My husband is a missionary kid, and this year's 2 international moves have given me a whole new respect for my mother in law. We've been back in the U.S. since July 1st and in our new home since the 6th, and I still feel dazed and confused from the transition. Thankfully the kitchen is now settled in and the cooking can begin!!!
The last theme for our Vegan Recipe Swap was Grains. Thank you for all your contributions! For some great recipes, go visit these blogs:
The last theme for our Vegan Recipe Swap was Grains. Thank you for all your contributions! For some great recipes, go visit these blogs:
- Michelle M. at Our Little Monkeys for Spanakorizo
- Monica at Orthodox Mother's Digest for Crockpot Vegan Grains
- Katie at Making Room for Curried Lentils and Rice
Now for this weeks theme....Beans.
Please excuse yet another Mexican themed recipe, but I've been deprived this last year and am currently obsessed.
Tacos with Garlicky Black BeansPlease excuse yet another Mexican themed recipe, but I've been deprived this last year and am currently obsessed.
(feeds 6-8)
3 cans black beans, drained and rinsed
4 cloves garlic
1 1/2 cups water or vegetable broth
salt to taste
1/4 tsp cayenne pepper
Mince garlic and saute with pepper in 1 tsp oil till fragrant. Add black beans plus 1 1/2 cups water or broth. Simmer for 10-15 minutes till thoroughly heated, stirring occasionally. Add salt to taste.
Drain liquid at this point or serve with a slotted spoon (if planning on leftovers, I recommend using a slotted spoon as the liquid helps the beans to reheat easier). Spoon into tortillas and add your favorite taco toppings. During fasting periods, we like to throw on grilled or broiled veggies (zucchini, tomatoes, peppers and onions) for a nice smoky, fajita flavor and top it with Tomatillo Salsa.
Leave a link to your blog in the comments with your favorite Vegan Beans recipe!
