Got any good Black Bean recipes

Loving the beans right now especially black beans with Chicken, Steak, or Pork.  My latest fad is  making mini tacos.    Plain old black beans are kinda boring.  Any ideas for adding extra flavor to black beans   I would love to hear your suggestions on other bean recipes too!

BTW, I use the very low carb tortillas that have about 3 grams of protein each.  I can only eat 2 small taco anyhow.

 

Yes...I do!
Chicken & Black Beans eatingwelllivingthin.wordpress.com/2009/08/11/ole/

Thick Black Bean Soup eatingwelllivingthin.wordpress.com/2009/08/01/153/

Black Bean & Corn Quiche  eatingwelllivingthin.wordpress.com/2009/08/01/wonder-seed-quinoa/

 
Flourless (Black Bean) Cake  eatingwelllivingthin.wordpress.com/2009/10/16/youre-kidding/

Roasted Tomato & Black Bean Quinoa Salad eatingwelllivingthin.wordpress.com/2009/08/01/wonder-seed-qu inoa/


Black Bean Burgers eatingwelllivingthin.wordpress.com/2009/07/28/30/

Black Bean Salsa

1 can black beans, rinsed and drained

1 sm call corn, or bag of frozen grilled corn

1/2 cup chopped purple onion

1/4 cup cilantro

Lime juice (from several)

Cumin as much as you like.

Mix all the above together, it can marinate several hours or over night.  If you want, add tomatoes, I tend to leave the tomatoes out as they can get mushy, if they are not in it, it can last for awhile.

Cheryl, I make bean salad...and add 1 can each--green, yellow, red kidney, white kidney, black bean, soya bean, navy bean...then onion and red pepper, and then the usual dressing but I change it use splenda...love it!!  It actually lasts really well....makes a large amount..Patti K. 

Family favorite: Chicken Chilli

A couple of boneless skinless chicken breasts (I usually use 3 but more or less to taste)
2 cans black beans (32 ozs)
1 Tlbs chilli powder
1 jar salsa

Cut chicken into small pieces, brown, add chilli powder when almost completely cooked.  Cook chicken completely then add drained beans and salsa till warm then serve!

My family eats it with tortilla chips and cheese and sometimes sour cream.  I usually just add cheese.

This recipe was posted a long time ago and I have been making it every week or so for almost a year.  It's a great recipe that pleases everyone in my family.  I eat it like a stew while my family eats it in a soft tortilla, with tortilla chips, or over rice.  I rarely have any left over but love it for lunch the next day when I do.  Sometimes I will increase it to two cans black beans and instead of salsa I use a can of rotel (mild).  Enjoy...
http://www.obesityhelp.com/forums/recipe/3980443/Chicken-Tac o-in-a-Crockpot/#32362771

I found this recipe for black bean burgers a few years ago in Gourmet magazine. I made a few adjustments to make them a little healthier. I substituted processed Fiber One cereal for the breadcrumbs. I increased the Fiber One crumbs to 2/3 cup to make the burgers firmer. The results are quite good. I have had black bean burgers before that lacked taste. These burgers very very tasty.

The recipe calls for forming the mixture into four burgers. This is generous burger. You might want to form them into six burgers for a lighter lunch. I served the burger on a bed of shredded romaine lettuce and topped them with salsa and no-fat sour cream. 


 Black-Bean Burgers

Based on recipe in February 2009 issue of Gourmet magazine

2 (14-oz) cans black beans, rinsed and drained, divided
3 tablespoons no-fat mayonnaise
2/3 cup ground Fiber One crumbs (1 cup of cereal)
2 teaspoons ground cumin
1 teaspoon dried oregano, crumbled
1/4 teaspoon cayenne
1/4 cup finely chopped cilantro
Non-stick spray
sour cream
salsa
lettuce

Pulse 1 can beans in a food processor with mayonnaise, Fiber One crumbs, cumin, oregano, and cayenne until a coarse purée forms. Transfer to a bowl and stir in cilantro and remaining can beans. Form mixture into 4 patties. Heat a 12-inch heavy skillet coated with non-stick spray over medium-high heat until it shimmers. Cook burgers until outsides are crisp and lightly browned, turning once, about 3-4 minutes on each side Serve on a bed of lettuce topped with salsa and sour cream.