Ingredient: black beans

Taco Soup

Print Recipe
 Taco Soup
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Add the ground beef to a large pot, cook the meat over medium heat until mostly browned, add the diced onion and continue cooking, stirring occasionally until the meat is browned. Add in the minced garlic and cook for another 30 seconds. Drain the grease and return the pot to the stovetop. Pour in the tomato sauce, diced tomatoes, black beans, corn, and olives. Stir to combine. Add in the chili powder, pepper, salt, cumin, oregano, and garlic powder. Stir until mixed. Pour in the beef stock.
  2. Allow the soup to come to a boil, then reduce the heat and allow to simmer for about 10 minutes. Serve and enjoy!
Recipe Notes

Recipe adapted from House of Yumm

Chipolte Cauliflower Nachos

Original recipe found on Love and Lemons

Print Recipe
 Chipolte Cauliflower Nachos
Delicious vegetarian nachos
Course Main Dish, Vegetarian
Cuisine vegetarian
Prep Time 20 minute
Cook Time 5 minutes
Servings
servings
Ingredients
Nachos
Course Main Dish, Vegetarian
Cuisine vegetarian
Prep Time 20 minute
Cook Time 5 minutes
Servings
servings
Ingredients
Nachos
Recipe Notes

Preheat oven to broil.

Place the cauliflower and potatoes in a medium saucepan with cold water (about 1-inch).  Add a pinch of salt and bring to boil.  Reduce heat and let simmer uncovered until fork tender.  Takes 8-10 minutes.  Drain and let cool.

Using a blender put water, apple cider vinegar, olive oil, chipolte, garlic, onion powder, and salt.  Blend until smooth.

Take the cauliflower and potato and mix the chipolte sauce well.  Place tortilla chips on baking sheet.  Add the cauliflower/potato mix.    Top with black beans cheese, red onion. Broil until cheese melted.  Once out top with grape tomatoes and cilantro.  Serve immediately.

Huevos Rancheros

Print Recipe
 Huevos Rancheros
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Heat oven to 200F. In a a skillet heat oil over medium heat. Stir in onion, cook 3 minutes. Add garlic, chili powder, cumin, and 1/4 tsp. of the salt, cook another 2 minutes. Stir in beans and broth, bring to a simmer and cook 3 minutes. Smash half the beans with the back of a fork and stir. Place tortillas on a baking sheet and spread 2 Tbsp. of the beans on each tortilla. Place in the oven.
  2. Wipe out skillet, then add 1 Tbsp of the butter. Fry 4 of the eggs 2 minutes, until cooked. Transfer to tortillas in oven. Add remaining 1 Tbsp butter and repeat with remaining 4 eggs.
  3. Remove tortillas from oven, season with remaining 1/4 tsp salt and top each with 1 Tbsp Monterey Jack. Garnish with avocado, salsa, and cilantro, if using. Enjoy!
Recipe Notes

Recipe adapted from Family Circle

Burrito Bowls

Print Recipe
 Burrito Bowls
Try this burrito bowl instead of ordering out.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a bowl combine 1 tsp. oil, 1/2 tsp oregano, 1 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp paprika. Add chicken thighs and let marinate 15 minutes. Grill on medium-high heat until cooked through. Let cool for 10 minutes then cut into bite size pieces.
  2. Cook rice according to directions. When rice and corn only have 10 minutes, begin sauteing the veggies. In a skillet, combine the rest of the oil, peppers, and onion. Saute for 5 minutes and then stir in the remaining spices. Cook for an additional 5 minutes. When rice is done stir in the cilantro, lime juice and zest, and a pinch of salt. Stir until fluffy.
  3. Assemble the bowls by dividing the rice, top with veggies, chicken, then black beans. Sprinkle with the corn and top with avocado and sour cream if desired. Enjoy!

Instant Pot Southwest Chili

Adapted from recipe found on The Cookie Rookie

Print Recipe
 Instant Pot Vegi Chili
Flavorful chili that is quick and easy to make.
Course soups/chowders/chilis
Cuisine vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Garnish
Course soups/chowders/chilis
Cuisine vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Garnish
Instructions
  1. Combine the beans, tomatoes, ketchup, garlic, taco seasoning, red onion, chilis, broth in your instant pot. Stir thoroughly. Program to bean/chili and let cook. About 10 minutes before the pot is done pour olive oil in skillet. Brown your vegi crumbles. I like them to be a bit crisp for texture. Once the chili is done pour the crumbles in and stir. Ready to serve and top with your garnishes.
Recipe Notes

*For the vegi crumbles I used the Smart Ground Mexican 

You could easily make this in a crockpot as well.

If you wanted to use ground chicken, turkey, or beef you could substitute as well.