Vegetarian Skillet Chili

Prepare the chili in a pot, not a skillet The above recipe is fairly tame.  Try this variation to punch up the flavor::

Use one can kidney beans, one can of black beans, 28 oz can of chopped tomatoes, 2 Tbsp chili powder, 1 tsp dried oregano and 1 tsp ground cumin. Also add 1 chopped red bell pepper and 1 chopped yellow pepper to the onion/garlic mixture. Sauté the onion, garlic and peppers until soft, then add spices, cook for a minute or two and then add tomatoes. Simmer for 20 minutes, add the beans and simmer for 10 more minutes.

30-Minute Black Bean Soup

INGREDIENTS

1 tablespoon vegetable oil
2 green bell peppers, stems and seeds discarded, medium dice
1 large onion, mediuim dice
2 cloves garlic, smashed and chopped
1 jalapeño or serrano pepper, stems and seeds discarded, medium chopped
1 teaspoon ground cumin
1/2 teaspoon dried chili flakes
1 chipotle chili packed in adobo, finely chopped, plus 1 tablespoon adobo sauce from can (optional)
1 quart homemade or low-sodium canned chicken broth
2 (15-ounce) cans black beans, with liquid
2 (15-ounce) cans black beans, drained and rinsed
2 bay leaves
Kosher salt

To serve (all optional):
Roughly chopped cilantro leaves
Mexican-style sour cream (non-dairy if vegan)
Diced avocado
Diced red onion

DIRECTIONS

1.  Heat vegetable oil in a large saucepan over medium-high heat until shimmering. Add peppers and onions and cook, stirring frequently, until softened but not browned, about 5 minutes. Add garlic, jalapeño, cumin, and dried chili flakes and cook, stirring constantly until fragrant, about 1 minute. Add chipotle and adobo sauce (if using) and stir to combine. Add chicken broth, 2 cans of beans and their liquid, and bay leaves. Increase heat to high, and bring to a boil. Reduce to a bare simmer, cover and cook for 15 minutes.

2.  Discard the bay leaves. Use a hand blender to puree the soup until desired consistency is reached. Add the two cans of beans that have been drained and rinsed to the soup and stir to combine. Season to taste with salt.

3.  Ladle soup into individual serving bowls and serve immediately with cilantro leaves, sour cream, diced avocado, and diced red onion (as desired).

http://www.seriouseats.com/recipes/2012/01/30-minute-black-bean-soup-recipe.html

Oyster Mushroom Tacos with Sweet Mango Salsa

Tacos

1 medium onion, chopped
1 Red, Green, and/or Yellow Bell Peppers, medium dice
2 garlic cloves, minced
2 tablespoon canola oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon garlic powder
1 (15 ounce) can black beans, rinsed and drained
5 ounces Oyster Mushrooms, shredded
8 (6 inch) flour or corn tortillas, warmed
salt
pepper


Salsa

1 mango, small dice
1/4 cup cilantro, roughly chopped
1/2 red onion, small dice
1 tablespoon brown sugar or agave

Directions:

To make the Mushroom Filling: In medium skillet, heat oil over medium-high heat. Sauté onions, bell peppers, and mushrooms until soft and lightly browned. Season with salt and pepper. Add garlic, chili powder, cumin, and oregano and let cook a few more minutes until fragrant. If spices stick to the skillet, add water as needed. Add black beans and let cook until heated through. Adjust seasoning to taste.

To make the Sweet Mango Salsa: Toss all the ingredients together in a small bowl.

To assemble the tacos: Fill tortillas with the Mushroom Filling and top with a spoonful of Sweet Mango Salsa.

Tlacoyo Masa Pockets

If you've ever made your own tortillas, you know how easy it is to work with masa, the meal made from ground, dried corn treated with lime. You can find it in any Mexican market, and some grocery stores (Maseca brand, which is also the name of the dried form, is a standard brand). With simply water and a pinch of salt, you have the makings of the freshest tortilla you've ever tasted.

  

That's not all masa is good for, though. You can also leave it a little thicker and use it as a dough for Tlacoyos, a Mexican cornmeal dough pocket similar to Salvadorian pupusas. (Doesn't every culture in the world have some kind of edible pocket stuffed with filling? Calzones? Pork buns?)
 
Working with masa is quick, and so is the filling: a can of beans mashed up with sauteed onion and garlic, and Oaxaca cheese, which is basically a Mexican version of string cheese. Monterey Jack also makes a fine substitute.

  

Ingredients
serves 4

  

• 1 cup masa flour
• 3/4 cup water, more if needed
• 1/4 teaspoon salt
• 2 tablespoons lard, bacon fat, or oil
• 1/2 onion, minced
• 1 clove garlic, minced
• 1 can black beans
• 2 oz shredded Oaxaca cheese (or substitute Monterey Jack)
• Salt to taste
• 4 tablespoons neutral oil for frying
• Salsa for serving
• Chopped onion and/or cilantro for garnish

 

Procedures

 In a bowl, combine the masa, water, and salt. Form into a ball so that all the flour is incorporated. Add more water if needed to make a moist dough. Set aside.

 

In a skillet, heat the lard, bacon fat, or oil over medium heat. Add the onion and cook for 3 to 4 minutes, until soft, then add the garlic. Cook for an additional 3 to 4 minutes until starting to color. Add the beans, undrained, and raise the heat to high. Cook for a couple minutes, then mash roughly with a spatula and remove from the heat.

 

Divide the masa dough into 4 pieces and flatten them between two pieces of plastic wrap using a heavy skillet or tortilla press. Lay them on a cutting board and divide the beans and cheese among them, then carefully fold over and pinch to create a half-moon shaped pocket.

 

Heat the frying oil in a large skillet over high heat and add the pockets (cook them in two batches to avoid crowding). cook for 3 to 4 minutes per side, until golden, then drain on paper towels. Serve with the salsa and garnishes.

  

Printed from http://www.seriouseats.com/recipes/2010/08/tlacoyo-masa-pockets-recipe.html
by Blake Royer, August 6, 2010
© Serious Eats

 

Black Bean and Rice Burritos (or tacos)

Tomato sauce is sold in 8 oz cans in the same aisle that carries canned whole tomatoes. Do not use jarred pasta sauce in its place. There’s no need to prepare all of the toppings listed below, but cheese, lettuce, and tomatoes are, in my opinion, essential.

Ingredients

Filling

2 tablespoons vegetable oil or corn oil
1 small onion, chopped small (about 2/3 cup)
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
table salt
2 15-oz cans black beans, drained and rinsed [I prefer Goya brand]
1 8-oz can plain tomato sauce
1/2 cup low-sodium chicken broth (or veggie broth or water)
1 teaspoon brown sugar
2 teaspoons vinegar (preferably cider vinegar)
Ground black pepper
Hot cooked rice

Shells and Toppings

flour tortillas (or taco shells)
shredded cheddar cheese or Monterey Jack cheese
shredded iceberg
small tomatoes, chopped small
sour cream
avocado, diced medium
red onion, chopped small
minced fresh cilantro leaves
Salsa or hot pepper sauce, such as Tabasco



Instructions
1. Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add beans, tomato sauce, broth (or water), brown sugar, and vinegar; bring to simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. Adjust seasonings with salt and pepper.

Add as much hot cooked rice as you want and stir into the bean mixture until well distributed throughout.


2. Spoon filling into warmed tortilla (or taco shell), add toppings, and enjoy!

SOUTHWESTERN TURKEY AND BLACK BEAN SOUP

4 servings

2 - 15 to 16 ounce can black beans, rinsed, drained
3 cups (or more) Basic Turkey Stock (see recipe) or canned low salt chicken broth
1 tablespoon olive oil
2 cups chopped onions
1 cup diced red bell pepper
2 garlic cloves, minced
2 teaspoons ground cumin
1/2 cup drained canned diced tomatoes
1 cup diced cooked turkey
1 tablespoon minced seeded jalapeno chili


Puree 2 cups black beans and 1 cup turkey stock in processor. Set aside.

Heat oil in large Dutch oven over low heat. Add onions and bell pepper; saute until onions are golden, about 10 minutes. Add garlic and cumin and stir 1 minute. Add tomatoes, bean mixture and remaining whole blackbeans. Gradually add 2 cups stock and bring to boil. Reduce heat and simmer until vegetables are very tender and soup is slightly thickened,about 20 minutes. Thin soup with more stock, if desired. Add turkey and jalapeno and simmer just until heated through.

Season with salt and pepper.

Bon Appetit November 1994