Category: Recipes

Brownies de frijoles negros

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Brownies de frijoles negros (Black Bean Brownies)

fuente: cookingmatters.org

Course: Dessert
Cuisine: American
Keyword: Español
Ingredients
  • 1 lata de 15 onzas de frijoles negros
  • 3 huevos grandes
  • 3 cucharadas de aceite de canola
  • 1 cucharadita de extracto de vainilla
  • 1/2 taza de azucar morena compacta
  • 1/3 taza de cacao en polvo
Instructions

  1. 1. En un colador, escurrir y enjuagar los frijoles.

  2. 2. En un tazón grande, bata los huevos, el aceite y la vainilla con un tenedor. Agregue los frijoles y tritúrelos con un tenedor hasta que los frijoles sean apenas visibles (esto puede tomar 5 o más minutos de macerado). Revuelva el azúcar y el cacao y mezcle con una espátula de goma hasta que se mezcle.

  3. 3. Precaliente el horno a 350 ° F. Vierta la masa en el molde para hornear.

  4. 4. Hornea hasta que al insertar un cuchillo en el centro de los brownies salga limpio, de 25 a 30 minutos. Deje enfriar completamente antes de cortar en 16 cuadrados.

Recipe Video

Baked Apple Crisp

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Baked Apple Chips

Image Source/ Recipe Source: www.foodhero.com

Ingredients
  • 2 Apple
  • 1 Cinnamon
Instructions

  1. •  Rinse apples and cut crosswise into thin slices. Cut out the core if desired.Remove from oven and cool. Store in an air-tight container for up to a year

    •  Arrange slices in a single layer on baking sheets. Sprinkle lightly with cinnamon if desired.

    •  Bake at 200 degrees F for about 1 hour. Turn slices over. Continue baking until dry with no moisture in the center, 1 hour or more depending on thickness.

Spinach with Garbanzo Beans

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Spinach with Garbanzo Beans

Image Source:www.goya.com

Ingredients
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1 cup chopped onion
  • 1 10 oz bag frozen spinach, thawed and drained
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • 1 15 oz can garbanzo beans, drained and rinsed
Instructions

  1. Add oil, garlic and onion to a large skillet. Cook over medium heat about 5 minutes or until onion becomes clear. If you use garlic powder, add it in step 2.

  2. Add spinach, garbanzo beans, cumin and salt. Cook until heated through, mashing the beans slightly with a spoon. Serve warm.

  3. Refrigerate leftovers within 2 hours.

Recipe Notes
  • Serve as a side dish or as a spread with French bread or pita chips.
  • Add more garlic, if desired. 
  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.

Spinach and Black Bean Enchiladas

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Spinach and Black Bean Enchiladas

Recipe Source: foodhero.org

Course: Main Course
Cuisine: Mexican
Ingredients
  • 1 10 oz bag frozen spinach, thawed
  • 1 15 oz can black beans, drained and rinsed
  • 1 1/2 cups corn (thawed from frozen or canned and drained)
  • 3 green onions thinly sliced
  • 1/3 cup chopped cilantro
  • 2 cups shredded  mozzarella cheese
  • 3 cups  enchilada sauce  (see notes)
  • 8 whole wheat flour tortillas 
Instructions

  1. Preheat oven to 375 degrees. 

  2. Drain all excess moisture from thawed spinach.

  3. In a large bowl, combine spinach, beans, corn, green onions, cilantro and 1 ½ cups of cheese.

  4. Lightly spray a 9x13 inch baking dish, and add a small amount enchilada sauce to coat the bottom.

  5. Fill tortillas with spinach mixture.  Roll up tightly and place seam side down in the baking dish.

  6. Pour remaining sauce over the enchiladas and sprinkle remaining ½ cup of cheese on top.

  7. Bake for 20 minutes, or until enchiladas are heated through and cheese is bubbly.  Serve warm.

  8. Refrigerate leftovers within 2 hours

Recipe Notes

Make your own enchilada sauce!

¼ cup tomato paste
¼ cup flour
2 teaspoons cumin
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon chili powder
1/8 teaspoon pepper
3 cups low sodium vegetable broth

  1. Combine tomato paste, flour, cumin, garlic powder, onion powder, chili powder and pepper in a saucepan and cook for 1 to 2 minutes, stirring constantly.
  2. Add vegetable broth and bring to a boil. Reduce heat to low and simmer for 6 to 8 minutes, or until slightly thickened.
  3. Refrigerate leftovers within 2 hours.

 

Southwestern Black-eyed Pea and Corn Salad

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Southwestern Black-eyed Pea and Corn Salad

Image Source/Recipe Source: www.cookingmatters.org

Course: Salad
Ingredients
  • 1 medium bell pepper
  • 1 small red onion
  • 2 15 oz can cans black-eyed peas
  • 1 15 oz can can corn kernels, no salt added
  • 3 tbsp canola oil
  • 2 tbsp vinegar
  • 1 tsp cumin
  • 1/4 tsp Salt
  • 1/2 tsp Ground Black Pepper
Instructions

  1. . Rinse and dice bell pepper, removing core and seeds. Peel, rinse, and dice onion.

  2. If using, rinse and chop cilantro leaves.

  3. . In a colander, drain and rinse black-eyed peas and corn.

  4. In a large bowl, add pepper, onion, peas, corn, cilantro if using, and remaining ingredients. Mix well.

Recipe Notes

Optional Ingredients:

  • ¼ cup fresh cilantro leaves