Tostada

Chickpea Salad left over from yesterday, with the addition of more cherry tomatoes and cilantro, became part of today’s bean tostadas. The refried pinto and black beans were seasoned with: chili powder cumin powder oregano chipotle powder black pepper parsley paprika onion powder garlic powder salt    

Veggie Fajita Tacos

If I was served this healthy Tex-Mex dish at a restaurant I would go back and order it again and again. It was that good. The red, yellow and orange bell peppers were chopped chunky style as was the jalapeño, red and white onions and mushrooms. The cauliflower and broccoli were cut into tiny florets. … More Veggie Fajita Tacos

Look! No Cheese!

Believe it or not, as much as I love cheese, I frequently elect not to use it in dishes where it would typically serve wonderfully. Most of the time it is not even missed, although if it was there a cheese lover’s eyes would light up. Lunch today was refried black beans served in a … More Look! No Cheese!

A Southwestern Salad

Roasted sweet potatoes make a great addition to a Tex-Mex black bean type salad as the many examples out there attest. I had to put a quick lunch together and this is what I did: Using the Cuisinart® Oven Central® I roasted sweet potato, halved purple pearl onions and roasted, pealed and chopped Hatch chiles. … More A Southwestern Salad

Red Beans & Spinach Tacos With Brown Rice Tortillas

Had another go at brown rice tortillas, this time as a folded taco. I added tomato paste and chipotle Tex-Mex seasoning to some red beans which I had cooked in the Crock-Pot® the other night. Onions, garlic, jalapeños and spinach were sautéed with a little olive oil. I loaded the reheated beans, spinach and water buffalo … More Red Beans & Spinach Tacos With Brown Rice Tortillas