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healthy ANDI licious

Black Bean Salsa Verde Tacos January 25, 2013

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Black Bean Salsa Verde Tacos
with avocado, grapefruit, & lime

After a long cold day, there are some nights when–as much as I love to cook–I really just want to pull something healthy and tasty out of the freezer to heat and enjoy. With high salt, additives, and other less than optimal ingredients in most frozen meals out there, I decided to make my own.

Pictured here are two of my own black bean salsa verde tacos from freezer to hot-on-my-plate in 3 minutes. Topped with fresh avocado slices.

Make your own!

Ingredients
Makes 12 tacos (6 servings)

-12 small corn tortillas
-3/4 lb dried black beans (soak overnight or at least 4 hours)
-2/3 cup frozen corn
-squeezed juice of 1 fresh lime
-1 fresh avocado or your favorite guacamole
-3/4 cup tomatillo salsa
-fresh cilantro to taste (unless you hate cilantro–some love it, some hate it)
-squeeze juice of 1/4 fresh grapefruit (optional)
– 1/2 scoop PlantFusion Unflavored Protein Powder (optional)

Method

1) Rinse beans and soak overnight (or at least 4 hours). Drain soaked beans and bring beans to a boil (using enough waters to cover the beans) then simmer for 1 hour until soft. Rise cooked beans and drain water.

2) Combine cooked beans and all remaining ingredients (except tortillas) in large bowl and blend with an immersion blender.

3) Take a few tortillas (3-4) at a time, moisten with just a few drops of water, and microwave for 30 seconds to soften. Scoop approx 2 tbsp of your puree into each softened tortilla so that it is full but can still close.

4) Wrap filled tortillas in wax paper to prevent from freezing together or space them out so that they do not touch within sealed tupperware that can be used in your freezer. Freeze tacos immediately to keep them fresh.

5) Take out your delicious tacos as desired, remove all wax paper, and heat on a microwave-safe ceramic or glass plate for 2-3 minutes until fully cooked.

6) Enjoy! I love to top them with fresh avocado or fresh tomatillo salsa.

 

A Lighter Veggie Samosa January 16, 2012

These Vegetable Samosas are lightly seared in olive oil, making them a healthier alternative to deep-fried restaurant versions which are often full of oil and salt.

Lightened-Up Vegetable Samosas
with cilantro, peas, and corn

Vegetable samosas sound misleadingly healthy on the menu of your favorite Indian restaurant. These potato pastries are usually fried in plenty of oil,  are high in salt, weigh in at around 270 calories each, and thus do not make the list of healthiest dishes to order at Indian restaurants. You can make your own vegetable samosas to cut down on the oil and salt used while still enjoying the crisp flavor and spices.

Ingredients
-Nasoya All Natural Egg Roll Wraps
-3 large potatoes or 5 small potatoes (I used 5 small organic yukon gold)
-1 bunch cilantro
-1 whole yellow onion
-1/2 cup frozen green peas
-1/2 cup frozen corn
-4 cloves garlic minced
-1/4 cup frozen spinach
-8 tsp olive oil (2 tsp per batch of samosas cooked)
-1/4 tsp paprika
-1/4 tsp salt
-2 tbsp of your favorite samosa spices (such as curry spices)

Methods
1. Rinse potatoes and peel. Submerge potatoes in water in a large pot and bring to a boil. Reduce heat to medium high and maintain a high simmer for 40 minutes to an hour or until potatoes become soft. Drain water.

2. Chop onion and add to a medium saucepan with 1 tbsp olive (or canola) oil and cook at high heat until onions begin to brown. Stir frequently. Mince garlic and add to pan once onions have begun to brown (after about 5 min). Continue cooking for a few minutes then add remaining frozen veggies. Stir frequently. Add cilantro and spices.

3. After draining the water, you can use an immersion (hand) blender to puree the potatoes. If you don’t have a hand blender you can grate the potatoes instead once they have cooled.

4. Combine cooked ingredients in pot and stir well. Add about 2 tbsp of the mixture to each wrap, fold wrap, and cook in sauce pan with olive or canola oil. Use about 2 tsp of oil per batch of 3-4 samosas.

5. Serve hot. You can freeze some samosas for future meals and store the rest in the fridge.