Tag Archives: Black Beans

Roasted Corn, Black Bean and Avocado Quesadillas

These Roasted Corn, Black Bean and Avocado Quesadillas are stuffed full of deliciousness.  This meal won’t leave you hungry!


12oz Frozen Corn
Salt & Pepper
2-3 Tablespoons Olive Oil, divided
4 Large Tortillas (at least 8 inch)
15oz Can Black Beans, rinsed
2-3 Avocados, sliced
8oz Cheddar Cheese, shredded
1 Cup Salsa
Sour Cream


Preheat oven to 400°F and line a baking sheet with foil.  Rinse frozen corn in a colander and towel dry.  On the baking sheet, combine corn, 1 teaspoon olive oil, salt and pepper.  Bake 10 minutes, stir and bake another 10 minutes until lightly browned.

Heat about 1 teaspoon olive oil in a large nonstick skillet over medium/high heat.  Add 1 tortilla.  Sprinkle cheese over the whole tortilla.  On half of the tortilla, top with corn, beans, avocado and some salsa.  Fold tortilla in half.  Once the cheese is melted, remove to a plate.  Repeat with remaining tortillas.

Serve with extra salsa and sour cream.



Yield: 4 servings

-Recipe from SheKnows

Taco Braid


This Taco Braid is similar to a Calzone or Stromboli, except that the dough is braided together instead of folded or rolled up.  It is filled with a mixture of ground beef, beans and cheese.  You may notice that my picture doesn’t have any cheese in it.  No excuses, I completely forgot to add cheese until we were eating it.  It was delicious even without the cheese.



1 lb Ground Beef
1 Tablespoon Taco Seasoning
1 Onion, diced
1 (10 oz) Can Rotel
15 oz Can Black Beans, drained/rinsed
2 Cups Shredded Cheese
1 Pizza Dough, allow to rise



Preheat oven to 350°F.

Brown the ground beef in a skillet over medium high heat, about 5 minutes.  Season with taco seasoning.  Add onion, cooking until softened, about 2–3 minutes.  Stir in Rotel and black beans.

Working on a baking sheet covered in foil or parchment paper, form pizza dough into a large rectangle that nearly covers the pan.  Spread mixture along the center of the rectangle, lengthwise.  Sprinkle with shredded cheese.

Using kitchen scissors, make cuts 1 inch apart along both sides of the dough on the long sides.  Fold the strips over the filling, alternating sides to braid it together.

Bake until golden brown, about 30-40 minutes.


Serves: 4-6

-Recipe adapted from 3 Mom’s and a Kitchen

Southwest Chicken Salad

Here is a quick salad for an easy weeknight dinner.


1 Tablespoon Extra-Virgin Olive Oil
2 Chicken Breasts, cut into bite sized pieces
1 Onion, chopped
1 Cup Frozen Corn
1 Tablespoon Taco Seasoning
1 Can Black Beans, drained rinsed
Romaine Lettuce
1 Avocado, cubed
Salad Dressing of choice


Heat the olive oil in a large skillet over medium high heat.  Once hot, add the chicken, onion and corn.  Cook until chicken is thoroughly cooked.  Season with taco seasoning.

Add the black beans and cook for a couple minutes to heat.

Serve over lettuce with avocado and dressing of choice.


Serves: 2

Black Bean Chili

This is one of my favorite chili recipes.  Another Rachael Ray recipe of course.  This can be  made with or without meat and is great either way.  Watch out, this is spicy!

4 large poblano peppers
2 tablespoons extra-virgin olive oil
1-2 lbs ground chicken or beef
1 jalapeño pepper, seeded and finely chopped
1 large onion, chopped
4 garlic cloves, finely chopped or grated
Salt and freshly ground black pepper
1 bottle dark lager beer, such as Negra Modelo
2 15-ounce cans black beans, not drained
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon allspice
1 15-ounce can crushed fire-roasted tomatoes
2 cups beef or vegetable stock
1/2 cup sour cream, for garnish
1/2 cup chopped cilantro, for garnish

Preheat broiler.  Place the poblano peppers on a baking sheet under the broiler until the skin turns black.  About 10 minutes.  Turn them half way through.

Here is what they look like before and after:

Once they are browned, place them in a bowl and cover it with plastic wrap to cool.  When they are cooled slightly, peel off the skin and roughly chop them.

Heat the olive oil in a large pot over medium-high heat.  Once hot, add the ground chicken.  Cook until browned.  Add the jalapeño, onion and garlic.  Cook until tender, about 6 minutes.  Season with salt and pepper.

Add the beer, scraping up the brown bits that are stuck to the bottom of the pan.  Cook until the liquid is reduced by half, about 5-7 minutes.  Stir in the black beans, chili powder, cumin, allspice, crushed tomatoes, stock and poblanos.

Bring to a bubble, reduce heat and simmer at least 5 minutes.

Serve chili with sour cream and cilantro.

Serves: 6