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These vegetable enchiladas are packed with beans, corn, peppers and kale. Using store-bought enchilada sauce is a great way to save time—red or green both work well here.
Place the zucchini, squash, peppers and onion in a bowl and coat them with 2 tablespoons of olive oil and season with salt and pepper. Next, cook the vegetables on a hot grill for 3 to 4 minutes.
View Recipe. Grilled Vegetable & Black Bean Farro Bowls. Photographer: Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster ... View Recipe. Three-Bean Chili. This rib-sticking ...
vegetable oil; 2 medium zucchini, cut in half lengthwise and thickly sliced (about 3 cups) 2 clove garlic, minced; 1 / 2 tsp dried rosemary leaves, crushed; 4 cup Swanson® Vegetable Broth (Regular or Certified Organic) 1 can (about 14.5 ounces) diced tomatoes, drained; 1 can (about 19 ounces) white kidney beans (cannellini), rinsed and drained
Stir the picante sauce, beans and corn in the skillet and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the corn is tender. Spoon 1/2 cup bean mixture down the center of each tortilla. Top with the cheese, lettuce and sour cream. Fold the tortillas around the filling.
These root vegetable recipes are a great way to highlight seasonal produce while keeping things simple yet satisfying. Perfect for weeknight dinners or special occasions, they show just how ...