Tag Archives: black beans

Turkey and Corn Chili {Football Food}

13 Sep

Turkey and Corn Chili
When I think of the perfect food to eat on a crisp fall day while watching football, chili automatically pops into my head. It’s warm, comforting, filling and can easily feed a crowd.

Although I love a rich, hearty and tomato-y chili, it’s still really warm around here so when the chili craving struck I went on the hunt for something lighter and a little different. This chili still has the comfort of traditional recipes but brings in flavors of the lingering summer to combine for the perfect game day meal.
Turkey and Corn Chili
The addition of barbeque sauce brings an amazing, smoky flavor that is unique and delicious with the turkey, corn and black beans.

If you are feeding a crowd, double the recipe and whip up some sweet cornbread to nibble alongside it. Perfect for cheering on your favorite team tomorrow. Go Huskers!
Turkey and Corn Chili
Turkey and Corn Chili
recipe adapted from Food Network

3 Tbsp. extra-virgin olive oil
1 lb.  ground turkey
2 Tbsp. dark chili powder
1/2 Tbsp. cumin
1 tsp. oregano
1/4 salt
1/2 pepper
2 Tbsp. Mexican spice rub
1 Tbsp. Worcestershire sauce
1 to 3 Tbsp. hot sauce
1/2 large onion, finely diced
1/2 cup beer (the alcohol cooks out)
1 (14-ounce) can tomato sauce
1/2 cup smoky barbecue sauce
11 oz. can corn
16 oz. can pinto or black beans

1. Heat a pot over medium to medium high heat. Add extra-virgin olive oil and the turkey meat. Season the meat with: chili powder, cumin, oregano, salt, pepper, Mexican spice rub, Worcestershire and hot sauce. Break up the meat with the back of a wooden spoon into small crumbles.

2. Chop the onion, reserving 1/4 of it for topping the chili. Brown meat 5 minutes, then add onions and cook 10 minutes more. Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol. Add tomato sauce and barbecue sauce and bring to a bubble. Stir in corn and black beans. Let chili simmer 10 minutes. Adjust seasonings and heat level to your taste. Remove from heat and serve.

Cilantro Lime Rice and Seasoned Black Beans with Chicken

11 Sep

Cilantro Lime Rice and Seasoned Black Beans with Chicken 3
This is officially my new favorite dinner. I could literally eat it every week. That’s saying something since I usually make a new recipe then don’t make it again for months because I keep trying new things to share with you guys. But this…
Cilantro Lime Rice and Seasoned Black Beans with Chicken 2
This happens a lot around here. It’s easy, healthy and fills you up!

I have to admit that I have never been a huge fan of cilantro but it has slowly been growing on me and this recipe is one of the reasons. I still don’t love a ton of it as I find it overpowering but a little really brightens up any dish it is in.
Cilantro Lime Rice and Seasoned Black Beans with Chicken 4
And just an FYI, this is really yummy with steak too! It’s like making your own rice bowls at home but way cheaper and healthier!

Cilantro Lime Rice and Seasoned Black Beans with Chicken

For the Cilantro Lime Rice:
recipe from Sarah’s Cucina Bella

1 cup uncooked rice (I used brown rice)
1 lime, zested
1/3 cup cilantro, finely minced

For the Seasoned Black Beans:
recipe from Lynn’s Kitchen Adventures

2 (15 ounce) cans black beans, rinsed and drained (or use cooked dried beans)
2 teaspoons oil
1 clove garlic minced
1 medium onion, finely chopped
1 teaspoon oregano
2 teaspoons ground cumin
1/2 cup chopped fresh cilantro
1 tablespoon fresh lime juice

2 chicken breasts
4 Tbsp. Mexican Spice Rub
1 Tbsp. olive oil

salsa/pico for garnish

1. Cook rice according to package directions. Preheat grill to medium high heat.

2. Meanwhile, in a pan cook onion and garlic in oil until tender. Add oregano and cumin, cooking over low heat for about 2 minutes, stirring constantly.  Add black beans and reduce heat to simmer. Cook for 8-10 minutes, stirring often, to allow flavors to blend. Stir in 1/2 cup chopped cilantro and 1 Tbsp. lime juice right before serving.

3. While beans are cooking, rub chicken with olive oil and Mexican spice rub. Grill until juices run clear. Once rice has cooked, stir in lime zest and 1/3 cup cilantro.

4. To serve, spoon rice on plate then top with seasoned black beans. Top with a few slices of chicken and enjoy!
Cilantro Lime Rice and Seasoned Black Beans with Chicken 1

Moros y Cristianos {Black Beans and Rice}

10 Jun

Black Beans and Rice 3
I posted on Wednesday about my first chimichurri experience during our trip to Florida last summer and this is one of the side dishes we had alongside it there and when I made it at home. Moros y Cristianos is a Cuban dish of black beans and rice which is incredibly delicious. And it’s a great side to make with the chimichurri because the steak is relatively simple so you have the time to follow through with the extra steps of this dish. And they are totally worth it.
Black Beans and Rice 2

As you can tell, Noah was a little anxious to try the dish. He just couldn’t keep his little fingers out of the big ‘ole bowl. And he tore it up which is always a sigh of relief for a mama of a toddler. He’s not a fan of meat or poultry so I love that he gets some protein here too.

Black Beans and Rice 4

Lastly, I love this recipe even more because every single ingredient it calls for is always in my pantry. Simple, everyday ingredients combine into a Cuban infused weeknight side dish.

Moros y Cristianos {Black Beans and Rice}
recipe adapted from Three Guys from Miami

1 1/2 cups black beans, dried
1/4 cup olive oil
2 & 1/2 cups onion, diced
4 cloves garlic, crushed and chopped
3 teaspoons cumin, ground
1 teaspoon oregano
1 bay leaf
3 tablespoons white vinegar
2 tablespoons tomato paste
2 teaspoons salt
1/2 teaspoon pepper
6 cups chicken stock
3 cups long grain white rice

1. Place black beans and 4 cups of water into a medium saucepan and bring to a boil. Boil for about 3 minutes then remove from the heat and cover for an hour.

2. Drain and rinse the beans after they have soaked then return to the pan. Cover again with water and bring to a boil. Once they have started boiling, reduce to a simmer, cover and cook for 40-50 minutes or until tender. Drain beans.

3. Place rice in a fine sieve and rinse until the water runs clear. Heat a big dutch oven over medium heat. Saute onion in the olive oil until it softens, 2-3 minutes. Add garlic and sauté for another minute being careful not to burn it. Stir in the tomato paste, black beans, oregano, cumin, bay leaf, and vinegar. Let it cook for five minutes, stirring occasionally.

4. Stir the rice and chicken stock into the bean mixture. Bring to a boil then reduce to a simmer. Cover and cook for 20-30 minutes or until the rice is tender and fluffy. Remove the bay leaf and drizzle with olive oil before serving.

Chicken Enchilada Soup {Chili’s Copycat}

16 Jan

Enchilada Soup 2
I love soup. Broccoli cheese, chicken noodle, clam chowder and potato soup are some of my favorites but I also love a good enchilada soup. I will fully admit I don’t like a whole lot of veggies in my soup so I am sometimes leary about ordering enchilada soup. I have never had Chili’s version but my mom has told me it’s delish. After looking at the recipe, I knew most of my household would love it (Joel is a soup hater, boo).

Masa harina, a flour made of ground corn, is used to make tortillas, tamales and other traditional Mexican dishes. In this recipe, it not only lends that traditional enchilada taste to the soup but it also helps thicken it. Masa harina is usually found in the baking aisle by the flour or in the Mexican/ethnic food aisle. I’ve seen it at Wal-Mart so it shouldn’t be too hard to find. But if you can’t find it, or don’t wish to buy it for one recipe (although you could make this delicious dish with it), you could mince up some flour tortillas and they will dissolve into the soup for added flavor and texture.
Enchilada Soup 3
The Chili’s version does not include corn or black beans but we like them around here and they add more texture and yumminess so I decided to add them. This is a really simple, convenient meal that is quick to throw together so it would be a great option for a busy weeknight or for when you don’t feel like cooking.

This makes a huge amount of soup so I should have halved it, especially considering the whiny boy. I ate it for lunch for a few days and froze the rest in individual portions. I will have to update on how the freezing went once I try some.
Enchilada Soup 1
Chicken Enchilada Soup {Chili’s Copycat}
recipe from Lindsay’s Lucious

2 tablespoons vegetable oil
2 medium onions, diced
4 cloves garlic, minced
1 quart chicken stock
1 tablespoon chicken soup base
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon black pepper
1/4 to 1/2 teaspoon cayenne pepper, to taste
1 (8 oz). can tomato sauce
1 (19 oz.) can enchilada sauce (or two 10 oz. cans)
1 cup masa harina (or 6 small corn tortillas, minced)
16 oz. Velveeta, cubed
1 cup colby jack cheese, shredded
1 (22 oz.) bag Tyson roasted and diced chicken, thawed
1 can whole kernel corn, drained (optional)
1 can black beans, drained (optional)
Garnishes: pico de gallo, sour cream, shredded cheese, crunchy tortilla strips

1. In a skillet, heat the olive oil over medium heat, and saute the onions until they are tender. Add the minced garlic and cook another minute or two, then scrape the onions and garlic into your crock pot.
2. Add all the other ingredients, except the chicken, corn and black beans. Cook over high heat for two hours or low for four. Whisk until smooth (you may wish to use a stick blender).
3. Add the chicken pieces, corn and black beans and heat through, maybe another 30 minutes to one hour. Check seasonings, and garnish as you like before serving.

Crispy Chicken Black Bean Tacos

7 Jan

Crispy Chicken Black Bean Tacos
We seriously love us some tacos around here and would probably eat them once a week without complaints. The only way we differ is that I prefer corn tortillas and Joel prefers flour. I usually have each available so that we are both happy but Joel totally jumped on the corn train when I served these.

I usually fry the corn tortillas then fill them but with this recipe, you place the tortilla in the hot oil, fill and fry. They were incredibly crispy and satisfying and though I made them weeks ago, I am still dreaming about them.
Crispy Chicken Black Bean Tacos
This recipe is from Cornerstone Cooking, the cookbook of food blogger Nick of macheesmo.com. I am an avid follower and really enjoy all of the unique, creative recipes he shares on his blog. Make sure you check it out!

Crispy Chicken Black Bean Tacos
recipe adapted from Cornerstone Cooking via Endless Simmer

2-3 large chicken breasts (I used polo asada from Trader Joe’s), cooked and thinly sliced
1 cup black beans, cooked
1/4 cup red onion, minced (I omitted these)
1/1 tsp. cumin
1/1 tsp. paprika
2 Tbsp. cilantro, chopped
4-6 ounces pepper jack cheese, grated
2 Tbsp. olive oil
1 avocado, sliced
Pinch of salt and pepper
8 corn tortillas
Hot sauce
Salsa
Sour cream

1.  In a medium bowl, add beans along with red onion, cilantro, and spices. Add a pinch of salt and lightly mash all of the ingredients together. Grate your cheese and have it ready as well.

2. In a large, non-stick skillet or cast iron skillet, add a few tablespoons of oil and heat over medium-high heat.

3. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/8 cup of the bean filling to one half of the tortilla. Top with a few slices of chicken and a sprinkle of grated cheese. Be careful not to overfill or they will not fold.

4. Using a spatula, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape.

5. As the first tortilla cooks, move it to the side and do a second one. Depending on the size of your pan, you should be able to get 2 or 3 tacos at once. If you have a griddle you can do even more at once.

6. Cook each taco for about 3 minutes per side until they are nicely browned and crispy.

7. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out.

8. Serve tacos with toppings like hot sauce, salsa, avocados and sour cream.

BBQ Chicken Quesadillas

8 Oct

BBQ Quesadillas
We love quesadillas so I am always thinking of different varieties to mix it up and this has got to be one of my favorite combinations yet. Joel grew up in Kansas City and I lived in the south for several years so we are big fans of barbeque. And Noah totally loves corn and black beans. He asks for them for lunch (with rice) on a regular basis. So with all that considered, I knew this would be a winning meal in our house. And it’s relatively healthy so that’s a big plus too! I suppose you could use reduced fat cheese to make it even better for you but that’s kind of where I draw the line. You just don’t mess with cheese. I would rather just enjoy it in moderation.
BBQ Quesadillas
Serve these with extra barbeque on the side if you are feeling saucy.

BBQ Chicken Quesadillas

4 chicken breasts
1 (15 oz.) can black beans
1 (15 oz.) can corn
2 cups cheese, shredded (I used a mixture of cheddar and mozzarella)
Green onion, thinly sliced
8 whole wheat tortillas
BBQ sauce

1. Preheat grill to medium-high heat. Meanwhile, rinse and drain black beans. Once grill is heated, place chicken on grill and cook for about 6 minutes per side, basting with BBQ sauce occasionally. Remove from grill and allow to cool slightly.

2. Heat a large skillet over medium-high heat. Dice chicken into bite size pieces. Place one tortilla into skillet then sprinkle with 1/4 cup cheese, corn, black beans, chicken, green onion and another 1/4 cup cheese. Top with second tortilla. Cook until golden and cheese has melted then carefully flip and cook until golden on the second side. Remove to plate and repeat process with remaining ingredients. Slice into 6 pieces using a pizza cutter. Serve with additional BBQ sauce for dipping.

Catalina Taco Salad

24 Aug

Catalina Taco Salad
Ever since I was a child I have loved Catalina dressing. Like a dip my chicken nuggets in Catalina while other normal kids dipped in ketchup kind of love. I even liked to drizzle a little on my cottage cheese. Strange, I know. I still love it today, but just on my salad (although I may just have to try the cottage cheese thing again).
Catalina Taco Salad
So when I saw this salad I knew I had to try it. The salt and crunch of the fritos is a nice contrast to the rest of the salad. And the warm ground beef makes it extra yummy and filling.

Catalina Taco Salad
recipe slightly adapted from Jennifer Cooks

8 cups torn romaine lettuce or lettuce blend
1 ½ pounds ground beef
2 cups grated cheddar cheese
1 (15 ounce) can black beans, rinsed & drained thoroughly
1 (15 ounce) can corn, drained thoroughly
1 cup cherry tomatoes halved
1 bunch green onions, sliced
1/2 English cucumber, peeled and thinly sliced into half moons
1 (14 ounce) bag Fritos corn chips
1 (24 ounce) bottle Catalina salad dressing

1. In a large skillet, cook beef over medium heat until no longer pink; drain.  Set aside and cool slightly while preparing other ingredients.

2. In a very large serving bowl, combine lettuce, grated cheese, beans, tomatoes, olives, and onions.  Toss gently to blend.

3. Just before serving, add cooked ground beef and corn chips; toss gently to combine with salad ingredients.  Begin drizzling salad dressing over salad mixture and lightly toss salad until the desired amount of dressing is used.

Chicken Enchilada Salad

17 Aug

Chicken Enchilada Salad
Remember the enchilada sauce from Wednesday? I told you I would be bringing you a unique meal idea to use the sauce with and this is it! I have been eating a lot of salads this summer and this recipe was at the top of my list to try. I changed up the ingredients a bit to suit our taste and add even more variety and texture throughout the salad. I totally have a thing for black beans and corn together so I had to add those to the lineup.
Chicken Enchilada Salad
This salad has creaminess from the avocado and black beans, crunch from the tortilla strips and corn and spice from the enchilada sauce. The chicken (which you could replace with ground beef if you prefer) completes the salad and keeps you full for much longer.
Chicken Enchilada Salad
As you can see, I had my little sous chef helping. He also loves corn and black beans so he kept sneaking those cute little hands in the bowls.

Chicken Enchilada Salad
recipe adapted from Fresh Express

1 head iceburg lettuce, washed and cut into bite-sized pieces
1 cucumber, cut into small cubes
1 avocado, diced
1 basket cherry tomatoes, cut in half
1/2 cup corn
1/2 cup black beans, drained and rinsed
1 cup mixed yellow and white cheese, grated
2 green onions, sliced thinly
2 chicken breasts, cooked and hand-shredded
1/2 cup enchilada sauce
Tortilla strips, cripsy onions or crispy jalapenos, to taste
Your favorite creamy Ranch or Buttermilk dressingChicken Enchilada Salad

1. In separate bowl, toss chicken with enchilada sauce. Set aside for 10 minutes.

2. Place lettuce into large salad bowl. Add in tomatoes, cucumber, avocado, green onions and toss together.

3. Place mixed salad onto 4 individual plates.

4. Top the salad with the enchilada chicken and sprinkle 1/4 cup cheese on top of each salad.

5. Drizzle on your favorite creamy dressing.

Quinoa Salad with Black Beans and Corn

9 Jun

Quinoa Salad
Do any of you have one of those foods that your significant other just won’t eat? No matter what you do? Quinoa is one of those things that Joel will not go for in any shape or form. I knew the Quinoa Black Bean Patties would not go over well with my carnivore husband but I went for it anyway. I thought maybe a Quinoa Salad would be a middle ground that he possibly enjoy. Well, he still didn’t give it a try. I should have known when there was leftover macaroni and cheese in the fridge.
Quinoa Salad

Well I enjoyed this very much. I was originally just planning on mixing in the corn and beans but then I saw a cucumber in the fridge and thought it might be a good addition. Turns out that it totally made the salad for me. This was so simple to throw together and consisted of ingredients I always have on hand. Plus, it’s good for you so it can’t get much better than that!

Quinoa Salad with Black Beans and Corn

1 cup quinoa, uncooked
2 cups water
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can corn, drained
1/2 English cucumber, peeled and sliced thinly into half moons
6 Tbsp. Italian dressing (I like light balsamic vinaigrette)
1/4-1/2 cup crumbled feta

1. Rinse quinoa thoroughly in a fine mesh strainer. Meanwhile, bring the water to a boil. Add quinoa, reduce to medium and boil, covered, for 12 minutes or until water is evaporated. Remove from heat, fluff and let sit with lid for 15 minutes.

2. Place cooked quinoa in a bowl and allow to cool.

3. Once cool, mix in black beans, corn, cucumber, Italian dressing and feta. Refrigerate.

Mexican Chicken Salad with Chili Lime Vinaigrette

4 May

Mexican Chicken Salad with Chili Lime Vinaigrette
In honor of Cinco de Mayo I wanted to bring you all one of my new favorite salad recipes, Mexican Chicken Salad with Chili Lime Vinaigrette. It was pretty much like an explosion in your mouth of Mexican flavor!

The vinaigrette was tangy, zippy and spicy which worked wonderfully with the cool greens, warm chicken, black bean pico and ranch dressing. I think this vinaigrette could be used as a quick and easy marinade for chicken this summer too.

Everything combines to create a light and refreshing salad that is surprisingly filling! Give it a try tomorrow for a yummy Mexican meal!

Mexican Chicken Salad with Chili Lime Vinaigrette
recipe from 4 Little Fergusons

FOR THE CHILI-LIME DRESSING:
2 Tablespoons Fresh Lime Juice (about 2 Small Limes)
1 teaspoon Grated Lime Zest
1 teaspoon Chopped Garlic
½ teaspoons Chili Powder
½ teaspoons Salt
¼ teaspoons Ground Pepper
¼ teaspoons Cumin
⅓ cups Olive Oil

FOR THE PICO DE GALLO:
1 whole Red Pepper, Diced
1 whole Yellow Pepper, Diced
½ whole Red Onion, Diced
⅓ cups Fresh Cilantro, Snipped
1 can Corn, Drained (15 Ounce Can)
1 can Black Beans, Drained And Rinsed (15 Ounce Can)
1 whole Large Tomato, Diced

FOR THE SALAD:
8 cups Mixed Greens Of Your Choice
4 whole Grilled Seasoned Chicken Breasts, Cubed
1 whole Hass Avocado, Mashed
1 Tablespoon Lime Juice
Mexican Cheese To Taste
Your Favorite Ranch Dressing
Crunchy Tortilla Strips

1. Combine all of the dressing ingredients and mix well.

2. Combine all of the pico de gallo ingredients and mix well.

3. To assemble salad: place mixed greens on each plate, add a generous helping of pico, some grilled chicken cubes and cheese. Add a dollop of mashed avocado (mix the avocado with the lime juice and some salt, to taste) to the top of each salad.

4. Drizzle with mostly ranch dressing and a small amount of the lime dressing. Top with tortilla strips.

Recipe linked to Mangia Monday, Totally Tasty Tuesday, Tasty Tuesday, Tempt My Tummy Tuesday and Cast Party Wednesday.

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