Thanks to my friend Liz, I think I may have found a new favorite go-to spin on a classic summer-fresh salsa!

One that can be made any time of year and doesn’t depend on a ripe, fresh vine-ripened tomato <— even though that does make my mouth is waterrrrr 😉

We all know how ridiculous my obsession w/ fresh summer tomatoes can be!

Favorite summer food by far. I’m gonna just go ahead and say it 😛

But back to this salsa.  Which doesn’t use tomatoes at all, but instead, sweet crushed pineapple and savory black beans.

How fun is that?!

I picked up this crushed pineapple at Whole Foods.

Really liked the simplicity of the ingredient list.


Pineapple, pineapple juice.

Alright then.

Now all that’s left to do is combine the pineapple, black beans, onion, jalapeno and cilantro then let the salsa hang out for a few…

Sweet pineapple. Spicy jalapeno. Clean, fresh cilantro. Tangy lime.

Yep. Think we’ve pretty much summed up warm weather flavors with that!


But lucky enough for us, it can be enjoyed even before that first leaf appears on the tomato vine 🙂

How’s that for delicious?

I served this salsa atop a new go-to frozen favorite of mine: Dr. Praeger’s Sweet Potato Pancakes.

Once broiled in the oven these get perfectly crispy on the outside with a sweet, warm center. I might be in love 😉

Piled atop a bed of fresh greens, this salsa tops the warm sweet potato pancakes just wonderfully.

And makes the perfect easy lunch or dinner option!

Thanks Liz ,for this great recipe idea… I just may have to call you my “salsa hero” from now on! Watch out 😛

 A simple warm weather meal.

Make it ahead and stash any leftovers in the fridge for the week too if ya want.

The gift that keeps on giving 🙂

And it’ll only take you 5 short minutes to prepare. If that!

Plain Chobani, pepper jack cheese, black beans, corn and salsa.

Simple as that.

All stirred together then folded into a whole wheat tortilla.

Or served with some tortilla chips for dipping.

Maybe even a few shakes of hot sauce, if it’s not already spicy enough for ya 😉


I could also see this being versatile and fun with the addition of sliced black olives or even some diced green pepper.

Perhaps a bit of fresh cilantro and fresh crispy lettuce too piled right on top.

Easy enough, right?

Now… go enjoy all that extra time you just saved in the kitchen and get out there and soak up that spring sunshine!

Don’t you just love it? 🙂

I fell in love over the past weekend my friends.

With these…

I would 😉

They were quite possibly the freshest, most gorgeous green peppers I have ever laid my eyes nose on in my life.  And I found them at the Alexandria farmer’s market.

I think I must have talked about them for at least 5 20 minutes nonstop.  Which to non-foodie-like people, ranks up there as pretty annoying me thinks 😉  Sorry buddies!

But they were just so picture perfect.  And smelled sooooo good.  Like how a green pepper should  smell.  Crisp and fresh!

Okay I’m done 😛

Nacho Stuffed Peppers

Serves 2

This recipe came about tonight based on some random items I had stuffed in the cabinet.  You know how those post-weekend-travel Monday nights go 😉

  • 2 large green peppers, tops & seeds removed
  • 1 cup black beans, drained & rinsed
  • 3/4 cup salsa
  • 1/2 cup chopped onion
  • about 15 tortilla chips, broken
  • guacamole to serve

Start by slicing the tops off the green peppers and removing the seeds.  Then place into a pot of boiling water, covered, for 5 minutes.

This will soften the peppers and shorten the baking time.

While the peppers are softening, stir up the filling. 

Beans, onions, salsa and corn chips.

My original plans also included corn, but a major fail occurred when I opened the freezer door and said corn was no where to be found.

Oh well, improvise!  Corn —> corn chips. Right? Lol!

Once the peppers are done boiling, remove from the water and dry off a bit.

Then fill with the bean and salsa mixture.  Should be just enough for two.

Place into a 350F oven, loosely covered with foil, and bake for 20 minutes.

Remove the foil and bake 5 more minutes or so.

If you love cheese like I do but since lil sis won’t it eat we had none in our house then this would be the perfect time to top with some shredded goodness and let melt away!

In lieu of cheese we opted for guacamole… 

Which when spooned onto the warm stuffed pepper, melted into an oooey-gooey perfectly yummy and creamy topping! 🙂

Who knew?

So there you have it.  Easy weeknight meal.  Few ingredients. Super good-for-ya. And totally delicious.

What more could I ask for?

Happy Monday everyone!  Enjoy the start to your week… (hey, we’ve gotten through Monday at least 😛 )

Have you ever made stuffed peppers?  If so, what’s your favorite way to “stuff” them?!