Mexi-Cali Salad Bowls

easy peasy, lime squeezy

This quick Mexico-California fusion salad continues my spring salad rainbow series. I make this salad all the time. It's a great week night meal, if I'm cooking just for me, or have next to nothing in my refrigerator. We spent the weekend out of town with friends (and their new little girl Marilyn). So, I needed an easy dinner for tonight. This was just perfect.

This salad requires only 6 main ingredients: crushed blue corn chips, lettuce, onion, bell pepper, black beans, and cheese. But, it's so much better with spices and an array of toppings. I suggest chili powder, paprika, cumin, and garlic powder to spice things up. And, topping everything off with salsa, sour cream, sliced avocado, cilantro, hot sauce, and a lime. But, you can do whatever you want with this salad. That's one of the best things about it...the other is that it's delicious! Make this quick, easy, customizable, and tasty salad, here's how...

Ingredients - Serves 4
~ 2 C Blue Corn Chips, crushed
1-2 Heads Romain Lettuce, roughly chopped
1 T Canola Oil
1 Yellow Onion, thinly sliced
1 Red Bell Pepper, thinly sliced
1/2 T Chili Powder
1 tsp. Paprika
1 tsp. Ground Cumin
1/2 tsp. Garlic Powder
1 Can Low-Sodium Black Beans, rinsed & drained
1 C Shredded Mexican Blend Cheese
Toppings: Salsa, Sour Cream, Avocado, Cilantro, Hot Sauce, and/or Lime Slices

Directions
Make the salad bowls: In 4 large bowls, divide the crushed blue corn chips and chopped Romain lettuce evenly. Set aside.

Cook the veggies: In a medium skillet add 1 T oil. Heat over med-high until very hot. Carefully add the onions and pepper. Sauté until soft and the onion begins to brown, 6-8 minutes. Add in the spices and cook another minute. Add the black beans, reduce the heat to low, and warm through.

Top the bowls: Once the veggies are ready, top the prepared bowls evenly with the mixture. Add the cheese and any (or all) toppings desired. Enjoy!

Chocolate & Raspberry Black Bean Crepe Cake

a beautiful disaster...

Impress guests with this 16 layer chocolate cake in more ways than one! First off, it's really quite beautiful, but does require a good part of an afternoon to make and a little skill cooking the crepes. That said, it's totally something that can be learned with some practice. I got pretty good at making them by the end! Additionally, your guests will never know that there's a cup of black beans in the crepe batter. You absolutely can not taste them.

This crepe cake should be served chilled and at your home. We tried to travel with it yesterday and it was a beautiful disaster. I hadn't chilled it at all and the layers went in opposite directions as soon as we made our first turn out of the driveway. I was so defeated. So, take my advice and serve this impressive cake well chilled and at your home. Or, build it when you get to wherever you are going! Here's how to make it...

Ingredients - Serves 8
Black Bean Crepes
2 C Whole Milk
2 Large Eggs
1 Stick Unsalted Butter, divided
1 1/2 C All-Purpose Flour
1/3 C Cocoa Powder
1/4 C Granulated Sugar
1/2 tsp. Salt
1 C Prepared Black Beans

Chocolate Mousse
1 Package Dream Whip
2 C 2% Milk, divided
1/2 tsp. Pure Vanilla Extract
1 Package Jell-O Chocolate Flavor Instant Pudding & Pie Filling

Raspberry Sauce
2 Pints Raspberries
1 T Granulated Sugar
1 T Chambord (Raspberry Flavored Liquor)

Topping: Chocolate Sauce

Directions
Prepare the black beans as directed in my previous posts. A little less than 1/2 C dried will yield 1 C prepared.

Make the crepe batter: Melt 3 T butter; reserve the remaining stick to cook the crepes. Combine the milk, eggs, melted butter, flour, cocoa powder, sugar, salt, and beans in a blender. Process until smooth, scraping down the sides as needed. Cover and chill for 1 hour.

Make the mousse: While the crepe batter chills, make the mousse. Following the directions on the Dream Whip box, make the whipped topping (see side panel). Then, follow the directions on the back to make the Chocolate Mousse. Cover and chill the mousse while making the raspberry sauce and crepes.

Make the raspberry sauce: Set aside ~10 raspberries to garnish the cake. Put the remaining raspberries, sugar, Chambord, and 3 T water in a small sauce pot. Cook over medium-low heat until the raspberries break down and the sauce begins to thicken, about 20-25 minutes. Remove from the heat to cool.

Cook the crepes: While the raspberry sauce is cooking, make the crepes. Heat a 12 inch skillet over medium low. Add 1/2 T reserved butter to the skillet and turn the pan to coat the bottom. Then, pour in ~1/4 C crepe batter, again turning the pan to spread the batter to the edges in an even layer. Cook the crepe until set, about 1 minute. Carefully flip the crepe and cook another minute. Transfer to a plate to cool. Repeat with the remaining butter and batter to make about 16 crepes.

Build the crepe cake: Once everything is ready, it's time to assemble the cake. On a cake stand, lay one crepe in the center, top with ~2 T chocolate mouse spreading it evenly over top, and then top with ~1 T raspberry sauce spreading that evenly over the mousse. Stack a crepe on top and repeat by adding more mousse and raspberry sauce. Repeat this process until all of the crepes have been used up. Top the last crepe with any remaining mousse and raspberry sauce. Decorate with the reserved raspberries and chocolate sauce. Chill, then slice to serve. Enjoy!

Smokey & Spicy Vegetable Black Bean Soup

look past the gas...

Beans get a pretty bad rep. They make many of us gassy, so we avoid them. However, black beans are extremely good for you and shouldn't be avoided. They are high in protein and fiber, low in fat and cholesterol, and help support a healthy immune system by providing many other nutrients such as iron, folate, and antioxidants. Few other foods can provide even half as many health benefits. So, don't avoid these little gems, just take some Gas-X or Beano, and enjoy this soup.

My Smokey & Spicy Vegetable Black Bean Soup isn't only good for you, it's quite tasty. The chopped chipotle in adobo and sauce to give this soup it's signature flavor, both smokey and spicy. I suggest seeding the jalapeño, but the seeds can be left in for even more heat. Lastly, the cilantro adds a needed freshness at the end. Top the soup as you like with sour cream, avocado, lime juice, and/or hot sauce. Just enjoy it before the weather gets too warm. Here's how to make it...

Ingredients - Serves 4
5 C Prepared Black Beans (~2 C Dried)
2-3 T Olive Oil
1 Yellow Onion, chopped
1 Red Bell Pepper, chopped
1 Jalapeno, seeded & chopped
2 Carrots, peeled & diced
1 Clove Garlic, minced
1 Chipotle in Adobo, chopped + 1 T Sauce
1 C Cilantro, roughly chopped
Kosher Salt & Black Pepper
Optional Toppings: Chopped Cilantro, Sour Cream, Sliced Avocado, Limes, and/or Hot Sauce

Directions
To prepare the beans: The night before, put 2 cups dried black beans in a pot and cover with water by an inch or two. Cover, refrigerate, and soak until ready to cook. The day of, drain the beans, put them back into the pot, and just cover with water. Bring to a boil, then reduce the heat to low, and simmer with the lid on. Cook until tender, about 35-40 minutes. Salt about 10 minutes before the beans are done cooking. Drain and set aside. You will end up with 5-6 cups cooked beans.

As the beans finish cooking, heat a large soup pot over med-high. Add 2-3 T olive oil and the veggies: onion, red bell pepper, jalapeño, carrots, and garlic. Sauté the veggies until tender, about 5 minutes.

Next add in the chipotle, adobo sauce, vegetable broth, and prepared black beans. Bring to a boil, then reduce to a simmer and cook 20-25 minutes. Stir in the cilantro and season to taste with salt & pepper.

Serve the soup topped as you like. I suggest more cilantro, sour cream, avocado, lime juice, and/or hot sauce (just in case the soup isn't hot enough for you). I also made a cheese quesadilla for dunking. Enjoy!

Black Bean Hummus

little black beans...

This past week our church, Crossroads, hosted their annual "beans and rice week" to save money and change lives. We've attended this church for the past 3 years and have participated in this fundraiser each year. The idea is that for one week you eat rice and beans (or eat cheaply - we just eat whatever we have in the house), then subtract that cost from your usual weekly grocery bill, and then donate the difference. You can learn more here. So for this series I'm repeating (for the first time in 3 years - yes, I've been posting to my blog for that long!) an ingredient - black beans.

There are so many different things you can do with black beans, so even though I'm repeating this ingredient, these recipes will be original. Also, all of these recipes will start with dried beans instead of canned. I'm starting off with a black bean hummus. This recipe is quick and easy to make. You can adjust any of the ingredients to your liking - make it spicier with more cayenne or a add a diced jalapeño, make it smokier with more cumin, or load it up with freshness by adding more green onion and cilantro. Use what you have on hand and make this recipe (that's what I did). Here's how...

Ingredients - Serves 6-8
2 C Prepared Black Beans (1 C dried beans)
2 T Tahini Paste
3 Green Onions, chopped
1/4 C Cilantro, roughly chopped
1 Clove Garlic, minced
2 T Lemon Juice
1/2 T Chili Powder
1 tsp. Ground Cumin
1/2 tsp. Cayenne Pepper
~1/2 C Extra Virgin Olive Oil, more for drizzling
Kosher Salt
To Serve: Tortilla Chips and Assorted Veggies

Directions
To prepare the beans: The night before, put 1 cup dried black beans in a pot and cover with water by an inch or two. Cover, refrigerate, and soak until ready to cook. The day of, drain the beans, put them back into the pot, and just cover with water. Bring to a boil, then reduce the heat to low, and simmer with the lid on. Cook until tender, about 35-40 minutes. Salt about 10 minutes before the beans are done cooking. Drain, cool, and store. You will end up with 2-3 cups cooked beans.

Make the hummus: Put the beans, tahini paste, green onions, cilantro, garlic, lemon juice, chili powder, cumin, and cayenne pepper into a food processor. Pulse about 10 times, or until the beans are coarsely chopped. Next, with the motor running, drizzle in the olive oil until the hummus comes together. It will be smooth and creamy. Season with salt to taste.

Scrape the black bean hummus into a bowl and drizzle with a little more olive oil. Serve with tortilla chips and assorted veggies. The hummus will stay good refrigerated in an air-tight container for up to 10 days. Enjoy!

Slow-Cooker Cheesy Queso Dip

say cheese...

For my next three rainbow series posts I'll be using my trusty slow-cooker. As the days have finally turned cold for good, out comes my slow-cooker. It's definitely one of the best pieces of equipment in my kitchen, but probably one of the least used. Well, it's going to get a workout over the next few days!

This appetizer is super quick, yet quite tasty. It combines roasted peppers, onion, tomatoes, black beans, and Velveeta Cheese. It's perfect served with blue corn chips or it can be poured over a baked potato to create a meal out of it. This recipe is the epitome of easy, so no excuses, make this dish. Here's how...

Ingredients - Serves 8-10
2-3 Poblano Peppers
1 Red Bell Pepper
1 Yellow Onion
2 lbs. (1 large box) Velveeta Cheese (low-fat okay)
1-2 Chipotles in Adobo
15 oz. Can No Salt Added Tomatoes
15 oz. Can Black Beans, rinsed & drained
To Serve: Blue Corn Chips

Directions
Preheat the broiler to high. Line a sheet tray with foil.

Begin by roasting the peppers: Cut the tops off the poblanos and the red bell pepper. Cut each pepper in half and remove the seeds and ribs. Press flat, cut side down, onto the prepared sheet tray. Broil for 5-8 minutes, or until the skin is charred. Carefully remove the peppers to a bowl, cover with plastic wrap, and allow them to steam for 10 minutes. Remove to a cutting board, peel off the charred skin and chop. Put into the slow-cooker.

Roast the onion: While the peppers are steaming, cook the onion. Cut the onion into wedges, spread on the foil lined sheet tray, and place under the broiler. Cook for a few minutes, turn, and continue to cook until the edges are charred. Allow the onion to cool, then chop, and add to the slow cooker.

Make the queso: Cut the Velveeta into cubes, dice the chipotle peppers, and add to the slow-cooker. Finish by adding the tomatoes and black beans. Set the slow-cooker to low and cook for 2 hours, stirring occasionally.

Serve the cheesy queso dip warm with blue corn chips. Enjoy!

Black Bean Brownie Bites

surprises do come in small packages

I know what you are thinking - is she crazy? Or, that sounds disgusting! I promise that neither of these statements are true. I've tested this recipe on my family, friends, and coworkers. All of them said they could hardly believe these brownie bites had black beans in them. And, they are a main ingredient - a whole can goes into this recipe.

I'm not the first person to add black beans to a brownie. There are surprisingly many different versions out there on the web. Most of these sites tout them as healthy and added protein, and they are, but I like to think of them as delicious, delicate, little desserts. When you are ready to try something new and surprise your family and friends, make these brownie bites. Here's how...

Ingredients - Makes 24 mini bites
15oz Can Low Sodium Black Beans, rinsed & drained well
2 Eggs
3T Vegetable Oil
1 Packet Instant Coffee (approx. 1T)
1tsp. Vanilla Extract
1/2C Unsweetened Cocoa Powder
2/3C Granulated Sugar
1 1/2tsp. Baking Powder
1/4tsp. Salt
Optional: 1/2C Walnut Pieces

Directions
Preheat the oven to 350 degrees and line or grease a mini muffin pan. In a food processor, puree the beans, eggs, oil, coffee, and vanilla until smooth, approx. 1 minute. You may need to stop the processor and scrape down the sides.

In a large bowl, whisk the cocoa powder, sugar, baking powder, and salt together. Make a well in the center of the dry ingredients and pour in the wet. Stir until just combined, don't over mix as it will make the brownies tough. If using the walnuts, stir in at this time.

Pour the batter into the prepared mini muffin tin and bake for 15 minutes or until the edges pull away from the pan. Let cool for about 10 minutes in the pan and then remove to a cooling rack. Cool completely. Store these in an air-tight container for up to 1 week.

SURPRISE...these really are good!

 

Black Bean Burgers

beans, beans, they're good for your heart...

I have yet to discuss this on my blog, I'm not sure I even need to because it's probably obvious, but I don't eat a lot of meat. My husband and I eat a diet of mostly fruits, veggies, and legumes. We do enjoy seafood and at times chicken. But, you won't find me using pork or beef...if you do, it's from a family recipe or restaurant remake. I've found eating less meat has made me more creative with my cooking and has allowed me to try new things.

Now that summer is winding down and you've had the same old burgers and dogs at every cookout, perhaps it's time to try something new too. My black bean burgers are a nice change up and need to be cooked in a skillet. You can do that on the grill or stove top, so they seem perfect for this time of year. Make these for dinner tonight, here's how...

Ingredients - Makes 4 Large Patties
2, 15oz. Cans Low Sodium Black Beans, rinsed & drained
1/4C Yellow Onion, roughly chopped
1 Clove Garlic, roughly chopped
1 Egg
1T Worcestershire Sauce
1T Cumin
1T Chili Powder
1/2tsp. Kosher Salt
1/4tsp. Black Pepper
1/2C Bread Crumbs
Jalapeno, seeded & minced
2T Cilantro, chopped
4 Burger Buns
Optional Toppings: Salsa, Tomato, Lettuce, Cilantro, Chipotle Mayo, Avocado, Mexican Blend Cheese, etc.

Directions
In a food processor, pulse half the black beans, onion, garlic, egg, Worcestershire sauce, cumin, chili powder, salt, and pepper until combined. Transfer to a mixing bowl and stir in the remaining black beans, bread crumbs, jalapeno, and cilantro.

Divide the mixture into 4 quadrants, scoop out, and make loose patties. They will be sticky, but should stay together, if not add a bit more bread crumbs. Put the patties on a plate and refrigerate for at least 30 minutes.

Bring a large cast iron pan to med-high heat. Add enough oil just to coat the bottom of the pan then add the patties. Reform as needed and cook for 5-6 minutes on the first side, undisturbed. Carefully flip them and continue cooking on the second side for 5-6 minutes. If adding cheese, do this about 1 minute before the burgers are done and tent the pan with foil to melt. Toast the burger buns under the broiler.

Serve the burgers on toasted buns with assorted toppings. We used tomatillo salsa, tomatoes, cilantro, and Mexican blend cheese. The more you eat these the more you know, you'll, fart, the more you fart the better you feel, so let's eat beans for every meal...had to finish the rhyme. :) Enjoy!

Spicy Black Bean Dip

a simple starter for the start of football season

As sad as I am that summer is winding down, kids are going back to school this week in Cincy, I'm super excited football season is starting up. It is an indication that my favorite season is just around the corner - FALL! But, before I get too far ahead of myself...

Here I've made a simple black bean dip. With just 5 ingredients, I'm sure anyone can make this. Black beans become creamy when pulsed in a food processor. Add in a little green onion, a jalapeno, some taco seasoning mix and top with cheese. This dip also satisfies! It's a great appetizer to serve when hosting a get-together for a pre-season game. Here's how to make it...

Ingredients - Serves 6-8
2, 15oz. Cans Low Sodium Black Beans, rinsed & drained
3 Scallions, chopped
1 Jalapeno, chopped
2T Taco Seasoning Mix
1 1/2C Shredded Mexican Cheese Blend
Optional Topping: Chopped Cilantro
Serve with Tortilla Chips (suggest "Hint of Lime")

Directions

Preheat the oven to 350 degrees.
Pulse the black beans in a food processor until nearly smooth (approx. 10 times). Scrape into a 1 quart baking dish and add the scallions (reserve 1T green tops for garnish), jalapeno, and taco seasoning. Mix well and smooth into the dish. Cover the dish with foil and bake for 20 minutes.

Uncover, top with cheese and bake for another 5 minutes or until the cheese is melted. Remove from the oven and top with the reserved green onion tops and cilantro, if desired. Serve with tortilla chips. Get in the mood for football (and fall)!

Southwestern Black Bean Salsa

a rainbow of colors to celebrate spring

It's the first day of spring and to me that means new beginnings and fresh starts. This blog is my new beginning and I can think of few other fresh foods than salsa. Tomatoes, corn, cilantro, green bell pepper, black beans, red onion and more mix together in a rainbow of colors to celebrate this first day of spring.

My mom has actually been making this salsa for quite a few years. Each time she makes it someone asks for the recipe. Well, here it is...

Recipe - Serves 6-8
Dressing
1/2 C Fat Free Italian Dressing
1/2 tsp Garlic Powder
1/2 tsp Chili Powder
1/4 C Fresh Cilantro, chopped
3/4-1 tsp Tabasco Sauce

Salsa
15 oz Can Reduced Sodium Black Beans, drained & rinsed
15 oz Can White Corn, drained & rinsed
6 Roma Tomatoes, diced
1/2 C Green Bell Pepper, diced
1/2 C Red Onion, finely diced

Directions
Begin by making the dressing. Whisk the Italian dressing, garlic and chili powder, cilantro, and Tabasco sauce until combined.

Next add the rainbow of veggies and legumes: tomatoes, corn, green bell pepper, black beans, and onion.

Finally, gently mix everything together, cover, and refrigerate for 2 hours. Enjoy this salsa within 5-7 days. I like to serve it with blue corn chips...yum!