#blackbean

[vegan-nom-noms]

Vegan Quesadillas with Smoky Black Beans

[lordbyronskitchen]

(via 30 Minute Black Bean Corn and Rice Skillet)

[aquaspidersart]

A delicious and hearty vegetarian enchilada recipe featuring black beans and sweet potatoes, wrapped in tortillas and smothered with enchilada sauce and cheese.

Ingredients: 1 cup black beans, cooked. 2 cups sweet potatoes, diced. 1 cup corn kernels. 1 cup red bell pepper, chopped. 1 cup onion, diced. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 8 small tortillas. 2 cups enchilada sauce. 1 cup shredded cheese cheddar or Mexican blend. Fresh cilantro for garnish. Sour cream for serving.

Instructions: Preheat the oven to 375F 190C. In a large skillet, saut onions and garlic until softened. Add sweet potatoes, black beans, corn, red bell pepper, cumin, chili powder, smoked paprika, salt, and pepper. Cook until sweet potatoes are tender. In a separate pan, warm the tortillas. Fill each tortilla with the sweet potato and black bean mixture. Roll them up and place them seam side down in a baking dish. Pour enchilada sauce over the rolled tortillas, ensuring they are fully covered. Sprinkle shredded cheese on top. Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly. Garnish with fresh cilantro and serve with a dollop of sour cream. Enjoy your Black Bean Sweet Potato Enchiladas!

Prep Time: 20 minutes

Cook Time: 25 minutes

Vote Mateo

[forkfulofflavor]

Butternut Squash & Black Bean Enchilada Bake This hearty and flavorful dish combines the sweetness of butternut squash with the richness of black beans, all enveloped in warm corn tortillas and smothered in cheese. Perfect for a cozy dinner! Ingredients 1 tablespoon olive oil or avocado oil 3 cups 1/2-inch-diced, peeled butternut squash (from about a 2-lb. squash) salt and pepper, to season 1 medium yellow onion, diced 3 cloves garlic, minced 1/2 jalapeno, diced (and seeded if you want less spice) 1 teaspoon cumin 1 teaspoon chili powder 1 (15 ounce) can black beans, drained and rinsed 8 yellow corn tortillas, cut into thick strips 1 (15 ounce) can red enchilada sauce 1 cup shredded colby jack or mexican cheese (or whatever you prefer), divided cilantro and greek yogurt, for serving Instructions Add olive oil to a large oven-proof skillet and place over medium heat. Add the diced onion, minced garlic, and jalapeno, cooking for 3-5 minutes until the onions become translucent and the garlic is fragrant. Stir in the cubed butternut squash, cumin, and chili powder, seasoning with salt and pepper. Cook while stirring occasionally until the squash is slightly tender, around 10 minutes. Covering the pan with a lid can help speed up the cooking process by creating condensation. You want the squash to be fork-tender but not mushy. Next, incorporate the black beans, corn tortilla strips, and the enchilada sauce, mixing well to combine. Reduce the heat to medium-low and add in 1/2 cup of cheese, stirring again before letting it simmer for a few minutes. Preheat your oven broiler to high. Top the enchilada mixture with another 1/2 cup of cheese (or more if desired) and place the skillet under the broiler for 3-5 minutes, or until the cheese is melted and bubbly. Remove from the oven and serve immediately, garnished with cilantro. Pair with sour cream, guacamole, or hot sauce as desired! Enjoy.

[saturncoyote]

They are going out for brunch

[animenekos]

Yami Shibai 12 - Episode 3

[edwintse-diary]

December 19 2021 Dexter cat meets Buddha Bean

[funnywildlife]

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Happy #RhinoFriday shout out from conservation #wildographer, photosafari guide & co-founder of @blackbeanproductions @jamessuter - with @malilangwe_trust⁣⁣⁣ #ProtectWildlife #saveRhinos #WorthMoreAlive ⁣⁣⁣ #Wildography #jamessuter #experiencenature #saverhino #saveourearth #endangeredspecies #blackbean #spillthebeansetc https://www.instagram.com/p/CRYG_XygS28/?utm_medium=tumblr