Lime Taco Salad

Making your own salad dressing is kind of a pain, gets a lot of things messy, but man! Is it worth it!

Source: myrecipes.com via craftyashley on Pinterest

I did not bother with the chicken, and did not miss it. So it's great as a vegetarian lunch salad.

• Vinaigrette:
• 1/4 cup chopped seeded tomato
• 1/4 cup chopped fresh cilantro
• 2 tablespoons olive oil
• 1 tablespoon cider vinegar
• 1 teaspoon grated lime rind
• 1 tablespoon fresh lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon black pepper
• 1 garlic clove, peeled

Salad:

• 8 cups thinly sliced iceberg lettuce
• 1 1/2 cups chopped ready-to-eat roasted skinned, boned chicken breast- about 2 breasts (optional)
• 1 cup chopped tomato
• 1 cup chopped green bell pepper
• 1 cup finely diced red onion
• 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
• 1 (15-ounce) can black beans, rinsed and drained
• 4 cups fat-free baked tortilla chips (about 4 ounces)

1. To prepare vinaigrette, combine first 11 ingredients in a blender or food processor; process until smooth.
2. To prepare salad, combine lettuce and remaining ingredients except chips in a large bowl. Add vinaigrette; toss well to coat. Serve with chips.

Black Bean Quesadillas

Yes, ok! I like black beans! So obviously I had to try this, and it was easy enough, plus the kids ate it without much mess.

Source: eatingwell.com via craftyashley on Pinterest

• 1 15-ounce can black beans, rinsed
• 1/2 cup shredded Monterey Jack cheese- I could only find a white "mexican style" shredded cheese bag, it worked just fine
• 1/2 cup prepared fresh salsa, divided- I used whatever was on sale
• 4 8-inch whole-wheat tortillas
• 2 teaspoons canola oil, divided
• 1 ripe avocado, diced (I can never pick a good one, so I skipped this- totally optional)
• 
  
• Combine beans, cheese and 1/4 cup salsa in a medium bowl. Place tortillas on a work surface. Spread 1/2 cup filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
• 
  
• Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Serve the quesadillas with avocado and the remaining salsa.

Mexican Rice, Beans, & Sausage

• 1 1/2 c. long-grain white rice
• 1 small onion, chopped
• 1 package (13-ounce) Mexican-flavored smoked turkey-and-chicken sausages, cut crosswise diagonally into 1/4-inch-thick slices
• 1 tbl. olive oil
  
• 1 c. (14 1/2-ounce) reduced-sodium chicken broth
• 1 1/4 c. water
• 1 c. (15-ounce) black beans, drained and rinsed
• 1 c. (7-ounce) whole-kernel corn, drained
• 2 tbl. chopped fresh cilantro leaves

1. Heat oven to 375 degrees F. In 2 1/2-quart casserole or Dutch oven, combine rice, onion, sausages, and oil mixing to coat rice completely with oil.
2. In 1-quart microwave-safe measuring cup in microwave oven or in saucepan over medium heat, heat broth and water to boiling. Pour broth mixture into casserole and cover.
3. Bake rice mixture 30 minutes. Stir in black beans, corn, and cilantro. Cover and bake 15 to 20 minutes longer or until all liquid is absorbed.
4. Use as a dip with tortilla strips or wrap in a burrito.
   

Moroccan Garbanzo Pita

I've been saving this recipe for summer, because it's cool and refreshing. Try it! And if you don't, just lie to me and say you did.

Pita Pockets
1 tbl ground cumin
1 tea. chili powder
1 lb. cubed chicken
4 tbl. olive oil
2 cans garbanzo beans (chickpeas) drained
1 c. green onion- chopped
1 gr. bell pepper- diced
1/2 c. fresh parsley- chopped
sour cream

Combine cumin, chili powder, and chicken into a plastic bag and shake to coat.
Heat 1 tbl. olive oil in skillet and add chicken- cook for 5 mins. Remove from heat.
In separate bowl, combine beans, 3 tbl. olive oil, green onion, pepper, and parsley. Add chicken.
Cut open pitas. Line pita pockets with sour cream and fill with bean mixture.

Note: easily make this dish vegetarian. exclude chicken, 1 tbl. olive oil and cumin. Combine all ingredients and fill pockets.
Also tastes great with tabasco sauce, salsa, or shredded cheese.

Moroccan Lentil Salad

1/2 c. dry lentils
1 1/2 c. water
1/2 15 oz. can garbanzo beans, drained
2 tomatoes, chopped
4 green onions, chopped
2 minced hot green chile peppers
1 green bell pepper, chopped
1/2 yellow bell pepper, chopped
1 red bell pepper, chopped
1 lime, juiced
2 Tbs. olive oil
1/4 c. chopped fresh cilantro
Salt to taste

Place lentils and water in a pot. Bring water to boil, reduce to simmer. Cook for 30 minutes or until tender. In a medium size mixing bowl combine lentils, beans, tomatoes, green onions, green chilies, bell peppers, lime juice, olive oil, cilantro, and salt to taste. Toss well. Chill for 20 minutes. Serve chilled.

Black Bean & Corn Tacos

I don't know about you- but I've just about had it with browning beef. So here's an easier alternative!

• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chipotle Salsa (or just regular salsa)
• 2 tablespoons lime juice
• 2 tablespoons minced fresh cilantro
• 1 (16 ounce) package frozen corn, thawed and drained
• 1 1/2 cups shredded Pepper Jack Cheese
• 12 (6 inch) flour tortillas
• 1 (1/2 pound) firm-ripe avocado (optional)
  

1. Preheat oven to 400 degrees F.
2. Spoon beans into a shallow 2- to 3-quart casserole. Stir in salsa, 1 tablespoon of the lime juice, and cilantro. Top bean mixture with corn, then sprinkle with cheese.
3. Bake beans and corn in a 400 degree F oven until hot throughout and cheese is melted and bubbling, about 15 minutes. Meanwhile, stack tortillas and wrap in foil. Place in the oven until tortillas are warm, about 5 minutes.
4. While bean mixture and tortillas heat, peel and pit avocado. Cut into thin wedges and arrange wedges on a small serving plate. Sprinkle avocado with remaining lime juice.
5. To eat tacos, spoon bean and corn mixture into warm tortillas. Offer avocado wedges and additional salsa to add to taste.

Black Bean Salsa

This is my go-to salsa recipe, and it makes a heap- so basically I can have it all week for lunch!

2 cans sweet kernel corn

2 cans black beans

1-2 chopped tomatoes

1 chopped onion

1 packet taco seasoning

2 tea. cumin

chili powder (opt)

juice of 2 limes

cilantro- chopped

1 small can sliced black olives

1 small can diced jalapeño (optional)

Combine and chill, then serve with tortilla chips.

8-12 servings

Slow Cooker Burrito Bake

Clearly, I'm not a professional food photographer. But I swear it tastes great!

1 lb. ground beef
1 envelope taco seasoning
1 medium onion, chopped
1 green pepper, chopped
1 can black beans, with liquid
1 can pinto beans, with liquid
2 (10 oz.) cans tomatoes & green chiles, drained
10 medium flour tortillas, torn into pieces
4 c. grated cheddar cheese

Brown beef and drain. Stir in taco seasoning. Layer one-third of each ingredient starting with beef in the order listed above. into a greased 4 1/2 to 6-qt. slow cooker. Repeat layers twice more, cover and cook 6-8 hrs. on low or 3-4 hrs. on high.

Makes 8 servings

Note: top with salsa and sour cream.