Seasoned Cilantro Black Beans

This is such a fast, easy and tasty side dish!  And healthy to boot!  I can't claim 100% credit for this recipe - I got it from a friend I used to go to church with years ago, but it is too easy and too yummy to not share!

The flavors are fresh and pair perfectly with your favorite Mexican main dish (tacos, burritos, tamales...)

Seasoned Cilantro Black Beans

Seasoned Cilantro Black Beans

Ingredients

2 tsp olive oil

1 tsp ground cumin

1/4 tsp chili powder

2 cloves garlic, minced

1 15oz can black beans, drained and rinsed

1/3 cup tomato juice

3/4 tsp salt

2 tbsp chopped cilantro

Directions

In a nonstick skillet cook and stir cumin and garlic in oil over medium heat until fragrant.

Add beans, juice and salt. Cook until heated through.

Stir in cilantro.

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Gluten Free Roasted Sweet Potato and Black Bean Tacos

You know when you just need something fresh, fast and delicious? 

You've found it!

Gluten Free Roasted Sweet Potato and Black Bean Tacos.

A new favorite around my house.

These tacos are fresh, fast and delicious!

They are also a whole food dinner, nothing processed.

Also, gluten-free, dairy-free, soy-free, no added sugar, vegetarian and vegan.

So this is a meal that will keep all your guests happy and even please the pickiest eater.

Gluten Free Roasted Sweet Potato and Black Bean Tacos

2 yams (I know that it's titled sweet potato, but the yams are so much better!), peel and cut into small cubes

1 T. olive oil

1/2 t. salt

1/8 t. chili flakes 

2 T. lime juice

2 cups (about 1/4) shredded cabbage, green or purple, or both!

1/4 cup diced onion

2 T. chopped cilantro

1/4 cup lime juice

1/2 t. salt

1 t. olive oil

1/4 cup chopped onion

1 t. ground cumin

1 -15 oz can black beans, drained and rinsed

2 T. lime juice

Corn tortillas

Cubed avocado

To make the sweet potatoes:

Preheat oven to 400.

Place cubed yams in resealable bag. 

Mix together olive oil, salt, chili flakes, lime juice.  Pour over the top of the yams.

Shake the bag to coat the yams.  

Drizzle a cookie sheet with olive oil and rotate pan to make a light layer of oil.  Pour the yams out on top of the oil and spread out to a single layer.  

Roast for 40 minutes, tossing the yams about halfway through.  Cook until the yams are toasty, golden brown.

While the yams are in the oven, place cabbage, onion, and cilantro in a medium bowl.  Add lime juice and salt.  Toss to coat.  Set aside.  The cabbage will soften while the potatoes finish cooking.

Next, heat olive oil in a medium sauce pan.  Add onions and cook until transluscent.  Add ground cumin and stir until you can smell it.  Add beans and lime juice.  Cook until heated through.  

Heat up corn tortillas in a frying pan until soft, about a minute per side.

To assemble tacos:

Place roasted yams in a corn tortilla.  Top with beans and cabbage mixture.  Sprinkle on avocado chunks.  Roll up and enjoy!

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Sweet Salsa

This was our book club late night snack a few months back. We all loved it and begged Melissa for the recipe, which she graciously handed over. Thanks Melissa :) 

I'm NOT a black bean type a person. I just don't love 'em, thats all. When I'm at cafe rio, I hold the bean and double the rice. I'm telling you this, because I love this salsa, and it has black beans. So, if you are like me and ask to hold the beans I say to you- try out this salsa

ALSO- I had never bought a mango, IN MY LIFE, until I bought it for this recipe. How do you cut them up? 

*I added onions....not much, just a little. I liked it! 

Sweet Salsa

Ingredients

2 cans of black beans (drained)

1 can of corn (drained)

1 can of diced tomatoes (you can use plain or fire roasted is also good) OR 2 ripe tomatoes diced

1 diced avocado

1 diced mango (pineapple is also great if you don't have mango)

chopped cilantro (about 1/2 a bunch)

squeeze of lemon juice

2 tablespoons of Italian Dressing

1/4 of a largish onion

Instructions

sprinkle with garlic salt and stir

Great with scoop chips! Enjoy!!

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Gluten Free Black Bean Tacos

Hi Delicioso readers!

I'm Erin, one of Aubrey's friends.

We met while our husbands were attending optometry school. 

Let's just say we became fast friends, and I knew we would!

We ran together, crafted together, play-dated with the kiddos together.

It was great.

But now, I live in the beautiful mountains of Colorado.

I'm excited to be apart of this community of foodies.

You see, I love to cook.

Mostly because I love to eat.

Now, there's one thing you have to know about me if we're going to be friends.

I have celiac disease.

No, no, it's nothing major....

I live the gluten free lifestyle, 

therefore all my recipes are gluten free, 

meaning no wheat, barley or rye.

Not a big deal right.

It seems as though in these last few years celiac disease, or gluten free people have become so common, everyone has it or everyone knows some one who has it.

There's been many times when I have been told, "I would love to have you over for dinner, but I don't know what to feed you", or "I tried to make something gluten free, but I didn't know what to make."

Well, I'm here to help you.  Those of you live GF and those of you with GF friends.

I promise, nothing weird or crazy.

You won't see the word xanthan gum, or sorghum bean, or you won't need to know the difference between potato starch or tapioca starch...

(if you want recipes like that check out my GF blog, Taming of the {Celiac} Sprue)

but I solemnly swear every recipe will be easy, delicious and gluten free.

One of our favorite family dinners are these tasty Black Bean Tacos.

They are healthy and full of flavor.

The cabbage and feta cheese might seem like a weird combo, but trust me, you'll want to make these once a week!

Hope you like them, and I'll be posting again soon.

Nice to meet you and come visit me at the Taming of the {Celiac} Sprue!

Gluten Free Black Bean Tacos

1 15-oz can black beans, drained

1/4 cup fresh salsa (you know, the refrigerated kind found by the cheese)

1 t. cumin

2 t. olive oil

1 T. fresh lime juice

Zest of 1 lime

2 cups shredded green cabbage

2 green onions, chopped

Corn Tortillas

Crumbled Feta Cheese

Diced Avocado

Bottled hot sauce, your favorite

Place beans, salsa, and cumin in a small pan.  Simmer until warmed through.  Partially mash.

Whisk together olive oil, lime juice, and zest in a medium bowl.  Add in the cabbage and green onions.  Toss to coat. 

(this little hand zester is one of our favorites here at OhSO)

 Warm corn tortillas in a pan until bend-y or cook in olive oil for 1 minute per side, or until crisp.

(This avocado slicer is also amazing)

Fill tortillas with black beans, cabbage, feta cheese and avocado.  Drizzle with hot sauce if desired.

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Creamy White Chili

This recipe has been around for years. It's become one of our family's favorite.  With chili cook-off's and cool weather, and fall in the air. .....this dinner is a winner. {Seriously, it has won a few chili cook offs!} 

   

 Mmmm.. looks so cozy. Goes just right with some bread. Try one of these..

Easy French Bread
Sunflower Seed & Honey Wheat Bread: {This is the bread that is in the first picture}

Creamy White Chili

Ingredients:

3 large boneless/skinless chicken breats cut into bite size pieces

1 medium onion diced

1 spoonful of mince garlic and some juice - I like to buy garlic in bulk, so convenient and lasts forever. (That's how you get 'juice')

2 15.5 oz cans great northern white beans rinsed and drained

1 can (14.5 oz) chicken broth 

2 (4oz) cans chopped green chilies

Seasonings:

1 tsp ground cumin 

1 tsp Johnny's Garlic Spread (or just salt)

1 tsp dried oregano leaves 

a few twists of pepper grinder (or 1/2 tsp)

Creamy goodness:

1 cup sour cream

1/2 cup whipping cream

Directions:

Crock pot chicken for the afternoon  OR cook in a large sauce pan saute chicken, onion, and garlic until chicken has a few brown sides and no pink. Add beans, broth, chilies, and seasonings. Bring to a boil then reduce heat and let simmer about 20 mins uncovered. Remove from heat and stir in sour cream and cream. Serve immediately.

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