Black Bean Chili

INGREDIENTS:

* 1 tablespoon vegetable oil
* 1 onion, diced
* 1 small green pepper, diced
* 3 cloves garlic, minced
* 1/2 package of veggie"meat" crumbles
* 3 (15 ounce) cans black beans, undrained
* 1 (14.5 ounce) can crushed tomatoes or Rotel
* 1 1/2 tablespoons chili powder
* 1 teaspoon dried oregano
* 1 tablespoon dried basil leaves
* 1 heaping tablespoon red wine vinegar
* 1 tablespoon of cumin


DIRECTIONS:

1. Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add crumbles and cook, stirring, until brown. Stir in beans, tomatoes, chili powder, oregano, basil, cumin and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.


TIPS: Place in crock pot on simmer for several hours. Serves with warm cornbread, mmm. And don't forget to top with sour cream, green onions and cheese : )

Vegan Bean Taco Filling

INGREDIENTS:

* 1 tablespoon olive oil
* 1 onion, diced
* 2 cloves garlic, minced
* 1 bell pepper, chopped
* 2 (14.5 ounce) cans black beans, rinsed, drained, and mashed
* 2 tablespoons yellow cornmeal
* 1 1/2 tablespoons cumin
* 1 teaspoon paprika
* 1 teaspoon cayenne pepper
* 1 teaspoon chili powder
* 1 cup salsa


DIRECTIONS

1. Heat olive oil in a medium skillet over medium heat. Stir in onion, garlic, and bell pepper; cook until tender. Stir in mashed beans. Add the cornmeal. Mix in cumin, paprika, cayenne, chili powder, and salsa. Cover, and cook 5 minutes.

Mexican bean Salad

INGREDIENTS:

* 1 (15 ounce) can black beans, rinsed and drained
* 1 (15 ounce) can kidney beans, drained
* 1 (15 ounce) can cannellini beans, drained and rinsed
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped
* 1 (10 ounce) package frozen corn kernels
* 1 red onion, chopped
* 1/2 cup olive oil
* 1/2 cup red wine vinegar
* 2 tablespoons fresh lime juice
* 1 tablespoon lemon juice
* 2 tablespoons white sugar
* 1 tablespoon salt
* 1 clove crushed garlic
* 1/4 cup chopped fresh cilantro
* 1/2 tablespoon ground cumin
* 1/2 tablespoon ground black pepper
* 1 dash hot pepper sauce
* 1/2 teaspoon chili powder



Directions:

1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Red, White and Bean Minestrone

INGREDIENTS:

* 1 tablespoon extra virgin olive oil
* 2 tablespoons tomato paste
* 1 cup chopped onion
* 1 cup chopped celery
* 2 tablespoons minced garlic
* 1 cup chopped carrots
* 1 teaspoon dried oregano
* 1 (16 ounce) can chopped canned tomatoes
* 5 cups vegetable stock
* 1 (15.5 ounce) can Cannellini Beans, with liquid
* 1/2 (16 ounce) can Red Kidney Beans, drained
* 2 cups zucchini cut into 1/2-inch pieces
* 2 cups baby spinach
* 1 1/2 cups cooked bowtie pasta
* 2 tablespoons pre-packaged pesto
* 2 tablespoons fresh grated Parmesan cheese


DIRECTIONS

1. Heat olive oil over medium heat in a medium sauté pan.
2. Add tomato paste, cook for 5 minutes.
3. Add onions, celery, garlic, carrots and oregano. Cook until garlic is aromatic, approximately 5 minutes.
4. Pour into a 4-quart slow cooker. Add tomatoes and vegetable stock.
5. Cook on low setting for 6 to 7 hours or until the vegetables are tender.
6. Stir in beans, zucchini, spinach and cooked pasta. Cook on high setting for 8 minutes or until beans and pasta are warmed through and spinach has wilted.
7. To Serve: Pour the soup into a bowl. Top with a little pesto and fresh grated Parmesan cheese.

Black Beans a la Olla

INGREDIENTS:

* 2 tablespoons olive oil
* 2 large onions, diced
* 6 cloves garlic, chopped
* 1 (19 ounce) can black beans, rinsed and drained
* 1 (16 ounce) can tomato sauce
* 2 tomatoes, diced
* 2 teaspoons ground cumin
* 1/2 teaspoon cayenne pepper
* 1/2 cup chopped fresh cilantro
* 1/2 cup chopped green onions
* 1/4 cup chopped fresh cilantro


DIRECTIONS

1. Heat the olive oil in a large pot over medium-high heat; cook the onions and garlic in the oil until the onions are translucent, 5 to 7 minutes. Stir in the black beans, tomato sauce, diced tomatoes, cumin, and cayenne pepper; reduce heat to medium-low and simmer 10 minutes. Add 1/4 cup cilantro and simmer another 2 minutes. Stir in the green onions and remove from heat. Garnish with 1/4 cup cilantro.

Serve over rice : )

Pinto Beans

INGREDIENTS:

* pinto beans (dry 16oz.)
* chopped tomato
* chopped large onion
* chopped green pepper
* chopped seedless jalapenos (as much as you like)
* cilantro sprigs (a good handful)
* 1 packet of Sazon (from Goya)
* 1 bouillon vegetable cube
* 2-3 cloves of crushed garlic
* salt
* pepper

DIRECTIONS:

Soak beans over night or for a couple hours before cooking to make the cooking time faster and to do a cleansing of beans. Add 3-4 quarts of water to a dutch pan and add the drained beans. Add cilantro, sliced onion, sliced green peppers, sliced jalapenos, crushed garlic, sazon, bouillon cube, salt and pepper. Cook on high for 4 hours or until tender, stirring every hour or so.

For extra flavoring if you have the time. Get out your blender and take half of the tomato, onion, green pepper and garlic and puree it (pre-cooked) in the blender to make it into a paste and add that to the pan for the flavor to incorporate better.

Very tasty and great with cornbread and cabbage. A meal in itself! Check out my delicious cornbread under the Mexican label.

Tasty Lentil Tacos

INGREDIENTS:

* 1 cup finely chopped onion
* 1 garlic clove, minced
* 1 teaspoon canola oil
* 1 cup dried lentils, rinsed
* 1 tablespoon chili powder
* 2 teaspoons ground cumin
* 1 teaspoon dried oregano
* 2 1/2 cups vegetable broth
* 1 cup salsa
* 12 taco shells
* 1 1/2 cups shredded lettuce
* 1 cup chopped fresh tomato
* 1 1/2 cups shredded reduced-fat Cheddar cheese
* 6 tablespoons if reduced fat sour cream

DIRECTIONS:

1. In a large nonstick skillet, sauté the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.
2. Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.

Butter Bean Burgers

INGREDIENTS:

* 1 (15 ounce) can butter beans, drained
* red onion, chopped
* 1 tablespoon finely chopped jalapeño pepper
* 1/4 cup of Italian bread crumbs (might need to add more)
* 1 egg, beaten
* 1/2 cup shredded Cheddar cheese
* 1-2 cloves crushed garlic
* salt and pepper to taste
* 1/4 cup vegetable oil


DIRECTIONS:

1. In a medium bowl, mash butter beans. Mix in onion, jalapeño pepper, bread crumbs, egg, cheese, garlic, salt, and pepper. Divide into 4 equal parts, and shape into patties.
2. Heat oil in a large skillet over medium-high heat; use more or less oil to reach 1/4 inch in depth. Fry patties until golden, about 5 minutes on each side.


TIP: I like to put a thin layer of bread crumbs on the out side of the burger to make it crispier.

Chickpea Filling

This has the same consistency as tuna! You can make tuna melts or put it on your salads. The options are endless. :)



INGREDIENTS:

* 1 (19 ounce) can garbanzo beans, drained and rinsed
* 1 stalk celery, chopped
* 1/2 onion, chopped
* 1 tablespoon mayonnaise
* 1 tablespoon lemon juice
* 1 teaspoon dried dill weed
* salt and pepper to taste

DIRECTIONS:


1. Drain and rinse chickpeas. Pour chickpeas into a medium size mixing bowl and mash with a fork. Mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.

Delicious Black Bean Burritos

INGREDIENTS:

* 6 (10 inch) flour tortillas
* 3 tablespoons vegetable oil
* small onion, chopped
* 1-1/2 red bell pepper, chopped
* 1 tablespoon minced garlic
* 3 (15 ounce) cans black beans, rinsed and drained
* 1 tablespoon minced jalapeño peppers
* 9 ounces cream cheese
* 1-1/2 teaspoons salt
* 1/4 cup and 2 tablespoons chopped fresh cilantro


DIRECTIONS:


1. Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
2. Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapeños in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
3. Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
4. Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.

This one is very yummy!

Bean 'n' Rice Burritos

INGREDIENTS:

1-1/2 cups water
1-1/2 cups uncooked instant brown rice
1 medium green pepper, diced
1/2 cup chopped onion
1 teaspoon minced garlic
1 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes
1 can (15 ounces) black beans, rinsed and drained
8 flour tortillas (8 inches), warmed
1 cup salsa
Reduced-fat shredded cheddar cheese and reduced-fat sour cream, optional

DIRECTIONS:

In a small saucepan, bring water to a boil. Add rice. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Let stand for 5 minutes or until water is absorbed.
Meanwhile, in a large skillet, saute the green pepper, onion and garlic in oil for 3-4 minutes or until tender. Stir in the chili powder, cumin and pepper flakes until combined. Add beans and rice; cook and stir for 4-6 minutes or until heated through.
Spoon about 1/2 cup of filling off-center on each tortilla; top with 2 tablespoons salsa. Fold sides and ends over filling and roll up. Serve with cheese and sour cream if desired. Yield: 8 servings.