Mexican Lentil and Bean Stew

Servings: 4

1 tbsp olive oil

1/2 onion, chopped

salt and pepper

3 cloves garlic, minced

1/2 cup long grain brown rice

1/2 cup green lentils

2 cups water (or chicken or vegetable stock)

1 tsp chili powder

1/2 tsp ground cumin

1 tsp red pepper flakes

1 can black beans, rinsed and drained

3/4 cup diced tomatoes (canned or fresh)

1/2 zucchini, small dice

1/2 cup frozen corn, defrosted

1/2 cup salsa

juice of 1 lime

optional garnishes: shredded cheese, chopped cilantro, avocado, sour cream

1. In a large pot, heat the oil over medium heat. Add onion and season with salt and pepper. Cook for 5 minutes until beginning to soften.

2. Add garlic and cook for 1 more minute.

3. Add in the brown rice, lentils, and water (or stock). Bring to a boil, then reduce heat to simmer. Cook for about 35 minutes, or until the lentils and rice are tender. If there's any excess liquid drain it.

4. Add the spices and the remaining ingredients. Increase heat to medium-high and cook for 5 to 10 more minutes until vegetables are tender and everything is heated though.

5. Add lime juice, and garnish with any of the optional garnishes.

https://reciperunner.com/one-pot-cheesy-mexican-lentils-black-beans-and-rice/

Southwest Black Bean Stew

Yield: 4-6 servings

1 tbsp olive oil

1 onion, chopped

3-4 cloves garlic, minced

6 crimini mushrooms, sliced

1 potato, diced

1 yam, diced

1 red bell pepper, chopped

1 tbsp chili powder

1 tbsp oregano

2 tsp cumin

salt and pepper

1 can diced tomatoes

1/3 cup tomato paste

1 cup water

1 can black beans, drained and rinsed

1 can pinto beans, drained and rinsed

1 cup corn kernels

4 cups collard greens, coarsely chopped (or sub other greens)

1 cup loosely packed cilantro, chopped (plus extra for garnish)

avocado, chopped

1. In a large pot, heat olive oil over medium-high heat. When hot, add onion, garlic, and mushrooms, and cook while stirring for 5 to 8 minutes.

2. Add the potatoes, yam, red pepper, and spices. Cook while stirring for another couple of minutes.

3. Add the tomatoes, tomato paste, and water. Bring stew to a boil, then reduce heat to medium-low, cover, and cook for 15 minutes, stirring once or twice.

4. Add the beans and corn and cook for 5 more minutes.

5. Stir in the greens and cook for 5 minutes more, or until the potato and yam are tender.

6. Stir in the cilantro, and garnish with more chopped cilantro and chopped avocado.

https://gamechangersmovie.com/recipes/southwest-stew/

Black Beans and Rice

Yield: 3-4 servings

2 poblano peppers

1 chili pepper

1/2 white onion, sliced

1 cup grape/cherry tomatoes, halved

3 cloves garlic, peeled

1 tsp cumin seeds

1 tsp ground coriander

salt and pepper, to taste

1 tbsp olive oil

1 cup brown basmati rice, rinsed

1 tbsp tomato paste

1 tsp tamari

2 1/4 cups water

1 can black beans, drained and rinsed

juice of 1 lime

handful cilantro, chopped

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. Remove the stems and seeds from the poblanos and chili. Roughly chop the peppers and place them on the baking sheet.

3. Also add the sliced onions, tomatoes, and garlic cloves to the baking sheet. Toss the vegetables with the cumin, coriander, salt, pepper, and olive oil. Roast for 15 minutes, or until lightly browned and uniformly soft. Remove from oven and let cool slightly.

4. Transfer roasted vegetables to a blender or food processor. Pulse a few times until you have a chunky paste.

5. Remove from blender and place in a medium pot. Add the rice, tomato paste, tamari, and water to the pot. Set the pot over medium heat and bring to a boil. Lower the heat to a simmer and cover. Cook for 40 minutes, or until most of the liquid is absorbed and the rice is tender. Check the pot and stir every 10 to 15 minutes or so. Add more water if necessary.

6. Take the pot off the heat and let it sit for 5 minutes with the lid on. Then, remove the lid and stir in the beans, lime juice, cilantro, and a good pinch of salt. Serve the black beans and rice hot.

http://thefirstmess.com/2017/09/07/black-beans-rice-recipe-roasted-poblanos-garlic/

Roasted Corn Salad

Yield: 2-3 servings

3 ears corn, husks removed
1 tbsp olive oil
zest of 1 lime
1/2 tsp chili powder
salt and pepper
1 red pepper, diced
1 cup cherry tomatoes, halved
1 jalapeno pepper, finely diced
1 shallot, finely diced
1 cup cilantro, chopped
1 avocado, diced
juice of 1 lime
optional: 1/2 can black beans, drained and rinsed

1. Preheat oven to 375F. Line a baking sheet with parchment paper.
2. Cut the kernels off each ear of corn and place on prepared baking sheet. Drizzle with olive oil. Add lime zest, chili powder, salt, and pepper. Toss to combine.
3. On the same baking sheet, add red pepper. Roast for 5 to 8 minutes.
4. In the meantime, in a large mixing bowl, combine cherry tomatoes, jalapeno, shallot, cilantro, avocado, lime juice, and black beans if using.
5. When corn and red pepper have cooled slightly, add to remainder of salad. Toss to combine. Serve immediately.

Stuffed Portobello Mushrooms

Yield: 4 servings

Filling:
1/2 cup quinoa
1 cup water
1 1/2 cup sweet potato (or butternut squash), diced
1 cup red pepper, diced
1 cup red cabbage, chopped
1 tsp cumin
1 tsp chili powder
salt and pepper
1/2 cup black beans, drained and rinsed
zest of 1 lime

Mushrooms:
2 tbsp olive oil
2 tbsp balsamic vinegar
juice of 1 lime
1 tsp cumin
1/2 tsp chili powder
salt and pepper
4 large portobello mushrooms, stems and gills removed


1. Preheat oven to 375F. Line a baking sheet with parchment paper.
2. Place sweet potato on prepared baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 20 minutes, or until tender. Set aside.
3. In the meantime, add quinoa and water to a medium pot. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and set aside.
4. In a shallow dish, combine all mushroom ingredients. Stir to coat mushrooms and set aside to marinate.
5. Heat a large pan over medium-high heat. Add a splash of olive oil. Add red pepper and cabbage, as well as cumin, chill powder, and salt and pepper. Saute for 5 minutes, or until softened. Transfer to a large mixing bowl and set aside.
6. In the same pan, add another splash of olive oil. Add the mushrooms and saute for 2 minutes on each side. When flipping the mushrooms, add 2 to 3 tablespoons of the marinade to the pan to let the mushrooms steam. Remove from heat and place on a plate or tray, face up.
7. To the mixing bowl with the red pepper and cabbage, add the cooked quinoa, roasted sweet potato, black beans, and lime zest. Stir to combine.
8. Divide the filling between the mushrooms. Serve with chimmichurri or fire-roasted tomato salsa.


https://minimalistbaker.com/quinoa-vegetable-stuffed-portobello-mushrooms/

Mexican Quinoa Salad Cups

Yield: 4 servings

1 cup quinoa (or rice)

2 cups water (or vegetable stock)
1 tbsp olive oil
1 lb ground turkey

1 can black beans, drained and rinsed

1 cup whole kernel corn

1/2 cup salsa, plus more for serving

1 tbsp nutritional yeast 

1 tbsp cumin powder

2 tsp chili powder

2 tsp garlic powder
salt and pepper
zest and juice of 1 lime
1/4 cup cilantro, chopped
lettuce for cups, separated

1. In a medium pot, add quinoa and water and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer for 15 minutes, until all liquid is absorbed and quinoa is fluffy. Remove from heat.
2. Meanwhile, in a pan, heat olive oil over medium-high heat. Once hot, add turkey and saute until cooked through. Remove from heat.

3. Add cooked quinoa and turkey to a large mixing bowl and add remaining ingredients. Stir to combine.
4. Serve in individual lettuce cups with more salsa and avocado cilantro dressing. Can also be used as a stuffing for peppers.
5. Best when fresh, though leftovers keep covered in the refrigerator for 2 to 3 days.


https://minimalistbaker.com/spanish-quinoa-stuffed-peppers/

Taco Salad

Yield: 4 servings

1 tbsp olive oil
1 lb ground beef
1 tsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder
salt and pepper
1 small head romaine lettuce, chopped
1 can black beans, drained and rinsed
1 cup cherry tomatoes, halved
1 cup corn kernels
1 carrot, grated
2 green onions, finely sliced

1. In a large skillet, heat the olive oil over medium-high heat. Add ground beef and seasonings. Cook until beef is browned and completely cooked through. Remove from heat.
2. In a large bowl, combine all remaining ingredients. Top with cooled beef just before serving.
3. Serve with cilantro lime dressing.


http://damndelicious.net/2014/01/10/southwestern-chopped-salad-cilantro-lime-dressing/

Black Bean Veggie Burgers

Yield: 6 small patties

1 1/2 cups sweet potato or butternut squash, peeled and diced

2 tbsp olive oil, divided

salt and pepper

1/3 cup onion, finely chopped

2 cloves garlic, minced

1 can black beans
1/2 cup walnuts, finely chopped (or 1/2 cup sunflower seeds)

1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp turmeric
1/2 tsp thyme

2 tbsp parsley, finely chopped

3 tbsp bbq sauce

1 tbsp oat flour

1/2 cup spelt bread crumbs

1. Preheat the oven to 375F. Line 2 baking sheets with parchment paper.
2. Place sweet potato onto one prepared baking sheet and toss with 1 tablespoon of olive oil. Season with salt and pepper. Roast for 25 minutes, or until fork-tender. Set aside.
3. In a medium pan, heat the remaining 1 tablespoon of oil over medium heat. Add the onion and garlic and saute for 3 to 5 minutes, until softened. Transfer to a large bowl.
4. In a food processor, pulse the beans. Do not overprocess, still want to have some texture. Add the beans to the bowl.
5. Add walnuts, spices, parsley, bbq sauce, oat flour, and bread crumbs to the bowl. Stir until thoroughly combined.
6. Scoop 1/3 cup of dough and shape into a patty. Place on the other prepared baking sheet. Bake for 15 minutes. Gently flip with a spatula, and then bake for 10 to 20 minutes more, until firm and lightly golden.


Oh She Glows Every Day

Red Lentil Chili

Yield: 4-6 servings

2 tbsp coconut oil

1 small onion, diced
4 cloves garlic, finely minced
1 jalapeño, finely diced 

1 red pepper, diced
1/2 zucchini, diced

1/2 tsp salt
1/2 tsp pepper

3 tbsp chili powder

2 tbsp ground cumin

1 tsp smoked paprika

1 can diced tomatoes

3 tbsp tomato paste
1 tbsp maple syrup

1 1/2 - 2 cups water or stock

3/4 cup red lentils

1 can kidney beans, drained and rinsed

1 can black beans, drained and rinsed

1/2 cup frozen corn

1. In a large pot, heat oil over medium heat. Once hot, add onion. Sauté for 3-4 minutes, stirring frequently.

2. Add garlic, jalapeño, red pepper, and zucchini, and season with salt and pepper.

3. Add the spices, diced tomatoes, tomato paste, maple syrup, and water/stock, and stir to combine. Bring to a low boil over medium high heat.

4. Once boiling, add lentils and reduce heat to medium-low. Gently simmer for about 15 minutes, or until lentils are mostly tender. If the mixture is looking too dry and lentils are not submerged, add more water/stock.

5. Add kidney beans, black beans, and corn, and stir to combine. Cook for 5 to 10 more minutes to allow flavors to meld together. Stir occassionally.

6. Serve as is, or garnished with fresh jalapeño, cilantro, red onion, and/or avocado (optional).

7. Store leftovers in the refrigerator up to 4 days, and in the freezer up to 1 month. 

http://minimalistbaker.com/1-pot-red-lentil-chili/

Black Bean Brownies

Yield: 12

2 flax eggs (2 heaping tbsp ground flax + 6 tbsp water)
1 3/4 cups black beans, well rinsed and drained

3 tbsp coconut oil, melted

3/4 cup cocoa powder

1/4 tsp sea salt

1 tsp vanilla extract
1/4 cup turbinado sugar

1/4 cup cane sugar

1 1/2 tsp baking powder

optional: chopped walnuts, chocolate chips

1. Preheat oven to 350F.

2. Lightly grease a standard size muffin pan (not mini). 

3. In a small bowl, prepare flax eggs by combining ground flax and water and let rest for a few minutes.

4. Add remaining ingredients, except any optional additions, to a blender or food processor. Puree about 3 minutes, scraping down sides as needed. The mixture should be pretty smooth, slightly less thick than chocolate frosting but nowhere close to runny.
5. Add any optional toppings if using. Stir to combine.

6. Evenly distribute the batter into the muffin tin and smooth the tops with a spoon.

7. Bake for 25 to 28 minutes or until the tops are dry and the edges start to pull away from the sides. 

8. Remove from oven and let cool for 30 minutes before removing from pan. They are very tender, so remove gently with a fork. 

9. Store in an airtight container for up to a few days on counter or in refrigerator.


http://minimalistbaker.com/vegan-gluten-free-black-bean-brownies/

Black Bean Burger

Yield: 8 burgers

1 small carrot, grated
1/2 small onion, minced
2 cloves garlic, minced
1/4 cup sunflower seeds
1/4 cup walnuts
1/3 cup parsley, cilantro, or basil
1 can black beans, rinsed and drained
1 egg, beaten
1/2 cup rolled oats
2 tsp chili powder
1 tsp turmeric
1/4 tsp salt
1/4 tsp black pepper

Variations:
Beans - kidney, garbanzo, white, pinto
Vegetables - mushrooms, zucchini, peppers, corn, beets, sweet potatoes
Grains - cooked brown rice, quinoa, lentils
Nuts and Seeds - pumpkin, hemp, chia, sesame seeds, almonds
Spices and Herbs - oregano, marjoram, sage, dill, cilantro, cayenne, cumin, curry
Eggs - 1 tbsp flax meal or chia seeds mixed with 3 tbsp water

1. Preheat oven to 350F.
2. In a food processor, combine all ingredients and pulse until desired texture is reached.
3. Form patties and place on a parchment-lined baking sheets.
4. Bake for 10-15 minutes.