Betty Crocker: bean main dishes

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Moroccan Garbanzo Beans With Raisins

Spicy Black Bean Burritos

 

* Exported from MasterCook *

 

Moroccan Garbanzo Beans With Raisins

 

Recipe By : Betty Crocker's Vegetarian Cooking, page 42

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Rice Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 large onion -- sliced

1/2 cup chopped onion -- (about 1 medium)

1 clove garlic -- finely chopped

2 tablespoons peanut oil

1 cup diced acorn or butternut squash

1 cup vegetable broth

1/4 cup raisins

1 teaspoon ground turmeric

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

15 ounces canned garbanzo beans -- drained

2 cups hot cooked rice

 

An exotic-tasting dish that uses everyday ingredients.

 

Cook onions and garlic in oil in 3-quart sauce-pan about 7 minutes,

stirring frequently, until tender. Stir in remaining ingredients except

garbanzo beans and rice. Heat to boiling; reduce heat. Cover and simmer

about 8 minutes, stirring occasionally, until squash is tender. Stir in

garbanzo beans. Serve over rice. 4 servings

 

PER SERVING: Calories 335; Protein 8 9; Carbohydrate 66 g; Fat 5 g:

cholesterol 0 mg; Sodium 440 mg

 

 

 

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* Exported from MasterCook *

 

Spicy Black Bean Burritos

 

Recipe By : Betty Crocker's Vegetarian Cooking, page 45

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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***PUMPKIN SEED SAUCE***

2 tablespoons chopped onion

1 small garlic clove -- crushed

1 tablespoon reduced-calorie margarine

2 tablespoons shelled pumpkin seeds

1 slice whole wheat bread

torn into small pieces

1 tablespoon canned chopped green chiles

1/4 cup vegetable broth

1/4 cup evaporated skim milk

1 dash salt

***REMAINING INGREDIENTS***

1 cup chopped broccoli

1/2 cup chopped onion -- (about 1 medium)

2 cloves garlic -- finely chopped

1 tablespoon reduced-calorie margarine

1 cup julienne strips yellow squash

(about 1 medium)

2 tablespoons shelled pumpkin seeds

roasted

1 tablespoon lemon juice

1/4 teaspoon red pepper flakes

1/4 teaspoon ground cumin

1 small red bell pepper

cut into 2 x 1/4-inch strips

15 ounces canned black beans -- drained

6 flour tortilla -- warmed

(about 8 inches in diameter)

 

By using evaporated skim milk rather than regular skim milk, you'll make a

sauce that's thicker and whiter.

 

Prepare Pumpkin Seed Sauce: cook onion and garlic in margarine, stirring

frequently, until onion is tender. Stir in pumpkin seeds and bread. Cook

over medium heat, stirring frequently, until bread is golden brown. Stir

in chiles. Place mixture in blender or food processor. Cover and blend or

process until finely ground. Add broth, milk and salt. Cover and process

until blended. Keep warm.

 

Cook broccoli, onion and garlic in margarine in 10-inch nonstick skillet,

stirring frequently, until onion is tender. Stir in remaining ingredients

except tortillas. Cook uncovered, stirring occasionally, until squash and

bell pepper are crisp-tender.

 

Spoon about 1/2 cup of the vegetable mixture onto center of each tortilla.

Fold one end of tortilla up about 1 inch over mixture; fold right and left

sides over, overlapping. Fold remaining end down. Serve with Pumpkin Seed

Sauce. 6 servings

 

PER SERVING: Calories 265; Protein 13 g; Carbohydrate 37 g; Fat 8 g;

Cholesterol C mg; Sodium 190 mg

 

 

 

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