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Black bean enchiladas filled with a mixture of black beans, corn, onions and bell peppers, and topped with a red enchilada sauce and melted cheese. Get the recipe: Black Bean Enchiladas
This veggie-packed twist on scampi makes zucchini and summer squash the star of the plate instead of shrimp. ... This easy version of black bean enchiladas only needs one pan and skips the hassle ...
Butternut Squash & Black Bean Enchiladas. Greg DuPree. ... including zucchini, bell pepper and spinach. ... this stuffed sweet potato with black beans, kale and hummus dressing is a fantastic 5 ...
Zucchini Enchiladas – Shredded chicken is flavored with enchilada sauce and wrapped in zucchini ribbons, topped with cheese, and baked until golden perfection. Top with your favorite Tex-Mex ...
In Guatemala, enchiladas look much like Honduran enchiladas but the recipe is different. This version most commonly begins with a leaf of fresh lettuce, then a layer of 'picado de carne,' which includes meat (generally ground beef, shredded chicken, or pork) and diced vegetables (carrot, potato, onion, celery, green bean, peas, red bell pepper ...
Some variations use goat cheese, black beans, spinach, zucchini, or tofu. [17] A variation that combines the ingredients and cooking technique of a quesadilla with pizza toppings has been described as a "pizzadilla". [18] [19] Even dessert quesadillas are made, using ingredients such as chocolate, butterscotch, caramel and different fruits. [20]
1 cup Campbell's® Beans V8® 100% Vegetable Juice; 1 tbsp vegetable oil; 1 / 4 tsp garlic powder or 2 cloves garlic; 1 can (about 16 ounces) black beans, rinsed and drained; 1 can (about 16 ounces) small white beans, rinsed and drained; 1 can (about 8 ounces) whole kernel corn, drained; 1 large green or red pepper, chopped; 1 medium onion, chopped
1. Preheat the oven to 425°. In a medium bowl, toss the zucchini and green beans with 2 tablespoons of the olive oil and season with salt; spread on a baking sheet. In the same bowl, combine the allspice, black pepper, white pepper, cinnamon, cumin and coriander with 2 tablespoons of the olive oil.