Cripy Black Bean Tacos with Feta and Cabbage Slaw

This easy taco we all loved.  I found the recipe on epicurious , and changed it just a little for my own personal taste.

Ingredients:

3-4 cups black beans drained
1/2 teaspoon ground cumin

4 teaspoons olive oil
2 tablespoons lime juice
4 cups coleslaw mix
4 green onions, chopped
1/2 cup chopped cilantro
tortillas (corn or wheat)
1/2 cup crumbled feta cheese (optional)

hot sauce

Directions:

1. Place beans and cumin (and any other seasonings depending on if you use canned beans or made your own) in a small bowl, and partially mash.

2.  Mix olive oil, lime juice, coleslaw, green onions, cilantro and feta and toss to coat.  Season with salt and pepper.

3.  Heat a few teaspoons of oil in a large nonstick skillet over medium - high heat.  Add tortillas in a single layer and spoon some of the bean mixture onto half of each tortilla.  Cook for about 1 minute, fold the taco in half and continue to cook 1 or 2 more minutes per side until golden. 

4. Fill tacos with the slaw mixture.

Potato Quesadillas

I got this recipe from http://vegandad.blogspot.com/2012/01/potato-quesadillas-with-homemade-wheat.html . The Vegan Dad has a lot of great recipes.  I changed the recipe a little bit, mostly just so it would be easier.  I used store bought tortillas instead of making homemade ones.  And I used shredded frozen hash browns instead of making my own.

Ingredients:

about 1/2 pounds of shredded frozen hash browns (thawed)
1 8 oz bag shredded Daiya (pepper Jack style), or regular shredded cheese
3 green onions, finely chopped
1 garlic clove, minced
1/2 jalapeno, minced
1 handful cilantro, chopped
salt and pepper to taste
tortillas


Directions:

1. Combine ingredients (except tortillas) in a bowl and season with salt and pepper.
2. Lightly brush tortilla with oil and cook the quesadillas in a skillet or grill over med to med-high heat until both sides are browned and cheese has melted.


*I love this recipe, it's the type of thing I could eat everyday.  And I am not a fan of fake cheeses, but the Daiya is really great.  I have also found that after I combine all the ingredients, they store great in a Tupperware in the fridge for a few days... that way I can cook myself a fresh quesadilla for lunch.  Yum!

Cauliflower and Potato Burritos

Another delicious burrito combination.  Make it as spicy as you like.

Ingredients:

1 15 ounce can of fire roasted tomatoes
1/2  to 2 chipotle chiles in adobo sauce
2 cloves garlic peeled and chopped
1-2 tablespoons olive oil
1 onion, diced
1/2 teaspoon dried oregano
1 teaspoon Adobo seasoning
2 medium potatoes, diced
3 cups cauliflower florets
1 cup black beans
1/4 cup chopped cilantro

cooked brown rice
flour tortillas
cheese (optional)

Directions:

1.Pulse the tomatoes, chipotle chiles and garlic in a food processor until a coarse puree forms.

2.Heat the oil in a large skillet over medium heat.  Add the onion and saute about 5 minutes.

3. Add the cauliflower, potato, tomato mixture, oregano, adobo seasoning and salt and pepper to taste. 

4.Cover, simmer about 15 minutes until tender. 

5.Uncover, add beans and simmer 5 more minutes.  Stir in cilantro.

6.Heat tortillas and top with rice and cauliflower mixture, and cheese if desired.

Apple Wrap

This one has made it into the boys lunch rotation. It is simple and healthy.


Ingredients:

Whole wheat tortilla
Apple, sliced or diced
Peanut butter
Cinnamon

Directions:

spread 1-2 tablespoons of peanut butter onto tortilla, top with apple slices and a sprinkle of Cinnamon. Roll up the tortilla and serve, or wrap tightly in plastic wrap for later.

Beautiful Black Beans

OK, so maybe they are not so beautiful to look at but they are beautiful tasting. Use these beans to fill a tortilla, or as a dip with tortilla chips. Use leftover to make frozen burritos for a quick lunch.

Ingredients:

1 pound bag dried black beans cooked according to package directions, rinsed and drained
1 onion diced
1 red bell pepper diced
1 jalapeno diced
2-3 cloves garlic minced
1 can diced green chiles
6 ounces cream cheese
1/2 bunch cilantro, coarsely chopped
1/2 tsp chili powder
adobo seasoning
salt
pepper
olive oil

Directions:

In Large saute pan, heat oil over medium heat and cook the onion, bell pepper and jalapeno until soft. Season with salt and pepper to taste. Add Garlic and cook until fragrant, about 30 seconds. Add black beans and green chiles, combine and heat. Add cream cheese, chili powder, adobo seasoning and salt and pepper to taste. Stir until heated through and cream cheese is melted. Before serving top with cilantro.

Flour Tortillas

Thanks to my dad, we now have a handy tortilla press. The kids love to help with it and we all love to eat these so much that I really need to from now on make a double batch.

2 1/2 cup flour
1 tbsp shortening
1 tsp baking powder
1/8 tsp salt
3/4 cup boiling water

1. Mix dry ingredients.
2. Cut in shortening.
3. Add water slowly, and mix to combine.
4. Knead the dough for a few minutes.
5. Cover with a moist towel and let rest for 10 minutes
6.Divide the dough into about 10 pieces and roll each piece out to desired thickness, about the size of the soft taco tortillas. (cover dough with moist towel so they don't dry out.)
7.Cook on a frying pan over medium to medium high heat. No oil or spray, just a dry pan. Flip tortilla when bubbles form. (I again like to cover the cooked tortillas with a hot moist towel, so they stay moist and hot for serving)


*OK, so a little time consuming, but so worth it. And cheap. Hmmm.... I should try making a whole wheat version.

Sweet Potato Burrito's

(I know, sounds weird.... but it works!)


1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, minced
2 cans beans (any combo, black, pinto etc..)
2 cups water or vege stock (use as much as you need)
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
3 cups cooked and mashed sweet potatoes (about 2 sweet potatoes, mashed with salt, pepper and a little butter)
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese


Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash (if you want). Gradually stir in water(only as much as you need), and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet(spray with cooking spray to get it crispy)
Bake for 12 minutes in the preheated oven, and serve.

* perfect to freeze for daddys lunch, before baking, put burrito in individual plastic bags. reheat in a lose paper towel in microwave.
* we like vegan cheese
* and whole wheat tortillas
*jalapeno, bellpeppers etc are good too.