Tag: meatless monday

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Black Bean Lettuce Wrap Tacos with Mango Avocado Salsa

These meatless tacos feature spiced black beans and homemade mango-avocado salsa wrapped in fresh lettuce. Quick to prepare and bursting with flavor!

Yields: 6 tacos

Black Bean Lettuce Wrap Tacos with Mango Avocado Salsa

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Total Time 25 minutes
Ingredients Method Notes

Ingredients
  

For the tacos
  • 1 tsp olive oil
  • 1 clove garlic minced
  • 1/2 onion finely diced (yellow or red)
  • 15 oz can black beans drained and rinsed (or about 1 ½ cups cooked)
  • 6 leaves lettuce
  • For the taco seasoning or use 1/2 packet of your favorite non-MSG taco seasoning:
  • 1/2 tablespoon chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/4 tsp oregano
  • 1/4 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp cornstarch
  • 1/8 tsp cayenne pepper
  • 1/4 cup water
For the mango avocado salsa
  • 1 mango peeled and diced
  • 1 avocado peeled and diced
  • 1/2 cucumber peeled and diced
  • 1/2 jalapeño chilies seeds removed and minced
  • 1/4 sweet onion diced
  • 1 tablespoons lime juice
  • 1/3 cup chopped cilantro leaves
  • salt and pepper to taste

Method
 

  1. First prepare the salsa. Combine all ingredients in a bowl and mix well. Add salt and pepper to taste. Set aside.
  2. In a small bowl, combine all taco seasoning ingredients. The tacos come together quickly, so I like to do this before anything goes on the stove.
  3. Add olive oil to a large pan over medium heat. Once shimmering, add garlic and onion and sauté until soft, 4-5 minutes.
  4. Pour in black beans and taco seasoning and stir to coat. Sauté, stirring occasionally, until beans are heated through and some of the water is evaporated, 2-3 minutes.
  5. Serve with lettuce leaves to be used as taco shells and mango avocado salsa.

Notes

Enjoy!
Recipe source: http://www.coffeeandquinoa.com/2013/03/black-bean-lettuce-wrap-tacos-with-mango-avocado-salsa/

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Southwestern yellow stuffed peppers

Southwestern yellow stuffed peppers

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Ingredients Method Notes

Ingredients
  

  • 4 large yellow bell peppers halved lengthwise and seeded
  • olive oil spray
  • 1 cup sliced mushrooms
  • ¼ c. onions chopped
  • 2 cups rice cooked
  • 1 medium zucchini diced
  • 1 cup black beans rinsed and drained
  • 1 cup corn fresh or frozen
  • 1 8 oz. can tomato sauce
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Pepper freshly ground
  • ½ cup monterey jack cheese grated

Method
 

  1. Heat oven to 450 degrees. Line a large pan with foil. Spray outside of pepper halves with oil. Arrange peppers cut side down on prepared pan; bake on lower rack 15 to 20 minutes. When finished cooking, turn right side up and arrange in 9 x 13 inch dish.
  2. Meanwhile, sauté mushrooms. Add onions and sauté for 3 minutes till soft. Add cooked rice, corn, zucchini, tomato sauce, spices, and beans and heat thoroughly.
  3. Spoon rice mixture into cooked pepper halves. Sprinkle cheese over top. Return to oven for about 10 minutes until cheese is melted. Freezes well.

Notes

Adapted from: http://www.salad-in-a-jar.com/skinny-secrets/southwestern-roasted-stuffed-peppers

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Butternut Squash, Lentil and Quinoa Salad

Butternut Squash, Lentil and Quinoa Salad

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Ingredients Method

Ingredients
  

  • 1/2 butternut squash peeled & deseeded
  • 3-4 garlic cloves skin on
  • 1/2 fresh chili sliced
  • 1/2 cup quinoa
  • 1 cup boiling water
  • 400 grams/14 ounces cooked lentils
  • 1 teaspoon cumin powder
  • Olive oil
  • Juice from 1/2 lemon
  • Salt to taste
  • Fresh coriander/cilantro leaves for garnish

Method
 

  1. Preheat oven to 180 degrees C / 356 degrees F. Peel and deseed 1/2 a butternut squash. Dice into 2.5cm (1-inch) cubes and place them on parchment-paper-lined baking tray as well as garlic cloves and chili. Drizzle over some olive oil, cumin powder and salt and toss all the ingredients until well combined. Then bake them in the preheated oven for 40 minutes or until the squash feels tender and fluffy when pricked with a fork.
  2. While the squash is roasting in the oven, pour 1/2 cup of quinoa and 1 cup of hot boiling water in a medium-sized pot. Start cooking over medium-high flame until it starts to boil. Then let it simmer by reducing to low-medium flame and cover with a lid. In the meantime, rinse and drain the lentils. Set aside. For the quinoa, cook until the water is ALMOST absorbed. When there’s just a little water left at the bottom of the pot (I’ll say about 2 tablespoons worth of water left), turn off the flame and leave the lid on. This will allow the quinoa to completely absorb the water without sticking to the pot. Fork through the quinoa so that it’s light and fluffy. Set aside.
  3. Add lentils to the quinoa and toss gently until well combined. Season lightly with salt. Add roasted butternut squash, garlic (skin-off and thinly chopped) and chili to the lentil-quinoa mixture. Drizzle some olive oil and lemon juice over the salad and toss to mix. Just before serving, garnish with some coriander/cilantro leaves. You can serve this salad warm or cold.
  4. Photo and Recipe Courtesy of Fuss Free Cooking

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