Sweet Potato Burrito Bowl {one skillet}

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1 pound (heaping 2 cups chopped) sweet potatoes
3 Tbs olive oil, separated
1 red bell pepper (or color of choice)
1 cup white rice (Jasmine)
1 can diced tomatoes
2 cans black beans, drain & rinsed
1 cup frozen corn
3 cloves minced garlic
1 tsp cumin
1/2 tsp chili powder
2 cup vegetable or chicken broth
2 Tbs lime or lemon juice (optional)
Optional Toppings: tortilla chips,shredded cheddar cheese, sour cream, salsa, chopped cilantro, chopped tomato, avocado or guacamole

Instructions:

  1. Peel the sweet potato and chop into small pieces.
  2. In a large skillet over medium heat, combine two tablespoons olive oil with all of the sweet potatoes. If you don’t like any amount of crunch to your sweet peppers, add them after the sweet potatoes have been cooking for about 6-8 minutes.
  3. Saute the sweet potatoes for 8-10 minutes or until pretty tender. Add in remaining tablespoon of olive oil and the rice.
  4. Cook, stirring constantly for 2-3 minutes at medium heat.
  5. Add in the diced tomatoes, black beans, corn, minced garlic, cumin, chili powder, and vegetable or chicken broth (add peppers if not been added already). Give everything a really good stir, bring to a boil, and then reduce the heat to a little bit above low, but not quite to medium heat.
  6. Cover the skillet with a lid and allow to simmer for 10-15 minutes or until all the liquid is drained and the rice is cooked through.
  7. Remove the lid and stir in the lime juice. Serve with optional toppings & enjoy!

Recipe from Chelsea’s Messy Apron

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Southwest Sweet Potato Salad with Avocado Dressing

Southwest Salad

Salad:

  • 4 sweet potatoes
  • 2 Tbs olive oil
  • 2 heaping teaspoons cumin & chili powder
  • salt & pepper to taste
  • 2 (14 oz) cans black beans, rinsed and drained
  • 2 cups frozen corn, thawed
  • 2 heads of romaine lettuce, chopped
  • tortilla corn chips

Dressing:

  • 1 avocado
  • 1/2 cup Greek yogurt
  • 1 cup water
  • 1 cup cilantro leaves (or more)
  • 2 small cloves garlic
  • 1 tsp salt
  • a splash of lime juice

Instructions:

Peel the potatoes and chop into bite-sized pieces and place on large tray lined with parchment paper. Mix the olive oil, cumin, and chili powder together. Drizzle over the sweat potatoes and toss to coat. Bake at 400 for 10 minutes, stir. Turn oven up to 425 and bake for 10-15 more minutes, or until potatoes are just barely roasty brown (or as desired).

Meanwhile, pulse the dressing ingredients in a food processor or blender until smooth.

Toss the beans, corn, lettuce, and sweet potatoes in a big bowl, and serve with the avocado dressing and tortilla chips. Serve warm or cold. Enjoy! :)

recipe from Pinch of Yum

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Three-Bean Sloppy Joes

  • 1 onion, chopped
  • 2 stalks celery, finely chopped
  • 2 Tbs olive oil
  • 2 (15 oz) cans kidney beans, drained
  • 2 (15 oz) cans pinto beans, drained
  • 1 (15 oz) can black beans, drained
  • 1 (15 oz) tomato sauce
  • 1/4 cup soy sauce
  • 2 Tbs apple cider vinegar
  • 2 Tbs sucanat (or brown sugar)
  • 4 tsp chili powder
  • 2 tsp garlic powder
  • 2 tsp oregano
  • 1 tsp salt
  • 1/2 tsp pepper

Saute the chopped onion and celery in a skillet with oil until tender. Add remaining ingredients and cook over medium heat until warmed to serve. Serve over bread.

adapted from A Couple Cooks

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Irresistible Double Chocolate Cookies

Black beans are the secret ingredient in these moist, cake-like cookies.

Black beans are the secret ingredient in these moist, cake-like cookies.

  • 1 (15 oz) can organic black beans, drained and rinsed
  • 1/4 cup coconut oil, melted
  • 1 cup honey
  • 2 eggs
  • 1 Tbs vanilla
  • 2 cups whole wheat flour
  • 1/2 cup cocoa powder
  • 2 tsp baking soda
  • 3/4 tsp salt (or 1/2 tsp if not using organic beans)
  • 3/4 cup semi-sweet mini chocolate chips

In a food processor, blend the black beans, coconut oil, honey, eggs, and vanilla until smooth (There will still be specks of beans). Add the flour, cocoa powder, baking soda, and salt; process until combined. Add the chocolate chips and pulse until distributed. Spoon cookie dough by heaping tablespoons onto baking trays. Bake at 350 for 9-10 minutes, or until cracked and beginning to set. Let cool on the tray for a couple minutes before transferring cookies to wire racks to cool.

makes about 4 dozen

From Blog of Joy

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Vegetarian Chickpea Sandwiches

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Here is a quick, healthy, delicious, and easily adaptable vegetarian lunch!

Ingredients:

  • 1 (15 oz) can of chickpeas, drained and rinsed
  • 1 Tbsp each of mayonnaise, lemon juice, olive oil, and mustard (or some combination to make a 1/4 cup)
  • 1/4 tsp each of cumin, garlic powder, onion powder, and chili powder (or whatever spices you’d like!)
  • salt and pepper to taste
  • 1/4 cup finely chopped cucumber
  • 1/4 cup diced tomato
  • 2 Tbs finely chopped celery

Directions:

In a small bowl, mash the chickpeas with a fork until partly pasty.

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Blend in the liquids (whatever combination you want).

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Add the spices. Adjust the seasonings and ingredients to taste. I garnish with extra chopped tomatoes and a sprinkling of Mediterranean Seasoning.

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Serve on whole wheat bread. This is also great served in pitas with lettuce or avocado. You can be creative with this recipe, but I love this combination! :)

From Blog of Joy

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Black Bean Tacos with Butternut Squash Hummus

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This is one of my favorite meals!

Ingredients:

  • 1 small onion, chopped
  • 1 red bell pepper, thinly sliced
  • 1/2 orange bell pepper, thinly sliced
  • 2 (15 oz) cans black beans, drained and rinsed
  • 1 (15 oz) can organic sweet corn, drained and rinsed
  • 1/4 cup olive oil
  • 2 Tbs lemon juice
  • 1 Tbs Cajun Seasoning
  • 3 cloves minced garlic
  • 1/2 tsp salt
  • 1/4 tsp pepper

Serve with:

Directions:

  1. Heat a few tablespoons of olive oil in a large skillet over medium heat.
  2. Add the chopped onion, and saute until the onion is tender.
  3. Add the sliced peppers, and saute until the peppers are beginning to get tender (this will take several minutes).
  4. Add the remaining ingredients and continue to cook until heated through.

To Serve:

Spread Butternut Squash Hummus in the center of each tortilla and top with a handful of spinach. Next layer on the beans, tomatoes, and additional topping as desired. Enjoy!

From Blog of Joy

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Autumn Chili

  • 1 (15 oz) can pumpkin puree
  • 1 (15 oz) can tomoato sauce
  • 32 oz vegetable broth
  • 3 cups almond milk
  • 4 cloves garlic, minced
  • 2 Tablespoon chili powder
  • 2 teaspoon ground cumin
  • 2 teaspoon dried oregano
  • 1 teaspoons ground cinnamon
  • 1 teaspoons ground nutmeg
  • ¼ teaspoons ground cayenne pepper
  • 1 Tbs salt
  • 1 onion, diced
  • 3 large sweet potatoes, peeled and chopped into bite-size pieces
  • 4 apples, peeled and chopped into bite-size pieces
  • 5 carrots, chopped into bite-size piece
  • 2 cups peeled and chopped butternut squash
  • 3 (15 oz) cans organic black beans, drained and rinsed

Place all ingredients in a cock pot and and set on high 4-5 hours, or on low 6-8 hours.

Note: This chili can also be made on the stove top instead of in a crock pot. Simply add all ingredients to a large stockpot and bring to a boil. Then turn down the heat to medium and cook for at least 1 hour. The longer the flavors have to combine, the better!

Adapted from www.tastykitchen.com

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Mango and Black Bean Pasta Salad

2 cups whole-wheat rotini pasta, cooked and cooled
1 15 oz. can black beans, drained and rinsed
1 15 oz organic sweetcorn, drained and rinsed
1/2 red bell pepper, diced (about 3/4 cup)
1 mango, peeled and diced
1/2 cup medium salsa
1/4 cup olive oil
1-2 tsp Cajun seasoning (or to taste)
juice from 1 lime (about 2 Tbs lime juice)
handful of fresh cilantro leaves
salt to taste

Combine all ingredient and chill. Serve with tortilla chips if desired.

From www.blogofjoy.com

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Fudgy Black Bean Brownies

2 cups cooked black beans (or 1 can, rinsed and drained)
3 eggs
1/3 cup coconut oil (or melted butter)
1/4 cup cocoa powder
2 teaspoons vanilla extract
1/2 cup honey (or 1 cup sugar)
1/2 cup semi-sweet chocolate chips

1. In a food processor bowl or blender, combine the black beans, eggs, melted butter, cocoa powder, vanilla, and sugar. Pulse or blend until smooth (or as smooth as possible).
2. Grease an 8×8-inch glass baking dish. Pour the batter into the greased dish. Sprinkle the chocolate chips over the top and use a spatula to push them down into the batter just a little (but not too much; they will sink some while the brownies bake).
3. Bake at 350 degrees for 40-50 minutes, until brownies are set in the middle. Watch the edges for excess browning if you’re not sure they’re done. (Mine seem to take a full 50 minutes, and are still chewy but not gooey.) Cool and then chill before serving! Store in fridge.

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Tex-Mex Slow Cooker Chicken

  • 2 1/2 pounds boneless, skinless chicken breasts
  • 2 packets taco seasoning mix (or double recipe of my “Homemade Taco Seasoning Mix”)
  • 1 can (15 oz) organic corn, drained
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) pinto beans, rinsed and drained
  • 1 can (15 oz) red beans, rinsed and drained
  • 1 can (10 oz) Ro-tel diced tomatoes and green chilies

Place chicken in bottom of slow cooker.  Sprinkle one packet of seasoning mix onto chicken.  Drain beans and mix with corn. Place over chicken. Pour Ro-tel over beans.  Top with the other packet of seasoning.  Cook on low 6-8 hours.  Stir, shredding chicken as you mix.  Serve on tortillas with salsa, guacamole, sour cream, whatever.

adapted from www.cozi.com

Bev’s Notes:  Add 1 can (15 oz) diced tomatoes if serving over cornbread. Leftovers are dry. We add diced tomatoes and chicken broth to make a soup. Enjoy!

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