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Posts Tagged ‘black beans’

Oh, you MUST make this dish. I’m serious. Scroll straight down to the recipe, hurry out to the market to gather your ingredients, and put it on your table tonight. You and your family will be so happy that you did. It is so good. So, so good…

Despite the lack of ingredients, this is one of those dinners that clings to your taste buds making them sing and dance, awakening them with it’s full flavors. After every bite, you will continue to be surprised by the citrusy freshness of the kale, the incredible flavor of the beans, the way the feta cheese provides just enough tanginess, and the impeccable crunch of the tostada.

This meal is sort of like a healthy pizza. If you aren’t too familiar with tostadas (David wasn’t), then you should know tostada is a Spanish word meaning “toasted”. In Mexico, tostada refers to an open faced, flat, rigid tortilla spread with cheese, beans, sour cream, chopped lettuce, sliced onion, and salsa. Most of the time, the tortilla is deep fried to attain that toasted crunch, but I baked them in this meal and the result was crunchy perfection.

I’m excited to hear what you think about them, so please share! I know they are being added to our regular rotation, especially since we can’t seem to eat or drink enough kale these days (we are adding it by the handful to our morning smoothies- recipes and pictures I promise to share soon).

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Citrusy Kale and Black Bean Tostada
adapted minimally from Not Without Salt

Tostada
4 flour tortillas
2 teaspoons olive oil

Brush 4 tortillas with olive oil, sprinkle with salt then bake at 400 degrees for 5 minutes or until completely crisp. Be careful not to burn!

Kale Marinade
¼ cup fresh lime juice
2 tablespoons olive oil
1 jalapeno, seeded and finely chopped
¼ teaspoon salt
½ teaspoon ground cumin
4 cups kale, thick ribs removed and roughly chopped

Mix ingredients in a large bowl, toss to coat. Let sit for 30 minutes.

Black Beans
2 teaspoons olive oil
2 garlic cloves
1 shallot, finely chopped
pinch of salt
1 can black beans, rinsed and drained (I know…I didn’t have any in my freezer and I really wanted to make this dish! The can ones here work just fine, no need for the slow cooked ones unless you already have some made.)

In a small sauce pan saute garlic and shallots in olive oil over medium heat until just fragrant. Add beans and simmer about 5-7 minutes, until soft and warmed through.

Assemble
1 avocado, roughly cut
1/4 cup crumbled feta cheese

Place baked tortilla on a plate, top with warm beans, marinated kale, chunks of avocado and crumbled feta cheese.

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Nothing new with tonight’s meal of black beans. In fact, I’ve blogged about this exact dish of black bean soft tacos, before. But, it’s so good and so popular in our house, I find it worthy of sharing again. Plus, you can make it taste differently, depending on your topping choice.

Tonight, we are doing an early dinner, which has been the norm in our house for this month. David is working night float and if we can squeeze in a 5 o’clock dinner before he leaves for work, we do. We so value eating together that this sacrifice of scrambling to eat early seems worth it to us. So, for the sake of time, we kept our toppings minimal tonight and just added chopped tomatoes, fresh salsa, farm fresh cheddar, and a squeeze of lime to our black beans and flour+corn tortillas (a mixed tortilla that I found at Trader Joes).

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This dinner used the last of my freezer stock of black beans…guess what that means?!…time for making more! I think I will make the next batch without garlic or onions, just plain and simple slow cooked black beans, so that I can make black bean brownies again! If I do, I promise to tell 😉

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We had friends over for a fun Mexican supper of avocado, mango, and lime guacamole, delicious Emerald Valley salsa (one of my new local obsessions), spicy black bean enchiladas, a yummy baked zucchini, onion, and tomato dish shared by our friend, citrus margaritas, and an ice cream and sorbet dessert with honey, pistachios, dark chocolate chips, and butter cookies.

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Besides the dessert, I think Jack and Johanna’s favorite part of the meal was helping themselves to the chips and guacamole appetizer. Look how into it they are!

A note about the spicy black bean enchiladas, if you decide to make them (and I think you should, which is why I’m sharing the recipe and my notes!). They are probably perfectly yummy made as described by Andie, but I made a few tweaks. Of course, I used slow cooked black beans instead of canned and, then, skipped the sautéing of garlic and onion steps since I added those ingredients to the slow cooker. Also, I used a Walla Walla white onion instead of red, a can of regular diced tomatoes instead of fire roasted, and omitted the sugar and cilantro.

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Having a good time using the lawn mower to push each other.

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It was a fun evening and think we may have perfected this margarita recipe, making it our go-to. I’m already craving another round! Cheers and happy weekend!

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Perfectly Citrus Margaritas
Combine 1 1/2 cups of white tequila, 1 1/2 cups pulpy orange juice, the juice from 8 limes and 6 lemons, 3 tablespoons of sugar, and 1 1/2 Blue Moon beers. Stir to combine. Add slices of lime to the glasses or pitcher for garnish. Pour over lots of ice and serve with a slice of red pepper, just because it’s festive and pretty.

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