Tag: guacamole

Black Bean Guacamole Tacos with Fresh Mango Salsa

These black bean tacos topped with fresh mango salsa and homemade guacamole are a delicious choice for a summer inspired taco. I recommend making extra mango salsa to snack on it with some tortilla chips. Enjoy!

Preparation + Cook Time: 50 minutes

To make the Mango Salsa

Mango Salsa Ingredients:

  • 2 Mangoes, chopped
  • 1 Red Bell Pepper, chopped
  • 1 C of Red Onion, diced
  • 1/2 C of chopped Green Onion
  • 1/4 C of finely chopped Cilantro
  • 1 Tbsp of Diced Green Chiles
  • 1 Tbsp of Fresh Lime Juice
  • 1/t tsp Salt
  • 1/4 tsp Pepper

Instructions:

  1. Simply combine all of the ingredients in a bowl and stir until everything is evenly mixed through. Refrigerate until ready to serve.

mango salsa.jpg

 

To make the Guacamole

Ingredients:

  • 2 Avocados
  • 1/4 C Chopped Red Onion
  • 1 Medium Tomato, Chopped
  • 2 Cloves of Garlic, Chopped
  • 1/3 C Chopped Cilantro
  • Juice of 1/2 a Lime
  • Dash of Chili Powder
  • Dash of Salt + Pepper

Instructions:

  1. In a bowl, mash the avocados until there are no large chunks.
  2. Add all of the rest of the ingredients to the bowl. Stir until combined. Set aside.

 

For the Spiced Lime Roasted Corn:

Ingredients:

  • 4 Corn on the Cob
  • 2 T Olive Oil
  • 2 T Lime Juice
  • 1/4 tsp Minced Garlic
  • Dash of Cayenne Pepper
  • Dash of Salt + Pepper

Instructions:

  1. Preheat the oven to 400 Degrees Fahrenheit.
  2. Remove the corn from the husks.
  3. In a small bowl, combine the olive oil, lime juice, garlic, cayenne pepper, and salt + pepper. Whisk with a fork to evenly mix all ingredients.
  4. Place each corn on the cob on an individual piece of aluminum foil. Brush the corn with the lime-olive oil mixture. Wrap each corn on the cob in its piece of foil, and place into the oven rack. Cook for 40 minutes.
  5. Remove from the oven and let it cool off for several minutes. After it has cooled, cut the corn off of the cobs with a serrated knife and transfer to a bowl.

 

For the Black Beans:

Ingredients:

  • 2 Cans of Black Beans, drained and rinsed
  • 1 Tbsp Diced Green Chiles (canned)
  • 1/4 C Diced Red Onion
  • 1/4 C Diced Tomato
  • 1 Tbsp Olive Oil
  • 1 tsp Cumin
  • Dash of Salt & Pepper

Instructions:

  1. Put the beans, green chiles, red onion, diced tomato, and olive oil in a pot over low heat. Continue to stir the pot until the onions start to soften.
  2. Add the cumin and salt and pepper. Cover the pot and simmer for 10 minutes.

 

Other important ingredients:

  • Tortillas (I use Siete brand Gluten Free Cassava Tortillas)
  • Green Onions for topping your tacos

 

Assembling your tacos:

  1. Heat the tortillas on a skillet to warm them up.
  2. On each tortilla, top them with a scoop of black beans, guacamole, roasted corn, mango salsa, and lastly green onions.

tacos toppings 2.jpg

Benefits of this recipe:

-Black Beans are high in protein and fiber. They are filled with many valuable vitamins and minerals such as iron, magnesium, potassium, vitamin B1 thiamine, etc. These vitamins and minerals improve cardiovascular health, protects against cancer, maintains digestive health, provides long lasting energy, and keeps blood sugar stable.

-Avocado protects heart health, aids in better digestive health, protects from diabetes, balances hormones naturally, and boosts your mood. It is also great for keeping your hair, skin, and eyes healthy.

-Mango lowers cholesterol, clears the skin, helps eye health, alkalizes the whole body, helps with diabetes, boosts immune system and improves digestion.

The information on the benefits of the ingredients was researched from http://www.draxe.com

 

Mexicana Nourish Bowl

This is a tasty and savory bowl to make for dinner that everyone will love. The flavors are inspired by Tex-Mex style food, and are made with clean and healthy ingredients. Enjoy!

mexican veg

Preparation + Cook Time: 80 minutes

There are 4 main parts to this bowl that you will have to prepare: Spanish Quinoa, Lime Roasted Corn, Black Bean Fajitas, and Homemade Guacamole.

For the Spanish Quinoa:

Ingredients:
  • 1 C Uncooked Quinoa
  • 1 14.5 oz Can of Chopped Tomatoes
  • 1 1/2 C Vegetable broth
  • 1 T Olive Oil
  • 1/2 of 1 Yellow or White Onion
  • 2 Cloves of Garlic, Chopped
  • 1 t Cumin
  • Dash of Salt +Pepper
Instructions:
  1. Heat the olive oil on medium heat in a large pot. Sauté the onions and garlic. Cook until golden brown.
  2. Add all of the rest of the ingredients to the pot. Turn the pot up to a boil. Once it’s boiling, let the ingredients simmer. Cook for about 20 minutes until the quinoa is fully cooked. There should be no leftover liquid in the pot.
  3. Season with more salt + pepper if needed. Set quinoa aside.

For the Lime Roasted Corn:

Ingredients:
  • 4 Corn on the Cob
  • 1 T Olive Oil
  • Juice from 1/2 of a Lime
  • Dash of Chili Powder
  • Dash of Salt + Pepper
Instructions:
  1. Preheat the oven to 400 Degrees Fahrenheit.
  2. Remove the corn from the husks.
  3. In a small bowl, combine the olive oil, lime juice, chili powder, and salt + pepper. Whisk with a fork to evenly mix all ingredients.
  4. Place each corn on the cob on an individual piece of aluminum foil. Brush the corn with the lime-olive oil mixture. Wrap each corn on the cob in its piece of foil, and place into the oven rack. Cook for 40 minutes.
  5. Remove from the oven and let it cool off for several minutes. Before your bowls are ready to serve, cut the corn off of the cobs with a serrated knife.

For the Black Bean Fajitas:

Ingredients:
  • 1 Red Bell Pepper
  • 1 T Olive Oil
  • 2 14.5 Cans of Black Beans
  • 1/2 C Mild Salsa or Pico de Gallo
Instructions:
  1. Heat the olive oil on medium heat in a wok. Add the red bell pepper and sauté until cooked.
  2. Drain and rinse the 2 cans of beans. Add to the wok.
  3. Add the salsa to the wok as well. Stir all the ingredients together. Simmer for 10 minutes. Set aside.

For the Homemade Guacamole:

Ingredients:
  • 2 Avocados
  • 1/4 C Chopped Red Onion
  • 1 Medium Tomato, Chopped
  • 2 Cloves of Garlic, Chopped
  • 1/3 C Chopped Cilantro
  • Juice of 1/2 a Lime
  • Dash of Chili Powder
  • Dash of Salt + Pepper
Instructions:
  1. In a bowl, mash the avocados until there are no large chunks.
  2. Add all of the rest of the ingredients to the bowl. Stir until combined. Set aside.

Extra Toppings:

  • 1 Lime, cut into slices
  • 2 Green Onions, chopped
  • 1/2 a Head of Iceberg Lettuce, chopped

Preparing your bowl:

I like to serve these Mexicana Nourish Bowls in pasta bowls, but you can also serve on a plate if you prefer. Give each bowl a large scoop of each item: Spanish Quinoa, Lime Roasted Corn, Black Bean Fajitas, and Homemade Guacamole. Add some chopped iceberg lettuce, green onions, and a lime for some extra flavor.

Benefits of this recipe:

-Black Beans are high in protein and fiber. They are filled with many valuable vitamins and minerals such as iron, magnesium, potassium, vitamin B1 thiamine, etc. These vitamins and minerals improve cardiovascular health, protects against cancer, maintains digestive health, provides long lasting energy, and keeps blood sugar stable.

-Avocado protects heart health, aids in better digestive health, protects from diabetes, balances hormones naturally, and boosts your mood. It is also great for keeping your hair, skin, and eyes healthy.

-Quinoa is loaded with Potassium and Magnesium which supports a healthy heart. Eating quinoa also supports bone health, a healthy digestive system, reduces diabetes risk, and contains disease-fighting antioxidants.

The information on the benefits of the ingredients was researched from http://www.draxe.com