Make this southern goat cheese grits and vegetable bowl! It’s a bowl of creamy stone ground grits with goat cheese melted in, topped with garlicky sauteed spinach, roasted sweet potatoes, and black-eyed peas, then topped with salsa verde! Feel free to use any seasonal veggies you like to switch it up.Read More
This simple, budget-friendly recipe for spicy harissa bean soup is my favorite way to clean out the pantry of all those random mason jars of beans that accumulates when you shop in the bulk aisle. Learn tips for cooking perfect dry beans, and ideas for other recipes for using up harissa.Read More
This Three Bean Tortellini Minestrone tastes like it’s been simmering all day, but you can make it in just over 30 minutes! Thanks to the addition of READ’s canned three bean salad, it gets the yummiest depth of flavor despite just a quick simmer on the stove! It’s vegetarian too, but even meat lovers will like this soup!Read More
Warm up with a bowl of this instant pot vegan mushroom barley soup with pumpkin! It's incredibly easy to make - just mix all the ingredients in the instant pot and set for 40 minutes. You'll get a richly flavored soup, packed with whole grains, beans and veggies, perfect for winter months. A perfect make ahead meal!Read More
Make this spicy butternut squash tortilla soup with white beans for fall! It's vegetarian and packed with fiber from winter squash and white beans! Double up the recipe and freeze for later. I love to serve this vegetarian soup garnished with avocado, cheese, cilantro and lime!Read More
Have you heard of soup bling? It's my favorite way to fancy up easy soups, like this simple white bean soup with smoked paprika oil, feta, and kalamata olives. Even without the toppings, this soup is PACKED with flavor, despite it's simple ingredients list. Make extra and freeze for later!Read More
Remember when you used to eat tortilla chips with refried beans from the can? This is so much better. This fully loaded refried bean skillet tops homemade spicy refried beans with extra sharp cheddar, grilled onions and mushrooms, juicy tomatoes, creamy avocado, and lots of fresh herbs. Serve with warm tortillas for dipping!Read More
Start your day with a protein packed breakfast! These vegetarian spicy quinoa and black bean tacos make a filling savory breakfast, or enjoy leftovers for lunch or dinner! The spicy mixture takes just minutes, then load up the taco with your favorite fillings - avocado, cilantro, grilled corn and juicy tomatoes!Read More
Skip the oven and save the heat for this spicy coconut quinoa and black bean bowl with pineapple and avocado! It's made in the pressure cooker, so it's perfect for summer. Packed with protein and fiber for a filling meal!Read More
These vegetarian baked sopes are a lighter take on a traditional Mexican dish of deep fried masa dough. Filled with black beans, avocado, feta cheese and drizzled with salsa verde!
Finally getting off my Asian and grilled recipe kick, I present these adorable little Mexican appetizers, mini corn cakes called sopes!
Sidebar: Typing that last sentence made me wonder, if I could only eat Mexican food or any kind of Asian food for the rest of my life, which would it be? I'm torn! You?
Sopes are a traditional Mexican dish made from deep fried rounds of dough made from masa, a flour made from corn treated with lime (aka hominy). Masa is what's used to create tortillas. So basically, sopes are fried fresh tortillas cakes. How can you not be excited about that?
My recipe for sopes is baked rather than fried. No, not because frying is "bad" or "unhealthy." Actually, from a nutrition standpoint, frying is no where near as awful as it's made out to be. When the oil is a hot enough temperature, it instantly creates a super crisp crust rather than absorbing all the oil. I just don't deep fry because it makes a huge mess in the kitchen! While my husband and I have worked out a nice working relationship where I cook, he cleans, I didn't want to push it with oil splattered all over the place.
You can find masa harina flour at most well stocked grocery stores or order it online. I had some leftover from my recent (successful!) attempt at making my own tortillas to see if it would be easy for some of my food sensitivity clients. Since I've started doing MRT food sensitivity testing, one of the hardest things is finding substitutes for bread. Again, bread is not "bad" or "unhealthy", but when I do food sensitivity testing, an individualized healing diet based on foods that aren't reactive is a necessity for a short(ish) period of time to allow the gut to heal. It sucks, especially because I loathe restriction, but when someone is really sick and struggling with chronic health issues, it's definitely worth it to feel better. And at least homemade corn tortillas are a yummy option for those who aren't reactive to corn! If you're wondering, I used The Lean Green Beans recipe.
Now, back to sopes, which are even easier than tortillas! I filled these sopes with a vegetarian filling of black beans, avocado, a sprinkle of feta, and a drizzle of salsa verde. Once you've mastered making these mini sopes, you could fill them with lots of other fillings:
- Chili, either canned (I love Amy's brand!) or homemade, like my quinoa chili or grilled vegetable chili.
- A dollop of guacamole, like my kale guacamole, and cherry tomato halves.
- Seasoned ground beef or experiment with my vegan take - ground walnut "meat", which weirdly has a cult following among a few of my husband's friends.
- Grilled vegetables and chimichurri sauce
- Shredded pork or chicken in mole sauce topped with melted jack cheese
- Potato and chorizo (try my potato and tempeh chorizo filling!) with a dollop of sour cream
Vegetarian Baked Sopes with Salsa Verde
- 3/4 cup plus 2 tablespoons masa flour
- 1/2 cup white whole wheat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup warm water
- Olive oil spray
- 1 can black beans, drained and rinsed
- 1/4 avocado, thinly sliced and chopped into 1 inch slices
- 1-2 ounces feta cheese, crumbled
- Salsa verde
- Chopped fresh cilantro
- Mix masa, wheat flour, baking soda and salt in a medium bowl. Stir in warm water and mix thoroughly with a spoon until well combined. Cover with a towel and let sit 15 minutes.
- When ready to make masa cakes, preheat oven to 400 degrees. Spray a mini muffin tin thoroughly with olive oil. Pinch off small golf ball sized balls of dough and press into the bottom of the mini-muffin tin wells. Press the center and even out the dough to make a "cup". Spray the tops evenly with olive oil, place in the hot oven and bake 20-25 minutes until golden. Remove from oven and let cool slightly before removing sopes to a serving dish.
- Fill each cup with a spoonful of black beans, crumble over a bit of feta, top with a slice of avocado. Drizzle with salsa verde and garnish with fresh cilantro.
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Better than breakfast tacos? These breakfast enchiladas are stuffed with sweet potatoes, black beans, scrambled eggs and topped with spicy salsa verde and feta!
Forget breakfast tacos. Let's make breakfast enchiladas a thing.
I mean, tacos and enchiladas are basically the same thing - tortillas stuffed with lots of yummy things. But these breakfast enchiladas have one significant advantage over breakfast tacos. Make-aheadability. While these are fabulous fresh out of the oven (and also make a mean breakfast for dinner), they are simple to reheat and eat all week.
So guys, let's lead a charge to make breakfast enchiladas the new breakfast casserole. Personally, I plan to do my part by making these for all the Clemson tailgates for noon games come fall.
These make a super filling breakfast, packed with protein and high fiber carbs. Enjoy one with a side of fruit salad or two to last till dinner!
Breakfast Enchiladas with Sweet Potatoes, Black Beans and Eggs
Makes 12 enchiladas
- 2 tablespoons plus 1 teaspoon extra virgin olive oil
- 2 sweet potatoes, chopped in 1/2-inch dice
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons chili powder
- 1 can black beans, drained
- 6 eggs, beaten.
- 12 corn tortillas
- 1 12-ounce jar salsa verde
- 3 ounces feta cheese, crumbled
- Optional for serving: hot sauce, chopped fresh cilantro, avocado, sour cream/plain yogurt
- Preheat oven to 350 degrees.
- Heat 2 tablespoons olive oil in a large sided skillet. Add sweet potatoes and saute until starting to brown, about 5 minutes. Add onion and garlic, season with salt, pepper and chili powder. Saute until potatoes are tender, about 10 minutes.
- Scrape potato mixture into a large bowl. Stir in black beans. Wipe skillet clean and add teaspoon of olive oil on medium heat. Pour in beaten egg and scramble. When eggs are fully cooked and scrambled, stir into potato mixture.
- Pour 1/2 cup salsa verde into the bottom of a large baking sheet. Take about 1/2 cup filling and wrap up with a corn tortilla. Place seam side down in the baking dish. Repeat with remaining tortillas. Pour remaining salsa verde over the top. Sprinkle with feta. Place in the oven and bake 20 minutes. Serve as desired.
More savory make ahead breakfasts:
Make this penne with spinach, white beans and garlic oil! It's made by tossing whole grain penne with white beans, spinach and the most delicious garlic oil that's made with anchovies as a secret ingredient, which packs a ton of flavor and a boost of omega 3 fats! Packed with fiber and protein so it's super filling!Read More