Black Bean Lentil Tacos

1 small sweet potato chopped into cubes

1 can (15oz) black beans, drained, rinsed

1/4 red onion, finely chooped

 1 clove garlic

1/2 cup cooked brown (or white) rice

1 tsp cumin

1 tsp salt

1/8 tsp pepper

avocado or coconut oil or vegetable broth 

Pre-heat oven to 375°

Toss cubes potato with oil or broth. Put in pan roast in oven for 20-25 minutes, turning once or twice. 

Place rinsed beans into large bowl and mash. 

Heat 1 tbsp oil/broth in sauce pan. Add garlic and onion. Cook until slightly brown, then add to bowl of beans. Stir together. 

Add cumin, salt and pepper to taste. Then add onion and garlic and sweet potato and rice to mix. Mix very well and form into patties. 

Bake for 20 minutes.

1 medium onion, chopped (approx. 2/3 cup)

1 red or yellow bell pepper  (or ½ cup chopped assorted mini bell peppers)

½ cup chopped carrots

1 (15 oz.) can black beans

\1 (15 oz.) can red kidney beans

1 (15 oz.) can pinto beans

1 (15 oz.) can tomato sauce

1 (15 oz.) can petite diced tomatoes

½ cup frozen corn

3 tsp. chili powder

1 tsp. cumin

1 tsp. salt

Optional: small jar deli-sliced jalapeño peppers,  drained

1. Chop onion, peppers, and carrots. Rinse and drain beans.

2. Put all ingredients in crockpot and cook on low for 6+ hours or on high for 4+ hrs. Add salt and pepper to taste. Add  more chili powder and jalapeño peppers if you like heat.

3. Top with avocado and/or dairy-free sour cream. 

Start with a wide-mouth canning jar.

     Use pint jars for individual salads and quart jars for

     2 person/family salad.

Add 1-3 Tbsp. of salad dressing to the bottom of the jar.

     Make your own or find dairy-free/ gluten-free options

     in the produce section, or use salsa.

Next, add any veggies that you want to soak in the dressing, especially hard/crunchy ones.

     Carrots, sliced

     Celery, sliced

     Red onions, chopped

     Asparagus, cut small

     Zucchini, diced or spiraled

     Broccoli, cut small 

     Cauliflower, cut small

     Brussels sprouts, sliced or shaved

Next, add your softer toppings.

     Tomatoes, diced

     Cucumbers, cut small

     Bell peppers, chopped

     Mushrooms, sliced Olives

     Artichokes

     Cooked quinoa or rice

     Beans: black, kidney, pinto,  chickpeas

     Roasted veggies: butternut squash,  potatoes, beets, peppers,  asparagus, onions

     Green peas, snap peas, shelled  edamame, corn
    Cooked lentils

Next, add nuts, seeds or fruit.

     Almonds, walnuts, sunflower or  pumpkin seeds, etc.

     Apples

     Dried fruit: cranberries, cherries,  raisins

Lastly, fill the jar with your favorite salad greens.

     Pack the greens very tightly. The less air,

     the fresher your salad stays.

Store in refrigerator. When you are ready to eat...dump in a bowl, toss, and enjoy! Top with avocado if you like. 

1 can (15 oz.) black beans, drained

1 can (15 oz.) chickpeas, drained and rinsed

1 can (15 oz.) kidney beans, drained

2 cups shelled edamame, thawed

1 tomato, chopped

1 avocado, diced

1-2 limes

2 tsp. minced garlic

¾ cup chopped  fresh cilantro

1 Tbsp. olive oil Salt and pepper

1. Combine drained beans and edamame in a  large bowl.

2. Add the tomato, garlic, cilantro, and avocado.  Squeeze the juice of the lime over the avocado to  keep it from discoloring.

3. Mix everything thoroughly. Add olive oil or substitute  extra lime juice. Salt and pepper to taste.

Makes 4-6 servings 

1 Tbsp. coconut oil

2 cloves garlic, minced

1 jalapeño, minced

1 cup dry quinoa

1 cup vegetable broth

1 (15 oz.) can black beans, drained and rinsed

1 (15 oz.) can fire-roasted diced tomatoes

1 cup corn, canned or frozen

1 tsp. chili powder

½ tsp. cumin

½ tsp. salt

1 avocado, diced

Juice of 1 lime

2 Tbsp. fresh cilantro leaves, chopped

1. Heat coconut oil in a large skillet over medium-high heat. Add garlic and jalapeño. Cook about 1 minute,  stirring frequently.

2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder, cumin, and salt.

3. Bring to a boil. Cover, reduce heat, and simmer until quinoa is cooked through about 20 minutes. Top with avocado,  lime juice, and cilantro.

Makes 4 servings.