129 grams canned black beans (rinsed)
123 grams cooked quinoa
62 grams hummus
1 tablespoon lime juice
1 avocado (medium, diced)
3 tablespoons pico de gallo
2 tablespoons chopped fresh cilantro
Combine beans and quinoa in a bowl. Stir hummus and lime juice together in a small bowl; thin with water to desired consistency. Drizzle the hummus dressing over the beans and quinoa. Top with avocado, pico de gallo and cilantro.
1 teaspoon coconut oil (I opted to use 1 tablespoon olive oil instead)
1 yellow onion (medium, chopped)
2 celery stalks (chopped)
3 carrots (chopped)
4 cloves garlic (pressed or minced)
2 jalapeños (seeded and chopped)
0.83 liters water
0.79 kilograms diced tomatoes
290 grams black beans (cooked, or 1 can, 15 ounces black beans, rinsed and drained)
1 1/2 teaspoons ground cumin
2 teaspoons fine sea salt
85 grams quinoa (dry/uncooked)
4 grams chopped fresh cilantro
1/8 teaspoon cayenne pepper (for extra heat, optional)
freshly ground black pepper
1 wedge lime (diced avocado, crumbled tortilla chips, grated cheese, sour cream…)
In a medium Dutch oven or soup pot, warm the oil over medium heat. Add the onion, celery, carrots, garlic, and jalapeños. Sauté until the vegetables are tender, about 8 minutes.
Add the water, tomatoes, beans, cumin, salt, quinoa, cilantro and cayenne pepper (if using). Season with pepper and bring the soup to a boil.
Once boiling, lower the heat, cover the pot, and let the soup simmer until the quinoa is tender, about 15 minutes. Once the quinoa is tender, add more salt and pepper to taste, if necessary. You can serve this soup right away or use an immersion blender to purée a couple cups of this soup—this helps to thicken the soup while still leaving some texture (I may have overdone it a bit).
Divide into bowls and serve with any garnishes that you’d like. Store leftovers, covered, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
Retsept siit: https://cookieandkate.com/mexican-quinoa-stew-recipe/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly
1 tablespoon canola oil
1 yellow onion (medium size, finely chopped, approximately 8 oz)
1 tablespoon canola oil
1 yellow onion (medium size, finely chopped, approximately 8 oz)
2 cloves garlic (minced)
3 tablespoons chili powder
2 teaspoons cumin powder
387 grams black beans (cooked)
1 teaspoon salt
0.5 kilograms tomato puree (or 1 can 15 oz tomato sauce + ½ cup water)
8 grams chopped fresh cilantro
1 jalapeno pepper (medium size, seeded, finely chopped, approximately 1 oz)
227 grams vegan cheese (Mexican style GoVeggie preferred)
14 corn tortillas (5.5-inch, gluten-free if desired)
Heat oil in a saute pan over medium heat. Add onion and garlic to cook until soft and fragrant, about 3 minutes. Add the chili powder, cumin powder, and salt. Cook another 2 minutes. Add the beans and tomato puree and bring to a boil. Turn the heat to low. Mash the beans with a potato masher and simmer 5 minutes.
Remove the bean mixture from the heat and strain, reserving the sauce. Transfer the strained bean mixture to a medium bowl and mix together with ½ cup cilantro, jalapenos, and 4 oz of cheese.
Preheat oven to 350 °F.
Spread ½ cup of the sauce in the bottom of the baking dish. Microwave 5 tortillas at a time or follow the package instructions to soften. Scoop about ¼ cup bean mixture into each tortilla and roll it up tightly. Place the filled and rolled tortillas in the baking dish seam-side down. Finish all tortillas.
Dip the pastry brush in the sauce and brush the ends of each tortilla. Pour the remaining sauce evenly over the enchiladas.
Sprinkle the remaining cheese over the top of the enchiladas, cover the baking dish with aluminum foil. Bake for 20 minutes. Remove the foil, bake for additional 2-3 minutes until the cheese is slightly brown.
Garnish with the remaining cilantro before serving.
Retsept siit: https://lightorangebean.com/black-bean-vegan-enchiladas/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly
Retseptikogu 