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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.

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Fresh Tomato Guacamole December 20, 2010

Fresh Tomato Guacamole

Fresh Tomato Guacamole

Ripe fresh tomatoes blended into the avocado and cilantro base make this naturally potassium and vitamin-E rich guacamole a delicious appetizer or side dish.

Try it at home

Using a blender, food processor, or hand blender, blend two ripe avocados, two fresh (medium sized) tomatoes, a large handful of fresh cilantro, a splash of lime juice, and a dash of cayenne (or chili) pepper.

Serving sizes: Although I love avocados and believe they are a wonderful, healthy part of my diet, I try to stick to limiting a serving to about 1/2 an avocado or less to keep calories in check.  For guacamole, I try to stick to no more than 1/2 cup servings (about 175 calories). This dish can easily serve 4 people. If you’re making it for yourself you can cut the recipe in half or store it in the fridge for a couple of days to spread out the servings.

Serve cool. Pairs well with salsa and tortilla chips (look for a low-sodium variety).

Other tasty guacamole blends

Another guacamole favorite, Whole Food’s recipe for Edamame Guacamole boosts protein and slashes calories in each serving without missing any of the creamy flavor. I’ve made this version several times and it always seems to be a hit with friends.

I haven’t made this one yet, but a guacamole hummus is next on my to-make list. This recipe looks like a delicious on from “Fannetastic Food.” I’ll let you know how it turns out!