Black Bean, Pineapple & Avocado Salad

I’ve been obsessed with black beans and pineapple lately. In the past couple of weeks we have had friends over a couple times, and both times I have made a delicious pineapple & black bean guacamole. Unfortunately I haven’t taken pictures either time, but I will make it again and get it on the blog soon! Another great pinterest find.

Since I found that recipe, I have been putting pineapple and black beans together more often. Since Ric is at work it’s just me for lunch today. I wanted something easy, so this is what I came up with. I don’t usually make a lot of salads, mainly because I think a really great salad has a lot of ingredients that I don’t usually have in the house or am too lazy to prepare. I love going to salad bars and having all kinds of things already chopped up and laid out before me. Those salads, I love. But the thought of doing all that prep work myself — bleh. No, thanks.

Fortunately this salad was easy to throw together, and I had everything I needed. It made for a big salad that filled me up. Exactly what I needed after splurging on pancakes for breakfast.

Black Bean, Pineapple, and Avocado Salad (1 Serving)
1/4 cup black beans, rinsed and drained
1/4 medium avocado, chopped
1/4 – 1/2 cup pineapple, chopped (put in as much as you want!)
1/4 cup salsa
1 Tbsp shredded cheese of your choice
Lettuce
A squeeze of lime juice
Dash of cumin

Toss everything together, and you’re done! What could be easier?

On another note, for anyone doing Weight Watchers, I have been doing it online for the past couple of months and it works great for me. I’ve found that I really need structure in all areas of my life — meals included. WW helps give me that structure, keep track of my eating, and make much healthier choices. All of that to say, I will now try to include the WW points plus value to my recipes. This filling salad is only 4 points! Hurrah!

I enjoyed mine with some fresh pineapple and watermelon.

Summer Squash & Black Bean Tacos

Hi, remember me? …. Me either. Yes, I’ve been gone forever! Forgive me! It’s been a crazy summer, one whole month of which was spent traveling to four different states, all over the country (Washington, Maine, Massachusetts & Tennessee, if you’re curious).

I’ve been meaning to update my blog  for weeks, but me being a classic 9 on the enneagram (if you’re not familiar with the enneagram, google it! It’s fascinating. I am a 9 down to a tee!), I have trouble getting things started back up once I haven’t done it for awhile. But thanks to the encouragement of many friends, I’m back in action.

For a quick lunch today, I rustled up some leftovers: black beans, summer squash, zucchini, salsa, and corn tortillas. It made for a delicious, easy, and filling lunch. I didn’t measure anything, so these are rough estimates. Change it up as you please.

Squash & Black Bean Tacos
1/2 a can of black beans, rinsed and drained
1/4 – 1/2 cup salsa
1/2 small-medium summer squash, diced
1/2 small zucchini, diced
1 Tbsp plain greek yogurt (you can use sour cream if you don’t have yogurt)
1/2 medium white onion, diced
1-2 Tbsp fresh cilantro
Corn tortillas
Dash of cayenne pepper
Pinch of cumin
Dash of chili powder
1 Tbsp canola oil
Salt & pepper to taste

Sauté squash, zucchini, and onion with the oil. Add some salt & pepper, and your spices. Cook for a few minutes, stirring often, until onions are soft. Stir in the beans, salsa, and yogurt. Turn the stove off and keep the pan on the burner to stay warm.

Now grab another pan to heat the tortillas, and turn heat to med-high. Heat each corn tortilla on each side until soft. If you have a gas stovetop, you can actually just hold each tortilla over the flames for a few seconds so they get a little crispy. My friend grew up in Ecuador, and he tells me this is how they do it in South America… much more auténtico.

Fill each tortilla with a little bit of the squash & black bean mix. Top with cilantro and shredded cheese. Enjoy!

Tortilla Soup

As part of lent, I’m trying to do less time wasting. Which means no facebook (except to link to new blog posts) and instead of just spending wasteful hours on pinterest, pinning things that I’ll probably never do or wishing for things that I don’t have, I’m making an effort to actually spend time making some of the recipes and crafts that I pin. I really would like to be more creative and spend time doing things that I love instead of spending all of my spare time with my face in front of a computer. I get enough of that at work every day, thank you very much.

All of that to say, this lovely tortilla soup recipe caught my eye on pinterest (originally from the Cooking Photographer) and I am so glad that I tried it! It was pretty dang easy, made for a ton of leftovers, and was oh-so-delicious topped with avocado, a bit of cheese, and tortilla chips.

I also had been lookin’ for a good soup recipe so I could use up some of my homemade veggie broth. It has just been hanging out in my freezer for a few months now, waiting to be used up on something delicious. Well, veggie broth, your time has come. I had wondered if it would taste any different than store-bought broth, but it tasted great. It also felt good knowing exactly what went into it – no preservatives or ingredients that I could barely read the names of – just vegetables and water. I think I also had been delaying using it because I thought that it might take forever to defrost and I would have to leave it out overnight before using it (of course, you could heat it up to quicken the process), but it wasn’t a problem. I just set the container out on the counter around lunchtime and most of it had thawed by the time I was ready to make dinner.

Anyway, enough about the veggie stock. Onto the soup…

Vegetarian Tortilla Soup
2 tablespoons ground cumin
2 teaspoons sweet paprika (or regular paprika will do)
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1 teaspoon coriander
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons light colored oil
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 (4 ounce) can diced mild green chiles, drained
2 (10 ounce) cans RoTel Diced Tomatoes with Lime & Cilantro*
1 (15 ounce) can whole kernel corn, drained
4 cups vegetable broth
2 (15 ounce) cans black beans, drained and rinsed
Juice of 1/2 a lime

*I couldn’t find the diced tomatoes with lime & cilantro. Instead, I got regular canned tomatoes, and added a couple tablespoons of chopped fresh cilantro and the juice of 1/2 a lime to the soup (In addition to the 1/2 a lime that the recipe already calls for).

1. In a small bowl, mix together cumin, paprika, chili powder, garlic powder, onion powder, oregano, coriander, salt and black pepper. Set aside.

2. In a large pot, heat the oil over medium-high heat. Add onions and peppers. Sauté until soft, stirring occasionally. Add the spices and garlic, and cook for 2 minutes.

3. Add the green chile peppers, diced tomatoes, corn, and veggie broth. Cook until warmed through.

4. Add the black beans and cook for 2 minutes before serving. Squeeze in lime juice. Serve in bowls and garnish as desired.

Yum!

I apologize for the horrid lighting. The soup, on the other hand, is anything but horrid. It’s the perfect winter meal, loaded with veggies and some spice (but not too spicy)! Enjoy it!