Posts tagged beans
I hadn’t planned on making anything festive for Cinco de Mayo, but when I got home from work, I had an extreme hankering for Mexican fare and mango margaritas. Have I mentioned how much I love Williams-Sonoma’s margarita mixes? They come in pineapple, lemon-lime, and mango. I’ve been making mine with added frozen fruit like strawberries, pineapple and peaches, and blending to creamy consistency. My taco idea turned out great, and since there is no added cheese or sour cream, these are a pretty healthy and satisfying meal.
Spinach and Sweet Potato Tacos:
- 1 sweet potato, baked (I poked holes in mine and threw it in the microwave for about seven or eight minutes)
- 1 yellow onion, chopped
- 2 big handfuls of spinach
- 1 15 oz can fat free vegetarian refried beans, warmed
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 6 corn or flour tortillas, taco size
- Salsa (I used my favorite, Newman’s Own Pineapple Salsa)
Heat about 1/4 cup of water on medium in a large frying pan on stove top. Add chopped onion and sauté for about five minutes, or until onion is translucent. Add spinach, stir, and sauté another two minutes. Scoop sweet potato out of its skin, chop into 1-inch cubes, and add to spinach and onion. Add cumin, chili powder, and garlic powder, and stir again. Heat another pan on medium-low, and place one tortilla flat in the middle of the pan. Scoop a layer of refried beans down the center, then top with spinach-sweet-potato-onion mixture. Fold over one side of the tortilla to make a taco, and heat for 2 – 3 minutes on each side, flipping with a spatula. Transfer taco to a plate and top with salsa. This recipe yields six tacos.
I made the most amazing stir-fry EVER last night, and I’m currently eating the leftovers (pictured). My bff over at Cuisine Vegan told me I’ve been eating too much soy, which is true, so I wanted to make something last night with no soy but lots of protein and fiber. I threw some brown rice in my rice cooker with coconut milk instead of water. Then I went to the gym, did the elliptical while watching Law & Order: SVU on my iPhone, and when I got back, my rice was so fluffy and sweet-smelling.
The stir-fry I just made up as I went along because I couldn’t decide whether to have something Asiany or TexMexy. What I came up with was/is the most delicious meal I have made in quite awhile. It is so filling, too! The rice really needs to be made with coconut milk to produce such a fantastic blend of flavors. Here is my stir-fry recipe.
- 1 tbsp. sesame oil
- 1 large yellow onion, chopped
- 1 tsp. minced garlic
- 1 tbsp. soy sauce
- 1 15 oz. can black beans, rinsed and drained
- 3 large kale leaves, rinsed and chopped
- 1 red pepper, diced
- 1/2 tsp. sriracha sauce
- 1/2 tsp. chili powder
- 1/2 tsp. cumin
- salt and pepper to taste
Heat the sesame oil in a skillet over medium heat. Add the onion and red pepper, and let them caramelize a bit. Next, add the soy sauce, garlic, and black beans. Stir-fry for a few minutes, and then add the kale. Don’t worry if the kale is really leafy and it looks like you just put a shrubbery in your yummy food; the kale will cook down in about 5 minutes of stir-frying. Last, add the sriracha and seasonings, mixing well. Serve over a bed of coconut rice and enjoy!
I love making burritos for dinner. Only one pan gets messy, it takes about 7 minutes total, and I can make a perfectly me-sized portion. The other night, I made a soy chicken burrito with pineapple salsa and black beans that really hit the spot. The soy chicken I use is Delight Soy brand, which is a North Carolina based company that makes insanely delicious faux meat products. A little birdie told me that the soy chicken used in Whole Foods’ mock chicken salad is Delight Soy brand. If you’re in NC, you can procure your own Delight Soy chicken at Whole Foods or Earth Fare in the frozen foods section. Otherwise, Gardein makes awesome fake chicken, too. Here is my quick and easy burrito recipe:
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 tbsp. olive oil
- 1 tsp. cumin
- salt and pepper to taste
- 1/4 cup chopped cilantro
- 1/2 can organic black beans, drained and rinsed
- One serving soy chicken
- 1/2 cup pineapple salsa (My favorite is Newman’s Own brand)
- 1 whole wheat tortilla
- 1/8 cup daiya vegan cheddar cheese
- 1/8 cup tofutti vegan sour cream
Heat oil over medium heat in frying pan. Add onion, garlic, and soy chicken to pan, and saute 3 minutes. Flip soy chicken as necessary. Next, add cilantro, black beans, spices, and pineapple salsa. Stir until chicken is thoroughly heated, or about 4 minutes.
Place tortilla on microwave safe plate, add vegan cheese and heat in microwave about 1 minute, or until cheese has melted a bit. Add sour cream to tortilla, then scoop bean and chicken mixture from pan onto tortilla. Wrap and enjoy.