If I could be a food, I would be a taco. I would, I really would. Tacos bring so much joy into this world and I would want to be part of that joy. Think about it, have you ever felt mad or sad after eating a taco? No! Just pure joy and happiness. What a life! I make a lot of tacos, and right now I’m loving them veggie style and loaded with beans. And right now these Cumin Chickpea Tacos make me really happy!
Can Nachos be considered dinner? I’m here to tell you that, YES, yes they can! Sound crazy? Have I lost my mind? Well, yes and no! But I’m seriously not crazy when I tell you nachos can indeed make a nourishing meal! To prove it to you, I’m sharing my recipe for these seriously delicious Veggie Loaded Nachos!
I like toast, I really do. Why do I love it? Because it’s the perfect platform for so many other nourishing foods. And when I’m encouraging people to try new foods (such as beans), I love to incorporate something familiar. Enter toast.
Well, it’s officially September and it’s blazing saddles here in Chicago. That means it’s time to be creative in the kitchen. Read, “how can I cook without cooking?” Luckily, Mother Nature is on our side during the warmer months, providing us with a wealth of fresh produce that requires very little preparation. How kind of Her! So, to keep the sweat at bay, I created this hearty bean salad that’s both refreshing and satisfying.
If you’ve got a can opener and a knife, you’re all set for this recipe. Just pop open a couple of cans of beans, then chop up some fresh veggies and you’ve pretty much got this dish made. Lots of beans and veggies means you know it’s good for you, which is just an added bonus, really. Then, to jazz it all up a bit, I’ve created a tangy, yet sweet vinaigrette made from fresh lime juice and zest as well as honey, mustard and olive oil. That’s it! So easy, just like I promised.
Serve up a big bowl of this tonight for dinner and save the rest to munch on during the week. This salad tastes even better after a day or two in the fridge.
P.S. – If you’re not in the mood to cook an ear of fresh corn, you can substitute thawed corn or canned corn. See, so easy!
This delightfully healthy dish comes together fast and it not only looks beautiful, but tastes great too.
For the salad
- 1 ear of fresh corn, shucked and cleaned (or about 1 cup corn kernels)
- 1 can (15 ounce) black beans, rinsed and drained
- 1 can (15 ounce) can kidney beans, rinsed and drained (or any other bean will work here too)
- 1 red or yellow bell pepper, seeded, stemmed and diced
- 1 green bell pepper, seeded, stemmed and diced
- 1/2 medium red onion, peeled and diced
- 1/2 cup fresh cilantro leaves, roughly chopped
- 1/2 jalapeno, seeded and diced (optional)
For the dressing
- 1 teaspoon dijon mustard
- 1 lime, zested and juiced
- 2 tablespoons honey
- 1/3 cup olive oil
- sea salt, to taste
To prepare the salad
- Bring a pot of water to a boil. Add the corn and return to a boil. Cook for 5 minutes, then drain and rinse the corn under cold water to stop the cooking process. Pat dry and when cool enough to touch, cut kernels from the cob and add to a large serving or mixing bowl.
- To the same bowl with the corn, add the beans, peppers, onion, cilantro and jalapeño, if you’re using it. Toss to combine.
For the dressing
- In a small mixing bowl, combine the mustard, lime zest, lime juice and honey. Whisk in the olive oil.
- Pour the dressing over the salad and toss to evenly coat the beans and vegetables. Cover the bowl with a lid or plastic wrap and refrigerate for at least an hour. Toss again before serving.
- This recipe makes between 7 1/2 and 8 cups salad.
- You don’t have to let this salad sit in the fridge before digging in, but it does taste so much better when you do!
- Serving Size: 8
- Calories: 201
- Sugar: 7
- Sodium: 140
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 25
- Protein: 6
- Cholesterol: 0
I adore tacos. Besides pizza, no other food is better in my opinion. I love tacos because they are the perfect vehicle for so many other great foods. Just think about it. Tacos are delicious filled with grilled chicken and a simple pico de gallo. They are also fantastic loaded with spicy oven-baked tofu and a refreshing cilantro cabbage slaw. And how about fish? I mean, who doesn’t love a fish taco?
In my house, tacos rule and I am constantly finding new fillings for my favorite food. To honor “Meatless Monday“, I came up with a vegetarian taco recipe that earned two thumbs up from my little family. These black bean and mushroom tacos are bursting with flavor and umami, so even if you’re a meat-eater, you won’t miss the meat. They are simple to make and many of the ingredients can be prepped the day before so that all you have to do is cook and serve. You’re welcome!
Besides being simple and delicious, tacos are also a great, healthy option for any meal. Use a whole grain tortilla and fill it with lean meats or beans and top with plenty of fresh produce like sautéed peppers, shredded kale or romaine lettuce, chopped tomatoes and thinly sliced jicama. Or why not fill it with last night’s veggie stir-fry or leftover quinoa and grilled corn? Be creative and have fun with your tacos! The options are truly limitless.
In the mean time, try these black bean and mushroom tacos. They’re sure to make your Meatless Monday meal a success!
Perfect for taco night! A delicious sauté of mushrooms and black beans makes the perfect filling for tortillas.
- 1 tablespoon olive oil
- 1 cup chopped white onion
- 8 ounces mushrooms, cleaned and chopped (any variety is fine)
- 1/4 teaspoon Kosher salt
- 2 cloves garlic, chopped
- 1 1/2 teaspoons dried cumin
- 1 1/2 teaspoons chili powder
- 1 15-ounce can black beans, drained and rinsed2 tablespoons water
- 2 tablespoons lime juice
- 12 corn tortillas
- 1 cup cilantro leaves
- 1/2 cup finely chopped white onion
- Heat a skillet over medium heat. Add the oil and the onion and cook 5 minutes, stirring frequently. Add mushrooms and cook, stirring until golden, about five minutes. Season with salt and add the garlic, cook 1 more minute. Add the spices, stirring to toast them and prevent them from burning, another minute more. Stir in the black beans, water and lime juice and cook 3-4 minutes, until most of the liquid has been cooked off.
- To serve: Fill each tortilla with about 1/4 cup of the black bean and mushroom sauté. Top with cilantro and onions and serve.
- Additional optional toppings: salsa or hot sauce, shredded cheese, shredded lettuce, low-fat Greek yogurt
- Serving Size: 6
- Calories: 229
- Sugar: 3
- Sodium: 121
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 42
- Protein: 9
- Cholesterol: 0