Black Bean Cheesecake With Salsa Recipes

SOUTHWESTERN BLACK BEAN CAKES WITH SALSA, FRESH CILANTRO, AND KEY LIME PEPPERED MAYONNAISE

Steps:

• Coat pan with 2 teaspoons peanut oil.
• Combine beans, salsa, green onions, peppers, cilantro, bread crumbs, garlic, and chipotle sauce in a large bowl and mix well, mashing up the beans. Form 12 small patties (about the diameter of a silver dollar and 3/4 to 1-inch thick) and roll in tortilla breading.
• Heat 2 teaspoons peanut oil in a large skillet over medium heat. Fry patties, in batches as necessary, until golden brown and heated through.
• Serve on bed of salsa or cover with salsa and fresh cilantro. Add a small dollop of Peppered Lime Mayonnaise on top and garnish with a twist on lime.
• Combine all ingredients in a bowl. Season with salt and pepper, to taste. Refrigerate if not using immediately.

BLACK BEAN CHEESECAKE WITH SALSA

Steps:

• Lightly grease 9-inch springform pan.
• and line with overlapping tortillas.
• Beat cream cheese in large bowl until smooth; beat in eggs. Mix in remaining ingredients, except salsa.
• Transfer mixture to prepared springform pan.
• Bake at 300 degrees until center is set and sharp knife inserted halfway between center and edge of cheesecake comes out almost clean, 1-3/4 to 2 hours.
• Cool to room temperature on wire rack. Refrigerate overnight.
• Remove side of pan. Cut cheesecake into 8 wedges.
• Cook wedges of cheesecake in lightly greased large skillet over medium-low heat until browned on both sides.
• Garnish each wedge with small dollop of salsa.

IMPOSSIBLY EASY SOUTHWESTERN PIE

Steps:

• Heat oven to 400°F. Grease 9-inch pie plate. Layer corn, onions and beans in pie plate. Sprinkle with cheese.
• Stir Bisquick mix, milk, 1/2 cup salsa and the eggs until blended. Pour into pie plate.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa.

BLACK BEAN CHEESECAKE WITH SALSA RECIPE

Steps:

• Lightly grease 9-inch springform pan and line with overlapping tortillas. Beat cream cheese in large bowl until smooth; beat in eggs. Mix in remaining ingredients, except salsa. Transfer mixture to prepared springform pan. Bake at 300 degrees until center is set and sharp knife inserted halfway between center and edge of cheesecake comes out almost clean, 1-3/4 to 2 hours. Cool to room temperature on wire rack. Refrigerate overnight. Remove side of pan. Cut cheesecake into 8 wedges. Cook wedges of cheesecake in lightly greased large skillet over medium-low heat until browned on both sides. Garnish each wedge with small dollop of salsa

CHEESY, SPICY BLACK BEAN BAKE

Steps:

• Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
• Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you'd like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.

CREAMY BLACK BEAN SALSA RECIPE

Steps:

• In a large bowl, combine the beans, corn, peppers, onion, and cilantro and parsley.
• Combine the sour cream, mayonnaise, vinegar and spices and seasonings; pour over bean mixture and toss gently until everything is coated in sauce.
• Serve with tortilla chips.