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Black Bean and Guac Burrito

I’m not sure if it is all the cold weather we’ve had recently or the thought of leaving for Brazil in two week but my mind has been on my trip to Costa Rica from last summer. I guess I just miss the warm weather and the great food. I really wish I could go back and spend a week just eating! Since I can’t eat my way through Costa Rica (at least not yet), I keep trying to recreate meals that I enjoyed while I was down there. This is where I discovered my love for burritos. rice (check!) beans (check!) Okay, this meal may not be traditional but still has two important Costa Rican staples! All I’m missing is my warm weather (which hopefully I will find in Brazil along with more great food!) Black Bean and Guac Burritos Author: Erin Alderson Recipe type: Main Dishes Serves: 2 Ingredients 2 large flour tortillas ½ cup brown rice, cooked ½ can black beans bag chopped lettuce, onion, and tomatoes ⅓ cup Moneteray Jack Cheese Instructions * Also for ingredients, you will need a batch of guacamole. Related:  Mexican VegetarianMexican

GreenChefs | Thai Style Tofu, Snow Peas On Rice Vermicelli with Lime Peanut Sauce Thai Style Tofu, Snow Peas On Rice Vermicelli with Lime Peanut Sauce (vegan) Recipe by Veganlicious This is one of our favorite meals. The spicy, lemony flavors are a wonderful addition to the peanut butter. Serves 4 people Directions Step 1 Heat the oil in a large skillet. Step 2 Stir in the tofu and stir fry for a couple more minutes. Step 3 Blend the peanut butter, soy sauce, lime juice, coconut milk and cilantro. Step 4 Pour over vegetables and remove from heat. Step 5 Cook the rice vermicelli in boiling water. Step 6 Drain and serve the sauce over the vermicelli. Step 7 Garnish with cilantro or coriander leaves.

stuffed peppers w/ green salsa Back before there were a (seemingly) endless number of food blogs on the internet, there were a few I followed pretty religiously. 101 Cookbooks, Sprouted Kitchen, Seven Spoons, and one of my all time favorites: Kimberly Hasselbrink’s The Year in Food. I was new to the idea of blogs, but suddenly I spent all my time at the office procrastinating instead of working. What I was going to make that night for dinner became far more important to me that any client project I had on my plate. I was drawn to these blogs not because I needed to get dinner on the table in 30 minutes – I was enamored with their images and how they made me want to try new foods. Instead of going to the store with a recipe (which never really worked for me anyway), I began going to the market to see what looked good that day. I learned to pick up a new vegetable because it was pretty and figure out what to make with it later. It’s (of course) beautiful and full of so many creative, inspiring, seasonal ideas. Notes

Slow-Cooker Black Bean Enchiladas Slow Cooker Enchiladas Serves 4-6 1/2 yellow onion, diced small1/2 bell pepper, diced small (any color)1 16-ounce can black beans, drained and rinsed1 cup frozen corn2 teaspoons chili powder1 teaspoon cumin1 teaspoon salt1 1/2 cups cheese, shredded and divided - we like monterey jack2 16-ounce jars of your favorite salsa12 6"-8" tortillas, flour or cornOptional: 1 cup leftover meat - chicken, pork, hamburger, or shredded beef In a medium bowl, mix together the onion, pepper, black beans, corn, spices, meat (if using), and just 1/2 cup of the cheese. Scoop about 1/3 cup into one of the tortillas, roll it up, and nestle it into the bottom of the crock pot. Continue with the remaining filling and tortillas to create a second layer. Serve the enchiladas with the remaining salsa. Additional Notes: • You can cook the enchiladas for longer (6-8 hours on LOW), but we found that the tortillas in the middle start to get mushy while the ones touching the sides of the cooker get crispy.

Black Bean & Toasted Corn Tacos Recipe nutritional information Makes 4 tacos 30 minutes or fewer Surprise! 1 cup cooked black beans ½ cup prepared salsa 2 cloves garlic, minced (2 tsp.) 2 ½ tsp. ground cumin, divided 1 cup frozen corn kernels, thawed ¼ tsp. ground black pepper 4 6-inch corn tortillas 12 baby spinach leaves ½ cup jarred roasted red pepper strips ¼ cup coarsely chopped cilantro 2 small green onions, finely chopped (¼ cup) ¼ cup crumbled cotija or feta cheese, optional 1. 2. 3. May/June 2010 p.67 Dynamite Tofu With Rice and Broccoli Want to take your typical meal of tofu, rice, and veggies up a notch? There’s nothing dull or boring about this tofu meal made with a sweet and spicy sauce and paired perfectly with steamed rice and broccoli. This meal keeps well overnight, and makes for the perfect leftover lunch the next day. Dynamite Tofu With Rice and Broccoli 1 lb. extra-firm tofu, drained and cut into 1-inch cubes 1/4 cup cornstarch 1/3 cup sesame oil 1/4 cup soy sauce or tamari 1/4 cup hoisin sauce 1–2 Tbsp. Preheat the oven to 400°F.Lightly coat the tofu cubes with the cornstarch. Makes 4 servings

Black Bean and Corn Chilaquiles with Roasted Tomato and Chipotle Sauce Recipe nutritional information Serves 8 This traditional Mexican dish was originally devised as a way to use stale corn tortillas. 1 small white onion, cut into 8 wedges 2 lb. 1. 2. 3. 4. April 2008 p.56 Quesadillas de Pollo These Chicken Quesadillas or Quesadillas de Pollo are absolutely delicious and they make a satisfying lunch or weeknight dinner. They are creamy and full of flavor and are a fantastic way to use your leftover chicken. I’m telling you, this might be my new favorite quesadilla recipe and I am going to make it over and over again. You can serve them with guacamole, or with tomato or tomatillo salsa. Buen provecho! Ingredients (5 quesadillas) Cooking Spray or olive oil3/4 cup cream cheese, softened1 teaspoon chili powder or to your taste1 teaspoon ground cuminSalt and pepper1/2 teaspoon garlic powder1/2 teaspoon onion powder1/4 cup chopped cilantro1 green onion, finely chopped2 cups shredded cooked chicken1/2 cup shredded cheddar cheese1/2 cup shredded Monterrey Jack Cheese10 flour tortillas Directions In a large mixing bowl, combine the cream cheese, chili, cumin, onion powder, garlic powder, salt, pepper, cilantro, green onions, chicken and shredded cheese.

Vegetarian Mexican Tacos - Simple Easy to Cook Recipe by Archana's Kitchen Vegetarian Mexican Tacos is a very popular Mexican dish, that has the crisp tacos filled with salads, beans and topped with cheddar cheese and sour cream. The stuffing for these Taco shells is so varied that recipes get evolved according to the taste palates. In Mexico you will find that tacos are of the soft kind. The crisp tacos seemed to have originated with the proliferation of taco stands during the late fifties. The crisp-fried corn tortilla in a U-shape is filled with layers of hot baked beans, sliced lettuce, diced tomatoes and grated cheese (usually cheddar). These Vegetarian Mexican Tacos can make a sumptuous and healthy dinner for a family. Makes: 12 tacos Ingredients to make the Vegetarian Mexican Tacos Method Serving the Vegetarian Mexican Taco’s

Spicy Buffalo Cauliflower 'Wings' Looking for a healthier (and kinder) alternative to chicken wings? Try these juicy, tangy, and spicy buffalo cauliflower “wings”! Deliciously versatile and with just enough “kick,” these bite-sized pieces of cauliflower offer an eerily similar experience to eating chicken wings. SpicyBuffalo Cauliflower ‘Wings’ 1 cup water or soy milk 1 cup flour (any kind will work—even gluten-free!) Preheat the oven to 450°F.Combine the water or soy milk, flour, and garlic powder in a bowl and stir until well combined.Coat the cauliflower pieces with the flour mixture and place in a shallow baking dish. Makes 4 servings 7 Ways to Use Nasturtiums in Food Steps Method 1 Preparation 1Use any part of the nasturtium. The leaves, seed pods and flowers are all edible.[1] The flavour is a cross between mustard and slight sweetness. Method 2 Adding to salads 1Use the leaves in a salad. Method 3 Using nasturtiums as caper substitutions 1Use the seed pods (green) as a good substitute for capers. Method 4 Making nasturtium condiments 1Use a combination of leaves and seeds. Method 5 Adding as a garnish 1Add the flowers to savory dishes and desserts, to given them a touch of elegance. Method 6 Stuffed nasturtiums These little delicacies are perfect for afternoon tea finger nibbles. 1Select large, whole flowers in good condition. Method 7 Making a nasturtium omelette 1Cut the runner beans into thin slices. Reader Questions and Answers Ask a Question Tips Nasturtium fritters are also a delicious way to enjoy nasturtium flowers and leaves.Tone down the mustardy bite of nasturtiums by adding a softener such as sugar, honey or syrup. Warnings Sources and Citations