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A yummy soup that even picky kids will love! Red beans and black beans are mildly seasoned and simmered in vegetable broth. With these ingredients this is a healthy vegetarian soup with a complete protein. If you add the chili powder, leave out the maple syrup. It totally changes the taste. Garnish with sour cream, green onions and tortilla chips for a festive meal. This is great served with cornbread.
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This recipe is by Enid Nemy and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sauteed mushrooms, cooked black beans, and store-bought salsa are layered with corn tortillas in a baking dish to create this Tex-Mex-inspired casserole, perfect for any weeknight meal. Top with Monterey Jack cheese and bake until melted and bubbling.
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All you need is a couple cans of beans, an onion, some bacon, and spices to whip up this simple but delicious soup.
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Ready in less than an hour, this healthful twist on traditional chili tastes like it's been simmering all day!
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These tacos are perfect for a new cook canned beans and corn are easy to use for a quick meal. Hot green chiles and sour cream sauce add zip.
cooking.nytimes.com
I prefer to cook my own black beans for this pâté With white and red beans, the difference between canned and home-cooked isn’t significant enough to matter in the pâté It does matter with the black beans, though
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Black beans and tomatoes are simmered with onions and garlic and then tossed with wilted spinach for a colorful side salad.
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This sweet potato salad features the southwestern flavors of jalapeno, garlic, and lime making it great side to any Mexican meal.
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Meat and potatoes - along with beans, bacon, and onion - are baked into a satisfying casserole.
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Brown rice, collard greens, and green peas join other vegetables in this colorful salad.
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Cucumber, mango, and black beans are tossed together with lime juice and cilantro for a refreshing and crunchy salad.