Mashed blackbeans

Ingredients:

Dry black beans-1 cup
Salt-to taste
Taco seasoning-to taste
Garlic cloves-3
Oil-2 tbsp
Lemon-to taste
Cilantro-for garnish

Method:

1. Soak blackbeans overnight.
2. Pressure cook in instantpot with 6 cups of water and cook for 1 hr under high pressure setting.
3. Blend black beans with the remaining ingredients except for cilantro to creamy consistency. I used vitamix for this part and blended till smooth.
4. Serve with cilantro and additional lime and chips.

Tofu black bean tacos

Ingredients:

Extra firm Tofu-12 oz
Black bean-1/2 cup dry
Left over rice-1.5 cup
Spring onions-1 bunch (6 stalks)
Jalapeno-1
Tomato-1 small
Garlic-3 cloves
Oil-2 tbsp
Cumin powder-1.5 tsp
Corriander powder-1.5 tsp
Salt-to taste
Red chilly powder-1/2 tsp
Paprika-1/2 tsp
Oregano-1 tsp
Lemon-1
Soft tacos-10
Shredded mozzarella cheese-1 tbsp per taco.

Method:

1. Soak black beans overnight. Pressure cook with enough water and pinch of salt for three whistles.
2. If you don't have left over rice, cook rice and allow it to cool down. The rice shouldn't be mushy.
3. Press tofu between two plates to remove water. Cut into very small pieces.
4. Heat 1 tbsp of oil on a pan and add tofu pieces. Cook on a medium flame till it gets brown. Keep stirring in between. Keep it aside.
5. Cut garlic, jalapeno, tomato and spring onions into small pieces.
6. In a big pan, heat remaining 1 tbsp of oil and add garlic. Cook for 30 sec.
7. Add white part of spring onions, jalapeno and half of green onions and cook for a minute.
8. Add tomato and cook for a minute.
9. Add tofu and mix well. Mash a little if the pieces are too big.
10. Drain water from cooked black beans and add to the above mix.
11. Add salt, chilly powder, cumin powder, corriander powder, oregano and paprika. Mix well.
12. Add rice and mix well.
13. Adjust for seasoning and add lime juice and remaining green onions. Mix well. Turn off the stove.
14. To assemble tacos, heat taco in a pan and add tofu bean mixture and top it off with cheese, sour cream, lettuce and habanero sauce. You can also make crispy tacos and stuff them.

Burrito bowl

Ingredients:

Black beans-1 cup dry
Green Capsicum-1
Onion-1 medium
Oil-1 tbsp
Corn-1/4 cup
Salt-to taste
Pepper-to taste
Rice of your choice

Toppings:

Sour cream
Gaucamole
Salsa
Mexican hot sauce
Cheese
Lettuce
Lemon

Method:

1. Soak black beans overnight. Wash and pressure cook in 3 cups of water for 4-5 whistles.
2. Heat oil in a pan and add thin lengthwise slices onions and capsicum.
3. Cook till soft and crispy.
4. Add frozen or fresh corn and season with salt and pepper.
5. Assemble rice, bean mix and add all of your favorite toppings.
6. Enjoy delicious and healthy burrito bowl.

Black bean-cheese Enchiladas

Ingredients:

Tortilla-6
Black beans dry-1 cup
Green capsicum-1
Onion-1 medium
Corn-1/2 cup
Salsa-1/2 cup
Shredded Mozzarella Cheese-1.5 cup
Tomato sauce-1/2 cup
Garlic-3 cloves
Green chillies-5
Salt-to taste
Pepper-to taste
Cumin powder-1 tbsp
Lemon-1
Cilantro-1/4 cup
Oil-1 tbsp
Water-1/3 cup

 

Method:

1. Soak black beans overnight. Pressure cook for 3-4 whistles next day.
2. Turn the oven on and set it to 375F.
3. Heat 1 tbsp oil in a pan. Add finely chopped onions and capsicum and cook till soft. Add corn, boiled beans and cook till water evaporates and the mixture is dry. Add salt and pepper to taste. Keep the mixture aside.
4.  To make sauce, blend salsa, tomato sauce, garlic, green chillies, lemon juice, cilantro, cumin powder and water together until smooth.
5. Spread 1/3rd of the sauce in a rectangular baking pan.
6. Spread cheese and bean-veggie mix on a tortilla. Wrap it as shown in my 'Quinoa wrap' post and place wrapped tortillas on the top of the sauce.
7. Spread the remainder of sauce and cheese on tortillas.
8. Bake for 20-30 min till the sauce becomes bubbly.
9. Serve these delicious Enchiladas with Avocado and Sour cream!!

Mexican Quinoa salad

Ingredients:

Quinoa-1 cup dry
Black beans-1/2 cup dry
Red pepper-1
Green onions-2 stalks
Mushroom-1/2 cup
Corn-1/4 cup
Salt-to taste
Pepper-to taste

Toppings:

Sour cream
Salsa
Siracha
Guacamole
Lettuce

Method:

 

1. Soak black beans over night. Next day, pressure cook until soft.
2. Wash Quinoa thoroughly. Add 3 cups of water, pinch of salt to quinoa and let it cook with a lid covered for 10 min or till it gets soft and fluffy.
3. Add 1 tsp of oil to a pan and saute green onions for 30 sec. Add mushrooms and red cook till soft but crispy. Don't cook the veggies covered so as to retain the crispiness.
3. Now add cooked beans, cooked quinoa, salt and pepper to taste. Cook for couple of minutes and turn off the stove.
4. Serve with sour cream, lettuce, salsa, guacamole and siracha!! You can skip all the toppings and still the salad will taste delicious. You can also make a wrap out of it. Enjoy the healthy and delicious salad.

Veg Quesadilla

Ingredients:

Servings: 4

Black Beans (dry)-1 cup
Green pepper-1/2 large
Red pepper-1/2 large
Onion-1 medium
Salt and Pepper-To taste
Oil-2 tsp
Cheese-1 cup
Tortillas-4

Method:

1. Soak black beans overnight. Pressure cook for 4 whistles until the beans are soft and can be mashed easily.
2. Slice onions and peppers into very small pieces and keep them aside.
3. Add oil into a pan and saute onions for a minute. Add peppers and cook until soft. Sprinkle salt and pepper to taste.
4. Now heat a flat pan and cook tortilla on one side. Flip the tortilla and switch off the stove.
5. Spread 1/8th cup of cheese evenly on one half of the tortilla.
6. Spread onion/pepper mixture evenly on the top of the cheese.
7. Spread another 1/8th cup of cheese on the top of onion and pepper mixture.
8. Now flip over the other half of tortilla over the cheese.
9. Turn the flame back on and cook both halves until brown and crispy.
10. Cut into three triangle pieces and then serve yummy Quesadilla with salsa, sour cream and gaucamole!!