Directions:

1. Pre-heat oven to 400°F.
2. Spray a parchment-lined sheet pan with vegetable oil.
3. Layer tortilla chips with white bean cheese sauce, black beans, and Monterrey Jack cheese. Bake nachos until cheese is melted.
4. Top with roasted corn salsa.
5. Garnish with pickled red onions, serrano pepper slices, cotija or queso fresco crumbled cheese, and cilantro.
6. Finish with Spicy Avocado Crema.

The post Jamaican Jerk Black Bean Nachos first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/jamaican-jerk-black-bean-nachos/feed/ 0 https://static.camelliabrand.com/recipes/skinny-red-bean-dip/ https://static.camelliabrand.com/recipes/skinny-red-bean-dip/#respond Thu, 31 Mar 2016 15:48:39 +0000 http://www.camelliabrand.com/?post_type=recipes&p=28686 Ingredients: cooked   , softened shredded Directions: Place all ingredients in food processor. Process until smooth. Serve with high-fiber crackers. read more ...

The post Skinny Red Bean Dip first appeared on Camellia Brand.]]>

Ingredients:

• 1 1/2 cups cooked Camellia Brand Red Kidney Beans
• 1 cup salsa
• 2 packages light cream cheese, softened
• 1 cup shredded reduced-fat cheddar shredded cheese

Directions:

1. Place all ingredients in food processor.
2. Process until smooth.
3. Serve with high-fiber crackers.

 

Recipe from Shelly Marie Redmond’s blog, Skinny Louisiana. Shelly is a culinary dietitian, speaker and founder of Skinny Louisiana™, focusing on Louisiana cooking and living with a skinny twist.

The post Skinny Red Bean Dip first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/skinny-red-bean-dip/feed/ 0 https://static.camelliabrand.com/recipes/chipotle-pinto-bean-tortilla-soup/ https://static.camelliabrand.com/recipes/chipotle-pinto-bean-tortilla-soup/#respond Wed, 02 Mar 2016 19:44:54 +0000 http://www.camelliabrand.com/?post_type=recipes&p=28380 Ingredients: Soup   , chopped , minced , diced     Mrs. Renfro’s Chipotle Corn Salsa, or other brand of read more ...

The post Chipotle Pinto Bean Tortilla Soup first appeared on Camellia Brand.]]>

Ingredients:

Soup

• 2 tablespoons canola oil
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 1/2 orange bell pepper, diced
• Kosher salt
• Pepper
• 1 1/2 teaspoons cumin
• 1 teaspoon chili powder
• 1 (16-oz.) jar Mrs. Renfro’s Chipotle Corn Salsa, or other brand of chipotle salsa
• 4 cups vegetable broth
• 4 cups cooked Camellia Brand Pinto Beans
• 1 (15-oz) can whole kernel corn, drained
• Optional toppings: chopped fresh cilantro, chopped red onion, chopped avocado

Crunchy Tortilla Strips

• Small corn tortillas, cut into 1/4-inch wide strips
• Olive oil
• Kosher salt, to taste

Directions:

1. Heat a large pot over medium heat. Add oil, onion, garlic, bell pepper, and a pinch of salt and pepper, and stir. Cook for 4-5 minutes, stirring often, until vegetables are soft.
2. Add cumin and chili powder and stir well. Add salsa and vegetable broth and stir. Increase heat and bring to a boil.
3. Add cooked pinto beans and corn. Stir, reduce heat to a simmer, and cover pot.
4. Simmer covered for 30 minutes.
5. While soup is simmering, make the crunchy tortilla strips. Preheat oven or toaster oven to 375 degrees. Lightly drizzle tortilla pieces with olive oil and a sprinkling of salt, and toss to coat evenly. Spread in a single layer on toaster oven tray or cookie sheet and bake for 12-15 minutes, or until crisp and golden brown.
6. Serve soup with crunchy tortilla strips and optional toppings in ramekins.

Recipe adapted from Minimalist Baker.

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