Black Bean And Corn Wontons With 3 Cheese Sweet Pepper Sauce Recipes

Steps:

• Brown turkey, and refrigerate until ready to use. Add a generous coating of Mrs. Dash Italian Seasoning Blend to turkey while it is browning. Substitute lean ground beef instead of ground turkey if desired.
• Puree 1/2 your roma tomatoes in your food processor to make your own low sodium sauce. Chop the other half of the tomatoes into wedged slices.
• Place all all ingredients except turkey in 5 quart slow cooker and stir. Cook on LOW 7-8 hours. Add browned turkey anytime after 6 hours. Stir gently while adding turkey.
• About 30 minutes before serving, stir in additional seasoning to your taste preferences, then sprinkle about 1/2 cup fresh chopped spring onions across the top without stirring them inches.
• Serve over pasta with oven-roasted zucchini chunks on the side. The sauce also goes great on the zucchini. Sprinkle with grated cheese if desired.
• Nutritional analysis is based on 1 cup of sauce per serving. Store extra sauce in your freezer for those days you don't feel like cooking.

Steps:

• Combine corn, bell pepper, jalapeno, onion, lime juice, chili powder, salt, and pepper in a bowl. Stir until evenly combined.
• Heat a large skillet over medium-high heat. Add corn mixture and cook until onion has softened, about 6 minutes. Stir in black beans and cook for 2 minutes more. Remove from heat and sprinkle cilantro over the top.

Steps:

• Heat the olive oil in a medium saucepan over medium-low heat. Add the garlic and onions, and cook, stirring occasionally, until translucent and very soft, about 10 minutes.
• Drain the black beans, and reserve 1/4 cup of the liquid. Add the beans, the reserved bean liquid, and the remaining ingredients, except the parsley, to saucepan; cover, raise heat to medium, and cook, stirring occasionally, 10 to 12 minutes. Remove from heat, transfer to a serving dish, and garnish with the parsley leaves. Serve immediately.

Steps:

• Heat oven to 350°. Gently fit 1 wonton wrapper into each of 36 small muffin cups, 1 3/4x1 inch. Bake 8 to 10 minutes or until light golden brown. Remove from pan; cool on wire racks.
• Mix remaining ingredients except sour cream in medium bowl. Just before serving, spoon bean mixture into wonton cups. Top each with 1/2 teaspoon sour cream.

Steps:

• Heat oven to 350°F. Gently fit 1 wonton skin into each of 36 small muffin cups, 1 3/4x1 inch, pressing against bottom and side. Bake 8 to 10 minutes or until light golden brown. Remove from pan; cool on wire rack.
• Mix remaining ingredients except sour cream and cilantro sprigs. Just before serving, spoon bean mixture into wonton cups. Top each with 1/2 teaspoon sour cream. Garnish each with cilantro sprig.

Steps:

• Heat oven to 350°F.
• Gently fit one wonton skin into each of 36 small muffin cups, pressing against bottom and side. Be careful not to tear skins.
• Bake 8 to 10 minutes or until light golden brown.
• Remove from pan and cool on a wire rack.
• Meanwhile, in a medium bowl, mix remaining ingredients except for sour cream and cilantro sprigs.
• Just before serving, spoon bean mixture into wonton cups.
• Top each with 1/2 teaspoon sour cream and garnish with sprigs.