Quinoa Black Bean Taco Filling

Beef tacos? Yes. Make these instead and it'll be our little secret.

Quinoa Black Bean Taco Filling

1 cup inca red quinoa (regular quinoa would work too)
1/2 tablespoon extra-virgin olive oil
1 large onion, diced
2 cloves garlic, chopped
1 large carrot, shredded
1 cup water
1 cup vegetable broth
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
2 tablespoons salsa
1 cup garbanzo beans
1/2 cup corn kernels
1/2 tablespoon extra virgin olive oil
1/2 cup crumbled feta cheese
salt and pepper to taste

1- Rinse the quinoa on a strainer under running cold water for a couple of minutes.

2- In medium pot, heat oil and sautee onion and garlic for 5 minutes on medium-low heat. Add carrot and continue to sautee for another 5 minutes, or until the carrot is tender.

3- Add quinoa, water, broth, salsa, cumin, and paprika. Simmer covered for 20 minutes on med-low heat, until all the liquid is absorbed.

4- Toss in the beans, corn, oil, and cheese. Mix well.

Black Bean Brownies, Semi-Homemade

One day I got home from work and decided everyone wanted black bean brownies. But it was one of those days... After a long day at the office I just didn't feel like measuring and whisking a gizillion ingredients. So I channeled my inner Sandra Lee and grabbed that box of brownie mix from my pantry...

It IS perfectly fine to take a shortcut sometimes. Right?

Black Bean Brownies, Semi-Homemade

1 18-20oz box brownie mix*
1 teaspoon corstarch
1/4 cup water
2/3 cup vegetable oil
1 can black beans, drained and rinsed
1/2 cup mini chocolate chips

Optional:
a dash of cinnamon
a dash of cayenne pepper

Preheat oven to 350. Grease a 8x8 or 9x9 baking pan and set aside. In a large bowl, whisk brownie mix and cornstarch (and optional ingredients). In a medium bowl, whisk the water and oil. In a food processor, process the beans until smooth. Add the water and oil mixture to the beans and continue processing until completely blended. Add the bean mixture to the brownie mix mixture and stir to combine. Pour onto prepared pan and sprinkle the chocolate chips evenly on top. Bake for 30-40 minutes or until toothpick comes out clean. Cool in pan on cooling rack.

* I have tried this recipe with the following brownie mix brands:
Ghirardelli Double Chocolate (20 oz)
Betty Crocker Fudge Brownies

Black Bean Brownies

I love this black bean brownie recipe from the Meal Makeover Moms. I have to say, it is pretty perfect the way it is from a culinary standpoint. But, it has too many eggs for my allergic Gabi. He can tolerate about 1/6 of an egg at a time, so I made a few tweaks. The result is a good compromise that Dan, Gabi and Daniela love.

If you don't have an egg allergy to deal with, I highly recommend you stick with the Meal Makeover Moms' recipe. Here's my less egg-y version:

Black Bean Brownies

One 15 ½-ounce can black beans, drained and rinsed very well
1 large egg
1 tablespoon cornstarch
1 tablespoon ground flaxseed
4 tablespoons canola oil
2 tablespoons water
3/4 cup granulated sugar
1/2 cup cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon baking powder
Pinch salt
1/2 cup mini chocolate chips, divided

1. Preheat the oven to 350°F. Spray an 8 X 8-inch baking pan with nonstick cooking spray and set aside.

2. Place the black beans in the bowl of a food processor; process until smooth and creamy. Add the the rest of the ingredients, except the chocolate chips, and process until smooth. Add ¼ cup of the chips and pulse a few times until the chips are broken up a bit.

3. Pour the batter into the prepared baking dish and sprinkle the top with the remaining ¼ cup chocolate chips.

4. Bake 30 to 35 minutes, or until the edges start to pull away from the sides and a toothpick inserted in the center comes out clean. Cool in the pan before slicing.

Homemade Black Bean Burger

Twana, this one is for you, my friend!

This recipe is inspired by this one from Cooking Light and themes from the yummiest veggie burger on Earth, the one from Houston's Steakhouse. I took the best of what I learned from both and created these. Do not be intimidated by obscure ingredients, such as hoisin sauce or liquid smoke. They are readily available in the store (in the Asian foods and ketchup aisles, respectively). They are good items to have, but regular bbq sauce will work for the combination of hoisin and liquid smoke in a pinch.

I like to make them in large batches to freeze and have available for quick lunch packing on work days.


Homemade Black Bean Burger

1 (2-ounce) hamburger bun, torn into pieces
3 tablespoons olive oil
2 teaspoons minced garlic
1/2 cup coarsely chopped onion
10 oz sliced mushrooms
1/2 cup coarsely chopped carrot
1/2 cup coarsely chopped canned beets
1 (15.25-ounce) can black beans, rinsed and drained
1 teaspoon grated lime rind
3/4 teaspoon chili powder
1/2 teaspoon chopped fresh oregano
1/4 teaspoon salt
1 teaspoon liquid smoke
1 large egg, lightly beaten
2 tablespoons hoisin sauce
1/4 cup vegetable stock

1. Preheat oven to 350.

2. Place bun in a food processor; process 4 times or until crumbs measure about 1 cup. Transfer to a bowl.

3. Heat oil in a large pan. Saute garlic and onion until lightly browned, about 5 minutes on medium heat.

4. Add mushrooms, carrots and beets and saute until soft, about 8 minutes.

5. Combine cooked veggies, beans, chili powder, oregano, salt, lime rind, and liquid smoke in food processor. Pulse 8 times or until mixture looks coarsely chopped. Scrape bean mixture into bowl with breadcrumbs. Add egg and hoisin sauce. Mix well until all ingredients are fully combined. I like to use my hands for this.

6. With moistened hands, divide bean mixture into 6-8 equal portions, shaping each into a 4-inch patty. Place patties on a greased baking sheet.

7. Pour vegetable stock on top of patties. Cover with foil, and bake for 25 minutes.

8. Remove from oven, uncover, and let cool on a cooling rack.

9. Grill as you would a regular burger or freeze.