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.

Spicy Cabbage Salad

 

 

 

Spicy Cabbage Salad

Serves 6-8

 

4 Tbs apple cider vinegar

1 Tbs olive oil

1 Tbs lemon or lime juice

4 tsp minced chipotle chile in adobo sauce

1/2 tsp salt

4 Cups packaged coleslaw mix (shredded cabbage and carrots)

2 Medium carrots, shredded

1 Bunch cilantro, minced

 

In a large bowl, mix together apple cider vinegar, olive oil, lemon or lime juice, chiles, and salt.  Add cabbage, carrots, and cilantro to mixture in bowl and stir to coat. 

 

Notes:  This is a spicy salad that is very good eaten alone or on a tortilla with beans.  Chiles in adobo sauce can be found in the Mexican food section of the grocery store. 

 

 

 



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.

Jicama Sticks

Jicama is a sweet, crisp root, classified as a legume.  It grows in South America, and is sometimes referred to as a Mexican yam.  It can be eaten raw or cooked.  Jicama is rich in Vitamin C, high in fiber, low in calories, and fat-free. 

Raw Jicama Snack Sticks

1 Large jicama, cut like fries
1/2 Tbl. chilli powder
1/4 tsp cayenne
1 tsp Dried cilantro
1/4 tsp salt

Put all ingredients in a large baggie and toss to coat.  Eat them raw for a quick on-the-go snack!

 

Mini Mexican Pizzas

Mini Mexican Pizzas

adapted from this recipe

makes 12

1 12oz pkg Yves Veggie Ground

1 16oz can refried beans

1/2-1 cup salsa

1 packet taco seasoning

Sliced black olives

Daiya pepperjack shreds

12 small tortillas made using this recipe

In a skillet on the stove mix veggie ground, refried beans, salsa and taco seasoning and heat through.  Place tortillas in a muffin pan and bake for about 3-5 minutes at 375 degrees.  Then scoop about 1/8th cup bean mixture into each tortilla.  Top with as many olives and as much cheese as desired.  Return to oven and bake for about 10 minutes or until cheese is melted.

Stovetop Fajitas with Cilantro-Lime Rice

This is a very simple recipe that makes at least 12 fajitas.  I would normally make fajitas on the grill and do just a few things differently, however, we still don't have our grill ready to use (even with all of this summertime weather we have been having). 

Stovetop Fajitas with Cilantro-Lime Rice

makes approximately 12 fajitas

6 Portabella mushroom caps, sliced

6 Bell peppers, sliced (can be any color)

2 Onions, sliced

2 Packets Fajita seasoning (or, to taste)

1/4-1/2 Cup water

Tortillas

2 1/2 Cups brown or wild rice, cooked

1 Cup salsa (mild, medium, or hot depending on desired heat)

1 Bunch cilantro, chopped

3 Tablespoons lime juice (or, to taste)

For fajitas, place mushrooms, peppers, onions, seasoning, and water in a large pan and cook about 10 minutes, or until desired tenderness.  For rice, combine rice, salsa, cilantro, and lime juice in pan on stovetop and heat through.  Serve fajita mixture and rice on a tortilla.  Or, rice can be eaten as a side.



Pueblo Corn Pie with Kale and Brussels Sprout Salad

For supper tonight I made Pueblo Corn Pie using this recipe.

It was pretty good, if you like corn bread.  If I were to make it again, I would definitely spice it up some more and not cook the corn meal in the pot so long.



I also made this Kale and Brussel Sprouts Salad using this recipe.

This was super yummy!  I think I ate about half the salad right after I made it.  My husband and daughters liked it, too.  I will definitely be making this again!!

Leftover Nachos

I made these nachos with leftover taco soup, Daiya cheese sauce, and topped with cilantro and green onions.  To make the cheese sauce, I heated plain unsweetened almond milk and pepper jack Daiya shredded cheese on medium heat while stirring constantly with a whisk for about 5 minutes.  The Daiya cheese melts easily and tastes great.  These nachos made a fast and tasty lunch!

Taco Soup

Taco Soup

serves many, fills a large oval crock pot

28 oz Diced tomatoes

15 oz Tomato sauce

2-6oz Cans black olives with juices

1/2 Red bell pepper, diced

1 1/2 Onion, diced

1 Green bell peper, diced

3 Cups frozen corn

3 Cups cooked black/pinto beans

1 Cup cooked kidney beans

2 Cups cooked rice

2 Packages taco seasoning

Cilantro for garnish

Combine all ingredients in crock pot and set to desired cook time.  Garnish with fresh chopped cilantro.

Notes:  This can cook as fast or as slow as you would like.  It can even be done on the stove top.  It only needs to heat through.  It is great for game day!



Black Eyed Pea Dip

picture fromwww.tastygardner.com

Sorry, I didn't get a picture of the dip I made, I will get one next time because I will definitely be making this again!

Black Eyed Pea Dip

serves 10-12

3 Cups cooked black eyed peas, mashed

2 Cups cooked black eyed peas, whole

3 Tablespoons fresh cilantro, chopped

1-2 Tablespoons jalapenos, diced

1/2 Onion, diced

2/3 Cup salsa (can be mild, medium, or hot, depending on desired taste)

1 Tablespoon lime juice

2/3 Cup Tofutti Better Than Sour Cream

1-2 Cups Daiya Shredded Pepperjack Cheese

Salt and Pepper to taste

Hot sauce to taste (I use Cholula)

Combine all ingredients in a bowl and spread in greased or non-stick shallow casserole dish.  Bake at 350 degrees for 25 minutes, or until heated through.  I served this with tortilla chips. 

Note:  I prepared most of the ingredients in my food processor.  Also, the heat of this dip can vary depending on amount/type of peppers, salsa, and cheese used.  This can be served with a layer of salsa on top.  This is a great party appetizer.

Black Bean Salad and Homemade Tortillas

Black Bean Salad

Serves 8-10

I adapted this recipe, and it turned out GREAT!

2- 15oz Cans black beans, drained and rinsed

12oz Frozen corn, thawed

1 Red bell pepper, chopped

1 Green pepper, chopped

2 Cloves garlic, minced

1 Bunch green onions, sliced

1 teaspoon Salt

1 teaspoon Chilli powder

5 Tablespoons olive oil

6 Tablespoons lime juice

1 Bunch cilantro, chopped

2 Avocados, diced

2 Tomatoes, diced

Combine all ingredients and enjoy!  I served this in homemade tortillas made using this recipe.

Homemade Vegan Tortillas

Homemade Vegan Tortillas

1 Tablespoon baking powder

1 teaspoon salt

1/2 Cup olive oil

4 Cups white whole wheat flour

1 1/2 Cups cold water

Mix together first four ingredients in mixer with dough hook.  Then, add water and mix until dough is smooth/elastic consistency.  Let dough rest 15 minutes.  Roll out balls of dough into very thin big or small tortillas.  Brown both sides in dry skillet on stovetop or on electric griddle.  Top with your favorite burrito toppings.  They are also good with peanut butter!