This recipe combines two fabulous Tex-Mex classic dishes – fajitas and nachos – in the perfect Southwest party creation: Fajita Style Vegetarian Nachos. Perfect for Meatless Mondays – we promise you won’t miss the meat!
It’s simple, if you think about it. Just grill or broil the veggies and then use them to top your nachos.
This recipe is great because it is hardy enough to serve as a main dish, but flavorful and colorful enough to serve as an appetizer at a party. They are pretty enough to impress your boss or your in-laws!
I started with black beans, so delicious and little protein powerhouses. I made a black bean puree to drizzle over the chips. This puree is amazingly flavorful and so easy – just a can of black beans, a can of enchilada sauce and some raw pressed garlic all blended until smooth. Yum. The puree isn’t cooked – just warmed in the microwave. Then you top that with the veggies and then, of course cheese. Lots of it. Whatever kind you like.
These may be are definitely the best nachos I have ever eaten. This easily beats the restaurant versions. Hands down!
Continue Reading…
.
I haven’t joined the Meatless Monday movement yet, I’m easing into it slowly. This recipe for guacamole tostados is an easy way to get started. It’s delicious and you won’t even miss the meat.
I just took a cooking class with one of Phoenix’s top chefs, Silvana Salcido Esparza, chef-owner of the Barrio Cafe. The Barrio is one of the best modern Mexican restaurants ever. Along with preparing a fantastic menu with new twists on great Mexican food, she shared her tips for the Barrio’s guacamole. Her guacamole is so good, it has been featured in several magazines including Vanity Fair!
Now, I know what you’re thinking.
“Guacamole is guacamole. It can’t be that different.”
That’s what you think right now. Just wait until you try guacamole from the Barrio!
All the talk about guacamole reminded me of how much I love guacamole tostados. They are hard to find on the menus of chain restaurants. I guess they’re an Arizona thing just like cheese crisps, chimichangas and green corn tamales. When you do find them, they are usually covered in refried beans (which is great if you like beans but, we all know how I feel about beans). I did add them to mine today, though, for Meatless Monday. I like Donna’s Black Bean Puree because the enchilada sauce and the salsa add a great flavor.
Now, the key to a perfect guacamole tostada is, of coarse, the guacamole. Here are Chef Esparza’s tips for the best guacamole:
You’ll have to wait to see what her secret ingredient is!
Continue Reading…
We promise you will be in shock and awe at the texture and taste of these amazing healthy flourless black bean brownies.
When I first ate these, I tried hard but couldn’t guess the secret ingredient. Even after I knew, it was hard to detect any bean taste.
If you have 100 friends and family over and serve these brownies, we guarantee that 99 of them – if not 100 – will never guess the secret main ingredient. They’re that good!
If you like the flavor of chiles and chocolate together, add in some chipotle powder for a little kick – totally optional, of course.
Continue Reading…
Tortillas with Black Bean Puree
Black beans are so handy to have on hand in every Southwest pantry. We highly recommend that you stock up and use them regularly!
Continue Reading…
