Spicy Black Bean Salsa Food

SPICY BLACK BEAN SALSA

Steps:

• Combine the first ten ingredients into a large bowl.
• Season with salt and pepper.
• Cover and refrigerate for 24 hours to let all the flavors meld together.

SPICY BLACK BEAN SALSA

Steps:

• Combine ingredients.
• Chill several hours before serving.
• Serve with tortilla chips, if desired.

SPICY BEAN SALSA

Steps:

• In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

SPICY BLACK BEAN & CORN SALSA

Steps:

• Place all ingredients in blender.
• Blend ingredients on a dicing setting.

SPICY BLACK BEAN AND CORN TACOS

Steps:

• Toast hazelnuts and pumpkin seeds in a medium skillet over medium heat, tossing occasionally, until golden brown, 8-10 minutes.
• Meanwhile, slice corn off cobs into a large bowl (you should have about 2 cups kernels). Add toasted nuts and seeds, jalapeño, red pepper, 1/4 cup chopped cilantro, 1/4 cup oil, 3 Tbsp. lime juice, and 1/2 tsp. salt; toss to combine.
• Heat remaining 1 Tbsp. oil in a medium skillet over medium. Add onion and cook, stirring, until onion starts to release moisture and turns translucent, 4-5 minutes. Add beans, cumin, 1/3 cup water, and remaining 3/4 tsp. salt. Cover and cook until liquid is reduced and beans soften, about 5 minutes. Uncover, add 1/3 cup water, and use the back of a fork to mash up about half of beans.
• Working one at a time, warm tortillas with tongs directly over a gas burner over medium heat, turning often, until lightly charred and puffed in spots, about 45 seconds per side. (Alternatively, wrap tortillas in foil and heat in a 350°F oven until warmed through, or wrap in damp paper towels and microwave in 20-second bursts until warm.) Transfer to a plate and cover with a kitchen towel to keep warm.
• Whisk sour cream and remaining 2 Tbsp. lime juice in a small bowl. Fill tortillas with bean mixture, then top with corn salsa, avocado, and cilantro leaves. Drizzle with sour cream mixture and serve with lime wedges alongside.
• Do Ahead
• Corn salsa and beans can be made 3 days ahead; store separately, cover, and chill. Bring corn salsa to room temperature. Reheat beans in skillet before serving.

SPICY BLACK BEAN TACOS

Steps:

• In a large frying pan, heat the oil and add the garlic. Fry until golden, then add the beans. Pour in the cider vinegar, honey and spices along with 1 tsp or more of salt, to taste. Cook until warmed through, crushing gently with the back of your wooden spoon, then set aside.
• The best way to make the guacamole is with a large stone pestle and mortar, but you can use a medium bowl and a flat-ended rolling pin instead. Crush the garlic, coriander and chilli into a rough paste. Scoop in the avocado with a little salt and crush roughly - you want it chunky, not smooth. Squeeze in the lime juice and set aside.
• Mix the salsa ingredients in a small bowl. Heat a griddle pan or steamer and quickly griddle the tortillas or steam a stack of them to warm up. Reheat the bean mixture.
• To serve, put 1-2 heaped tbsp of beans on a tortilla. Top with a big spoonful of guacamole and some salsa, hot sauce and a dollop of soured cream or yogurt.

SPICY CHICKEN OR TURKEY TENDERLOINS W/BLACK BEAN SALSA

Steps:

• For the Tenderloins: In small bowl combine chili powder, cumin, cayenne pepper and salt; sprinkle mixture over turkey.
• In medium nonstick skillet, over medium-high heat, brown tenderloins in hot oil for 3 to 4 minutes on each side.
• Add lime juice, cover and reduce heat to low. Cook 8 to 10 minutes, or until tenderloins are no longer pink in center and food thermometer reaches 165 degrees F.
• For the Black Bean Salsa: In medium nonstick skillet, over medium-high heat, heat oil. Saute onion and jalapeno pepper in oil for 2 to 3 minutes or until onion softens.
• Add beans, corn, tomatoes, chili powder, cumin and cilantro. Cook 5 to 10 minutes or until mixture is heated throughout.
• To serve, squeeze a lime wedge over each serving. Garnish with additional cilantro sprigs.

BLACK BEAN SALSA

Steps:

• Drain and rinse both cans. Place in bowl.
• Next, add rest of ingredients, and mix throughly.
• Serve room temperature.
• Don't worry about keeping leftovers, the avocado gets mushy when stored overnight.