Best 2 Black Bean Corn Tortilla Recipes

When it comes to a delicious and satisfying meal, the black bean corn tortilla is a culinary masterpiece that blends flavors and textures in a delightful harmony. Whether you're a seasoned chef or a home cooking enthusiast, crafting the perfect black bean corn tortilla is an art form that requires a delicate balance of ingredients and a keen attention to detail. From selecting the freshest black beans and corn to mastering the art of tortilla making, embarking on this culinary journey will not only tantalize your taste buds but also leave you with a sense of accomplishment. So, gather your ingredients, prepare your kitchen, and let's dive into the secrets behind creating the ultimate black bean corn tortilla.

Let's cook with our recipes!

BLACK BEAN, CHICKEN AND CORN SOUP WITH TOASTED TORTILLA STRIPS

Black Bean, Chicken and Corn Soup With Toasted Tortilla Strips image

Another cooking class recipe. This is a lovely tortilla soup with homemade tortilla strips. The things that make this recipe a little different from the others is the tomato sauce, rice, cilantro and limes. I'm not a big cilantro fan but I loved it in this recipe. I've found that you don't have to flip the tortilla strips if you use foil on the bottom of your baking sheet. Also, the rice is partially cooked so as to not overcook the rice while simmering in the soup. Prep time is if you already have cooked chicken and rice.

Provided by Sabia

Categories Chicken

Time 40m

Yield 8 serving(s)

Number Of Ingredients 21

Ingredients

1 tablespoon olive oil
1 onion, chopped fine
1 teaspoon garlic, minced
2 -3 chicken breasts, cooked and cubed
1 (4 ounce) can diced green chilies
2 (14 1/2 ounce) cans diced stewed tomatoes (don't drain)
2 (8 ounce) cans tomato sauce
2 (15 1/2 ounce) cans black beans, drained and rinsed
2 (15 1/4 ounce) cans whole kernel corn, drained
2 cups mostly cooked long-grain rice
4 -6 cups chicken broth
1 teaspoon salt
1/2 teaspoon fresh cracked pepper
1 bunch cilantro, chopped
2 limes, juice and zest of
sour cream
parmesan cheese
4 -6 flour tortillas
cooking spray or melted butter
salt
pepper

Steps:

In a large pot, saute the olive oil, onions and garlic until the onions are transparent (about 5 minutes).
Next, add the remaining ingredients (except for the cilantro and limes).
Stir well and allow soup to simmer for 20-30 minutes until ready to serve. Before serving, stir in the cilantro, lime juice and zest to keep their flavors.
Garnish with sour cream, parmesan cheese and toasted tortilla strips.
Toasted Tortilla strips: Cut tortillas into 1/2 inch wide strips.
Place the tortilla strips on a large baking sheet (single layered) and spray them with pan spray, or you may baste them with melted butter.
Season with salt and pepper and place them in a 375 degree oven. Bake until golden and crisp (about 10 minutes).
Make sure to turn strips over halfway through the baking process.

TORTILLA, BLACK BEAN, CORN AND TOMATO SOUP

Tortilla, Black Bean, Corn and Tomato Soup image

If you need something you can make quickly from your pantry with a great result, this is it! The heat can be ratcheted up or toned down to your liking. It is healthy, tasty, easy, scratch and a crowd pleaser.

Provided by Ambervim

Categories Black Beans

Time 20m

Yield 12 Cups

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
4 teaspoons garlic, minced
1 teaspoon chili powder (I use green, any will work)
1 hot pepper, minced (Serrano, jalapeno, whatever you have or want to use)
30 ounces diced tomatoes with juice (plus or minus depending on can size or fresh yeild)
30 ounces black beans, rinsed and drained (plus or minus, from a can or start dried and cook first which would, obviously increase your prep ti)
15 ounces chicken broth
10 ounces corn kernels (fresh or frozen best)
coarse salt
fresh coarse ground black pepper
1 cup tortilla chips, crushed (more for garnish if you want)
1 tablespoon lime juice (lemon will do fine, wedges for garnish if you want)
sour cream (for garnish) (optional)

Steps:

Heat oil over medium heat. Add garlic, hot pepper and chili powder and cook until fragrant.
Add tomatoes, beans, broth, corn and 1 cup of water.
Season with salt and pepper.
Bring to a boil.
Reduce to simmer and add tortilla chips. Cook until softened (just a couple minutes).
Remove from heat and stir in lime juice.
Season with salt and pepper if it needs it.
Serve with either lime wedges or sour cream -- maybe add some more crunchy chips -- all are optional.
Enjoy.

Tips:

Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and prevent any scrambling.
Use fresh ingredients whenever possible: This will give your tortillas the best flavor and texture.
Don't overcook the tortillas: They should be cooked just until they are set and slightly browned.
Keep the tortillas warm: Wrap them in a clean kitchen towel or place them in a tortilla warmer to keep them warm and pliable.
Use the tortillas within a few days: Tortillas are best when they are fresh, so try to use them within a few days of making them.

Conclusion:

Black bean and corn tortillas are a delicious and versatile food that can be used in a variety of dishes. They are a good source of fiber, protein, and vitamins, and they are also gluten-free. With a little planning and effort, you can easily make your own black bean and corn tortillas at home. So next time you're looking for a healthy and delicious tortilla option, give this recipe a try!