Devils Black Bean Salsa Recipes

CHEESY BLACK BEAN SALSA VERDE EGG BAKE

Steps:

• Preheat the oven to 375 degrees.
• In a medium pot sauté the 4 cups fresh spinach until wilted {this takes about 2-3 minutes}. Set aside.
• In a large mixing bowl beat together the 8 eggs. Add in the salsa verde and a pinch of salt and pepper and whisk together.
• Spray an 8 1/2 x 12 inch baking dish with cooking spray. Spread the black beans on the bottom of the dish and then top with the spinach, and sprinkle the green onions and cilantro. Sprinkle the cheese over the spinach and black beans and slowly pour the egg mixture over top of everything. Use a fork to gently mix the eggs until everything is combine.
• Bake for 35-40 minutes or until the egg mixture is settled and starts to become golden brown on top.
• Let sit for 10 minutes and then cut into squares.
• Serve warm with your favorite garnishes like salsa, sour cream, fresh cilantro and extra cheese.

BLACK BEAN SALSA

Steps:

• In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.

DEVIL'S BLACK BEAN SALSA

Steps:

• Preheat oven to 450 degrees. Brush baking sheet with oil. Spread corn on prepared baking sheet in an even layer; roast until kernels begin to brown, about 10 minutes. Set aside to cool.
• Place bell pepper on gas burner; roast until charred on all sides. Transfer to bowl; cover with plastic wrap. When cool, peel off charred skin with your fingers, and remove stem and seeds. Chop into 1/4-inch dice; place in large bowl.
• Add corn, beans, the diced mango, hot red pepper, onion, lime juice, remaining oil, and the salt; toss to combine. Let rest at room temperature for 1 hour before serving.