Beks Black Bean Salsapico De Gallo Recipes

QUESADILLAS AND BLACK BEAN PICO DE GALLO

Steps:

• Note: order Great American Land and Cattle company Steak and Meat Seasoning at www.grtamerican.com.
• Cook chicken in 1 T medium hot oil about five minutes per side until juices run clear. Remove from heat.
• Rinse and drain black beans. Add them to a mixing bowl. Add in cooked chicken.
• dice 1/4 C cilantro, cucumber, 5 roma tomatoes, 3 jalapenos (if you like heat, leave the seeds in, if you don't like it so hot, seed the peppers first), and 1/2 C onion.
• Add to a second smaller bowl.
• Add seasonings pico de gallo mixture bowl. Use Great American land and Cattle Company seasoning or use spice blend above.
• cover and refrigerate at least 3 hours for flavors to mix.
• Heat 2 T butter and 2 T olive oil in a large cast iron skillet.
• Mix filling ingredients together , (except for cheeses and pico de gallo)
• Spread 1 wedge Laughing Cow cheese on 1/2 of flour tortilla.
• Add about 1/4 of filling ingredients. Spread with back of spoon.
• add 1/8 C mozzarella cheese on top.
• Add salt and pepper to taste.
• Fold one side over to form a semi-circle.
• cook in hot oil about 5 minutes per side until lightly browned (be careful when flipping the quesadilla over--use one spatula to flip and one on top to hold the filling intact) Do not burn.
• Repeat with 3 remaining tortillas.
• Remove from pan and slice in 4 wedges each.
• Serve with tomato slices, avocado slices and sour cream.
• Serve with pico de gallo.
• Muy Sabroso!

BEK'S FAMOUS PICO DE GALLO

Steps:

• Make sure tomatoes are drained well.
• Combine ingredients in a bowl, cover and refrigerate for about an hour to marry the flavors.
• You can eat it right away, though!
• If you're using fresh tomatoes and peppers, you'll want to add about 1/4 tsp to 1/2 tsp of salt to taste.
• Since i use canned, I don't add any salt.
• My favorite chips are blue corn chips - enjoy!

BLACK BEANS WITH PICO DE GALLO

Steps:

• Stir together the tomato, onion, cilantro, and honey. Season with lime juice, vinegar, salt and pepper; set aside.
• Melt bacon grease in a saucepan over medium heat. Stir in garlic and onion, cook until softened and translucent, about 3 minutes. Pour in the black beans and water, season to taste with salt and pepper, then simmer for 10 minutes or until hot. Serve topped with pico de gallo.

BLACK BEAN PICO DE GALLO

Steps:

• Combine 1 can black beans (drained), 2 diced plum tomatoes, 1/2 chopped small red onion and 1/4 cup chopped cilantro in a bowl. Add the juice of 1 lime, 2 tablespoons olive oil, 1 tablespoon chopped chipotle in adobo sauce and 1 teaspoon honey and stir. Season with salt.

BEK'S BLACK BEAN SALSA/PICO DE GALLO

Steps:

• Combine all ingredients in a large bowl.
• Refrigerate for at least 30 minutes, preferably an hour to marry the flavors. The frozen corn should be thawed by the time you're ready to serve. If you're serving immediately, make sure your corn is thawed before adding to the recipe!
• Variations:
• Try roasted red bell pepper instead of fresh for a great, smoky taste.
• Use different colored bell peppers for a more festive look.
• Add 1/4 cup diced red onion.
• Add diced jalepenos or habaneros to kick it up.
• Let me know any other variations you try!