BLACK BEAN PICO DE GALLO
Provided by Food Network Kitchen
Categories condiment
Time 5m
Yield 6 to 8 servings
Number Of Ingredients 0
Steps:
- Combine 1 can black beans (drained), 2 diced plum tomatoes, 1/2 chopped small red onion and 1/4 cup chopped cilantro in a bowl. Add the juice of 1 lime, 2 tablespoons olive oil, 1 tablespoon chopped chipotle in adobo sauce and 1 teaspoon honey and stir. Season with salt.
PICO DE GALLO CHICKEN QUESADILLAS
Flour tortillas filled with chicken breast, onions, peppers, pico de gallo, and Monterey Jack cheese.
Provided by Tony Cortez
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt, and pepper. Set pico de gallo aside.
- In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.
- Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.
- In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.
Nutrition Facts : Calories 673.2 calories, Carbohydrate 72.8 g, Cholesterol 65 mg, Fat 29.1 g, Fiber 6.7 g, Protein 31 g, SaturatedFat 10.9 g, Sodium 978.5 mg, Sugar 7.2 g
BLACK BEAN QUESADILLAS
In a hurry? These satisfying quesadillas take just 15 minutes to make. We like them with black beans, but pinto beans work well too. If you like a little heat, be sure to use pepper Jack cheese in the filling. Serve with: A little sour cream and a mixed green salad.
Provided by EatingWell Test Kitchen
Categories Healthy Vegetarian Quesadilla Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Combine beans, cheese and 1/4 cup salsa in a medium bowl. Place tortillas on a work surface. Spread 1/2 cup filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
- Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Serve the quesadillas with avocado and the remaining salsa.
Nutrition Facts : Calories 375 calories, Carbohydrate 45.1 g, Cholesterol 12.6 mg, Fat 16.3 g, Fiber 10.2 g, Protein 13.2 g, SaturatedFat 4.5 g, Sodium 607.7 mg, Sugar 6.4 g
QUESADILLAS AND BLACK BEAN PICO DE GALLO
Here is a fast, easy way to make a great snack with chicken. Kids will like the cheesy goodness. Adults will love the pico de gallo (literally, "beak of the rooster." It is an excellent chunky salsa with the nutrients kicked way up by the black beans. I use a combination of butter and olive oil in a skillet to get the crispier exterior. If you like, you can spray each quesadilla with cooking spray and bake at 350 degrees until the cheese is melted, but this does not give the same crispness. Prep time includes 3 hours refigeration time for the pico.
Provided by pamela t.
Categories Lunch/Snacks
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 28
Steps:
- Note: order Great American Land and Cattle company Steak and Meat Seasoning at www.grtamerican.com.
- Cook chicken in 1 T medium hot oil about five minutes per side until juices run clear. Remove from heat.
- Rinse and drain black beans. Add them to a mixing bowl. Add in cooked chicken.
- dice 1/4 C cilantro, cucumber, 5 roma tomatoes, 3 jalapenos (if you like heat, leave the seeds in, if you don't like it so hot, seed the peppers first), and 1/2 C onion.
- Add to a second smaller bowl.
- Add seasonings pico de gallo mixture bowl. Use Great American land and Cattle Company seasoning or use spice blend above.
- cover and refrigerate at least 3 hours for flavors to mix.
- Heat 2 T butter and 2 T olive oil in a large cast iron skillet.
- Mix filling ingredients together , (except for cheeses and pico de gallo)
- Spread 1 wedge Laughing Cow cheese on 1/2 of flour tortilla.
- Add about 1/4 of filling ingredients. Spread with back of spoon.
- add 1/8 C mozzarella cheese on top.
- Add salt and pepper to taste.
- Fold one side over to form a semi-circle.
- cook in hot oil about 5 minutes per side until lightly browned (be careful when flipping the quesadilla over--use one spatula to flip and one on top to hold the filling intact) Do not burn.
- Repeat with 3 remaining tortillas.
- Remove from pan and slice in 4 wedges each.
- Serve with tomato slices, avocado slices and sour cream.
- Serve with pico de gallo.
- Muy Sabroso!
CORN AND BLACK BEAN QUESADILLAS
Quesadillas are a win-win for busy weeknight meals. They come together quick and easy, and are usually a tasty excuse to clean out leftovers from the fridge. In this case, the filling is made with canned black beans from the pantry and leftover corn on the cob.
Provided by Jennifer Perillo
Time 40m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of oil in a 10-inch nonstick skillet. Add the onion and garlic; cook until lightly golden, 1 to 2 minutes. Add the beans, corn and another tablespoon of oil if the pan seems dry. Season with the salt, cumin and pepper, and stir in the cilantro. Let cook over medium-low heat until the beans and corn are heated through, about 5 minutes.
- Heat a 10-inch cast-iron skillet over medium heat.
- Meanwhile, arrange the tortillas flat on a counter. Sprinkle 1 1/2 tablespoons of cheese on one half of each tortilla. Spoon 2 tablespoons of the bean-corn mixture over the cheese. Top with another 1 1/2 tablespoons of cheese. Fold the filled tortillas into half-moons.
- Place 2 quesadillas in the skillet. Cook until golden on the bottom and the cheese has started to melt, 2 to 3 minutes. Use a spatula to flip the quesadillas, and cook until golden on the other side, 2 to 3 more minutes,. Repeat with the remaining quesadillas.
- Serve topped with pico de gallo if desired.
- Easy Swap In: We usually make the filling with leftover grilled or roasted corn, but frozen corn works great too. Don't thaw the corn-just add the frozen kernels to the pan with the black beans and allow 1 to 2 extra minutes for them to heat through.
BLACK-BEAN QUESADILLAS
Have we found Tex-Mex heaven? This very easy vegetarian meal satisfies with the heft of beans and melted mixed cheese.
Provided by Ruth Cousineau
Categories Bean Cheese Tomato Vegetarian Quick & Easy Gourmet
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat dry grill pan over medium heat until hot.
- Toss together beans, cheese, 3/4 cup cilantro, and 1/2 cup onion. Divide mixture evenly over half of each tortilla (about 1/2 cup each), then fold tortillas in half.
- Brush 1/2 tablespoon oil on grill pan, then cook 4 quesadillas, turning over once, until golden and cheese is melted, about 4 minutes total. Repeat with remaining 1/2 tablespoon oil and 4 quesadillas.
- Meanwhile, pulse tomatoes, hot sauce, 1/2 teaspoon salt, 1/4 teaspoon pepper, and remaining cup each onion and cilantro in a food processor until coarsely chopped. Serve salsa with quesadillas.
BLACK BEANS WITH PICO DE GALLO
Here's a quick, easy to make supper! My husband loves to eat beans this way and even offers to wash dishes after eating it!
Provided by SPEARL20
Categories Side Dish Beans and Peas
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Stir together the tomato, onion, cilantro, and honey. Season with lime juice, vinegar, salt and pepper; set aside.
- Melt bacon grease in a saucepan over medium heat. Stir in garlic and onion, cook until softened and translucent, about 3 minutes. Pour in the black beans and water, season to taste with salt and pepper, then simmer for 10 minutes or until hot. Serve topped with pico de gallo.
Nutrition Facts : Calories 240.2 calories, Carbohydrate 45.6 g, Fat 0.9 g, Fiber 16.9 g, Protein 14.6 g, SaturatedFat 0.2 g, Sodium 856.3 mg, Sugar 6 g
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