Tacos are one of my favorite foods! I ran across this recipe a few weeks ago and decided to give it a try. So delicious! I didn't make the honey-lime cream sauce to go on top, just the filling. In addition to tacos, I think this filling would be delicious in quesadillas or enchiladas!
Honey-Lime Sweet Potato Black Bean Tacos
INGREDIENTS
1 1/2 lbs sweet potatoes, peeled and diced into 1/2-inch cubes
4 Tbsp olive oil, divided
1 tsp cumin
1 tsp paprika
1/2 tsp chili powder
1/4 tsp ground coriander
1/8 - 1/4 tsp cayenne pepper
Salt and pepper
1 small yellow or white onion, finely diced
2 cloves garlic, minced
1 (14.5) oz can black beans, thoroughly rinsed and drained (the second time I made this recipe, I ended up adding 2 cans of black beans, just to stretch the filling a little further)
1 cup frozen corn, thawed and drained
3 Tbsp honey
3 Tbsp fresh lime juice
2 Tbsp chopped fresh cilantro leaves
Tortillas (I went with corn-wheat blend)
INSTRUCTIONS
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil, set aside. Peel and dice sweet potatoes and place in large bowl. Add 3 tablespoons of olive oil and add in paprika, cumin, chili powder, coriander, cayenne and salt and pepper. Toss to coat evenly, then pour onto prepared baking sheet.
Bake for 20-25 minutes, or until tender and slightly caramelized, stirring once halfway through baking.
While the potatoes are roasting, in a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat. Add onion and saute about 5 - 6 minutes, adding in garlic during last minute of cooking. Reduce heat a bit, to medium-low, add in drained and rinsed black beans, and corn, and heat until warmed through.
Add in roasted sweet potatoes, drizzle with honey and lime juice and cilantro. Stir to combine well. Serve over warm tortillas with desired toppings.
I topped my tacos with a little bit of hot salsa and crumbled cojita cheese, plus had some lime-cilantro rice on the side. I actually bought some pepitas (roasted pumpkin seeds) to put on top as well, but forgot about them! But that's another good topping option. The recipe made lots (especially after I added the extra can of beans), so we'll be eating leftovers for days!
Showing posts with label Vegan. Show all posts
Showing posts with label Vegan. Show all posts
Wednesday, May 18, 2016
Sunday, January 24, 2016
Lentil Stuffed Pepper Soup
This soup was delicious! I made lime-cilantro rice to go along with it, adding the rice separately was a great idea. Michael and I ate this for a week, our friend Elliott also had it with us for dinner one night. When I said I was about to throw the leftovers away (they were a week old at that point), he asked if he could take them home instead!
I've been trying lots of new recipes since cutting out meat and Oh My Veggies has been a great resource! Lots of delicious recipes and beautiful photography. If you have any suggestions for vegetarian recipe sources, I'd love to hear them!
Ingredients
1 cup uncooked brown lentils, rinsed
1 tablespoon extra-virgin olive oil
1 yellow onion, diced
3 cloves garlic
1 red bell pepper, cored and diced
1 green bell pepper, cored and diced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 (15-ounce) can diced fire roasted tomatoes
1 (15-ounce) can tomato sauce
4 cups vegetable broth
2 cups water
10 ounces cooked brown rice (optional)
Fresh parsley for serving (optional)
Instructions
In a large pot, warm the olive oil over medium-low heat. Add the diced onion, sprinkle with a pinch of salt and pepper, and cook for about 3 minutes, until translucent.
Next, add the garlic, bell peppers and dried herbs, and continue to cook for 5 more minutes. Pour in the can of diced tomatoes with their juices, tomato sauce, vegetable broth, water, and lentils, and stir everything together. Turn the heat to high to bring to a boil then reduce it to medium and cook for about 35 minutes, or until the lentils are tender.
Serve the soup warm with fresh parsley and add brown rice as desired on top of the soup.
Read more at http://ohmyveggies.com/lentil-stuffed-pepper-soup/#VfelxQ1bwGZ045Kg.99
I've been trying lots of new recipes since cutting out meat and Oh My Veggies has been a great resource! Lots of delicious recipes and beautiful photography. If you have any suggestions for vegetarian recipe sources, I'd love to hear them!
Ingredients
1 cup uncooked brown lentils, rinsed
1 tablespoon extra-virgin olive oil
1 yellow onion, diced
3 cloves garlic
1 red bell pepper, cored and diced
1 green bell pepper, cored and diced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 (15-ounce) can diced fire roasted tomatoes
1 (15-ounce) can tomato sauce
4 cups vegetable broth
2 cups water
10 ounces cooked brown rice (optional)
Fresh parsley for serving (optional)
Instructions
In a large pot, warm the olive oil over medium-low heat. Add the diced onion, sprinkle with a pinch of salt and pepper, and cook for about 3 minutes, until translucent.
Next, add the garlic, bell peppers and dried herbs, and continue to cook for 5 more minutes. Pour in the can of diced tomatoes with their juices, tomato sauce, vegetable broth, water, and lentils, and stir everything together. Turn the heat to high to bring to a boil then reduce it to medium and cook for about 35 minutes, or until the lentils are tender.
Serve the soup warm with fresh parsley and add brown rice as desired on top of the soup.
Read more at http://ohmyveggies.com/lentil-stuffed-pepper-soup/#VfelxQ1bwGZ045Kg.99
Sunday, August 30, 2015
Southwestern Black Bean Salad with Citrus Dressing
Original source: http://www.thegardengrazer.com/2014/01/southwestern-black-bean-salad-with.html
Ingredients
15 oz. can black beans
8 oz. cherry tomatoes, diced
1 cup corn (I used frozen, thawed)
1 large orange bell pepper, diced
1/3 cup red onion, finely diced
3/4 cup loosely packed cilantro, stems removed
{For the dressing}
Juice from 1 large orange
Juice from 1 1/2 limes
1/4 tsp. cumin, or more to taste
1/2 tsp. agave (or honey)
1/8 tsp. salt
Optional: cayenne pepper or chipotle for a kick!
Directions
Make the dressing: in a small bowl, whisk together all ingredients until agave/honey is incorporated. It should yield about 1/2 cup dressing. Set aside.
In a separate bowl, combine the beans (rinsed and drained), tomato, corn, red onion, bell pepper, and roughly chopped cilantro.
Add the dressing and toss to combine.
Best if chilled 1 hour (can be longer) before serving.
Stir well before serving, as some of the dressing gathers at the bottom.
Yum! I had this as a side dish to a veggie burger, then mixed the leftovers with quinoa to take for lunches for a few days.
Ingredients
15 oz. can black beans
8 oz. cherry tomatoes, diced
1 cup corn (I used frozen, thawed)
1 large orange bell pepper, diced
1/3 cup red onion, finely diced
3/4 cup loosely packed cilantro, stems removed
{For the dressing}
Juice from 1 large orange
Juice from 1 1/2 limes
1/4 tsp. cumin, or more to taste
1/2 tsp. agave (or honey)
1/8 tsp. salt
Optional: cayenne pepper or chipotle for a kick!
Directions
Make the dressing: in a small bowl, whisk together all ingredients until agave/honey is incorporated. It should yield about 1/2 cup dressing. Set aside.
In a separate bowl, combine the beans (rinsed and drained), tomato, corn, red onion, bell pepper, and roughly chopped cilantro.
Add the dressing and toss to combine.
Best if chilled 1 hour (can be longer) before serving.
Stir well before serving, as some of the dressing gathers at the bottom.
Yum! I had this as a side dish to a veggie burger, then mixed the leftovers with quinoa to take for lunches for a few days.
Sunday, January 5, 2014
Chunky Lentil and Vegetable Soup
So I am currently sidelined with an unhappy IT band. While I'm waiting for it to heal, I've been biking to keep up my cardio. Last night a cold front came in and also brought strong wind gusts, up to 25 miles an hour. I decided to set out on a long-ish bike ride on the White Rock Creek Trail this morning. Heading south on the trail was cold and windy, I realized that my gloves weren't keeping my fingers very warm. After 30 minutes heading south, I turned around to head back north and realized I'd had a tailwind the entire way! I tried for a few minutes to struggle against the wind, but my hands were painfully cold and I realized it would take me about twice the amount of time to get back to my starting point. After less than 10 minutes, I took shelter in the nearby tennis center and called Michael to pick me up. The cold and wind was just too much for me!
After I took a hot shower to thaw out, I made myself some hearty soup. This soup was really easy, delicious and inexpensive!
I didn't have any paprika, so I subbed some chili powder which I knew had smoked paprika in it. This definitely cranked up the heat, so I ended up adding a little sugar to cut the spiciness. It was still delicious, but I think the smoked paprika would definitely add some depth so I will use that next time.
Ingredients
2 Tbsp olive oil
2 cloves garlic
1 medium onion
½ lb. (3-4) carrots
3 ribs celery (I left this out)
1 (15 oz.) can black beans
1 cup brown lentils
1 tsp cumin
1 tsp oregano
½ tsp smoked paprika
¼ tsp cayenne pepper
Freshly ground black pepper
1 (15 oz.) can petite diced tomatoes
4 cups vegetable broth
½ tsp salt
Instructions
Mince the garlic and dice the onion. Cook both in a large pot with olive oil over medium heat until tender. Meanwhile, slice the celery and peel and slice the carrots. Add the celery and carrots to the pot and continue to sauté for about 5 more minutes.
Drain the can of black beans and add it to the pot along with the dry lentils, cumin, oregano, smoked paprika, cayenne pepper, and some freshly cracked pepper (10-15 cranks of a pepper mill). Finally, add the diced tomatoes (with juices) and vegetable broth, and stir to combine.
Increase the heat to medium high and allow the pot to come up to a boil. Once it reaches a boil, turn the heat down to low, place a lid on top, and let it simmer for 30 minutes. After 30 minutes, test the lentils to make sure they are tender. If not, continue to simmer until they are tender.**
Taste the soup and add salt as needed (I added ½ tsp). Serve hot.
After I took a hot shower to thaw out, I made myself some hearty soup. This soup was really easy, delicious and inexpensive!
I didn't have any paprika, so I subbed some chili powder which I knew had smoked paprika in it. This definitely cranked up the heat, so I ended up adding a little sugar to cut the spiciness. It was still delicious, but I think the smoked paprika would definitely add some depth so I will use that next time.
Ingredients
2 Tbsp olive oil
2 cloves garlic
1 medium onion
½ lb. (3-4) carrots
3 ribs celery (I left this out)
1 (15 oz.) can black beans
1 cup brown lentils
1 tsp cumin
1 tsp oregano
½ tsp smoked paprika
¼ tsp cayenne pepper
Freshly ground black pepper
1 (15 oz.) can petite diced tomatoes
4 cups vegetable broth
½ tsp salt
Instructions
Mince the garlic and dice the onion. Cook both in a large pot with olive oil over medium heat until tender. Meanwhile, slice the celery and peel and slice the carrots. Add the celery and carrots to the pot and continue to sauté for about 5 more minutes.
Drain the can of black beans and add it to the pot along with the dry lentils, cumin, oregano, smoked paprika, cayenne pepper, and some freshly cracked pepper (10-15 cranks of a pepper mill). Finally, add the diced tomatoes (with juices) and vegetable broth, and stir to combine.
Increase the heat to medium high and allow the pot to come up to a boil. Once it reaches a boil, turn the heat down to low, place a lid on top, and let it simmer for 30 minutes. After 30 minutes, test the lentils to make sure they are tender. If not, continue to simmer until they are tender.**
Taste the soup and add salt as needed (I added ½ tsp). Serve hot.
Friday, December 27, 2013
Everything White Bean Hummus
I came across this recipe online a couple of weeks ago and just knew I had to make it! I love all things hummus and I also love everything bagels. So the thought of combining the two sounded just perfect! I decided to make it for my mother-in-law's annual Christmas Day brunch. I usually don't bring a new recipe to a potluck, but luckily this was a huge hit! We brought bagel chips for dipping because, well, you know.
I didn't have any sesame oil and didn't feel like buying a whole bottle to only use two tablespoons, so I left that out and the flavors were still really good. I am certain I will be making this again, so I might get a bottle to see if it makes a big difference.
Everything Hummus
Ingredients:
3 cups cooked cannellini/great northern beans (or 2 cans, drained and rinsed)
6 tablespoons olive oil + more for drizzling
2 tablespoons toasted sesame oil
1 whole head of roasted garlic
1/4 teaspoon salt
2 tablespoons dried minced onion
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1 tablespoon dried minced garlic
1 teaspoon flaked sea salt
1/4 teaspoon black pepper
crackers for serving
directions:
In a small bowl, combine dried onion, sesame seeds, poppy seeds, garlic, sea salt and black pepper. Toss to mix.
Add beans and roasted garlic to a food processor and pulse and blend until combined the beans begin to puree, about 2-3 minutes. With the processor still going, stream in olive oil and sesame oil, blending continuously for a few minutes (and scraping down the sides if needed) until as smooth as desired. Add salt and taste, adding more if desired but remember - all of the seasoning will go on top.
Add hummus to a bowl and drizzle with extra olive oil. Pour everything seasoning overtop and serve immediately.
I didn't have any sesame oil and didn't feel like buying a whole bottle to only use two tablespoons, so I left that out and the flavors were still really good. I am certain I will be making this again, so I might get a bottle to see if it makes a big difference.
Everything Hummus
Ingredients:
3 cups cooked cannellini/great northern beans (or 2 cans, drained and rinsed)
6 tablespoons olive oil + more for drizzling
2 tablespoons toasted sesame oil
1 whole head of roasted garlic
1/4 teaspoon salt
2 tablespoons dried minced onion
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1 tablespoon dried minced garlic
1 teaspoon flaked sea salt
1/4 teaspoon black pepper
crackers for serving
directions:
In a small bowl, combine dried onion, sesame seeds, poppy seeds, garlic, sea salt and black pepper. Toss to mix.
Add beans and roasted garlic to a food processor and pulse and blend until combined the beans begin to puree, about 2-3 minutes. With the processor still going, stream in olive oil and sesame oil, blending continuously for a few minutes (and scraping down the sides if needed) until as smooth as desired. Add salt and taste, adding more if desired but remember - all of the seasoning will go on top.
Add hummus to a bowl and drizzle with extra olive oil. Pour everything seasoning overtop and serve immediately.
Sunday, October 13, 2013
Mediterranean Barley with Chickpeas and Arugula
This recipe was super easy and made really delicious leftovers! I will definitely make it again.
The only change I made was that instead of pistachios, I used toasted pine nuts. We loooove pistachios and I think if I bought a bag, we would have eaten the whole thing! Plus, I had some pine nuts that needed to be used up. The great thing about a recipe like this is that it would be easy to mix up the ingredients. For example, you could easily sub quinoa or brown rice for the barley, use baby spinach in place of arugula, use cannellini beans in place of the chickpeas... the possibilities are endless!
Mediterranean Barley with Chickpeas and Arugula
Ingredients
1 cup uncooked pearl barley
1 cup packed arugula leaves
1 cup finely chopped red bell pepper
3 tablespoons finely chopped sun-dried tomatoes, packed without oil
1 (15 1/2-ounce) can no-salt-added chickpeas, rinsed and drained
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon crushed red pepper
2 tablespoons chopped pistachios
Preparation
1. Cook barley according to package directions, omitting salt. Combine barley, arugula, bell pepper, tomatoes, and chickpeas in a large bowl.
2. Combine lemon juice, oil, salt, and crushed red pepper, stirring with a whisk. Drizzle over barley mixture, and toss. Sprinkle with pistachios.
Susan Russo, Cooking Light
APRIL 2011
The only change I made was that instead of pistachios, I used toasted pine nuts. We loooove pistachios and I think if I bought a bag, we would have eaten the whole thing! Plus, I had some pine nuts that needed to be used up. The great thing about a recipe like this is that it would be easy to mix up the ingredients. For example, you could easily sub quinoa or brown rice for the barley, use baby spinach in place of arugula, use cannellini beans in place of the chickpeas... the possibilities are endless!
Mediterranean Barley with Chickpeas and Arugula
Ingredients
1 cup uncooked pearl barley
1 cup packed arugula leaves
1 cup finely chopped red bell pepper
3 tablespoons finely chopped sun-dried tomatoes, packed without oil
1 (15 1/2-ounce) can no-salt-added chickpeas, rinsed and drained
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon crushed red pepper
2 tablespoons chopped pistachios
Preparation
1. Cook barley according to package directions, omitting salt. Combine barley, arugula, bell pepper, tomatoes, and chickpeas in a large bowl.
2. Combine lemon juice, oil, salt, and crushed red pepper, stirring with a whisk. Drizzle over barley mixture, and toss. Sprinkle with pistachios.
Susan Russo, Cooking Light
APRIL 2011
Saturday, April 6, 2013
Pine Nut and Lemon Orzo
I needed a quick and easy side dish to take to our Easter potluck and found this recipe in my search. It seemed to fit the bill so I put it together that morning. This made a delicious side dish! It makes a lot, so we ended up taking some home and the leftovers were delicious as well.
Pine Nut and Lemon Orzo
Ingredients
4 cups uncooked orzo (rice-shaped pasta; about 1 1/2 pounds)
2 tablespoons grated lemon rind
3/4 cup fresh lemon juice (about 4 medium lemons)
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
3/4 cup chopped fresh flat-leaf parsley
1/2 cup pine nuts, toasted
Preparation
Cook pasta according to package directions, omitting salt and fat. Drain.
Combine rind, juice, salt, and pepper in a large bowl. Slowly add oil to juice mixture, stirring constantly with a whisk. Add pasta to juice mixture; toss to coat. Cool to room temperature. Stir in parsley and pine nuts.
Jackie Mills, R.D., Cooking Light
MAY 2007
Pine Nut and Lemon Orzo
Ingredients
4 cups uncooked orzo (rice-shaped pasta; about 1 1/2 pounds)
2 tablespoons grated lemon rind
3/4 cup fresh lemon juice (about 4 medium lemons)
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
3/4 cup chopped fresh flat-leaf parsley
1/2 cup pine nuts, toasted
Preparation
Cook pasta according to package directions, omitting salt and fat. Drain.
Combine rind, juice, salt, and pepper in a large bowl. Slowly add oil to juice mixture, stirring constantly with a whisk. Add pasta to juice mixture; toss to coat. Cool to room temperature. Stir in parsley and pine nuts.
Jackie Mills, R.D., Cooking Light
MAY 2007
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