Recipe: Pumpkin and Black Bean Quesadillas

I don't know what is compelling me to shove winter squash into everything I'm cooking these days but you know what? It's worth it! Squash can be sweet, savory, creamy, decadent.  So how about a nice little lunch for ya featuring the all too popular during October pumpkin!

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Check it out, just smash together the filling and shove it between two tortillas. Heat up on your cast iron  or nonstick until toasted and that is it! If you look around, I'm not overly excited by foods that take forever or take a million dishes. I have to wash all of my dishes by hand. And I cook everything from scratch. So that's a lot of dishes. Let's not make either of our lives complicated. 

Oh and I bet you could serve this as a Halloween themed meal! Orange pumpkin with black beans - and check out those blue corn tortillas. They're almost black. Black...blue.. hmm.. well they are blacker than other chips! JUST MAKE THE DAMN QUESADILLAS AND STOP READING THIS!

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Click here to download the Pumpkin and Black Bean Quesadilla Recipe and Coloring Page!

Pumpkin and Black Bean Quesadillas 

serves 4

1 - 15 oz can pumpkin puree

1 - 15 oz can black beans, drained and lightly mashed

1 - 4 oz can fire roasted diced green chiles

1 tsp cumin

1 tsp chili powder

several dashed hot sauce, optional

8 soft taco sized flour tortillas (whole wheat preferred) 

  • Combine first 6 ingredients. 
  • Divide between 4 tortillas and spread to the edges. 
  • Top with remaining tortillas (You should have 4 quesadillas now!) 
  • Dry grill (on a cast iron skillet or non stick pan) each side of the quesadilla over medium high heat (until toasty!)
  • Serve with salsa and avocado! Enjoy! 
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Recipe: Black Bean and Corn Tacos with Avocado Sauce

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I just made this awesome little taco on the fly to share with a friend - 

You like tacos? You like avocado? Boo-yah. Leave out the jalapeno if you can't hang. 

The bean and corn mixture is lightly seasoned so the sauce stands out. The sauce is boss here.

(The sauce is badass. Eat it on anything. Burritos, a sandwich, corn chips, whatever..)

Black Bean and Corn Tacos with Avocado Sauce

a package of corn tortillas (I don't know how many you'll use.. depends on how much you stuff em!)

1 can black beans, drained

1 cup corn (thawed if frozen)

1 tsp. chili powder

1 tsp. cumin 

1/4 of a ripe avocado

1/2 c. cilantro

3 cloves garlic

juice of one lime

1/3 - 1/2 cup orange juice (fresh if you can!)

1 jalapeno (seeded - you can also just leave it out if you can't handle the heat.)

big pinch of salt

garnish: chopped onion, cilantro, chopped tomato, wedges of lime

  • Get a saute pan out and put it over high heat. Throw in the corn, chili powder and cumin. You want to get the corn nice and toasted... browned in some places even.
  • Meanwhile throw the avocado, cilantro, lime and orange juice, and jalapeno in your food processor or blender. Blend up until smooth. Taste and add salt accordingly. Set aside. 
  • Once the corn is toasty add in the beans and heat. 
  • Heat up your corn tortillas. 
  • Put the bean and corn mixture on top of the tortillas and top with some sauce. 
  • Squeeze some lime juice over it and eat up!
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Recipe: Golden Potato Soup

What is comfort food? Is it stuff that you ate growing up or food that makes you feel a certain way now? Since tastes evolve (and dietary choices change) I think it is a mix of both. But whatever - hey I'm not here to get all philosophical (Thank jeebus for spell check. I can't even WRITE philosophical.)  I'm here for the food, my friends!

 Golden Potato Soup via Fo' Reals Mom

Golden Potato Soup via Fo' Reals Mom

AND THIS - this is always comfort food. My parents definitely made this for me growing up and I make it for my family now. I should call and ask if their parents made it for them. 

I did make changes, of course. I suspect you will make it with some changes as well and I won't stop ya. Just make it. Oh yeah and make sure to crumble a whole freaking sleeve of saltines in there like I did growing up. It's like mashed potatoes crammed with crackers and I can't think of anything better. Of course I'm pretty sure that only me and my brother eat it this way... 

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Click here to download the Golden Potato Soup recipe and coloring page!

Golden Potato Soup

serves 6-8 

2.5 pounds Yukon Gold potatoes, skins on & chopped up

(wash them, duh. And use any other potato if you must.)

1 onion, chopped

2 stalks celery, chopped

5 cloves of garlic, finely minced

6 c. veggie broth (low sodium is good if you can!) 

2 c. plain soy milk (or your favorite non-dairy sub.)

1 tsp. kosher salt

*for a cheesy variation add 1/2 cup nutritional yeast

  • In a large pot bring broth, potatoes, celery, onions and garlic to a boil. Turn the heat down to low and put the lid on. Let simmer for 10-15 minutes or until the potatoes are tender.
  • Add in the soy milk, nutritional yeast if using, and salt to taste. I add a lot of black pepper to mine but do it at the table so no one else feels punished by my love of black pepper.
  • Puree if you like a silky smooth soup (I do!) or leave chunky if you're into that. 
  • Enjoy and don't forget the crackers!!
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