Recipes

Black Bean and Corn Quesadillas

These black bean quesadillas are really cheesy, a little bit spicy, and a little bit sweet. My vegetarian husband goes crazy over them every time! Delicious with salsa and sour cream.

Submitted by EFasse

 Tested by Allrecipes Test Kitchen

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Servings: 8 

Ingredients

• 2 teaspoons olive oil

• 3 tablespoons finely chopped onion

• 1 (15.5 ounce) can black beans, drained and rinsed

• 1 (10 ounce) can whole kernel corn, drained

• ¼ cup salsa

• 1 tablespoon brown sugar

• ¼ teaspoon red pepper flakes

• 2 tablespoons butter, or as needed

• 8 (8 inch) flour tortillas

• 1 ½ cups shredded Monterey Jack cheese

Directions

1. Heat olive oil in a large saucepan over medium heat. Cook and stir onion in hot oil until softened, about 2 minutes. Stir in beans and corn, then add salsa, brown sugar, and red pepper flakes; mix well. Cook until heated through, about 3 minutes. Remove from heat.
   
   

2. Melt about 1 ½ teaspoons butter in a large skillet over medium heat. Place a tortilla in the skillet. Sprinkle with ¼ of the Monterey Jack cheese, then top with ¼ of the bean mixture. Place another tortilla on top; cook until the bottom is golden, then carefully flip and cook until the other side is golden. Repeat with remaining tortillas and filling.
   
   

Cook’s Note

This is a very versatile recipe. Feel free to play around and add chicken or veggies if you desire. 

Guacamole

• 2 large ripe Avocados, halved and pitted

• 1 Tbsp fresh lime or lemon juice

• ¾ cup red onion, minced 1 garlic clove, minced

• 1 jalapeño, stem and seeds removed, minced

• 2 Tbsp cilantro leaves, finely chopped / ripe tomato, chopped (optional)

• Salt and pepper, to taste Tortilla chips, to serve

Scoop out the avocado with a spoon and Mash lightly with a fork, leaving some small chunks. Add lime or lemon juice. Add the onion, garlic, jalapeño and tomatoes, then mix. Add salt and pepper to taste. Serve immediately with tortilla chips, or wrap tightly and refrigerate up to 3 days.

Balsamic Maple Brussel Sprouts

These extra crispy roasted balsamic maple brussel sprouts are the perfect healthy side dish to any meal. They're insanely delicious and ready in 35 minutes!

Prep Time 

5 minutes

Cook Time 

30 minutes

Total Time 

35 minutes

Serving 

4 servings

Ingredients

• 1 pound brussels sprouts, trimmed & cut in half

• 2 tbsp olive oil or avocado oil

• ¾ tsp salt, more to taste

• ½ tsp black pepper

• 2 tbsp maple syrup

• 2 tbsp balsamic vinegar

• Optional Additions: toasted hazelnuts, crumbled bacon, crumbled turkey bacon, toasted almonds, crushed peanuts 

Instructions

• Preheat the oven to 400°F and grab a large rimmed baking sheet. TIP: for extra crispiness, roast on the sheet directly, and don’t use parchment paper!

• Make the glaze by mixing together the balsamic vinegar and maple syrup in a small bowl and set aside.

• Prepare the brussels sprouts by trimming the ends off and cutting them in half. Feel free to remove any leaves that are browned and wilted.

• In a medium mixing bowl, toss the brussels sprouts with olive oil, salt, and pepper until fully coated.

• Spread them across your large baking sheet in a single layer cut-side down. TIP: make sure they are cut side down to ensure super crispy brussels!

• Roast for 20 - 25 minutes.

• As soon as the brussel sprouts are done roasting, toss them immediately in the balsamic maple mixture. Mix them, so they are coasted on the baking sheet.

• Roast for 5 - 10 extra minutes until everything is tender, golden, and crispy.

• Sprinkle a dash of salt or chopped-up roasted almonds or hazelnuts on top. You can even add bacon crumbles. Enjoy!

Notes

Maple Syrup: You can use honey instead of maple syrup. In this case, the recipe will no longer be vegan.

Serve immediately. Crispy roasted brussels sprouts are best enjoyed right out of the oven or within 10 minutes. They will not be crispy if you store extras for later and reheat them in the microwave.

Roast brussels sprouts directly on the baking sheet. For extra crispiness, roast the brussels directly on the baking sheet, and don’t use parchment paper.

Roast them cut-side down. This ensures the insides don’t dry out from the heat as they roast, and the outside leaves get extra crispy.

Roast them undisturbed – no mixing.Don’t store the Brussels halfway through! Let them roast cut-side down until you add the maple balsamic glaze.

Storing: Balsamic maple roasted brussels sprouts are best enjoyed immediately out of the oven. If you have leftovers, store them in an airtight container in the fridge for up to 5 days. Read the reheating instructions below – do not microwave!

Reheating: For best results, reheat in the air fryer at 350°F for 5 – 10 minutes or in the oven or toaster oven at 350°F for 5 – 10 minutes until warm. DON’T MICROWAVE – they will be soggy.

Spicy Pumpkin Chili

Ingredients

• 1 pound lean ground turkey meat

• 2 Tbsp avocado oil, or olive oil

• 1/2 tsp crushed red pepper flakes, or to taste

• 3 fresh garlic cloves, minced

• 1 small yellow onion, diced

• 2 green bell peppers, diced

• 15 ounces cooked red, chili, OR black beans, rinsed and drained

• 15 ounces cooked chickpeas, rinsed and drained

• 15 ounces diced tomatoes, with juice, jar or fresh

• 1/2 cup low sodium broth, or stock (vegetable, chicken, or beef)

• 15 ounces pure pumpkin puree

• 2 tsp pumpkin pie spice

• 2 tsp chili powder

• 1 tsp ground cumin

• 1 tsp sea salt, or to taste

• Optional Toppings: diced avocado, fresh chopped parsley/cilantro,

• sliced red chili, cheese, greek yogurt

Instructions

1. Heat oil in large skillet over medium-high heat; Add in turkey meat and cook, stirring occasionally until crumbly and no longer pink, about 5-7 minutes.

2. Stir in the red pepper flakes, diced bell pepper, garlic, and onion; continue cooking until the meat has browned and the onion has softened.

3. Add in beans, chickpeas, tomatoes, broth, pumpkin puree and spices.

4. Cover with a lid and cook on low for an additional 20 minutes.

5. Garnish with your favorite toppings and enjoy!

6. It's even better tasting the next day, so double it for #FoodPrep

Chocolate + Cashew Butter Overnight Oats Recipe

Ingredients

• 1 cup (dry) old fashioned rolled oats(gluten free if desired)

• 1 Tbsp chia seeds

• 1.5 cups unsweetened almond, or cashew milk

• 1 Tbsp pure maple syrup or raw honey

• 1 Tbsp cashew butter

• ½ tsp vanilla extract

• 2 Tbsp raw cocoa powder

• Topping ideas:

• fresh banana slices

• 2 Tbsp chopped cashews

Instructions

1. Mix all ingredients (besides toppings) well, and divide evenly between two separate medium sized glass jars fitted with a lid.

2. Cover and place in the refrigerator for atleast 2 hours or overnight.

3. Before serving, top with banana slices and chopped nuts.

4. Yes! They are eaten cold, like pudding.

5. Prep a few of these for your week ahead - place in the refrigerator, give a little stir in the morning...breakfast is on!☆Absolutely no cooking required

Almost Almond Flour Pancakes

Ingredients

• Dry Ingredients:

  • 1 1/2 Cups Almond Flour

  • 1 1/2 Cups Whole Wheat Flour

  • 2 Tbs Baking Powder

  • 1 Tsp Salt

• Wet Ingredients

  • 4 Eggs

  • ~1 cup plain Greek Yogurt (alternate: Cottage cheese)

  • 1 Tsp Vanilla Extract

• Batter: Combine above and add:

  • 1 - 2 cups Milk  (add per thickness)

  • 2 - 3 Tbs Coconut Oil or Butter if your nasty

• Optional additives:

  • Peanut butter powder

  • Walnuts

  • Trilogy Health seeds (Hemp, Flax, Chia)

  • Chocolate Chips (push in per pancake, don't mix with batter)

  • 1 can of Pumpkin Puree (Replacing Yogurt in Wet Ingredients above)