How To make Black Bean Chilaquiles
12 Corn Tortillas
1 Onion chopped
10 fl Stock
3 Cloves garlic crushed
1/2 ts Cayenne pepper
1/2 ts Ground cumin seed
1/2 ts Chilli powder
2 lb Cooked black beans, or 3s
-cans (14 oz each) kidney -beans drained 15 fl Tomato sauce flavoured with
-pinch each of cayenne and -cumin 8 oz Mozarella cheese finely d
-shredded 6 tb Parmesan cheese
Chopped fresh coriander Lime wedges 1. Pre-heat oven to 300 degrees F, 150 degrees C, gas mark 2.
2. Bake the tortillas directly on the oven shelf for 15 to 20 minutes,
turning once until crisp right through. They will break with a clean snap. Break into coarse pieces and set aside. 3. Spread onion pieces out in a heavy frying pan. Cook over moderate
heat without stirring until the onions are sizzling and beginning to stick to the pan. Stir in the stock and let it bubble up, stirring up the browned deposits in the pan as it bubbles. Stir in the garlic and the spices. Turn the heat down and simmer, stirring frequently until the mixture is thick, not at all soupy, and the onions and spices are frying in their own juices. Don't rush this step. It is essential that the spices should not have a harsh raw taste. 4. Stir in the black beans and heat gently. Mash roughly while still in
the pan, with a potato masher. You want a rough lumpy mixture, not a smooth puree. Set aside. 5. In a gratin dish spread a layer of a third of the tortilla pieces.
Spread a layer of the black beans over the tortillas and spread a third of the tomato sauce over the black beans. Sprinkle with one third of the cheeses. Repeat this, ending with a layer of the beans, sauce and cheeses. 6. Bake for 30 minutes covered. Uncover, and bake for 5 to 10 minutes
more. Serve garnished with lime wedges.
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Wild Turkey Chorizo & Black Bean Stuffed Chilaquiles
Chilaquiles is probably my favorite breakfast of all time, followed closely by Chorizo and beans. This recipe combines two of my favorites in one amazing dish. This dish is packed full of homemade. This recipe will guide you through a couple steps from homemade corn tortillas to homemade salsas, and even chorizo, all of which can be used on their own. This dish can be Made with any wild game meat from turkey, duck and dove to deer, elk and hog. Below is a link with written recipe.
Black Bean and Kale Chilaquiles | Good Life Recipe
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My Ron's favorite BLACK BEAN AND CORN SALAD/ Side dish /Vegetarian/Easy ❤
(All Videos) RACHEL COOKS WITH LOVE
This is an amazing salad, perfect side dish, dip or full meal. There is no doubt that this salad is on top of my list when barbecuing, grilling burgers or when I need a potluck dish because it's always a hit, i use it as a garnish in our meat tacos or a a topping in our burgers. My Ron always asks for it. When entertaining friends i like to set out an assortment of chips and serve it as an appetizer dip, then I watch it disappear quickly. If you're a vegetarian, and looking for a perfect meal this is it, just leave out the cheese and your set, you can make the perfect lettuce tacos, always crunchy and delicious. It's always best when eaten the same day, or your avocado can turn brown, this BLACK BEAN AND CORN SALAD, is easy to make and it's loaded with nutrients.
INGREDIENTS
3 ears of corn
1 Tbsp salt (for boiling corn)
2 Cans black beans (drained and rinsed)
1/2 med purple onion (diced)
1/2 large orange bell pepper (diced)
1 pint cherry tomatoes (cut in half)
1 Large jalapeño (seeds removed and diced fine)
1 large garlic clove (finely minced)
zest of 1 lime
med/large bunch chopped cilantro
COTIJA cheese 1/3 10oz. package (crumbled)
1/2 -3/4 C. Zesty Italian dressing
1 large avocado (cubed)
salt to your liking
• you can leave out the cheese if vegetarian
• best if eaten the same day
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
The traditional Mexican ingredient that is missing from your Refried Beans.
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When I've had frijoles or beans in mexico city There's just a little something that I couldn't quite pin point, but thanks to the cooking class I took, my instructor Alberto let us in on the signature ingredient. Epazote. Today, we are going to make these black beans with epazote at home.
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MISC. DETAILS
Music: Provided by Musicbed
Filmed on: Sony a6400 w/ 18-105mm F4
Voice recorded on Lav Mic
Edited in: Premiere Pro #CDMX
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Black Bean Kale Chilaquiles