Black Bean And Corn Calzones Recipes

MEXICAN BLACK BEANS AND CORN (FRIJOLES CON ELOTE)

Steps:

• I usually grill these on the open flame to char and dry roast the chiles, onion and garlic. If that's not an option, then dry roast in a skillet. You can grill an ear to two of corn, too if you like. When making this year round it's not always easy to get fresh corn, so frozen works great.
• Blend the roasted chiles, onion and garlic in a food processor until thoroughly combined. Set aside.
• In a large skillet sauté the sofrito of chiles, onion and garlic over medium heat until liquid has evaporated, stirring constantly. Add cooked beans and corn to the chili mixture, stirring to incorporate. Simmer for another 5 minutes until warmed through.
• Serve with chopped cilantro, cheese and the pepitas (roasted pumpkin seeds) sprinkled on top.

10 MINUTE BLACK BEAN & CORN SALAD

Steps:

• In a large mixing bowl add corn, black beans, chopped red bell pepper, avocado, red onion and cilantro.
• In a separate small bowl add lime juice, olive oil, cayenne pepper, garlic, agave, cumin, onion powder, sea salt and pepper. Whisk to combine.
• Pour dressing over salad and toss to combine. I like to serve this salad with tortilla chips.

BLACK BEAN AND CORN SALAD

Steps:

• Whisk together all dressing ingredients in a small mixing bowl, season with salt and pepper to taste. Chill until ready to use.
• Add black beans, corn, tomatoes, bell pepper, red onion, avocado and jalapeno to a large bowl.
• Pour dressing over and toss gently to coat with dressing. Serve right away.

SOUTHWESTERN CORN AND BLACK BEAN SKILLET

Steps:

• Combine corn, bell pepper, jalapeno, onion, lime juice, chili powder, salt, and pepper in a bowl. Stir until evenly combined.
• Heat a large skillet over medium-high heat. Add corn mixture and cook until onion has softened, about 6 minutes. Stir in black beans and cook for 2 minutes more. Remove from heat and sprinkle cilantro over the top.

BLACK BEAN AND CORN SALAD

Steps:

• Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

BLACK BEAN AND CORN SALAD II

Steps:

• Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
• In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

CORN AND BLACK BEAN SALAD

Steps:

• In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.

BLACK BEANS AND CORN

Steps:

• Heat the olive oil in a medium saucepan over medium-low heat. Add the garlic and onions, and cook, stirring occasionally, until translucent and very soft, about 10 minutes.
• Drain the black beans, and reserve 1/4 cup of the liquid. Add the beans, the reserved bean liquid, and the remaining ingredients, except the parsley, to saucepan; cover, raise heat to medium, and cook, stirring occasionally, 10 to 12 minutes. Remove from heat, transfer to a serving dish, and garnish with the parsley leaves. Serve immediately.

BLACK BEAN AND CORN CALZONES

Steps:

• Spray counter with non-stick cooking spray. Combine 2 rolls together and flatten into a 7-inch circle. Repeat with remaining rolls. Cover circles with plastic wrap and let rest. Saute onions and peppers in olive oil for 1 minute. Add garlic and continue cooking until onions turn clear, about 3-4 minutes. Remove from heat and add corn, beans, salsa, salt and pepper. Remove wrap from dough circles and divide filling equally between circles. Divide cheese equally and sprinkle on top of filling. Moisten edges of dough circles with water. Fold dough over filling and press edges together with a fork. Place on large sprayed baking sheets. With a sharp knife, cut vents in each calzone. Bake at 350°F 20-25 minutes. Serve with additional fresh salsa if desired.

BLACK BEANS & CORN

Steps:

• Heat the olive oil in a small pan over medium-high heat. Add the onions, and sautee for 5 minutes, or until soft.
• Add the beans, corn, paprika, oregano and garlic salt to the pan and stir well. Lower the heat to low and cook for 10 minutes while stirring occasionally.
• Serve this over brown rice if you like, or top with pico de gallo and/or avocados.