Huevos Rancheros Verdes

Tortillas stacked with beans, eggs, and cheese, and smothered with salsa verde

We were in San Diego a few weeks ago to celebrate my birthday and ate a lot of delicious food while we were down there. One meal that stood out was the huevos rancheros I had for brunch at Prepkitchen in La Jolla.  These huevos rancheros were unique for two reasons: they were stacked and layered like a cake, and they had a green tomatillo sauce instead of a red sauce. The layered effect made it so every bite had a bit of beans, eggs, cheese, salsa, tortilla, and avocado - basically every bite was a perfect mouthful. I recreated the dish at home using a few shortcuts (store-bought salsa verde and a fast version of refried black beans) that make this a great recipe for a weeknight dinner or for a casual weekend breakfast. Feel free to customize the toppings and layers at you like - or prep all the ingredients and let each person assemble their own. This is an easy recipe to double or triple.


Related Recipes:
- Chorizo Huevos Rancheros
- Chilaquiles
- Black Bean Huevos Rancheros


Huevos Rancheros Verdes:
Ingredients
- 4 corn tortillas
- 14 oz. can of black beans, drained and rinsed*
- 1 c. salsa verde
- 3/4 c. grated Monterey Jack cheese
- 4 eggs, scrambled
- splash of milk
- 1/2 tsp. ground cumin
- 1/4 tsp. chile powder
- 1 avocado, thinly sliced
- canola oil
- salt
- pepper
- sour cream, hot sauce, fresh cilantro (for garnish)

Recipe

• Preheat the oven to 400F.
• Brush both sides of the tortillas with canola oil and lay in a single layer (slight overlap is ok) on a baking sheet.
• Cook the tortillas for 5-7 minutes in the oven, or until crispy. Remove and let cool a bit.
• Meanwhile, add the beans, 1/4 c. water, cumin, chile powder, and a big pinch of salt to a small pot and bring to a boil. Lower to a simmer and cook for 5 minutes, then mash with a potato masher to form a spreadable consistency. Continue simmering until it reaches the desired consistency, adding a splash more water if needed.
• Whisk the eggs, milk, and a pinch of salt and pepper together.
• Heat a little more canola oil in a skillet and scramble the eggs. Slightly undercook them as they will be going in the oven.
• To assemble the huevos, add a little bit of salsa verde to the bottom of 2 small baking dishes.
• Spread the beans on 2 crispy tortillas, then lay them in each baking dish. Top each with another tortilla and divide the eggs and then the cheese on top. Pour the remaining salsa on top.
• Bake for 5-7 minutes, or until the cheese melts.
• Add a dollop of sour cream, sliced avocado, and cilantro on top of each dish. Serve with hot sauce.

Serves two, generously

*Or cook your own beans, add in some of the bean cooking liquid, and skip the water and additional seasonings.

Coconut-Pineapple Pork & Black Bean Tacos

Turn ground pork and canned beans into quick and flavorful tacos

Tacos are a mainstay around our house and run a wide range of styles from healthy grilled veggie to crispy cheesy beef. I thought I'd tried nearly every kind of taco out there until I came across this recipe for coconut-pineapple pork and black bean tacos from Food52. Ground pork and beans cook with a blend of spices and then simmer in a mixture of coconut milk, pineapple, and lime juice. The tacos are a  blend of spicy, sweet, and tangy flavors and get an added kick from fresh herb and raw vegetable garnishes. The main ingredients of the dish, ground pork and canned beans, are very inexpensive and high in protein, making this a surprisingly inexpensive and healthy meal. I actually made a double recipe and used the leftovers in a burrito bowl with brown rice, which served as a bed for all the coconut-milky sauce (highly recommended).

Note: Because the pork is rather saucy, I recommend double stacking your tortillas to prevent them from getting soggy or falling apart.

More Taco Recipes:
- Grilled Cod Tacos with Citrus Slaw & Avocado Crema
- Flank Steak & Rajas Tacos
- Grilled Summer Vegetable Tacos
- Crispy Ground Beef Tacos


Coconut-Pineapple Pork & Black Bean Tacos:
 Ingredients
- 8-10 corn tortillas
- 1 lb. ground pork
- 1 can (15 oz.) black beans, drained and rinsed
- 1 onion, minced
- 1 garlic clove, minced
- 1 avocado, thinly sliced
- 2/3 c. coconut milk
- 1/4 c. pineapple juice*
- 1 tbsp. lime juice
- 1 tbsp. coconut or canola oil
- 2 tsp. ground cumin
- 2 tsp. smoked paprika
- 1 tsp. dried oregano
- 1/4 tsp. cayenne pepper
- kosher salt
- black pepper
- fresh cilantro, crumbled cheese, thinly sliced radish (suggested garnishes)

Recipe

• Heat the oil over medium high heat in a large skillet and add the onion.
• Cook for 5 minutes, or until the onion is translucent, then add in the garlic and cook for another minute.
• Stir in the cumin, paprika, oregano, and cayenne and cook for another minute.
• Add in the pork and use a wooden spoon to break up the meat. Season with a big pinch of salt and pepper.
• Cook for another 5 minutes, or until the meat is brown. Don't stir too much or the meat won't brown and get good crispy bits.
• If there is a lot of rendered fat in the pan, drain some of it off (my pork was pretty lean so I didn't do this). Add in the coconut milk and lower the heat to a simmer for about 5 minutes, or until thickened.
• Add in the beans, pineapple juice, lime juice, and another pinch of salt. Cook for another few minutes then check for seasoning.
• Use a slotted spoon to divide the mixture into tortillas. Garnish with some avocado, cilantro, cheese, and radish.

Serves four-five

*This is a great use for those little cans of pineapple juice you might have in the back of your pantry.

Crispy Lentils & Lamb

A one-pot meal full of Mediterranean spices

The worst part about going on vacation is the first day back at work. We got back from a trip to Cancun on Sunday night, only to get up early and spend a long Monday at work weeding through a massive email inbox. I really wanted to make something quick and easy for dinner that night to get back into a routine and detox a bit from the five days of all-you-can-drink-and-eat. This lamb and lentil dish comes from the latest issue of Bon Appetit and only requires one pan and about thirty minutes of time. The lean lamb and lentils are a great source of protein, while the cold cucumber and green herbs add freshness and crunch. There's a great balance between hot and cold, spice and richness, acid and fat. The lamb and spices make the whole house smell good and was a great way to end a long day.


Related Recipes:
- Lamb Burgers with Tzatziki and Feta
- Lentil "Meatballs" with Lemon Basil Pesto
- Lamb & Beef Kofta with Yogurt Sauce


Crispy Lentils & Lamb:
Ingredients
- 1 c. brown or green lentils
- 1/2 lb. ground lamb
- 2 Persian cucumbers, diced
- 2 cloves garlic, peeled and very thinly sliced
- 1 c. plain Greek yogurt
- 1/2 c. fresh parsley or cilantro or both, roughly chopped
- 2-3 tbsp. canola oil
- 1 tsp. red chile flakes
- 1/2 tsp. cumin seeds
- kosher salt
- black pepper
- lemon wedges, for garnish

Recipe

• Add the lentils and 4 c. water to a pot, bring to a boil, then lower to a simmer and cook for 15-20 minutes, or until tender but not mushy. Drain and set aside.*
• Meanwhile, heat 1 tbsp. canola oil in a large skillet over high heat.
• Shape the lamb into a large patty, about 1/4" thick, and season both sides generously with salt and pepper.
• Cook the lamb for 4-5 minutes on one side, then flip and cook for another 4-5 minutes, or until the patty has formed a crispy brown crust. If there's a lot of fat in the pan, drain some off and reserve it.
• Using a spatula, break the patty into bite-size pieces and add in the garlic, red chile flakes, and cumin seeds.
• Cook, stirring often, until the lamb is no longer pink. Transfer the lamb mixture to a plate.
• Add reserved fat or 2 tbsp. canola oil to the skillet and add the cooked lentils and a big pinch of salt and pepper.
• Cook the lentils, stirring once or twice, until they start to get crispy and brown.
• Add the lamb back in and stir to combine. Turn off the heat and stir in the cucumbers and herbs. Check for seasoning.
• To serve, divide the yogurt among four plates and then spoon the lamb and lentils on top. Serve with a squeeze of lemon.

Serves four

*Cooked lentils can be cooked, cooled, and kept in the fridge for several days.

Black Bean Soup with Cumin Crema

A filling vegetarian soup with a rich and smokey flavor

I went from avoiding beans my whole life to loving them just a couple years ago. For me, it's all about the texture and I still won't eat them if I think they'll be mushy or slimy in any way. Not surprisingly, I'd never eaten black bean soup until this weekend when I made this recipe from The Smitten Kitchen, and it was so good! The slow-cooked beans have a real depth of flavor and the soup gets a smokey and spicy kick from the chipotles and cumin. It tastes like a vegetarian chili, but with half the ingredients and steps that you'd find in a traditional chili recipe. The cumin seed crema adds richness and the contrasting black and white swirls makes a simple pot of soup look really impressive. I served wedges of caramelized onion and chorizo quesadillas on the side for a twist on grilled cheese and tomato soup.


Related Recipes:
- Slow-Cooked Black Beans
- Curried Split Pea Soup
- White Chicken Chili


Black Bean Soup with Cumin Crema:
Ingredients
- 7 c. hot water
- 1 lb. dried black beans
- 1 c. creme fraiche, Mexican crema, or sour cream
- 2 bell peppers, diced
- 2 red onions, diced
- 4 cloves of garlic, peeled and minced
- 1 lime, juiced
- 2 tbsp. olive oil
- 4 tsp. ground cumin
- 1 tbsp. canned chipotle peppers in adobo sauce
- 1 tbsp. cumin seeds
- kosher salt

Recipe

• Heat the olive oil in a large pot over medium high heat.
• Add in the peppers and onions and cook for 5-7 minutes, stirring occasionally, or until starting to brown.
• Add in the garlic and ground cumin and cook for another minute.
• Add in the beans and water, bring to a boil, cover with a lid, and lower to a simmer.
• Cook for 3-5 hours on low,* or until the beans are very tender.
• Transfer 3-4 c. of soup to a blender or food processor and puree until smooth, then stir the puree back into the soup.
• Add the lime juice, chipotle, and 3/4 tsp. salt and stir to combine. Taste for seasoning and adjust as necessary.
• Meanwhile, toast the cumin seeds in a hot dry skillet for a few minutes, or until fragrant. Transfer the seeds to a mortar and pestle and pound until crushed but still coarse.
• Stir the cumin seeds and a pinch of salt into the creme fraiche.**
• To serve, ladle the soup into bowls and swirl in a dollop of the cumin crema.

Serves six

*Black beans can vary in cooking time and the heat of your simmer.

**The crema can be made a day in advance and kept in the fridge in a sealed container.

Homemade Hummus

Homemade hummus is world's better than the store-bought stuff

When it comes to eating, there seems to be two kinds of people: those who eat a few big meals a day and those who love to snack. I generally fall into the first category, mainly because I can't keep good snacks around the house without my husband secretly eating them all, but the cleanse we're on makes healthy snacks very necessary. I created a big batch of homemade hummus over the weekend and we've been bringing some to work with crudités everyday to munch on. Making hummus at home couldn't be easier, as all you really need to do is dump all the ingredients into the food processor and blend it up. It tastes so much fresher than the store-bought stuff and it gives you control on exactly what you put in it. I'm looking forward to experimenting with other flavors soon, as the possibilities are really endless.  Serve it as a dip or on a sandwich for a healthy and flavorful snack or spread.


Related Recipes:
- Garlic Whole Wheat Pita Chips
- Warm Spinach Artichoke Dip
- Preserved Lemons


Basic Homemade Hummus:

• Drain a 15 oz. can of chickpeas and place them in a food processor or heavy-duty blender.
• Puree the chickpeas for about a minute, or until they are finely ground. Scrape down the side with a spatula if necessary.
• Add in 1/2 c. tahini,* 2 tbsp. lemon juice, 2 minced garlic cloves, 1/2 tsp. kosher salt, and a few dashes of hot sauce.
• Blend until combined, then slowly add in 1/4 c. water until the hummus is a smooth and desired consistency. Check for seasoning.
• Refrigerate for at least 30 minutes before serving.
• Optional: drizzle with olive oil and season with a touch of smoked paprika before serving.

Makes approx. two and a half cups

*Sesame seed paste. Often found by the nut butters in grocery stores or in the ethnic foods aisle.

Curried Split Pea Soup

A gorgeous soup that looks and tastes amazing ... and it's vegan!

This soup has been on my mind ever since I saw it on Sprouted Kitchen a few weeks ago. It's not an ordinary split pea soup by any means. The curry spices, coconut milk, and orange juice add a ton of exotic flavor, sweetness, and creaminess. A roasted sweet potato helps to naturally thicken the soup and add body, which is a trick that I can't wait to try with other soup recipes in the future. It's the perfect healthy recipe for the cleanse this week (and it also happens to be vegan), because it's rich and satisfying and will keep you full for a long time. I leave the soup a bit chunky and garnish with sesame seeds and microgreens for some extra texture that stops me from craving a piece of crusty bread to go with it. However, if you're not on a diet, bread and soup are always a good pairing.


Related Recipes:
- Curry Coconut Lentil Soup
- Winter Vegetable Minestrone
- Broccoli, Lemon, & Parmesan Soup


Curried Split Pea Soup:
Ingredients
- 6 c. low-sodium vegetable or chicken broth
- 1 1/2 c. split peas
- 1 c. light coconut milk, plus more to garnish
- 3/4 c. cooked, peeled sweet potato (bake in a 400F oven for 40 minutes, or until tender)
- 1/3 c. fresh-squeezed orange juice
- 1 red onion, thinly sliced
- 3 cloves garlic, minced
- 1" thumb of ginger, peeled and minced
- 2 tbsp. olive oil
- 2 tsp. curry powder
- 2 tsp. cumin
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- pinch of cayenne
- microgreens, black sesame seeds, cilantro (for garnish)

Recipe

• Heat the olive oil in a large pot or dutch oven over medium high heat.
• Add in the onion, ginger, and garlic, and cook for 5-7 minutes, or until soft.
• Stir in the curry powder, cumin, salt, and pepper and cook for another minute.
• Add in the split peas and broth, bring to a boil, then lower to a simmer and cover with a lid.
• Cook for 45-60 minutes, or until the split peas are very soft.
• Let cool slightly, then use a blender or food processor to carefully puree until mostly smooth.
• Return the soup to pot and stir in the coconut milk, orange juice, and cayenne. Taste for seasoning.
• Ladle soup into bowls and garnish with a splash more coconut milk, sesame, cilantro, and microgreens.

Serves four-six

White Chicken Chili

A healthy and hearty soup made of chicken, chiles, and white beans

Early fall is chile season. Every year, there is a special pop-up vendor at one of our local farmers' markets that sells bags of roasted poblanos, anaheims, and jalapeños, and it makes the whole market smell like fire and charred peppers. I always buy a few bags since the leftovers hold up really well in the freezer. Since it's unlikely that you'll be able to buy chiles pre-roasted for this recipe, I've included directions for how to easily do it at home. Go to the trouble of making a big batch so that you can always have some on hand to add to salsas, stir-frys, soups, and more.

This white chicken chili is healthier and more brothy than most chilis, but it's packed full of tender chunks of white meat chicken, cannelloni beans, and the roasted chiles, and it makes a satisfying one-pot meal. I like to garnish my bowls with sliced avocado and serve a cheese quesadilla on the side for dipping (like a southwestern take on the classic tomato soup and grilled cheese), but feel free to customize the garnishes. Sour cream, grated cheese, and crispy tortilla strips would all be good additions.


Related Recipes:
- Turkey Chili
- Grilled Chicken Chili
- Mexican Turkey Tortilla Soup


White Chicken Chili:

• Roast the chiles. Place 1 poblano pepper and 3 anaheim chiles directly over a gas burner on your oven, on a gas grill, or on a sheet pan under a broiler. Char the chiles, turning once, until the skins are black. Transfer the chiles to a bowl and cover with plastic wrap for 5 minutes, then rub off the skins and discard the stems and seeds.
• Meanwhile, heat 2 tbsp. olive oil in a large pot over medium high heat.
• Add in 1 1/4 lb. boneless skinless chicken breasts, diced into bite-size pieces, and season with salt and pepper.
• Cook the chicken until browned on the outside, then transfer to a plate with a slotted spoon.
• Turn down the heat to medium and add in 1 diced onion and cook for 5-7 minutes, stirring occasionally, or until soft.
• Add in 2 minced garlic cloves, 1 tbsp. ground cumin, and 1 tsp. ground coriander and cook for another 30 seconds.
• Dice the roasted chiles and add them in, along with the chicken and 3 c. low-sodium chicken broth. Add in a big pinch of salt.
• Bring the chili to a boil, lower to a simmer, and cook for 20 minutes.
• Drain and rinse 1 can of cannelloni beans and mash half with a little bit of chicken broth into a paste. Add the mashed beans and the remaining whole beans to the chili and cook for another 10 minutes.
• Stir in the juice of 1 lime. Check for seasoning and adjust if necessary.
• To serve, ladle the chile into bowls and top with fresh cilantro leaves and sliced avocado.

Serves four-five

Chili will keep (without garnishes) in the fridge for several days. Reheat before serving.

Lentil "Meatballs" with Basil-Almond-Lemon Pesto

You won't miss the meat with these protein-packed lentil balls and tangy pesto

We decided to go easy on the cleanse-worthy eating over the weekend so that I could make these lentil "meatballs" from Sprouted Kitchen. While undoubtedly still a healthy, protein-packed meal, these do contain a little bit of cheese and breadcrumbs (as every good meatball recipe should). Unsurprisingly, this meal was my favorite thing that I've eaten lately. The pureed lentils really do have a meaty texture but manage to stay tender and moist while baked. I like to serve them more like quinoa cakes: with an herby sauce and lots of baby greens on top. You could easily treat them just like meatballs, though, and toss with tomato sauce and pasta. Leftovers lose a little bit of their crunchy crust but make a delicious and portable snacks or lunch.


Related Recipes:
- Chicken & Prosciutto Meatballs
- Parmesan & Herb Quinoa Cakes
- Lamb Meatballs with Yogurt Sauce


Lentil "Meatballs" with Basil-Almond-Lemon Pesto:
For Pesto

• Combine 6 oz. fresh basil leaves, heaping 1/4 c. toasted almonds,* the zest and juice of 1/2 lemon, and 2 tbsp. grated parmesan cheese in a food processor. Add in a pinch of salt, pepper, and red chili flakes.
• Stream in 1/4 c. extra virgin olive oil until a sauce forms. Check for seasoning and adjust if necessary. If you want the sauce thinner, add in a little water.

For "Meatballs"

• Preheat the oven to 400F.
• Pulse 3 c. of cooked black lentils** in a food processor until a kind of chunky paste forms (most of the lentils should be completely pureed but some should be mostly intact).
• Scrape the lentils into a large mixing bowl and add in 3 beaten eggs, scant 1 c. panko breadcrumbs, 1 1/4 c. ricotta cheese, 1/4 c. grated parmesan cheese, 3 tbsp. minced parsley, 2 minced garlic cloves, and 2 tsp. dried Italian herbs and stir to combine.
• Roll the lentil mixture into 1" balls and place on a parchment or silpat-lined baking sheet - you should get about 2 dozen meatballs.
• Lightly brush each ball with olive oil and transfer to the oven.
• Cook for 10 minutes, then gently flip each ball over and bake for another 10 minutes.
• To serve, put a few spoonfuls of pesto on the bottom of a plate, top with meatballs, dollop each ball with more pesto, and sprinkle with a handful of baby arugula.

Serves six

*Add raw almonds to a dry pan and cook over medium-high heat, stirring occasionally, for 3-5 minutes, or until nuts smell toasty.
**I used 1 c. of dried lentils that I covered in water and cooked for 20 minutes, or until tender. Can substitute with other firm whole lentils, such as green or du Puy.

Borlotti Beans on Garlic Toast

Tender borlotti (cranberry) beans are the perfect compliment to good, crusty bread

Beans on toast might seem like boring peasant food, but this recipe will change your mind. Borlotti beans, also known as cranberry beans, are sweeter and creamier than other varieties. Simmering the dried beans with fresh garlic and rosemary imparts a ton of flavor during cooking and finishing them with a drizzle of extra virgin olive oil adds richness. I'm lazy about doing any steps that require things to "sit overnight", so I just put the dried beans directly into a pot without soaking them first. This will add to the cooking time, but I was still able to make perfectly tender beans in about 90 minutes. The borlottis are a nice alternative from the more typical black, pinto, or white beans, and can be served as a side dish along grilled or roasted meat, add body to soups or stews, or make a great snack. One of my favorite ways to enjoy them is on top of an olive oil and garlic-rubbed crouton. The crunch of the bread compliments the tenderness of the beans and makes a delicious snack or light meal. A handful of baby greens on top would be a nice addition, too.


Related Recipes:
- Slow-Cooked Black Beans
- Fava Bean Quinoa Cakes with Poached Eggs
- Bean, Cheese, & Avocado Tostadas with Fried Eggs


Garlic & Rosemary Borlotti (Cranberry) Beans on Garlic Toast:

• Rinse 1 lb. of dried borlotti beans (also called cranberry beans) and place in a large heavy pot. Cover with cold water by 2-3 inches.
• Add in 3 sprigs of fresh rosemary and 2 cloves of whole peeled garlic.
• Bring the pot to a light boil, then lower to very low simmer and cover with a lid.
• Let the beans cook for 1-2 hours*, or until tender but still slightly al dente. Stir in a few good pinches of salt and taste for seasoning.
• Once beans are cooked, slice a baguette into rounds and toast a couple slices until golden.
• Immediately rub the toast with a clove of garlic and drizzle with extra virgin olive oil.
• Use a slotted spoon to spoon some of the beans on top of the toast, then add another drizzle of olive oil and a sprinkle of flaked sea salt.

Serves ten - twelve (beans)

*Depending on the brand of bean you used and whether or not they were soaked before.

Bean, Cheese, & Avocado Tostadas with Fried Eggs

You'd never know these tostadas are made from leftovers

I love simmering a big pot of beans over the weekend and then using the leftovers as a side dish, snack, or part of a meal all week long. I had a handful of leftover beans that I mashed together and smeared onto a hot crispy tostada shell before sprinkling with cheese and topping with a fried egg. It’s a humble meal, but the garnishes of buttery sliced avocado, spicy jalapeno, and fresh cilantro keep it flavorful and exciting. It makes a great breakfast, but I usually eat something like this for dinner on a busy weeknight. There are seemingly endless variations of this recipe and it’s a great vehicle for using up any leftovers you have in your fridge.

Related Recipes:
- Perfectly Cooked Black Beans
- Chilaquiles
- Mahi Mahi Tostadas with Avocado Sauce


Mashed Bean and Cheese Tostadas with Fried Eggs, Avocado, & Jalapeños:

• Heat 1" of canola oil in a small skillet until very hot and shimmering.
• Add in 4 corn tortillas, one tortilla at a time, and cook until crisp and golden, using tongs to flip a few times while frying. Let the tostada shell drain on paper towels and repeat the process with the next three tortillas.
• Meanwhile, mash 1 c. of warm, cooked black beans with a few tbsp. of bean cooking liquid* until thick and spreadable. Season with salt and pepper as necessary.
• Spread a layer of the black beans on one side of each tostada, then sprinkle with a layer of grated Jack cheese. Place the tostadas on a baking sheet and transfer to a 350F oven to melt the cheese and keep warm.
• While cheese is melting, fry 4 eggs to your desired doneness and season with salt and pepper.
• Transfer the tostadas to plates, top each with a fried egg, a few slices of avocado, slices of thinly sliced jalapeño, and a few leaves of fresh cilantro.
• Serve immediately and enjoy.

Serves four

*This is if you cooked your own dried beans. Otherwise, drain canned beans and add a little water or chicken stock as necessary to form the right consistency.

Chicken & Black Bean Nachos

The ultimate nachos with layers of melted cheese, grilled chicken, and black beans

In college, my roommates and I were known to come home after the bars and make an epic (or so it seemed after hours of drinking) batch of nachos. It was a collaboration: someone would have a half-eaten bag of chips, a few people would have some cheese or salsa, and we'd throw it all together and eat it straight off the baking sheet. These nachos are so much better than that. They're full of grilled chicken (double or triple the recipe below and use the extras in tacos or fajitas), slow-cooked black beans, layers of melted cheese, and restaurant-style tortilla chips. The ingredients are important, but the real success comes in the construction - nachos need to be constructed in layers so that you're not left with a bunch of naked chips at the bottom. I also like to serve the condiments on the side, so each chip can be dipped in guacamole or salsa as guests wish. This is my ultimate version, but feel free to use whatever toppings you like best.


Related Recipes:
- Baked Tortilla Chips
- Homemade Guacamole
- Slow-Cooked Black Beans
- Tomatillo Salsa


Chicken & Black Bean Nachos:

• Season 1 boneless skinless chicken breasts with 1 tsp. cumin, 1 tsp. chile powder, and 1/2 tsp. kosher salt.
• Grill chicken for 4-5 minutes per side, or until outside has some char to it and the inside is just cooked.
• Let rest for a few minutes, then chop into small, bite-size pieces.*
• Meanwhile, arrange 1 even layer of tortilla chips on a baking sheet.
• Top with 3/4 c. grated cheddar cheese and 3/4 c. grated Monterey Jack cheese.
• Sprinkle with 1/4 c. cooked black beans and half of the chicken.
• Repeat with another layer of chips, cheese, beans, and chickens.
• Bake in a 400F oven for 8-10 minutes, or until cheese is bubbling and fully melted.
• Sprinkle with thinly sliced jalapeños and serve with guacamole, salsa, sour cream, etc.

Serves two-four (main dish)

Serves six-eight (appetizer)
*Can be cooked a day or two ahead and kept in the fridge. Or use any leftover cooked chicken you have on hand.

Vegetable Burrito Bowls

All the makings of a vegetarian burrito, sans the tortilla

These vegetable burrito bowls are one of my favorite healthy meals because they are so filling and flavorful and can be customized to infinite variations, including non-vegetarian versions. This is a great meal to plan for the end of the week because it makes use of a lot of leftovers: extra brown rice (or try quinoa, or spanish rice, or farro), a bit of black beans, a lots of grilled veggies. I make a spicy-sweet dressing from jalapenos, cilantro, honey, and fruit juice that brings everything together. You could also add some lettuce if you wanted to make it more of a salad, but I prefer to eat it as a hot bowl. It's a low-carb, high-protein meal that doesn't feel like health food and is nearly as good as the kind you can get at the nearby Mexican chain (cough, cough... Chipotle).


Vegetable & Black Bean Burrito Bowls:
For Jalapeno-Lime Dressing

• In a blender or food processor, add a handful of fresh cilantro, 2 tbsp. orange juice, 2 tbsp. lime juice, 1 tbsp. minced jalapeño pepper, 1 tbsp. honey, and a pinch of salt and pepper.
• Blend until smooth, then drizzle in 1/4 c. canola oil and blend until emulsified.*

For Burrito Bowls

• Heat a grill to high heat.
• Toss an assortment of vegetables (I used 2 bell peppers, 2 poblano peppers, 2 ears of corn, 1 Japanese eggplant, 1 red onion, and 1 zucchini) with canola oil and a mixture of 2 tbsp. ground cumin, 1 tbsp. paprika, 1 tbsp. granulated garlic, 1 tbsp. chile powder, 1/2 tbsp. kosher salt, and 1/2 tsp. cayenne pepper.**
• Grill vegetables until tender, then chop into bite-size pieces.
• Divide 1 1/2 c. cooked brown rice into four bowls, top each with 1/2 c. cooked black beans,*** some of the grilled vegetables, 1 sliced avocado, and drizzle with the jalapeno-lime dressing.

Serves four

*Dressing can be made two days in advance and kept in the fridge in an airtight container.
**Or any taco seasoning that you like.
***I used this recipe.

Bean, Cheese, & Egg Tostadas

Now that I like black beans, I’m able to enjoy their benefits of being one of the cheapest dishes to make. This recipe couldn’t be easier as it’s made entirely of ingredients I usually keep around  the house – tortillas, cheese, eggs – and leftover beans from a big pot I made last weekend. While simple, the flavors and textures are still exciting from the crispy fried tostadas, runny egg yolk, and hearty black beans. I serve a few garnishes that really pack a punch and elevate the dish: toasted cumin oil, sliced avocado, quick-pickled red onion, and fresh cilantro. It’s a quick and cheap meal at its finest.

Bean, Cheese, & Egg Tostadas:

• Heat 1/2" of canola oil in a heavy skillet under very hot but not smoking.
• Add in a corn tortilla and cook for 2 minutes a side, turning once, or until puffed, crispy, and golden brown.
• Set tostada on a paper towel to drain, sprinkle with salt, and repeat with 3 more corn tortillas.*
• Sprinkle each tostada with grated monterey jack cheese and melt in a 375F oven for 3-4 minutes.
• Meanwhile, heat 1 tbsp. olive oil and 1 tsp. cumin seeds in a skillet until cumin is toasted, about 2-3 minutes.
• Pour out the cumin oil into a bowl and place back on the stove.**
• Crack in 4 eggs and fry until whites are set and yolks are still runny. Season with salt and pepper.
• To assemble, spoon warm black beans*** on top of each cheesy tostada, top with a fried egg, and drizzle with reserved cumin oil.
• Serve with avocado, pickled red onions, fresh cilantro, hot sauce, etc.

Serves two-four

*I like to keep tortillas on a baking rack over a baking sheet in a hot oven while they're waiting to be assembled. Can be made and stored in the oven an hour before serving.

**Leave a little oil in the pan to fry the eggs with.

***I used leftover beans from this recipe. You can use any cooked, drained beans that you like.

Slow Cooked Black Beans

My tastes have changed so much over time and I find myself liking more and more foods that I used to stay far away from. Beans of all kinds used to be at the top of my list of least favorite ingredients, but I recently decided to try making black beans at home and was surprised by how much I enjoyed them. Unlike canned beans (which I still won't go near), dried beans can be cooked until your desired doneness - I prefer mine pretty al dente - and simmer in a seasoned liquid that imparts a great flavor. This recipe (inspired by one in the Smitten Kitchen cookbook) takes a few hours to cook but will last for days after. Eat them simply as a side dish, sprinkle into tacos or burritos, or fold into rice for cheap, easy meals all week.


Slow Cooked Black Beans:

• Heat 1 tbsp. olive oil in a large, heavy pot.
• Add in 1 diced onion and cook over medium heat for 6-8 minutes, or until soft and translucent.
• Add in 3-4 minced garlic cloves and cook for another minute.
• Add in 2 tbsp. tomato paste, 1 tbsp. ground cumin, 1 tsp. paprika, and 1/2 tsp. cayenne pepper, and cook for 1-2 minutes, stirring, until it turns a rusty color.
• Add in 8-9 c. water* and scrape up any brown bits from the bottom of the pot.
• Stir in 1 lb. dried black beans, a large pinch of salt, and a few sprigs of fresh oregano.
• Bring the beans to a boil, then cover with a lid and lower to a very low simmer.
• Cook beans for 2 1/2 hours,** or until tender but not at all mushy.
• Stir in the juice of 1 lime and adjust seasoning as necessary.
• Drain off excess liquid and serve.***

Serves eight-twelve

*Or no-sodium chicken broth.

**Dried beans' cooking time can vary greatly. I'd recommend checking the beans at 90 minutes, but they might take over 3 hours to cook.

***Beans will keep in the fridge for several days.

Lentil & Kale Ragout with Fried Eggs

This is another easy dish that works as well for brunch as it does for dinner. The lentils get mixed with onions and kale to form a hearty ragout that would be great on its own as a side dish, but the fried egg on top makes it a complete meal. When the yolk gets broken, it mixes with the lentils and creamy goat cheese crumbles to form a delicious sauce. Serve it with some crusty bread and you have a quick and unique meal. 

Lentil & Kale Ragout with Fried Eggs:

• Add 1 c. lentils to a pot of cold water and bring to a boil.
• Lower to simmer, cover partially with a lid, and cook for 20-30 minutes, or until al dente.*
• Meanwhile, heat 1 tbsp. olive oil in a skillet and add in 1 minced onion.
• Cook onion for 5-7 minutes, or until softened, then add in 2 minced garlic cloves and 1 bunch of chopped kale, stems removed.**
• Cook mixture for 3-4 minutes, or until kale is wilted, then add in 1/4 c. chicken stock and 1/4 c. white wine.
• Season with salt and pepper and let mixture cook down for 3-5 minutes, or until most of the liquid has absorbed.
• Drain the lentils and add to the vegetables. Check for seasoning and adjust as necessary.
• Divide lentil ragout onto plates and top each with 1-2 oz. of fresh crumbled goat cheese.
• Fry 2 eggs to your liking and top each plate with one.

Serves two

*Can be done a day ahead. Store cooked, drained lentils in the fridge.

**I used purple kale but any variety will work.

Curry Coconut Lentil Soup

A warm and hearty vegetarian soup made with lentils, curry, and coconut milk

I’ve been really into lentils lately (one of the ingredients that’s stuck with me post-cleanse), which is great since they’re inexpensive, nutritious, and a great source of protein. Usually I’ve been eating them as a side dish, either sautéed with garlic or onion or simply dressed in some nice olive oil and a little red wine vinegar, but this soup (lightly adapted from Super Natural Every Day) makes them the star of the show. Unlike most soups, this one requires few ingredients but still manages to have a lot of flavor from the curry powder and coconut milk. I made some for a quick weekend lunch and saved leftovers to bring to work. Just add a little water when reheating, as the soup tends to thicken as it cools.

Related Recipes:
- Lentil "Meatballs" with Lemon-Almond-Basil Pesto
- Winter Vegetable Minestrone
- Lentil, Squash, & Goat Cheese Salad

Curry Coconut Lentil Soup:

• Heat 2 tbsp. olive oil in a large pot over medium-high heat.
• Add in 1 chopped onion and 1 large pinch of red chile flakes and season with salt.
• Cook for 5-7 minutes, until onions soften and start to turn translucent, then add in 1 heaping tbsp. of minced garlic.
• Stir garlic for a minute or so, or until fragrant, then add in 6 c. chicken stock* and scrape any bits from the bottom of the pan.
• Add in 1 1/2 c. green lentils** and a big pinch of salt, cover pot with a lid, and lower heat to a simmer.
• Cook for 20-40 minutes, or until lentils are very soft.
• Turn the heat off and stir in 1 c. light coconut milk.
• Puree soup in a blender until very smooth, adding more broth or water to thin it if necessary.
• Meanwhile, heat 2 tbsp. butter in a small skillet until starting to brown, then add in 1 tbsp. curry powder and stir to dissolve.
• Return soup to the pot and add in most of the curry brown butter.
• Check for seasoning, adding more curry powder or salt if desired.
• Ladle into bowls and top with another drizzle of brown butter and a handful of thinly sliced scallions.

Serves six - eight

*Or vegetable stock or water, if you want to make it totally vegetarian. If using water, add more salt.

**You can also use green split peas, which will give the soup a brighter green color.

Braised Leeks with Sweet Lentils

I cook with some kind of onion, shallot, or leek in nearly every meal I make, but they’re rarely the star of the dish. Parisians have it right, though, with onion tarts, soup, and braised leeks all being classic fare in the City of Light. Leeks are in their peak season right now and there’s no better way to use them than in a recipe like this. As they cook, the leeks get a great buttery texture and sweet flavor. Here, they’re served with lentils, breadcrumbs, and fresh parsley which provide a nice flavor and texture contrast to the dish. It make a wonderful and surprisingly filling vegetarian meal, but don’t be afraid to serve them on their own as a side dish or with some soft cheese as a nice starter salad.

Braised Leeks with Sweet Lentils, Breadcrumbs & Parsley:

• Melt 1 tbsp. butter in a large skillet over medium-high heat.
• Add in 3-5 trimmed, rinsed,* and halved leeks, cut-side down and cook for 3-5 minutes, or until golden.
• Drizzle the leeks with a little olive oil and flip, cooking for another 2-3 minutes on the other side.
• Season leeks with a good pinch of salt, ground pepper, and 2 tbsp. of honey.
• Pour 1 c. chicken stock** into the skillet, cover with a lid, and lower heat to a gentle simmer.
• Cook leeks for 15-30 minutes, or until very tender.
• Meanwhile, bring 2/3 c. lentils and 1 1/2 c. water to simmer and cover with a lid.
• Cook lentils for 15-25 minutes, or until tender and drain off any excess water.***
• In a small pan, melt together 1/2 tbsp. butter and 1 tsp. olive oil and add in the lentils.
• Sprinkle lentils with 1/2 tbsp. raw sugar**** and 2 tsp. rice vinegar.
• Stir lentils until sugar dissolves and add in a pinch of salt.
• Combine 1/4 c. breadcrumbs with 1 tsp. olive oil and set aside.
• To serve, divide leeks onto plate, top with some of the lentils, and sprinkle with fresh minced parsley and breadcrumbs.

Serves two (main course)

Serves four-six (side dish)

*The best way to clean leeks is to halve them and place in a large bowl of water for 5-10 minutes. The dirt will fall to the bottom of the bowl and the clean leeks will float to the top.

**Or vegetable stock or water.

***Any kind of lentils will do, although my favorite are black beluga. Cooking times may vary, so check your package. Can be made in advance and kept in the fridge for a few days.

****Or brown sugar. You may want to add a little more, according to your preference.

Whole Wheat Mushroom-Lentil Flatbread

This dish is an adaptation from a Ottolenghi recipe I've been meaning to try out for the last year. Flatbread can have a lot of different interpretations, but this version is similar to a pita or naan bread. Making your own bread might seem like a lot of work, but this is super easy and requires very little time to make. The mushroom-lentil ragout is super hearty and has a great depth of flavor from using both fresh and dried mushrooms. The combination makes an interesting, filling vegetarian meal but both components are certainly good enough to stand on their own.


Whole Wheat Mushroom-Lentil Flatbread:
For Bread

• Combine 1 c. and 1 tbsp. whole-wheat flour, 3/4 c. Greek yogurt, 3 tbsp. minced cilantro, 1 1/2 tsp. baking powder, and 1/2 tsp. salt and in small mixing bowl.
• Knead the dough for a minute, or until it forms a ball, adding more flour if the mixture is sticky.
• Flatten dough into a disc and wrap in plastic wrap.
• Keep dough in the fridge until read to use.*
• Divide the dough into six pieces and roll each into a ball.
• Roll each as thin as possible, dusting with more flour as necessary.
• Meanwhile, heat 1 tbsp. butter and 1 tbsp. canola oil in a large skillet until hot.
• Add in the bread, one at a time, and cook for 1-2 minutes a side, or until golden brown.
• Repeat, adding more butter and flour as needed,** until all breads are cooked.
• Top with mushroom-lentil ragout, a dollop of Greek yogurt, and serve.

For Ragout

• Add 1 oz. dried mushrooms*** to a bowl and cover with 2 1/2 c. hot water.
• Meanwhile, add 1/4 c. lentils to a pot, cover with water, and cook over medium-low heat for 30 minutes, or until al dente.
• Drain lentils, rinse with cold water, and set aside.****
• Melt 2 tbsp. butter with 1 tbsp. olive oil in a hot pan.
• Add in 1/2 diced white onion and 3/4 lb. halved crimini mushrooms.
• Cook for 5 minutes, stirring occasionally, or until the vegetables have softened and are starting to caramelize. Season with salt and pepper.
• Add in 2 cloves of minced garlic and stir, then pour in 1/3 c. dry white wine.
• Let the wine reduce for 4-5 minutes, stirring occasionally.
• Fish the dried mushrooms out of the water and roughly chop.
• Add the mushrooms and 1 1/2 c. soaking liquid to the pan and lower the heat medium-low.*****
• Cook mushroom mixture for another 8-10 minutes, or until most of the liquid is absorbed, then stir in the lentils, the zest of 1 lemon, and the juice of 1/2 lemon.
• Season ragout with salt and pepper and serve.

Serves three- four

*The dough can be made a day ahead of time. I recommend chilling for an hour or so before rolling it out, but you can pop it in the freezer for 15 minutes if you're in a rush.
**I found that I needed to add more after every 2-3 breads.
***I used shiitakes, but porcini would be great too.
****Can be done a day in advance and kept in the fridge until ready to use.
*****Be careful not to pour any grit from the mushrooms into the ragout. I like to pour the liquid through a paper towel to catch any.

Lentil, Squash, & Goat Cheese Salad

A hearty winter salad full of roasted squash, lentils, and goat cheese

Butternut squash is one of my favorite winter vegetables and shows up in my cooking at least a couple times a week during the chilly months. Peeling and dicing one can be a pain, so I like to prep it once and use it in a bunch of meals (sometimes you can buy cut-up squash at the grocery store, too). I had a little leftover raw squash from this meal - and I was close to throwing it since it wasn't enough for a full side dish - until I stumbled upon this simple salad recipe. The squash gets roasted with a few savory spices, which helps to balance out its sweetness, before getting tossed with black lentils, baby kale, and goat cheese. If you have more squash than I did, I’d recommend roasting it all in the spices and then saving it for a quick side dish another night. The recipe is super versatile and makes a great use of leftovers, so any nuts, cheese, herbs, or greens you have on hand can be substituted and added. 

Related Recipes:
- Butternut Squash & Sage Soup
- Delicata Squash, Pepita, & Baby Kale Salad
- Butternut Squash Ravioli with Sage Brown Butter Sauce

Lentil, Squash, Arugula, & Goat Cheese Green Salad:

• Toss 1-2 c. diced butternut squash with 2 tbsp. olive oil and sprinkle with smoked paprika, ground cumin, and kosher salt.
• Place squash on a sheet pan and roast in a 400F oven for 30 minutes, tossing once, until tender and caramelized.*
• Add 1/4 c. sunflower seeds to the pan and roast for another minute, or until seeds are lightly golden.
• Meanwhile, add 1/2 c. black lentils** to a sauce pot and cover with several cups of water. Season with salt.
• Bring pot to a medium simmer, cover partially with a lid, and cook for 25-35 minutes, or until al dente.
• Drain lentils, rinse with cold water, and add to a large bowl.
• Add in the squash and any spiced oil from the sheet pan and toss with the squash.
• Add in a handful of baby kale,*** 1 tbsp. olive oil, 1 1/2 tbsp. red wine vinegar, salt, and pepper and toss to combine.
• Crumble in 2-3 oz. fresh goat cheese and lightly toss again.
• Divide salad onto plates and serve.

Serves two - three (side dish)

*Can be done one day in advance and re-heated before adding to the lentils.
**Green lentils would work too.
***Or any other hearty green.

Roasted Eggplant & Lentils

I love eggplant but I rarely cook with it because my boyfriend claims that he doesn’t like it (but then he begs for seconds on dishes like this). I was so excited about this dish, which I based off a recipe in Plenty, that I endured his pouting and made it anyway. The eggplant gets broiled to the point where you think it’s completely shriveled and burnt, but once the charred skin gets peeled away you’re left with soft, sweet, caramelized flesh. I served it with French lentils (seen here) and a dollop of crème fraiche, which I like to mix altogether before eating. It’s one of those hearty vegetarian meals that fills you up and makes you feel good about yourself.

Roasted Eggplant & Lentils:

For Eggplant

• Place one large eggplant on a foiled-lined baking sheet and pierce with a sharp knife in several places.
• Cook eggplant under a hot broiler for 45-60 minutes, turning every 15 minutes, until eggplant is completely charred outside and the skin has broken in many places.
• Remove from the broiler and let cool slightly, then peel off the burnt skin and scoop out the flesh into a fine sieve.
• Let the eggplant sit over the sieve for 15-20 minutes,* then season with salt, pepper, and a splash of red wine vinegar.

For Lentils

• Add 1 c. green lentils to a pot of cold water, bring to a simmer, and cook for 30 minutes, or until al dente.
• Meanwhile, add 2 tbsp. olive oil to a skillet over medium-high heat.
• Add in 1 diced onion, 1 diced leek, 3 diced carrots, and 3 diced stalks of celery and cook for 8-10 minutes, or until soft.
• Add in 4 cloves of minced garlic and cook for another minute.
• Drain the lentils and stir them into the pan with the vegetables.
• Turn off the heat, season well with salt and pepper, and add in 1 tbsp. olive oil, 2 tbsp. chopped parsely, and 1 tsp. red wine vinegar.
• Divide lentils onto plates and top with some eggplant and creme fraiche.**

Serves two - three

*This will drain excess liquid off of the eggplant.

**Or greek yogurt, or nothing.