#blackbeanscorn

[perplexinglyafterhours]

Warm up with this flavorful Green Enchilada Soup from Creme de la Crumb. Packed with shredded chicken, black beans, and corn, and seasoned with cumin and chili powder, it's a comforting and satisfying dish. The melted Monterey Jack cheese adds a creamy touch, while the garnishes of sour cream, cilantro, and tortilla strips bring the perfect finishing touch.

Ingredients: 1 lb boneless, skinless chicken breasts, cooked and shredded. 1 tablespoon olive oil. 1 onion, finely chopped. 3 cloves garlic, minced. 2 cans 14 oz each green enchilada sauce. 4 cups chicken broth. 1 can 15 oz black beans, drained and rinsed. 1 cup frozen corn. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. 1 cup shredded Monterey Jack cheese. 1/2 cup sour cream. Fresh cilantro, chopped, for garnish. Tortilla strips, for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and saut until translucent. Stir in minced garlic and cook for an additional 1-2 minutes. Add shredded chicken to the pot and season with cumin, chili powder, salt, and pepper. Pour in green enchilada sauce and chicken broth. Bring to a simmer. Add black beans and frozen corn, let the soup simmer for 15-20 minutes. Before serving, stir in shredded Monterey Jack cheese until melted. Top each serving with a dollop of sour cream, chopped cilantro, and tortilla strips. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

ath kouloumvakos

[oxfamontour]

A refreshing and zesty salad bursting with flavors of lime and chili, perfect for a quick and nutritious meal. This gluten-free and vegan-friendly dish is rich in protein and fiber from the black beans and corn, making it a satisfying option for plant-based eaters.

Ingredients: 2 cans black beans, drained and rinsed. 1 can corn kernels, drained. 1 red bell pepper, diced. 1/2 red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 2 tablespoons olive oil. 2 tablespoons lime juice. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste.

Instructions: In a large mixing bowl, combine the black beans, corn, diced bell pepper, chopped red onion, and cilantro. In a separate small bowl, whisk together the olive oil, lime juice, chili powder, cumin, salt, and pepper. Pour the dressing over the bean mixture and toss until everything is evenly coated. Adjust seasoning to taste, adding more salt, pepper, or lime juice if desired. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld. Serve chilled or at room temperature, garnished with additional cilantro if desired.