Nachos for Dinner :)
Coconut oil 2-6 cloves of garlic (chopped or minced) – optional 2 jalapeños, chopped (with or without seeds) – optional 1 pound ground beef (see vegetarian substitute below) 2 TBSPs taco meat seasoning Tomatoes (chopped) Avocado (chopped) Cilantro (chopped), divided Lime juice Tortilla chips (preferably blue corn) 8 ounces sharp cheddar (shredded) 8 ounces pepper-jack cheese (shredded) Preheat the oven to 350. Sauté the garlic and jalapeño in coconut oil over medium-low heat for a minute or 2. Add the ground beef and crumble it in the pan using a blunt utensil (etc – edge...
Read MoreEasy Black Bean Chili
1/4 cup coconut oil 2 cups chopped onions (one medium to large onion) 2 medium red bell peppers 6 garlic cloves, chopped 2 TBSP chili powder 2 tsp dried oregano 1 & 1/2 tsp ground cumin 1/2 tsp cayenne pepper 3 cans black beans, drained, 1/2 cup liquid reserved 1 16-ounce can tomato sauce Optional Add-ins: chopped fresh cilantro sour cream grated monterey jack or cheddar cheese chopped green onions Heat oil in large saute pan over medium heat. Add onions, bell peppers, garlic, and sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, cayenne, and cook 2...
Read MoreRice Bean & Cilantro Salad
For the Rice 1 cup Lundberg wehani brown rice 2 cups of water 1 TBSP coconut oil or butter (optional) 1/2 tsp pure salt (optional) For the Vegetables 1 can black beans 1 & 1/2 cups frozen corn, thawed 1 red bell pepper, diced 1 scallion, diced LOTS of fresh cilantro! 1 garlic clove, minced juice of 1 lime (about 2 – 3 TBSP) 1 & 1/2 tsp cumin 1/2 tsp pure salt Combine rice, water, oil and salt in a small pot. Bring to a boil, then cover and simmer for 45 mins. Remove from heat (still covered) and let sit for 10 mins. Fluff with fork, then mix together with the rest of the...
Read MoreChipotle Corn & Black Bean Soup
2 TBSP coconut oil (or extra virgin olive oil) between 1 and 1 & 1/2 cups of onion, chopped 3 large garlic cloves, chopped 1/2 tsp pure salt freshly ground black pepper to taste 1 & 1/2 cups celery, chopped (roughly 4 big stalks) 1 & 1/2 cups carrots, chopped (roughly 3 big carrots) 4 tsps ground cumin 1 tsp mustard seeds 1 tsp ground coriander 1/4 tsp ground cardamon between 1/4 & 1/3 cup sundried tomatoes, chopped 2 cans black beans 2 cups vegetable or chicken broth 1 & 1/2 cups water 2 TBSP balsamic vinegar 2 tsp tamari/soy sauce between 1/2 & 1 tsp chipotle...
Read MoreBlack Bean & Zucchini Quesadillas
1 pound zucchini, coarsely grated 3/4 tsp pure salt 1 (15 oz) can Eden organic black beans, rinsed & drained 6 oz grated cheese (cheddar, monetary jack, Colby or a combo) 1 scallion, chopped (or chives) 1/2 jalapeno pepper, with seeds, finely chopped (or 1 whole small one) 16 – 20 small corn (or whole grain) tortillas (or 8 large) melted butter or coconut oil for brushing the tortillas salsa (optional) In a colander set inside a bowl, toss together the grated zucchini & salt (let sit while you prep the other veggies). Press the zucchini with the back of a large spoon to...
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