Wednesday, March 13, 2013

Weeknight Meals :: Black Bean Tostadas

Black beans are truly one of my all time favorite foods. They are the perfect substitute in many hearty meat dishes. 

I absolutely love black bean burgers, black bean tacos, black bean salsa, and particularly...

Black Bean Tostadas

corn tortillas
seasoned black beans {recipe below}
shredded sharp cheddar cheese
reduced fat sour cream or plain greek yogurt
your favorite salsa {or pineapple salsa}

{Seasoned Black Beans: Sauté 1/2 diced red onion, 1/2 diced red bell pepper and 1/2 diced green bell pepper in 1 tbsp of canola oil until peppers and onion begin to soften. Add two cans of drained and rinsed black beans with 1/4 cups of vegetable broth. Season with 1 tsp of cayenne pepper and 1 tsp of cumin. Simmer over low heat for up to 1 hour and season with salt to taste.}

Turn broiler on low and allow oven to preheat. Lay tortillas directly on the oven rack and broil for a few minutes on each side, until the tortillas are crispy. Top each tortilla with 1/4 cup of black beans, spreading the beans to the edge and top with shredded cheese. Once prepared, put each tortilla back under the broiler for 2-3 minutes, until cheese is melted and bubbly. 

Top with avocado, sour cream and salsa.

{Serve with spanish rice and sautéed vegetables}


I feel like the most common misconception about Mexican cuisine, or Latin cuisine in general, is that it's fattening and unhealthy. But it really doesn't have to be. Mexican food is all about flavor, not fat. 

Okay, so technically traditional tostadas are fried then topped with refried beans, cheese and the like. But baking and topping with vegetarian beans in lieu of frying then topping with refried beans is much healthier, and you don't lose the flavor.  I promise. 


Monday, March 11, 2013

Fresh Taste :: Pineapple Salsa

I love all kinds of salsa, from the unique and bizarre to the completely standard {i.e. Pace Picante}. So topping our fish tacos the other night with pineapple salsa sounded like a fantastic idea, and a fresh Floridian take on our  favorite Mexican cuisine.

Homemade Pineapple Salsa

1 cup diced pineapple
2 seeded and diced vine-ripe tomatoes
1/4 cup small diced red onion
2 finely chopped cloves of garlic
1 seeded, deveined and finely chopped jalapeño
juice of one lime
chopped cilantro to taste
salt to tase

Combine all ingredients in a bowl adding as much cilantro as you like and salting it to taste. NOTE: If you aren't sure if you like cilantro, err on the side of caution. I've found that people either love or hate cilantro, so feel free to leave out the cilantro entirely, or add just a small amount, if you don't care for it.

Don't like fish tacos? Add this salsa to a Mexican salad or fajitas, or simply replace any meal that calls for pico de gallo with this for a fresh take on an old favorite.


Sunday, March 3, 2013

Sunday Supper :: Garlic Shrimp Pasta

I'm fresh out of words this Sunday, but not without recipe.

You'll love this whole wheat pasta topped with capers, shrimp, green onion and spicy red pepper flakes, served with roasted asparagus.

Emeril's Garlic Shrimp Pasta

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