Category Archives: Main Course

Easy Slow Cooker Mexican Chicken

I’ve been on a hunt for clean eating recipes this week and tonight I decided to give this one a shot. I’m usually willing to try anything with a Mexican flair to it so I didn’t think twice about tossing everything into the slow cooker and heading out the door without a back up plan for dinner.

Easy Slow Cooker Mexican Chicken

Ingredients:

Mexican Chicken Tostada

4 Boneless Skinless Chicken Breasts (trimmed of any excess fat)
3-4 Tbs of Homemade Taco Seasoning (recipe to follow)
1 cup of Organic Low Sodium Chicken Broth

Directions:

Place all of the ingredients in the slow cooker and make sure the chicken is coated with all of the spices. Arrange in a single layer the best you can, cover and cook on LOW for 6-8 hours. The chicken will shred easily when it is fully cooked.

I happened to have some fresh limes in the house, so after shredding the chicken, I squeezed some lime juice over it, stirred and placed the lid back on to keep things warmed while I prepped the rest of dinner.

Homemade Taco Seasoning:

This is so quick and easy to make! No need for all of the sodium, MSG and preservatives that are included in those big name packets of taco seasoning.

2 tbsp. ground cumin
1 tsp. paprika
1/2 tsp. cayenne pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. black pepper
1/4 tsp. chili powder

You can store this in an air tight jar or mini tupperware and have it ready for easy use. Use about 1 Tbsp of seasoning for each pound of meat when making tacos.

Oddly enough, I had never tried a tostada before so I decided that’s how I would serve this up. I just tossed some whole wheat organic tortillas in a 350 degree oven, directly on the rack (make sure they don’t bend between the grate) for about 5-7 minutes per side, and then topped them with the chicken, organic salsa, corn, guacamole, lettuce and chopped tomato.

I’m hoping to try some more slow cooker recipes over the next week to prepare myself for the back to school craziness. Do you have a healthy slow cooker recipe you love? If so, please share it with me!

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Spicy Honey Brushed Chicken Thighs

Another week…another new recipe to try!

While trying to figure out what to make for dinner tonight, I stumbled upon some boneless-skinless chicken thighs in the freezer. I know most people shy away from dark meat chicken and opt for the white breast meat, but I love the juiciness of chicken thighs, especially when grilling.

Of course, I didn’t feel like going to the grocery store so the challenge of the day turned into what to do with them. I didn’t want boring ol’ BBQ chicken, so I started looking on Pinterest for recipes and took a little of this and a little of that from different recipes to create tonights meal.

Spicy Honey Brushed Chicken Thighs

Ingredients:

8 boneless skinless chicken thighs, about 2lbs (you could use breasts if you prefer)

Spicy Honey Brushed Chicken

For The Rub:
2 teaspoons granulated garlic (you can sub 1 teaspoon garlic powder here) 
2 teaspoons chili powder
1/2 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon cumin
1/2 teaspoon chipotle chili powder
1 tsp brown sugar

For The Glaze:
6 Tbsp Honey
2 tsp Cider Vinegar

Instructions:

Combine the rub spices in small bowl and mix well.

Trim off any excess fat from the chicken pieces. Pat dry. Toss chicken with the spice rub to coat all sides well. Use your hands to rub the spice mixture into the chicken well. Grill chicken for 3-5 minutes on each side, until cooked through.

While the chicken is cooking, warm the honey in the microwave for a few seconds to thin it out a little and then add the vinegar. Combine well.

Reserve about 2 Tablespoons of the honey glaze for after the chicken has cooked. You’ll drizzle it over the chicken right before serving. Use the rest of the glaze to brush on the chicken in the final moments of grilling. Make sure you brush both sides!

The glaze can get messy on the grill, and since it is technically sugar, you may experience some flare up as it drips into the fire.

If you don’t have a bbq, you can use an indoor grill pan or use the broiler. I actually cooked these in the oven tonight because it got very dark and started thundering just as I was preparing to start my charcoal. <sarcasm font> Thanks Mother Nature! <sarcasm font>

I served these with roasted veggies (sweet potato, zucchini, yellow squash and peppers) and some broccoli sauteed in garlic & a little olive oil.

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Cajun Chicken & Vegetables with Pasta

I am a pasta junkie. I love pasta and could eat it everyday, but of course, I try not to. Over the past year, I have tried different types of pasta while trying to eat cleaner and I must admit, while I was skeptical of both, I have become a fan of Dreamfields and the gluten-free varieties of pasta that are becoming easier to find in the grocery stores.

I was also recently introduced to a creole seasoning called Tony Chachere’s (Thank you @uccjeb). I’m obsessed with it and have been putting it on everything, so it was only a matter of time before it became a main ingredient in a recipe for me.

As always, I tried to keep this recipe light while keeping a rich feel to it. I like to trick myself into thinking I’m eating something sinful even though I’m feeding my body the stuff it craves and needs to function properly.

Cajun Chicken & Vegetable with Pasta

Ingredients:

  • 8 ounces uncooked linguine (I used Dreamfields this time but you can certainly use gluten-free or whole wheat depending on your preference and dietary needs)
  • 1 pound chicken breast strips
  • 2-3 tsp Cajun seasoning (or to taste, I probably used a little more)
  • 1 tbsp olive oil
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 8 oz fresh mushrooms, sliced
  • 1 vidalia onion, sliced (you can use any onion you have on hand)
  • 3 cloves garlic, minced
  • 1 cup of grape tomatoes, halved or quarter according to your preference
  • 1 cup fat free low sodium chicken broth
  • 1/3 cup skim milk
  • 1 tbsp flour
  • 3 tbsp light cream cheese
  • fresh cracked pepper & salt, to taste
  • 2 scallions, chopped

Directions:

Prep all your vegetables as directed. In a blender combine the milk, flour and cream cheese, blend until combined, then set aside. Season chicken generously with Cajun seasoning, garlic powder and salt.

Prepare the pasta in salted water according to package directions.

Heat a large heavy nonstick skillet over medium-high heat and spray lightly with cooking spray. Add half of the chicken and sauté for 5 to 6 minutes or until done. Set aside on a plate and repeat with the remaining chicken.

After removing the second batch of chicken from the pan, add olive oil to the skillet and reduce to medium. Add bell peppers, onions, and garlic to skillet, sauté for 3-4 minutesNext, add the mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.

Reduce heat to medium-low, then add the chicken broth and the milk, flour, cream cheese mixture and stir for about 2 minutes.

Return the chicken to skillet,  adjust your seasoning to taste and cook another minute or two until hot. Add the linguine, tossing well to coat. (I let mine sit for a few minutes so the pasta could absorb some of the sauce and thicken up a little)

Garnish with chopped scallions and enjoy!

This made a ton of food and the left overs were even better the next day reheated! As I was eating the left over, I also thought that some zucchini would be excellent in this dish, especially since they are in season now.

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Baked Chicken and Spinach Flautas

I love Mexican food. I mean seriously LOVE Mexican food. My love for it is not as passionate as my love for pizza but it comes in a close second. As a result, I wanted to try something new for Cinco de Mayo this year, but I also wanted to keep it on the healthy side. After searching tons of recipes, I decided on this one and served it with Mexican rice and black beans.

Baked Chicken and Spinach Flautas

Makes about 10 flautas
Prep Time: 15 minutes – Total Time: 45 minutes

Ingredients

  • 1 pound boneless, skinless chicken thighs
  • 16 ounces beer
  • 2 cups water
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 jalapeno, minced
  • 3 cups baby spinach, chopped
  • 5 burrito-size flour tortillas (9 inches)
  • 6 ounces shredded cheese (I used a Mexican blend)
  • 1 tablespoon olive oil, or cooking spray
  • Salsa and sour cream to serve on the side
Directions
  1. Preheat the oven to 450*F.
  2. Put the chicken thighs in a deep saute pan; cover with the beer and water. Bring to a boil, then reduce heat and simmer for about 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings.
  3. Pour out all but 1/4 cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
  4. Cut the tortillas in half. Spoon about 1 tablespoon of the chicken (I used a small ice cream scoop) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place them seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
  5. Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa and sour cream (if desired)

Each flauta has approx. 180 calories, 9 grams fat, 6 grams carbs, 1 gram fiber, 18 grams protein – The tortillas and cheese you use change these numbers greatly so be careful.

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Skinless Chicken Thighs with Shallots

I’ve been in a bit of a food rut lately, so I did what any social media/internet junkie would do…I turned to Pinterest for inspiration.

While searching through the Food & Drink category, I stumbled upon this recipe and decided I had to try it. I had almost all of the ingredients on hand, so why not?

Skinless Chicken Thighs with Shallots

Ingredients:

  • 8 lean chicken thighs, skin removed
    (I used boneless, skinless)
  • salt and fresh pepper, to taste
  • 1/2 cup red wine vinegar
  • 1 cup fat free, low sodium chicken broth
  • 1 tbsp honey
  • 1 tbsp tomato paste
  • 1 tsp butter
  • 1 large shallot, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1/2 cup dry white wine (I only had red on hand so that’s what I used)
  • 2 tbsp light sour cream
  • 2 tbsp fresh chopped parsley

Directions:

Season the chicken thighs with salt and pepper.

In a medium saucepan, combine vinegar, honey, 3/4 cup of the chicken broth and the tomato paste. Bring to a boil for about 5 minutes, or until the mixture reduces down to about 3/4 cup. Remove from heat.

In a large skillet, melt the butter over medium-low heat, then add the chicken. Cook on both sides, until brown, about 6-8 minutes, then remove the chicken and set aside.

Add the shallots and garlic to the skillet and cook them on low until they are soft, about 5 minutes. Return the chicken to the pan, pour the sauce over the chicken, add the wine, remaining broth and salt & pepper to taste. Cover and simmer for about 20 minutes until tender.

Remove the chicken, add the sour cream and stir into the sauce (if the sauce seems thick add more broth). Simmer for a few minutes, then return chicken to skillet.

Sprinkle with fresh parsley.

As you can see I served this over rice and I’m sure it would be excellent with quinoa, as well. I also steamed up some vegetables to go with it and balance things out. The recipe was very flavorful and we all enjoyed it. I plan on making it again, only next time, I’d like to add some more shallots as well as some mushrooms.

Have you tried any healthy, delicious recipes lately? If so, I’d love to hear about them!

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Minestrone/Italian Wedding Soup Hybrid

Every now and then I get these urges to try something new and experiment in the kitchen. I have never been a big fan of soup. I’m a chicken noodle when sick type of girl, but today, I decided to step outside of the box and try this.

When I told my husband I was going to try my hand at a minestrone soup he became kinda silent and then pointed out that it wasn’t really soup weather. He had a point as it was 60 degrees and kinda sunny, however, I have a thick head and wanted to try it. He brought up adding little meatballs to it, like an Italian wedding soup and I thought why not!

I found the recipe on Pineterst. It is a Jamie Oliver recipe that you can find here and it looked very simple and easy. I of course tweaked it to fit what I had on hand and to add the tiny meatballs that my husband requested.

Minestrone/Italian Wedding Soup Hybrid

Ingredients for the Soup:

1 tablespoon olive oil
1 clove garlic – peeled and chopped
1 red onion – peeled and chopped
2 carrots – peeled and chopped
2 sticks celery – chopped
1 zucchini – washed and chopped
1 bunch of scallions – washed and chopped
½ teaspoon dried oregano
1 bay leaf
2 – 14 ounce cans of diced tomatoes
1 large potato – scrubbed and diced
1 – 15.5 ounce can garbanzo beans – drained and rinsed
4 cups (1 qt container) low-sodium vegetable broth
1 large handful curly kale – stalks removed and leaves chopped
½ cup mixed small pasta shapes
a few basil leaves – torn (optional)
salt and pepper to taste
grated Parmesan cheese to garnish (optional)

Ingredients for the mini meatballs:

1/2 lb ground sirloin
milk
parmesan cheese
panko bread crumbs
parsley
chopped garlic
salt and pepper to taste

Sorry I don’t have exact measurements for these. I just eyeballed everything like I would normally prepare my meatballs, gently mixed it all together and rolled tiny meatballs out of the mixture.

Instructions:

Heat a large pot over a medium heat and add olive oil.  Add the garlic, onion, carrots, celery, zucchini, scallion, oregano and bay leaf. Cook slowly for about 15 minutes, stirring occasionally until the vegetables have softened.

Add the tomatoes, potato, garbanzo beans, vegetable broth and mini meatballs. Cover and bring everything to a boil. Simmer for about 30 minutes. Check (with the tip of a knife) that the potato is soft and cooked through.

Once potato is soft, add the kale and pasta. Cook for 10 more minutes or until the pasta is cooked through. If the soup is too thick for your taste after cooking the pasta, thin it with a little more broth or water.

The basil is optional but I think it added a nice taste to the broth.  Finish by seasoning with a little salt and black pepper and if you desire, a sprinkle of Parmesan cheese.

The result of this culinary experiment was yummy, healthy, light yet filling. I will definitely be making this recipe again and I would like to continue trying different soups.

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Happy St. Patty’s Day!

 I’m taking another step outside of my normal posts and I’m sharing the recipes I am making today for St. Patty’s Day!

If you are looking for low calorie recipes, I’m sorry to say that on special occasions like this, I usually don’t stray from what the recipe calls for. I know some people may think that sounds odd, but I only eat these dishes once a year, so to me, it’s not that big of a deal to enjoy them in their full fat versions. I’m sure there are plenty of way to “lighten” them up, so if you’d like to give that a try, please feel free to and let me know how they turn out.

The first staple recipe is off course corned beef. It is the one time of year I think everyone and their mother eats this cut of beef. I never had it before marrying into an Irish family so the first few years I just boiled it with potatoes and cabbage and to be honest, I really didn’t like it. I eventually began looking up other ways of preparing it and found this recipe which is now my yearly traditional way of preparing it.

Guinness Corned Beef 

Ingredients:

4lb Corned Beef Brisket
1 cup of brown sugar
1 bottle of Guinness stout beer

Preheat oven to 375 degrees.

Rinse and pat dry the brisket. Place in a roasting pan on a rack. Rub the brown sugar on the corned beef to coat, including the bottom side. Pour the bottle of Guinness around the corned beef and gently over the top to wet the sugar.

Cover and place in the preheated oven. Bake for 2.5 – 3 hours. Allow meat to rest about 5 minutes before slicing.

Since I don’t boil the corned beef, I needed a different recipe for the potatoes and cabbage and stumbled upon the Irish side dish below:

Colcannon

Ingredients:

3lbs of potatoes
2 sticks of butter
1 1/4 cups of hot milk
Freshly ground pepper, to taste
1 head of cabbage, cored and finely shredded
1 lbs of ham or bacon, cooked the day before
4 scallions, finely chopped
Chopped parsley, as a garnish if desired

Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all of the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring the entire time. Season with black pepper.

Boil the cabbage in unsalted water until it turns a dark color. Add 2 tablespoons of butter to tenderize it. Cover with a lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.

Chop ham or bacon into small pieces and set aside.

Add cabbage, scallions and ham or bacon to the potatoes, stirring gently. Sprinkle with chopped parsley to garnish, if desired.

We also have soda bread with the meal (or pick at it while cooking all day)

Irish Soda Bread 

Ingredients:

3 cups flour
1 cup sugar
1/2 stick of butter (softened, almost melted)
1 cups raisins
3 tsp baking powder
1 tsp baking soda
1 egg

Preheat over to 350 degrees.

Mix all of the dry ingredients together. Mix in all the wet ingredients. Fold in the raisins.

Pour batter into a greased 9 inch round pan. Bake for 50 minutes or until golden brown.

What would a meal like this be without dessert? Of course my sweet tooth almost fainted when I saw this recipe so I had to try it. This is the first time I have ever made this recipe and I haven’t tasted the whole cupcake, but I have tasted all three components and can’t wait to sink my teeth into these little cups of deliciousness!

Irish Car Bomb Cupcakes

Ingredients:

Makes 24 cupcakes

For the Cupcakes:
1 cup Guinness stout
1 cup unsalted butter, at room temperature
¾ cup Dutch-process cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
1½ teaspoons baking soda
¾ teaspoons salt
2 eggs
2/3 cup sour cream

For the Whiskey Ganache Filling:
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, at room temperature
2 teaspoons Irish whiskey

For the Baileys Frosting:
2 cups unsalted butter, at room temperature
5 cups powdered sugar
6 tablespoons Baileys Irish Cream

To Make the Cupcakes:
Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.

Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack.

To Make the Whiskey Ganache Filling:
Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and irish whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.

To Fill the Cupcakes:
Using a 1 inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, go about two-thirds of the way down. Place the ganache in a piping bag with a wide tip and fill the holes in each cupcake to the top.

To Make the Baileys Frosting:
Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.

Using your favorite decorating tip or offset spatula, frost the cupcakes and decorate with sprinkles, if desired.

Store the cupcakes in an airtight container.

Of course all of the above will be served with actual Irish Car Bombs, Heineken Light and probably some elastic waist pants.

Hope you have a Happy St. Patty’s Day!

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Spinach and Ricotta Stuffed Shells

Today I finally had some time to catch up on Fitness Magazine. While flipping through the pages of the March 2012 edition, I stumbled upon a mouthwatering photo for this recipe. I knew as soon as I saw it, I had to try it and I’m very happy with the end result and I thought I would share with those of you who take the time to check out my blog.

(Plus, lets be honest…I haven’t exactly been full of content lately so a little “filler” is needed around here. Photo pictured is my end result and I know the bread is not the healthiest but the Italian in me can’t resist a piece when sauce is involved.)

Spinach and Ricotta Stuffed Shells
recipe from Fitness Magazine – March 2012

Makes: 4 servings
Prep Time: 10 mins
Cook Time: 45 mins

Ingredients:

18 Jumbo Pasta Shells
1.5 teaspoons olive oil
1/4 medium onion, finely chopped
4oz fresh chorizo, crumbled
15oz can of crushed tomatoes
3/4 teaspoon sugar
1/4 teaspoon salt, plus additional for seasoning
1/4 teaspoon pepper, plus additional for seasoning
Olive oil cooking spray
2 cups baby spinach, finely chopped
1 cup low-fat ricotta
1/2 cup shredded part-skim mozzarella
1 egg white, lightly beaten

Directions:

1. Cook shells according to package directions; rinse under cold water, drain and pat dry.

2. Meanwhile, heat oil in a large saucepan over medium heat. Add onion and chorizo and cook until browned, about 5 minutes. Drain all but 1.5 teaspoons of drippings and return pan to stove. Add tomatoes and sugar and season with salt and pepper to taste; simmer until sauce is slightly thickened, about 10 minutes. Set aside.

3. Preheat oven to 375 degrees and coat a baking dish with cooking spray.

4. Combine spinach, cheeses, egg white and 1/4 teaspoon salt and pepper in a large bowl. Spoon half the tomato sauce into the prepared dish. Stuff each shell with a heaping tablespoon of filling and arrange stuffed shells to fit in the baking dish. Spoon remaining sauce over the shells and cover with aluminum foil. Bake until pasta is cooked through and sauce begins to bubble, about 30 minutes. Let rest 5-10 minutes before serving.

Nutrition Facts per serving:

449 calories, 24 g protein, 46 g carbs, 18 g fat (7.4 saturated), 4 g fiber

Enjoy!

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Another Food Adventure: Pad Thai

Over the weekend I had a conversation with some friends about the fact that I have never had Thai food. I have always been curious about it but don’t much about it and my husband tends to be leery of food that can be spicy.

While trying to decide what to make for dinner tonight, I stumbled upon a few Pad Thai recipes on the Vegetarian Times website and decided to give it a shot.

(Photo courtesy of Vegetarian Times. I was too hungry and forgot to snap a pic for this blog.)

Pad Thai

Ingredients:

  • 8 oz. rice noodles
  • 2 tsp. peanut oil
  • 1 medium red bell pepper, julienned
  • 2 cloves garlic, minced
  • 2 large ripe tomatoes, seeded and diced
  • 4 oz. snow peas, trimmed
  • 4 oz. firm tofu, drained and cut into 1/4-inch thick matchsticks
  • 1/4 cup low-sodium soy sauce
  • 2 Tbs. fresh lime juice
  • 2 Tbs. chopped fresh cilantro
  • 1/4 cup chopped cashews for garnish (I used peanuts )
  • 4 green onions, chopped for garnish
  • 2 oz. bean sprouts for garnish

(I left out the 1 to 2 tsp. hot chile sauce for the spice issues mentioned above, but added to my plate)

Directions:

  1. In large pot, bring 3 quarts of water to a boil. When water boils, add noodles, stirring to prevent sticking. Cook until al dente, about 4 minutes. Drain.
  2. Meanwhile, in large wok or skillet, heat oil over medium-high heat. Add bell pepper and garlic and stir-fry 3 minutes. Stir in tomatoes, snow peas and tofu and stir-fry just until tender, about 4 minutes. Add soy sauce and lime juice and bring to a simmer. Cook, stirring often, 2 to 3 minutes. Stir in cooked noodles and cilantro.
  3. Spoon noodle mixture onto warm plates and garnish with cashews, green onions and bean sprouts.

I really enjoyed this and look forward to actually trying real Thai food in the near future.

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Black Bean Tacos with Roasted Peppers and Onions

Tacos are a favorite food of mine. I love the flavors, textures and all of the colors once they are topped with fresh chopped veggies and a sprinkle of cheese.

As I prepare for this 30 day cleanse, I was nervous about this favorite menu staple of mine and I am thankful I found this recipe. As a matter of fact, it was so yummy I may not go back to meat filling, even though I will still have to make it for the kids.

*Please note: The photo is not of my actual dish. It is from the recipe site – I was so hungry, I forgot to take a photo of my dish.

Black Bean Tacos with Roasted Peppers and Onions
(Recipe courtesy of Vegetarian Times) Serves 8

Ingredients:

Roasted Peppers and Onions

  • 3 red bell peppers, thinly sliced (about 3 cups)
  • 1 large onion, thinly sliced (about 1 1/2 cups)
  • 1 Tbs. olive oil

Tacos

  • 2 Tbs. olive oil
  • 1 medium-size onion, chopped (about 1 cup)
  • 6 cloves garlic, minced (about 2 Tbs.)
  • 2 15-oz. cans black beans, drained and rinsed
  • 1 15-oz. can diced organic fire-roasted tomatoes
  • 1 Tbs. chili powder
  • 1 Tbs. ground cumin
  • 1/8 tsp. hot sauce, or more to taste
  • 16 organic corn taco shells, warmed

Toppings

  • 3 cups shredded lettuce
  • 1 16-oz. container prepared salsa
  • 2 large tomatoes, diced (2 cups)
  • 2 avocados, diced (about 2 cups)
  • 1 1/2 cups shredded Cheddar or Monterey Jack cheese
  • 1 cup low-fat sour cream

Directions:

  1. Preheat oven to 450F. To make Roasted Peppers and Onions: Toss peppers and onion with oil on large baking sheet. Season with salt and pepper. Roast 15 minutes, stir, and roast 15 minutes more, or until vegetables   are tender and peppers are beginning   to blacken. Transfer to small bowl.
  2. Meanwhile, make Tacos: Heat oil in large pot over medium heat. Add onion and sauté 5 to 7 minutes, or until soft. Add garlic, and cook 1 minute more, or until fragrant. Stir in beans, tomatoes, chili powder, cumin, hot sauce and 1 cup water. Season with salt and pepper. Reduce heat to medium low, and simmer 15 minutes, or until most of liquid has evaporated, stirring occasionally. Mash beans until filling is thickened, but chunky, and most beans remain intact. Adjust seasonings, if necessary. Transfer to serving bowl. Pass taco shells, filling, roasted peppers and onions and toppings around the table.

I actually didn’t have mine in a shell tonight. Instead I made a taco salad and crunched up some baked Tostitos over the top.

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