Crispy Black Bean Tacos
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Who needs a quick dinner tonight? Me, always. And maybe you too. Well, look no further than these Crispy Black Bean Tacos. They’re quick — as in thirty minutes or less — and economical — as in, you just need some tortillas, beans, salsa, cheese, and seasonings — and they couldn’t be tastier. We’ve got stovetop and oven directions for you here, so you can cook them up however it works best for you. They’re crispy, they’re delicious, and they’re super family-friendly. (Or at least, my whole family loves them. I think yours will too.)
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Healthy Breakfast Burrito with Black Bean Salsa
Looking to add some flavor and good nutrition to your breakfast burrito? Try making this simple black bean salsa at home! It's easy to whip up a batch that can be used for any meal of the day, all week long. This versatile salsa goes great with any protein source, such as chicken, pork, or beef.
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INGREDIENTS
For assembly:
Tortilla
Avocado
Crumbled feta or Cotija cheese
Cilantro (optional)
For the eggs:
2 eggs
Salt and pepper
Unsalted butter or vegetable oil
For the black bean salsa (2-3 servings):
½ cup tomato, chopped
⅓ cup canned black beans, drained
⅓ cup frozen sweet corn, defrosted
⅓ cup bell pepper, chopped
¼ cup red onion, chopped
2 Tbsp pickled jalapenos, chopped
1 Tbsp lime juice (juice of ½ lime)
2 tsp extra virgin olive oil
¼ tsp salt
Pepper to taste
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Vegetable enchilada casserole (Vegetarian Mexican tortilla casserole)
Vegetable enchilada casserole is a delicious vegetarian Mexican-style casserole with layers of vegetables, beans, cheese, enchilada sauce, and tortillas. If you are looking for some easy, comforting meatless dinner recipes to enjoy with friends and family, this veggie casserole recipe is perfect for you.
The full recipe is available at
Ingredients list
6-8 tortillas
1 cup cooked black beans
1 medium-sized red onion, finely chopped
1 cup chopped bell pepper
1.25 cups chopped zucchini
1.25 cups chopped eggplants
1 cup chopped button mushrooms
1 cup cherry tomatoes, halved
1 cup frozen corn kernels, fresh or canned be used too
1 teaspoon minced garlic
¼ cup roughly chopped cilantro
2 cups any melting cheese of choice
2 cups enchilada sauce
1 tablespoon olive oil
1 teaspoon chili flakes, adjust to taste
Salt to taste
Ground black pepper to taste