Santa Fe Veggie Quesadillas

1 (12 inch) flour tortilla
3/4 cup shredded Cheddar/Monterey Jack cheese blend
1/2 cup whole kernel corn, drained
1/2 cup diced red bell pepper
1/2 cup black beans, drained
1 chopped green onion

Directions

Prepare a lightly oiled large skillet over medium heat. Place the tortilla in the skillet and flip it once to ensure an even coating of oil on both sides.
Allow the tortilla to heat on one side for 1 minute. Beginning at the center of the tortilla, evenly spread the cheese blend until the tortilla's entire surface is covered. Top the cheese with corn, red bell pepper, black beans and green onion. When the cheese is completely melted, carefully slide the tortilla from the pan onto a cutting board. Slice into 8 wedges and serve warm.

from allrecipes.com

Frijoles Negro

2 cans black beans
1 onion diced
2 cloves garlic minced
1 T olive oil
4 slices turkey bacon diced
1 t black pepper
1 T chilli powder
1 t cumin
1 pinch salt
Additional olive oil or water

Cook onion in olive oil until soft. Add garlic and cook for 1-2 minutes more. Drain beans. Add remaining ingredients (except extra olive oil/water). Cook until sizzly. Puree with hand blender. Leave it chunky if you like it that way. Thin with olive oil or water to desired consistency.

Cowboy Caviar

This is a yummy dip that is easy to make. I half it when it's just Beau and I eating it just because if I make the whole recipe I will eat the whole thing myself!

Cowboy Caviar

• 2- 11oz cans white corn (or frozen corn whichever you have)
• 2- 15oz black beans
• 4 ripe avacados
• 2 large tomatoes seeded and diced
• 2 bunches of green onions
• 1/4 cup olive oil (I always use 1/8 of a cup but it's up to you really)
• 1/4 cup red wine vinegar
• 3/4 Tbls salt
• 1/2 Tbls Tbls pepper
• 1 Tbls cumin

Mix all ingredients together and serve with corn chips. Keep in the refrigerator.

Pesto Hummus

I bought some of this at Trader Joe's 2 weeks ago. They've stumbled onto something that is pure genius. Since its a bit of a drive to get there, I made a copycat.

1 can (12 oz) cannellini beans
2T water
1 jar pesto
Olive Oil

Rinse and drain beans.

Puree beans using either a food processor or emersion blender (my choice). Add a couple Tablespoons of water to improve texture. Blend in jar of pesto. Drizzle with olive oil.

Serve with bread chunks, crackers, or veggies.
(Jack loves this and eats it plain with his fingers. We've gone through 2 jars since we discovered it 2 weeks ago.

Cuban Black Bean Patties with Pineapple Rice

Rice:
1 (3 1/2-ounce) bag boil-in-bag long-grain rice (I used about 2 cups cooked brown rice)
2 teaspoons butter
1 cup diced fresh (or canned) pineapple
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt

Patties:
1 (15 oz) can black beans rinsed and drained, divided
1/2 teaspoon bottled minced garlic
1/4 teaspoon ground cumin
1/8 teaspoon salt
1 large egg white
1/2 cup shredded Monterey Jack cheese with jalapeño peppers
1/4 cup chopped red onion
1/4 cup cornmeal
Cooking spray
1/4 cup reduced-fat sour cream

To prepare rice, cook rice according to package directions, omitting salt and fat. Drain; place rice in a large bowl. Melt butter in a nonstick skillet over medium-high heat. Add pineapple; sauté 4 minutes or just until pineapple begins to brown. Add pineapple mixture, cilantro, and 1/4 teaspoon salt to rice in bowl; cover and keep warm. Wipe pan clean with paper towels.

To prepare patties, place 1 1/2 cups beans, garlic, cumin, and 1/8 teaspoon salt in a bowl; partially mash with a fork. Place 1/2 cup remaining beans and egg white in a food processor; process 30 seconds or until well combined. Add bean puree to mashed beans in bowl, and stir until combined. Add cheese and onion to bean mixture; stir until combined. Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place cornmeal in a shallow dish. Dredge both sides of each patty in cornmeal.
Heat pan over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 minutes on each side or until browned. Spoon about 1/2 cup rice onto each of 4 plates; top each serving with 1 patty and 1 tablespoon sour cream.

This recipe is on my friend Lindy's recipe blog. It is so easy and delicious that I just had to pass it on. We like to top the burgers with avocado (or guacamole) and salsa, along with the sour cream.

Rose E. P's Baked Beans

1 large can Pork and Beans
1 large can Red Kidney Beans
1 cup Green Lima Beans (or can use canned)
1 can Black Beans
2 cups chopped onion
2 cloves garlic, minced
1 lb bacon
1/2 cup ketchup
1 tsp. dry mustard
1 tsp. salt
1/2 tsp. pepper
3 T. Apple Cider Vinegar
3 T. brown sugar
1 T. Worcestershire Sauce

1. Fry Bacon. Saute' onions and garlic in 1 T. bacon grease (or can use olive oil).
2. Drain and rinse beans (except for Pork and Beans) and put in crock pot.
3. Add remaining ingredients, including crumbled bacon, onions and garlic.
4. Simmer in crock pot on high for 4 hours, or until desired consistency.

Optional: cover and bake in a 350 degree oven for 45 minutes.

(This is my Great Grandma Toone's famous recipe for beans. Great for a potluck or a picnic. Always pleases a crowd.)

Healthy Garden Salad

5T red wine vinegar
3T Olive Oil
2 limes, juiced

3/4 t. salt
1t of sugar(I use honey)
2 cloves of garlic, minced
1 16oz bag of frozen edamame
3 cups of frozen corn
4 green onions, chopped
1 15oz can of black beans
1 pt of grape tomatoes

Combine the first 7 ingredients in a small bowl and mix well. Set aside. Cook soybeans in boiling water for 3 minutes, add frozen corn and boil for another minute. Drain and rinse well. Combine soybeans mixture, dressing, onion, beans and tomatoes in serving bowl. Gently mix and refrigerate for at least 2 hours.

Sometimes I had either kidney beans or garbanzo beans. The recipe also calls for 1/3 cup of fresh cilantro if you like.