You definitely don’t need it to be a Tuesday to enjoy these tasty tacos, but “Sunday Tacos” doesn’t exactly have the desired alliteration. We like to call these the Anytime Tacos – the ‘t’ sound is still in there and it’s much more freeing – but social convention is a powerful thing. Regardless, have this crunchy, delicious, and nutrient-dense meal whenever you’d like. Remember the “Got Milk” slogan? Well, this calcium-rich meal actually does a body good. Enjoy!
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Prep time: 10-15 minutes, depending on number of condiments offered
Serves: 3-4 people
1 package of 12 hard taco shells (we used Siete grain-free ones)
1 head of lettuce, romaine or green leaf, chopped
1 can, 15oz of black beans and/or our cauliflower & walnut crumble recipe (if time allows)
1 tsp taco seasoning
2 tomatoes, diced
2 avocados, sliced
1 bunch of fresh cilantro, chopped
1 jar of salsa to share
2 limes, sliced (optional)
Rinse beans from a can and then put in a small pot over low heat. Add taco seasoning and stir; simmer for about 5 minutes. Preheat oven to 400 degrees for the tacos. While waiting, prep lettuce, avocado, cilantro, tomatoes and limes. Follow directions on hard taco shell box for how long to heat them up in the oven (about 2-3 minutes). Plate tacos and allow each dinner guest or family member to decorate their own tacos with the condiments provided. Lime juice provides a nice splash of flavor and acidity to the meal. Your taste buds might just shout ¡olé!
These nachos don’t follow the bell curve to the top. Oh no, they are at the tail end in the small, exceptional A+ pool. What makes them more amazing than ‘average’ nachos?
They are, perhaps surprisingly, dairy-free. They are also a good source of fiber, thanks to those black beans, AND they utilize cilantro, rather than more salt, to create a tasty and craveable meal. Ready to give it a try?
Prep time: 5 minutes
Cook time: 8 minutes
Servings: that’s up to you, it fills an entire sheet pan 😀
Disclosure: some of the links below are affiliate links or discount codes, meaning, at no additional cost to you, if you click through an affiliate link and make a purchase, we may make a commission
1/2 bag of organic tortilla chips
1 cup black beans, canned
1/2 cup of salsa
1/2 bag of Violife shredded cheddar
1/3 cup cilantro, chopped
1 tbsp jalapeño, diced (optional)
Preheat oven to 400 degrees. Spread tortilla chips on baking pan and top with black beans and non-dairy cheese. Place in oven and bake until heated through and cheese has started to melt, about 6-7 minutes. Serve immediately with toppings of salsa, cilantro and other desired toppings such as diced jalapeño. Enjoy!
It’s the slow-cooker time of the year and we are using the Crockpot on the regular. It’s easy to make a basic chili or a fancier one with this beloved piece of kitchen equipment. We bought some rainbow carrots and decided to make our chili a bit fancy for a recent date night but it’s equally good to casually and lovingly feed yourself or a whole, hungry family.
Prep time: 15 minutes
Servings: about 8
3-4 rainbow heirloom carrots. sliced
2-3 ribs of celery, chopped
1 jar organic tomato sauce
5 fresh tomatoes, chopped
1 can black beans, drained & rinsed
1 can pinto beans, drained & rinsed
1 can chickpeas
6-8 cloves garlic, chopped
2-3 bay leaves
1 tbsp cumin (with all these beans, you’re gonna need it :D)
1/2 tbsp dried oregano
1 tbsp chopped parsley for topping
Omnivore option: add 1lb cooked ground turkey
Chop all vegetable ingredients and add to slow cooker container, along with tomato sauce and rinsed cans of beans. Add bay leaves, cumin, and oregano. Optional: add 1 lb cooked ground turkey for omnivore option. Add water as needed so slow cooker is halfway to two-thirds full. Cook on low for 8 hours. Remove bay leaves, scoop into bowls, top with fresh parsley and enjoy this colorful, plant-based meal!
Guten Morgen! Buongiorno!
If it’s not already a good morning, we present to you our top five plant-based breakfasts which provide:
- Fiber to help your digestive system get moving as you start your day
- Protein – seeds and nuts are great sources of plant-based protein, as is amaranth (technically a seed, though typically considered a whole grain)
- Fun – these are colorful and customizable, so get your DIY on!
- Antioxidants, vitamins, and minerals so you’re taking care of your body right out of the gate!
- Fuel for the morning! Test your coffee and bagel against any one of these options and you’ll see which ones hold you until lunch.
Without further ado, your new breakfast options!
- Amazing Amaranth Bowl – Move over, porridge! We have a higher-protein option that also provides minerals such as iron, manganese and phosphorus.
2. Express Detox Smoothie – Love your liver by providing it with the vitamins and minerals it needs from greens! This recipes takes less than 5 minutes and is one of the most-loved from the Green Smoothie Challenge eBook.
3. Sweet Potato & Black Bean Southwestern Skillet – Smoothie. Oatmeal. Rinse & repeat. We know that breakfasts can get a bit repetitive and unimaginative so we’re going to shake it up with this inspired southwestern dish. Make it vegan by not adding an egg on top.
4. Great Goji Groatmeal – This easy recipe can be popped into the slow cooker and you can get fancy with goji berries and other accoutrements. Enjoy this warm breakfast on a cold morning!
5. Cherry Almond Pancakes – Waking up and enjoying a fresh stack of cherry almond pancakes is both a joyful and nutritious way to start the day. May it be the same for you!
Remember to try the 7-day Breakfast Experiment to see which breakfasts work best to fuel you for your day!
Hot and spicy foods can kick winter’s coldness to the curb as well as help with weight loss endeavors and provide health benefits. In this Spicy Cowgirl Salsa, you will feel the heat of the jalapeño and enjoy the freshness of the avocado, lime, cilantro and other ingredients. Olé!
For other hot & spicy food demos, check out our WBNS 10tv news segment!
1 red onion, diced
1/2 bunch of cilantro, chopped
1 jalapeño, finely chopped
1 can of black beans, rinsed
1 jar or 16oz of salsa (unless you want to double the heat of the jalapeño, stick with mild)
1 tsp cumin
1 slice of lime, juiced
(Optional) Slices of avocado
Combine all ingredients into a medium bowl and mix until combined. Feel free to top with slices of avocado and enjoy with some organic blue corn chips. For a tasty meal, consider topping brown rice with the salsa mix.
Smoothie. Oatmeal. Rinse & repeat. We know that breakfasts can get a bit repetitive and unimaginative so we’re going to shake it up with this inspired southwestern dish.
Whether you’re looking to fuel up for a busy day of hiking or for back-to-back meetings, this dish is a delicious & satisfying breakfast with great macronutrient content. Let the culinary adventure begin!
Prep time: 15 minutes
2-3 medium sweet potatoes
1 can black beans
1 red bell pepper, chopped
2 tsp cumin
sea salt & black pepper to taste
Cut sweet potatoes in 1/4 inch pieces. Chop red pepper and rinse canned black beans. Drizzle olive oil in a large pan and heat sweet potatoes on medium for 3-5 minutes, then add black beans, red pepper, and cumin. Add water to cover bottom of pan and cover to cook for about 30 minutes, stirring often.
We topped the skillet with a cooked egg and a few slices of avocado. Add fresh lime juice, hot sauce, or salsa for a unique meal that fits your needs.
Kids (and adults) love these brownies; many times they are surprised to find that black beans could be used to make a dessert. Next time you have a bit of a sweet tooth, give these chocolate-y brownies a go!
Keeping with the theme of these recent blog posts, see how many of these ingredients you can make organic (and/or free-range, in the case of the eggs).
1-15oz. can of black beans, drained and rinsed
1/2 cup honey
2 tbsp. melted coconut oil
1 tsp vanilla extract
1/2 cup cocoa/cacao powder
1/4 cup ground almonds
1/2 tsp baking powder
1/4 tsp sea salt
1/3 cup chocolate chips or 3 oz dark chocolate bar, in pieces
Preheat oven to 350F and use liners to fill in muffin tin or spray with cooking oil. Add all ingredients to a large food processor or mixing bowl (except the chocolate chips/ pieces of dark chocolate). Process for 2 minutes or until batter is smooth, then stir in chocolate chips/pieces. Pour batter into muffin cups and bake 18-20 minutes or until toothpick comes out clean. Cool for 10 minutes before transferring brownies to wire rack.