Tex Mex Black Bean Salsa - Recipe

I found this in a magazine at the allergist's office and had to take a picture with my phone so I could try it out.

2 medium-sized Roma tomatoes, chopped
1/2 medium-sized red onion, chopped
3 scallions, chopped
1 15-oz can black beans, drained & rinsed
1 1/2 tbs taco seasoning
2 tbs sour cream or plain yogurt

1. Mix the tomatoes, onion, scallions, and beans in a bowl. Sprinkle the taco seasoning over the mix and toss gently.

2. Serve topped with sour cream or yogurt.

I made a big batch of this, but I didn't have scallions, so I used some red, yellow, and green peppers. I also included some pinto beans and corn kernels because I had some of that left over, and then I drizzled lime juice over the entire mix. Oh, and some cilantro.

It was good!

Spicy Black Bean Burgers - Recipe

15 oz can black beans (250 g cooked from dry)
1 cup cooked brown rice
1 small onion, finely chopped
1 clove garlic, minced
1/4 cup egg substitute
1 T taco or chili seasoning
4 T salsa

1.  Mash beans. Add remaining ingredients. 


2. Let sit in fridge for 30 minutes (sometimes over night to firm up). 


3. Form into 8 patties. Cook over medium heat for about 5 minutes a side.


Makes 4 (2 patty) servings, each with 159.7 calories, 0.8 g fat, 29.7 g carbs (6.8 g fiber), 8.6 g protein - 2 WW/Core friendly


OMG, these are so freaking awesome! I let them sit in the refrigerator overnight. They fall apart a bit, but they aren't super dry like other recipes I've tried. Definitely a keeper!!!

Curried Chickpeas & Black Beans - Recipe

This one is from the Bootcamp Buddies board.


1-2 teaspoon olive oil
1 cup chopped onion (scallion work well too)
1 tablespoon minced ginger (or 1/8 tsp ground ginger)
2-3 teaspoons curry powder (for this recipe, I like a milder curry powder that has a bit of fennel seed)
1 (14 1/2 ounce) can diced tomatoes, undrained
salt to taste
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can chickpeas, rinsed and drained
1/3 cup chopped fresh cilantro or parsley
1 tablespoon fresh lemon juice

1. Heat oil in a large, non-stick skillet over medium heat.


2. Add onion and ginger and saute about 3 minutes, or until tender.


3. Add curry powder and stir to coat onions evenly.


4. Add tomatoes with their juices and cook 1-2 minutes or until mixture seems slightly thickened, stirring well.


5. Add black beans, chickpeas and salt to taste.


6. Stir to coat beans evenly.


7. Cover, reduce heat and simmer for about 5 minutes or until chickpeas are heated through.


8. Turn off heat, and stir in fresh cilantro (or parsley), and lemon juice.


9. Serve warm.

10. This dish goes nicely over some jasmine or basmati rice.


Makes 4 servings, each with 190.8 calories, 3.1 g fat, 31.9 g carbs (10.3 g fiber), 10.2 g protein - 3 WW/Core friendly by itself.


This was really good, except I bought a can of tomatoes that was twice as big as I needed and didn't realize it until I dumped it all in the pan. Still, I set aside 1 serving to take for lunch tomorrow for Meatless Monday. I'd make this again.

Mexican Chicken Casserole - Recipe

I'm sure there's a recipe out there somewhere for this, but this is what I threw together in honor of Cinco De Mayo!

10-12 oz cooked chicken, cut into bite size pieces (I used the dark meat from a whole chicken I roasted)
1 15-oz can black beans,drained & rinsed
1 15-oz can whole kernel corn, drained
2 oz onion, chopped
2 cloves garlic, minced
2 tsp olive oil
salt & pepper to taste
16 oz salsa
4 oz mozzarella cheese, shredded or diced

1. Preheat oven to 350 degrees.

2. Sautee the onion and garlic in olive oil.

3. Mix all ingredients, except for cheese, in a casserole dish. Sprinkle cheese over top. Bake for 25-30 minutes, or until cheese is bubbly.

This makes 8 servings, each with 213.6 calories, 6.2 g fat, 22.5 g carbs (3.9 g fiber), 16.3 g protein - 4 WW/Core+1

Veggie Burger - Recipe

I stumbled across a recipe for homemade veggie burgers and figured I'd give it a shot for Meatless Monday.

1 (15 oz) can beans
1/2 c dry oats
1/2 oz minced onion
1 clove garlic, minced
1 tbs seasoning mix of your choice (I used 1 tsp each of cumin, salt, and chili powder)
2 1/2 oz water

1. Rinse the beans and mash them with a fork, desired consistency.

2. Add add the oats, onion, garlic, and seasoning.

3. Add the water a little bit at a time and mix to desired consistency.

4. Form 4 patties and fry in pan sprayed with nonstick spray.

The exact nutritional information will vary depending on what beans you use, but I used pinto beans to calculate, because that is what the original recipe calls for. Each patty has 131.8 calories, 1.2 g fat, 24.3 g carbs (6.9 g fiber), 6.8 g protein. 2 WW points/Core friendly.

Quinoa Bean Salad

1/2 cup dry quinoa 

1 cup vegetable broth 

2 cups (1 15-oz can) black beans, drained & rinsed 

2 cups (1 15-oz can) great northern beans, drained & rinsed 

a handful of cilantro and fresh parsley, chopped well 

1/2 tbs garlic powder 

1/2 tbs onion powder 

salt & pepper to taste

1. Simmer quinoa in vegetable broth for about 15 minutes, or until water is absorbed.

2. Mix the beans, herbs, and spices together. Add in warm quinoa.

3. This can be served warm or cold.

This makes 8 servings, each with: 158.8 calories, 1.2 g fat, 28.8 g carbs (8 g fiber), 9.1 g protein. 3 WW points/Core friendly

15 Bean Soup is to die for!!!!

I bought a one-pound bag of dry beans for 15 Bean Soup. Per half cup:

120 calories
1 g fat
20 g carbs (9 fiber!!!!!!!!!)
8 g protein

It comes with a packet of seasoning.

I soaked the beans overnight, then drained and rinsed. Simmer for about 90 minutes. I then added them to the slow cooker, which had some cut up chunks of lean beef in about 8 ounces of tomato sauce. Stir in the seasoning packet and cook on low until the meat is very tender.

This is the best comfort food ever!!! I wish the weather were a bit colder because this really would have hit the spot! I can't wait to make it again.