Fresh Salsa

2 large canse diced tomato
3/4 onion, diced
1 green pepper, diced
2 Tbsp crushed red pepper
1 Tbsp oregano
1 1/2 tsp pepper
1 1/2 tsp garlic powder/salt
1 small bunch of cilantro
1/3 cup water

Black Bean Dip

1 can black beans rinsed/drained
2 chopped tomato's
4 green onions, diced
3 Tbsp cilantro
2 1/2 Tbsp oil
2 Tbs lemon juice
1 clove garlic, crushed
1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper

White Bean Chicken Chili

This recipe reminds me of Cafe Rio's tortilla soup. I loved every bite! Courtesy of Cherie Musick.

Sauté the following:
2 Tb vegetable oil
1 chopped onion
2 garlic cloves, minced

Add canned goods:
1 (14.5 oz) can chicken broth
1 (18.5 oz) can Tomatillos, drained & chopped (or Salsa Verde)
1 (16 oz) can diced tomatoes
1 (17 oz) can diced green chilies (or 2 small cans 4oz)

Add spices:
1/2 tsp Oregano
1/2 tsp ground coriander seed
1/4 tsp Cumin

Bring to a boil and simmer 10 min.
Add:
1 can corn
1 (15 oz) can white beans
1 lb chicken, cooked & diced
fresh cilantro & lime juice to flavor

Simmer 5 minutes
Season with salt & pepper to taste

Garnish with sour cream, sliced avocado & chips

Black Beans

My version of Cafe Rio Black Beans

I love Cafe Rio! And it's to my advantage my hubby doesn't like beans so he orders his on the side for me!

1 can of black beans, drained (NOT rinsed)

1 pkg Taco Bell Taco Seasoning (I'm very picky...it must be this brand. I've tried them all and this one is the best!)

Mix together in pan on stove top over medium heat.

Black Bean Salsa

1 can black beans, rinsed & drained

1 can mexican-style corn, drained

1 can diced tomatoes (Rotel:w/chiles for more spice)

4 green onions, chopped (white & green parts)

1 jalapeno, seeded, minced (optional)

2 Tbsp fresh lime juice

1/4 c fresh cilantro, chopped

1 clove garlic, minced

salt & pepper to taste

Combine all ingredients in a small bowl. Season to taste with salt & pepper. Store in refrigerator up to 5 days.

Guacamole

This recipe is from label on the bag of avocados I bought. My kids love chunky guacamole as an after school snack. I cheat and use the spice package for guacamole I find in the produce section. I thought it would be nice to have a real recipe for guacamole.

4 ripe avocados, peeled, seeded

1 tsp ground cumin

1 ripe medium tomato, seeded, diced

1/2 cup minced sweet white onion

1 chili, seeded, minced

1/4 cup chopped cilantro leaves

3 Tbsp fresh lime juice

Sea salt and white pepper to taste

cut avocado in large chunks and mash coarsely in large bowl with a fork. Add remaining ingredients and blend gently. leaving small chunks is fine. Taste and adjust seasoning with more salt and pepper if desired.

Pico de gallo

From Pioneer Woman

Five plum (Roma) tomatoes (firm, not soft)

1/2 large or 1 small onion

3 jalapeno peppers

cilantro

lime juice

salt

Cut the ends of the jalapenos and chop into small diced size pieces. The seeds add to spiciness so you may take them out. Place these in bowl. Cut the tomatoes the same size as jalapenos and add to bowl. Stir these together. Cut the onion the same size (I keep my onions in refrigerator that way I don't cry when I cut them!). Add to bowl and stir. Chop a bunch of Cilantro until fine. Add to bowl and stir. Squeeze half of a small lime into the bowl. Add salt to taste. Stir and serve immediately.

Can also add avocado.

Black Bean Enchiladas

This is my own version of Black bean enchiladas adapted from a recipe handed down from my sisters.

cooked brown rice (1-2 cups)

1 can black beans (drained, NOT rinsed)

1 bottle of green taco sauce

1 can diced chilies (drained)

taco seasoning (my favorite is the Taco Bell brand)

2 cups cheddar cheese

Wheat tortillas

In small pan on stove mix rice, black beans, chilies, and 1/4 to 1/2 of the green taco sauce. Season with taco seasoning (do not add any water unless mixture is sticking to bottom of pan). Stir until warm. Fill the center of each tortilla with a couple of spoon full of mixture. Roll tortilla and place in square baking dish, greased. Spread rest of taco sauce on top of enchiladas and sprinkle cheese on top. Bake on 375 for 20 min.

Santa Fe Black Bean and Corn Salad

courtesy of Mary Crafts (I worked for her during high school at her. Her husband and she own a catering business).

4 c cooked black beans

1 large jicama peeled, chopped

1 red onion, sliced

1 pint cherry tomatoes, halved

2 c frozen corn

1 red pepper, chopped

1 green pepper, chopped

Dressing

1/4 c red wine vinegar

1/2 c oil

1/2 c cilantro, chopped

1/4 c lime juice

1 tsp ground cumin

1/4 tsp pepper

salt & pepper to taste

Combine salad ingredients in large bowl. Combine drsg ingredients in small bowl. Pour over salad & toss. Refrigerate overnight or at least 4 hrs for flavors to blend. Garnish with clinatro & lime twists.