Tamari Roasted Chickpeas!

I found a link on the web of this GREAT recipe, by the author herself. I have posted about these many times here before. These are great on top of salads, soups, in wraps or just to eat plain. Even my picky eaters will eat these like candy. We take them on hikes, and our hiking buddies all love them too!

Go HERE for the recipe and be sure to try them soon! You'll have to scroll down a ways to find them.

Black Bean Tacos

I've been playing around with different bean taco recipes. I've made several using flour tortillas, corn tortillas, black beans, red beans, refried and more. This recipe I've made a few times and really enjoy.

1 Can Black Beans rinsed and drained

1/2 bag frozen corn(steamed or thawed)

1 cup thick salsa(like pace)

1 small red bell pepper diced

1 small green pepper diced

1/2 small red onion diced

3 green onions sliced, whites and greens

Thinly sliced cabbage

1 small diced tomato

shredded cheddar cheese

corn tortillas

First in one small skillet I saute the peppers and onions in small amount of olive oil until just barely tender.

Set aside, and in another skillet mix beans, corn and salsa until heated through:

Warm corn tortilla and layer first the bean mixture, followed by the pepper mixture, then top with cabbage, cheese and tomatoes! Yum!

You can also just add the pepper mixture without cooking. I like the crispness of the uncooked veggies, but like the flavor that's brought out through cooking. Either way is yummy.

Cajun Rice & Beans

I got this recipe out of a vegetarian cookbook I bought on the discount rack ten or more years ago. I only recently took a good look at it, and tried this recipe the other night. It was quite tasty. With bread and a salad it makes a nice main dish but is also suitable for a side dish.

1 cup long grain rice

4 tbs olive oil

1 small green bell pepper seeded and chopped

1 small red bell pepper seeded and chopped

1 onion finely chopped

1 small red or green chili, seeded and finely chopped(I just used a pinch of dried red pepper flakes!)

2 tomatoes chopped

1/2 cup canned red kidney beans rinsed and drained

1 tbs chopped fresh basil(I used a teas of dried)

2 tsp chopped fresh thyme(again I used dried, about 1 tsp)

1 tsp Cajun Spice

salt and pepper

Cook rice first(I LOVE my rice cooker!)

Heat the oil in skillet and fry the green and red bell peppers and onion for about five minutes until softened.

Add the chili and tomatoes, and cook for 2 more minutes

Add the veggie mixture and red kidney beans to the rice. Stir to mix thoroughly.

Stir the chopped herbs and Cajun Seasoning into the rice mixture. Season to taste with salt and pepper, and serve.

This smells as good as it tastes! It is yummy!

Black Bean and Rice Casserole

With the economy just getting worse and worse daily we are back to a lot of rice and beans around here! The good news is that not only are grains and legumes still quite affordable, they don't have to be boring! Think beyond just a heap of rice with a spoon full of beans heaped on! Though we should be grateful if we have even that, as many do with much less or nothing at all!
This is yet another family favorite. It is good the first night with corn chips on the side or to scoop it all up with, and a great filler for burritos the next night or two!

1 can black beans rinsed and drained(or make your own from dried beans for even bigger savings!)

1 can (10 oz) diced tomatoes and green chilies, undrained

1 can (8 oz) tomato sauce

1 jar (8oz) picante sauce

2 cups cooked rice(I like to use brown, not only is it healthier, the texture works better in this recipe. The kids wont even notice, as it is covered well!)

1 cup sour cream

2 cups cheddar cheese, divided

In a bowl, combine the first four ingredients. Stir in the rice, sour cream and 1 cup of cheese. Transfer to a greased 13x9x2 inch baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350 for 20 minutes or until the cheese is melted.

I usually double to have left overs for lunches and burritos. For a potluck you can add corn, olives or other yuumies to make it more special!

Potato Tacos

It's been awhile....again...but we've been busy getting ready for out of town company and at the same time suffering from a little flu bug or something, UGH!!

When I used to work at my last job, one of the young girls mothers used to bring her and me lunch. One of my favorites were potato tacos. Usually I can taste a dish and know what is in it and mimic it almost perfectly at home. For some reason I couldn't this. For years I have craved it.

Recently I found a similar dish in my favorite cookbook. I am not going to copy the original recipe here, but just give simple, easy to follow directions. Again, this is one my meat eating older guys love around here!

First I boil some potato's. Sometimes right before I prepare this, sometimes if I know I will be making it later in the week and am boiling potatoes for another recipe I will make extras and keep them in the fridge until needed. For about 12 tacos I use 6 regular sized potatoes.

I also usually have on hand some of my homemade "refried" beans, if not I make them in the crock the same day(search "beans" for my recipe!)

I peel and dice the potatoes and cook in a little oil with some sliced onions. I add seasoning salt and garlic powder. I cook until slightly browned.

I warm some corn tortillas in the microwave then add a tablespoon or so of bean and a 1/4 cup or so of potatoes and fold over and fry in a little oil until just crisp. Then I add cheese and eat! You can add lettuce, avocado, or any other desired topping, but the flavor of these is so tasty, you really just want to enjoy it alone.

Easy, Cheesy, Black Bean Quesidilla's

This is another quick and easy but totally easy to make recipe! I like to use Monteray Jack Cheese and Flour Tortillas(preferably whole wheat)

Black Bean Quesidilla's

Black Beans(canned or preferably homemade from dried)

Salsa

Shredded Cheese

Tortillas

Mix your black beans with the salsa and cook together in pan to heat through. Put about 1/4 cup beans&salsa mixture onto a warmed tortilla and about 1/4 cup cheese, fold tortilla in half. Spray a fry pan with cooking spray and cook folded tortilla until crispy brown. Flip over and cook other side the same. Serve with sour cream and guacamole!

Seems too easy and simple to be as good they are, but these are good! These are also good for lunch!

Cheap and Healthy....Beans!(yummy too!)

With food prices continuing to rise it seems more and more of us are "beans and ricing" it. I don't mind in the least as beans are pretty common fare for us being vegetarians. You can't go wrong with dried beans at $.59 to $1.00 or so a pound you can really make them stretch!

One of my favorite Bean and Rice recipes is this one:

Red Beans and Rice

2 cups dried small red beans(or regular dried kidney's)

4 cups boiling water

6 cups veggie broth or chicken broth

1 bay leaf

1 large onion diced

2 stalks celery diced

2 tsp minced garlic

1 tsp olive oil

1 can diced tomatoes with juice

2 tbsp tomato paste

1 tsp dried thyme

1/4 tsp crushed red pepper flakes

I soak the beans in the morning in the crockpot. In the evening I drain and rinse and add back to the crockpot adding the water and broth. I cook on low overnight. In the morning I saute the onion and garlic in olive oil and add to the beans. I also add the remaining ingredients and cook on low all day.

This even taste better the next day as left overs after all the flavor of the seasonings mix in!

If you're a meat eating family, you could add in some ham for a nice flavor!

When ready to eat just serve with white or brown rice in bowls. A good crusty bread or corn bread goes great with this. I like to round it out with a salad on the side.

These freeze well if you have left overs!

Next time I will share a quick and easy recipe for a casserole dish using canned beans!