Tag Archives: black beans

Nacho Stuffed Peppers

Posted on 07/12/2011 by | 5 Comments

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 :P

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 :P )

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

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Chipotle Bowls!

Posted on 05/25/2011 by | 13 Comments

Last night the new roomie had a request for one of her favorite foods ever:  Chipotle bowls. 

I think she’s spent her life savings at Chipotle while in college, just sayin’ ;)  

So being the thrifty accountant that I am, I decided to do a recreation at home, with organic ingredients, much more flavor and for much less cost! 

And they were deemed by Ms. Chipotle herself to be “better than the real deal” so I’m thinking this was a total win. 

Her exact words “duhhh, why didn’t I ever think of doing this before?!” … lol, ahhh little sisters :P  

Black Bean & Brown Rice “Chipotle Bowls” 

Serves 3-4 

I’m hoping that mini-Fanatic will take these new cooking skills back to school and make these for herself next year and save her money for more important things, like beer & wine haha?… but we’ll see how that goes :P  

 

(1) Black Beans 

First start by piling the black bean mixture into a small pot on the stovetop. 

  • 1 can black beans, drained and rinsed
  • 1/2 cup chopped onion
  • 1/2 cup fresh salsa
  • 1/2 cup water
  • hot pepper sauce to taste (for a kick!)
  • sea salt & black pepper to taste

 

I really like this brand of black beans, not sure why but they seem to be the best ones that I’ve found around town. 

 

And who doesn’t love fresh salsa, I mean really :P  

 

Check out the jalapenos that are showing some signs of life on the patio!  

I see some homemade salsa in our near future ;)  

 

Simply combine all of the above ingredients, cover the pot (over medium heat, or so the beans are just at a simmer) and allow to simmer while you cook the rice.  Stir occasionally. 

 

(2) Rice 

  • 1 cup brown rice, uncooked

Cook up the brown rice according to direction.  

 

The rice and beans should finish up around the same time, at which point you are ready to serve! 

(3) Toppings 

Get out all your appropriate Chipotle-like fixin’s… 

 

Mini-Fanatic has an obsession with guacamole.  Never seen anything quite like it lol love her :P  

 

Cilantro, tomatoes, lettuce. 

 

And just start building your bowl! 

Rice + cilantro. 

 

Black beans. 

 

Salsa. 

 

Lettuce, tomato, guacamole and more cilantro. 

 

Love. In a bowl. <3 

 

Easy, delicious and not too bad on the ol’ wallet either. 

I think we’ve found ourselves a winner :D

What’s your favorite restaurant meal to recreate at home?!

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Chipotle Tomato, Black Bean & Mixed Greens Soup – 5 Ingredients or Less!

Posted on 03/26/2011 by | 8 Comments

I have the easist soup recipe for all you spicy food lovers out there!

Not unbearably spicy, but with just enough zing to be so flavorful with only 5 ingredients :)

  1. 1 onion, chopped
  2. 3 cloves garlic, chopped
  3. 1 can fire roasted tomatoes w/ chipotle peppers (Muir Glen)
  4. 2 cups black beans
  5. 1 cup frozen mixed greens (kale, collards, etc. – I used this Whole Foods brand)
  • 1 tblsp olive oil
  • water, 1 can full (use tomato can)
  • salt & pepper

First cook the onions in olive oil over medium heat, about 5 minutes or until soft but not browned.  Then add garlic for another minute or two.

Next add your beans.  I used the dried batch that I cooked up last weekend, they freeze wonderfully.  If you use canned, just make sure to drain them.

Next add your frozen mixed greens.  This was just the end of a bag that had been stashed away in the freezer.  If you want to use more, go for it :)

Lastly, add the tomatoes.

I have never bought these before but must say that they are wonderful!!!

Check out all that fire-roasted goodness :D

Perfect amount of spice… and tons o’ flava!

Salt and pepper to your liking too.

Cover this and let it simmer away for 20 minutes.  If it’s too thin for your liking, just remove the lid and let some of the liquid cook off.

Bright, colorful and beautifullllll.

To serve, I placed a warm tortilla into a bowl to make a serving shell…

Then spooned in the warm, spicy soup!

The flavorful soup soaks all into the tortilla, which you can break off and eat with each spoonful!

Healthy, easy and delicious.  Win, win and win :D

I’d highly recommend trying this for a quick meal.  It has tons of flavor and takes less than 30 minutes start to finish!

Do you have any 5 ingredient recipes?

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