Tag Archives: black beans

HOLY SHIT VEGAN NACHOS

18 Aug

This is really exciting, guys.  Vegan nachos.  I gave myself a belly ache with these things.

I got so excited that I instagrammed my vegan nachos.  Then I frowned a bit because I got so excited that I instagrammed my vegan nachos.  Then I ate them and I was happy again.

 

There’s not a whole lot to this recipe.  For my birthday, Paul bought me some Nacho Teese.  I love Teese.  I was holding onto it for a special occasion.  This was it.

Holy Shit Vegan Nachos

Ingredients
 
vegan pita breads, as many as you want to eat
1 15oz. can black beans, rinsed and drained
1/2 cup salsa (whatever you like, I used Hot Green Mountain Gringo
1 cup Boca crumbles
1 Tbsp. curry paste
pinch of cayenne pepper
diced tomatoes, to taste
Nacho Teese, to taste
jalapeno slices, for topping
extra salsa, for topping
reduced fat Vegenaise, for topping

Directions
1) Preheat oven to 350F. Cut each pita into triangles, I got six from each pita. Coat a baking sheet with cooking spray, place the pita triangles on it, and spray with a little more cooking spray. Bake until crispy, about 10 minutes or so.
2) While the pitas are toasting in the oven, place the black beans, boca crumbles, 1/2 cup salsa, curry paste, and cayenne pepper in a small pot. Cook over medium heat until the crumbles are cooked through and the combination is thickened.
3) Heat your Nacho Teese in the microwave, until molten and awesome looking.
4) Assemble! Place your pita wedges on a plate. Top those wedges with some of the black bean-boca mixture, some diced tomatoes, and your Nacho Teese. Top that with some more salsa, jalapeno slices, and some vegenaise (sounds gross? It’s good) and whatever else you might want to top it with.
5) Fuuuuuck. Eat that stuff.

Also, I like this article so much. Thirteen mile run tomorrow! It will be “slow”. I’m saving the .1 for my official half marathon 🙂

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Black Bean Salad and Yellow (Brown) Spanish Rice

6 May

So, while I was visiting Bret, we tried to make enchiladas to celebrate an early Cinco de Mayo.  They were edible, but not something we were going to speak of again.

Still, I was determined to make something Cinco de Mayo-ish.  So I used my brains to come up with a rice and beans recipe.  My brains ended up making something that was a little more Caribbean than Tex-Mex, but it was still super tasty.

Rice Ingredients!

1 cup brown basmati rice

2 cups water

1/4 cup salsa

1 vegetable boullion cube

1/2 tsp turmeric

1 medium tomato

Rice Directions!

So mix everything except for the tomato in a pot and cook it until the rice is almost done.  At the last five minutes or so, chop up the tomato and add it in.  Set the rice aside.

Bean Salad Ingredients!

15oz. can of black beans, drained

juice from two limes

1 tsp. chili powder

1/2 tsp cumin

Bean Salad Directions!

Uh, mix everything up.  It’s probably best to let it sit in the fridge for a while to let the flavors mix, but I was hungry and ate it right away.

I mixed some pineapple with cilantro from my cilantro plant and had that with it.

After letting the salad sit for a few hours, the lime juice was a lot less jarring.  It made for a simple and quick dinner on a busy day.

If I make rice like this again I’m adding cayenne.  You might also want to add salt and pepper to it but I liked it without.

– Ellen