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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Vegetarian Burgers

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These burgers are so easy, so cheap and so tasty it will blow your mind. It blew mine. Can't you tell from my disjointed post? They cost me about 20 cents each to make and we loved them. You most certainly can eat it on a whole wheat bun like I should have but they were leftover from the barbeque last week ... After the photo I tossed the top half to someone else and ate it open faced. They are also good in a tortilla or on a lettuce wrap! (Oh how I love lettuce wraps - I get all the burger goodness and don't really care about the loss of bread.) Next time we'll add a ton of vegetables to it!

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Veggie Burgers!

Ingredients:

1 & 1/2 cups cooked beans (pinto, red, black, white, etc)

3 cups cooked brown rice

1/2 cup whole wheat bread crumbs (or you can use rolled oats)

1/4 cup nutritional yeast

2 Tablespoons ground flaxseed

1/4 medium sized onion, chopped fine

2 cloves of garlic, minced

1/2 teaspoon liquid smoke

1/2 teaspoon kosher salt

1 teaspoon chili powder

1 Tablespoon ground cumin

several dashes of your favorite hot sauce, optional (I guess!)

Throw your beans into a bowl and mash up with a fork. Mix everything else in a work together until the consistancy is moist but not totally sticky. You may have to add more bread crumbs (depending on the beans you use.)

Place a nonstick pan over medium high heat.

Shape into bun sized patties and cook (2-3 at a time depending on your pan size) for about 4 minutes on each side. You want them to be nice and toasty brown. Flip over and toast the other side.

Now take your burgers and put them on a cookie sheet to let them cool. They will firm up while they cool (like magic.) When you reheat them they will retain their firmness. I could even put mine out on the grill for a bit of charred goodness flavor. Put them on a bun with your favorite condiments and don't forget the veggies! We put tomato, avocado, pickles and arugula on them.

Oh and I even crumbled one up and had it in a wrap with some hummus and arugula. Divine!

You can store them in a plastic bag in the fridge for several days or if you want to freeze them keep them on the cookie sheet and pop them into the freezer. When they are completely frozen take them off the cookie sheet, bag em, tag em and eat them in a couple of months, okay?

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