Black Bean Poppers Recipes

Steps:

• In a large skillet, heat oil over medium-high heat. Add peppers, onion and garlic; cook and stir 6-8 minutes or until tender. Add beans, rice, cumin and oregano; heat through., Stir in 1 cup cheese; sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 minutes or until cheese is melted. Sprinkle with cilantro.

Steps:

• Heat broiler to high. Place jalapenos, cut side down, on a foil-lined baking sheet and broil until totally blackened, about 10-15 minutes. Cover with the foil immediately upon removing from the oven and let sit for 5 minutes.
• Remove the skin from the jalapenos and finely chop the flesh. Set aside.
• Meanwhile, place 2 1/2 cups beans in a large bowl and mash until smooth. In a separate bowl, whisk together the eggs, 1 tbsp oil, cumin, salt and cayenne. Stir together the egg mixture, remaining beans, panko, bell pepper, cilantro and shallot. Mix into the mashed beans.
• In a small bowl, whisk together the jalapenos and cream cheese.
• Form the burger mix into 6 patties. Divide the cream cheese mixture among the patties and stuff inside them so that the black bean mixture completely surrounds them.
• Heat 2 tbsp olive oil in a 12-inch nonstick skillet over medium heat until shimmering. Place 3 patties in the skillet. Cook until browned on both sides, about 4-5 minutes per side. Repeat with remaining oil and patties.
• Serve warm topped with cheddar cheese on a toasted bun.

Steps:

• Heat a wok over a high heat until hot, then add the oil. Once the oil is hot, add the shallots, black beans, garlic and ginger, and stir fry for 1 minute. Then tip in the peppers and stir fry for 1 minute.
• Add the wine or sherry, chilli bean sauce, soy sauce, sugar and stock or water, and continue to cook over a high heat for 5 minutes, or until the peppers are soft and most of the liquid has evaporated.
• Stir in the sesame oil, give the mixture several turns to mix well, turn out on a serving plate and leave to cool. Can be made up to 2 hours ahead. Serve at room temperature.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Pour water into a 9x13-inch baking dish.
• Stir cream cheese in a bowl until smooth. Fold brown rice, spinach, diced tomatoes with green chiles, black beans, minced onion, cumin, and oregano into the cream cheese until evenly mixed.
• Halve bell peppers lengthwise. Remove and discard stem, seeds, and membranes.
• Fill each pepper half with about 3/4 cup of rice mixture; arrange into baking dish. Sprinkle cheese evenly over stuffed pepper halves.
• Bake in preheated oven until peppers are tender, 35 to 45 minutes.