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Black Bean Salsa Salad
12 oz. dried black beans, cooked
3 ears fresh corn, cooked
1 small red onion, diced
3 fresh jalapeno peppers, minced
1 jicama, diced
2 tomatoes, seeded and diced
6 to 8 T. fresh lime juice
6 T. vegetable oil
3 cloves garlic, minced
1/2 C. chopped fresh cilantro
1 t. ground cumin
Salt and pepper to taste
Cilantro Cream Sauce
In bowl, combine beans and
vegetables. Combine remaining ingredients except
cream sauce and toss with bean-vegetable mixture. Cover and refrigerate
overnight to marinate.
Serve, if desired, with a dollop of cilantro cream sauce. Makes 15 servings.
Cilantro Cream Sauce
3/4 C. mayonnaise
3/4 C. sour cream
1 t. ground cumin
1 t.lime juice
1 can (4 ounces) chopped green chiles (drained)
1/4 C. chopped fresh cilantro
1 to 2 cloves garlic, crushed
Salt and pepper to taste
Combine all ingredients. |
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Sirloin Burritos
1 lb. sirloin steak, diced or ground
1 T. vegetable oil
1 (16 oz.) can pinto beans
3 C. tomatoes, peeled and chopped
2 T. Worcestershire sauce
2 C. Monterey Jack cheese, shredded
2 C. fresh green chilies, chopped
6 flour tortillas
1 1/2 C. lettuce, shredded
1 1/2 C. onions, chopped
Brown steak in oil in large saucepan; stir in beans, 1cup tomatoes, 1 cup onion
and Worcestershire sauce; cook, stirring occasionally for 10 minutes.
Meanwhile, bring chilies, 1 cup tomatoes and remaining onion to a boil in small
saucepan. Reduce heat; simmer for 5 minutes.
Divide meat mixture evenly among the tortillas, fold envelope-style and place in
a lightly greased baking dish. Top with cooked chili mixture and cheese.
Bake at 400°F. for 8 to 10 minutes, or until lightly browned. Divide lettuce and
remaining tomatoes on plates. Top with tortillas.
Makes 6 servings.
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