Best 4 Mexican Jumping Beans South Beach Diet Phase 1 Friendly Recipes

**Mexican Jumping Beans: A Culinary Expedition into a Unique and Flavorful Dish**

Embark on a culinary journey to discover the tantalizing flavors of Mexican Jumping Beans, a dish that combines the essence of Mexican cuisine with the principles of the South Beach Diet Phase 1. Prepared using fresh, wholesome ingredients, this delectable dish offers a delightful symphony of textures and flavors that will tantalize your taste buds. With variations ranging from a refreshing salad to a hearty entree, Mexican Jumping Beans caters to diverse preferences, making it a perfect choice for health-conscious individuals seeking culinary satisfaction. Get ready to explore a world of culinary delight as we delve into the enticing recipes that await you.

Here are our top 4 tried and tested recipes!

MEXICAN JUMPING BEAN

Mexican Jumping Bean image

Make and share this Mexican Jumping Bean recipe from Food.com.

Provided by chefbigwilliam

Categories Vegan

Time 1h45m

Yield 100 100, 100 serving(s)

Number Of Ingredients 19

Ingredients

6 lbs black beans
6 lbs pinto beans
6 lbs kidney beans
25 green peppers, diced
25 red bell peppers, diced
12 lbs corn
5 lbs red onions, diced (about 15 onions)
9 cups cilantro, chopped
4 cups lime juice
6 cups lemon juice
8 ounces honey
1/2 cup sea salt
1/2 lb of chopped garlic
1 cup cumin
1/2 cup black pepper
1/2 cup puree, chipotle
4 tablespoons chili powder
8 tablespoons of smoked paprika
10 cups olive oil

Steps:

add all beans together.
add red and green bell pepper.
add red onion.
add all ingridents after cilantro in bowl and whisk.
toss dressing with beans and veggies.
add cilantro.

Nutrition Facts : Calories 388.9, Fat 23.5, SaturatedFat 3.3, Sodium 652, Carbohydrate 40, Fiber 9.8, Sugar 8.5, Protein 9.6

MEXICAN JUMPING BEANS (SOUTH BEACH DIET-PHASE 1 FRIENDLY)

Mexican Jumping Beans (south Beach Diet-phase 1 Friendly) image

Done in 20 minutes on the stovetop; I like to serve this with my Low Carb Mexi Baked Chicken for a complete and festive low carb dinner. Also a tasty, easy side dish to serve with your tacos, fajitas, etc.

Provided by TheDancingCook

Categories Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 small onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
1 teaspoon olive oil
2 (15 ounce) cans red kidney beans, drained and rinsed
1 cup water
2 tablespoons chili powder or 2 tablespoons taco seasoning (I prefer and use taco seasoning, homemade with no sugar)
low-fat Mexican cheese blend, for topping

Steps:

In a medium saucepan, sautee the pepper, onion and garlic in olive oil until crisp-tender.
Add beans, water and seasoning; simmer on low to medium heat until thickened (about 10 minutes).
Top with cheese upon serving.

THE SOUTH BEACH DIET CHEESECAKE

The South Beach Diet Cheesecake image

Not bad for a diet cheesecake. Satisfies that sweet tooth. Phase 2 on The South Beach Diet. The 20 minutes prep times includes the 15 minutes cool-down phase before adding the sour cream topping.

Provided by dojemi

Categories Cheesecake

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 (8 ounce) packages low-fat cream cheese
3 eggs
1 cup Splenda sugar substitute
1 teaspoon vanilla
1 pint low-fat sour cream
1/4 cup Splenda sugar substitute
1 teaspoon vanilla

Steps:

Beat ingredients for'cake' until smooth.
Pour into a 9" greased square pan.
Bake at 350 degrees for 35 minutes.
Remove from oven for 15 minutes-- leave oven on.
Meanwhile-- mix topping ingredients together and mix well.
After the 15 minutes has elapsed, pour topping over the cheesecake and spread evenly, and bake for 10 minutes more.
Chill.

SOUTH BEACH DIET BLACK BEAN SOUP (PHASE I FRIENDLY)

South Beach Diet Black Bean Soup (Phase I Friendly) image

This is a quick and flavorful adaptation of the general recipe in the South Beach Supercharged book. It's warm and homey and quite filling, plus it's delicious!

Provided by CHRISSYG

Categories Black Beans

Time 17m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 teaspoon olive oil
1 small onion, chopped
1 garlic clove, chopped
1/2 cup green pepper, chopped
1/2 teaspoon sazon goya (one packet)
1 teaspoon dried oregano or 1 teaspoon fresh oregano
2 (15 ounce) cans black beans, drained and rinsed
2 cups chicken broth
1 tablespoon cilantro, chopped plus additional (to garnish)
1/2 cup fresh tomato, chopped (Roma works best)

Steps:

In a medium sauce pan, sauté onion, garlic and green pepper in olive oil until they begin to soften (about 5-7 minutes).
Add the rest of the ingredients (except the tomatoes) and bring to a rolling boil.
Reduce heat and simmer 5-7 minutes longer.
Remove about half of the mixture and place in a blender and puree, returned pureed soup to the pot (or if you have an immersion blender, use it in the pot for the entire batch).
Serve hot with chopped tomatoes and a few more sprigs of cilantro.

Nutrition Facts : Calories 248.9, Fat 2.8, SaturatedFat 0.6, Sodium 385.6, Carbohydrate 40.8, Fiber 14.3, Sugar 2.2, Protein 16.6

Tips:

Use fresh ingredients: The fresher the ingredients, the better the flavor of your Mexican Jumping Beans will be.
Don't overcook the beans: Overcooked beans will be mushy and bland. Cook them just until they are tender.
Season the beans well: Mexican Jumping Beans are a blank canvas for flavor. Season them with your favorite Mexican spices, such as chili powder, cumin, and oregano.
Use a good quality salsa: The salsa is a key ingredient in Mexican Jumping Beans. Choose a salsa that you enjoy the flavor of.
Serve the beans hot: Mexican Jumping Beans are best served hot and fresh from the pan.

Conclusion:

Mexican Jumping Beans are a delicious and easy-to-make dish that is perfect for any occasion. They are also a great way to use up leftover beans. So next time you have some leftover beans, don't just throw them away. Make Mexican Jumping Beans instead! You won't be disappointed.