Paula Deen's Spinach and Black Bean Enchiladas

4 poblano peppers, halved lengthwise and seeded.
2 (15 oz) cans black beans, drained
1 (16 oz) can pinto beans, drained
1 (14.5 oz) can fire-roasted diced tomatoes, drained
1 (8 oz) package cream cheese, softened
1 C sour cream
1 (6 oz) bag fresh baby spinach
30 (6 inch) corn tortillas, torn into 2-inch pieces
1 (10 oz) can enchilada sauce
1/2 C shredded Oaxaca cheese
2 C shredded Monterey Jack and Colby cheese blend.

Preheat broiler.
Line a rimmed baking sheet with aluminum foil. Place peppers , cut side down, on prepared baking sheet. Broil, 5 inches from heat, for 8 to 10 minutes, or utnil skins are charred. Place hot peppers in a zip-top resealable plastic bag; seal bag. Let stand for 10 minutes. Remove peppers from bag, and peel off charred skin, discarding skin. Finely chop peppers.
In a large bowl, combine peppers, beans, tomatoes, cream cheese, sour cream, and spinach.
Reduce oven temperature to 350 degrees. Lightly grease a 13x9-inch baking dish.
Evenly layer half of corn tortillas over bottom of prepared baking dish. Spread half of pepper mixture evenly over tortillas. Pour half of enchilada sauce evenly over pepper mixture. Sprinkle evenly with half of cheeses.
Repeat layers, beginning with pepper mixture and ending with cheeses. Bake for 35 to 40 minutes, or until hot and bubbly. Let stand for 10 minutes before serving.

Menu: Can serve with Creamy Roasted Pepper soup, red rice, guacamole, pico de gallo, etc.

Southwest Chicken, Black Bean & Cilantro Salad

In a large salad bowl, combine black beans, corn, red pepper, green onions, and chicken.
1 (15-ounce) can black beans, rinsed and drained
1 (11-ounce) Mexican-style corn, drained
1 medium red pepper, cut in thin strips
1/2 cup chopped green onions
¼ cup sliced black olives (jalapeno flavored, optional)
4 cups lettuce, torn (romaine, red leaf, green leaf, or iceberg)
1½ cups cooked or grilled chicken, cut into strips
Dressing
Combine oil, lime juice, cilantro, sugar, garlic, chili powder, salt, and pepper in a small bowl. Whisk or mix to blend. Pour dressing over bean mixture:
1 cup olive oil
2 tablespoons lime juice
2 tablespoons chopped cilantro
1½ teaspoons sugar
1clove garlic, minced
½ teaspoon chili powder
½ teaspoon salt, optional
¼ teaspoon pepper
Place lettuce on individual plates or a large serving platter. Put bean and chicken mixture on top of lettuce.
Serves 6.

Quick and Easy Black Beans

2 Cans Black Beans, drained and rinsed
1 T olive oil
2/3 C diced onion
2-3 garlic cloves, pressed or finely minced
1 C chicken broth (or 1 C water + 1 t chicken bullion)
1/4 t cumin
1/4 t coriander
1/4 t oregano
1/2 t salt
1/4 t pepper
1 lime

In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that's a technical culinary term) some of the beans. You don't want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. I like mine on the thicker side so I smoosh quite a bit. They will thicken more upon standing.

If you want a more soupy consistency, just add a little more broth.

Easy Crock Pot Chicken Santa Fe

In a 3-1/2- to 5-quart slow cooker, mix together:
1 15 oz. can black beans
2 15 oz. cans corn
½ cup salsa
Top with:
5 or 6 boneless chicken breast halves
Pour over top of chicken:
Another 1/2 cup salsa
Cover and cook on HIGH for 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the
chicken will be dry.
Sprinkle on top:
1 C. shredded Cheddar cheese
Cover and cook until cheese melts, 5 to 10 minutes. Serves 6.
Serve with white rice.

Robert Redford’s Lamb Chili with Black Beans

In a large saucepan over high heat, heat until hot:
¼ C. oil
Add & cook: stirring for 5 minutes
6 cloves garlic
1/2 medium red onion, diced
1 ½ pound lamb stew meat in 1 inch cubes
2 T. chili powder
1 t. ground coriander
Add & cook on medium for 35 minutes:
3 large blackened tomatoes
(blacken under broiler turning with tongs
4 C. chicken broth
1 16 oz. can crushed tomatoes
1 T. ketchup
1 T. tomato paste
1 T. Worcestershire sauce
Add & cook on low heat for 10 minutes, stirring often:
1 C. black beans, drained
Pinch dried mint
Salt & pepper, to taste
Serve garnished with:
Chopped red onion
Sliced green onion
Sour cream
Pine nuts

Super Good Chili from The Oregonian

Heat in a 5 qt. Dutch over or heavy sauce pot over medium heat.
1 T. oil
Add:
1 ½ pounds ground beef chuck and cook until well browned on all sides. Remove to bowl with slotted spoon.
Add to drippings and cook until tender:
1 large onion, chopped
2 cloves garlic, minced
Return meat to Dutch oven and stir in:
1 T. ground cumin
Stir in:
2 16 oz. cans pinto beans, drained
1 16 oz. can red kidney beans, drained
1 12 oz. can diced tomatoes
1 ½ C. white sparkling cider
1 4 oz. can chopped green chilies
1 T. hot pepper sauce
1 ½ t. salt
Bring to a boil over high heat, reduce heat to low, cover and simmer 20 minutes stirring occasionally.
Serve with:
Grated shredded cheese

Black Bean Chicken Chili

In large skillet sprayed with nonstick cooking spray, brown over medium heat:
1 to ½ pounds chicken tenderloins, cut in ½ inch pieces
1 c. chopped onion
Stir in and bring to a boil:
1 can pinto, white, or small red beans, drained
1 can black beans, drained
1 can stewed tomatoes, Mexican style
2 T. chili powder or seasoning mix.
Simmer for 20 minutes. Serves 6

Texas Barbeque Beans

Mix together:
1 lb. ground beef, browned
1 lb. bacon
2 (16 oz.) cans kidney beans, drained
2 (16 oz.) cans pork & beans, drained
2 (16 oz.) cans butter beans, drained
1/2 c. ketchup
1/2 c. barbeque sauce
4 tbsp. molasses
4 tbsp. mustard
1 tsp. chili powder
1 onion, chopped
Bake in large casserole at 350 degrees for 1 hour, uncovered.

Vanessa's Corn and Black Bean Salsa

2 cans black beans
2 cans corn
1/2 c green onions
1/2 c red onion
1/2 c cilantro
1 t salt
1 T cumin

In food processor or blender:
2/3 c vegetable or olive oil
1/4 to 1.3 c red wine vinegar
2 t sugar
1.2 t salt
1.2 t pepper
1 chipotle pepper in adobo sauce, with some of the sauce. (try to scrape out some of the seeds if you don't want it very spicy)