Black Bean Soup
Yields 4 cups
1 can/15 ounces black beans, drained and rinsed in colander
16 ounces vegetable or chicken broth
1 teaspoon garlic, minced or pressed
2 tablespoons red onion, chopped fine
12 cherry tomatoes, cut in quarters (canned chopped tomatoes, if necessary)
1/4 teaspoons salt and black pepper
1/2 cup cheddar cheese, grated (can swap in Parmesan)
Rinse and drain beans. Prepare garlic, onions and cherry tomatoes. Place beans, broth, garlic and onions in a small pot over medium heat. Allow to simmer for 10 minutes over low flame. Add in tomatoes, salt and pepper. Remove from heat and allow to cool for five minutes. Garnish with cheese and sour cream and serve with tortilla chips or fresh tortilla’s.
*Optional to substitute red beans or white beans
*Optional to add 1 cup ground beef or turkey, cooked thoroughly
Tuna or Chicken Salad
Yields 8 servings
12 ounces canned tuna or chicken
1 teaspoon fresh garlic, minced or pressed
2 tablespoons red onion, chopped fine
2 tablespoons celery, chopped fine
12 black olives, chopped fine
1/4 cup mayonnaise
2 tablespoons fresh tarragon or 1 tablespoon dried tarragon
1/4 teaspoon salt and black pepper
1 cup shredded lettuce, if available
In a large bowl, flake tuna or chicken into small pieces. Add in garlic, onions, celery and olives, mix together. Fold in with a spatula the mayonnaise, tarragon, salt and pepper. Taste and adjust flavors.
Serve with pita shells, cut in half or with fresh slices of bread, garnished with lettuce or serve as a salad with breadsticks.
Yields 8 large or 16 small tortilla pizzas
4 each of 10-inch flour tortillas or 12 each of 4-inch corn tortillas
8-ounce jar pizza or pasta sauce
1 cup mozzarella, grated
24 black olives, sliced
24 slices salami or pepperoni
Preheat oven to 350 degrees.
Place tortillas on baking sheet. Split the tomato sauce evenly between the tortillas and spread with a spoon. Sprinkle mozzarella over sauce. Garnish with olives and salami. Bake in oven for 10-12 minutes or until cheese is bubbling and tortilla is crisp. Remove from oven, allow to cool. Slice and enjoy!
*Optional to add fresh garlic, sliced red onions, sliced mushrooms, diced pepper or chopped pineapple.
Yields 8 large tortilla burritos
1 pound ground beef or turkey
2 teaspoon fresh garlic, chopped or pressed
1/2 cup red onion, chopped fine
1/2 cup yellow pepper, chopped
1 cup canned or frozen corn
4 cups red beans, drained and rinsed
2 cups canned salsa
1 cup vegetable or chicken stock
1/2 teaspoon salt and black pepper
2 cups jack cheese, grated
1 cup sour cream
In a soup pot, over medium heat, saute ground meat, garlic, onion, pepper and corn. Saute until meat is browning, approximately 10-12 minutes. Add in red beans, salsa, stock, salt and pepper. Bring to a simmer and cook for 10 minutes or until liquid is reduced. Lay out tortillas, sprinkle with cheese, garnish with sour cream and evenly split the chili between burritos.
In a saute pan, heat tortillas on each side for 1 minute. Lay out tortillas, sprinkle with cheese, garnish with sour cream and evenly split the chili between burritos. Burritos may be assembled ahead and keep up to three days or freeze.
*Optional to place in baking sheet, pour over two cups enchilada sauce and bake in oven for 25 minutes at 350 degrees for a Chili Burrito Enchilada Bake.
Yields 4 pitas cut in half
8 large eggs, cracked and whisked in a bowl
2 tablespoons butter or vegetable oil.
8 slices bacon, cooked crispy
1 cup cheddar cheese, grated
32 cherry tomatoes, cut into 1/4’s or 1 cup salsa
1/2 cup sour cream
Preheat oven to 350.
Place bacon on a baking sheet and bake for 18-20 minutes or until crispy.
Place pita shells on a baking sheet and heat for 8-10 minutes.
Heat over medium flame, a large saute pan, melt butter or heat oil, add in eggs and fold with a spatula and cook until fluffy, approximately 8-10 minutes. Fold in cheese and place in pita halves. Add in a slice of bacon per pita half and garnish with cherry tomatoes and sour cream.
All recipes created by Sheana Davis,the Epicurean Connection.