CRISPY BLACK BEAN TACOS | the best vegetarian + easily vegan tacos!
✨CRISPY BLACK BEAN TACOS✨ Give plain ol’ canned black beans a major glow-up in these crispy-crunchy cuties! Filled with smoky black beans & melty cheese, & baked until golden, these vegetarian tacos are mega-satisfying & easy to make any night of the week. Part taco, part quesadilla, 100% delicious! ????????????
3 Tbsp olive oil
1 medium yellow onion
4 cloves garlic
optional: 1 chipotle pepper OR 1 Tbsp adobo sauce for less spice
2 tbsp tomato paste
1 ½ tsp each: chili powder, ground cumin, & smoked paprika
two 14-oz cans black beans
½ C vegetable broth or stock
1 lime, juiced
8-10 corn tortillas
6 oz Pepper Jack or melty cheese of choice, shredded
S&P
Full printable recipe on PWWB! ????????
#blackbeantacos #crispytacos #bakedtacos #tacotuesday #vegetarianrecipes #meatless
Black Beans in Crock Pot
How to make simple black beans in a crock pot.
Ground Beef Enchilada Casserole Recipe | MOLCS Easy Recipes
Ground Beef Enchilada Casserole
2 1lbs Ground Beef
2 10oz Cans Enchilada Sauce
1 Pkg Taco Seasoning (2 Tbsp)
1 Can Corn - drained
1 15 0z Black Beans - drained & rinsed
1 14.5 oz Can Petite Diced Tomatoes
1 16 oz Can Refried Beans
12 6 Corn Tortillas
3 C Cheddar Cheese - shredded
Garnish w/
Sour Cream , Cilantro, Shredded Lettuce or Avocado
In a large skillet brown the chop meat until no longer pink, drain excess grease if needed. Add package
of taco seasoning and mix well. Add diced tomato, corm & black beans. Mix until combined. Set aside.
Take your corn shells and spread the refried beans evenly on top.
Pour some enchilada sauce on the bottom of a 9 x 13 baking dish. Lay 6 shells in the bottom, layer with half the meat
mixture and top with half the cheese. Lay on the other 6 shells and top with enchilada sauce, meat mixture and cheese.
Bake @ 350 F for 35 - 40 minutes.
Episode 299 black bean soup ole- At Home on the Range
At Home on the Range- the cooking show for the deranged! In this episode Chef John Crean and his stirring partner Barbara Venezia cook up laughs as they attempt to make a black bean soup. One of the last episodes the duo taped, this is a funny one!
Mexican Beef & Rice Casserole | Easy Ground Beef Recipe | MOLCS Easy Recipes
Mexican Beef & Rice Casserole
1 Tbsp Olive Oil
1 1/2 lbs Ground Beef
1 Medium Onion - diced
3 - 4 Cloves Garlic - minced
1/3 C Taco Seasoning
1 Tbsp Tomato Paste
1 10 oz Can Rotel - Tomato & Green Chili's
1 C Fire Roasted Tomatoes
1 C Frozen Corn
1 15 oz Black Beans - drained & rinsed
1 Lime - juiced
Salt & Pepper to taste
1 1/2 C Rice
2 C Chicken Broth
2 C Cheddar/Monterey Jack Cheese - shredded
Garnish with
Scallions - Chopped Roma Tomatoes - Cilantro
In a large skillet drizzle olive oil, add onions cooking 2 - 3 minutes, add garlic cooking until fragrant.
Add chop meat and brown until no longer pink. Drain fat is needed.
Stir in taco seasoning until well blended, add tomato paste, rotel, fire roasted tomatoes, corn, black beans, salt & pepper & lime juice. Stir until all incorporated. Add chicken broth and rice. Cover and lower heat. Simmer for 20 - 25 minutes or until rice is tender.
Top with shredded cheese, cover and cook until cheese is melted.
Garnish with scallions, roma tomatoes & cilantro
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Red beans and rice | Southern U.S. style
Thanks to Thryve for sponsoring this video! Click here to get 50% off your Thryve gut health test kit:
Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water:
***RECIPE, SERVES 6-8***
1 lb (454g) dried small (Mexican) red beans
1 red onion
1 red bell pepper
2 stalks celery (plus celery leaves for garnish)
2 tablespoons tomato paste
1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika)
paprika
garlic powder
cumin
oregano
dried sage
salt
pepper
olive oil
sugar
vinegar
hot sauce for garnish
cooked rice to eat it with
Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.)
The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.)
Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock.
Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done — 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good).
Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.