat either microwave (for a soft quesadilla) or cook in a skillet on low heat (make sure to use low heat so that the filling has time to thaw and melt before the outside burns).

Recipe from Budget Bytes.

Quinoa Black Bean Burrito Bowl

 

Ingredients

 
1 cup quinoa
1 tbsp olive oil
1/4 cup minced onion
1 clove garlic, minced
2 cans (15 oz each) black beans, rinsed and drained
1/4 cup chopped fresh cilantro
1/4 tsp chili powder (mild)
Pinch of cayenne pepper (spicy)
1/4 cup fresh lime juice
1 cup shredded lettuce
Salt

Topping ideas:  Grated cheddar or jack cheese, Sour cream or Greek yogurt, Pico de gallo or salsa, Diced seeded tomatoes, hot sauce or sriracha, Sliced avocado, Guacamole, Corn

Directions

1. Rinse the quinoa thoroughly in a mesh strainer or sieve, drain.
2. Pour quinoa into a saucepan along with 2 cups of water. Bring the quinoa to a boil, then reduce heat to a low simmer. Cover the pot. Let the quinoa simmer for about 20 minutes till it becomes tender and all the liquid has been absorbed. Keep a close eye to make sure the quinoa doesn't burn.
3. While quinoa is cooking, heat 1 tbsp of oil in another saucepan over medium heat. Pour minced onion into the saucepan and saute for a few minutes till it softens and begins to turn brown. Add the minced garlic to the pot and let it saute for 1-2 minutes longer till aromatic.
4. Add the black beans to the pot of onions along with 1/2 cup water, 2 tbsp of chopped fresh cilantro, chili powder and cayenne pepper. Bring the beans to a boil, then reduce heat to medium low. Let the beans simmer for 15 minutes till the liquid is mostly evaporated. Stir in 2 tbsp of fresh lime juice. Season with salt to taste.
5. When the quinoa is fully cooked, remove from heat and fluff with a fork. Use the fork to mix in 2 tbsp of chopped cilantro and 2 tbsp fresh lime juice. Season with salt to taste.
6. Assemble your burrito bowls. Divide the cilantro lime quinoa between four bowls.
7. Top each portion of quinoa with 1/4 cup of shredded lettuce.
8. Top each portion of lettuce with simmered black beans.
9. Top the black beans with your choice of Optional Topping Ingredients (ideas listed above).

Recipe from The Shiksa in the Kitchen

Tostado Stack

 

Ingredients

Rice and Beans:
1 1/2 Cups long grain rice (not instant)
1 (15 ounce) can black beans (or any bean that you want)
1 (15 ounce) can diced tomatoes
1 medium onion, diced
4 cloves garlic, minced
1 Tablespoon cumin seeds
1 Tablespoon coriander seeds
1 Teaspoon crushed red peppers
2 Teaspoons paprika
3 Tablespoons olive oil or butter
Salt and pepper

12 corn tortillas (or as many as you want to stack I guess)
Canola oil for frying
8 ounces cheddar cheese, grated
Sour Cream (optional)
2 Avocados, for guacamole
Hot sauce (optional)

Directions

1. To get your rice and beans started, heat your oil over medium-high heat in a large pan with a lid. Add your onions and garlic and cook for just a few minutes until they are translucent. Then add all your spices and stir well to combine.
2. Next stir in you rice. You want the rice to absorb some of the spices and get hot before you add your liquids. Just stir everything together for about 30 seconds. It will smell good.
3. Next add your canned tomatoes and about 3 to 3 1/2 Cups water. Depending on what kind of rice you use exactly, you’ll have to adjust the amount of water. Just remember that there’s some liquid in your canned tomatoes also. Bring this mixture to a simmer and cook it covered over low heat for about 20 minutes.
4. Add beans to the rice mixture after 20 minutes.  
5. Make the tostados by heating oil in a skillet.  Once hot, fry tortillas until crispy.
6. Stack tostados by putting a tortilla down, then rice mixture, add toppings and repeat to how ever many stacks you desire.  

Vegetarian Fajitas

Ingredients

1 red pepper

1 green pepper

1 yellow pepper

16 oz. pkg mushrooms

1 packet fajita seasoning

2 cans black beans, rinsed and drained

1 can corn, drained

cilantro, chopped

tomatoes, chopped

avocado, sliced

corn or whole wheat flour tortillas

Directions

1. Slice mushrooms and peppers into thin slices. Sauté mushrooms in a large pan with a small amount of olive oil for a couple minutes. Add peppers and cook for another couple minutes. 
2. When peppers are still a little crisp, add fajita seasoning, beans, and corn and combine, stirring until it is heated through. 
3. When ready to serve, sprinkle fresh cilantro on the top. Spoon into warmed tortillas and top with tomatoes and avocado and roll up!

Recipe from Vegetarian Nation.

Quinoa and Black Bean Salad

Ingredients
1 teaspoon vegetable oil
1 onion, chopped
1 1/2 teaspoons minced garlic
3/4 cup uncooked quinoa
1 teaspoon cumin
1 1/2 cups vegetable broth
1/4 teaspoon cayenne pepper
1 Tablespoon lime juice
1 cup frozen corn
2 (15 ounce) cans of black beans, drained and rinsed
1/2 cup fresh cilantro, chopped
1 ripe avocado, diced (optional)
salt and pepper to taste

Directions

1. Rinse the quinoa in a strainer. Sometimes it can have a bitter taste on the outside so rinsing gets rid of this.
2. Heat the oil in a saucepan over medium heat. Stir in the onion and garlic, and cook for a couple of minutes or until onion is soft.
3. Add the quinoa and vegetable broth to the pan. Add the cumin, cayenne pepper, salt, and pepper. Bring mixture to a boil and then cover, reduce heat, and simmer for 20 minutes.
4. Stir in lime juice and frozen corn into the pan and simmer for 5 minutes or until corn is heated through.
5. Finally, mix in the black beans and cilantro. Garnish with chopped avocado if desired.
6. Serve hot or cold. Store in refrigerator.

Serves 8

Recipe from The Girl Who Ate Everything.
 

Red Beans and Rice

Ingredients

1 lb. dry red kidney beans, rinsed and sorted
6 c. water
5 regular bouillon cubes or 1 Tbsp. + 2 tsp. chicken base
1/4 lb. smoked sausage, quartered and cut into thin slices.
1 onion, chopped
4-5 cloves garlic, minced
1 tsp. Cajun or Creole seasoning (Tony Chachere’s is the best)
3/4 tsp. cumin
3/4 tsp. coriander
3/4 tsp. oregano
1/8-1/4 tsp. cinnamon
1/2 tsp. smoked paprika

Directions

1. Combine all ingredients in a crock pot and cook on high for 4-5 hours or on low all day. Or you can start on high until it starts to simmer and then switch it to low.
2. When beans are tender, mash about 85-90% of them against the side of the crock pot. Give them a taste and add any extra seasonings if you need to, particularly more Tony’s or salt and pepper. Replace lid and set heat to “low.” Or off. 
3. In a medium saucepan, bring 4 c. water, 1 Tbsp. white vinegar, and 2 c. of white rice to a boil. Reduce heat to low, cover, and steam for 20 minutes.

Recipe from Our Best Bites.

Southwest Frito Pie

Ingredients

2 pounds lean ground beef (I used 1 lb of "fungus" meat and a can of black beans)
3 tablespoons chili powder
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon garlic powder
2 cups water
1 can (15 ounces) pinto beans, rinsed and drained, optional
4-1/2 cups corn chips
2 cups shredded lettuce
1-1/2 cups (6 ounces) shredded cheddar cheese
3/4 cup chopped tomatoes
6 tablespoons finely chopped onion
Sour cream and minced fresh cilantro, optional

Directions

1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the chili powder, flour, salt and garlic powder until blended; gradually stir in water.
2. Add the beans, if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until thickened, stirring occasionally.
3. To serve, divide chips among six serving bowls. Top with beef mixture, lettuce, cheese, tomatoes and onion; garnish with sour cream and cilantro, if desired.

Serves 6

Recipe from Taste of Home.

Easy Black Beans

Ingredients

2 Cans Black Beans, drained and rinsed
1/2 T olive oil
2/3 C diced onion
2-3 garlic cloves, pressed or finely minced
2/3 C chicken broth (or water, I use broth for extra flavor)
1/4 t cumin
1/4 t coriander
1/4 t oregano
1/2 t salt
1/4 t pepper
1 lime

Directions

1. In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more.
2. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally.
   
3. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula to smoosh some of the beans. You don’t want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce.

Recipe from Our Best Bites.

Black Bean Soup - Kinda

Directions

2-3 cans black beans (do not drain)

2 cans chicken broth

1 tsp. salt

3 cups cooked rice

avacado, sliced

grated cheese

tortilla chips, crushed

sour cream

Ingredients

1. Blend together the black beans with one of the cans chicken broth.
   
2. Add black bean mixture, other can of chicken broth, and salt to a large pan.
   
3. Cook on medium heat until nice and hot. (You don't need to bring it to a boil). In individual bowls, layer the rice, then the soup, then the other toppings.

Serves 4-6

For some reason it really grosses me out not to rinse the black beans. So I rinse them, which makes this less soupy which is how we like it. It is awesome topped with tortilla chips, cheese and slices of avocado.

Recipe from Favorite Family Recipes.

Southwestern Goulash

Ingredients

1 cup uncooked elbow macaroni
1 pound lean ground beef (90% lean)1 medium onion, chopped
1 can (28 ounces) diced tomatoes, undrained
2/3 cup frozen corn1 can (8 ounces) tomato sauce1 can (4 ounces) chopped green chilies1/2 teaspoon ground cumin1/2 teaspoon pepper
1/4 teaspoon salt1/4 cup minced fresh cilantro

Directions

1. Cook macaroni according to package directions. Meanwhile, in a Dutch oven over medium heat, cook beef and onion until meat is no longer pink; drain. Stir in the tomatoes, corn, tomato sauce, chilies, cumin, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through.
2. Drain macaroni; add to meat mixture. Stir in cilantro and heat through.

Serves 6

***Next time I make this I'm halving the meat and adding a can of black or pinto beans.

Recipe from Taste of Home.

Crispy Black Bean Tacos

Ingredients

2 cans black beans
2 tsp. cumin
salt and pepper
olive oil
4 or more Tbs. lime juice
bag of cole slaw mix
2-4 green onions
cilantro – a couple handfuls, chopped
feta cheese
hot sauce
tortillas

Directions

1. Rinse and drain the black beans. Stir in the cumin and partially mash the beans. In a separate bowl, combine about 4 tsp. olive oil with the lime juice. Add the cole slaw mix, green onions and cilantro and toss. Salt and pepper the slaw.
2. Put a little olive oil in a skillet or on a griddle. Place the tortilla on the hot griddle and add some of the black beans. Fold the shell over the top of the beans and toast on both sides until crisped. Remove from the griddle and add some feta cheese and slaw. Serve with hot sauce.

Recipe from Eat at Home.

Southwestern Chicken Soup

Ingredients

1 12-ounce jar salsa verde
3 cups cooked chicken
1 15 oz can Cannellini beans, drained
3 cups chicken broth
1 teaspoon ground cumin
2 green onions, chopped
tortilla chips, optional
shredded cheese and sour cream for toppings

Directions

1. Empty the salsa into a large saucepan. Cook for 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin. Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally.
2. Top each bowl with a sprinkling of onions, a dollop of sour cream, shredded cheese, and some tortilla chips (if desired).
   

Serves 4

Crispy Bean & Cheese Burritos

Ingredients

1 cup brown rice
1 cup salsa
1/3 cup chopped cilantro
6 soft taco flour tortillas
1 cup shredded pepper jack cheese
1 can black beans, drained and rinsed

Directions

1. Prepare rice according to package directions. Once cooked, place in a medium size bowl. Stir in salsa and cilantro; set aside.
2. Place tortillas on work surface and sprinkle 2 tablespoons of cheese in center of each. Evenly divide black beans and rice mixture among the 6 tortillas. Fold like an envelope.
3. Heat a large nonstick skillet over medium-high heat. Spray burritos with nonstick cooking spray. Place seam-side down; cook 1-2 minutes or until lightly browned and crisp Turn burritos over and cook another 2 minutes. Repeat with remaining burritos.

Serves 6

Mexican Beans and Rice

Ingredients
2 cans of dark red kidney beans
1 onion, chopped
1 clove garlic, chopped
oil
1 cup salsa
1 Tbs. chili powder
1 tsp. cumin
brown rice, cooked
cheese and sour cream, for toppings

Directions

1. Cook the brown rice according to the package directions. You can cook it in chicken broth or vegetable stock for extra flavor.
2. Chop up the onion and garlic. Saute the onions and garlic in the oil until the onions are translucent.
3. Add in the beans, chili powder, cumin and salsa. Stir it all up and heat it through.
4. Serve it over the rice with shredded cheese and sour cream, if you like.

Minted Rice with Garbanzo Curry

Ingredients
For Rice:
1 cinnamon stick (3 inches)
2 whole cloves
1/8 teaspoon cumin seeds
2 teaspoons canola oil
1 cup uncooked long grain rice
2 cups water
1/2 cup minced fresh mint
Garbanzo Curry:
1 medium onion, chopped
1 cinnamon stick (3 inches)
1 tablespoon canola oil
1 teaspoon curry powder
1 garlic clove, minced
1/4 teaspoon minced fresh gingerroot
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 cup water
1 can (8 ounces) tomato sauce
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 cup minced fresh cilantro

Directions

1. In a large saucepan over medium heat, saute the cinnamon, cloves and cumin seeds in oil until aromatic, about 1-2 minutes. Add rice; cook and stir until lightly browned. Add water and mint. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.
2. Meanwhile, in a large skillet, saute onion and cinnamon in oil until onion is tender. Add the curry, garlic and ginger; cook 1 minute longer. Add the garbanzo beans, water, tomato sauce, lemon juice and salt; bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until slightly thickened. Discard cinnamon; stir in cilantro.
3. Fluff rice with a fork. Discard cinnamon and cloves. Serve with garbanzo curry.
   

Serves 3

Fiesta with Black Beans

Ingredients

1/2 bag of Frozen Corn
1 can Black Beans, drained and rinsed
1 tablespoon Cumin
1 teaspoon Chili powder
1 Onion, chopped
1 Green Pepper, sliced
1 can diced tomatoes
1 small can tomato paste

Directions

1. Combine all ingredients in a crock pot and mix well. Cover and cook on low for 5-6 hours.
2. Garnish with cheese and serve with cornbread or in tortillas to be used as a taco filling.

*For the meat eaters, you can also add a pound of chicken.