Avocado Crunch Wrap

Avocado Crunch Wrap

* 2 tablespoons cider vinegar
* 1 tablespoon canola oil
* 2 teaspoons finely chopped canned chipotle chile in adobo sauce, (see Note)
* 1/4 teaspoon salt
* 2 cups shredded red cabbage
* 1 medium carrot, shredded
* 1/4 cup chopped fresh cilantro
* 1 15-ounce can white beans, rinsed
* 1 ripe avocado
* 1/2 cup shredded sharp Cheddar cheese
* 2 tablespoons minced red onion
* 4 8- to 10-inch whole-wheat wraps, or tortillas

1. Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.
2. Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion.
3. To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.


* Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep at least 2 weeks in the refrigerator or 6 months in the freezer.

Pasta Fagioli

* 2 lbs veggie burger crumbles
* 1 onion, chopped
* 3 carrots, chopped
* 4 stalks celery, chopped
* 2 (28 oz) cans diced tomatoes, undrained
* 1 (16 oz) can red kidney beans, drained
* 1 (16 oz) can white kidney beans, drained
* 30 oz veggie beef stock
* 3 teaspoons oregano
* 2 teaspoons pepper
* 5 teaspoons parsley
* 2 teaspoon Tabasco sauce (optional)
* 1 (20 oz) jar spaghetti sauce
* 8 ounces pasta

Prep Time: 15 mins
Total Time: 7 1/4 hrs

1. Brown beef in a skillet.
2. Drain fat from beef and add to crock pot with everything except pasta.
3. Cook on low 7-8 hours or high 4-5 hours.
4. During last 30 min on high or 1 hour on low, add pasta.

Black Bean Soup

* 1 onion, finely chopped
* 2 garlic cloves, minced
* 2 celery ribs, finely chopped
* 1/4 large red bell pepper, finely chopped
* 2 small chicken bouillon cubes
* 1 -1 1/2 cup boiling water
* 2 (15 ounce) cans black beans, undrained
* 1/2 teaspoon salt
* 1/2 teaspoon cumin
* 1/2 lemon, juice of
* 1 1/2 tablespoons cornstarch

Prep Time: 5 mins
Total Time: 25 mins

1. In a pot, combine the first six ingredients; simmer for 10 minutes.
2. Add half a can of beans, salt and cumin; cook for 5 minutes.
3. Puree soup (I use an immersion blender which makes it easy to do it right in the pot).
4. Add the rest of the beans to the soup.
5. Combine the cornstarch with 1 1/2 tablespoons of water.
6. Add the lemon and the cornstarch to the soup; cook until thickened.

Texas Two-Step

Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette
Serves 6 - 8

Ingredients

2 15-ounce can black beans, rinsed and drained
3 ears fresh corn, cooked, cooled and kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 tablespoons minced shallots (you'll need one medium shallot)
2 teaspoons salt
¼ teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil
6 tablespoons fresh lime juice
1 teaspoon lime zest (be sure to zest limes before juicing them)
½ cup chopped cilantro, plus more to garnish
2 Haas avocados, diced

Directions

Combine all ingredients except avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a few springs of freshly chopped cilantro if desired. Serve at room temperature.

Mud Soup

Quick and easy and DD1's first ever concoction when she was about 5 yrs old :) Deliciously warm and inviting on a nippy fall afternoon.

Mud Soup

Ingredients

2 cans black beans, rinsed & drained
2 cups vegetarian chicken broth
1 cup "gourmet" style salsa


Directions
Heat all ingredients in large pot on stove until heated through.
Transfer to a blender or use an immersion blender to puree into a "creamy" black bean soup. Add cumin and garlic to taste. Or use less broth and turn it into a favorite dip for chips.
Garnish with fresh cilantro or other herbs.

Number of Servings: 6

Skillet Gnocchi with Chard & White Beans

Skillet Gnocchi with Chard & White Beans

6 servings
Active Time: 30 minutes
Total Time: 30 minutes

Ingredients

* 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
* 1 16-ounce package shelf-stable gnocchi, (see Tip)
* 1 medium yellow onion, thinly sliced
* 4 cloves garlic, minced
* 1/2 cup water
* 6 cups chopped chard leaves, (about 1 small bunch) or spinach
* 1 15-ounce can diced tomatoes with Italian seasonings
* 1 15-ounce can white beans, rinsed
* 1/4 teaspoon freshly ground pepper
* 1/2 cup shredded part-skim mozzarella cheese
* 1/4 cup finely shredded Parmesan cheese

Preparation

1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
2. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

Black Bean Brownies

Brownies
Ingredients

1, 15 oz can black beans, drained and rinsed
½ cup agave syrup
½ cup self-rising flour
½ cup egg whites
¼ cup unsweetened cocoa
2 tbsp vanilla
1 tsp baking powder
6 tbsp mini semisweet chocolate chips



Directions

In a food processor, mix all brownie ingredients (except chips) together. Chop on high, until smooth. Clean off sides and blend for another 20 seconds. Add the chips in and stir well. Spread into the 8x8 baking dish. Cook for 20 minutes, until toothpick comes out clean. Cool for about 1 hour in dish at room temperature.

Frosting
Ingredients

6 oz fat-free cream cheese
¼ cup agave syrup
2 tbsp vanilla extract
2 tbsp semisweet mini chocolate chips, melted.

Directions

Preheat oven to 350º. Lightly spray a 8x8 baking dish with nonstick cooking spray. With a whisk attachment on an electric beater and blend all ingredients until light and fluffy. Spread evenly over the top of the cooled brownies. In a microwave safe bowl, melt the 2 tbsp of chips with a 2 second spray of nonstick cooking oil. Using a spoon, swirl the chocolate on top. Allow it to set in the refrigerator for 20 minutes. Serve and enjoy. Don't forget to have seconds!

Spicy Bean Dip

Spicy Bean Dip

Servings: Makes about 3 cups

Ingredients:
1 can cannellini beans drained and rinsed
1 can pinto peans drained and rinsed
1 sm. can diced green chile peppers, (use your favorite peppers here, I used this because it is what I had on hand, but jalapenos or chipotle in adobo sauce would be GREAT too. Add according to your taste and tolerance to peppers)
juice of 1 lime
5 coarsely chopped scallions
2 tsp. cumin
3 oz. tomato paste
3 cloves minced garlic
handful fresh cilantro or 1 T dried
Salt and pepper to taste if preferred, and the lime juice zips it up nicely.



Directions:
Throw all into food processor and pulse until smooth. Serve with chip or fresh veggie dippers. Takes 5 minutes and tastes great! Just as good as store bought maybe better and its healthy too!!

Quesadilla Triangles

Cheese, Chorizo and Bean Quesadilla Triangles

3rd Quarter
1 1/2 lbs. spicy breakfast sausage
1/2 teaspoon chili flakes
1 can (30 oz.) refried beans
2 cups (8 oz.) Shredded Authentic Mexican Cheese, divided
1 cup chopped fresh cilantro
1 cup chopped fresh green onions
10 (7-inch) flour tortillas
3 tablespoons vegetable oil, divided
Guacamole and salsa for toppings

Do-Ahead Tip: The chorizo, bean and cheese mixture can be
made a day ahead of time.

Crumble chorizo and brown with chili flakes in skillet until crisp, about 8
minutes, and drain on paper towels. In a bowl, mix chorizo with refried beans and
1 cup cheese.

Preheat oven to 450°F. Brush 1-1/2 Tbsp. oil over one side of 5 tortillas. Place
oiled sides down on foil-lined baking sheet. Set remaining 5 tortillas aside.
Spoon 3-4 generous tablespoons chorizo mixture on each of the five tortillas on
the baking sheet and evenly flatten and spread to edges with back of spoon. Top
each tortilla with 3 generous tablespoons each, of chopped cilantro and green
onion. Sprinkle each with 3 generous tablespoons cheese. Place remaining
5 tortillas on top of the others, pressing down to secure filling. Brush each tortilla
top with remaining oil.

Bake until golden brown on one side, about 5 minutes. Turn over with big
spatula to brown other side and until cheese is melted. Cut into 6 triangles per
tortilla round, platter and serve with guacamole and salsa.