Black Bean Pita Pockets

Black Bean Pita Pockets
Number of Servings
4 pita pockets
Ingredients

Pita Pockets

  • Ezekiel 4:9 Whole Grain Pocket Bread
  • 1 can of black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1 cup sliced cherry tomatoes
  • 1 jalapeño, seeded and finely chopped
  • 2 tbsp Fresh cilantro, chopped
  • [q:1/2] cup Red onion, diced
  • [q:1/4] cup Olive oil
  • 2 tbsp Lime juice
  • 1 tsp Garlic powder
  • [q:1/4] tsp Chili powder
  • [q:1/2] tsp Cumin
  • 1 tsp Sea Salt
  • [q:1/2] tsp Pepper

To Serve

  • 1 avocado, sliced
  • Feta cheese, crumbled
  • Mixed greens
Directions
  1. In a separate bowl, mix together [q:1/4] cup olive oil, 2 tbsp lime juice, 1 tsp sea salt, [q:1/2] tsp pepper, [q:1/2] tsp cumin, [q:1/4] tsp chili powder, and 1 tsp garlic powder.
  2. Whisk to combine. Mix well, then set aside.
  3. To a large mixing bowl, combine the can of drained and rinsed black beans, 1 cup thawed corn, 1 cup sliced cherry tomatoes, 1 jalapeno, seeded and chopped, [q:1/2] diced red onion, and 2 Tbsp fresh chopped cilantro.
  4. Pour the dressing over the black bean salad. Mix until combined.
  5. Warm the pitas up in pan. Slice in half and open the pockets.
  6. Line each pita pocket with a handful of the mixed greens of your choice.
  7. Add sliced avocado and a scoop of the black bean salad. Finish with a sprinkle of feta cheese.
Nutrition Info
1 pita pocket: 565 Calories, 19 g Protein, 17 mg Cholesterol, 65 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 17 g Fiber, 28 g Total fat (6 g sat), 836 mg Sodium, [nut:3] Vitamin B2 (riboflavin), Vitamin B6, Vitamin K, Folate, Phosphorus, [nut:2] Vitamin B1 (thiamine), Vitamin C, Vitamin E, Calcium, Iron, Potassium, [nut:1] Vitamin A, Vitamin B3 (niacin), Vitamin B12, Magnesium, Zinc

Vegetarian Nachos

Vegetarian Nachos
with Southwest Black Beans and Avocado
Prep Time
20 minutes
Number of Servings
Serves 4
Ingredients
  • [q:1/2] Tbsp olive oil
  • 1 small yellow onion, chopped
  • 1 can (15 oz) black beans, drained and rinsed
  • [q:1 1/2] tsp Simply Organic Southwest Taco Seasoning Mix, divided
  • 30 to 35 corn tortilla chips, divided
  • 4 ounces grated Mexican blend cheese, divided
  • 1 red bell pepper, diced, divided
  • 1 jalapeño, sliced
  • [q:1/2] avocado, cubed
  • Sour cream
  • Cilantro, chopped
Directions
  1. Preheat oven to 400 degrees.
  2. In a skillet over medium-high heat, heat olive oil. Add onion and cook for 3 to 4 minutes, stirring frequently, until translucent.
  3. Add black beans and 1 teaspoon southwest taco seasoning. Stir to combine and cook for 1 to 2 more minutes. Remove from heat and set aside.
  4. On a baking sheet, spread half the tortilla chips in an even layer.
  5. Spoon half the bean mixture on top of the chips, then half the cheese and peppers. Repeat with another layer of tortilla chips, bean mixture, cheese and peppers.
  6. Top with jalapeño slices and remaining [q:1/2] teaspoon southwest seasoning. Bake for 5 to 7 minutes, until cheese is melted.
  7. Top with avocado, sour cream and cilantro. Serve hot.
Nutrition Info
Made with [q:1/2] cup light sour cream and [q:1/4] cup cilantro: 588 Calories, 32 g Protein, 35 mg Cholesterol, 76 g Carbohydrates, 5 g Total sugars (5 g Added sugars), 20 g Fiber, 19 g Total fat (9 g sat), 281 mg Sodium, [nut:5] Vitamin B1 (thiamine), Vitamin C, Folate, Phosphorus, [nut:4] Vitamin B6, Calcium, Magnesium, Potassium, Zinc, [nut:3] Vitamin B2 (riboflavin), Iron, [nut:1] Vitamin A, Vitamin B3 (niacin), Vitamin B12, Vitamin E, Vitamin K

Salsa-Poached Eggs

Salsa-Poached Eggs
with Black Beans and Avocado
Prep Time
25 minutes
Number of Servings
Serves 4
Ingredients
  • 3 cups cooked black beans or 2 (15 oz) cans, rinsed
  • [q:1 1/2] cups jarred salsa, made from red or green chilis (or a mix), mild, medium, or hot
  • 1 cup unsweetened, unflavored nut milk (such as almond, cashew, macadamia, pecan, or other) or water or stock
  • [q:1/2] tsp kosher salt
  • 4 to 8 eggs
  • 1 avocado, sliced
  • 1 scallion, white and green parts finely chopped (optional)
  • [q:1/4] cup fresh cilantro leaves and tender stems, coarsely chopped (optional)
  • Freshly ground black pepper
  • Corn tortillas, warmed
Directions
  1. Combine beans, salsa, nut milk, and salt in a large skillet over medium heat. Bring to a gentle simmer and cook, stirring often, until mixture starts to thicken slightly, about 10 minutes.
  2. Use a spoon to make a well in the sauce and crack an egg into it. Repeat with as many eggs as you want to cook. Cover and cook over low heat for 7 to 10 minutes, depending on how you like your eggs;:
    • about 7 minutes for runny
    • 8 for jammy
    • up to 10 minutes for a fully cooked yolk
  3. To serve, scoop out some of the sauce and an egg or two into each bowl. Top with avocado slices and scatter with scallions and cilantro, if using, and then finish with pepper.
  4. Serve with warm tortillas on side.
Nutrition Info
760 Calories, 44 g Protein, 240 mg Cholesterol, 114 g Carbohydrates, 8 g Total sugars (0 g Added sugars), 30 g Fiber, 17 g Total fat (4 g sat), 993 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), B2 (riboflavin), B6, Folate, Iron, Magnesium, Phosphorus, Potassium, Zinc, [nutrition:3] Vitamin A, Vitamin B3 (niacin), Vitamin E, Calcium, [nutrition:2] Vitamin B12, Vitamin K

Three-Bean Salad

Three-Bean Salad
Prep Time
70 minutes prep, overnight soak, 4 hours chill
Number of Servings
Serves 8
Ingredients
  • [q:1/4] lb dried pinto beans, soaked overnight and drained
  • [q:1/4] lb dried black beans, soaked overnight and drained
  • [q:1/4] lb dried red (kidney) beans, soaked overnight and drained
  • 8 cups water
  • 1 Tbsp light olive oil
  • 1 stalk celery, chopped
  • [q:1/2] medium red onion, peeled and chopped
  • [q:1/2] medium green bell pepper, seeded and chopped
  • [q:1/4] cup minced fresh cilantro
  • [q:1/4] cup minced fresh flat-leaf parsley
  • 3 Tbsp extra-virgin olive oil
  • 3 Tbsp red wine vinegar
  • 1 Tbsp honey
  • [q:1/2] tsp ground black pepper
  • [q:1/2] tsp sea salt
Directions
  1. Place beans, water, and light olive oil in an Instant Pot. Close lid, set steam release to Sealing, and press the Bean button and cook for the default time of 30 minutes. When the timer beeps, let pressure release naturally, about 20 minutes. Open lid and drain beans. Cool to room temperature. 
  2. Transfer cooled beans to a large bowl. Add celery, onion, bell pepper, cilantro, and parsley. Mix well. 
  3. In a small bowl, whisk together extra-virgin olive oil, vinegar, honey, black pepper, and salt. Pour dressing over bean mixture and toss to coat. Refrigerate for 4 hours before serving. 
Nutrition Info
459 Calories, 26 g Protein, 73 g Carbohydrates, 23 g Fiber, 8 g Total fat (1 g sat), 143 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), Folate, Phosphorus, [nutrition:4] Vitamin K, Iron, Magnesium, [nutrition:3] Vitamin B6, Potassium, Zinc, [nutrition:1] Vitamin B2 (riboflavin), B3 (niacin), C, Calcium

Avocado Black Bean Salsa

Avocado Black Bean Salsa
Prep Time
10 minutes
Number of Servings
Serves 8
Ingredients
Directions
  1. Place all ingredients in a bowl and stir to mix.
  2. Serve with organic tortilla chips.
Nutrition Info
50 calories, 4 g fat (63% calories from fat), 1 g protein, 4 g carbohydrate, 2 g fiber, 0 mg cholesterol, 67 mg sodium

Chipotle Black Bean and Rice Burger

Chipotle Black Bean and Rice Burger
Prep Time
40 min prep time
Number of Servings
serves 6
Ingredients
  • 1 cup frozen brown rice
  • 2 Tbsp extra-virgin olive oil, divided
  • [q:1/2] cup chopped onion
  • [q:1/2] cup finely chopped red bell pepper
  • 1 large garlic clove, finely chopped
  • 1 can (15.5 oz) black beans, rinsed and drained
  • [q:1/4] cup almond meal or very finely ground almonds
  • [q:1/4] to [q:1/2] tsp ground chipotle chili pepper
  • [q:2/3] cup (2 oz) shredded low-fat sharp cheddar cheese
  • Salt and freshly ground black pepper
  • 6 whole-wheat pita breads with pockets (5-6 inches)
  • 2 cups baby arugula, lightly packed
  • 6 thin tomato slices
  • 6 very thin red onion slices
Directions
  1. In a small saucepan, combine frozen rice with N cup water and cook, covered, until rice is very soft, about 8 minutes. Transfer rice to the bowl of a food processor.
  2. In a heavy medium skillet, preferably cast iron, heat 1 tablespoon of the oil over medium-high heat. Add onion and pepper, and cook until onion is translucent, 4 minutes. Add garlic and cook until onion is soft, 4 minutes. Transfer vegetables to bowl of food processor.
  3. Add beans to food processor and pulse to chop mixture coarsely. Add almond meal or almonds and chili pepper and pulse just to blend, 6 times. Add cheese and pulse to blend, 4 times. Scoop burger mixture into a medium bowl; it will be quite sticky. Season mixture to taste with salt and pepper.
  4. Lightly moisten your hands and shape burger mixture into 6 patties, arranging patties on a plate.
  5. To cook burgers, heat remaining tablespoon of oil in a skillet over medium-high heat. Add burgers and cook until crusty and dark brown on bottom, 2 minutes. Carefully turn burgers and cook until crusty on second side, 2 minutes.
  6. To serve, open pita breads and arrange [q:1/2] cup arugula on each bottom. Add cooked burger and top with tomato and onion slices. Serve immediately.
Nutrition Info
Per serving: 490 Calories, 18 g Protein, 78 g Carbohydrates, 13 g Fiber, 14 g Total fat (3 g sat), 628 mg Sodium, [nutrition:5] Phosphorus, [nutrition:4] Vitamin C,[nutrition:3] Vitamin B1 (thiamine), Magnesium, [nutrition:2] Vitamin B3 (niacin), B6, K, Iron, [nutrition:1] Vitamin B2 (riboflavin), E, Calcium, Potassium, Zinc

Black Bean Cakes

Black Bean Cakes
Prep Time
35 minutes
Number of Servings
serves 8
Ingredients
  • Olive oil spray
  • [q:1/2] cup chopped red onion
  • [q:1/4] cup chopped celery
  • [q:1/4] cup seeded and chopped red bell pepper
  • [q:1/4] cup seeded and chopped green bell pepper
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and chopped
  • 2 tsp freshly squeezed lime juice
  • [q:1/8] tsp cayenne, or to taste
  • 1 tsp ground cumin
  • [q:1/4] tsp ground coriander
  • 1 Tbsp dried parsley
  • [q:1/4] tsp salt (optional)
  • 2 (14 oz) cans black beans, drained and lightly mashed
  • 1 large egg
  • [q:1/4] cup chia seeds
Directions
  1. Preheat oven to 375°. Coat a sauté pan with a few spritzes of olive oil. Heat over medium heat.
  2. Sauté veggies in pan until they are softened and begin to brown. Spoon into a large bowl.
  3. Stir in remaining ingredients, mixing well.
  4. Form mixture into 8 equal-size patties. Place on a lined baking sheet and bake for about 15 minutes, or until heated through.
Nutrition Info
391 Calories, 24 g Protein, 67 g Carbohydrates, 18 g Fiber, 4 g Total fat (1 g sat), 19 mg Sodium, [nutrition:5]  Vitamin B1 (thiamine), Magnesium, Phosphorus, [nutrition:4] Potassium, [nutrition:3]  Iron, [nutrition:2]  Vitamin C, Zinc, [nutrition:1]  Vitamin B2 (riboflavin), B3 (niacin), B6, K, Calcium

Black Bean Soup With Lime-Pickled Red Onions

Black Bean Soup With Lime-Pickled Red Onions
Prep Time
80 minutes
Number of Servings
4
Ingredients

Soup

  • 3 Tbsp olive oil
  • 2 cups chopped onion
  • [q:3/4] cup diced celery
  • [q:2 1/2] tsp finely chopped garlic
  • [q:2 1/2] tsp ground cumin
  • [q:1 1/4] tsp oregano
  • [q:3/8] tsp chipotle chili powder plus more for a spicier taste
  • Kosher salt
  • 4 (15 oz) cans black beans, rinsed well and drained
  • 5 cups low-sodium chicken broth or stock (can use vegetable stock as well), plus more if needed
  • 2 cinnamon sticks, broken in half

Garnish

  • 1 large red onion
  • [q:1/4] cup lime juice
  • Kosher salt
  • [q:1/2] tsp sugar
  • 1 Tbsp chopped cilantro, plus 2 tsp more for garnish
  • 2 ripe avocados, cut into [q:1/2] inch cubes
Directions
  1. In a large, heavy pot over medium heat, heat oil until hot. Add onion and celery and cook, stirring often, for 4 minutes. Add garlic and stir 1 minute more. Stir in cumin, oregano, [q:3/8] teaspoon chipotle chili powder, and [q:1/2] teaspoon salt. Stir 1 minute more. Add black beans, chicken broth or vegetable stock, and cinnamon sticks.
  2. Bring mixture to a simmer. Reduce heat to low, and simmer until soup has reduced by about a third (to about 8 cups) and has thickened, 40 to 45 minutes. Season soup with salt to taste, and with [q:1/8] teaspoon chipotle chili powder if you’d like more heat. Remove and discard cinnamon sticks. (Soup can be prepared one day ahead. If preparing ahead, cook to this stage; cool, cover, and refrigerate. Reheat over medium heat, stirring often. If soup is too thick, thin with more broth.)
  3. For the Lime-Pickled Red Onions, peel and then halve onion through root end. Cut each half crosswise into very thin slices to yield [q:1 1/2] cups. Transfer onions to a medium nonreactive bowl and toss well with lime juice, salt, sugar, and 1 tablespoon cilantro. Marinate onions for 30 minutes; they will still be crisp. (Onions can be prepared 2 hours ahead. Keep covered and refrigerated. Bring to room temperature 30 minutes before using.)
  4. Ladle soup into bowls. Garnish each serving with pickled onions (spooning a little of the marinating liquids along with them), diced avocado, and a sprinkle of cilantro. Pass extra onions in a bowl.
Nutrition Info
598 Calories, 28 g Protein, 83 g Carbohydrates, 20 g Fiber, 20 g Total fat (3 g sat, 12 g mono, 2 g poly), 123 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), Folate, Copper, Iron, Manganese, Potassium, [nutrition:4] Vitamin B3 (niacin), Magnesium, Phosphorus, [nutrition:2] Vitamin B6, C, Calcium, [nutrition:1] Vitamin B2 (riboflavin), E, Pantothenic acid, Zinc

Gluten-Free Chili Lime Shrimp Pasta Salad

Gluten-Free Chili Lime Shrimp Pasta Salad
Prep Time
25 minutes
Number of Servings
4 to 6
Ingredients
  • 8 oz gluten-free pasta
  • [q:1/4] cups fresh lime juice (from 2 to 3 limes)
  • 2 cloves garlic, minced
  • 2 tsp chili powder
  • [q:1/2] tsp kosher salt
  • [q:1/4] tsp black pepper
  • 1 Tbsp honey
  • [q:1/4] cup olive oil
  • Gluten-free non-stick cooking spray
  • 12 oz large shrimp, peeled and deveined
  • 3 cups baby spinach leaves
  • 2 cups cooked black beans (or use 1 15-oz can black beans, drained and rinsed)
  • [q:1/2] cup red onion (from [q:1/2] a small red onion), diced
  • 1 tomato, seeded and diced
  • Fresh cilantro and limes for garnish, optional
Directions
  1. Cook pasta in salted water according to package directions. Drain and rinse with hot water.
  2. Combine lime juice, garlic, chili powder, salt, pepper, honey, and olive oil in a small glass jar. Shake to combine.
  3. Heat a large non-stick skillet over medium-high heat. Spray with cooking spray. Add shrimp to pan and cook for about 1 minute per side or until shrimp just start to turn pink.
  4. Stir in spinach, black beans, onion, and lime dressing. Add pasta, toss to coat well, and heat for another minute or two or until spinach has wilted.
  5. Stir in tomato. Garnish with fresh cilantro leaves and serve with wedges of fresh lime if desired. To eat warm, serve immediately. To serve cold, cover and refrigerate for at least 4 hours. (Can be made a day ahead.)
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