Cheddar Tuiles With Black Beans And Mango Salsa Recipes

MANGO QUESADILLAS

Steps:

• Place the beans in a saucepan over medium heat, and cook 5 minutes. Partially mash with a potato masher or large spoon. Reduce heat to low, and keep warm until ready to serve.
• Heat the oil in a skillet over medium heat. Stir in the onion and red bell pepper. Season with chili powder, cayenne pepper, oregano, and basil. Cook and stir until vegetables are tender. Mix in mango and vegetarian chicken strips, and continue cooking about 2 minutes, until vegetarian chicken is heated through.
• In a separate skillet over medium heat, place the tortillas one at a time until soft and warm, about 2 minutes per side. Spread warm tortillas with equal amounts of the the black beans, mango mixture, Cheddar cheese, arugula, and jalapenos. Fold tortillas over the filling and top with salsa to serve.

BLACK BEANS CORN TOSTADA WITH MANGO SALSA

Steps:

• Wash and clean tomato properly and buy bit hard skinned tomato for easy dicing.
• Diced tomatoes into small pieces.
• Peel mango and chop into small pieces as well.
• Chop onion, peppers (red, green, yellow which ever is available), garlic,jalapeno and cilantro.
• In medium bowl add tomatoes, peppers, garlic, onion, jalapeno and toss them well.
• Add salt as per your taste.
• Add ketchup and mix well.
• Serve with nachos, use in burritos, tacos or with your favorite side dish.
• Use freshly boiled black beans or use canned black beans.
• Preheat oven at 350 degree F. and keep rack in middle of the oven.
• In baking tray lay tostada and layered grated cheese then black beans.
• Add 1 tablespoon salsa over black beans then sprinkle good amount of cheese on top.
• Bake it for 5-7 minutes until cheese is melted.
• Serve with Guacamole,salsa or even with chipotle dip .

CARIBBEAN BLACK BEANS WITH MANGO SALSA OVER BROWN RICE

Steps:

• In a non-stick saucepan, stir-fry onions and garlic in a small amount of oil (or use water or other liquid) for 5 minutes until onions begin to soften.
• Add ginger, thyme, and allspice; stir-fry 5 minutes more until onions are very soft.
• You can add fresh or frozen corn, water chestnuts, carrots, chopped red, yellow, or green peppers, cilantro.
• Stir in black beans and orange juice. Cook over low heat for 15 minutes, stirring occasionally, until mixture thickens slightly.
• Mash a few beans with a spoon for thicker consistency.
• Add pepper, and serve over brown rice topped with mango salsa and it's really good with crisped whole-grain corn tortillas.

MANGO BLACK BEAN SALSA

Steps:

• In a large bowl, mix all ingredients except chips. Refrigerate until serving. Serve with chips.

BLACK BEAN MANGO SALSA

Steps:

• Mix mango, green bell pepper, yellow bell pepper, tomatoes, corn, black beans, apple cider vinegar, cilantro, jalapeno pepper, lime zest, lime juice, red onion, sugar, and salt together in a bowl.

BLACK BEAN MANGO SALSA

Steps:

• Combine all of the above ingredients and chill in fridge for 1 hour.
• Best if served the same day.

MANGO CREAM CHEESE BEAN DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Blend cream cheese, sour cream, 1 tablespoon plus 1 teaspoon taco seasoning mix, onion powder, and hot pepper sauce together in a bowl. Fold in all but 1 tablespoon green onions; add refried beans, 1/2 cup Cheddar cheese, 1/2 cup Jack cheese, salsa, and apricot jam. Transfer mixture to an 8x12-inch baking dish. Top with remaining Cheddar and Jack cheeses.
• Bake in the preheated oven until mixture is bubbling and cheese is slightly browned, 20 to 30 minutes. Garnish the top with the remaining green onions and serve with warm tortilla chips.

POBLANO, MANGO AND BLACK BEAN QUESADILLAS

Steps:

• Preheat broiler.
• Heat oil in a large nonstick skillet over medium-high heat. Add onion, oregano, salt, pepper, and poblano and saute 5 minutes or until onion is tender. Add beans; cook 1 minute or until heated thoroughly. Remove from heat; stir in mango and avocado.
• Place flour tortillas on a baking sheet coated with cooking spray. Arrange about 3/4 cup bean mixture on half of each tortilla, leaving a 1/2 inch border. Sprinkle with cheese and fold each tortilla in half. Lightly coat tortillas with cooking spray (or olive oil). Broil 3 minutes or until cheddar cheese melts.
• Top with sour cream and salsa. Enjoy!

CHEDDAR TUILES WITH BLACK BEANS AND MANGO SALSA

Steps:

• Pick over beans and remove any broken ones or foreign objects. Place in a pot and cover with cold water. Bring to a strong boil, and return beans to pot. Add cold water to cover by 2 inches. Add bay leaf, bring to a boil, and simmer until tender, about 1 hour. In the last 10 minutes of cooking, add 2 teaspoons salt. Let beans cool in the liquid.
• When beans are cool, drain well. Whisk together lime juice, olive oil, cumin, and salt and pepper to taste. Add to beans and mix well. Refrigerate for a few hours or overnight.
• Cut flesh from the mango in 2 pieces, slicing along pit. Cut away skin. Coarsely chop flesh; place in a small bowl. Add cilantro, scallion, and jalapeno; set aside.
• Heat oven to 375 degrees. On a nonstick baking sheet, evenly sprinkle 1 tablespoon cheese into a rough 3-inch circle. Repeat twice. Have a spatula and a standard-size muffin tin ready.
• Bake cheese for 6 to 7 minutes, turning tray after 4 minutes. Tuiles should be lacy looking and sizzling a bit in the middle.
• Remove a tuile with a spatula and place on top of a muffin cup; place egg on cheese to form a cup shape. Repeat with remaining tuiles. Continue baking and shaping tuiles in batches until all cheese has been used. Remove tuiles from cups when cool.
• To serve, drain beans and place a few tablespoons in each tuile. Top with a heaping tablespoon of mango salsa.