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Mashed Black Bean Fajitas with Grilled Corn, Avocado, and Cabbage

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Black bean, vegetarian fajitas packed with veggies. Easily made gluten free using corn tortillas. Cooks up in under 30 minutes!

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Last week I shared a method for cooking your own dry beans. It takes a while, but the effort is minimal. Once the beans are cooked they are as effortless to use as canned beans. I generally store mine in Ziploc bags in the freezer. Just thaw and use! If you store cooked beans in the refrigerator then there’s one less step (just remember that your beans will last longer in the freezer, so use them up before they go bad if you store them in the fridge!). With no prep required, beans make an excellent last minute meal!

Which is exactly how these fajitas started. I had meat in the house, but none that wasn’t frozen. There was a bunch of random stuff in the refrigerator, which I’m sure everyone reading this who is also a human being understands. Why is it that despite my best intentions, there are always odds and ends left in the refrigerator? I do my best to combat it. I look in the refrigerator and freezer before making a meal plan or grocery list. I open it when going to eat a snack. I try to utilize everything in there, but inevitably, there are still odds and ends.

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So, I gathered all my odds and ends from the refrigerator and prepared them while I sauteed some onions and black beans. The bean and onion mixture seemed bland so I added some lime juice and fajita seasoning. I used one of my new found favorite spices, Penzey’s Fajita Seasoning. I only found and had the chance to visit my first Penzey’s a few months ago and I am already a convert. Their spices make all my food taste amazing! What I love is that there is so much flavor in their spice blends. I can use less to get a great taste, and many don’t even have salt in them (although, I do love the 4S Smoky Salt). Of course, there are other fajita seasonings on the market, so just sub in whatever variety you can find and/or enjoy. In a pinch, taco seasoning will work!

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Even though there is some dicing and chopping required, this is easily a 30 minute dinner. A healthy 30 minute dinner, at that! To make things even quicker you could use frozen or canned corn – also a great option for when you don’t want to grill in the winter! If you totally love cooking, there’s a variation for you, too! Try making your own tortillas. When I want something quick and convenient I use store bought corn tortillas, but there’s nothing quite like Mexican food with homemade tortillas. There’s a link in the recipe below with directions on how to make your own tortilla.

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Save this recipe, and next time you’re in a pinch and need a quick, healthy, dinner, give these fajitas a try! I know that to some of you no gluten and no meat may sound like a drag, but I bet by the end of the meal you won’t be missing either!

 Mashed Black Bean Fajitas with Grilled Corn, Avocado, and Cabbage

Ingredients
  • 2 tsp olive oil (or any oil that you regularly use)
  • 1 small onion, diced
  • 1 can rinsed and drained, or 2 c cooked black beans
  • 2 tsp fajita seasoning (I use Penzey’s)
  • 1 1/2 Tbs lime juice (or juice from 1 lime)
  • 1 ear corn
  • 1/2 c diced red cabbage
  • 1/2 avocado, cut into bite sized pieces
  • 1/4 c shredded cheddar cheese
  • 10 corn tortillas (here’s a recipe to make your own corn tortillas)
Directions
  1. Preheat the grill. Husk the corn, and lay it on the grill in direct heat. Turn it every 2 to 3 minutes, until charred on all sides.
  2. Heat the olive oil in a large skillet over medium heat.
  3. When the oil is warm, add the onions. Stir frequently, until the onions are softened.
  4. Stir in the beans.
  5. Add the lime juice and fajita seasoning. Stir to combine. Using a fork, gently mash the beans.
  6. Serve hot with the cabbage, avocado, and cheese. If using store bought corn tortillas, microwave a small stack (3 – 5) of tortillas for about 30 seconds to soften them.

 Serve this with

This post is linked to Gluten Free Wednesdays hosted by Gluten Free Easily, Lynn’s Kitchen Adventures, and Gluten Free Homemaker. Check it out! Tons of recipes there!

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Sweet Potato Noodles, Grilled Corn, and Green Onions in Brown Butter Sage Sauce

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This side dish is a bit more indulgent than your usual vegetable side dish. Sweet potato noodles, grilled corn, and grilled green onions provide tons of nutrients in each mouthful. The brown butter sage sauce amps up the flavor!

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I found this recipe (Pan Toasted Brown Butter Gnocchi with Grilled Corn + Scallions) on Pinterest a while ago. It’s not a gluten free recipe. In fact, it calls for premade gnocchi which I have NEVER seen a gluten free version of (if you live in a bigger city than me, you may have that available). But I wanted to try the recipe, and figured any gluten free pasta would be an easy substitute for the gnocchi.

Of course, the pasta was delicious (as is everything I have ever tried from How Sweet It Is), but the preparation was hectic. In typical me-style, I made a serving of GF pasta for myself and a serving of regular pasta for Steve, so that was two separate pots of pasta to look after. Then there was the corn and scallions to grill, the butter to brown, and finally putting everything together in a skillet to toast.  It was one of those “every burner on the stove is being used right now” kind of meals. I’m not fond of that.

After making butternut squash noodles with a brown butter sauce a few weeks ago, I remembered this recipe. I realized that using vegetable noodles in place of the gnocchi would take out a lot of the work. Sweet Potato seemed like the natural choice to make the noodles out of.  I whipped up a batch for dinner one night and it was just wonderful.

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I switched up a few other things, too. I added sage leaves to the brown butter. Cooking the sage in the butter makes it nice and crispy, and adds just another delicious flavor to this side dish. I also left out the parmesan cheese. In making this a few times I noticed that I kept forgetting to add the cheese. I figured it wasn’t that important.

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For what it’s worth, I consider this a moderation food. It’s mostly made out of vegetables, but the butter makes it high in calories. I love the brown butter/sage combination, so whenever I eat something that involves that sauce I am just careful to only eat a serving at a time. That inevitably means there will be leftovers. That means you get to enjoy this more than once! That is, as long as you are the lucky person to get to the leftovers first!

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P.S. I made these beautiful sweet potato noodles with a spiralizer, which I looovvvee.  Don’t feel like you need a spiralizer to make this recipe though. A plain, old vegetable peeler will do the trick. You’ll just end up with thin, wide noodles.

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Sweet Potato Noodles, Grilled Corn and Green Onions in Brown Butter Sage Sauce

Ingredients
  • 2 ears of corn, husked
  • 6 green onions
  • 1 large sweet potato, peeled
  • 4 Tbs salted butter
  • 2 Tbs fresh sage leaves
  • 1 Tbs olive oil
Directions
  1. Turn on the grill and let it preheat. When it is hot, lay the corn and green onions onto the grill. Cook the green onions for about a minute, flip, and cook for another minute. Let the corn cook for about 10 minutes, turning it every few minutes until each side has some brown on it.
  2. Slice the grilled green onions, and cut the kernals off of the corn cob.
  3. Add the butter to a small skillet over medium heat.
  4. While the butter is melting, spiralize your sweet potato into noodles (you’ll at least have a few minutes to work on this. If the butter has melted, move onto the next and come back to the sweet potato noodles later).
  5. Immediately, once the butter has melted, start whisking it with a small whisk or fork. When white foam appears in the butter, add the sage leaves. Keep whisking, continuously, until you start to see brown bits forming in the butter (usually on the bottom on the skillet). Remove the skillet from the heat.
  6. If you need to, finish making the sweet potato noodles do that now!
  7. Once the sweet potato noodles are ready, add the olive oil to a large skillet and heat on medium high.
  8. When the oil is warm, add the sweet potato noodles. Stir to coat them in the oil. Cook for about 10 minutes, or until the noodles are soft and tender.
  9. Stir in the brown butter/sage sauce, corn, green onions. If desired, cook for another minute or two until everything is heated through.

Serve this with:

Black Bean Burrito Bowls

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I posted a picture of these burrito bowls in one of my Daniel Fast updates. Last week I shared my personal favorite version of Cilantro Lime Rice. Now, here’s an entire-meal application for that rice!

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These burrito bowls are healthy and delicious. I’m thinking as I’m typing this that I rarely believe it when other bloggers say that same thing. A bunch of vegetables usually tastes like a bunch of vegetables. The pictures always look nice but that doesn’t mean I’m actually going to want to go chow down on a big bowl of vegetables. The difference (for me at least) between these burritos and other health foods is that they are seasoned very well. I usually love to put taco sauce and cheese on anything Mexican-ish but I wasn’t missing either of those in this bowl. The seasoned black beans and the cilantro lime rice together in one mouthful was plenty of flavor! And thinking about it, that’s why I add all the cheese and taco sauce to a regular burrito – because I’m trying to pack in more flavor.

As is, this dinner is gluten free, egg free, dairy free, soy free (I think – PLEASE correct me if I’m wrong!!), nut free, vegetarian, and vegan (again, I think – If I’m wrong let me know)! Everything in this recipe is a whole food or spice. Don’t you love knowing that you are putting real food into your body? I know I do.

My half-eaten bowl.

My half-eaten bowl.

Of course, depending on your preferences you could add any number of things to these bowls. Tomatoes or green onions, broken up tortillas chips for some crunch, shredded cheese, hot sauce, etc. You could even add lettuce for a taco salad. The options are endless!

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Black Bean Burrito Bowls

Ingredients
  • 1 onion, diced
  • 1 Tbs olive oil
  • 1 Tbs chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp crushed red pepper flakes
  • 1/2 tsp paprika
  • 1 1/2 tsp cumin
  • 1 tsp salt
  • 16 oz. can black beans, drained and rinsed
  • 2 Tbs water
  • 1 c frozen corn, defrosted
  • 1 avocado, cut into cubes
  • 1 recipe Cilantro Lime Rice
Directions
  1. Heat the olive oil in a skillet. When the oil is hot add the onion and cook until softened.
  2. While the onion is cooking, mix the chili powder, garlic powder, onion powder, crushed red pepper flakes, paprika, cumin, and salt.
  3. Add the black beans into the skillet. Stir in the seasoning mix and water. Cook for about 5 minutes, until the sauce has thickened and the beans are heated through.
  4. To serve, fill bowls with rice. Top with some of the black bean/onion mixture, corn, and avocado.

Mexican Stroganoff (GF)

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I grew up eating Hamburger Helper Beef Stroganoff. It was probably one of the first things I ever cooked by myself. I love the warm, creaminess of stroganoff. It’s one of my comfort foods.

So, when I stumbled upon a recipe called “Taco Stroganoff” I needed to try it. In my typical style, I replaced half of the ingredients before even trying the original version and ended up with a very different meal, but still fitting in the themes of “Taco” and “Stroganoff”.

The result of my experimentation was creamy, taco-y, deliciousness. The Mexican flavors in the seasoning (Mexican, as best as I can figure out, anyway) are strong and tasty, but not spicy. The creaminess comes from greek yogurt, so it is guilt free. This was totally unique and totally yummy.

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We ate this with homemade brazilian cheese bread. You know, that squishy stuff made with tapioca starch and cheese?  I used this recipe for the ones in the pictures. I have also used Chebe bread mixes many times and they are very, very similar. If you’re looking for a more normal or less labor intensive starch, this also goes great over top of rice!

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Mexican “Stroganoff”

Main Ingredients
  • 1 lb ground turkey
  • 1 onion, chopped
  • 1/2 c water
  • 1/2 can corn (with peppers and/or chilis)
  • 1/2 can black beans
  • 1 small container (about 1/2c) plain greek yogurt
  • 1/2c shredded mexican cheese
  • 1/4c green onions, chopped
  • 2 Tbs cilantro, chopped (optional)
Taco Seasoning Ingredients
  • 1 Tbs chili powder
  • 1 tsp garlic salt
  • 1/2 tsp paprika
  • 1 1/2 tsp ground cumin
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp oregano
Cooking Directions:
  1. Combine all taco seasoning ingredients and set aside. If you’d prefer you could also use a taco seasoning packet.
  2. Add the ground turkey and onion to a large skillet. Heat over medium high heat, breaking up the turkey as it browns.
  3. When turkey is browned drain any excess fat. If you used a very lean ground turkey, don’t be surprised if there isn’t enough liquid to easily drain it out. If that’s the case, your end result won’t be greatly different without draining, so don’t feel like you must drain the fat anyway. Add the water and taco seasoning mix. Stir well, until it is all combined.
  4. Add the corn and black beans and cook a few more minutes, until everything is heated through.
  5. Turn the heat off (but leave the pan on the burner) and add the yogurt and cheese. As your stir these in, the cheese will melt.
  6. Top with green onions and cilantro.
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