MASHED BLACK BEANS
Got this easy recipe from Cuisine at Home June '03. Tastes fabulous and takes only 15 minutes! Very easy to halve or double to.
Provided by Mrs Goodall
Categories Black Beans
Time 20m
Yield 5 cups
Number Of Ingredients 6
Steps:
- Heat oil in a nonstick skillet over medium heat.
- Add onion and cook until golden, stirring often, about 7 minutes.
- Stir in garlic and cook 1 minute.
- Add beans and mash coarsely with a potato masher, mashing in onion and and garlic at the same time.
- Thin beans with enough water to give them a soft consistency that barely holds it shape in a spoon.
- Season with salt.
- Cover and keep warm until serving.
Nutrition Facts : Calories 338.9, Fat 11.9, SaturatedFat 1.7, Sodium 178.1, Carbohydrate 44.6, Fiber 15.3, Sugar 1.3, Protein 15.6
AMAZING WHIPPED POTATOES
These potatoes are a perfect complement to ANY meal. I add a bit of room-temperature cream cheese and a tablespoon of sour cream without telling the family. They turn out perfect, fluffy, and very tasty.
Provided by AmyBoul
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 10
Number Of Ingredients 6
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a large bowl.
- Beat butter and cream cheese into the potatoes with an electric mixer until butter is nearly melted. Add milk and sour cream; beat until smooth. Season with salt and black pepper.
Nutrition Facts : Calories 244.9 calories, Carbohydrate 40.4 g, Cholesterol 20.2 mg, Fat 7.4 g, Fiber 5 g, Protein 5.5 g, SaturatedFat 4.6 g, Sodium 69.2 mg, Sugar 2.4 g
WHIPPED POTATOES
"More, please" is what you'll hear when you serve these light and creamy potatoes. Seasoned with just a hint of garlic, they go well with all kinds of meat. And any mom appreciates the fact that she can make them ahead and bake them just before serving. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, mash the potatoes. Add the cream cheese, sour cream, butter, garlic salt, salt and pepper; mix until smooth. , Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with paprika if desired. Bake, uncovered, at 350° for 30 minutes or until heated through.
Nutrition Facts : Calories 200 calories, Fat 12g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 213mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
LOADED SWEET POTATOES WITH BLACK BEANS AND CHEDDAR
To make a halved sweet potato into a more substantial side, load it with black beans and sharp Cheddar, then send it back into the oven until the cheese melts and sizzles. Pair it with something a bit lighter, like fish tacos or a green salad, or build it into its own meal by adding sliced avocado, torn cilantro, a squeeze of lime juice, or even a fried egg.
Provided by Sarah Jampel
Categories vegetables, main course, side dish
Time 50m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 425 degrees and line a sheet pan with parchment paper. Halve sweet potatoes lengthwise, then brush all over with olive oil and sprinkle both sides with salt.
- Place cut side down on prepared sheet and roast for 30 to 40 minutes, or until completely cooked through. Take sweet potatoes out of the oven, turn them over and let cool slightly. Use a fork to rough up the flesh and slightly flatten the potatoes. Season with salt and pepper.
- Divide half the cheese among the potato halves. Spoon the black beans over them, then cover with the remaining cheese. Return the pan to the oven and bake for another 5 minutes, until the cheese has melted and the beans have warmed through. Season with salt and pepper. Serve warm.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 422 milligrams, Sugar 4 grams, TransFat 0 grams
SMASHED BLACK BEANS
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Cook the onions and jalapenos in the vegetable oil in a large saucepan over medium heat until soft, about 5 minutes. Add the cumin, oregano, salt and garlic, and cook another 2 to 3 minutes. Add the beans, stock and 1 cup water and bring to a boil. Turn the heat to low and simmer 15 minutes.
- Remove the beans from the heat and strain, reserving the liquid. Mash the beans in a small bowl with a potato masher, adding the vinegar and cooking liquid to keep the beans soft. (You will probably not use all the liquid.).
SWEET POTATO AND BLACK BEAN BURRITOS RECIPE BY TASTY
Here's what you need: medium sweet potatoes, olive oil, smoked paprika, garlic powder, kosher salt, pepper, medium yellow onion, jalapeño, garlic, chili powder, ground cumin, cayenne pepper, black beans, corn, large flour tortillas, lettuce, diced tomato, shredded vegan cheddar cheese, guacamole
Provided by Rachel Gaewski
Categories Lunch
Yield 3 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400°F (200°C).
- Add the sweet potatoes to a baking sheet with a drizzle of olive oil, the paprika, garlic powder, salt, and pepper. Toss until well coated.
- Bake for 20 minutes, flipping halfway through, until the sweet potato is tender.
- Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the jalapeño, garlic, chili powder, cumin, and cayenne pepper and cook for 2-3 minutes, until the spices are fragrant. Add the black beans and corn, season with salt and pepper, and cook until warmed through, 3-4 more minutes.
- To assemble a burrito, add ⅓ of the bean and corn mixture, ⅓ of the roasted sweet potatoes, some lettuce, tomatoes, vegan cheese, and guacamole to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
- Enjoy!
Nutrition Facts : Calories 547 calories, Carbohydrate 96 grams, Fat 12 grams, Fiber 17 grams, Protein 16 grams, Sugar 16 grams
MASHED POTATO-BLACK BEAN ENCHILADAS
yum yum yum. Made this one up myself using a favorite enchilada sauce! It is a delicious vegetarian recipe but could also be spiced up with some chicken or pork. Enjoy!
Provided by sofie-a-toast
Categories Potato
Time 25m
Yield 9 enchiladas, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Put a large pot of water to boil, add potatoes and cook until they are soft and easily penetrable by a fork.
- Meanwhile make sauce: in a large saucepan, saute diced onion with a T of oil for 5 min or until soft and translucent. Add extra 2 T of oil and slowly stir in flour. Slowly stir in 1/2 cup salsa and tomato sauce, about 1/4c at a time. Add paprika, cili powder, 1T garlic powder and 1T cumin. Slowly stir in broth and simmer on low until sauce has thickened.
- When the potatoes are done, mash until smooth. Stir in beans, remaining salsa, cumin, garlic and 6oz of cheese.
- When the sauce is done, mix a 1/4-1/2 cup in with the potatos then pour a thin layer on the bottom of a 9x13 pan. Warm up the tortillas in a microwave or the oven (to make them flexible) and ladle about 1/3c of potato mixture in each, spreading it evenly down the middle, and rolling the tortilla tightly around it.
- Line up the enchiladas in the pan and pour the remaining sauce evenly over top. Sprinkle with remaining 2 oz of cheese and bake uncovered for 25min at 350. Enjoy!
Nutrition Facts : Calories 1145.7, Fat 43.2, SaturatedFat 16.7, Cholesterol 59.6, Sodium 1957.3, Carbohydrate 150.9, Fiber 19.5, Sugar 9.1, Protein 41.7
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