Quinoa is one of my favorite seeds to eat. It's full of vitamins and minerals, naturally gluten free, and contains all of the nine essential amino acids, providing a complete source of protein.It's perfect for this vegetarian burger recipe. Cooked black beans are very nutritious and an excellent source of protein, potassium, folate, and fiber. In fact, 1 cup of cooked black beans contains 15 grams of dietary fiber, which is 60 percent of your daily recommended value. Since these vegetarian burgers are so delicious, consider making extra and store in the fridge for the next day. My favorite way to serve it is on a whole grain or spelled bun, with avocado oil mayonnaise, fresh organic lettuce, sliced tomato, and caramelized onions!Be warned. It's filling and meaty without having an ounce of meat in this meatless burger. Bring your appetite and dig in!
An easy to make salsa that is big in flavor and colorful. Fresh tomatoes, corn, and chilis add crunch. Great served with Mexican favorites and as a pizza topping for a mexican chicken pizza.
Liquid smoke takes basic bean and tofu enchiladas to a new and unbelievably delicious level. I use the enchilada sauce in my cookbook, but any canned or bottled fat-free vegetarian enchilada sauce will do.
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These delicious vegetarian black bean burger patties get a nice smoky flavor (even if you can’t cook them outdoors on a charcoal grill) thanks to the ground chipotle powder.
Fresh corn is puréed with Mexican corn flour and vegetable broth as black beans and corn kernels are seasoned with red onion and chili powder. Wrapping these tamales in their corn husk package is a great party activity and almost as much fun as chowing down on these black bean beauties. This recipe comes to us from Lindsay of Cook. Vegan. Lover.
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Here's a quick, simple, and healthy salsa recipe that takes just minutes to prepare. Serve with whole-grain tortilla chips for a healthy snack or party appetizer. If there is time, refrigerate the salsa overnight to allow the flavors to meld.
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This quick and easy salad is the perfect start to taco night. Better yet, toss this into a few tortillas — hard or soft, corn or flour, it's up to you — for a vegetarian taco filling. Top with some shredded Jack and Cheddar cheese and you're all set.
Tacos! Who doesn’t love tacos? This traditional Mexican dish has certainly become a beloved American food, and it’s easy to see why. Tacos are incredibly versatile (they can be stuffed with just about anything), they’re easy to make, they’re nutritious, and, most of all, of course, they’re incredibly delicious.
This recipe highlights what’s most compelling about tacos: the way humble ingredients can be assembled into something utterly satisfying.
Here the pan-roasted jalapeños and spices add a lovely kick to the mellow black beans. The cabbage brightens each bite with delicate crunchiness. The avocado and cheese lend their marvelous creaminess to the whole dish. And the cilantro exudes those potent fresh-herb aromas.
This is the kind of comfort food I love to sink my teeth into! How about you?
The pungent saltiness of fermented black beans adds depth of flavor and color to this crowd-pleaser. Perfect with just steamed rice and sautéed vegetables, or double the sauce and serve on top of fresh egg noodles to serve as a satisfying entrée.
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