christmas and after that…

How did Christmas come and go so quickly?  It seems like it was Thanksgiving Day last week.  I’m getting sick of this “time flying” stuff!  We had lots of fun Christmas parties.  Isabelle received some fun gifts this year.  The Isabelle American Girl doll and a wheelchair for her doll, along with a target version of the AG doll named Evelyne (which I love for obvious reasons).  *sidenote: I dreamed of Marmar all night last night!*

Matt is back on his vegan-ish kick so I’m helping by finding good healthy things to cook.  The top recipe so far is a black bean taco recipe, the best part is the avocado cilantro lime sauce.  So good I ate some on a corn tortilla alone.  I can see using that for a lot of mexican type recipes.  The next in line is a lentil chili.  Matt says this isn’t close to the first, but I disagree.  I did not miss the meat in the chili one bit and it was really good!

Black Bean Tacos with Avocado Cilantro-Lime Sauce

Vegan, gluten-free

Makes about 8 tacos (can easily cut in half if desired)


Ingredients

Two 15 oz. cans black beans

1 cup salsa (restaurant-style or other)

1 tsp. cumin

Corn tortillas

Toppings of your choice: lettuce, tomato, onion, roasted red peppers, corn, avocado, cilantro, etc.

 

{For the sauce}

1/2 ripe avocado

3/4 cup cilantro, stems removed

Juice from 1 lime

1 clove garlic

1 Tbsp. olive oil (I used coconut oil melted)

1 tsp. agave/honey

1/8 tsp. salt

 

Directions

Make the avocado sauce: in a food processor or blender, add all sauce ingredients and blend. Add a touch of water to thin if necessary, and tweak seasonings as desired. Set aside, or refrigerate if making ahead of time.

In a pan over medium heat, add black beans (rinsed and drained), salsa, and cumin. Heat for about 5 minutes stirring occasionally, until heated through. (Optional: mash beans after heating for a creamier filling.)

While the beans are heating, chop and prepare your toppings. Warm the tortillas if desired.

Assemble the tacos: spoon the black bean mixture in the center of the tortillas, drizzle a small amount of avocado sauce over the top, and add your toppings.

 

I preferred these small and rolled up…

 

Lentil Chili

INGREDIENTS
2 Tbsp. olive oil
1 medium onion, chopped
1 large red bell pepper, chopped
5 cloves garlic, minced
4 tsp. chili powder
1 (16 oz.) bag of brown lentils
2 (14.5 oz.) cans no-salt diced tomatoes
1 bay leaf
2 (32 oz.) cartons vegetable stock or chicken stock
? cup fresh chopped cilantro
sea salt and fresh ground black pepper
Optional toppings: sour cream, cheddar cheese, croutons, tortilla chips, avocado

INSTRUCTIONS
In a large soup pot, heat olive oil over medium heat. Add onion and red bell pepper; saute the vegetables for 8 minutes or until onion is soft and lightly browned.
Stir in garlic and chili powder; cook for 1 minute.
Add lentils, tomatoes, bay leaf and vegetable stock. Bring to a boil, lower the heat to medium-low and simmer partially covered for 30 minutes or until lentils are tender. Remove from the heat and discard the bay leaf.
Transfer 3 cups of cooked chili into a food processor and process until pureed; add the pureed chili back into the remaining chili and stir to combine. Adjust salt and pepper as needed.

I added a can of two different beans at the end for more texture, like black and kidney.
Stir in cilantro and serve.

I mostly post these recipes so I can find them later, but they are worth trying.

 

Happy 2015.

One Response to “christmas and after that…”

  1. Happy New Year! Both of those look delicious! I’m going to try both. Thanks for sharing.

    Janeen (Chupieandjsmama)’s last blog post..Menu Plan Monday 1/05/15

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