I throw this salad together with whatever I have at hand. It’s simple, and makes a delicious lunch. :)
1 (15 oz) can black beans, drained and rinsed
3/4 cup canned sweetcorn, drained (about half a 15 oz. can)
1/2 avocado, diced
1/2 cup chopped tomato
1/2 cup salsa (I used Newman’s Own pineapple salsa)
2 Tbs olive oil
2 Tbs lemon juice
1 tsp cajun seasoning
salt and pepper, to taste
fresh parsley or cilantro
Stir together all the ingredients. Garnish with fresh parsley or cilantro and serve with tortilla chips.
Simple and delicious!
1 1/2 lbs. whole organic carrots
1/4 cup olive oil
1/4 cup honey
salt and pepper to taste (I do 1 tsp each)
Cut off both ends of the washed carrots. Cut into carrot sticks (or desired size). Place in a 9″ x 13″ baking dish. Glaze the carrots with the olive oil, honey, salt, and pepper; mix with your hands until evenly coated. Bake at 350 degrees for 40 minutes until tender (or 30 minutes in a convention oven). Serve.
Here is a quick, healthy, delicious, and easily adaptable vegetarian lunch!
1 (15 oz) can of chickpeas, drained and rinsed
1 Tbsp each of mayonnaise, lemon juice, olive oil, and mustard (or some combination to make a 1/4 cup)
1/4 tsp each of cumin, garlic powder, onion powder, and chili powder (or whatever spices you’d like!)
salt and pepper to taste
1/4 cup finely chopped cucumber
1/4 cup diced tomato
2 Tbs finely chopped celery
In a small bowl, mash the chickpeas with a fork until partly pasty.
Blend in the liquids (whatever combination you want).
Add the rest of the ingredients, and adjust the seasonings to taste. I garnish with extra chopped tomatoes and chili powder.
Excellent served with pita chips, but any bread will do. Great served with lettuce or avocado too! You can be creative with this recipe, but I love this combination! :)
I love these tacos. My mom loves them even more. After a few bites she exclaimed, “I think this is my new favorite meal!”
Butternut Squash Hummus
I don’t think I’d go that far, but it was definitely a fun recipe to concoct and eat! These tacos are colorful, scrumptious, and vegetarian. That’s what I’m talking about! :)
This recipe makes about eight large tacos or sixteen small ones (I found one large taco to be quite filling). It fed our family of seven well and we had leftovers.
1 small onion, chopped
1 red bell pepper, thinly sliced
1/2 orange bell pepper, thinly sliced
2 (15 oz) cans black beans, drained and rinsed
1 (15 oz) can organic sweet corn, drained and rinsed
1/4 cup olive oil
2 Tbs lemon juice
Cajun Seasoning 3 cloves minced garlic
1/2 tsp salt
1/4 tsp pepper
Whole Wheat Tortillas*
** Butternut Squash Hummus spinach
2 tomatoes, thinly slices
Additional toppings: salsa, sour cream, and slices of avocado.
Heat a few tablespoons of olive oil in a large skillet over medium heat.
Add the chopped onion, and saute until the onion is tender.
Add the sliced peppers, and saute until the peppers are beginning to get tender (this will take several minutes).
Add the remaining ingredients and continue to cook until heated through.
Spread Butternut Squash Hummus in the center of each tortilla and top with a handful of spinach. Next layer on the beans, tomatoes, and additional topping as desired. Enjoy!
*I made my own tortillas beforehand using a doubled version of this
. It made 16 very large tortillas. recipe
**The Butternut Squash Hummus gives these tacos their signature taste, but I imagine it could be substituted with refried beans for easier prep work.