Baba Ghanoush

Baba Ghanoush by Robyn Dunbaugh

3 medium eggplants (about 1 pound each)
1 cup flat-leaf parsley leaves
1/4 cup fresh lemon juice, plus more for seasoning
1/4 cup tahini (sesame seed paste)
2 - 3 cloves garlic, chopped
3 tablespoons extra-virgin olive oil
Salt and pepper
6 pitas, cut into wedges and warmed if desired
Directions

Preheat the oven to 400 degrees . Prick the eggplants all over with a fork and place on a baking sheet. Bake, flipping once, until the skin is shriveled and the flesh softens, about 35 minutes. Let cool, about 30 minutes. Remove and discard the stems and skin. Cut the eggplant into large chunks and, using a colander, drain any excess liquid.

Using a food processor, puree the eggplant, parsley, lemon juice, tahini, garlic and 2 tablespoons olive oil. Season with salt and pepper, and add more lemon juice to taste.
Transfer the baba ghanoush to a bowl, drizzle with the remaining 1 tablespoon olive oil and serve with the pita wedges for dipping.

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Sweet Potato and Black bean Tostadas

Ingredients:  Recommend using a lodge enamel dutch oven for this.

12 corn tortillas

Chipotle Sauce (see recipe below)

1 1/2 tsp coconut oil, divided

1 white onion, diced

1 large poblano green chili or green bell pepper diced

2 cloves minced garlic

1 1/2 tsp kosher salt, divided

1 medium orange sweet potato - 1/2" diced

1 cup black beans, drained, rinsed

1/4 tsp black pepper

Directions:

Heat oven to 400 degrees.  

Heat skillet over medium-high.  Add 1 T. oil, then onion & green pepper.  Cook until caramelized.  Stir in garlic and 1 tsp. salt.

Toss Sweet potato with oil and 1/2 tsp salt.  Add to skillet and cook 1 minute, then place pan in oven and roast 15 minutes.

Brush tortilla w/ light oil and heat in pan. Repeat

Remove skillet from oven and stir in black beans and pepper.

Top tortillas with the mix and drizzle chipotle sauce and pico de gallo, diced avocado, etc.

Chipotle Sauce:

1 can chipotles in adobo sauce

3/4 cup nayonaise

juice of one lime

1/2 tsp kosher salt

Puree in blender until smooth. 

Guaco Tacos

Ingredients

    1 (14.5 ounce) can whole tomatoes, drained, rinsed, patted dry
    2 roma tomatoes, quartered
    1 onion, chopped, divided
    1 clove garlic, coarsely chopped
    1/4 cup fresh cilantro
    1/2 jalapeno pepper
    salt and pepper to taste
    4 avocados, halved with pits removed
    12 (6 inch) whole wheat tortillas
    1 (15 ounce) can kidney beans, rinsed and drained
    2 cups torn romaine lettuce

Directions

    Preheat an oven to 350 degrees F (175 degrees C).
    Combine the canned tomatoes, fresh tomatoes, 1/2 of the onion, garlic, cilantro, and jalapeno in a food processor. Chop roughly; do not puree.
    Combine the pulp of the avocados and the remaining onion in a large bowl. Mash until almost smooth. Season with salt and pepper.
    Spread tortillas in a single layer on baking sheet. Place in oven until warm, about 5 minutes. Spread tortillas with guacamole. Top with beans, salsa, and lettuce.

Footnotes

    Cook's Note:
    Substitute black beans for the kidney beans, if you prefer.

Pineapple Salsa

Pineapple Salsa
   
 Ingredients:
1 cup finely chopped fresh pineapple
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 cup frozen corn kernels, thawed
1 (15 ounce) can black beans, drained
and rinsed
   
1/4 cup chopped onions
2 green chile peppers, chopped
1/4 cup orange juice
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
salt and pepper to taste

Directions:
1.     In a large bowl, toss together pineapple, red bell pepper, green bell pepper, corn, black beans, onions, green chile peppers, orange juice, and cilantro. Season with cumin, salt, and pepper. Cover, and chill in the refrigerator until serving.

Add On:  We subbed garbanzo beans for black beans and it was fantastic!  Also, mix with quinoa for a wonderful quinoa salad!

Chipotle's Guacamole

Ingredients

6 large ripe avocados, peeled and pitted

1/4 cup citrus (lemon and lime) juice

3 cups fresh cilantro, chopped

1 1/2 cups red onion, finely chopped

12 large serrano chiles, seeded and finely chopped

1 1/2 teaspoons salt

Tortilla chips, for serving

Directions

1. Using a fork, mash avocados with citrus juice in small bowl.
2. Add cilantro, chopped onion, serrano chilies, and salt. Stir to combine. Serve with tortilla chips, if desired.

Orange Black Bean Taquitos from Forks Over Knives

I love love love any sort of Mexican food so I am excited to try this out!  

Orange Black Bean Taquitos with Spiked Sour “Cream”

The orange zest and juice in this recipe brightens the dish and elevates the ordinary black bean to new heights. Serve this with cooked brown rice or quinoa and a salad.

Serves 4

1 large yellow onion, diced small
4 cloves garlic, minced
2 teaspoons cumin seeds, toasted and ground
2 chiles in adobo sauce, minced, or 2 teaspoons ancho chile powder
Zest and juice of 2 oranges
Two 15-ounce cans black beans, drained and rinsed, about 4 cups
Sea salt to taste
18 corn tortillas
1 batch Spiked Sour Cream (recipe follows)
1 jar salsa

1. Sauté the onions in a saucepan over medium heat for 8 to 10 minutes. Add water 1 to 2 tablespoons at a time to keep them from sticking. Add the garlic and cook another minute. Add the cumin, chiles in adobo sauce, orange zest and juice, and black beans.

2. Season with salt and puree the mixture in a food processor until smooth but still a little chunky.

3. Place the tortillas, a few at a time, in a non-stick skillet over medium-low heat. Heat until softened, 3 to 4 minutes. Wrap in foil and repeat with the remaining tortillas.

4. Spread 3 tablespoons of the black bean mixture over half of each tortilla, then roll up tortilla and set it aside. Repeat with the remaining tortillas, then place all of the taquitos into a large non-stick skillet and heat over medium-low heat for 3 to 4 minutes.

5. Serve with the Spiked Sour Cream (recipe follows) and salsa.

Spiked Sour Cream

Makes 1 1/2 cups

1 package extra firm silken tofu
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1/2 teaspoon chile powder
Pinch cayenne pepper

1. Combine all ingredients in a blender and puree until smooth and creamy. Chill until ready to serve.