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Archive for the ‘Black Beans’ Category

I ended up with the flu this past week. First time in more than 12 years. But it got me. I made these the day that I was starting to get sick, but I was still in denial. I was SURE I was just getting a bad cold. Nope. But luckily I didn’t lose my appetite while I was sick. And these leftovers called my name all week in the frig. I had to make a deal with the hubby to split the last of them, we both loved them so much.

We enjoyed these topped with a dab of sour cream, chopped avocado and my homemade tomatillo salsa with its tangy taste, which is a nice complement to the other sweet and savory elements.

Sweet Potato, Black Bean and Kale Tacos | Beyond Rice and Tofu

Sweet Potato, Black Bean and Kale Tacos

1 pound of sweet potatoes, 1/4″ dice

2 tsp oil, divided

2-1/2 tsp cumin, divided

2-1/2 tsp chile powder, divided

3/4 tsp salt, divided

1 onion, chopped

2 cups cooked black beans

3 cups kale, torn

Corn tortillas

Sour cream (omit for vegan or dairy-free)

Avocado, chopped

Tomatillo Salsa (Salsa Verde)

Preheat oven to 450*. Line a baking sheet with foil. In a bowl, toss the potatoes with 1 tsp oil, 1 tsp cumin, 1 tsp chile powder and 1/2 tsp salt. Arrange potatoes on baking sheet. Roast for about 10-15 minutes, depending on how small you cut them, turning once.

In a large skillet, heat the remaining 1 tsp oil over medium-high heat. Saute onion until tender. Add remaining 1-1/2 tsp cumin, 1-1/2 tsp chili powder and stir, cook for 1 minute. Mix in black beans. Add kale and 1/4 cup of water and stir well. Cook until kale is wilted down. Add roasted sweet potato and cook until potato is heated through again. Stir in remaining 1/4 tsp salt, or to taste. Add more cumin and/or chili powder as desired.

Heat a skillet or griddle on medium heat. Add a drizzle of oil and allow to heat through. Lightly fry corn tortillas in oil on both sides.

Assemble tacos with sweet potato mixture, sour cream, chopped avocado and tomatillo salsa in corn tortillas.

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Over the years, I have made quinoa salad quite often, usually with the same standard ingredients of black beans, cilantro and tomatoes. Quinoa pairs well with these flavors but this time I wanted to change things up for a slightly different flavor. I liked the slight sweetness in this dressing from the agave nectar. So, try it, and let me know what you think.

Quinoa and Black Bean Salad

Adapted from The Perfect Pantry

1-1/2 cup quinoa

3 cups water

1-15 oz can black beans, drained and rinsed

1 red bell pepper, chopped

1 cup grape tomatoes, halved

3 green onions, chopped

1/4 cup cilantro, chopped

1 avocado, diced

Dressing

2 tsp olive oil

1-1/2 Tbsp lime juice

2 tsp rice vinegar

2 tsp agave nectar *

1/8 tsp chipotle chile powder

1/4 tsp salt

garlic powder

Cook quinoa in water according to directions. Let it cool.

Whisk dressing ingredients together in a bowl.

Combine all other ingredients except the avocado in a large bowl. Add cooled quinoa and pour dressing over the top. Mix well.  Gently fold in avocado and serve.

Notes:

* You can substitute the agave nectar with honey if you’d like.

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Three Bean Tacos

This is an old stand by recipe for us; we’ve made it for years. It makes a lot and can be eaten in a variety of ways so it is great to make when you know you will need some leftovers to munch on later in the week. I am not sure where the original came from, but here is my version.


Three Bean Tacos

2 tsp oil

1 large onion, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

1 Tbsp chili powder *

1 Tbsp oregano

1-1/2 tsp cumin

1 clove garlic

3- 15 oz. cans of beans, drained and rinsed *

1 – 8 oz. can of tomato sauce

Heat the oil in a large skillet. Add the onion, peppers and spices. Saute for 2-3 minutes. Add the beans and tomato sauce and 1/2 can of water (1/2 cup). Bring to a boil, then reduce heat and simmer for approximately 20 minutes.

Serve with hard taco shells, soft corn tortillas, or if you aren’t gluten free, flour tortillas. Add your typical taco toppings like lettuce, tomatoes, cheese, avocado, sour cream, hot sauce, salsa – whatever you like.

In the picture above, I used a Brown Rice Tortilla from Trader Joe’s. They are pretty good, be sure to heat them in the microwave for about 30 seconds.

I also enjoy eating the leftovers heated with some shredded cheese on top and some corn tortilla chips to scoop it up. I have also been known to make a taco salad out of it; just make a bed of lettuce, heat some of it up and place on top of the lettuce and sprinkle with cheese. Add whatever other salad topping you like.

Notes:

* Sometimes I use all regular chili powder, sometimes I substitute part of the chili powder with chipotle chili powder for a slightly different flavor.

* Our usual mix of beans is 1 can of pinto beans, 1 can of chickpeas, and 1 can of black beans, but you can mix it up with whatever you have in the cabinet, kidney beans, black eyed peas, cannellini beans, etc.

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