caramelized corn and black bean tacos with roasted poblano creama

 

Roasted Sweet Potato & White Bean Dip

2 cups peeled, diced sweet potatoes
2 large whole garlic cloves, peeled
2 tbsp olive oil, dived
1 can white beans, drained and rinsed
3 tbsp tahini
3 tbsp lemon juice
1 tsp pure maple syrup
1/2 tsp each cumin and sea salt
1/4 tsp pepper
1/8 tsp cayenne

In a small bowl combine sweet potatoes, garlic and 1 tbsp olive oil. Mix well. Transfer mixture to a small baking pan. Roast uncovered at 425F for about 20 minutes until are tender. Stir occasionally. Remove from oven and let cool slightly. Add roasted potatoes, garlic, 1 tbsp oil and all remaining ingrediants to a food processor. Pulse on and off until mixture is smooth. Add water if needed. Chill at least 3 hours before serving to let flavours delveop. Serve with cucumber (if you like that sort of thing), red peppers, rice crackers or pita wedges.

Serving: 1/4 Cup   106 calories

Recipe from The LooneySpoons Collection via Leader Post (Feb 2, 2013)

Black Bean-Goat Cheese Dip

1 tablespoon olive oil , plus more for brushing (optional)

1 small onion , chopped (about 1 cup)

2 cloves garlic , minced

1 1/2 teaspoons cumin (preferably whole seeds, freshly toasted and ground)

2 cans (15.5 to 19 ounces) black beans , drained and rinsed

1 cup chicken stock

Salt and freshly ground pepper , to taste

2 large poblano peppers

1 bunch scallions , sliced (about 1/2 cup)

1/2 cup coarsely chopped cilantro

1 log (11 ounces) fresh goat cheese

6 whole grain tortillas , cut into wedges

In a large saucepan, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Stir in cumin and cook 30 seconds. Add 1 can beans and lightly mash using a potato masher. Stir in chicken stock and remaining can of beans. Simmer until very thick (but not pasty), 5–7 minutes. Season with salt and pepper. Let cool.

Meanwhile, place poblano peppers directly on a burner over a medium-low gas flame. Turn regularly with tongs to blacken skin, 10–15 minutes (if you don't have a gas stove, you can blacken peppers on a sheet pan under a broiler, turning regularly, about 15 minutes). Place peppers in a paper bag; seal and let sit (and steam) until cool enough to handle. Peel peppers, removing as much of the charred skin as possible without rinsing. Seed and coarsely chop. Transfer to a small bowl and toss with scallions and cilantro.
Preheat oven to 375°. In the bottom of a 1- to 1 1/2-quart soufflé or baking dish, spread half of bean mixture. Top with half of cheese, crumbled, and half of pepper mixture. Repeat layering once more, ending on pepper mixture. Place dish on a sheet pan and bake 30–35 minutes, until top is bubbling. Meanwhile, arrange tortilla wedges on a large baking sheet in a single layer. Place in oven with dip and bake 10–12 minutes or until crisp. Brush with oil and sprinkle with salt, if desired. Serve hot with tortilla chips on the side.

Smoky Black Bean Dip

 1 1/2 Tbsp. canola oil

1/2 cup thinly sliced green onions , including green tops

2 tsp. ground coriander

2 tsp. ground cumin

2 cans (15 ounces) black beans , drained and rinsed

1/4 cup lime juice (about 2 limes)

2 tsp. canned chipotle chilies in adobo sauce

2 tsp. coarse salt

1/2 cup reduced-fat sour cream

1 small jalapeno chili , seeds and ribs removed, minced

1/2 cup and 1 Tbsp. minced cilantro

In a medium sauté pan, heat oil over medium heat. Add onions, coriander, and cumin. Sauté, stirring frequently, until onions are softened, about 2 minutes. Add beans and 1/3 cup water. Simmer until water evaporates, 5 to 7 minutes. Cool 5 minutes.
In the bowl of a food processor fitted with a metal blade, process bean mixture until coarsely mashed. Add lime juice, chipotle chilies, and salt. Process until smooth. Add sour cream, jalapeño, and 1/2 cup cilantro. Pulse just until cilantro is incorporated. Adjust seasoning, then transfer to a bowl. Garnish with remaining cilantro and serve immediately.

Not Your Mama’s Three Bean Salad

1 tps. Grated lemon zest


1 ½ Tbsp fresh lemon juice


1 Tbsp extra virgin olive oil (use the best you have it enhances the flavor)


½ tsp salt
freshly ground pepper


1 15-oz. can black beans rinsed and drained


1 15-oz. can small white beans, rinsed and drained


1 cup cooked green soybeans (edamame)

1/3 red onion, finely diced


1/3 red bell pepper, finely diced


5-6 large basil leaves, thinly sliced
 (you could use 1 tsp dried basil, but it won’t be as good)

In a medium bowl combine lemon zest, lemon juice, oil, salt and ground pepper.
 Add the rest of the ingredients and toss to coat evenly. Refrigerate for an hour and serve.
 Keeps 2-3 days in the refrigerator.