Arepas with Black Beans

These take about 40 minutes so it’s great for a weeknight meal! Be sure to buy the precooked cornmeal for this recipe.

  • 1 c masarepa
  • 1 c warm water
  • 1/4 tsp salt
  • Avocado oil
  • 1 poblano, diced
  • 1 onion, diced
  • 1 jalapeno, diced
  • 1 clove garlic, minced
  • 1 15 oz can black beans, rinsed
  • 1 c fire roasted tomatoes with chilies
  • 1/4 c cilantro, minced
  • 2 limes, quartered
  • 1/4 c cotija, crumbled

Combine the

Masarepa, water and salt and mix till smooth.

  • Heat 1 tbsp oil in a large saucepan over medium-high heat. Add poblano , jalapeño and onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in garlic, cumin and the remaining 1/4 teaspoon salt; cook, stirring, until fragrant, about 30 seconds. Stir in beans and tomatoes. Bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until thickened, 15 to 20 minutes.
  • Meanwhile, divide the dough into 4 balls and press into disks 4 inches wide and 1/2 inch thick. Heat 1 1/2 tbsp oil in a large skillet over medium-high heat. Add 2 of the arepas and cook, turning once, until golden brown, 7 to 8 minutes total. Repeat with the remaining 1 1/2 tbsp oil and dough.
  • Top arepas with beans, cilantro and cheese.
  • Serves 4. 12 WW PP.

    Taco Salad

    This is vegan, feel free to use cheese and chorizo if your not vegan. This is perfect for a frantic taco Tuesday!

    • 6 oz soy chorizo
    • 2 cans black beans
    • 2 jalapeños, dice
    • 1 onion, sliced thin
    • 2 cloves garlic, minced
    • 2 bell peppers, diced
    • 2 tsp cumin
    • 2 tsp oregano
    • 4 green onions, chopped
    • 1 head romaine, chopped
    • Olives, sliced
    • Vegan Mozzarella, crumbled
    • 1 avocado, diced
    • Salsa
    • Hot sauce

    In a large sauce pan, cook chorizo over medium heat, add onions, garlic, peppers, cumin and oregano, cook for 5 minutes, stirring occasionally. Add beans, reduce to low and cook 20 minutes, stirring a couple times.

    Diced lettuce among plates, tops with beans, olives, cheese, avocado and salads.

    Serves 4.

    Taco Pizza

    This recipe comes from Eating Well with a few minor tweaks. I found that 1/2 c a water was not adequate to bring the dough together so I added another 1/2 c. I also added a few more ingredients to the vegetarian delight!

    • 2 large eggs
    • 1 1/2 c masa harina
    • ½ c sliced scallions
    • ½ – 1 c water
    • 1 tbsp chili powder
    • 1 tsp garlic powder
    • ¼ tsp salt
    • 1 can black beans, heated and mashed
    • 1 c shredded pepper Jack cheese
    • 2 c shredded romaine lettuce
    • 1 medium ripe avocado, thinly sliced
    • ¼ c slivered red onion
    • ½ c pico de gallo or fresh salsa
    • 1/4 c crema
    • Sliced olives

    Position rack in upper third of oven; preheat to 400°F. Line a large rimmed baking sheet with parchment paper. Beat eggs in a medium bowl.

    Mix in masa, scallions, water, chili powder, garlic powder and salt. Spread evenly on the prepared baking sheet into a 9-by-11-inch oval. Bake the crust until lightly browned, about 10 minutes.

    Spread beans on the crust and sprinkle with cheese. Bake until the cheese is melted, about 5 minutes more. Top the pizza with romaine, avocado, onion, pico de gallo, olives and cilantro. Drizzle with crema.

    Serves 4.

    Black Bean and Vegan Chorzio Tacos

    Taco Tuesday!! These are packed with veggies and oh so good. It comes together in les than 20 minutes so perfect for a weeknight meal.

    Taco Filling:

    • 1 15 oz can fire roasted tomatoes with chilies
    • 6 oz soy chorizo, crumbled
    • 1 can black beans, drained
    • 1 onion chopped
    • 1 bell pepper chopped
    • 1 jalapeño, chopped
    • 2 cloves garlic, minced
    • 1 tsp cumin
    • 1 tsp oregano
    • 1/4 tsp salt
    • 1 tbsp olive oil

    Taco

    • Tortillas
    • Cheese – vegan or regular
    • 1 avocado, sliced

    Combine all filling ingredients in a large skillet. Cook over medium heat for 15 minutes, stirring several times.

    Fill tortillas with filling and top with avocado and cheese.

    Serves 4.

    Burrito Bowl

    Chicken Burrito Bowl is a weeknight dream come true. Slow cook it all day, shred, reduce and chop some veggies. This is whole 30 friendly, as is Lucky Dog Hot Sauce who uses apple cider vinegar in most of their sauces.

    Chicken

    • 1 1/2 lb chicken thighs
    • 1 tsp salt
    • 1 1/2 c chunky salsa
    • 1 c black beans, drained and rinsed
    • 1/2 tsp garlic powder
    • 1 tsp cumin

    Toss in slow cooked and cook for 4 hours on high, 8 on low. Shred and reduce I’d needed.

    Bowls:

    • 2 c cooked brown rice
    • 2 c shredded romaine
    • Pics de Gallo
    • Sliced olives
    • Jalapeños, sliced
    • Guacamole
    • Cilantro, chopped

    Divide amount bowls and serve.

    Pressure Cooker Black Bean Tacos

    Leave out the cheese and this one is vegan friendly. Cooking black beans in the pressure cooker is genius!

    • 3 poblano chilies, roasted & chopped
    • 2 jalapeños, roasted & chopped
    • 3 tbsp olive oil
    • 1 onion, diced
    • 2 tbsp sage, minced
    • 3 cloves garlic, minced, plus 1 whole
    • 2 tsp chili powder (or more)
    • 2 tsp cumin (add same amount as chili)
    • 1 lb dried black beans
    • 1 tomato
    • 1 bunch of cilantro
    • 1 jalapeño – not roasted
    • 1 bunch of scallions, sliced thin
    • 1 head romaine, sliced thin
    • 1 avocado, sliced thin
    • Taco shells or tortillas
    • Cheese of your choice

    Add onion and oil to multipot and sauté on medium until soft, stir in garlic, sage, chili powder, cumin, chopped pepper and black beans, stir in 5 cups of water. Cover and cook on high pressure for 40 minutes.

    In a blender combine tomato, cilantro, scallion whites, 1 clove of garlic, 2 tbsp oil, 1 jalapeno and a pinch of salt and purée till smooth.

    When beans are done, stir in tomato purée then simmer on sauté for a few minute to thicken up.

    Serve with taco shells and all the fixings!

    Serves 6 – 8.

    Black Bean Bowl with an Egg on It.


    This may not look pretty but it's tasty and comes together super quick!

    1 can black beans, drained
    1 can chopped green chilies
    1 head of romaine, chopped
    1 tomato, chopped
    1 avocado, chopped
    4 green onions chopped
    2 eggs, fried
    Jack cheese, grated

    Combine black beans and green chilies in a small pot and cook until heated through.

    Divide ingredients among two bowls, top with a egg and serve with your favorite salsa.

    Serves 2.

    Slow Cooker Beef Chili

    Another winner from Skinny Taste, with a few modifications. My slow cooker is my BFF now that our weekends involve so many activities. 

    Ingredients:
    2 lb beef
    Salt and pepper to taste
    1 tbsp tomato paste
    1 onion, chopped
    1 bell pepper, chopped
    3 cloves garlic, minced
    2 cans black beans, rinsed
    1 15 oz can diced tomToes with mild chiles
    1 15 oz can tomato sauce
    2 tsp chili powder
    2 tsp paprika
    1 tsp garlic powder
    2 bay leaves
    Grated cheese
    Sliced japalenos
    Sliced green onions

    Turn the slow cooker on sauté, add the meat and cook, breaking up until browned, add onions, bell peppers and garlic and cook until softened, about 4 minutes. Add black beans, tomatoes, tomato sauce, spices and bay leaf. Cook on night 5 hours, low on 8 – 10.

    Serve with jalapeños,  cheese, onions and whatever else you like on your chili.

    Serves 8.

    Slow Cooker Southwest Chicken with Slaw

      
    This is another winner from Skinny Taste, with a few minor changes. sp good, so easy – you should really try it!

    Ingredents:
    2 lbs chicken thighs
    14.4 oz can diced tomatoes with mild green chilies, not drained
    15 oz can black beans, drained
    1 medium onion, diced
    2 cloves garlic, minced
    ¼ c chopped fresh cilantro
    14.4 oz can fat free chicken broth
    1 tsp cumin
    1 tsp cayenne pepper
    salt to taste

    Slaw:
    1 lb cabbage, shredded
    2 carrots, grated
    6 green onions, sliced thin
    1/4 c cilantro, chopped
    1/4 c lime juice
    1 tbsp canola oil

    In a slow cooker place chicken on bottom, top with spices then remaining ingredients. Cover and cook on low 10 hours. Shred chicken and serves over rice.

    For slaw:
    Toss all ingredients in a bowl.

    Serve with hot sauce.

    Serves 6 – 8.

    Black Bean Tacos

    /home/wpcom/public_html/wp-content/blogs.dir/24f/19765641/files/2015/01/img_0785.jpg
    Perfect for meatless Monday or taco Tuesday.

    Ingredients:
    1 onion, diced
    3 plum tomatoes, diced
    2 cans of black beans, drained
    Canola oil
    1 can diced peppers
    10 oz cabbage, sliced thin
    4 oz shredded carrot
    1 bunch of green onions, sliced thin
    1 bunch of cilantro, chopped
    3 TBSP lime juice
    1 TBSP canola oil
    1/4 c Cotija, crumbled
    Tortillas

    In a medium pan over medium heat, add 1 TBSP canola oil and the onions, sauté until soft, about 5 minutes. Add tomatoes, beans and chilies and cook over low heat for about 30 minutes.

    Toss the cabbage, carrots, green onions, cilantro, canola oil and lime juice together.

    In a warmed tortilla she’ll, place a spoonful of beans, top with coleslaw and cheese.

    Serves 4 – 6.