Tag Archives: black beans

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Black Bean and Butternut Squash Skillet

So who is still on the bandwagon with New Year’s Resolutions???

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If one of yours was to eat healthy, then this is for you!

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Simple, delicious, and perfect as a side or main dish.

Recipe adapted from Vegetarian Times

Black Bean and Butternut Squash Skillet
 
Prep time
Cook time
Total time
 
Black Bean and Butternut Squash Skillet
Author:
Serves: 4
Ingredients
  • juice of half a lime
  • 3 teaspoons maple syrup
  • 2 tablespoons extra virgin olive oil
  • 1 lb butternut squash, peeled and cubed
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 15 oz can black beans, rinsed and drained
  • 1 tablespoon adobo sauce from a can of chipotles in adobo
  • ½ cup crumbles feta
  • cilantro
Instructions
  1. Heat 1 tablespoon extra virgin olive in a large skillet over medium heat.  Add in squash, season with salt, and cover. Cook for 10 mins.  Uncover, add in onion and increase heat to medium high.  Cook for an additional 5 minutes until the squash is tender and lightly browned.  Drizzle with lime juice and 1 tsp. maple syrup.
  2. In another skillet, heat remaining tablespoon of olive oil over medium heat.  Add in garlic and cook for 30 seconds then add in black beans, adobo sauce, 2 tsp maple syrup, and ¼ cup water.  Bring to a simmer and cook for 5 minutes or until all liquid has evaporated.
  3. Stir together the squash mixture and black bean mixture.  Gently stir in cheese and garnish with cilantro.
  4. Eat!

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Mexican Haystacks {low calorie}

Have you ever had a Mexican haystack?  Layers of chips, covered in beans, rice, meat, cheese, more cheese, sour cream, guacamole, make a few tomatoes thrown in for good measure? They are very yummy, although very high in calories.

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I set out to make some with some great flavors in mind.  I started by peeling, cubing, and roasting a couple of sweet potatoes.

These took the place of my chips.

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Mexican Quinoa Bowls

Wanna know the best way to eat mexican quinoa?

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This way.  No recipe needed. Just mix together some mexican quinoa, black beans (I like the cuban style ones from Trader Joe’s), finely chopped onion and cilantro, and feta cheese. (Then if you are like me, douse the whole thing in Lindy’s hot sauce but it has to be green).

I seriously think I’ve eaten this every day for the past 8 days at least.

To make vegan, just leave out the cheese or use a vegan alternative.