Vegetarian recipes with black beans - Cookie and Kate

Veggie Black Bean Enchiladas

Kathryne Taylor — Fri, 15 Mar 2024 17:00:26 +0000

These vegetarian enchiladas are a hearty and satisfying dinner. Make them on a weeknight and you’ll enjoy leftovers for lunch the next day. Or make it on the weekend and invite friends over to make a party out of it! You could make a double batch and freeze the extras—you’ll find freezing instructions below.

You’ll love the fresh filling in these enchiladas, made of sautéed bell pepper, broccoli, onion, spinach, black beans and warming spices. These enchiladas are nicely cheesy, but not overwhelmingly cheesy like many restaurants make them.

This enchilada recipe has become quite popular since I published it nearly eight years ago. I used my spinach artichoke enchiladas as a blueprint and covered them with my go-to homemade enchilada sauce, of course. They’re just fantastic and I hope you’ll give them a try, if you haven’t already.

If you’ve never made enchiladas before, you can do it! You’ll find a detailed recipe, step-by-step photos, and an instructional video below.

How to Make Vegetable Enchiladas

This recipe isn’t the quickest dinner option (enchiladas never are), but it is totally worth the effort. Here’s a basic rundown with some notes and variations.

You’ll start by making my red enchilada sauce, a simple, pantry-friendly recipe using dried spices and vegetable broth. It has an amazing depth of flavor! If you want to change it up, you could use my green enchilada sauce instead, which is made from salsa verde (jarred is fine).

Then, you’ll sauté red onion, bell pepper, broccoli and spinach. Broccoli is an uncommon ingredient in enchiladas, but I love it here. If you’re hesitant and want a more neutral flavor, substitute cauliflower instead. Cumin and a small amount of cinnamon (yes, cinnamon!) ramp up the flavor.

Once the vegetables are done cooking, we’ll transfer them to a bowl and add drained black beans, plus a small amount of cheese and a splash of enchilada sauce for flavoring. Then we’ll assemble the enchiladas, drizzle the remaining sauce, sprinkle with cheese, and bake until golden. If you want extra cheesy enchiladas, you could double the cheese (use a full 8 ounces).

This recipe calls for flour tortillas. I like to use whole wheat for some extra flavor and fiber. Corn tortillas are more traditional, but my mom always used flour tortillas in her enchiladas when we were growing up, so I used flour. If you’d like to use corn tortillas, you certainly can. You’ll need more than 8 of them, likely 12. Gently warm them in the microwave or one at a time on the stovetop before using (otherwise, they might break when rolling).

Watch How to Make Vegetarian Enchiladas

How to Freeze These Enchiladas

You can make these enchiladas as directed and freeze them instead of baking them. I also tried baking and then freezing them, but it was more work with no payoff. To help minimize freezer burn, refrigerate the dish until fully chilled (about four hours), then cover tightly and freeze fully.

Use a freezer-safe dish, like this Pyrex dish. I’ve successfully used Pyrex baking dishes straight from the freezer to the oven. Beware there’s always a slight risk that the dish could break.

Once frozen, they will keep for up to six months in the freezer. Frozen foods technically never go bad when the freezing environment is perfectly consistent, though they generally taste better when consumed sooner.

To bake the frozen enchiladas, first ensure that the exterior of the baking dish is dry by wiping it with a towel—this helps avoid shocking the glass. Bake as directed in the recipe below, then cover the dish snugly with parchment paper or aluminum foil and bake until it is fully cooked through and bubbling, probably about 45 minutes total or longer (covering the dish prevents it from becoming too browned). Enjoy!

Serving Suggestions

These enchiladas are a well-rounded main dish offering vegetables, greens, whole grains and protein. If you’re hosting friends, perhaps start with guacamole or salsa with chips. For cocktails, try fresh-squeezed margaritas or ranch waters.

Here are some side dishes that would be lovely with these enchiladas:

Esquites (Mexican Street Corn Salad)
Fresh Herbed Avocado Salad
Mexican Green Salad with Jalapeño-Cilantro Dressing (or a simplified version of it)
Simple Healthy Slaw

More Veggie-Packed Main Dishes

Craving more hearty vegetarian meals with Mexican flavors? Here are a few of my favorites:

Black Bean Sweet Potato Enchiladas
Epic Vegetarian Tacos
Fajita Veggie & Halloumi Bowls
Roasted Veggie Enchilada Casserole
Vegetarian Stuffed Peppers
Sweet Potato, Poblano, and Black Bean Enchiladas in my cookbook, Love Real Food

Please let me know how these veggie enchiladas turn out for you in the comments! I’m always so eager to hear from you.

Veggie Black Bean Enchiladas

Author: Cookie and Kate
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hour
Yield: 4 servings
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 651 reviews

Amazing vegetarian enchiladas stuffed with black beans, broccoli, bell pepper and spinach, topped with homemade red sauce. My favorite enchilada recipe! Recipe yields 8 enchiladas, enough for about 4 servings.

Ingredients

2 cups homemade enchilada sauce
2 tablespoons olive oil
1 cup chopped red onion (about 1 small red onion)
1 red bell pepper, chopped
1 bunch of broccoli or 1 small head of cauliflower (about 1 pound), florets removed and sliced into small, bite-sized pieces
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
5 to 6 ounces baby spinach (about 5 cups, packed)
1 can (15 ounces) black beans, drained and rinsed, or 1 ½ cups cooked black beans
1 cup shredded Monterey Jack cheese, divided
½ teaspoon fine salt, to taste
Freshly ground black pepper, to taste
8 whole wheat tortillas (about 8 inches in diameter)
Handful of chopped cilantro, for garnishing

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Instructions

Preheat oven to 400 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third. Lightly grease a 9 by 13-inch pan with olive oil or cooking spray.
In a large skillet over medium heat, warm the olive oil until simmering. Add the onions and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 to 7 minutes. Add the broccoli and bell pepper, stir, and reduce heat to medium-low. Cover the skillet and cook, stirring occasionally, for about 8 to 9 minutes, or until the broccoli is brighter green and just starting to turn golden on the edges.
Add the cumin and cinnamon to the skillet and cook until fragrant, about 30 seconds. Add the spinach, a few handfuls at a time, stirring until it has reduced in size. Repeat with the remaining spinach and cook until all of the spinach has wilted.
Transfer the contents of the pan to a medium mixing bowl. Add the drained beans, ¼ cup cheese and a drizzle of enchilada sauce (about 2 tablespoons). Season with ½ teaspoon salt and some freshly ground black pepper, to taste.
Assemble the enchiladas: Pour ¼ cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated. To assemble your first enchilada, spread ½ cup filling mixture down the middle of a tortilla, then snugly wrap the left side over and then the right, to make a wrap. Place it seam-side down against the edge of your pan. Repeat with remaining tortillas and filling.
Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the tips of the enchiladas bare. Sprinkle the remaining shredded cheese evenly over the enchiladas.
Bake, uncovered, on the middle rack for 20 minutes. If the cheese on top isn’t golden enough for your liking, carefully transfer the enchiladas to the upper rack of the oven and bake for an additional 3 to 6 minutes, until sufficiently golden and bubbly.
Remove from oven and let the enchiladas rest for 10 minutes (they’re super hot!). Before serving, sprinkle chopped cilantro down the center of the enchiladas. Serve immediately. Leftovers will keep well for up to 4 days in the refrigerator, covered.

Notes

Recipe adapted from my spinach artichoke enchiladas.
Make it vegan: You could just skip the cheese altogether and still end up with awesome enchiladas. For some extra creaminess, you might top them with sliced avocado or a drizzle of vegan sour cream.
Make it gluten free: Substitute certified gluten-free “flour” tortillas, or use corn tortillas (they’re smaller than my 8″ tortillas, so you might need more than 8 tortillas). If you use corn tortillas, gently warm them together in the microwave or individually on the stove before you try to roll them up, or they might break.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

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Fajita Veggie & Halloumi Bowls

Kathryne Taylor — Tue, 27 Feb 2024 22:32:03 +0000

These hearty bowls feature roasted fajita veggies and halloumi cheese over beans and cilantro-lime rice. This recipe makes an amazing vegetarian dinner! I’m so excited to share this recipe with you and hope the photos speak for themselves. This vibrant meal is almost too delicious for words to capture.

The bowls are a very abstract take on Mexican fajitas, which typically feature strips of bell pepper and onion cooked with steak, served with tortillas and toppings on the side. These roasted fajita veggies offer similar flavor and texture.

Halloumi cheese hails from Cyprus, an island country in the Mediterranean—far, far away from Mexico! I love halloumi because it offers a salty, creamy, chewy and almost meat-like texture once roasted. I’ve used it in place of bacon to make vegetarian BLTs. Conveniently, the veggies and cheese roast in the oven simultaneously on separate pans.

While you can absolutely serve these components with tortillas, I felt that the flavors shined more over black beans and cilantro-lime rice. The recipe for that component comes from my cookbook, Love Real Food. Try the Grilled Veggie Skewers with Avocado Chimichurri Sauce on page 160 once it’s grilling weather outside!

How to Make Fajita Veggie and Halloumi Bowls

This recipe requires several components, all simple to make. It’s an orchestrated dinner with time in between to work on the next component, and it’s 100 percent worth the effort. You’ll find the full recipe below, but here’s how it comes together.

Preheat the oven and bring a large pot of water to boil over high heat for the rice.
Slice the peppers and onion into strips, keeping the chunks of onion intact as best you can. Drizzle them with with olive oil and sprinkle with spices, then bake them on the middle rack for 15 minutes.
Once the pot of water is boiling, pour in the rice. Let it boil for 30 minutes. Then, drain the rice and return it to the pot, covered, to steam while we prepare the rest. (This method yields perfectly cooked brown rice, every time).
Meanwhile, on another baking sheet, drizzle the halloumi with olive oil and sprinkle it with optional chipotle powder (for smoky flavor and some heat).
Once the timer goes off for the peppers, remove them from the oven, stir and redistribute. When you do that, place the pan of halloumi on the top rack.
After 10 minutes, stir and flip the cheese, moving any browning pieces more toward the middle for even cooking. Continue baking the cheese and peppers until they’re golden on the edges, about 5 more minutes.
While the peppers are hot out of the oven, drizzle lime juice on top. To finish the rice, fluff it with a fork, then stir in chopped cilantro, lime juice, and salt. Gently stir in the black beans.
Assemble the bowls and enjoy.

Watch How to Make These Veggie Bowls

Serving Suggestions

This recipe is a well-balanced meal on its own. Depending on your preferred composition, you might end up with some extra beans and rice leftover like I did. The leftovers are great with crispy fried eggs, hot sauce and avocado.

For an appetizer, try tortilla chips with this Creamy Avocado Dip or my quick red salsa (or this chipotle salsa variation for smoky flavor).

For cocktails, you can’t go wrong with my favorite margaritas. Or if you love mezcal, try the Fresh Mezcalitas. For bubbly refreshment, make Ranch Waters or Classic Mojitos.

If you’d like to serve this dish with a green salad, try my Mexican Green Salad with Jalapeño-Cilantro Dressing, or make a simplified version of it.

More Recipes to Enjoy

If you love this recipe, I highly recommend these Mexican-inspired meals as well:

Please let me know how your bowls turn out in the comments! I love hearing from you.

Fajita Veggie and Halloumi Bowls

Author: Cookie and Kate
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 bowls
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 25 reviews

These hearty bowls feature roasted fajita veggies and halloumi cheese over beans and rice. This recipe is an amazing vegetarian dinner! Recipe yields 4 hearty bowls or 6 medium bowls.

Ingredients

Bell peppers and onion

3 bell peppers (red, orange or yellow)
1 medium red onion
2 tablespoons olive oil
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon garlic powder
¼ teaspoon fine salt
10 twists of freshly ground black pepper
2 tablespoons lime juice

Halloumi

½ pound or more* halloumi cheese
½ tablespoon olive oil
¼ teaspoon chipotle powder or smoked paprika (optional, for heat)

Rice, beans, and toppings

1 cup long-grain brown rice or brown basmati rice, rinsed well
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
½ teaspoon fine salt
1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
Topping suggestions: Fresh cilantro, sliced avocado or dollops of guacamole, halved cherry tomatoes, sour cream

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Instructions

Preheat the oven to 425 degrees Fahrenheit. Line two large, rimmed baking sheets with parchment paper. Bring a large pot of water to boil over high heat for the rice.
Slice the peppers and onion into ½-inch wide long strips, keeping the chunks of onion intact as best you can.
Place the peppers and onion on one prepared baking sheet. Drizzle them with the olive oil, chili powder, cumin, garlic powder, salt and pepper (save the lime juice for later). Toss until all of the ingredients are lightly coated, then arrange them in an even layer across the pan. Rearrange any single onion pieces from the outer edges to the interior of the pan, as they tend to burn otherwise. Bake the peppers and onions on the middle rack for 15 minutes.
Once the pot of water is boiling, pour in the rice. Give the mixture a brief stir and let it boil for 30 minutes, reducing the heat if necessary to prevent overflow. Drain the rice, return it to the pot, cover, and let it rest for 10 minutes off the heat.
Meanwhile, lightly pat the halloumi dry. Slice the halloumi lengthwise into pieces ¼ to ½ inch thick, then cut or tear the slabs into small, bite-sized pieces about 1-inch long. On the remaining baking sheet, drizzle the halloumi with ½ tablespoon olive oil and sprinkle all over with the optional chipotle powder. Toss until lightly coated, and arrange them in an even layer.
Once the timer goes off for the peppers, remove them from the oven, stir and redistribute. Again move any single onion pieces to the middle, then return the baking sheet to the oven. When you do that, place the pan of halloumi on the top rack.
After 10 minutes, stir and flip the cheese, moving any browning pieces more toward the middle. Return it to the oven for up to 5 more minutes, keeping a close eye on it as the cheese tends to brown quickly toward the end. Continue baking the pepper mixture until the peppers and onions are tender and deeply caramelized. They are typically done around the time that the halloumi is finished.
While the peppers are hot out of the oven, drizzle the lime juice on top and stir to combine. Season to taste with additional salt and pepper.
To finish the rice, fluff it with a fork, then stir in the cilantro, lime juice, and salt. Add the black beans and gently stir to combine. Cover until you’re ready to serve.
To assemble, divide the rice between four bowls, followed by the pepper mixture and cheese. Finish with any desired toppings, and enjoy warm. Leftovers keep well in the refrigerator, covered, for up to 4 days.

Notes

*Halloumi quantity: The halloumi I buy is typically sold in sealed packages that are roughly ½ pound in weight. If possible, find one that’s on the upper end closer to 0.6 pounds (10-ish ounces) so you have plenty of cheese.

Make it dairy free/vegan: You could omit the halloumi and double the beans for more protein. Or, while it’s definitely not the same thing, you would likely enjoy my baked tofu in place of the halloumi. Add chipotle powder or smoked paprika (see recipe for quantities) for some spice. For a different dairy-free option, replace the cheese with crispy fried eggs.

Nutrition

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Southwestern Kale Power Salad

Kathryne Taylor — Fri, 12 Jan 2024 21:00:53 +0000

This hearty salad features a few of my all-time favorite ingredients. Here we have massaged kale, quinoa, spiced sweet potatoes, and black beans served with a dollop of creamy avocado sauce. I added crumbled feta and toasted pepitas for good measure.

I’d cook with only these ingredients if it weren’t for diversity’s sake. This texture-rich vegetarian salad packs great for lunch. If you like to meal prep for the week, this is an excellent candidate. Given the number of components, this is not the quickest recipe around, but it’s absolutely work the effort.

This recipe has been a reader favorite since it was originally published in 2015 (really, nine years ago?). I developed it during a month-long stay in Austin, Texas with my friend Ali. You could probably say that the Southwestern vibes influenced the recipe.

Today, this salad is getting fresh photos and some slight revisions. Enjoy!

How to Make This Power Salad

You’ll find the full recipe below, but here’s a brief rundown with notes and video.

Cook the quinoa. The recipe uses my foolproof method of cooking quinoa, which will differ from the instructions on your bag. You can make the quinoa a day in advance, if you’d like.
Cook the sweet potatoes in a skillet. I love roasted sweet potatoes, but these sweet potatoes are cut quite small, so the skillet method is ideal. We’ll add a little bit of water, cover and let them steam until tender, then uncover and cook them until they’re caramelized on the edges.
Massage and dress the kale. Massaging the kale (literally just scrunching it in your hands until it’s darker and softer) removes all the poky edges and improves the flavor. Then we’ll whisk together a simple olive oil and lime dressing, and toss to coat.
Make the avocado sauce. Combine the ingredients in a food processor and blend. Add more lime juice, if you’d like. The sauce should be nicely tart, but not overwhelmingly so.
Toast the pepitas in a skillet. Freshly-toasted pepitas taste amazing and are totally worth the extra few minutes. Keep an eye on the skillet, as it’s easy to turn on the heat and forget until they’re too toasty.
Assemble! Divide the components between bowls as shown, and enjoy.

Watch How to Make Southwestern Kale Power Salad

More Sweet Potato and Kale Recipes

Please let me know how this recipe turns out in the comments! I love hearing from you.

Southwestern Kale Power Salad with Sweet Potato, Quinoa & Avocado Sauce

Author: Cookie and Kate
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 minutes
Yield: 4 large salads
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 144 reviews

Healthy kale and quinoa power salad with spicy sweet potato, black beans and creamy avocado sauce. If your lime are particularly big, scale back. This gluten-free, vegetarian (easily vegan) salad packs well for lunch, too! Recipe yields 4 generous salads or 6 medium.

Ingredients

Quinoa and kale

1 cup quinoa
1 bunch kale, ribs removed and chopped into very small, bite-sized pieces
2 tablespoons olive oil
1 medium lime, juiced
½ teaspoon fine salt

Sweet potatoes

2 medium sweet potatoes (about 1 ½ pounds), sliced into small, ¼-inch cubes
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon smoked paprika
½ teaspoon fine salt

Avocado sauce

2 ripe avocados, sliced into long strips
¼ cup lime juice (about 2 limes)
1 medium jalapeño, deseeded, membranes removed and roughly chopped
1 handful cilantro leaves
½ teaspoon ground coriander, optional
¼ teaspoon fine salt, to taste

Everything else

1 can (14 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
⅓ cup crumbled feta
¼ cup pepitas (green pumpkin seeds)

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Instructions

To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 2 cups water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.
To cook the sweet potatoes: In a large skillet, warm the olive oil over medium heat. Add the chopped sweet potatoes and toss to coat, then add the cumin, smoked paprika and salt. Stir to combine. Once the pan is sizzling, add a scant ¼ cup water, then cover the pan and reduce heat to low to avoid burning the contents. Cook, stirring occasionally, until the sweet potato is easily pierced through with a fork, about 7 to 10 minutes.
Uncover the pan, raise the heat back to medium and cook until the excess moisture has evaporated and the sweet potatoes are caramelizing on the edges, about 3 to 7 minutes (add another little splash of olive oil if the potatoes start sticking to the pan). Set aside to cool.
To prepare the kale: Transfer the kale to a large mixing bowl. Sprinkle the chopped kale with salt and use your hands to “massage” it, which improves the flavor. Just grab handfuls of kale in your hands and scrunch it up in your palms. Repeat until the kale is darker green in color and more fragrant. Whisk together 2 tablespoons olive oil, the juice of 1 lime and ½ teaspoon salt. Drizzle over the kale and toss to coat.
To make the avocado sauce: Combine the ingredients as listed in a food processor or blender. Blend well, add more lime juice if desired, and season with salt, to taste.
To toast the pepitas: In a small skillet over medium-low heat, toast the pepitas, stirring frequently, until they are turning lightly golden on the edges and starting to make little popping noises, about 3 to 5 minutes.
Once the quinoa has cooled down a bit, pour it into the bowl of kale and toss to combine. Divide the kale and quinoa mixture into four large salad bowls. Top with sweet potatoes, black beans, a big dollop of avocado sauce, and a sprinkle of feta and pepitas.

Notes

Make it dairy free/vegan: Omit the feta.

Storage suggestions: This salad keeps well, covered and refrigerated, for a few days. To keep the avocado sauce fresh, store it separately in a small bowl, with plastic wrap pressed against the top surface to prevent oxidation.

Change it up: Butternut squash or carrots would be good substitutions for the sweet potatoes.

Edits January 11, 2024: Adjusted avocado sauce by omitting 2 tablespoons olive oil (unnecessary), decreasing the salt for the sweet potatoes from 1 ½ teaspoons to ½ teaspoon, and specifying the amounts of lime juice and salt.

Nutrition

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Cowboy Caviar

Kathryne Taylor — Fri, 30 Dec 2022 23:15:50 +0000

Y’all know I’m from Oklahoma, right? I grew up eating cowboy caviar, also called Texas caviar. It’s a classic bean salad recipe popular in the South. You can serve it as a side salad or as salsa. Either way, people go crazy for cowboy caviar at potlucks.

Cowboy caviar is made with black-eyed peas and black beans, chopped tomatoes, corn, bell pepper, onion and cilantro tossed in tangy Italian dressing. I typically think of cowboy caviar as a warm weather salad, but it’s made with ingredients that are readily available year-round.

Cowboy caviar is actually perfect for New Year’s if you’re craving something fresh yet hearty, and trying to hit your black-eyed pea quota!

I have one issue with most cowboy caviar recipes—they’re often swimming in store-bought Italian salad dressing. As such, they can be way too oily and contain some unnecessary preservatives. Instead, I whisked together a simple, homemade Italian dressing from scratch. It’s easy to do and tastes fantastic.

This recipe yields a big bowl of dip, but I don’t think you’ll have any trouble polishing it off. I hope you enjoy this cheekily titled delight!

Cowboy Caviar Ingredients

You’ll find the full recipe below. The Italian dressing is made with pantry ingredients. Here’s what you need to know about the fresh ingredients:

Black-Eyed Peas and Black Beans

Beans form the backbone of this healthy salad. Canned beans are fine to use, or you can cook your own if you’d like. One can is equivalent to one and a half cups cooked beans.

Tip: Drain your beans and corn very well before adding them to the bowl. If they’re watery, they’ll dilute the flavor of the vinaigrette.

Corn

Depending on the season and availability, you might prefer to shuck fresh corn, or use frozen corn (simply soak it in cool water until fully defrosted), or open a can of corn.

Tomatoes

Ripe red tomatoes are ideal. When tomatoes aren’t in season, I reach for Roma tomatoes (three to four of them) or cherry tomatoes (one pint would be perfect for this recipe). You could use canned tomatoes, but it will change the flavor and the vibe a bit. Fresh is best.

Bell Pepper and Jalapeño

Red, orange or yellow bell pepper will do. If you can tolerate a little heat, you’ll love the jalapeños. If you’re nervous about the jalapeño, you can reduce the spiciness by using just one of them, and being sure to remove the seeds and membranes before chopping.

Red Onion and Cilantro

I know these ingredients can be polarizing and I promise there’s not too much of either in them in this recipe. Don’t skip them!

Tip: Take care to chop your ingredients small to keep with the “caviar” textural theme.

Optional Avocado

While untraditional, ripe avocado is a welcome addition to this bean salad. Wait to add avocado just before serving so it doesn’t brown, or serve individual portions with a few strips of avocado on top.

Watch How to Make Cowboy Caviar

How to Serve Texas Caviar

Serve your cowboy caviar as a bean salad or as a dip with sturdy tortilla chips. This recipe happens to be vegan and gluten free, so it will please everyone at a party. It’s also a great healthy snack to keep in the fridge and keeps well for several days.

Cowboy caviar is lovely for lunch with a sandwich or quesadilla, or even for breakfast with scrambled or fried eggs and a warm tortilla.

You can also turn this dip into a green salad by serving it on lettuce. Add a squeeze of lime, some crumbled feta and a sprinkle of crushed corn chips or toasted pepitas (green pumpkin seeds).

More Fresh Bean Salads to Make

Love this cowboy caviar? You’ll also enjoy these vibrant bean salads.

Please let me know how your cowboy caviar turns out in the comments! I love hearing from you.

Healthy Cowboy Caviar

Author: Cookie and Kate
Prep Time: 30 mins
Total Time: 30 minutes
Yield: 8 cups
Diet: Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 72 reviews

This cowboy caviar recipe (also known as Texas caviar) is made from scratch with all-natural ingredients! Serve it as a dip, salsa or salad—it’ll be a hit at your next party. Recipe yields a lot of “caviar,” about 8 cups.

Ingredients

Cowboy caviar

2 cans (14 ounces each) black-eyed peas, rinsed and drained, or 3 cups cooked black-eyed peas
1 can (14 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
1 ½ cups fresh or defrosted frozen corn kernels (about 2 ears of corn), or 1 can (14 ounces) corn, drained
1 ½ cups chopped ripe tomatoes (about ¾ pound)
1 medium red, orange or yellow bell pepper, chopped
¾ cup chopped red onion (about ½ small red onion)
½ cup chopped cilantro, leaves and stems
1 to 2 jalapeños, ribs removed, seeded and finely chopped
1 avocado (optional)

Italian dressing

⅓ cup olive oil
3 tablespoons red wine vinegar or lime juice
2 medium cloves garlic, pressed or minced
1 to 1 ½ teaspoons salt, to taste
1 teaspoon dried oregano
½ teaspoon dried basil
1 teaspoon maple syrup or honey
⅛ teaspoon red pepper flakes
Freshly ground black pepper, to taste

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Instructions

In a large serving bowl, combine the drained black-eyed peas, black beans, corn, chopped tomatoes, bell pepper, onion, cilantro and jalapeño. If you’ll be including avocado, wait to dice it until you’re ready to serve the dip, so it doesn’t turn brown in the meantime.
In a cup, whisk together the dressing ingredients until well blended. Drizzle the dressing over the serving bowl and toss until well mixed. Season to taste with additional salt and pepper. If you’d like the salad to have more of a pickled flavor, add another tablespoon of vinegar, or for more richness, add another tablespoon or two of olive oil.
For best flavor, let the mixture marinate for at least 20 minutes before serving. If you’re adding avocado, mix it in just before serving.

Notes

Serving suggestions: Don’t forget the chips! I also like to turn this dip into a green salad by serving it on lettuce with a squeeze of lime, some crumbled feta and a sprinkle of crushed corn chips or toasted pepitas.
Storage suggestions: This dip keeps well in the refrigerator, covered, for up to 4 days.

Nutrition

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Christmas Enchiladas

Kathryne Taylor — Wed, 22 Dec 2021 22:24:10 +0000

These red and green enchiladas are inspired by my trips to Santa Fe, New Mexico! I love visiting Santa Fe for my fill of saucy burritos, enchiladas and breakfast dishes. Whenever the server asks if I want red sauce, green sauce or both, the answer is always both. They call it Christmas-style or divorciadas (divorced).

Coming to you just in time for Christmas or Christmas Eve dinner, these enchiladas are a festive and delicious main dish. They’re stuffed with vibrant vegetables, spinach, black beans, and enough cheese to qualify as a holiday meal.

I’ve been keeping this recipe on reserve for the holidays, and I just now realized that I poured the enchilada sauce in the wrong fashion. In Santa Fe, they split the sauce down the middle of the enchiladas, so each enchilada features both red and green sauce. Although, my way may be a little easier to distribute (and you can always just eat two enchiladas to get one of each)!

Do as you wish—the ingredients and quantities will remain the same. You’ll find side dish suggestions to round out your meal below. Wishing you a healthy and happy holiday season!

Watch How to Make Christmas Enchiladas

Christmas Enchilada Sauce Notes

For this recipe, you’ll need to make both red sauce and green sauce. Both recipes are quite simple.

You can make double the enchiladas to use up both sauces (perfect if you’re serving a crowd) or simply freeze half of each for a future batch of Christmas enchiladas. Another option? Keep both in the fridge and drizzle them over improvised dishes like quesadillas and eggy breakfasts.

Enchilada Serving Suggestions

Round out your meal with any of the following side dishes:

The Best Guacamole or Fresh Herbed Avocado Salad
Cilantro Lime Brown Rice
Easy Refried Beans
Esquites (Mexican Street Corn Salad): Make this with frozen corn.
Mexican Green Salad with Jalapeño-Cilantro Dressing
Roasted Cauliflower (Four Ways!): Look for the Mexican flavor variation.

More Enchiladas to Try

You’ll love these vegetarian enchilada recipes on Cookie and Kate:

Please let me know how your enchiladas turn out in the comments! I love hearing from you.

Christmas Enchiladas

Author: Cookie and Kate
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Yield: 10 enchiladas
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 38 reviews

This enchilada recipe features both red and green sauce! These vegetarian enchiladas are stuffed with fresh veggies, black beans and cheese. Recipe yields 10 enchiladas.

Ingredients

½ batch (1 cup) red enchilada sauce
½ batch (1 cup) green enchilada sauce
2 tablespoons extra-virgin olive oil
1 large yellow onion, cut into 2” long thin strips
2 medium red bell peppers, cut into 2” long thin strips
¾ teaspoon fine salt, divided
8 ounces Baby Bella mushrooms, cleaned and thinly sliced
5 ounces baby spinach
4 cloves garlic, pressed or minced
1 teaspoon ground cumin
1 can (15 ounces) black beans, drained and rinsed, or 1 ½ cups cooked black beans
Freshly ground black pepper, to taste
4 ounces (1 packed cup) Monterey Jack cheese or pepper jack cheese (for extra kick)
10 corn tortillas
Garnishes: Chopped red onion or radish or green onion, cilantro leaves and crumbled Cotija or feta cheese

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Instructions

Preheat the oven to 400 degrees Fahrenheit. Lightly grease a 9 by 13-inch pan with olive oil or cooking spray.
In a medium Dutch oven, warm the olive oil over medium heat. Add the onion, bell pepper and ½ teaspoon salt. Cook until the onion and pepper are tender, stirring occasionally, about 5 to 6 minutes.
Add the mushrooms and remaining ¼ teaspoon salt. Continue cooking for 6 to 9 minutes, stirring often, until the mushrooms start to caramelize and stick to the base of the pan.
Add the spinach in big handfuls, stirring after each. Cook until the spinach is wilted, about 2 to 4 minutes.
Add the garlic and cumin and cook until fragrant, about 30 seconds to 1 minute. Remove the pot from the heat and stir in the black beans, followed by the cheese. Season to taste with salt and pepper as desired. Set the mixture aside to rest for a few minutes.
Meanwhile, spread the tortillas across a large, rimmed baking sheet and bake just until they are warm and pliable, about two minutes. Stack the tortillas and wrap them in a clean tea towel to keep them warm.
To assemble the enchiladas, pour ⅓ cup of each sauce into the base of the prepared baking dish (half on one side, half on the other). Gently spread each sauce over each half of the baking dish.
Working with one tortilla at a time, spread about ⅓ cup filling down the center of a tortilla. Roll the tortilla around the filling, then place them snugly side-by-side in the baking dish with the seams down. Spread the remaining ⅔ cup red sauce over one-half of the tortillas (to match the red sauce in the base of the dish), and the remaining green sauce over the other half.
Bake, uncovered, on the middle rack for 20 to 22 minutes, until the sauce is bubbling around the edges and the top of the enchiladas are turning a bit more matte than glossy. Garnish as desired, and serve.

Notes

Make it gluten free: Use certified gluten-free ingredients and follow the gluten-free variation for the red enchilada sauce.

Sauce quantity: You will use just ½ batch of each sauce. You could make double the enchiladas to use up all the sauce, or freeze the leftover sauces separately for a future batch of Christmas enchiladas.

Nutrition

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Tortilla Soup

Kathryne Taylor — Wed, 03 Mar 2021 20:00:10 +0000

Do you enjoy tortilla soup? It’s one of my all-time favorites! Tortilla soup is fresh and flavorful, earthy and a little spicy. Topped with a big handful of crispy tortilla strips, it’s a light but satisfying meal for lunch or dinner. As a bonus, it tastes even better the next day.

Tex-Mex tortilla soups most often include shredded chicken, but it’s not unusual to find vegetarian tortilla soups in Mexico. I can’t call this recipe fully authentic, though. It’s a delicious variation on classic tortilla soup (Sopa Azteca) that you can make at home any time you get the craving.

In Mexico, you’ll find tons of regional variations and personal preferences for tortilla soup. For this recipe, I added black beans for some heft, as well as a red bell pepper because I love the flavor and texture it provides. I tried to keep the remaining ingredients in line with what you might find in Mexico, but to be honest, I have more personal experience with the Tex-Mex variations I’ve sampled over the years.

This recipe is a fully reworked version of an old tortilla soup recipe on the blog. Perhaps you’ve made that one and enjoyed it, but I tried it again recently and just knew I could build in more flavor along the way. If you want a copy of the original, I’ve saved a PDF of the recipe right here.

This soup is closer to the spin on tortilla soup in my cookbook, Love Real Food, which features an irresistible sweet-and-spicy interplay between sweet potatoes and jalapeño. Give that one a try, too!

Watch How to Make Tortilla Soup

Chili Pepper Options

You have several options when making this soup, which vary a bit in terms of authenticity, ease and ingredient availability. I’ve written options one and three into the recipe below, so you’ll be able to follow the recipe either way. Here they are:

Option 1) Chili peppers + blender (most authentic)

First, we’ll toast the peppers in a dry skillet to bring out their flavor, then we’ll roughly chop them and remove the stem and seeds. Then, we’ll blend the toasted peppers into the canned tomatoes and proceed. This option is great because it’s the most authentic and lends a gorgeous, fiery red color and extra body to the soup.

Option 2) Chili peppers + no blender (my least favorite)

Another option is to toast the peppers, then throw them into the pot with the liquid ingredients to simmer. This is method used for my old recipe, but I don’t like it as much as the other options. The chili pepper imparts some flavor to the soup, but not as much flavor as either of the other options. If you choose this route, simply discard the chili peppers before serving.

Option 3) Chili powder + no blender (easiest option)

This is the simplest option and honestly, it yields delicious flavor. You’ll just need to use fresh chili powder with good flavor. I’ve successfully used Frontier Co-op’s chili powder. This would also be a great time to use a fun specialty chili powder, like chipotle or ancho chili powder. If desired, you can moderate the spice level by using less chili powder in the beginning and adding more, to taste.

More Mexican Recipes to Try

These fresh recipes feature Mexican and Tex-Mex influences. View all Mexican recipes here.

Vegetarian Tortilla Soup

Author: Cookie and Kate
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 4 servings
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 143 reviews

Warm up with a bowl of vegetarian tortilla soup, made with black beans instead of chicken. This soup recipe is so fresh and satisfying! Recipe yields 4 servings.

Ingredients

2 mild dried chili peppers* or 1 to 1 ½ teaspoons chili powder, to taste
1 can (15 ounces) diced or crushed tomatoes, fire-roasted if possible
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 large yellow or red onion, chopped
1 medium red bell pepper, chopped
¼ teaspoon fine salt, more to taste
4 cloves garlic, pressed or minced
2 teaspoons ground cumin
2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans
4 cups (32 ounces) vegetable broth
4 corn tortillas, cut into 2-inch long, ¼-inch-wide strips
¼ cup chopped fresh cilantro, divided
1 to 2 tablespoons lime juice, to taste
Freshly ground black pepper, to taste
Garnish options: Thinly sliced and roughly chopped radish, diced ripe avocado, crumbled feta cheese or drizzle of sour cream

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Instructions

If using dried chili peppers, toast them in a dry skillet over medium heat or directly over a gas flame with tongs, turning as needed. Toast until fragrant and turning darker all over—this can happen quickly, in just a minute or two. Set aside until the peppers are cool enough to handle, then roughly chop them, discarding the seeds and stem. Combine the canned tomatoes (along with their juices) and chopped peppers in the blender, and blend until smooth. Set aside.
In a medium Dutch oven or soup pot, warm 2 tablespoons olive oil over medium heat. Add the onion, bell pepper, and salt. Cook, stirring occasionally, until the onion is tender and turning translucent, about 5 to 7 minutes.
Add the garlic and cumin (and chili powder, if using) and cook until fragrant, about 30 seconds to 1 minute. Add the tomato-chili pepper blend (or just plain tomatoes, if going the chili powder route) and cook for a minute, while stirring, to bring out its best flavor.
Add the beans and broth, and stir to combine. Raise the mixture to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 30 minutes.
In the meantime, preheat the oven to 400 degrees Fahrenheit to make the crispy tortilla strips. Line a large, rimmed baking sheet with parchment paper for easy cleanup. On the baking sheet, toss the tortilla strips with the remaining 2 teaspoons olive oil and a sprinkle of salt until lightly and evenly coated. Bake until the strips are crisp and starting to turn golden, about 8 to 12 minutes, tossing halfway. Set aside.
Stir most of the cilantro into the soup, reserving a bit for garnish. Stir in 1 tablespoon lime juice. Carefully taste the soup, and add more salt if the flavors don’t quite sing (I often add up to ¼ teaspoon salt). Add more lime juice if you’d like a little more zing.
Divide the soup into bowls. Top with crispy tortilla strips, the reserved cilantro and any additional garnishes of your choice. Leftovers will keep well for up to 5 days; rewarm individual servings and top with garnishes when serving. Or freeze individual portions for several months and add toppings after reheating.

Notes

Recipe adapted from the Black Bean Tortilla Soup with Sweet Potatoes from my cookbook, Love Real Food.

Make it gluten free: Use certified gluten-free corn tortillas or tortilla chips.

Make it dairy free/vegan: Don’t top with cheese or sour cream.

Dried chili pepper options: Any mild chili pepper will do. Choose from pasilla peppers, ancho peppers, Anaheim (California) peppers, or New Mexico peppers (Chiles del Norte). I have tried this soup with Anaheim and New Mexican chilis and both were quite mild.

Nutrition

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Favorite Veggie Burgers

Kathryne Taylor — Wed, 19 Aug 2020 15:59:55 +0000

Have you met my favorite veggie burgers? If not, it’s about time! I have high standards for veggie burgers, and these put all the rest to shame. I have a feeling they’ll become your favorite veggie burgers, too.

These veggie burgers are hearty and satisfying, and feature an irresistible combination of flavors. They start with a base of quinoa, black beans and oats. Then we amp up the volume with sweet potatoes, fresh herbs, and some carefully chosen seasonings. They’re a little sweet and a little spicy, in the best of ways.

You may recognize this recipe as the “Sweet Potato and Black Bean Veggie Burgers” that have been hidden in the archives for quite some time. There’s a chance you’ve enjoyed these burgers in my cookbook, Love Real Food, sandwiched between buns with a crisp lime-cilantro cabbage slaw and guacamole (page 177).

Or maybe you’re seeing these burgers for the first time right now! If so, I’ll share why this veggie burger recipe is my favorite:

These burgers are absolutely delicious. In fact, these are the best veggie burgers I’ve ever had. They’re better than any restaurant’s, and far better than store-bought frozen veggie burgers.
These burgers retain their shape before, during and after cooking. Many veggie burgers are a chore to make or to eat, but these are totally fuss-free.
You can cook these burgers in the oven, on the stove, or yes, even on the grill. They also freeze well, so you can make a full batch and enjoy them over time.
These veggie burgers are perfect for serving to friends who follow special diets. These burgers are vegetarian, of course. They’re also conveniently vegan, gluten free, nut free, egg free and soy free.

Watch How to Make Veggie Burgers

Veggie Burger Cooking Options

You have three cooking options for these veggie burgers, and we’ll start with my favorite one.

1) Oven-Baked

I love baking these veggie burgers in the oven. It’s the easiest way to cook a bunch at once, and they turn out beautifully cooked through and golden on each side.

2) Grilled

These burgers grill well, too! I’ve successfully grilled them on the grates without the burgers falling apart. (If you do run into any trouble, just chill the burgers for a bit before trying again.)

3) Stovetop

Lastly, you can cook these veggie burgers in a skillet on the stovetop. The stovetop isn’t my favorite method because it requires more babysitting than the oven, but it’s totally doable. These burgers are extra moist inside. Check the recipe notes for details.

Veggie Burger Ingredients

These veggie burgers are made with easy-to-find, healthy ingredients. Here’s what you’ll need:

Sweet potatoes: For the best results, weigh your sweet potatoes at the store to ensure you’re starting with the right amount. Ideally, choose smaller sweet potatoes because they’ll cook a little quicker. We’re going to slice them down the middle and roast them until tender.
Quinoa: We’ll start with raw (uncooked) quinoa, and you’ll find instructions on how to cook it within the recipe. Or, if you happen to have 1 1/2 cups leftover cooked quinoa, you can use that instead. Millet will work in place of quinoa, too (check the recipe notes for details).
Black beans: Canned or home-cooked will work, as long as they are rinsed and well-drained. Though I have’t tried, I bet you could substitute an equal amount of pinto beans, chickpeas or white beans in a pinch.
Red onion, cilantro, and garlic: If you’re sensitive to any of these flavors, don’t worry, they mellow during cooking and produce a delicious end result.
Spices: Adobo sauce (from a can of chipotle peppers in adobo) or smoked paprika lend some smoky grilled flavor. We’ll also add cumin, chili powder, and salt.
Quick-cooking oats: Oats absorb excess moisture and offer a dose of whole grains. You can also use old-fashioned oats, pulsed briefly in a food processor or blender to break them up.

Veggie Burger Serving Suggestions

Burger Accompaniments

Serve these burgers as, well, burgers! Find some great buns, or use butter lettuce leaves for a low-carb, gluten free options. Add any of the following:

Ripe, juicy sliced tomato
Crisp lettuce or fresh sprouts
Pickles
Sliced cheese
Onion, very thinly sliced
Avocado or guacamole
Ketchup and mustard
Maybe even fried eggs

Side Dish Suggestions

These burgers would go nicely with my Simple Healthy Slaw or Gaby’s Cucumber Salad.

You could make extra quinoa while you’re at it (you’ll need a total of 1 1/2 cups cooked quinoa for the burgers), and make my Sun-Dried Tomato, Spinach and Quinoa Salad or Favorite Quinoa Salad.

Ideas for Leftovers

Keep these burgers on hand for quick, healthy meals. Leftover cooked patties store well in the freezer for several months.

Warm one up and serve it with a simple green salad, or a quesadilla, or any hodge-podge of ingredients you may have. However you serve them, these burgers will add some additional veggies, fiber and protein to your meal.

Please let me know how your veggie burgers turn out in the comments! I love hearing from you.

Favorite Veggie Burgers

Author: Cookie and Kate
Prep Time: 1 hour
Cook Time: 20 mins
Total Time: 1 hour 20 minutes
Yield: 8 burger patties
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 497 reviews

These sweet and spicy veggie burgers are both vegan and gluten free. You can bake them, grill them, or cook them on the stovetop! For best results when choosing the grill or stovetop method, prepare the burger mixture in advance and let it chill in the refrigerator (you can let it chill overnight or longer if you’d like). Recipe yields 8 patties.

Ingredients

1 ½ pounds sweet potatoes (2 medium or 3 small)
½ cup quinoa, rinsed in a fine-mesh colander
1 cup water
1 can (15 ounces) black beans, rinsed and drained (or 1 ½ cups cooked black beans)
½ cup chopped red onion (about ½ small red onion)
⅓ cup chopped fresh cilantro
2 cloves garlic, pressed or minced
2 tablespoons adobo sauce* or 2 teaspoons smoked paprika
2 teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon salt
1 ¼ cups quick-cooking oats** (use certified gluten-free oats if necessary)
Extra-virgin olive oil, for brushing (or avocado oil, if using stovetop method)
8 whole wheat hamburger buns (optional)
Your favorite burger fixings: Avocado or guacamole, tomato, onion, lettuce, pickles, cheese, sprouts, ketchup, hot sauce, mustard, fried eggs…

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Instructions

Preheat the oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up.
Roast the sweet potatoes: Slice the sweet potatoes down the center lengthwise. Place the sweet potatoes, cut side down, on the prepared baking sheet. Roast until they yield to a gentle squeeze, 30 to 40 minutes or longer. Set aside for now. (If you’ll be baking the burgers, reserve the parchment-lined pan and leave the oven on.)
Meanwhile, in a small saucepan, combine the quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 11 to 14 minutes. Remove the pan from the heat, cover, and let the quinoa steam for 10 minutes.
Once the sweet potatoes are cool enough to handle, remove and discard the skin (it should pull off easily) and roughly chop the insides. In a large mixing bowl or the bowl of your electric mixer, combine the cooled sweet potatoes and quinoa, black beans, onion, cilantro, garlic, adobo sauce, cumin, chili powder, and salt. Use a potato masher, pastry cutter, large spoon or the paddle attachment of your mixer to mix really well. It’s ok if the black beans get smashed in the process.
Sprinkle the oats over the mixture and mix well with a large spoon until the mixture holds together when you shape a portion into a patty. If you won’t be making the burgers immediately, cover the mixture and refrigerate for later.
When you’re ready to cook, shape the burgers: Use a measuring cup to measure out ½ cup of the mixture. Gently shape it into a patty about 3 ½ to 4 inches in diameter. Use your hands to gently flatten the burgers and smooth out any jagged edges. Repeat the process for each patty; you should end up with 8.
If you’re baking the burgers (see recipe notes for alternate options), brush both sids of each patty generously with olive oil and place them on the lined baking sheet, leaving a few inches of space around each one. Bake at 400 degrees Fahrenheit until the patties are deeply golden on the outside, about 35 minutes, flipping halfway.
Serve burgers as desired. Leftover burgers keep well, refrigerated, for 4 days. Or, freeze them in a freezer bag for up to 3 months (thaw in the microwave for about 1 minute or in a 400 degree oven for 12 to 15 minutes, until warmed all the way through).

Notes

Recipe adapted from the Cafe Flora Cookbook. Cafe Flora is a wonderful vegetarian restaurant in Seattle with an ever-changing seasonal menu—check it out if you’re nearby.

*Adobo sauce note: Buy canned or jarred chipotle peppers in adobo and use the sauce. You’ll usually find this ingredient in the international or Hispanic aisle of the grocery store. You can transfer leftover peppers and their sauce to a freezer bag, squeeze out any remaining air, and freeze for later use.

**Oats note: You can use old-fashioned oats instead, if you briefly blend them in a food processor or blender until broken into smaller pieces (not as fine as flour).

Stovetop cooking method: Heat 1 tablespoon avocado oil (or other high heat oil) in a large skillet over medium heat. When it’s hot, place several burgers in the pan, leaving enough room to flip them. Cook each patty until browned and heated through, about 3 to 4 minutes per side. Add 1 tablespoon oil to the skillet for each pan of burgers you fry, and dial down the heat as necessary to prevent burning.

Grilling method: Ideally, let the mixture chill in the fridge for a couple of hours before shaping the burgers and grilling. No need to coat the burgers in oil, which might burn on the grill. Shape the burgers as instructed in step 6, and cook on a grill over medium heat, turning once the undersides have turned golden and developed some grill marks. Repeat on the other side.

Make it gluten free: Use certified gluten-free oats and choose your accompaniments carefully. As an alternative to buns, try butter lettuce leaves!

Prepare in advance: Prepare the burger mixture and let it chill in the refrigerator (you can let it chill overnight or up to a couple of days if you’d like). Then assemble the burgers and cook as directed.

Serving suggestions: These veggie burgers don’t have to be served as traditional burgers. The patties are good on their own with toppings like guacamole and pico de gallo, or in a salad with Southwestern flavors. Try serving them with corn on the cob in the summer.

Recipe notes 8/18/20: The original version of this recipe called for ⅓ cup millet cooked with 1 cup water (yielding 1 cup cooked millet) and 1 cup old-fashioned oats, lightly ground in a food processor or blender until the flakes are broken up, but not as fine as flour.

Nutrition

The post Favorite Veggie Burgers appeared first on Cookie and Kate.

Fresh Black Bean Burrito Bowl

Kathryne Taylor — Sun, 26 Jul 2020 19:15:59 +0000

Let me introduce you to one of the best meals I’ve had all season! These fresh black bean burrito bowls are made from scratch with simple, wholesome ingredients. While the components initially take some time to prepare, they make great leftovers to enjoy all week long. These bowls pack well for lunch, too.

In fact, these burrito bowls represent how I eat at home. I like to make a few components that play nicely together, and mix and match them all week. That way, I don’t get bored, and I don’t have to start from zero with every meal.

“Tell me more, Kate,” you say. Ok, so maybe you first enjoy these burrito bowls exactly as shown here. You could change up your next bowl by adding some avocado and a fried egg.

Or, you could make a simple quesadilla, top it with pickled onion and cilantro pesto, and serve it with a side of black beans and rice. Another option? Turn these components into black bean tacos (or a burrito). Maybe you have some extra rice, so you warm it up and toss it into your green salad for lunch.

Black Bean Burrito Bowl Components

As you make your grocery list, you’ll notice that the ingredients for each component are simple, and many overlap (you’ll never several bunches of cilantro and two red onions, for example).

Black Beans

Cook your black beans from scratch for perfectly tender, well-seasoned beans. They’re the most delicious black beans I’ve ever had!

Yield: If you make a half batch, you’ll end up with 3 cups cooked beans. You might as well make the full batch, though, because the beans have many uses (see the post for a full rundown of suggestions). You could also freeze the leftovers for later.

Cilantro Lime Brown Rice

My cilantro-lime rice tastes just like Chipotle’s, and it’s so easy to make. The recipe is designed for brown rice—if you’d like to use white rice instead, cook it according to package directions before stirring in the suggested seasonings.

Yield: 4 1/2 cups

Quick-Pickled Onions

These tangy and crisp pickled onions are ready in 30 minutes. If you’re generally overwhelmed by raw onions, don’t worry, these are tamed. However, if you’re interested in an alternative, try my chunky avocado salsa or leave them off altogether.

Yield: 2 cups (you’ll have extra—try adding pickled onions to your tacos and burritos, sandwiches and burgers, salads and more)

Cilantro Hemp Pesto

This refreshing herbed sauce barely qualifies as pesto, since it’s made with cilantro (not basil) and hemp hearts (not pine nuts). Nonetheless, it’s super tasty and offers a fresh burst of flavor to this burrito bowl. Even my cilantro-detesting husband loves this sauce (check the recipe notes for less cilantro-focused options, if you’re interested).

Yield: 2/3 cup (enough for this recipe, but you it’s so good you might as well double it for leftovers)

Extras

Top your bowls with toasted pepitas (green pumpkin seeds) for some savory crunch. Creamy sliced avocado would be nice. Crumbled Cotija or feta cheese offers some tangy, creamy contrast.

Looking for more options? You could always add a handful of sliced cherry tomatoes, or a few dashes of hot sauce. For additional protein, add a fried egg, or for a boost of extra nutrients, add these quick collard greens.

More Recipes to Love

Craving more fresh Mexican-inspired recipes? If you love this recipe, you’ll also enjoy:

Please let me know how your burrito bowls turn out in the comments! I’m excited to hear how you like this one.

Fresh Black Bean Burrito Bowl

Author: Cookie and Kate
Prep Time: 30 minutes
Cook Time: 90 minutes
Total Time: 2 hours
Yield: 4 servings
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 39 reviews

This homemade black bean burrito bowl recipe features cilantro-lime rice, tender black beans, pickled onions and fresh cilantro pesto! This healthy bowl makes great leftovers, too. It’s vegetarian (easily vegan) and gluten free. Recipe yields 4 hearty burrito bowls.

Ingredients

½ batch Black Beans* (or make the full batch for leftovers)
1 batch Cilantro Lime Brown Rice
1 batch Quick-Pickled Onions
1 batch Cilantro Hemp Pesto (double if you love sauce)
Optional additions: Fried eggs or scrambled eggs, toasted pepitas (green pumpkin seeds), crumbled Cotija or feta cheese, sliced avocado, handful of halved cherry tomatoes, hot sauce or quick collard greens

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Instructions

Prepare each component according to directions (the beans will take the longest, approximately 1 to 2+ hours on the stove, but all of the components will keep well if made in advance).
When you’re ready to serve, divide the rice into bowls. Top with a generous portion of black beans, followed by some pickled onions and a dollop or two of pesto. Finish it off with any additions of your choosing.
Leftovers keep well in the refrigerator for up to 5 days. For maximum freshness, store each component separately. When you’re ready to serve, gently reheat your desired portions of rice and beans before topping with onions, pesto, and additions.

Notes

Make it dairy free/vegan: Simply don’t top with cheese. If you’d like something extra creamy, try a dollop of my vegan sour cream.

*Make it quick: If you don’t want to cook your beans from scratch (they are worth the effort!) you could try the black bean component from this recipe, which is made with canned beans.

Change it up: Try replacing the pesto with your favorite Mexican/Latin American sauce, such as this avocado sauce or guacamole, or red salsa or green salsa with some sliced avocado. (If you don’t like cilantro, I’d suggest any of those options over the pesto, and you can also omit the cilantro from the rice.)

Nutrition

The post Fresh Black Bean Burrito Bowl appeared first on Cookie and Kate.

How to Cook Black Beans (From Scratch!)

Kathryne Taylor — Wed, 22 Jul 2020 18:00:37 +0000

Meet my go-to, foolproof black bean recipe! If you’ve ever wanted to learn how to cook black beans from scratch, this guide is for you. These beans are rich and creamy, yet lively and full of flavor. They rival the frijoles negros I’ve loved in Costa Rica, Mexico and Belize, and they make a delicious side dish or meal component.

Home-cooked black beans offer far more flavor than canned beans, especially when you include the right seasonings. I’m thrilled with how these turn out. Dried beans are also less expensive than canned beans, and they reduce waste (no cans to throw away).

Plus, black beans are very good for you. Black beans are rich in fiber and plant-based protein, and a fantastic source of folate, thiamin (vitamin B1), phosphorus, manganese and magnesium. If you’ve ever read that beans are “unhealthy,” it’s because beans contain lectins until they’ve been sufficiently cooked. Lectins, which are naturally present in many plant foods, are considered an anti-nutrient. If you’re eating properly cooked beans, as instructed below, there’s no reason for concern.

You might be surprised to hear that black beans are actually so blue that they appear black. Black beans are full of anthocyanins, a powerful group of flavanoids that also makes blueberries, purple cabbage and red onions so nutritious. You can read all about black bean nutrition here.

If you’re learning to cook dried beans, start them early. The wild card with dried beans is that you’ll never be 100 percent certain when they’ll finish cooking. Better to start cooking well before you’re in a rush for dinner. Let’s get to it!

Watch How to Cook Black Beans

Black Bean Seasonings

Many black bean recipes incorporate bacon or lard, but these beans are free of meat products (they’re vegetarian and vegan). I played around with spices and flavorings until I came up with a clear winner.

You can simplify the recipe by omitting any of the seasonings listed in the ingredients, but for the best flavor, I recommend using all of them. Here’s what I add to the pot before cooking:

Red onion and garlic lend a savory backbone to these beans. We’ll chop up the onion and add it raw (I tried cooking it first, as I do for most recipes, but the flavor is distracting at that point). We’ll peel the cloves and add them whole. Once the beans are done, we’ll just smash them against the side of the pot and stir them in. Easy!
Bay leaves further amplify the savoriness of these beans, offering an herbal flavor somewhat similar to oregano or thyme. Mexican black beans typically incorporate an herb called epazote that is somewhat reminiscent of oregano, so you can see how bay leaf would work as well.
Extra-virgin olive oil (just a splash) makes these beans cook up nice and creamy.
Ground cumin is commonly added to black beans, because they’re perfect together!
Orange zest offers a subtle “je ne sais quoi” flavor. Just one small strip (peeled with a vegetable peeler) makes a big difference. I never would have thought to add orange, but Serious Eats suggested this Cuban twist and I love it.
Red pepper flakes lend some heat. If you prefer mild beans, reduce or omit them.

After cooking, I like to stir in some chopped cilantro (skip it if you don’t like it) and a squeeze of lime juice to brighten up the whole pot.

Black Bean Yield & Conversions

Dried black beans are typically sold in one-pound bags, so I wrote this recipe to use the whole bag. It yields a big pot of beans (about six cups). If you don’t think you’ll be able to finish off the whole pot within five days, you can easily halve the recipe, or freeze leftovers for later.

Here are some measurements and conversions that might be helpful:

Dried (raw) black beans: 1 pound = 16 ounces = scant 2 1/2 cups
1 pound dried black beans = 6 cups cooked black beans = four 15-ounce cans of cooked black beans
Each 1/2 cup of dried beans yields a little over 1 cup cooked beans

The Great Bean Debates

To Soak, or Not to Soak

Here’s a compelling argument for not soaking beans by Kenji Lopez on Serious Eats. In summary, un-soaked beans require only marginally longer on the stove (as little as 20 minutes longer), have a deeper color (likely also more nutrients), and better flavor (less watered down).

Beans that are larger than black beans, such as chickpeas, may benefit from a soak. In my experience, soaking black beans is an unnecessary extra step.

To Salt Before Cooking, or Afterward

This is another highly contested matter, and once again, I leaned on Serious Eats for guidance. In their experiments, salted beans cooked more evenly. Unsalted beans actually absorbed too much water and popped open before their skins sufficiently softened. You can see their side-by-side comparison here.

Another bonus of salting early is that your beans will be more flavorful than if you reserved the same amount of salt until after cooking.

Stovetop vs. Pressure Cooker (Instant Pot)

Cooking your beans on the stovetop is the way to go. I truly wanted to offer a reliable Instant Pot shortcut, but my Instant Pot bean experience has been too frustrating to recommend.

Here’s the problem: When you’re cooking beans in a pressure cooker, you can’t keep an eye on them. Cook times for beans in the Instant Pot vary with every batch, for reasons explained below. Many times, you’ll need to re-pressurize the pot and cook the beans longer. How much longer is always a guessing game. Sometimes, the beans cook unevenly because they run out of water along the way. Or, if you accidentally cook them a few minutes too long, the beans become mushy and bland.

You’ll also love stovetop black beans for their condensed, stewy cooking liquid. It’s delicious! You’ll never achieve the same nice cooking liquid with Instant Pot beans because the water can’t evaporate during cooking. Instant Pot beans will be watery, even if you manage to cook the beans properly—such beans would be fine as a replacement for drained canned beans, but they won’t make a great side dish on their own.

Timing Issues with Old Beans and Hard Water

Here’s the frustrating reality about cooking beans from scratch: You’ll never know exactly how long they’ll take to cook. Sometimes, very old beans will never soften sufficiently.

If you just bought your beans from a store with good turnover, they might be done cooking after just an hour-long simmer. Most likely, they’ll be done by an hour and a half to two hours.

Check your bags for a harvest or expiration date. Ideally, we’ll cook them within a year of harvest. Store your beans in a dark, cool place in the pantry in an air-tight container. If you don’t remember how long your dried beans have been sitting in your pantry, I can’t say how long they might take—or if they’ll ever fully cook through. This is a risk you take with cooking beans from scratch.

Another factor, which surprised me, is that the minerals in hard water can slow the cooking process! I live in an area with hard water, and I’ve witnessed the difference water can make. We can thank Melissa Clark for this clue.

My fresh-from-the-store beans cooked up in a mere hour when I used filtered water. My next batch, the same beans purchased at the same time, took over an hour and a half because I cooked them in tap water.

So, use filtered or distilled water if you can. Here’s a map of hard water areas in the United States, and here’s the affordable water filter (affiliate link) that seemed to improve my cooking time. I also have a larger filter system at home, which is great.

How to Serve Black Beans

These black beans are a great side dish to serve with Mexican, Cuban or other Latin American-inspired meals. Here are some of my favorite options.

Burritos: Sweet Potato Burrito Smothered in Avocado Salsa Verde or Vegetarian Breakfast Burritos
Casseroles: Roasted Veggie Enchilada Casserole
Chilaquiles: Chilaquiles Rojos or Chilaquiles Verdes
Enchiladas: Black Bean Sweet Potato Enchiladas, Spinach Artichoke Enchiladas or Veggie Black Bean Enchiladas
Quesadillas: 10-Minute Quesadillas or Crispy Mushroom, Spinach and Avocado Quesadillas
Tacos: Favorite Breakfast Tacos, Halloumi Tacos with Pineapple Salsa & Aji Verde or Roasted Butternut Squash Tacos

Or, replace the bean component in the following recipes with these home-cooked black beans:

Lastly, these beans are a fantastic burrito bowl component. Add any of the following:

Rice: Cilantro-Lime Brown Rice or Mexican Brown Rice
Something saucy: Classic Pico de Gallo, Creamy Avocado Dip, Cilantro Hemp Pesto, Guacamole, Red Salsa or Salsa Verde
Maybe some extra greens or veggies: Chunky Avocado Salsa, Fresh Corn Salsa, Quick Collard Greens or Marinated Kale
Garnishes and accents: Quick-Pickled Onions, toasted pepitas, crumbled Cotija or feta cheese, sliced cherry tomatoes, etc.

View all of my recipes containing black beans here.

How to Cook Black Beans

Author: Cookie and Kate
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Yield: 6 cups
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 169 reviews

This foolproof recipe yields perfectly tender and delicious black beans. Make a pot and enjoy black beans all week! No need to soak the beans before using. Recipe yields 6 cups beans (the equivalent of 4 cans); you can freeze leftovers or cut the recipe in half.

Ingredients

1 pound (16 ounces or scant 2 ½ cups) dried black beans*
1 medium red onion, chopped
4 medium cloves garlic, peeled but left whole
2 bay leaves
1 tablespoon extra-virgin olive oil
1 teaspoon fine sea salt
1 teaspoon ground cumin
One strip of orange zest, about 2 inches long by ½ inch wide
½ teaspoon red pepper flakes (omit or reduce if sensitive to spice)
8 cups water**, more if needed
2 tablespoons finely chopped cilantro, optional
1 tablespoon lime juice

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Instructions

First, pick through your black beans for debris (sometimes tiny rocks can sneak in). Place the beans in a fine mesh colander or sieve and rinse very well. Pour the beans into a large Dutch oven or saucepan (4 quarts or larger in capacity).
Add the onion, garlic, bay leaves, olive oil, salt, cumin, orange zest and red pepper flakes (if using) to the pot. Pour in the water.
Cover the pot and bring it to a boil over high heat. Remove the lid and reduce the heat to low to maintain a gentle simmer. Give the beans a stir to make sure none are stuck to the bottom of the pot, and set a timer for 1 hour. Leave the pot uncovered and adjust the heat as necessary to maintain a gentle simmer (you should see several small bubbles popping to the surface at any given moment).
Once the timer goes off, test a couple of beans by using a fork to press them against the side of the pot. If they’re easy to press through, taste a few (carefully! they’re hot!) to see if they’re sufficiently plump, tender and delicious.
Otherwise, continue cooking, testing in 15 to 30 minute intervals as needed, until they’re done. If you’re running low on liquid, add water in 1-cup increments so the beans are covered at all time. (As mentioned in the post, if your beans are old, they can take several hours to cook and require a lot more water, and some very old beans may never cook through.)
Once the beans are very tender and tasty, you can increase the heat a little to reduce the cooking liquid into a more gravy-like consistency, about 5 to 15 minutes (it will continue to thicken up as the beans cool).
Remove the pot from the heat. Carefully remove the orange zest and both bay leaves. Use a fork to press the garlic against the side of the bowl to break it up. Add the cilantro, if using, and lime juice. Stir to combine. Season to taste with additional salt, if needed. Use as desired.
Allow leftover beans to cool to room temperature before storing in the refrigerator, covered, for up to 4 to 5 days. You can also freeze leftover beans for several months.***

Notes

Recipe created with guidance from Serious Eats.

*Bean note: It’s very important that your beans are fresh. Freshly purchased beans from a store with good turnover can cook in as little as one hour. Older beans can require several hours on the stove (and several more cups of water). Very old beans may never soften all the way through, and will never be suitable for consumption.

**Water note: If you live in an area with hard water, the minerals in the water may impede the cooking process (your beans will take longer to cook). Use distilled or filtered water if possible.

***Freeze it: I like to freeze leftover beans with their cooking juices in wide-mouth, pint-sized mason jars. You could also use small freezer bags—once frozen flat, they can be stacked. Regardless of your container, be sure that your beans have cooled to room temperature before freezing. If you’re using a rigid container (instead of a bag), allow some room at the top for expansion, and wait until the beans are fully frozen before securely attaching an air-tight lid. Defrost the containers in the fridge for several hours before using as desired.

Nutrition

The post How to Cook Black Beans (From Scratch!) appeared first on Cookie and Kate.

Easy Black Bean Tacos

Kathryne Taylor — Mon, 20 Apr 2020 21:59:34 +0000

Like everyone, I’m craving some adventure and daydreaming future destinations. Mexico City might be my first stop. It’s a vibrant, energetic city with incredible food around every corner. I hopped down there a few summers ago and came back with a list of restaurants to try next someday.

For now, we can make tacos at home. I can’t claim these black bean tacos are 100 percent authentic, but they are easy, quick, tasty, and quite versatile. (If you’re looking for truly epic tacos, here they are—but they are a bit more time-consuming and reliant upon fresh produce.)

I hope these black bean tacos are exactly what you need right now. I’ve provided suggestions on ingredient substitutions and alternate sauce ideas below.

Serve them as-is for an easy dinner, or keep on reading for side dish suggestions!

Black Bean Taco Ingredient Substitutions

Out of black beans? Pinto beans would be great.
No yogurt? Following a dairy-free or vegan diet? Substitute vegan sour cream (use lime juice in place of the lemon and omit the mustard). Or pick a different sauce option altogether—see the section below.
Out of lime? Omit it, or thin your yogurt with water as needed, or choose another sauce (see below).
No tortillas? Though I’ve never tried, you can make your own flour tortillas or corn tortillas. Or, turn your tacos into a burrito bowl (see leftovers note below).
Out of Cotija or feta? Some shredded sharp cheddar cheese would not be bad. I love the tanginess of the feta—you could find similar tangy flavors in quick-pickled onions or radishes.
No cilantro? Hate cilantro? Use a sprinkle of chopped green onion instead, or even thinly sliced radish—or skip it altogether.

Sauce Options

The recipe below includes a very simple riff on real Mexican crema, made simply with plain yogurt thinned with some lime juice. As you’ll see, I stirred in a generous tablespoon of my favorite hot sauce, which is entirely optional (you could serve your tacos with hot sauce on the side).

Or, change up your tacos by choosing another sauce altogether. Here are some great options:

Aji Verde, a creamy, spicy, Peruvian-inspired green sauce made with mayo, cilantro and jalapeño.
Cilantro Hemp Pesto, a dairy-free pesto made with fresh cilantro, hemp seeds, and an optional jalapeño pepper.
Creamy Chipotle Sauce, made with a simple combination of mayo and adobo sauce, from a can of chipotle peppers. (Or use Tabasco’s chipotle hot sauce.)
Creamy Avocado Dip or Guacamole
Shatta, a Middle Eastern hot sauce made with fresh jalapeño, cilantro and parsley. I’d suggest choosing pepitas to go with these tacos.

Watch How to Make Easy Black Bean Tacos

Suggestions for Serving & Leftovers

These tacos are pretty hearty and well-balanced on their own. Round out the meal with any of the following!

Dips with chips: Guacamole, Easy Red Salsa, Pico de Gallo, Chunky Avocado Salsa or Creamy Vegan Queso
Salad: Green Salad with Jalapeño-Cilantro Dressing or Fresh Herbed Avocado Salad
Rice: Cilantro Lime Brown Rice
Cocktails!: Fresh Margaritas, Mezcalitas, Frozen Strawberry Margaritas or Frozen Blueberry Margaritas, or Pineapple Cilantro Serrano Cocktail
Leftovers? Store individual components separately, and reheat as needed. Or, you could easily turn this recipe into a burrito bowl by serving the black beans and toppings on a bed of cilantro-lime brown rice or plain brown rice. You could even top your bowls with a fried egg.

Easy Black Bean Tacos

Author: Cookie and Kate
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 10 tacos
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 26 reviews

Make these simple tacos tonight! They’re easy, inexpensive and quite versatile—start with a base of seasoned black beans, top with crisp cabbage and finish it off with a delicious yogurt-based sauce (find several other sauce options within the post). Recipe yields about 10 hearty tacos, and could easily be halved.

Ingredients

Refried black beans

2 cans (15 ounces each) black beans, or 3 cups cooked black beans
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
2 cloves garlic, pressed or minced
½ teaspoon fine sea salt

Yogurt “crema”

1 cup plain Greek or regular yogurt
2 tablespoons lime juice (from 1 small lime)
¼ teaspoon fine sea salt
Optional: Your favorite hot sauce, to taste (or just serve it on the side with your tacos/I love Tabasco’s chipotle hot sauce)

Everything else

8 to 10 small corn or flour tortillas (I think I like flour better)
3 cups finely sliced red or green cabbage (about ½ medium head of cabbage)
½ cup or more crumbled Cotija or feta cheese
Big handful of fresh cilantro leaves and/or thinly sliced green onion

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Instructions

To make the black beans: We’re going to use the cooking liquid from one can of beans (or substitute ⅓ cup water for the cooking liquid). Rinse and drain the other can of beans. Once the beans are ready to go, warm the olive oil in small saucepan over medium-low heat. Add the cumin, garlic and salt. Cook, stirring often, until fragrant, about 30 seconds to 1 minute.
Pour in the can of beans with all of its liquid (or ⅓ cup water). Stir to combine. Mash up a portion of the beans with a potato masher or serving fork. Cook for a few minutes, stirring often, until the mixture reaches a simmer. Mash up the beans once more, then add the rinsed and drained beans.
Stir to combine. Simmer for a few minutes, then reduce the heat to a bare minimum while we finish the remaining ingredients. Cover the pot, and stir it every few minutes so the beans don’t stick to the bottom of the pan.
To make the “crema”: Combine the yogurt, lime juice and salt in a small bowl. Stir to combine. If desired, add hot sauce, to taste. Set aside.
Warm the tortillas in a large skillet over medium heat in batches, flipping to warm each side. Alternatively, you can warm them directly over a low flame on a gas range. Stack the warmed tortillas on a plate and cover with a tea towel to keep warm.
Soften the cabbage just a bit by sprinkling it with a couple dashes of salt. Then use your hands to “massage” it by scrunching up handfuls of cabbage until it is slightly wilted and fragrant.
Finally, assemble your tacos: Spread a layer of beans down the center of each tortilla, followed by a small handful of cabbage, a generous drizzle of sauce, and sprinkles of cheese and cilantro and/or green onion. Serve immediately.

Notes

Make it gluten free: Be sure to use certified gluten-free, 100 percent corn tortillas.

Make it dairy free/vegan: Omit the cheese. Instead of the yogurt-based sauce provided, try vegan sour cream (use lime juice in place of the lemon and omit the mustard), avocado sauce, shatta (make it with pepitas) or guacamole. You might especially enjoy the addition of quick-pickled onions or radishes, to make up for the tang otherwise provided by feta.

Nutrition

The post Easy Black Bean Tacos appeared first on Cookie and Kate.

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