318 black bean spinach cheese Recipes

giant beans or 8 oz dried large lima beans, salt, high-quality white bread, quartered, extra virgin olive oil, onions, minced, garlic cloves, minced or pressed through a garlic press about 1 tbsp, spinach, stemmed and washed, diced tomatoes, drained, minced fresh dill leaves, ground black pepper, feta cheese, crumbled about 1 1/2 cups, lemon, cut into wedges for serving

salsa, frozen chopped spinach, thawed and well drain, velveeta cheese, diced, cream cheese, diced, rotel, sliced black olives, jalapeno, chopped coarsely, black beans, corn, salt & pepper

cook: 5 to 7 hours (low ), 2-1/2 to 3-1/2 hours (high), vegetable broth, tomato puree, white or great northern beans, rinsed and drained, converted rice, chopped onion, garlic, minced, dried basil, crushed, salt, ground black pepper, coarsely chopped fresh spinach or kale leaves, shredded parmesan cheese

white beans, rinsed, black beans, rinsed, cooked ham, cubed, carrots, chopped, onion, chopped, diced tomatoes with garlic and herbs, do not drain, pepper, low sodium chicken broth, fresh kale or 2 cups spinach, torn into small pieces, parmesan cheese

frozen breaded spicy chicken breast strips, thawed, fresh baby spinach, tomato, cut into 12 wedges, chopped green pepper, fresh baby carrots, black beans, rinsed and drained, mexicorn, drained, salsa, barbecue sauce, prepared ranch salad dressing, shredded mexican cheese blend

boneless skinless chicken breast, frozen chopped spinach, thawed and well-drained, sliced green onion, carton light sour cream, plain fat-free yogurt, all-purpose flour, ground cumin, salt, low-fat milk, diced green chili peppers, drained, flour tortillas, shredded reduced-fat monterey jack and cheddar cheese blend, black beans, salsa

frozen breaded spicy chicken breast strips, thawed, fresh baby spinach, tomato, cut into 12 wedges, chopped green pepper, fresh baby carrots, black beans, rinsed and drained, mexicorn, drained, salsa, barbecue sauce, prepared ranch salad dressing, shredded mexican cheese blend

olive oil, onions, diced, garlic cloves (minced or pressed ), celery, diced, carrot, diced, broth (chicken, veg, or beef stock all work well) or 4 cups water (chicken, veg, or beef stock all work well), whole grain pasta (spirals, elbows , ribbons...), white beans, cooked . (2 16oz cans or 2 cups dried beans soaked or cooked), tomato sauce (or 1 can sauce and 1 can diced tomato), salt, black pepper, spinach (chopped or shredded. can use 2 boxes frozen spinach.) or 4 cups kale (chopped or shredded. can use 2 boxes frozen spinach.), parmesan cheese, grated

southwestern eggrolls, chicken breast fillet, vegetable oi, minced red bell pepper, minced green onion, frozen corn, canned black beans, rinsed and drained, frozen spinach, thawed and drained, diced, canned jalapeno peppers, minced fresh parsley, cumin, chili powder, salt, cayenne pepper, shredded monterey jack cheese, five 7-inch flour tortillas, avocado-ranch dipping sauce, smashed , fresh avocado (about half of an avocado), mayonnaise, sour cream, buttermilk, white vinegar, salt, dried parsley, onion powder, dried dill weed, garlic powder, pepper, chopped tomato, chopped onion, preheat barbecue grill to high heat., rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. lightly salt and pepper each side of the chicken while it cooks. set chicken aside until it cools down enough to handle., preheat 1 tbsp of vegetable oil in a medium-size skillet over medium-high heat ., add the red pepper and onion to the pan and saute for a couple minutes until tender., dice the cooked chicken into small cubes and add it to the pan. add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. cook for another 4 minutes. stir well so that the spinach separates and is incorporated into the mixture., pan from the heat and add the cheese. stir until the cheese is melted ., wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot., spoon approximately 1-fifth of the mixture into the center of a tortilla. fold in the ends and then roll the tortilla over the mixture. roll the tortilla very tight, then pierce with a toothpick to hold together. repeat with the remaining ingredients until you have five egg rolls. arrange the egg rolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. overnight is best., while the egg rolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl., preheat 4-6 cups of oil to 375 degrees ., deep fry the egg rolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes., egg roll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. garnish the dipping sauce with the chopped tomato and onion.

unsalted butter, melted, grated parmesan cheese, unsalted butter, all-purpose flour, tomato paste, heavy cream, brandy, fresh lemon juice (please not the bottled kind!), kosher salt, crushed red pepper flakes (more if you desire), shrimp, peeled, deveined and with tails removed (about 6 oz), minced onion, minced garlic, unsalted butter, minced fresh spinach (spinned dry), pureed white beans (about 3/4 cup whole beans, drained), dried thyme, black pepper, room-temperature egg yolks, room-temperature egg whites, cream of tartar, table salt, chopped scallion

farfalle pasta (bowties), tomatoes, diced, garlic clove, crushed, great northern beans, drained, low sodium chicken broth, fresh spinach (coarsely chopped , 6 oz), part-skim mozzarella cheese (shredded ), parmesan cheese, grated, fresh ground black pepper

brown rice, black beans 104221, kidney beans 104228, spinach, soy cheese 57736, head cauliflower, zucchini, yellow, garlic, light silken firm tofu 16164, flour, salted margarine 120800, salt, pepper, pine nuts

whole wheat tortillas (some are fortified with omegas as well), no-salt-added black beans, rinsed, drained, frozen organic spinach, shreaded organic cheddar cheese

chicken, raw spinach, colby cheese, diced tomatoes, chopped cilantro, corn, black beans, tortilla chips, hidden valley ranch dressing

baby spinach , salad, mexican blend cheese, pre-shredded, tortillas, butter, chili powder, sour cream, to serve, salsa, to serve (i used white corn and black bean salsa)

dijon mustard, apple cider vinegar, superfine sugar (caster sugar), extra virgin olive oil, olive oil (or canola oil), bacon (streaky , not lean, chopped into large pieces, 250g), garlic cloves (peeled and chopped ), baguette (or use ordinary bread), eggs (preferably jumbo organic ), fine green beans (200g) or 14 oz any young green beans (200g), blue cheese, crumbled into chunks (your choice , about 140g), baby spinach (pillow packs, washed and ready-to-use, 200g), grape tomatoes (plum tomatoes, 100g, red-ripe ), salt (preferably flaky sea like maldon), black pepper

sized portabello mushrooms , gently cleaned and sliced, fresh spinach, cleaned and stems removed, garlic cloves, minced, white onion, minced, grain rice, plain, chicken stock, diced tomato, ground cumin, black beans, drained and rinsed, salt, pepper, tortillas, fresh and warm, diced scallion, shredded monterey jack cheese, mexican crema, adobo sauce , from a can of chipotle peppers, honey, bacon, cooked and crumbled, salt, pepper

extra lean ground beef, oatmeal (unlikely yes, but a must. it dissolves while cooking, you want even notice it but have to have it fo), chili powder, cumin, frozen chopped spinach , defrosted, salsa, black beans, drained, corn kernel, monterey jack cheese, tortillas