Black Bean Nachos

These are great to make for an entire meal. They are filling and fast and really healthy! I make these constantly and play around with the toppings. I intend to make them for the upcoming SuperBowl! Let me know what you think and if you have any variations that I can try!





You will need:
~14oz black beans, drained and rinsed
~1/2 lbs. ground beef, cooked and seasoned (I use a vegan substitute)
~1/2 cup diced tomatoes
~1 cup salsa verde (green chilies with white onions and seasoning)
~2 1/2 cups shredded cheese (your favorite flavor, I use a vegan substitute as well)
~Black Olives, drained
~Chipolte seasoning, store bought or homemade
~Your favorite corn chips or pita chips work really really well

Heat oven to 375d. and start preparing your ingredients. First layer the chips as deep as you want making sure they are places so the filling cant really reach t eh bottom of the pan. Then toss in the beans and spread out evenly. Next add the beef(or beef sub.) and the tomatoes. Layer the salsa on top of that and then the cheese, olives and seasoning. Bake until the cheese is melted and starting to brown. Grab a fork, you will need it.

Remember to play with your ingredients! Try different things in these. Imaging the chips as bread for a sandwich or lettuce for a salad. A blank slate waiting for you to make it spectacular! I made these on time with my sweet potato chili on top. It rocked! Sweet potato on nachos? Whew!

Lasagna with Eggplant and Kidney Beans

I have never made Lasagna before so I picked up the ingredients I knew usually go into the dish and added a few to make it heavier and full of flavor. Hope you like it!

You will need:

Meat Filling:
1 lbs. Ground beef (imitation)
1/2 Eggplant
8oz cooked Kidney Beans
4 Garlic cloves
s/p to taste
oregano to taste
basil to taste

Veggie Filling:
1/2 cup Broccoli
1/2 cup Cauliflower
1/2 cup Carrot
1 white or yellow onion
1 cup Fresh Spinach

Sauce:
2 cans Tomato paste
2 cans Crushed tomato
Oregano, Basil, Garlic, Salt to taste
Three 'dashes' of of Hot Sauce
Three 'dashes' of Soy Sauce
1/2 cup heavy cream (lactose free opt.)


Ricotta Cheese
Mozzarella Cheese (I have found both cheeses in a vegan form)
Three small fresh tomatoes

The picture is lame and once I make it again in my own kitchen I will provide better pictures but... It was so good I wanted to share it as quickly as possible!

Here is how to make it:

~First using a cheese grater shred the eggplant until you have the same quantity as the 'beef'. Add into a deep skillet and heat with olive oil and garlic, crushed and chopped. Then add the 'beef'.
~Cut the veggies into smaller pieces and steam until barely soft, remember they will soften more while baking, we are just giving them a head start. Leave Spinach out. This will steam on it's own wonderfully while baking. Once the steamed veggies are drained, thinly slice the spinach and mix into the others.
~Heat lasagna noodles in water and watch.
~Into the 'meat filling', add seasonings and beans and continue to heat. Cut tomatoes in half one way and thinly slice the other way, creating a half moon shape.
~When noodles are ready strain and place to the side. Grab a 9x13 pan and put a tsp. of olive oil and spread with fingers and place one layer of noodles on the bottom. I use three or four. Lay half of the fresh tomato on top and sprinkle with mozzarella. Add another layer of noodle, and the 'meat filling', then more noodle. Veggie's turn. Add ricotta on top of that and sprinkle with a little salt and garlic, more noodle. This is the top layer of noodle. Lay down the last of the mozzarella and then the tomato slices. Sprinkle with oregano and basil for garnish and bake at 375d for 30 minutes. The cheese on top will be brown and crunchy and the noodle a little stiffer than the others. This is desirable to hold the pieces together!