Make These : Easiest Black Bean Tacos Ever.

I am obsessed with this ‘I can’t believe it’s not a real recipe’ for black bean tacos. I don’t really like beans but I adore black beans and in this recipe they make the perfect ground beef replacement.

This recipe I just kind of made up, it makes about 6 tacos which serves 2 hungry adults. I get all my supplies for this recipe from Trader Joe’s because they have organic taco shells and organic black beans at really great prices and their taco seasoning mix is spicy which I love and their salsa is chunky.

For well under $10 you can have this amazingly healthy and tasty dinner in about 15 minutes.

Ingredients:

1 Package of taco shells

1 Jar of salsa

1 Packet of taco seasoning mix

1 Can of black beans

Directions:

Open beans, drain out the liquid and dump them into a pot which will be simmering over med heat

Open salsa and drain out excess liquid, add to beans in the pot.

Open taco seasoning mix, use about .5 the package, mix into pot then adjust to your taste preference.

Simmer over medium heat for about 10-15 minutes.

Toast the taco shells for 2 minutes in an oven set to 350.

Remove taco shells, fill with the goodness and then enjoy the easiest black bean tacos ever.

Stay Chizzle,

M.

Recipe Time: No Bake Cocoa-Almond Vegan Cookies.

What’s easier and/or better than no bake cookies? These dairy-free gems are ready to go in under an hour, this recipe makes about 3 1/2 dozen cookies. Each cookie has 95 calories, 6 grams of fat, 2 grams of protein and 1 gram of fiber. Enjoy 🙂

No Bake Cocoa-Almond Vegan Cookies.

Ingredients:

– 1 Cup Natural Cane Sugar.

– 6 Tablespoons Unsweetened Cocoa.

– 1/2 Cup Coconut or Almond Milk.

– 1/2 Cup Virgin Coconut Oil.

– 1/4 Teaspoon Sea Salt.

– 3/4 Cup Almond Butter.

– 2 1/2 Cups Quick-Cooking Oats.

– 1/2 Cup Unsweetened Shredded Coconut.

– 1 Tablespoon Vanilla Extract.

Directions:

– Mix sugar, almond milk, coconut oil, cocoa and salt in a large saucepan over medium high heat.

– Bring to a boil and proceed to boil for 90 seconds, stirring constantly.

– Remove from heat and stir in almond butter, oats, coconut and vanilla.

– Drop by rounded teaspoons onto parchment paper, flattening slightly.

– Chill for 30 minutes to set and store in the refrigerator.

Recipe Time: Mushroom And Pinto Bean Veggie Burgers.

People love using mushrooms as a meat replacement because once they are cooked they provide a similar a taste and texture. This recipe uses mushrooms and pinto beans as the base of the burger and all can be said and done in 30 minutes or less. There are 200 calories per veggie burger, 8 grams of protein, 6 grams of fiber, they are gluten- free and vegan as well.

Enjoy 🙂

Mushroom And Pinto Bean Veggie Burgers.

Ingredients:

1/2 Onion, Diced.

1/2 Clove Garlic, Minced.

1 Tablespoon Olive Oil

1 1/2 Green Onions, Diced.

1 Teaspoon Cumin.

1/4 Cup Fresh Mushrooms, Diced.

1 Cup Pinto Beans.

1/2 Teaspoon Parsley.

Salt And Pepper To Taste.

4 Tablespoons Of Olive Oil For Frying.

Directions:

– Saute the onions and garlic in olive oil for 3-5 minutes, until the onions are soft.

– Add the green onions, cumin and mushrooms and cook for 5 minutes, until mushrooms are cooked. Set aside.

– Drain the beans and mash them with a fork or process in a food processor until well mashed.

– Add the mushrooms to the beans as well as the parsley, salt and pepper. Stir until well combined.

– Shape the mixture into 2 patties and heat the olive oil in a non stick skillet.

– Cook each side for 3-4 minutes and serve immediately.

Recipe Time: Vegan Pumpkin Spice Muffins.

Figured this is a great recipe for this time of year. Bake a bunch and share the vegan goodness with your friends and family through out the Holiday Season. This recipe makes about 16 muffins, each muffin has 145 calories, 5 grams of fat, 2 grams of protein and 2 grams of fiber.

Enjoy 🙂

Vegan Pumpkin Spice Muffins.

Ingredients:

– 1 Cup All-Purpose Flour

– 1 Cup Whole Wheat Pastry Flour

– 1 Teaspoon Baking Soda

– 1/2 Teaspoon Salt

– 1/2 Teaspoon Ground Nutmeg

– 1 Teaspoon Ground Cinnamon

– 1/2 Teaspoon Ground Ginger

– 1/2 Teaspoon All Spice

– 1 Cup Pumpkin Puree

– 2/3 Cup Light Agave Nectar

– 1/2 Cup Canola Oil

– 1/4 Cup Coconut Milk

– 1/2 Cup Unsweetened Shredded Coconut

– 1 Cup Chopped Walnuts, Toasted

– 3/4 Cup Dried Cranberries

Directions:

– Preheat oven to 350. Line a 12 cup muffin tin with baking cups.

– Sift together flours, baking soda, salt, nutmeg, cinnamon, ginger and all spice in a bowl.

– In a separate bowl mix together pumpkin puree, agave, oil and coconut milk.

– Stir wet mix into dry until just incorporated, do not over mix.

– Fold in coconut, walnuts and cranberries.

– Divide batter evenly into muffin tins.

– Bake for 20-25 minutes.

Recipe Time: Easy Vegan Black Bean Burgers.

This is a super easy, super tasty recipe for black bean burgers. No eggs or egg re-placers needed, this burger is all natural and naturally vegan.  These burgers will take 30 minutes to prepare tops and don’t call for any crazy ingredients. Who says eating vegan is hard and expensive?

Easy Black Bean Burgers:

Ingredients:

– 1 Cup Black Beans

– 1/2 Cup Planko Bread Crumbs

– 1/4 Cup Finely Chopped Onions

– 1/4 Cup Finely Chopped Carrots

– 1/4  Cup Finely Chopped Mushrooms

– 2 Cloves Of Minced Garlic

– 2 Tablespoons Of Ketchup

– 2 Teaspoons Of Dijon Mustard

– 2 Teaspoons Ground Cumin

– 2 Teaspoons Ground Chili Powder

– 1/2 Teaspoon Salt

– Olive Oil Or Cooking Spray To Coat The Pan

Directions:

– Coat Frying Pan With Olive Oil Or Cooking Spray And Add Onions, Carrots and Mushrooms. Saute For 5 Minutes, Until Soft.

– Add Garlic And Stir For 30 Seconds.

– Add Ketchup, Mustard, Cumin, Chili Powder And Salt. Stir To Combine.

– Remove The Vegetables From The Heat And Seat Aside To Cool. Once They Are Cool Enough To Handle Toss Them Into A Food Processor And Add The Black Beans And The Planko Bread Crumbs.

– Pulse A Few Times To Combine.

– Remove From Food Processor And Form The Mixture Into 2 Large Patties. Place Them On A Foil Lined Baking Sheet And Lightly Coat Them With Olive Oil Or Cooking Spray So They Do Not Stick.

– Bake For 15 Minutes At 450 Degrees.

– Serve A Top A Whole Grain/Sprouted Grain Bun With Some Avocado And Sweet Potato On The Side.

Enjoy 🙂

Nutrition Information (Each): 215 Calories. 8 Grams Of Protein. 6 Grams Of Fat. 8 Grams Of Fiber.

Recipe Time: Easiest Crispy Fried Tofu Ever.

Fried tofu is simple and amazing yet finding the perfect recipe seems to be a bit tricky. This recipe skips all the drama and takes us to the point, crispy tofu. For best results use extra firm tofu and press it for 15-30 minutes before cooking. I pressed for 30 minutes between plates and was good to go. If you like your tofu firm through out or if you are picky with your tofu (as I am) then cut the pieces even smaller than suggested and take it from there. This recipe is for a whole block of tofu but unless you have a few kids to feed, you will have plenty of left overs to make an easy stir fry or some veggie fried rice the next day. You can even eat it cold because yes, it is that good 🙂

Easiest Crispy Fried Tofu Ever.

Ingredients:

–  1 Block Extra Firm Organic Tofu.

–  4 Tablespoons Of Flour.

–  4 Tablespoons Of Planko Bread Crumbs.

– 3 Teaspoons Of Garlic Powder.

– 1/2 Teaspoon Of Salt.

– 1 Teaspoon Of Pepper.

– 4 Tablespoons Of Olive Oil.

Directions:

– Press Your Tofu As Recommended Above And The Cut Into 1/2 in. Cubes.

– In A Bowl Combine Cut Tofu And All Ingredients Except The Oil.

– Toss To Coat Tofu With The Mixture. You Can Also Toss It All In A Ziplock Bag And Shake It. You Want The Tofu Coated Well.

– Heat The Oil On Medium Heat In A Large Skillet, Add The Tofu And Cook For About 6-8 Minutes Until Light Brown And Crispy.

Enjoy!!!

Recipe Time: Grilled Pineapple and Macadamia Nut Salsa.

This recipe came in my direction via Vegetarian Times. It’s like a bunch of Hawai’i in a dish so kick back and enjoy it with some tarro chips or grilled tofu.

Grilled Pineapple and Macadamia Nut Salsa.

Ingredients:

– 1 Large Pineapple, Quartered.

– 1/2 Cup Unsalted, Dry Roasted Macadamia Nuts, Chopped.

– 1/2 Cup Diced Red Bell Pepper.

– 1/4 Diced Red Onion.

– 2 Tablespoons Lime Juice.

– 2 Tablespoons Finely Chopped Cilantro.

– 2 Teaspoons Seeded and Diced Jalapeno Chile.

– 1 Clove Garlic, Minced.

– 3/4 Teaspoon Chipotle Chile Powder.

Directions:

– Preheat Grill or Grill Pan. Grill Pineapple Quarters 4 Minutes on Each Side or Until Tender and Juicy and Dark Brown Char Marks Appear.

– Chop Pineapple Into 1/4 Inch Cubes and Transfer to Bowl.

– Stir In Remaining Ingredients and Season With Salt and Pepper.

Enjoy!!!

Recipe Time: Sweet Potatoes With Warm Black Bean Salad.

This is a delicious recipe that I snagged from Eatingwell.Com. There is nothing easier to make then a sweet potato in the microwave, add some black beans and tomato and you have a fiber and protein packed dinner in 15 minutes.

Sweet Potatoes With Warm Black Bean Salad.

Ingredients.

• 4 Medium Sweet Potatoes.
• 1 15 Ounce Can Of Black Beans Rinsed.
• 2 Medium Tomatoes, Diced
• 1 Tablespoon Extra-Virgin Olive Oil
• 1 Teaspoon Ground Cumin
• 1 Teaspoon Ground Coriander
• 3/4 Teaspoon Salt
• 1/4 Cup Reduced-Fat Sour Cream or A Vegan Version.
• 1/4 Cup Chopped Fresh Cilantro

Directions.

1. Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)
2. Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)
3. When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.

Recipe Nutrition.

Per serving: 253 calories; 6 g fat (2 g saturated fat, 3 g mono unsaturated fat); 6 mg cholesterol; 43 g carbohydrates; 8 g protein; 10 g fiber; 596 mg sodium; 880 mg potassium Nutrition Bonus: Vitamin A (450% daily value), Vitamin C (45% dv), Fiber (38% dv), Folate (25%)

Recipe Time: Caribbean Coconut Rice.

This delicious rice makes the perfect side dish to anything. It really shines with Asian or Caribbean influenced foods but lets fact it, it’s coconut rice, it will taste good no matter how, when or where you eat it 🙂

Caribbean Coconut Rice.

Ingredients:

– 2 Teaspoons Of Unsalted Butter.

– 2 Teaspoons Of Minced Fresh Ginger.

– 1 Clove Of Garlic, Minced.

– 1 3 Inch Cinnamon Stick.

– 1 Cup Jasmine Rice, Rinsed And Drained.

– 3/4 Cup Light Coconut Milk.

– 1 Teaspoon Sugar.

– 1/2 Teaspoon Salt.

– 1/4 Teaspoon Grated Lime Zest.

– 1/8 Teaspoon Pepper.

– 1/4 Cup Shredded, Unsweetened Toasted Coconut (Optional)

Directions:

– Melt Butter In Saucepan Over Medium Heat. Add Ginger, Garlic And Cinnamon Stick And Satue For 1 Minute Or Until Fragrant.

– Stir In Rice And Saute 2 More Minutes Or Until The Rice Grains Are Opaque.

– Add Coconut Milk, Sugar, Salt, Lime Zest, Pepper And 3/4 Cup Of Water And Bring To A Simmer.

– Stir Once, Cover, Reduce Heat To Low And Simmer For 15 Minutes.

– Fluff Rice With A Fork, Cover And Let Rest For 5 Minutes.

– Garnish With Toasted Coconut And Serve.

Enjoy!!!

Recipe Time: Vegan Trail Mix Cookies.

This delicious recipe is the perfect cookie for those on the go. Makes about 36 cookies and each cookie has 135 calories, 5 grams of fat, 2 grams of protein and 2 grams of fiber. Enjoy 🙂

Vegan Trail Mix Cookies.

Ingredients:

– 3/4 Cup All Purpose Flour.

– 3/4 Cup Whole Wheat Pastry Flour.

-1 Cup Shredded Carrots.

– 1 1/2 Cups Shredded Unsweetened Coconut.

– 1 1/2 Cups Natural Cane Sugar/Vegan Sugar.

– 1 1/2 Cups Rolled Oats.

– 1 Teaspoon Baking Powder.

-1/2 Teaspoon Salt.

– 1/2 Cup Water.

– 1/2 Cup Canola Oil.

– 1 Tablespoon Vanilla Extract.

– 1 Cup Vegan Chocolate Chips. (Look For One With No Milk Fat, It May Not Actually Say ‘Vegan’ Though Some Will)

– 1 Cup Chopped Pecans, Lightly Toasted.

– 1 Cup Dried Cherries.

Directions:

– Preheat oven to 350.

– Mix together flours, carrots, coconut, sugar, oats, baking powder and salt.

– In a seperate bowl mix together water, oil and vanilla.

– Add wet mixture to dry mixture.

– Mix To Combine.

– Fold in chocolate chips, pecans and cherries.

– Scoop batter 2 tablespoons at a time onto a baking sheet. 2 tablespoons is one cookie, gently push it all together.

– Bake for 15-20 minutes until lightly golden.

– Cool for 2 minutes then move to rack to cool completely.