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black beans

power greens, papaya, and black bean taco salad bowl

by Jackie Newgent  |  April 22, 2016  |  2 Comments
It’s April 22. Happy Earth Day, my fellow earthlings! There’s no more appropriate way to celebrate than with a bowlful of 100% plant-based goodness, right? This recipe is full of deliciousness, too. In honor of this eco-inspired day, as well the Recipe Redux theme-of-the-month (“Limpin’ Along for Lunch”), I bring you this super filling, superfood-style salad. But here’s a noteworthy tip: If your body isn’t used to getting plenty of fiber, you might actually want to first try a half serving of this recipe to start—so your digestive system doesn’t “freak out!” Either way, this scrumptious bowl will definitely help you break out of a lunchtime rut. Cheers to your palate and the planet! Calories saved: 330 Why it’s better...
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black bean and cheese quesadilla with mango-tequila pico de gallo

by Jackie Newgent  |  May 3, 2013  |  4 Comments
  Makes 2 servings: 4 wedges each I was inspired at a recent National Mango Board event. So instead of just providing you with a “tasteover”, I’m providing you with a “mangover”! I developed this recipe with Cinco de Mayo in mind. But please enjoy it anytime you want. Personally, I’ll take this tropical inspired quesadilla over an extra greasy, artery-clogging version any day. The pico de gallo is lightly spiked with tequila for added flair. Though, you can leave it out for the kids, of course. It’s fit for a fiesta … especially while sipping a virgin or not-so-virgin margarita! Calories Saved: 110
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black bean & butternut squash chili

by Jackie Newgent  |  November 29, 2012  |  3 Comments
(Click on photo for full-size image!) Makes 4 servings: 1 3/4 cups each I’m a big football buff! And what food goes best with gameday? Chili, of course. I’ve created one that’ll be sure to please every palate. It’s vegan … but you may not want to tell the guys beforehand! You can certainly serve it up with sour cream and Monterey Jack or Cheddar cheese. But do try it without. I think you’ll find this intriguing chili—with the surprise additions of butternut squash and pumpkin pie spice—doesn’t need to be over-accessorized. The creamy avocado on top is a perfect finish. I love this recipe. Hope you do, too. Please let me know what you think! Calories Saved: 110
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