Crock Pot Not Refried Beans

Ingredients:

1 pound Pinto beans, soaked
1 bag frozen bell peppers, minced
4 cloves garlic, minced
1 tablespoon cumin
1-2 teaspoons chili powder
1 teaspoon onion powder
1/2-1 teaspoon salt
2 cups water

Combine all ingredients in the Crock pot and cook on high 3-4 hours or low 7-8 hours.  After cooking, mash with a spoon or mixer. 

These can be used to make a dip or as a burrito filling.  Top beans with onions, cilantro, tomatoes, salsa, lettuce, and black olives for a filling meal.

Black Bean and Corn Sweet Potato

 

Black Bean and Corn Sweet Potatoes

serves 4

 

Ingredients

 

4 Small sweet potatoes, baked

 

15 oz can black beans, drained and rinsed

15 oz corn, drained and rinsed

1 Bunch green onions, sliced

2 Cloves garlic, minced

 

2 tsp agave nectar

3 Tablespoons lime juice (or to taste)

2 tsp chipotle peppers in adobo sauce, minced (or to taste)

 

Mix black beans, corn, green onions and garlic in a bowl.  Then, add agave nectar, lime juice, and peppers and stir until combined.

 

Top sweet potatoes with black bean and corn mixture.

 

This is a very quick and easy meal for a busy week night, and it is quite filling.  You can bake your potatoes in the oven at 350 degrees for 45 minutes, or just microwave them if you are short on time.  The taste of this meal can be adjusted depending on the amount of peppers, agave, and lime juice used. 

 

Enjoy!

 

 

 

 



Quinoa Salsa

Quinoa Salsa

serves 6-8 

1 Cup quinoa, uncooked

1 3/4 Cup water

2-3 Cups black beans, cooked

2 Avocados, diced

1 Pint cherry tomatoes, halved or quartered

1/2 Red onion, diced

4 Cloves garlic, minced

1 Red bell pepper, diced

1 Bunch cilantro, finely chopped

Lime juice to taste

1/2-1 tsp cumin, or to taste

1/2-1 Tbs olive oil

Salt and pepper to taste

Toast dry quinoa in pot on medium-high heat for 3-5 minutes.  Then add water, bring to a boil, cover and simmer 20 minutes, or until water is absorbed.  Meanwhile, combine all other ingredients in a large bowl.  When quinoa is cooked, add to bowl, stir and serve!  This can be eaten as a salad or as a salsa with corn chips.

 

Chickpea Potato Salad

I followed this recipe for the most part.  And even though I was tired and didn't feel like cooking when I got home from work today, I still made it and it really wasn't that time consuming at all.  It is very tasty and surprisingly filling!

 

 

Chickpea Potato Salad

serves 4

 

4 medium potatoes, cubed

15 oz can chickpeas, drained and rinsed

1 cucumber, diced

3 handfuls of cherry tomatoes, halved

1 6oz  can black olives, sliced

1/4 cup capers, drained and rinsed

1/4 cup pepperoncini peppers, drained and sliced

2 1/2 Tbs chili garlic sauce

1 Tbs apple cider vinegar

2 cloves garlic, minced

 

Boil potatoes until tender-crisp.  While potatoes are boiling, place remaining ingredients in a large bowl.  Add drained potatoes to bowl and combine.

 

Notes:  This can be as spicy or as mild as you like, just add more or less of the chili garlic sauce.  My daughter can't handle much heat at all, so I didn't put any chili sauce on hers and she liked it just fine.

Crockpot Chickpea Chili

 

Crockpot Chickpea Chili

serves 10+

 

1 Bunch cilantro, minced

1/2 Large onion, diced

14 oz Bag frozen pepper strips, diced

1 Small poblano pepper, diced

1 Small jalapeno pepper, diced

1 Small serrano pepper, diced

2 Cloves garlic, minced

3 14.5 oz Cans fire roasted tomatoes

2 16 oz Cans chickpeas, drained and rinsed

1 16 oz Can black beans, drained and rinsed

1 Cup water

1 16 oz can tomato sauce

1 15 oz can corn with peppers, drained

1/4 Cup green chiles

1 Tbs lemon or lime juice

2 tsp yellow curry powder

1/2 tsp ground ginger

1/8 tsp ground cinamon

2 Tbs chili powder

3 Tbs Italion seasoning

 

Place all ingredients in crockpot and stir.  Cook on low 4-6 hours.

 

Notes:  Adapted from this recipe.

Bean and Potato Burritos

Bean and Potato Burritos

serves 8

2 16oz cans no fat chile-lime refried beans

3 Cups cooked brown rice

4 Large potatoes, cubed

Cajun seasoning

1 6oz can black olives, sliced

5 Roma tomatoes, diced

1/2 white onion, diced

1 Bunch cilantro, chopped

Lime juice

Anaheim or Jalapeno peppers, sliced

Tortillas

Mix refried beans and cooked rice together in pot on stove top over low heat. 

 Place potatoes in frying pan with 1/4 cup water and begin frying.  Add Cajun seasoning to taste.  Continue to pan fry potatoes, adding water as necessary to keep them from sticking, until desired tenderness is reached.

In a bowl, mix black olives, tomatoes, onion, cilantro, and lime juice (to taste) to make a fresh salsa.  Set aside.

Assemble burritos on a tortilla by layering bean/rice mixture, potatoes, fresh salsa, and top with sliced peppers.

Notes:  The flavor of these burritos can be adjusted by changing the type/amount of refried beans, seasoning, and peppers used.  You can also make this into a layer dip for chips or make it into a salad by adding shredded lettuce.

Chilli Pasta Skillet Dinner

Chilli Pasta Skillet Dinner

serves 6-8

16 oz pasta, cooked

1/2 onion, chopped

1 green bell pepper, chopped

14.5 oz can no salt added diced tomatoes

2 cups frozen corn

2 15 oz cans of beans, drained and rinsed (black, pinto, kidney, or a combo)

2 6 oz cans of olives, sliced

1/2 cup salsa (mild, medium, hot)

1/4 cup V8 juice (or other liquid)

3 Tablespoons chilli powder, or to taste

1/4 teaspoon cayenne pepper, or to taste

1 teaspoon Hungarian paprika, or to taste

2 Tablespoons Cholula sauce, or to taste

1 1/2 cups Daiya pepper jack cheese shreds

In a large pan, mix together all ingredients and heat to desired temperature.  May add a little more liquid if needed.

Avocado and Chickpea Salad

Avocado and Chickpea Salad

makes 4-6 servings

2 15oz Cans of chickpeas, drained and rinsed

2 Avocados, peeled and pit removed

2 Tablespoons lime juice

1/2 Onion

Fresh cilantro to taste

1 teaspoon taco seasoning

2 teaspoons guacamole seasoning

1 teaspoon Cholula sauce

1/2 teaspoon salt

Place all ingredients in a food processor and process to desired consistency.  Use as a sandwich filling topped with spinach leaves in a bun.  This is a great recipe for those warm days when you don't feel like heating up your house with the oven.

White Bean Pesto

picture from www.fiddlersgreenfarm.com

White Bean Pesto

1 15oz Can Great Northern beans, drained and rinsed

4 Cloves garlic, minced

5 Sprigs fresh parsley

5 Sprigs fresh dill

2 Tablespoons lemon juice

Pepper to taste

1 Tablespoon Italian seasoning

Place all ingredients in a food processor and process until desired consistency is reached.  This can be used as a sandwich filling, a sandwich spread in place of mayonnaise or Veganaise, or as a dip for veggies or pita chips.