Big Mexican Salad Loaded with Beans, Rice, and Cilantro

I love making a big salad filled with everything I have in the fridge at the time. This one is filled with beans, rice, and topped with cilantro. Salsa works great with this for dressing.

Yield: 1 Large Salad

Ingredients:

1 cup of kale leaves, stems removed and chopped

1 cup mixed greens

1/4 cup of corn

1/4 cup green or red cabbage

1/4 cup pinto beans

2 tbsp. cooked brown rice

4 whole sprigs of cilantro, minced

1 tomato, diced

1/2 tsp. garlic powder

1/2 tsp. paprika

1/2 tap. cumin

salt and pepper to taste

Preparation:

I made this using leftover cooked rice and beans. If making from scratch prepare beans and rice per directions and set aside.

Wash all produce, dice the tomato, mince the cilantro, and heat up the beans and rice with the garlic powder, cumin, and paprika on the stove for 3-5 minutes. Stir and cook until warmed through.

Chop kale, cabbage and toss with mixed greens in a large bowl or on a plate. Add tomato, beans, rice, corn, and top with cilantro.

Use your favorite dressing or mash an avocado with a little lemon juice and olive oil. Salsa also works great as a dressingSeason to taste with salt and pepper and enjoy.

Black Bean Tacos with Sweet Corn

There’s nothing better than tacos. I could eat them every day and the wonderful flavor combinations are endless! This is one of my favorites black beans and sweet yellow corn.

Yield: 6 tacos

Ingredients:

1 can sweet yellow corn

1 can of black beans or 1 1/2 cups cooked from dried beans

Mixed greens

Cabbage

3 Tomatillos or green tomatoes

6 small flour tortillas

1/2 tsp. Garlic powder or 1-2 garlic cloves peeled

Cilantro

Salt

Preparation:

Wash all produce. Slice the cabbage very thin. Cut the tomatoes or Tomatillos into quarters.

Drain and rinse the beans if using canned and drain the corn.

For the salsa: In a blender or food processor blend the tomatoes or tomatillos. Add 2 tbsp. of water and mix on high until well processed. Add in a pinch of salt, garlic, and a few sprigs of cilantro. If it’s too thick add more water. Add on more salt to taste.

Heat the beans and corn up in a small pot on medium heat for 3-5 minutes until warmed through.

Heat up the tortillas if desired in a skillet but constantly turning and flipping them about a minute on each side. Or microwave for 30 seconds.

Layer tortillas with all the toppings and enjoy!

Roasted Chickpea Pita Tacos

In my last post after I made a big batch of Roasted chickpeas, Recipe here https://noshwithchefjulie.com/2019/08/16/curry-spiced-roasted-chickpeas/

I immediately wanted to make tacos out of them. I didn’t have corn tortillas at the time, so I used pita flatbread and it turned out so delicious. This is a great option for a meatless Monday meal that’s vegetarian, vegan, and also budget friendly.

Yield: 1 Serving

Ingredients:

1 pita flatbread

2 tbsp. hummus (any flavor)

2-3 tbsp. cup roasted chickpeas

1/2 cup chopped romaine lettuce

Preparation:

Wash and dry the romaine lettuce. Spread the hummus on top of the pita bread. Add the chickpeas and lettuce. Fold up and enjoy. Add any additional toppings you like.

Curry Spiced Roasted Chickpeas

I love curry Seasoning and roasted chickpeas are great with salads, wraps, tacos, or as is. You can also try combinations like cinnamon and sugar or ranch flavors. I love these as a snack and chickpeas are a great source of fiber and plant based protein.

I wrote directions for canned chickpeas below. To save money you can cook the chickpeas from dried and portion out and freeze the excess. I baked mine from frozen chickpeas. Both ways turn out great and make your place smell amazing at the same time!

Yield: 2 cups

Ingredients:

2 cups canned chickpeas

1 tbsp. canola oil

1 tbsp. curry powder

Preparation:

Pre heat the oven to 350*F.

Line a baking tray with foil for easy clean up later.

Drain and rinse chickpeas and pour on the baking tray.

Drizzle the oil and add curry powder. Mix lightly with hands and spread evenly into a single layer over baking tray.

Bake for 20-30 minutes until chickpeas are browned and slightly crispy. Let cool and enjoy!

Classic Beans and Rice

This super simple and tasty recipe is budget friendly and really a staple meal at my place. Just a handful of ingredients and a few hours to let it cook in a slow cooker, and you’ll have enough for a few meals throughout the week!

Yield: 8 servings

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Ingredients:

1 can pinto beans
1 cup rice
4 celery stalks
1/2 white onion
1 green bell pepper
1 tbsp. paprika
2 tsp. chili powder
1 tsp. onion powder
1 tsp. oregano
1 tsp. salt and pepper
2 1/2 cups of water

Preparation:

Wash and dice the onion, celery, and bell pepper and place into the crock pot.

Drain and rinse the beans and add into the pot. Add in the spices with 1/2 cup of water,  stir and let cook on high for 1 hour.

Add in the remaining 2 cups of water and the rice, stir and cooker.

Cook for 1 1/2 to 2 hours on  high.

*Check periodically to see if the water has absorbed and test if the rice is cooked through….my crock pot  from the 70’s so it takes about 2 hours, your’s may vary in time. All the water should be absorbed and the rice cooked at this point.

Turn off the heat, dish out, and enjoy your rice and beans!

Let me know if you have tried this recipe, and comment below! You can also connect with me on Twitter, Instagram, and Pinterest under @noshchefjulie 

Lentil Sloppy Joes

This sloppy joe recipe is a wonderful meal, hearty, tangy, and full of protein. Perfect for a meatless Monday treat. Flavored with tomatoes, bell pepper, and spices, this is a quick and easy meal everyone will love!

Yield: 2 servings

Ingredients:

1 cup lentils

2 tbsp. oil

2 cloves garlic

1 tsp. salt

1 tsp. garlic powder

1 tsp. celery salt

1 tbsp. turmeric

1 tsp. yellow or brown mustard

1 tsp. sweet paprika

1 tsp. smoky paprika

3 tbsp. tomato paste 

1 cup tomato sauce

1 cup water

4 hamburger buns

Preparation:

Boil a medium pot of water and add lentils let cook 25 minutes or until tender. Strain in colander and set aside.

Wash and dice onion and bell pepper. Peel and mince the garlic cloves.

In a large saute pan heat the oil with onion and green bell pepper on medium and cook about 5 minutes. Add in the  garlic, salt, garlic powder, celery salt, turmeric, mustard, paprika, tomato paste,  tomato sauce, and water.

Stir well and saute 10 minutes and add in cooked lentils. Turn heat down and low simmer for 15-20 minutes. Let cool  5 minutes or serve right away on open faced buns and enjoy!

Let me know what you think in the comments below, if you have tried this recipe, tag me on Instagram and Twitter under @noshchefjulie 

Falafel

I love chickpeas, they are so versatile, from hummus to delicious falafel. This recipe is quite simple and a quick and healthy meal in just minutes.  This mixture is also great for making vegan hamburger patties and sliders too.

Yield: 4 servings

Ingredients: 

2 cups chickpeas (canned or cooked from dry beans)

1/3 cup water

1 tbsp. chopped cilantro

1/4 tsp. cinnamon

1/2 tsp. smoked paprika

1/4 tsp. dill

1 tsp. turmeric

1/4 tsp. salt, or to taste 

pinch of celery seeds

Preparation: 

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Wash and pat dry the cilantro and mince the whole stem and leaves.

If using canned chickpeas rinse and drain well.

Heat a small pot with the chickpeas, water, and all spices on medium heat. Cook for 5-7 minutes until hot and spices are well coated. Take off heat and add in the cilantro.

Using a food processor or immersion blender pulse until the mix is mashed well. You may need to add a little water like 1-2 tbsp. It should feel pasty, but not stick to your fingers. If the mixture is too wet, add in a little flour.

Heat a saute pan up to medium heat with a little oil. Using a scoop or spoon ball out the mixture on the pan and try not to overcrowd them.  Cook on each side about 3-5 minutes, just until a little golden on each side.

Serve over pita bread and fresh cut vegetables, quinoa, couscous, or rice. Top with more fresh cilantro and enjoy.

Let me know what you think in the comments below! You can also connect with me on Twitter, Instagram, and Pinterest @noshchefjulie

Easy Pinto Bean and Rice Burritos with Cilantro

This meal is a new go to…. it’s fresh, so easy, and great for taking to work for a quick lunch. These burritos are packed with flavor! The fresh cilantro is so yummy in this, and don’t forget your hot sauce!

Yield: 4 burritos

Ingredients:

2 cups cooked rice
4 tortillas
2 cups cooked or canned pinto beans
1 tbsp. tomato paste
1/3 cup of water
 1 tsp. chili powder
1 tsp. paprika
1 tsp. salt
1 tsp. onion powder
1 tbsp. olive oil
fresh cilantro

Preparation:

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Cook rice, per directions…usually 1-part rice to 2-parts water with a pinch of salt. Heat to boil, stir and then cover and turn down heat to low and cook 15 minutes. Fluff with fork.

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Canned beans work also for this recipe. If making from dry, soak beans overnight. Drain water, rinse the beans well, and drain again. Easy slow cooker method: Add beans and enough water to cover beans up to 2 inches over so the beans have enough room to expand while cooking. You can add in onion or spices just wait to add salt until the end of the cooking process.

Cook on high 3-4 hours or low for 6-8 hours until they are tender. Drain excess water and you’re ready to go.

Wash and pat dry cilantro. Take a few stems and chop finely…including the stems.

In a small pot, heat the oil and the beans on medium heat. Add in the water and tomato paste and stir well 2-3 minutes. Next add in all the spices and stir. Cook for 2-3 minutes and take off heat.

To assemble burritos:

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Lay each tortilla out. Layer 1/2 cup of rice, and 1/2 cup of the beans over each tortilla in the middle. Top with fresh cilantro and roll up into burrito. Serve with salsa or your favorite hot sauce and enjoy.

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Let me know what you think in the comments below! You can also connect with me on Twitter, Instagram, and Pinterest under @noshchefjulie

Loaded Baked Potato with Chili Beans, Tomatillo Salsa, and Avocado

Potatoes are a great pantry staple and full of good vitamins. It’s also budget friendly and so simple and delicious!  This recipe is great using sweet potatoes and black beans too!

Yield: 3 servings

Ingredients:

3 russet potatoes

1 can chili beans

1 avocado

salsa (any kind you like)

Preparation:

Pre heat your oven to 400*F.

Wash the potatoes and pat dry. Wrap with aluminum foil and poke with a fork a few times. Place the potatoes on a baking sheet and bake 45-60 minutes until fork tender. Remove and let cool.

Heat beans on the stove 5 minutes.

Slice avocado in half and remove the pit. Scoop out and mash with fork.

Remove the foil and slice each potato in half.

Add 1/3 of the beans over each potato, add salsa, and 1/3 of the avocado over each potato and enjoy.

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!
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Plant-based Burgers with Cilantro

This dish is a light and healthy way to have your burger fix. The chickpeas have a great texture when blended and the fresh herbs really stand out in this dish. Serve with your favorite toppings on a roll, or as is with a salad and your favorite dressing. This mix is also great to make falafel!

Yield: 4 patties

Ingredients: 

1 can chickpeas

1/3 cup fresh parsley

1/3 cup cilantro

1 tsp. turmeric

1 tsp. paprika

1/2 lemon

2 garlic cloves

1 tsp dijon mustard

1 1/2 tbsp. flour

salt and pepper

Preparation:

Wash all produce and pat dry.  Mince the cilantro, parsley, and garlic.

Drain and rinse the chickpeas well and transfer to a food processor or blender. Add in the cilantro, parsley, garlic, dijon, paprika, and turmeric. Add the flour and  a pinch of salt and pepper. Juice the lemon and blend until beans are still a little chunky, but not completely into a paste, like a hummus for example. If the mixture is too thick, just add a little hot water 1 tbsp. at a time. If the mix is too wet, add a little more flour. The mix shouldn’t stick to your hands when forming the patties.

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chickpea burger mix

Divide the mixture into fourths and form into balls. Grab a plate or tray and press the balls flat.  Once the patties are formed, place on tray or plate and refrigerate for 15 minutes.

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In a large skillet and add a little oil and heat on medium. When pan is hot, add patties and cook on each side for 3-5 minutes, or until slightly golden on each side and enjoy.

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

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chickpea burgers