Advertisements

The Mighty Black Bean: Black Bean Tostadas or Burritos

This protein-packed pantry item really comes in handy. If I am out of a protein options and want to stretch the budget, I keep these stocked, as well as, some tortillas just in case.

Yesterday, thirty minutes before dinnertime, I made this quick “Mexican Pizza” for the kids & they enjoyed it. The beauty of a tostada is that you can add toppings that you have on hand, for example, pictured here: beans, red onions, roasted red pepper and manchego cheese. But first, you really need to try the original Black Bean Tostadas with Corn Relish recipe, courtesy of Everyday Food, my favorite food magazine

The other recipe is delicious black bean casserole. They are budget-friendly and easy to make. They’re great for leftovers.

Black-Bean Tostadas with Corn Relish

Source: Everyday Food

Ingredients

2 scallions
1 package (10 ounces) frozen corn kernels (I used canned)
3 tbsp olive oil
Coarse salt and ground pepper
1 jalapeno chile (I skipped this)
1 pint grape tomatoes
8 ounces Monterey Jack cheese, not sliced
4 flour tortillas (6-inch) (I used corn tortillas)
1 can (15 ounces) black beans
1 avocado
2 limes, sliced and reduced-fat sour cream, for serving (optional)

Directions

  1. Thinly slice scallions, and add to bowl along with corn. Add 1 tablespoon oil, and season with salt and pepper; toss to combine. Cover and refrigerate.
  2. Halve jalapeno (remove ribs and seeds for less heat, if desired), and mince. Halve tomatoes. Combine in an airtight container; cover and refrigerate.
  3. Coarsely grate cheese on a box grater; place into a resealable plastic bag, and refrigerate.
  4. Preheat oven to 475 degrees. Arrange tortillas on two baking sheets; brush both sides with remaining 2 tablespoons oil. Rinse and drain beans; sprinkle over tortillas. Top with tomatoes, jalapeno, and cheese. Bake until golden and crisp, about 10 minutes, rotating sheets halfway through.
  5. While tostadas are baking, pit and peel avocado; dice. Toss with corn mixture to combine.
  6. To serve, top tostadas with corn relish, and, if desired, sour cream. Serve with lime slices on the side.

Black Bean Burrito Bake

Source: http://www.food.com/recipe/black-bean-burrito-bake-193251
Doubled this recipe above to fit it into a 9×13″ pan

Ingredients

1 chipotle chile in adobo, chopped finely (I used less)
1/4 cup minced onion (I added this)
1 cup reduced-fat sour cream
2 (15 ounce) cans black beans, rinsed, drained
2 cups frozen whole kernel corn, thawed
8 (8″) flour tortillas
2 cups salsa
1 cup shredded monterey jack cheese

Directions

1. Preheat oven to 350°.
2. Combine onion, sour cream, and chile in a medium bowl; let stand 10 minutes.
3. Place half of beans in a food processor; process until finely chopped. Add chopped beans, remaining beans, and corn to sour cream mixture.
4. Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up tortillas; place, seam side down, in an 9×13″ baking dish coated with cooking spray. Spread salsa over tortillas; sprinkle with cheese. Cover and bake at 350° for 20 minutes or until thoroughly heated.

© Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material (text and images) without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.

Advertisements
Comments
One Response to “The Mighty Black Bean: Black Bean Tostadas or Burritos”
  1. Laura M says:

    Sounds yummy! O and I might have to try this for lunch this week.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

  • Enter your email address to follow this blog and receive notifications of new posts by email.

  • KrausnicKitchen Copyright Notice

    © Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.
  • KrausnicKitchen Categories

%d bloggers like this: