Tag Archives: Black Beans

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MEATLESS MONDAY: SWEET POTATO & BLACK BEAN TACOS WITH AVOCADO SAUCE 

These tacos are perfect for your next meatless Monday or taco Tuesday, as these tacos can literally can be made in under 30 minutes, making them an easy weeknight dinner.

The roasted sweet potatoes, black beans, and slaw will all last in the fridge for a good two-three days so you can heat up the sweet potatoes and black beans and assemble the tacos as you’re ready to eat them.

Ingredients 

Tacos:

  • 1 large sweet potato, peeled and diced into 1 inch pieces
  • 1 tablespoon of olive oil
  • Salt and pepper to taste
  • 1 (15oz) can of black beans, warmed up
  • white corn tortillas

Slaw:

  • ½ bag (~8 ounces) of shredded cabbage/ coleslaw (broccoli slaw would also work well)
  • ½ cup of chopped cilantro
  • juice of 1 lime
  • ¼ cup of coconut oil, melted
  • 2 tablespoons of agave
  • 1 teaspoon of cumin
  • 2 tablespoons of white whine vinegar (or apple cider vinegar)

Avocado Sauce:

  • ½ cup of nondairy sour cream
  • 1 avocado, pitted and skinned
  • small handful of chopped cilantro
  • 1 tablespoon of lime juice
  • Salt and pepper to taste
  • Optional for garnish: extra cilantro
  • Sriracha

Instructions

  1. Pre-heat oven to 375 degrees F.
  2. In a bowl, toss the sweet potatoes with the olive oil and some salt and pepper to taste.
  3. On a prepared baking sheet, evenly spread out the diced sweet potatoes and put them in the pre-heated oven to roast for 20 minutes.
  4. While they roast, prepare the slaw: In a large bowl, melted coconut oil, lime juice, cumin, white wine vinegar, and agave are mixed together. Then the slaw is tossed in as well as the cilantro. Set aside.
  5. To prepare the avocado sauce: add Avocado, sour cream, cilantro, lime juice, salt and pepper are blended together in a food processor until the sauce is creamy smooth.
  6. Heat the black beans on the stove.
  7. Once the sweet potatoes are done roasting, the tacos can be assembled by topping a tortilla with the sweet potatoes, black beans, slaw, and the sauce.
  8. ENJOY!!

This recipe serves 8

  

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Meatless Monday: Kale & Black Bean Burritos

If you haven’t tried a kale and black bean burrito yet, then you’ve got to give these burritos a try and see what you’ve been missing! 

Avocado is a great substitute for cheese or sour cream, as you get all the creaminess with none of the dairy. And, the red onions offer a little crunch. 

Kale and Black Bean Burritos (Servings: 4) 

INGREDIENTS

  • 1 large bunch of kale, de-stemmed and roughly chopped into bite-sized pieces
  • 1/4 cup cilantro, chopped
  • 1 lime, juiced
  • 1 Tbsp. of extra virgin olive oil
  • 1/2 tsp. of cumin powder
  • 1/4 tsp. of chili powder
  • 1/4 tsp. of Himalayan sea salt
  • ½ teaspoon seeded and finely chopped fresh jalapeño (optional)
  • 1-2 garlic large cloves, minced 
  • 2 (15 oz.) cans of black beans, rinsed and drained 
  • 4 large burrito-sized flour tortillas
  • 1 avocado, diced
  • 1/4 cup red onion, finely chopped 

INSTRUCTIONS

  1. In a bowl, combine the lime juice, olive oil, cumin, chili powder, sea salt, jalapeño, cilantro and kale. Toss to mix well and set the bowl aside to marinate.
  2. Warm the beans and minced garlic with a couple of tablespoons of water. You can do this in a small sauce pan on the stove over medium-low heat (sauté the garlic in a drizzle of olive oil before adding the beans). Add small amounts of water as necessary. Use a fork to mash up the beans a little and add salt to taste, if necessary.
  3. Warm the tortilla in a skillet or in the microwave for a few seconds. Top the tortilla with the black bean mixture, diced avocado, marinated kale (you may end up with more kale than will fit in your burrito, reserve the extra and serve it on the side). Top with red onion. 
  4. Roll up the burrito by first folding the tortilla over from the bottom to partially cover the beans and greens, then fold in the 2 sides; finish rolling and place the burrito seam side down on a plate. 
  5. Slice in half and serve with guacamole or hummus on the side, if desired.

    Recipe adapted from Cookie and Kate

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    Meatless Monday: Two Bean Pumpkin Chili

    Warm up on a cool fall evening with some Pumpkin Chili. Throw all ingredients into your slow cooker in the morning so you’ll come home to a steaming bowl of chili. Pair with tortilla chips for the ultimate comfort food.  
    Two Bean Pumpkin Chili
    Makes 8-10 servings

    Ingredients

    • ½ Tbsp olive oil
    • 1 onion, diced
    • 4 cloves garlic
    • 1 jalapeño, chopped
    • 1 red bell pepper, diced
    • 1 tsp cumin seeds
    • 1 tsp coriander seeds
    • 1 cup low-sodium vegetable broth
    • 2 Tbsp tomato paste
    • 2 (15oz) canned pumpkin purée 
    • 2 (28 oz) cans diced tomatoes
    • 2 Tbsp oregano
    • 4 Tbsp chili powder
    • 1 (15oz) can kidney beans
    • 1 (15oz) can black beans
    • 2 cups corn (fresh or frozen)
    • 2 Tbsp vegan Worcestershire sauce
    • 1 Tbsp organic  brown sugar
    • Salt and pepper, to taste

    Instructions

    1. In a pot, sauté onions, garlic and jalapenos in oil until onions are translucent about 5-7 minutes.
    2. Add all ingredients into slow cooker and cook on low for 5-6 hours.
    3. Enjoy!!!
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    Meatless Monday: Taco Pasta

    Taco Pasta is perfect for those busy weeknights when you just don’t know what to make for dinner.The ingredients are likely already in your pantry and fridge- and if they’re not, you can make all sorts of substitutions with this dish!

     
    Ingredients

    • 1 box of Pasta
    • 1 small jar of salsa (approximately 1.5 cups)
    • ½ cup of diced onion
    • 1 cup of corn (frozen or fresh)
    • 1 can of black beans (drained and rinsed)
    • 2 Tbsp. of chili powder
    • ¼ tsp. of cumin
    • 1 Tbsp. of Extra virgin olive oil

    Instructions

    1. Cook pasta per directions on box, drain and set aside.
    2. Heat 1 Tbsp. of oil in pan, saute onion.
    3. When onion is soft, add salsa, corn, beans and spices. Stir and heat.
    4. Combine “sauce” with cooked pasta.
    5. Serve and Enjoy!
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    Meatless Monday: Avocado Brownies

    The avocado is one of the best foods you can eat. You will find over 20 essential nutrients in an avocado. These include B vitamins, Vitamin E, Folic Acid, Potassium, and Fiber just to name a few.  

     There is an added health benefit of eating avocados. They contain healthy fats which bind with nutrients from other foods allowing the body to absorb and digest them better.

    Many people who are trying to lose weight are concerned about the calorie content of an avocado. It is true that they are one of the more calorie dense fruits but this generally isn’t something to worry about for most people. For those who are trying to maintain or lose weight, the bigger concern is the fat content. One cup of avocado has about 21g of fat. 

    Even if you are on a diet and concerned about the calories and fat content you can still enjoy avocado (in moderation) a couple of times a week. The nutritional benefits far outweigh any possible down side associated with this delicious fruit!

    One of the greatest things about this delicious food is the wide variety of recipes you can make using it.

    Today’s Meatless Monday recipe is for vegan avocado brownies! These are healthy brownies made with black beans instead of flour, and avocado instead of butter or oil. Holy Guacamole, you’re going to love these fudgy chocolate-packed vegan and gluten free treats!!!

    Avocado Brownies (Vegan, GF)

    Ingredients

    • 1 large flax egg (1 Tbsp Flaxseed meal + 2.5 Tbsp of water)
    • 1 – 15oz can low sodium black beans, rinsed and drained
    • 1/2 medium to large ripe avocado
    • 1 tablespoon vanilla extract
    • 1/2 cup packed dark brown sugar
    • 2/3 cup unsweetened cocoa powder
    • 1 teaspoon coconut oil
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon baking powder
    • 1/3 cup vegan chocolate chips, plus 2 tablespoons for sprinkling

    Instructions 

    1. Preheat oven to 350 degrees F. Grease a 8×8 inch baking pan.
    2. Place flax egg, black bean, avocado, vanilla, and brown sugar and process in a food processor until smooth. 
    3. Add in cocoa powder, coconut oil, baking soda, and baking powder and process again until smooth. Batter will be thick. If batter is way too thick and won’t process, you can add in a tablespoon or two of almond milk. This batter needs to be very thick in order to produce fudgy brownies. 
    4. Fold in chocolate chip or sprinkle onto batter then transfer to prepared pan and use a spatula to spread evenly to sides. 
    5. Sprinkle top of batter with 2 tablespoons of remaining chocolate chips.
    6. Bake for 22-30 minutes or until knife inserted in center comes out somewhat clean. We don’t want these to dry out, but we also don’t want them completely raw either! The top of the batter should be completely set and no longer jiggle. 
    7. Cool pan completely on wire rack then cut into 12 bars.
    8. Enjoy!  

    Notes

    The brownies are best went made in a food processor so that beans can blend together better.

    The brownies are best when served at room temperature or cold. They should be stored in the fridge. 

    Recipe from www.ambitiouskitchen.com

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    Meatless Monday: Rice and Black Bean Burritos

    Mexican food is one of my favorite types of cuisine. I recently visited Los Angeles, California and this is what inspired me to find a good recipe for vegan burritos.

    Rice and Black Bean Burritos
    (Vegan, Gluten-Free)
    Prep time: 10 mins
    Cook time: 15 mins
    Total time: 25 mins

    Ingredients:
    Tortillas for wrapping, use gluten-free if needed

    For the Rice:
    2 tbsp olive oil
    1 white onion, diced (reserve some for beans)
    2 cloves garlic, minced
    1 cup vegetable broth
    1 cup diced fresh tomato
    ¼ cup water
    1 cup rice

    For the Chili-Lime Beans:
    2 tbsp fresh lime juice
    1 clove garlic, minced
    1 tsp sea salt
    1 tsp black pepper
    ¾ tsp chili powder
    2 tsp cumin
    2 cans black beans, well-rinsed, drained

    Toppings:
    Cilantro, finely chopped
    Carrot, grated and peeled

    Instructions:
    1. Cook the onion and garlic in 2 tbsp of olive oil for 5-10 minutes in a sauce pan.

    2. Add the rice, broth, water and tomato and cook, covered until rice is cooked. About 10-15 minutes.

    3. Add the extra onion and garlic to a fry pan with the black beans, lime juice, cumin, chili powder, salt and pepper. Using a potato masher, mash up some of the beans in the pan and continue to cook for about 5-8 minutes until heated through.

    4. Once the rice and beans are done, add to a large wrap with cilantro, carrot and salsa, roll up and enjoy!

    5. Makes 4 very large burritos.

    Variations: You could also add non-dairy cheese (Daiya) and serve with guacamole desired.

    Recipe adapted from Deryn Macey

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    Meatless Monday: Spicy Spaghetti Squash with Black Beans

    This is not your typical spaghetti squash recipe. Rather than using the squash as a mere substitute for pasta with red sauce, this recipe combines strands of spaghetti squash with Southwestern-inspired ingredients such as black beans, lime juice, and roasted corn. This naturally gluten-free vegan recipe makes a tasty light meal for a weeknight supper. It also works as a flavorful side dish.

    Spicy Spaghetti Squash with Black Beans
    Serves: 2

    Ingredients:
    * 1 spaghetti squash, halved lengthwise and seeded
    * 2 Tbs. extra-virgin olive oil
    * 1/2 cup of red onion, chopped
    * 3 garlic cloves, minced
    * 1 jalapeño pepper, seeded and minced
    * 1/2 cup of red bell pepper, chopped
    * 1 Tbs. ground cumin
    * 1 Tbs. Mexican oregano
    * 1 Tbs. chili powder
    * 1 can black beans (drained and rinsed)
    * 1 cup sweet corn, frozen or fresh
    * Salt and freshly ground pepper
    * 1/2 cup cilantro, finely chopped
    * 1 lime
    * 1 cup shredded (nondairy) cheddar cheese

    Instructions:
    Preheat the oven to 375°F. Arrange squash in a large baking dish, cut-sides down. Pour 1/2 cup water into the dish and bake until just tender, 30 to 35 minutes. Using a fork, scrape up the flesh, making the “spaghetti” (leave the shell intact for stuffing).IMG_2389.JPG
    For the filling, heat oil in a large skillet over medium heat. Add onion, garlic, jalapeño and bell pepper and cook for 2 minutes or until soft. Add beans, corn and chili powder; cook, stirring frequently, 1 minute longer. Add cooked squash, cilantro, lime juice and salt, cook 1 minute until heated through.

    Stuff each squash half with the mixture and top with shredded (nondairy) cheddar cheese.

    Switch oven to broil. Stick it back under the broiler until the cheese melts and gets brown and bubbly.

    Remove from the beginning oven, garnish with cilantro and enjoy!IMG_2386.JPG