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PointsPlus Chipotle Black Beans with Orange and Lime

PointsPlus Chipotle Black Beans with Orange and Lime


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Chipotle Black Beans with Orange and Lime

Beans are such a versatile side — they can go with a variety of main dishes, including grilled chicken or fish, a big hearty steak, or a simple rice dish. Protein-packed and full of fiber, beans will leave everyone satisfied without piling on the calories.

Ingredients

  • 1 teaspoon extra-virgin olive oil
  • 1/2 cup minced onion
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1 teaspoon canned chipotle peppers in adobo sauce, minced
  • 1 teaspoon cumin
  • Two 15-ounce cans black beans, drained and rinsed
  • 1/2 cup orange juice
  • 1/4 cup water
  • 2 tablespoons minced cilantro
  • 1 teaspoon lime juice
  • Black pepper, to taste

Servings4

Calories Per Serving230

Folate equivalent (total)144µg36%

Riboflavin (B2)0.3mg16.3%


Zesty Chipotle Black Bean Cakes

1. Preheat oven to 350 F. Line a baking sheet with foil and spray the foil with cooking spray.

2. In a large bowl, add 1 cup of panko breadcrumbs. Set aside.

3. In your blender or food processor, add cilantro, garlic, green onions and red pepper. Blend until finely chopped. Add black beans, chipotle sauce and juice from 1/2 of the lime. Blend until beans are coarsely chopped. There still will be some chunks and that’s OK. You don’t want a complete paste.

4. Add bean mixture to the bowl of panko. Add egg and mix with your hands. Add additional panko if needed. You don’t want too much liquid. Scoop up about 1/4 cup of bean mixture and form it into a patty. Place on baking sheet. Repeat with the remaining bean mixture. Spray the top of cakes with cooking spray. Cook for 10 minutes, flip the cakes and cook for another 10 minutes.

5. Top cakes with guacamole and tomatoes. Cut the rest of the lime into wedges. Use as garnish or drizzle over cakes. Serve warm.


What You’ll Need To Make This Black Bean and Corn Salad

In addition to the basics, the recipe calls for canned chipotle peppers in adobo sauce. These are small peppers (usually red jalapeños) that have been dried and smoked that come in a spicy, smoky tomato sauce. I love their flavor and am always looking for ways to incorporate them into recipes (see these fish tacos and these quesadillas).

You can find them in the Latin section of most supermarkets. Once you open a can, you can transfer any remaining peppers to a plastic container and store in the refrigerator for at least a month. You can also freeze them.


Chipotle Black Bean Dip

The floral and spicy coriander notes in Blue Moon Belgian White complement the chipotle peppers, cumin and garlic in the dip. Plus, the orange citrusy notes help break up the earthiness of the rich black beans for a perfect first dish.

Take your apps over the top by pairing this simple black bean dip with a sweet, creamy and lightly malty Belgian Witbier, like Blue Moon Belgian White, to quench the mild heat of the dip. Your guests also will love how the bright, citrusy notes of Valencia orange peel break up the earthiness of the black beans and help lighten their heavier texture.

INGREDIENTS

1 cup white onion, chopped

2 15-ounce cans black beans, drained

FOR SERVING:

PREPARATION

Heat oil in a skillet over medium heat. Then, add the chopped onion and garlic, and sauté until tender—about 5 minutes.

In a food processor or blender, purée the sautéed onion and garlic, beans, chipotle pepper, lime juice, cumin and salt until smooth. Transfer to a serving dish and garnish with cheese, tomato and cilantro—if desired. Serve warm or at room temperature with tortilla chips.

Ingredients

INGREDIENTS

1 cup white onion, chopped

2 15-ounce cans black beans, drained

FOR SERVING:

Preparation

PREPARATION

Heat oil in a skillet over medium heat. Then, add the chopped onion and garlic, and sauté until tender—about 5 minutes.

In a food processor or blender, purée the sautéed onion and garlic, beans, chipotle pepper, lime juice, cumin and salt until smooth. Transfer to a serving dish and garnish with cheese, tomato and cilantro—if desired. Serve warm or at room temperature with tortilla chips.


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This was amazing! Family loved it. Would probably use a milder version of the salsa (I accidentally picked "hot"), but the flavors were so good against each other.

This is a great recipe for the beans. I used it as as part of my chicken burritos. The beans came out great. I made this recipe twice - first time with the 1 tbsp of chili powder and the next time with half chili powder and half cumin. I think I liked the mix of spices better. I also upped the amount of corn and it was really good. Would definitely make again and it would be make a great vegetarian dinner!

I thought this came out to be a great dinner. Unlike other reviewers I had no problems with the filling falling out. I put Spinach in the filling and I feel it was a nice touch. After the first time making it I thought the inside needed more substance so I added rice and spread the filling over four tortillas. I used spreadable queso and put it on the inside of the tortilla as well. I recommend making the avocado salsa because, as my brother said, it makes it.

If you use quality ingredients, this quick, simple & fast recipe has fantastic flavor. My modifications: sautee the onions longer for improved flavor drain but do not rinse the black beans, deglaze the pan with wine when it seems appropriate, cut up and add left over veggies if they will cook in the designated amount of time and end with a squeeze of lime juice when possible. I have never made the avocado - salsa topping, but it sounds great. This is a staple for us.

I make this recipe all the time for Meatless Mondays. I usually add cooked rice and cream cheese, as per another black bean burrito recipe I found. I reduce the chili powder to about 1/2 a teaspoon, and I add cumin and a bit of lime juice. Like others, I never add feta. With these modifications, it's 4 forks. :)

i love this recipe! so quick and easy but delish. i think frozen corn is the most like fresh corn and i use fresh raw corn put in at the very end when available. I've tried a couple variations too -- williams sonoma sells potlatch seasoning that has chili power and other spices in it, it's so good in this dish, i use 2 tablespoons of it in place of the 1 tablespoon chili power. i also add a squeeze of fresh lime juice to the avocado salsa and a little bit of the green part of green onions sliced thin. fresh goat cheese also works well in place of feta. but the recipe is also great just as written, and again, so very easy and fast. i enjoy the leftovers without the tortilla and a fried egg on top. best vegetarian taco/burrito recipe i have going.

Prepared this for lunch today. It was a big hit. I used a whole can of corn instead of frozen corn, 1/2 tsp chilli powder and I added lettuce to the mix. The whole thing was used for 6 12-inch tortillas, no spills no fuss. Did not add feta cheese, used queso instead.

I make this all the time but have yet to use feta. It doesn't sound good to me - and I'm a Greek! I usually just use some sort of shredded cheese because my supermarket is lame and doesn't have queso blanco or whatever it's called.

Excellent! Tasty & easy to make!

This is good, but a previous reviewer is right: the beans fall out of the tortilla, and it is a big mess. I think I would use a smaller tortilla next time, both to try to solve the mess problem and because the filling fills two 10" tortillas very nicely with not much left over to fill the other two.

The tastes are good all together although I had to add salt and pepper. the beans fall easily out of the burrito. Next time I will add vegetarian refried beens to the black beans to see if they will stay together in the mix. I used shredded cheddar instead of feta cheese.

This is such a quick, easy, delicious, healthy meal. We love the contrasting flavors. smooth avocado, salty queso fresco, spicy salsa. I usually add a red bell pepper to stretch it out a bit more. And to make it even easier, I don't mix the topping, I just let everyone add what they like. This recipe has definitely entered our regular rotation, and we make it at least once every two weeks. Fantastic!

This is a great simple recipe featuring (mostly) readily available ingredients. I didn't have chipotle salsa on hand so added some chipotle tabasco to mild salsa. I made these as quesadillas (sandwiched filling between tortillas and grilled) - very good (cut into wedges which were easy to eat). Added a bit of grated cheddar just to be sure they stayed together (thought feta alone might not do the trick). Liked the guacamole. Served with an orange coleslaw also from this site. An excellent weeknight meal, but also good enough to serve to guests.

Yum! Easy! Healthy! Family loves this! I make this often.

This is a great, quick, veggie weeknight meal. I often make a double batch. It's on a usual rotation at my house.

The avocado/cilantro mixture was very good, but the filling is just okay. This recipe is very easy to make and quick for a weeknight meal.

My 6 year old son calls this one of his favorite dinners. It's really good and you don't miss the meat. I make my own chili powder from ancho and chipotle powder, cumin and mexican oregano, and add the juice of half a lime. Definitely warm up tortillas on top of a burner. Yum!

My wife ate it straight up, but I had it with soy Monterey Jack. Srumptious!!

I added chopped chipotle and crushed red pepper to the cooked mixture because I really wanted a kick. My boyfriend liked it so much he ate 3 of the 4 servings. I recommend you try it!

This made for a quick, easy, deliciously healthy meal. The chipotle flavor wasn't quite smokey enough, so I will try a different salsa next time.

Delicious and easy. Making it tonight for the second time in a month.

I made this as a side dish for fajitas and it was wonderful. Very easy too.

Fantastic! There are so few vegetarian recipes I truly enjoy and this one is probably the top.

Great and easy. You don't notice that it is veggie. I'm almost sure to have the fixings on hand for surprise company.


Simply combine all of the ingredients in a blender or mini food processor.

And process until smooth. Enjoy!


Thingsmake Black Bean and Chipotle Tostadas

Chipotle Sauce

1-2 Dried chipotle (smaller hot) chillies
3 Dried ancho (milder & bigger) chillies
2 Cloves of garlic
2 dessert spoons of brown sugar
Juice of half a lime
2 Teaspoons fish sauce
Salt and pepper

Rehydrate the dried chills by snipping off the stalks (shake out the seeds you don’t need them) then putting them in a small bowl and covering with boiling water. Leave to soak for a couple of hours.
Put the softened chillies and all the other ingredients into a food processor (or a pestle and mortar) and blend to a paste.
Adjust seasoning and lime if necessary: it should end up as a sweet, spicy, tangy ketchup.
Use it for all sorts of other things that need a kick of smoky chilli flavour.
I get the chillies from MexGrocer online.
I sometimes strain this through a sieve to make it lovely and smooth.

Prepping the Black Beans

200g Dried black beans
2 Cloves of garlic
2 Bay leaves
1 Small onion
1-2 Teaspoons salt

If you are able soak the beans in plenty of cold water overnight, or for the day.
Rinse the beans and then cover and bring to the boil.
Pour away this water away then add fresh water.
Add the garlic, bay leaves onion (cut into quarters) then simmer until soft.
This may take a 2-3 hours if you have not soaked them or about an hour if you have.
When you test them and they are nearly soft – add a tsp salt for the last few minutes.
Adding it earlier will stop them softening.
Remove the onion, if you can find it, and bay leaves (the garlic has probably dissolved)
Save a little of the draining water and add more salt if they need it.

Black Bean and Chipotle Topping

Black Beans as prepared above (or from a tin)
1 Crushed garlic clove
2 Spring onions chopped
The juice of half a lime
2 Tablespoons of olive oil
1 Large pinch of cumin
Salt & pepper

In a food processor blitz half of the beans (as made above)
Add the crushed garlic clove, spring onions, lime juice, olive oil, cumin and some salt and pepper.
Pour in a little of the reserved bean water to loosen the mix – pulse until smooth.
Add a little oil to a frying pan and gently fry the bean paste until hot then add the whole beans and cook for 5 minutes more.
Stir in some of the Chipotle Sauce to season…until it tastes right to you.

Take a packet of flour tortillas and cut 4 circles out of each one using a cookie cutter.
Fry batches of 4 circles in hot sunflower oil (about 5 cm deep in a small pan) until lightly browned.
Drain on kitchen paper.

Other Toppings

Chopped avocado, tossed in lime juice
Shredded Iceberg lettuce
Crumbled feta cheese (disguising itself as queso fresco)
Fresh tomato salsa

We like to make our own as we go, then you can mix and match the toppings, but my preference is to spread a spoonful of beans on each tostada, add cubes of avocado and shredded lettuce then a little chipotle sauce & top with crumbled feta.


Soak dry black beans 8 hours or overnight.

Drain and cover with excess water, bring to a slow boil, and reduce to keep simmering for about 1 1/2 hours. Add hot water to keep from drying, but not soupy.

When beans are nearly tender, but still not broken up, start the following: Break up the bacon and fry slowly, until crisp. Remove the cooked bacon with a slotted spoon, keeping the rendered fat hot. Break up the bacon into small pieces, maybe 1/2 inch square or less.

Stir into beans and let simmer. Cut off stems of chipotle peppers, and slice crosswise into 1/4 inch or so slices. Stir into beans. Stir chopped garlic into hot bacon fat, about 30 seconds, just until lightly browned. Remove and stir into beans.

Fry onions in the bacon fat, until transparent and soft. Remove onions with a slotted spoon, and stir into beans. Add salt and brown sugar to taste.

Continue to simmer for 1 1/2 to 2 hours, or until beans are tender, and flavors well-blended.

To thicken the liquid, remove about 1 cup of cooked beans and broth, whip in a blender or food processor, and stir back into the pot.


Begin by cooking the corn in boiling salted water.

A few minutes is all it takes — you want it super crisp. Refresh the corn under cold water to stop the cooking process.

Place the corn on a clean dish towel set over a cutting board, then use a serrated knife to cut the kernels of the cobs. (The dish towel both dries the corn and prevents it from bouncing all over the place.)

Next, rinse and drain the black beans. Combine the corn and black beans with the remaining ingredients, except for the avocado.

Toss and chill until ready to serve.

Before serving, dice the avocado and add to the salad. It’s important to add the avocado at the last minute to keep it from turning brown.

Toss well, then taste and adjust seasoning, if necessary. You may find that it needs a bit more salt or a squirt of lime juice, as the flavors tend to mellow in the fridge.

That’s all there is to it. Enjoy!


Vegan Black-Eyed Peas with Tomatoes and Greens

Courtesy of Eating Bird Food

Another part of the good luck theory surrounding black-eyed peas is that they should be consumed with greens (such as kale or collard greens) because they're the color of money. That's as good a reason as any to eat your greens, which are featured in this stovetop recipe.

Get the recipe from Eating Bird Food.


Watch the video: Can I Make A Chipotle Burrito Bowl Faster Than Delivery? Tasty (May 2022).