How To Make The Best Nachos Ever | Delish
This is the king of ALL nacho recipes. We promise you can't go wrong with this easy app.
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Healthy Breakfast Burrito with Black Bean Salsa
Looking to add some flavor and good nutrition to your breakfast burrito? Try making this simple black bean salsa at home! It's easy to whip up a batch that can be used for any meal of the day, all week long. This versatile salsa goes great with any protein source, such as chicken, pork, or beef.
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INGREDIENTS
For assembly:
Tortilla
Avocado
Crumbled feta or Cotija cheese
Cilantro (optional)
For the eggs:
2 eggs
Salt and pepper
Unsalted butter or vegetable oil
For the black bean salsa (2-3 servings):
½ cup tomato, chopped
⅓ cup canned black beans, drained
⅓ cup frozen sweet corn, defrosted
⅓ cup bell pepper, chopped
¼ cup red onion, chopped
2 Tbsp pickled jalapenos, chopped
1 Tbsp lime juice (juice of ½ lime)
2 tsp extra virgin olive oil
¼ tsp salt
Pepper to taste
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The Ultimate Vegetarian Quesadilla Recipe
Watch how to make the best vegetarian Quesadilla recipe. This cheesy Quesadilla is a healthy well balanced meal with lot's of nutrients and protein and it's easy to make! Recipe Below. Subscribe for healthy recipes, tips and more:
Recipe: Serves 4
3 Tablespoons of Butter
1/2 Cup of Onion (Sliced)
2 Cloves of Garlic (Chopped)
1 16 oz can of Beans [kidney, cannellini, or black] (Drained and mashed)
1/2 Cup of Spinach
1/2 Cup of Mushrooms
1 1/2 Cups of Cheese (Shredded)
1 Cup of Frozen Corn
Salt to Taste
1/2 Cup of Salsa
4 Tortilla Shells
Instructions:
1. In a large pan, fry onions and garlic with knob of butter on medium high heat. Then proceed to add mushrooms, fry for a minute, and then kidney beans, corn and salsa. Mix and salt to taste. Once hot, remove mixture into separate container.
2. Clean the pan out with a paper towel and return to heat. Lower to medium. Add a knob of butter to the pan, let it melt, and place the tortilla. Swirl it to spread the butter. Add 1/4 of cheese on top. Then add 1/2 of your Quesadilla mixture, or less if you want to make more Quesadillas. place another 1/4 of the cheese on top and top it off with the Tortilla. Press down lightly so the Quesadilla sticks together. Once the Quesdilla has cooked on one side for 2-3 minutes, flip and cook the other side for 2-3 minutes or till a nice browning is achieved.
3. Repeat step two for remaining Quesadilla(s). Cut and enjoy delicious Quesadillas with Greek yoghurt, salsa, and/or guacamole.
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Of the 100+ videos, there are a variety of themes including Vegetarian dishes, Exotic recipes with Everyday Ingredients, Healthy Snack and Breakfast Recipes, infotainment videos such “What the Heck is MSG and Umami?!” and “10 Staple Ingredients to Enhance the Flavour of Your Recipes”
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Vegetarian Crunchy Black Bean Tacos
Vegetarian Black Bean Tacos served in crunchy corn shells and filled with classic taco toppings are so good that you definitely won’t miss the meat!
9BP 11G SP • 367 Calories
Vegetarian Loaded Black Bean Nachos| Mexican Inspired Recipes
This Version of Nachos is full of flavor and each corn chip is equally tasty. Here every chip is slathered with refried beans. Then a spicy balck bean mixture is added followed by cheese. It is baked until the cheese melts. Then finally topped with onion, tomato and cilantro. It is then served right away with guacamole. I have been making this version for years and it really tastes amazing. I hope you enjoy making it as much as we did. Please leave me a comment if you have any questions.
Ingredients:
Corn chips
Shredded Pepper jack cheese - 3/4 cup
Jalapeno - 1
Refried beans - 1/3 cup
For Spicy Black beans:
Cooked (or canned) Black beans - 1/2 cup
Olive Oil - 1 tsp
Onion (small) - 1/2
Red bell pepper - 1/2
Cumin powder - 1/2 tsp
Cayenne pepper powder - To taste
Salt - To taste
Toppings:
Chopped Tomato
Chopped Onion
Chopped Cilantro
Written Recipe -
Refried beans recipe -
Guacamole Recipe -
Email :lakshmicanteen.koppa@gmail.com
Hearty Black Bean Quesadillas
These Hearty Black Bean Quesadillas are an easy vegetarian snack or light meal that are filling, flavorful, and freezer-friendly! FULL RECIPE BELOW ????
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INGREDIENTS
1 15oz.can black beans ($0.49)
1 cup frozen corn ($0.20)
1/2 cup red onion ($0.22)
1 clove garlic ($0.08)
1/4 bunch fresh cilantro (about ½ cup chopped) ($0.20)
2 cups shredded cheddar cheese ($1.69)
1 batch taco seasoning* ($0.67)
10 flour tortillas (7-inch diameter) ($2.00)
INSTRUCTIONS
1. Drain the black beans and add them to a bowl along with the frozen corn (no need to thaw)
2. Finely dice the onion, mince the garlic, and roughly chop the cilantro.
3. Add the onion, garlic, cilantro, shredded cheddar, and taco seasoning to the bowl with the beans and corn. Stir until everything is evenly combined and coated in seasoning.
4. Place a half cup of the filling on one side of each tortilla and fold over. Cook the quesadillas in a skillet over medium heat on each side until brown and crispy and the cheesy filling has melted. Slice into triangles then serve.
5. To freeze the quesadillas, stack the filled and uncooked quesadillas with a piece of parchment paper between each quesadilla. Place in a freezer bag and freeze for up to three months. 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).
NOTES
* I used my homemade taco seasoning here, but you can use a store-bought packet of taco seasoning if needed.
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TIMESTAMPS
0:00 Introduction
0:09 Combine beans and vegetables
0:13 Add cheese and seasoning
0:16 Stir to combine
0:21 Fill tortilla and fold closed
0:28 Toast quesadilla in skillet
0:37 Slice quesadillas
0:41 Serve and enjoy!