Archive for the ‘Black Beans’ Category

Makes 4-6 servings

  • 1 chicken breast fillet or vegetarian chicken pieces
  • 1 tablespoon vegetable oil
  • 2 tablespoons minced red bell peppers
  • 2 tablespoons minced green onions
  • 1/3 cup frozen corn
  • 1/4 cup canned black beans, rinsed and drained
  • 2 tablespoons frozen spinach, thawed and drained
  • 2 tablespoons diced jalapeno peppers
  • 1/2 tablespoon minced fresh parsley
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 dash cayenne pepper
  • 3/4 cup shredded Monterrey jack cheese
  • 5 (7 inch) flour tortillas
  1. Preheat barbecue grill or frying pan to high heat.
  2. Rub chicken breast with some vegetable oil then grill it on barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of chicken while it cooks. Set chicken aside until it cools down enough to handle.
  3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. Add red pepper and onion to pan and sauté for a couple minutes until tender.
  4. Dice cooked chicken into small cubes and add it to pan. Add corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to pan. Cook for another 4 minutes; stir well so that spinach separates and is incorporated into mixture. Remove pan from heat and add cheese; stir until cheese is melted.
  5. Wrap tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.
  6. Spoon approximately one-fifth of mixture into center of a tortilla. Fold in ends and then roll tortilla over mixture. Roll tortilla very tight, then pierce with a toothpick to hold together. Repeat with remaining ingredients until you have five egg-rolls.
  7. Arrange eggrolls on a plate, cover plate with plastic wrap and freeze for at least 4 hours or overnight.
  8. Preheat 4-6 cups of oil to 375°F.
  9. Deep fry egg-rolls in hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes. Slice each egg-roll diagonally lengthwise.

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Makes 16 servings

Base Ingredients

  • 1 pkg (8 oz) cream cheese, softened
  • 1/2 cup salsa
  • 1 cup Mexican style shredded cheese

Topping Choices (pick one or a combination)

  • 1/4 cup chopped cilantro
  • 1/4 cup sliced green onions
  • 1/2 cup sliced pitted ripe olives
  • 1/2 cup coarsely chopped avocados
  • 1/2 cup drained canned black beans, rinsed
  1. Spread cream cheese onto bottom of a 9 inch serving dish or pie plate.
  2. Top with salsa, shredded cheese and topping(s).
  3. Serve with crackers.

Make Ahead: Prepare first 2 steps as directed; cover and refrigerate for up to 6 hours.  Top with toppings just before serving.

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