Gluten Free Sweet Potato and Black Bean Tacos

You know when you just need something fresh, fast and delicious? 

You've found it!

Gluten Free Roasted Sweet Potato and Black Bean Tacos.

A new favorite around here.

These tacos are fresh, fast and delicious!

They are also a whole food dinner, nothing processed.

Also, gluten-free, dairy-free, soy-free, no added sugar, vegetarian and vegan.

So this is a meal that will keep all your guests happy and even please the pickiest eater.

Gluten Free Roasted Sweet Potato and Black Bean Tacos

2 yams (I know that it's titled sweet potato, but the yams are so much better!), peel and cut into small cubes

1 T. olive oil

1/2 t. salt

1/8 t. chili flakes 

2 T. lime juice

2 cups (about 1/4) shredded cabbage, green or purple, or both!

1/4 cup diced onion

2 T. chopped cilantro

1/4 cup lime juice

1/2 t. salt

1 t. olive oil

1/4 cup chopped onion

1 t. ground cumin

1 -15 oz can black beans, drained and rinsed

2 T. lime juice

Corn tortillas

Cubed avocado

To make the sweet potatoes:

Preheat oven to 400.

Place cubed yams in resealable bag. 

Mix together olive oil, salt, chili flakes, lime juice.  Pour over the top of the yams.

Shake the bag to coat the yams.  

Drizzle a cookie sheet with olive oil and rotate pan to make a light layer of oil.  Pour the yams out on top of the oil and spread out to a single layer.  

Roast for 40 minutes, tossing the yams about halfway through.  Cook until the yams are toasty, golden brown.

While the yams are in the oven, place cabbage, onion, and cilantro in a medium bowl.  Add lime juice and salt.  Toss to coat.  Set aside.  The cabbage will soften while the potatoes finish cooking.

Next, heat olive oil in a medium sauce pan.  Add onions and cook until transluscent.  Add ground cumin and stir until you can smell it.  Add beans and lime juice.  Cook until heated through.  

Heat up corn tortillas in a frying pan until bendy.  About a minute per side.

To assemble tacos:

Place roasted yams in a corn tortilla.  Top with beans and cabbage mixture.  Sprinkle on avocado chunks.  Roll up and enjoy!

Gluten Free Black Bean and Lentil Soup

Is it still cold where you live?

Here too.

I just had to whip up a pot of 

Black Bean and Lentil Soup.

Yes, it sounds healthy and looks healthy because it is.

Leave off the sour cream and you have a thick, filling vegan dinner.  The black beans and lentils are good sources of protein and fiber-rich carbs.  The body will absorb these nutrients slowly, keeping energy and hunger levels on an even keel, meaning you will eat less and have not experience the spike in energy followed by that unwanted drop.  

Besides all the health benefits, it's really tasty.  

I got both my husband and 3 year old to eat and then ask for seconds.

Yep, it's that good.

Gluten Free Black Bean and Lentil Soup

1/2 large onion

1/2 T. olive oil

2 minced garlic cloves

1/2 t. chili powder

1/2 t. cumin

1/4 t. paprika

2 cups vegetable broth or water

1 T. ketchup 

1/2 cup uncooked lentils

1 can black beans, drained and rinsed

1/4 t. salt

2 T. lime juice

1/4 t. pepper

Sour cream

Avocado

Cilantro

Chop the onion and saute in olive oil in a soup pot on medium heat until soft.  Add garlic, chili powder, cumin, paprika, saute 1 min.

Add 2 cups of broth or water and ketchup, bring to a boil.  

Add lentils; cook until tender, about 25 minutes.  

Partially mash 1 cup of black beans.  Add to soup as well as the other whole beans.

Add salt, lime juice, and pepper.

Cook 5 minutes.

Garnish with sour cream, avocado, and cilantro.

Serve with GF bread, crackers, or tortillas.

Gluten Free Texas Chili

Brrr....it's cold outside!

Must be time for 

Chili!

This is seriously the best chili.

In fact it's award-winning!

(Not by me.  Remember Shunae?  Yep, she's the one who shared with us the Little Cherry Cheesecakes...

Well, Shunae gave me the recipe, and she was the one who won the big award for Best Tasting Chili at our church chili-cookoff.  And that's sayin' somethin', if you know what I mean.)

The original recipe calls for 1 cube, yes an entire cube of butter.  I have "lightened" it and I think that it still tastes great.  So if you are feeling like living on the edge (yes, the edge of a heart attack) go ahead throw that whole cube in.  

So I hope you enjoy this spicy, chunky chili as much as we do.  It's a winter staple at our house.

Gluten Free Texas Chili

1 lb hamburger

1 medium onion, diced

1 16 oz can kidney beans, drained and rinsed

1 16oz can chili beans (read ingredients to be sure it's GF, I found the Bush's brand to be great!)

1 green pepper, diced

2 16 oz cans diced tomatoes 

1 beef bullion cube

3 T. butter

1 T. cumin

1 T. chili powder

1 t. salt

1/2 t. black pepper

Cook hamburger in a soup pot until no longer pink.  Drain off excess grease.  Place hamburger back in pot.

Combine all the other ingredients in the pot.  Cook over low heat for 1-2 hours stirring occasionally to keep from scorching.

Gluten Free Black Bean Tacos

In need of a last minute, healthy dinner?

Here's the answer:

Gluten Free Black Bean Tacos!

And they are good.

With the black beans, cabbage, lime vinegarette, avocado, and bite of feta, you will absolutely not miss the meat.  This is a great meatless meal.

Inside the corn tortilla there's partially mashed black beans, which are full of fiber and protein, help regulate blood sugar, lower cholesterol, and contain vitamin B6/folate and iron which are very helpful to women of child-bearing age or those who are anemic.

And then there's the cabbage, which is a good source of vitamins C and E, and also has calcium, magnesium, potassium, and fiber.

Don't forget the avocado, a good source of monounsaturated fat, which helps lower cholesterol, and there's potassium, which is also heart healthy. 

Now, don't you just feel healthier?

The best part is, this doesn't taste like a "health" meal.  

You're going to love it.

Gluten Free Black Bean Tacos

1 15-oz can black beans, drained

1/4 cup fresh salsa (you know, the refrigerated kind found by the cheese)

1 t. cumin

2 t. olive oil

1 T. fresh lime juice

Zest of 1 lime

2 cups shredded green cabbage

2 green onions, chopped

Corn Tortillas

Crumbled Feta Cheese

Diced Avocado

Bottled hot sauce, your favorite

Place beans, salsa, and cumin in a small pan.  Simmer until warmed through.  Partially mash.

Whisk together olive oil, lime juice, and zest in a medium bowl.  Add in the cabbage and green onions.  Toss to coat.  

Warm corn tortillas in a pan until bend-y or cook in olive oil for 1 minute per side, or until crisp.

Fill tortillas with black beans, cabbage, feta cheese and avocado.  Drizzle with hot sauce if desired.

Gluten Free White Chicken Chili

Ahhh, the Halloween Hangover.

From sugar that is...

I know I'm experiencing one. 

And the only thing you can do about it is, of course, eat more Fun Size candy bars.

I swear they'll be the death of me.

How was your Halloween?

Mine was great.  

Great with a capital g.

We had some friends over for dinner and trick or treating.

My three year old was in Halloween Heaven, if there is such a place.

I was in heaven too.

I made my mom's delicious White Chicken Chili.

It's a favorite around here and I'm sure that it'll become one of yours too.

In fact there was no time to take a pic, it was gone too soon.

Now, the key to this delicious chili is the toppings.  The cheese, chips and salsa make the chili the best!  Trust me on this one, you don't want to try it with out all the good stuff on top.

Make it, enjoy it, and eat this along with a few Fun Size Snickers, it'll take the edge off your sugar high.

Gluten Free White Chicken Chili

2 1/2 cups water

1 t. cumin

2 chicken breasts

Bring water and cumin to a boil.  Add in chicken breasts.  Cover and simmer until chicken is done, about 20-25 minutes.

When chicken is done, save the broth and cut chicken into small chunks.

Add to the broth:

1 clove garlic, minced

2 (15 oz) cans Northern White Beans, undrained

2 cans white corn, drained 

(I usually only have frozen corn on hand so I put in about 1 1/2 cups)

2 (4oz) cans diced chilies

1 t. cumin

3 T. lime juice

Return diced chicken to pan with broth and other ingredients.  Simmer until warm.  Top with tortilla chips, salsa verde, and shredded Monterey Jack cheese.

Gluten Free Vegetarian Tostada

Ohhh, I'm too tired to cook...
Well, then it's time for
Vegetarian Tostadas

This is one of those meals that comes together really fast.  And even faster the second or third time you make them!

We like to eat these on Sundays after church when we are starving and muuuust eat, or die.  Ok, that was dramatic, but these do come in handy for when there's a little time to prepare.
The rice and beans freeze and reheat really nicely.  So I would suggest to make the rice before hand, when you have some time and store in the freezer.  Then when you are ready just reheat and you are good to go.  We can't eat an entire can of refried beans yet, but I know that when our little family gets a bigger we will be able to.  So I just freeze the remainder for the next time.

I love the black bean refried beans.  Never been much of a fan of the regular pinto.  These will change your life.  Well, at least your bean life.

I'm not giving exact measurements because it's up to you what you would like to have and how much you like on your tostada.

Gluten Free Vegetarian Tostada

Corn tortillas

Grated Cheddar Cheese

Canned Black Bean Refried Beans

Double recipe of gluten free Mexican Rice

Chopped tomato

Chopped red onion

Shredded lettuce

Sour Cream

Salsa

Preheat oven to 350.  Spray one side of corn tortilla.  Bake for several minutes or until starting to brown. Flip tortilla over and sprinkle on cheese.  Bake until cheese is melted and crisp.

Meanwhile heat beans in a small saucepan. 

Remove tortilla and layer with beans, rice, tomato, onion, lettuce, sour cream and salsa.

Freeze extra beans and rice.  Just reheat next time you are ready to use!

Gluten Free Black and White Bean Chili

I know that mostly everywhere now (unless you live above the Arctic Circle) it might be past chili season, but you know there are the "June Gloom" days that just beg to have a big bowl of chili for dinner.

What's perfect to go with your Gluten free chili?

Gluten Free Cornbread.

Try it out, you'll love it.

Back to the chili.  

It's a thicker chili with mild heat.

And it's pretty healthy as well, 200 calories per cup, with 15 g of protein.

You can't beat that.

Enjoy!

Gluten Free Black and White Bean Chili

1 t. canola oil

1/2- 1 cup onion, diced (depends on how much onion you want)

2 cups chicken broth

6 oz tomato paste

4 ounce canned chopped green chilies

1 t. cumin

16 oz can black beans, drained and rinsed

16 oz can navy or white beans, drained and rinsed

In a large soup pot, heat the oil over medium-high heat.  Add the onions and cook for 5 minutes.

Add the broth, tomato paste, chilies, cumin, and beans.  Bring to a boil.

Reduce heat to low and simmer for 10-15 minutes, stirring occasionally.

Also try:

Gluten Free Southwestern Soup

Sun-Dried Tomato Hummus

I guess I'm jumping on the bandwagon.

I've heard that hummus is so delicious and everyone just loves hummus and how it's pretty good for you, and on and on.

At a friend's party there was some. And I'll admit I liked it. Then, for a recent Bunco night with the girls, I decided to make this hummus recipe.

I'm addicted.

I can't get enough. I'm glad the recipe makes a lot! I've eaten 4 celery stalks and almost a pound of baby carrots- by myself!

Make it for your next get together, it's bound to be a show-stopper!

{As a side note, the sun-dried tomatoes come in just the cutest little jar, it's definitely going to be reused in some form!}

Sun-Dried Tomato Hummus

2 cans (15 oz) garbanzo beans or chickpeas, rinsed and drained

1 jar (6.5 or 7oz) oil-packed sun-dried tomatoes, undrained

2/3 cup water

3 T. olive oil

2 garlic cloves

1 t. crushed red pepper flakes

1/2 t. salt

1/4 t. pepper

Chopped fresh basil, optional

GF crackers, tortilla chips, and/or assorted fresh vegetables

In a food processor, combine the beans, tomatoes, water, oil, garlic, pepper flakes, salt and pepper; cover and process until smooth. Place in a bowl; sprinkle with basil, if desired. Serve with crackers, chips, and/or veggies.

Tropical Fusion Salad with Spicy Tortilla Strips

This is fresh and easy, perfect for a summer meal.

It was my first time ever using papaya. When choosing the fruit, look for a papaya that will give slightly under pressure (like an avocado) and is yellowish color. Clean out the seeds, they supposed taste like pepper, I made my husband try one, haha.

Tropical Fusion Salad with Spicy Tortilla Strips

2 cups cubed papaya

1 can black beans, rinsed and drained

1 ripe avocado, cubed

1 cup frozen corn, thawed

1/2 cup raisins or craisins

1 serrano pepper, seeded and chopped

1/4 cup minced fresh cilantro

1/4 cup orange juice

2 T. lime juice

1/2 T. cider vinegar

2 garlic cloves, minced

2 t. chili powder, divided

1/4 t. sugar

1/4 t. salt

2 corn tortillas, cut into 1/4 inch strips

In a large bowl, combine the papaya, beans, avocado, corn, raisins, pepper, cilantro, orange juice, lime juice, vinegar, garlic, 1/2 t. chili powder, sugar and salt.

Place tortilla strips on baking sheet. Spray with cooking spray and sprinkle with the remaining chili powder. Bake at 350 for 8-10 minutes or until crisp. Serve with the salad.

Southwest Chicken Salad

I almost didn't make this recipe...

Why??

Because I feel like I have a TON of recipes that are like this one.

But this one is by far the best.

So glad I tried it.

Not only is it easy to put together, but it looks very pretty.

We had it as salad the first night, and nachos for lunch the next day.

Yum. The dressing makes it so good.

*The original recipe called for cubed rotisserie chicken. That would be easy, but I usually don't have one on hand. So I do is cook 4-5 chicken breasts {whatever will fit} in my crockpot. When cooked, I shred or cube the chicken and place it in plastic baggies, or tupperware {depending on how "green" I'm feeling} in about 1-2 cup servings and freeze what I don't need right away. It's fabulous.

*The recipe also calls for roasted red pepper. I had never roasted a pepper before, but decided to try it. It made a huge difference. I just washed and cut the pepper in half. Then take out the seeds. Place cut side down on aluminum foil. I then broiled the pepper for about 3-5 minutes. They burn quickly so after about the first 2 minutes I checked on them. You want them to have a roasted look- a little black but not burned to a crisp.

Southwest Chicken Salad

1 cup cubed rotisserie chicken, or 1 cup previously cooked chicken

1 cup frozen corn, thawed

1 cup canned black beans, rinsed and drained

1 chopped roasted red pepper

1 cup minced fresh cilantro

Dressing:

3 T. lime juice

3 T. canola oil

4 t. honey

2 t. cumin

1 t. salt

1 t. chili powder

1/2 t. pepper

In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients; pour over chicken mixture and toss to coat. Refrigerate until serving.

Serve as a salad, a wrap or nachos.

Yum!

Black Bean Dip

I don't have a picture of this dip, since we usually take it to a gathering, the beach or eat it during a game, it's usually gone before I get the camera...

but it's too good to not post!

I was given this recipe after a neighbor took a heart healthy cooking class.

Not only is it heart healthy, it easy, and really flavorful.

Black Bean Dip

1 can Black Beans, rinsed and drained

1/2 cup salsa (I like the fresh, refrigerated kind, I think the brand is Rojos)

2 T. lime juice

2 T. fresh cilantro

1/4 t. cumin

Salt and pepper to taste

Mix all ingredients together and food process until the desired consistency. Don't let the color fool you, it's really good!

Serve with your favorite chips.

Lentils and Rice

This was my first time cooking lentils.

I think it was a spicy success!

It was good meatless, but it would also be very good with chicken.

Mexican Lentils and Rice

1 medium onion, chopped

2 garlic cloves, minced

1 T. olive oil

1 1/2 cups vegetable broth

1/2 cup dried lentils, rinse

1 T. chili powder

1 1/2 t. ground cumin

1 cup frozen corn

1 cup salsa

1/4 cup tomato paste

1 t. dried oregano

1 t. white vinegar

2 cups hot cooked brown rice

3/4 cup shredded cheddar cheese

In a large pan, saute onion and garlic in oil until tender.

Add the broth, lentils, chili powder and cumin. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until almost tender.

Stir in the corn, salsa, tomato paste, oregano, and vinegar. Bring to a boil. Reduce heat; cover and simmer 10 minutes longer. Stir in rice and cheese.

It was really good with cooked corn tortillas.