Black Bean Cakes with Salsa

These little vegan patties are so wonderful!

  • 4 tbsp olive oil
  • 1 onion, chopped
  • 15 oz black beans, rinsed
  • 1/2 c diced carrots
  • 1/2 c cornmeal
  • 1/2 c bread crumbs
  • 1 tbsp chili powder
  • 1 tsp sea salt
  • 1/2 c cilantro, chopped
  • 1/4 c water
  • 1 head romaine, chopped
  • 1 avocado, chopped
  • Pineapple or salsa of your choice

Heat oil in a medium skillet, cook onions and cook until softened, about 20 minutes.

Add beans, carrots, cornmeal, bread crumbs, chili powder, cilantro, and water to a food processor, pulse to mash, add a little more water if too dry.

Scoop 1/4 c mixture and form into patty, cook over medium heat for 5 minutes per side until lightly brown.

Serve on romaine, with avocado and salsa.

Serves 4 – 6.

Veggie Enchiladas

These recipe is adapted from Nopalito – if you leave off the cheese they are vegan. Pick the prettiest veggies you can find at the farmers market – you can use any combo of veggies that is in season for this recipe.

Cilantro Salsa

  • 16 tomatillos, husked
  • 4 jalapeños
  • 4 cloves garlic
  • Salt
  • 1/4 c cilantro
  • 1/4 c white onion

In a medium pot, combine tomatillos, jalapeños and garlic, cover with water and bring to a boil, then simmer for 15 minutes.

Drain and add to blender with the remaining ingredients, blend till smooth. Chill until ready to use.

Enchiladas

  • Oil for cooking
  • 1 c onion, diced
  • 1 garlic, minced
  • 1 1/2 c carrots, diced
  • 1 1/2 c small cauliflower florets
  • 1 1/2 c zucchini, diced
  • 1 1/2 c broccoli florets
  • 1 batch salsa (above)
  • 12 corn tortillas
  • 3 c jack cheese, shredded

Preheat oven to 350. In a large skillet or Dutch oven heat 1/4 c oil over medium heat. Add onion and garlic and cook for 5 minutes. Add remaining veggies, raise heat to high and cook for 10 minutes, stirring occasionally, until al dente. Add salsa to the pan and bring to a boil, then turn off the heat.

In a dry pan, heat tortillas over medium heat until soft – about 1 minute per side.

Scoop 1/4 mixture into tortilla and fold or roll and place in a baking dish, repeat. Pour any remaining filling and salsa over the top and sprinkle with cheese. Bake for 20 minutes until heated through and cheese is melted.

Serves 6.

Pressure Cooker Chicken Bowl

You can slow cook thus for 8 hours in hour slow cooker or turn on the pressure and cook in your pressure cooker for 20 (about 1 hour from preheat to release).

Ingredients:
1 1/2 chicken thighs
1 tsp salt
12 oz salsa
1 can black beans, rinsed
1 pack of taco seasoning
1 1/4 c frozen corn kernals

Toppings:
Pico de Gallo salsa
Shredded cheese
2 c shredded romaine
Olives
Jalapenos

4 Taco bowls

Place chicken in the bottom of the cooker, sprinkle with taco season, top with black beans, corn and salsa. Cover and cook 20 min on high pressure or 8 hours on low in slow cooker.

When done cooking, shred the chicken and keep warm.

To make tortilla bowls. Spray a large ovenproof bowl with a little oil. Place a flour tortilla shell in and shape like a bowl. Bake at 350 for 10 – 12 minutes until just browning. 

Fill with lettuce, chicken, salsa, cheese, olives and what ever else tickles your fancy.

Serves 4 – 6.

Cilantro Lime Tacos

Taco Tuesday! These are so easy that you have to make them!

Ingredient:
2 lb skinless, boneless, chicken thighs
1 packet taco seasoning mix
16 oz salsa
⅓ c chopped fresh cilantro
juice from 2 limes

Place all ingredients in your slow cooker. Cook on low for 6 hours. Shred and serve with your favorite taco fixings.

Serves 6 – 8.

Slow Cooker Spicy Chicken

This is the easiest, moistest chicken ever!! I made taco cups to serve it in – simply place your tortillas in an upside down muffin tin, spray with a little oil and bake for about 7 min at 400.

Ingredients:
2 lb skinless, boneless chicken thighs
1 package of trader joes taco seasoning
1 c of your favorite salsa

Place chicken in your slow cooker and cover with taco seasoning and salsa. Cook on low for 8 hours. When it is done, shred work two forks. Serve with your favorite taco fixings.

Salsa Chicken

This is a quick and easy recipe that is perfect for taco Tuesday! Just serve with slaw, tortillas and guac and you are done!

Ingredients:
2 lb skinless boneless chicken thighs
Salt
1 pack of taco seasoning (I use TJ’s)
12 oz salsa

In a pressure cooker, place chicken at the bottom, season with salt. Then sprinkle with taco season on both sides, add salasa and seal up the pressure cooker.

Cook at 9 PSI for 12 minutes. Use sharp forks to shred and viola – dinner in under 30 minutes!

Serves 4 – 6.

Slow Cooker Jerked Chicken Tacos

The 

Skinny Tastes inspired this healthy taco for Taco Tueaday. And they make great leftovers as a taco salad on Wednesday. I used TJs mango salsa but any brand of mango salsa will work.

Ingredients:

  • 3 cloves garlic, minced
  • 2 TBSP jerk seasoning
  • Salt and pepper
  • 1 1/2 lb boneless chicken thighs
  • 1/2 c fresh orange juice
  • 1/4 c lime juice
  • 1/4 c cilantro
  • 1 large mango diced
  • 1 pint of mango salsa
  • 1/2 medium avocado, sliced
  • 2 heads romaine lettuce, chopped
  • 1/2 c shredded carrot
  • 2 TBSP lime juice
  • 1 tsp jalapeno vinegar, from canned jalapeños
  • 2 tsp canola oil
  • 12 corn tortillas

Season chicken with salt, pepper and jerk seasoning. Combine chicken, lime juice, orange juice and cilantro in a slow cooker. Cook on high for 2 hours. Shred and retune to liquid, keep warm.

Combine mango, lettuce, lime juice, jalapeno and oil in a large bowl, toss until well combined. Top with avocado.

Heat tortillas in a skillet. Spoon in 1/3 c chicken, top with salsa and serve with salad.

Serves 6.