MY SISTER RIA'S FAVORITE FAJITAS, WITH BLACK BEANS AND RICE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Combine marinade ingredients in a shallow dish. Turn flank steak in marinade and let stand 15 minutes. The meat can be placed in marinade in the morning and allowed to marinate until suppertime if you enjoy very strong, spicy flavors. The short marinade will result in a milder tasting meat which is more palatable to many not-too-hot taste buds.
- Follow directions on packaged rice and get it simmering, it will take 18 to 20 minutes.
- Heat a grill pan to high heat and sear the flank steak 4 minutes on each side. Reduce heat and cook meat 6 to 8 minutes longer, turning occasionally.
- Heat a medium nonstick skillet over high heat. Blister tortillas 30 seconds on each side and stack them on a plate. Loosely wrap tortillas with foil and place them on the dinner table. Add oil to hot pan and sear sliced peppers and onions for fajitas. Season peppers and onions with salt and pepper. Char edges and stir-fry the peppers and onions until just tender, 2 or 3 minutes. Transfer to a platter and cover with loose foil to keep hot. Add another tablespoon oil, garlic, jalapeno and chopped onion; saute for 2 minutes. Add black beans and spices to the pan and heat through for another 1 to 2 minutes. Transfer beans to a serving dish. Top beans with cilantro and scallions.
- Remove meat from grill pan and let it rest 5 minutes for juices to distribute. Transfer peppers and onions to grill to get the sizzle effect going. Slice meat very thin on an angle against the grain. Pile meat on top of cooked peppers and onions and take the hot grill to the table, letting rest on trivets or a cool wire rack. Stack meat and veggies in warm tortillas and enjoy with a side of spicy black beans.
BLACK BEAN 'N' CORN QUESADILLAS
Black beans partner up with spinach and corn in these easy and satisfying quesadillas from Susan Franklin of Littleton, Colorado. -Susan Franklin, Littleton, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a small bowl, mash 1 cup of the beans with a fork., In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in corn, cumin, chili powder, mashed beans and the remaining beans; heat through. Stir in spinach just until wilted., Spread four tortillas with bean mixture; sprinkle with cheese. Top with remaining tortillas. Place on two ungreased baking sheets., Bake 8-10 minutes or until cheese is melted. Cut each into six wedges.
Nutrition Facts : Calories 358 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 900mg sodium, Carbohydrate 56g carbohydrate (4g sugars, Fiber 5g fiber), Protein 15g protein.
BLACK BEAN AND CORN QUESADILLAS
My vegetarian husband goes crazy over these every time! They are really cheesy, a little bit spicy, and a little bit sweet. Feel free to play around and add chicken or veggies, if you desire. Don't forget the salsa and sour cream!
Provided by EFasse
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
- Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.
Nutrition Facts : Calories 363 calories, Carbohydrate 45.6 g, Cholesterol 26.5 mg, Fat 14.5 g, Fiber 6.3 g, Protein 13.9 g, SaturatedFat 7 g, Sodium 732.5 mg, Sugar 3.2 g
EASY SLOW COOKER CHICKEN FAJITAS
So easy and delicious you won't believe it. All 4 of my kids love this dish, not an easy accomplishment! Spoon into tortillas with your choice of toppings, or you can spoon onto rice.
Provided by BusyMomTo4
Categories World Cuisine Recipes Latin American Mexican
Time 8h10m
Yield 4
Number Of Ingredients 5
Steps:
- Place chicken, corn, beans, salsa, and taco seasoning in a slow cooker.
- Cook on Low until chicken is tender and flavors have combined, about 8 hours.
- Shred chicken meat using 2 forks.
Nutrition Facts : Calories 416.5 calories, Carbohydrate 47.2 g, Cholesterol 96.9 mg, Fat 5.5 g, Fiber 10.3 g, Protein 45.5 g, SaturatedFat 1.4 g, Sodium 1793.3 mg, Sugar 6.5 g
CORN AND BLACK BEAN FAJITAS
Make and share this Corn and Black Bean Fajitas recipe from Food.com.
Provided by jennyblender
Categories Black Beans
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Thinly slice bell peppers and onion.
- In an extra-large pan over medium-high heat, saute mushrooms for about 5 minutes.
- Add bell peppers, onion, and taco seasoning to pan. Saute for about 10 minutes or until desired tenderness.
- Add corn and black beans. Stir to combine, and heat for about 5 minutes.
- Serve on tortillas with toppings of choice: tomatoes, salsa, pico de gallo, lime juice, cilantro, etc.
Nutrition Facts : Calories 290.9, Fat 2.2, SaturatedFat 0.4, Sodium 169.4, Carbohydrate 56.8, Fiber 16.1, Sugar 8.6, Protein 16.9
BLACK BEAN FAJITAS
"For lunch one day, I dreamed up these fajitas using leftover black beans I had in the refrigerator and a tomato and peppers from my visit to the local farmers market," relates Linda Rock of Stratford, Wisconsin. "It made a fast and satisfying light meal."
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place yellow and red pepper in a microwave-safe bowl. Cover and microwave on high for 2 minutes or until crisp-tender. Add beans; cover and cook 1 minute longer or until heated through. , Spoon 1/2 cupful down the center of each tortilla; top with tomato, salsa, cheese and sour cream. Fold in half.
Nutrition Facts : Calories 257 calories, Fat 6g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 671mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 6g fiber), Protein 13g protein. Diabetic Exchanges
FAJITA-STYLE CHICKEN TENDERS WITH CORN AND BLACK BEANS
Make and share this Fajita-Style Chicken Tenders With Corn and Black Beans recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook, turning once, 3 minutes or until lightly colored. Sprinkle with fajita seasoning mix and 2 tablespoons water; toss over medium heat 1 minute until coated and chicken is cooked through.
- While tenders cook, combine beans, corn and salsa in a medium saucepan or microwave dish. Heat until hot. Remove from heat; stir in cilantro. Serve along with tenders topped with cheese, a squirt of lime and tortilla chips or warm flour tortillas.
Nutrition Facts : Calories 334.1, Fat 6.5, SaturatedFat 1.2, Cholesterol 72.6, Sodium 783.5, Carbohydrate 37.4, Fiber 9.4, Sugar 3.9, Protein 34
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BLACK BEAN FAJITAS - THE SIMPLE VEGANISTA
From simple-veganista.com
5/5 (1)Category EntreeCuisine MexicanTotal Time 25 mins
- Guacamole: Cut avocados in half lengthwise, remove seed and using a spoon scoop out the flesh, place in medium size bowl. Using a fork cut the halves into large chunks and mash about 1/3 – 1/2. Add diced jalapeno, onion, tomatoes, mineral salt and lime juice. Mix to incorporate. Add in chopped cilantro and mix again gently. TIP: To keep your guacamole from browning, pack your guacamole well, add about 1/4 – 1/2 inch water over top and place in the fridge. When ready to serve, drain water, mix and serve. This will keep air away preventing oxidation.
- Fajitas: In a large skillet or wok, heat oil/water over medium high heat, add the onions and bell peppers, cook for about 6 – 7 minutes, stirring occasionally. Add the chili powder, cumin and garlic powder, and optional chipotle/cayenne, and cook 1 minute more. Add black beans and cook until heated through, about 3 more minutes. Adjust seasoning to taste adding anything extra you like.
- Assemble: Serve layering the fajita mix on top of each tortilla, then add cabbage and a nice helping of guacamole. Top with a squeeze of lime to each taco if you like.
BLACK BEAN FAJITA SKILLET - EATINGWELL
From eatingwell.com
5/5 (4)Total Time 15 minsServings 2Calories 310 per serving
- Heat oil in a large skillet over medium heat. Add fajita vegetables and sauté until tender, about 10 minutes.
- Divide the vegetables and beans between two bowls and top each with 2 tablespoons cheese, if using.
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Ratings 6Calories 184 per servingCategory Main Course
- Heat the refried beans over medium heat, and add in a couple tsp of taco seasoning to help give the beans some spice.
- While the beans are cooking, heat the bell peppers and corn in a large skillet over medium heat. Add a couple tsp of taco seasoning to the bell pepper/corn mixture (or more if you like the veggies spicy). Let everything simmer together for 10 minutes until the taco seasoning + water from the cooked veggies make a rich sauce.
- Assemble your fajitas! Spread a couple Tbsp of black beans on one corn tortilla, top with the bell pepper/corn mixture, salsa, and 1 Tbsp each of cheese, guacamole and sour cream/greek yogurt if you like! I chose to top mine with salsa and kept it simple.
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