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Full Online Book HomeLearning KitchenBeansandgrains - Black Beans - Mexican Caesar Salad Tacos
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Beansandgrains - Black Beans -  Mexican Caesar Salad Tacos Post by :rbaldwin Category :Learning Kitchen Author :Unknown Date :November 2011 Read :852

Click below to download : Beansandgrains - Black Beans - Mexican Caesar Salad Tacos (Format : PDF)

Beansandgrains - Black Beans - Mexican Caesar Salad Tacos

We often receive requests for meatless entrees. This healthy and intriguing recipe got a thumbs up from all of the tasters in the Ortega kitchen. Try it for yourself!

8 cups (10-ounce package) torn Romaine lettuce
2 cups (8 ounces) mild cheddar shredded cheese, divided
1 ripe avocado, diced (optional)
1/2 cup (4-ounce can) Ortega® Diced Green Chiles
1/2 cup canned black beans, drained and rinsed
/4 cup frozen whole-kernel corn, thawed
1/3 cup Caesar salad dressing
1/4 cup Ortega® Thick & Smooth Taco Sauce
1 package (12) Ortega® Taco Shells, warmed
Diced tomatoes


Combine lettuce, 1 cup cheese, avocado, chiles, beans and corn in large bowl.

Combine dressing and taco sauce in small bowl; mix well. Pour over lettuce mixture; toss well to coat.
Fill each taco shell with salad mixture; top with remaining cheese and tomatoes.
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Beansandgrains - Black Beans -  Roasted Corn, Black Bean And Mango Salad
-------- ------------ : 1 tablespoon vegetable oil 2 garlic cloves, minced 3 cups fresh corn kernels (about 6 ears) 2 cups diced peeled ripe mango (about 2 pounds) 1 cup chopped red onion 1 cup chopped red bell pepper 1/3 cup fresh lime juice 3 tablespoons chopped fresh cilantro 1/2 teaspoon salt 1/2 teaspoon ground cumin 1 drained canned chipotle chile in adobo sauce, chopped 2 (15-ounce) cans black beans, rinsed and drained 8 cups gourmet salad greens Heat oil in a large nonstick skillet over medium-high heat. Add garlic; cook 30 seconds. Stir in corn; cook 8 minutes or until
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Beansandgrains - Black Beans -  Mexican Black Beans Beansandgrains - Black Beans - Mexican Black Beans

Beansandgrains - Black Beans -  Mexican Black Beans
1 tablespoon olive oil 4 garlic cloves, finely chopped 1 large jalapeño chili, seeded, chopped 1/2 teaspoon (generous) ground cumin 2 (15-ounce) cans black beans, rinsed, drained 1 (14 1/2-ounce) can low-salt chicken broth Fresh lime juice Chopped fresh cilantro Heat oil in heavy large saucepan over medium-high heat. Add garlic, chili and cumin and sauté 30 seconds. Add beans and broth and cook 5 minutes, stirring occasionally. Coarsely mash beans with potato masher. Continue boiling until thick, stirring frequently, about 10 minutes. Season to taste with lime juice, salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.
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