Black Bean Burgers

I put this recipe up a couple months ago, but I had to put it up again with the picture...doesn't it just look oh so good, trust me, it is!! I absolutly love this recipe and the salsa and avacado just make it even better!
1 can black beans (add cumin and chili spices if you want)

1 cup (maybe a little more) crushed saltine crackers

1 egg, beaten

1/4 cup cornmeal

2 Tbs. oil

5 hamburger buns, toasted

mayo or salad dressing

mustard

tomato

avacados

salsa

Place beans in a food processor (or just mash beans with fork). Cover and process until slighlty mashed; remove from food processor. Mix beans, crackers, and egg. Shape mixture into 5 patties, each about 1/2 inch thick. coat each patty with cornmeal. Heat oil in skillet over medium heat. Cook patties in oil about 10 minutes, turning once, until crisp and thoroughly cooked on both sides. Place on toasted buns and add the extra. Can serve with carrots, fries, fruit, chips or anything you would with a regular barbecue.

Black Bean Tacos

These are so yummy and a fun variety from the usual hard tacos. The bean mixture has a really good flavor with all the spices.
12 taco shell
1 tsp. Olive Oil
1 tsp. Whole cumin seeds
1 can black beans, rinsed and drained
1 cup frozen yellow corn
1 can diced mild green chilies, drained
1/3 cup water, or more as necessary
3 Tbs. ketchup
1 tsp. Chili powder
1/2 tsp. Garlic powder
1/2 tsp. Onion powder
1/2 tsp. sugar
1/4 tsp. Ground cumin
1/4 tsp. Salt, or to taste
Black pepper to taste
Toppings: lettuce, sour cream, cheese, salsa
Preheat oven to 350 degrees. Place the taco shells on a large ungreased baking sheet. Bake on the midde shelf until crisp, 3-5 minutes. Keep warm in a low oven until needed. Meanwhile, in a medium deep-sided skillet, heat the oil over medium-low heat. Add the cumin seeds and cook, stirring constantly, 2-3 minutes, or until lightly toasted and fragrant. Add the black beans, corn, chilies, water, ketchup, and all spices; bring to a brisk simmer over medium-high heat, stirring occasionally. Reduce the heat to low and cook, uncovered, stirring occasionally, until the mixture is thickened, about 5 minutes. To assemble the tacos, place about 2 heaping Tablespoons of the bean mixture in each shell and add the desired toppings.

Open-Face French Bread Sandwhich

French Bread
Mayo or Miracle Whip (your preference)
Black Beans (of course)
Salt and Pepper
Cheese
Olives
Green Onions
Tomatoes

Cut the French Bread in half length-wise, then cut into whatever size for each individual (Justin can do 3/4 of one half size!) Toast the bread for a minute. Add mayo, then black beans and season the beans with salt and pepper, top with cheese, olives, and green onions. Toast until cheese is melted. Then add chopped tomatoes. Oh, so good. This is one of our easy, favorite meals! Justin just loves!!! It can be a little bit messy and of course you can add whatever veggies you love.

Black Bean Tortilla Bake

Justin and I just LOVE mexican food...and for those of you who really know me, I LOVE black beans. Anytime I find a recipe with black beans, I have to try it, this one will definately be added to our collection of Mexican recipes. Justin loved it and Mandi and my mother-in-law were over yesterday and tried it, they both approved! It is so easy.

Black Bean Tortilla Bake
2 Tbs. oil
1 large bell pepper, cored, seeded, and chopped
1 medium-size onion, chopped
3 medium-size cloves, garlic, minced
1 fresh jalapeno pepper, cored, seeded, and chopped
1 can (14 1/2 oz.) diced tomatoes, undrained (I chopped up stewed tomatoes)
1 can (10 oz.) chopped tomatoes with green chiles, undrained
1 can black beans, rinsed and drained
1 Tbs. ground cumin
6 flour tortillas
4 cups shreeded cheese (I did 3 cups and used a mix of sharp cheddar and mozzarella)
For Serving:
Shredded lettuce
Chopped fresh cilantro
Sour Cream

Place the oil in a large pan over medium heat. Add the bell pepper, onion, garlic, and jalapeno. Cook, stirring, until the onion softens, 2-3 minutes. Add both tomatoes, black beans, and cumin and let simmer, stirring occasionally, uncovered, until the sauce is slighlty reduced, 7-8 minutes. Spread about 2 cups of the sauce in the bottom of a 13 by 9-inch baking dish. Place 2 tortillas on top, then sprinkle 1 1/2 cups of the cheese over the tortillas. Spoon half of the remaining sauce over the cheese, top it with 2 tortillas, and 1 1/2 cups of cheese. Repeat with the remaining sauce, 2 tortillas, and 1 cup of cheese. Cover the baking dish with aluminum foil. Bake the casserole at 350 degrees for 35-40 minutes. Serve with Lettuce, cilantro, and sour cream.