Roasted Corn and Black Bean Tacos

Ingredients:Roasted Corn & Black Bean Tacos
2 cups frozen corn
2 cups black beans, cooked
1 larger tomato, chopped
1/2 red onion, chopped
2 tablespoons garlic, minced
1 lime, juiced
1 teaspoon paprika
1/2 teaspoon cumin

Directions:
In a pan add frozen corn and cook for 5-10 minutes. Add onion and garlic, continue to cook for 5 minutes. Add black beans and tomato. Mix together until warm. Serve in warm corn tortillas taco shells on a bed of cabbage and topped with pico de Gallo

Heat the over to 400 degrees. Fold corn tortillas in half and place them between the oven rack and heat for 10 minutes. This will give you a crispy taco shell. Fill shells with lettuce or cabbage, drip chipotle nayonaise and top with fresh pico de Gallo.

Serving Size: 12 tacos

Nutritional Facts: (1 corn tortilla with filling)
Calories: 123.5
Total Fat: 1.9 g
Cholesterol: 0 mg
Sodium: 99.6 mg
Potassium: 9.8 mg
Total Carbs: :25.5 g
Protein: 4 g

Notes: The other option for the corn is to roast 3 ears of corn on the BBQ, cut the corn off the corn and add it to the pan.

Source: None

Potato Pizza

INGREDIENTS:
1 package Bob’s Red Mill Gluten Free Pizza Crust Mix
2 russet potatoes, sliced thin
1 red onion, halved and sliced thin
2-4 cloves garlic, minced
2 tablespoons thyme
2 teaspoons basil (or freshly chopped)

DIRECTIONS:
Mix pizza crust as directed on the package. While dough is resting (20 minutes), slice the potatoes and red onion and add to a bowl. Mix in garlic, red onion and potatoes. Add thyme and basil and stir thoroughly.

Roll out the pizza crust and bake at 425 degrees for 7-9 minutes. Remove from the oven and spread the mixture over the top of the pizza. Place back in the oven for another 10-12 minutes. Remove, slice and serve.

NOTES:
Two other options would be to add chopped tomatoes to the topping or a very thin layer of sauce, followed the by the potato/onion. This can also be used as a base recipe, so experiment!

SOURCE: The Vegan Version

Tri-Colored Couscous Salad

INGREDIENTS:
1 cup tri-colored couscous
2 tablespoons of Bragg’s Apple Cider Vinegar
1 teaspoon Bragg’s Liquid Aminos
1/2 a cucumber, quartered
1/2 cup red onion, chopped
2 Roma tomatoes, diced
1 Jalapeno pepper, chopped
1/2 cup cilantro

DIRECTIONS:
In a bowl pour apple cider vinegar and liquid aminos. Add cucumber and let stand for 15 minutes. Boil 1 cup of water (or veggie broth) and add to couscous, let stand for about 10 minutes. Combine the red onion, tomatoes, Jalapeno pepper and cilantro in the bowl and mix. Pour in couscous and combine. If you want to spice it up, I recommend Sriracha Hot Sauce. Serve and enjoy.

Guacamole

Ingredients
1 large ripe Hass avocado, peeled, pitted
2 tsp. fresh lime juice
2 Tbsp. chopped fresh cilantro
1/4 cup finely chopped red onion
2 cloves garlic, finely minced
1 serrano chili, seeded, chopped
1/4 tsp. salt

Directions
In a bowl mash up the avocado with a fork or electric mixer. Stir in the lime juice. Add the minced garlic, chopped red onion and chili and stir into the avocados. Finally add the cilantro. Serve with tortilla chips

Notes
I found this recipe on Chipotlefan.com after eating at the restaurants for months on end. I thought it was a great tasting guacamole and the wife really loves the taste. I usually end up using 3-4 avocados, which makes me increase the amounts of ingredients.

I have never used salt and will usually end up adding some paprika and chili powder. For more of a chunky style guacamole, you can add Pico de gallo to the mixture.