Cafe Rio Beans +-

From: Bless This Mess

• 2 cloves garlic, minced
• 1 t ground cumin
• 2 T olive oil
• 2 can black beans, rinsed and drained
• 1/3 c tomato juice
• 1 to 1 1/2  t salt
• 4 T fresh chopped cilantro

In a medium skillet, heat the garlic and cumin in the olive oil over medium heat just until fragrant.

Add beans, tomato juice, and salt. 

Continually stir until heated through. 

Just before serving, stir in the cilantro.

Taco Soup ✔+

From: Mom Cunningham

• 1 lb ground beef
• 1 chopped onion
• 1 qt can whole tomatoes
• 4 oz can green chilies
• 1 t chili powder
• 1 t cumin
• 15 oz can kidney beans
• 1 can corn
• 8 oz salsa
• 1/2 t garlic salt
• salt and pepper to taste

Brown ground beef in the bottom of a large pot.

Combine with all other ingredients.

Simmer for 2-3 hours.

Serve with tortilla chips, sour cream, and grated cheese.

Mango Quinoa Salad +-

From: Our Best Bites

• 2 cups cooked quinoa at room temperature, or chilled
• 1 14 oz can black beans, drained and rinsed
• 1 medium mango, peeled and diced
• 1 red bell pepper, diced
• 6 green onions, thinly sliced
• 1 handful chopped cilantro (about 1/2 cup)
• 4 tablespoon red wine vinegar
• 3 tablespoons extra virgin olive oil
• 1-2 tablespoons fresh lime juice
• kosher salt
• freshly cracked black pepper
• Optional: Sliced, peppered Chicken

Place cooked quinoa in a large bowl.  Add mango, red pepper, green onion, black beans, and cilantro.  In a small bowl combine vinegar, olive oil, and lime juice.  Whisk until smooth and pour on top of salad.  Toss to combine and add salt and pepper to taste.  Chill for at least one hour before serving.

Slow Cooked Chicken Enchilada Chili ✔+

From: Picky Palate

• 2 large boneless skinless chicken breasts
• One 15 ounce can corn, drained
• One 15 ounce can black beans, drained
• One 10 ounce can diced tomatoes
• 8 ounces (1 Cup) red enchilada sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic salt
• 1 Cup chicken broth (optional)
• Cooked Steamed Rice

Place all ingredients into crock pot on high heat. Cook on high for 4-5 hours, until chicken shreds easily with a fork. Shred both breasts into bite size pieces and spoon over cooked rice or tortilla. You can also add about 1 cup chicken broth to the chili to make it a bit saucier. Totally optional.

Makes 8 servings