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organic meal | The Green Beagle

Baked Black Bean Taquitos

 

 

 

I cannot get enough of Mexican inspired food. I eat many a Mexican dish regularly because I am obsessed spicy food and it is easy to change up with beans rice or vegetables! You can literally make the same dish in a variety of ways. The Black Bean Taquito recipe is super fun and I cannot wait to make them. They are quick and easy to make for a great snack for parties or even an appetizer to spice up dinner.

 

 

 

 

Ingredients

½ medium organic yellow onion
1 clove organic garlic
1 small organic jalapeno
½ tablespoon sunflower oil
½ teaspoon organic paprika
¼ teaspoon organic cumin
¼ teaspoon organic cayenne pepper
½ teaspoon sea salt
½ cup organic black beans
¼ cup organic cilantro
6-8 organic corn tortillas
½ cup organic Colby Jack Cheese
Sunflower oil for brushing

Instructions:

1.Preheat oven to 425˚
2.Bring medium or large pot of water to a simmer.
3.In a pan, heat oil over medium heat. Saute onion and pepper until onion becomes translucent.
4.Gradually stir in garlic, cumin, paprika, salt, and continue to cook for 1-2 more minutes.
5.Add in black beans and cilantro, cooking until beans are heated through- two to three minutes more.
6.Turn off pot of water. Taking one corn tortilla at a time, dip in hot water for 3-4 seconds.
7. Place on a cutting board and scoop one spoonful of black bean filling and a hefty pinch of cheese on top.
8.Roll tight and place seam side down on a baking sheet covered in parchment paper.
9.Repeat until all the filling is used. Brush each piece with oil.
10. Bake for 12-15 minutes until the corn tortilla is a light brown color.
Feel free to dip your taquitos in any thing you want salsa, sour cream, guacamole, cheese sauce or even use a few in a salad for decoration.

Vegetable Stuffed Shells

stuffed-shells-big

Yields 8 servings

Ingredients
* 1 (12 ounce) package jumbo organic pasta shells
* 1 (16 ounce) tub fresh ricotta cheese
* 1 large ball fresh mozzarella cheese, or fresh mozzarella balls
* 8 ounces grated Parmesan cheese
* 1 tablespoon dried organic parsley
* 1 table spoon dried organic oregano
* 1 teaspoon dried organic basil organic basil
* 1 teaspoon ground organic black pepper
* 1 (28 ounce) jar organic pasta sauce
* 8 ounces sliced fresh mushrooms
* 2 cups organic frozen or fresh spanich
* 1/2 cup organic white onion
* 4 cloves diced organic garlic
* 1 organic tomato

Directions

1. Preheat oven to 350 degrees.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. In a large bowl ricotta, half the mozzarella, half the Parmesan, parsley, salt, basil, oregano, garlic, mushrooms, spinach and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a baking dish.
4. Mix reserved mozzarella and Parmesan into pasta sauce. Pour over stuffed shells.
5. Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.
6. Let cool and serve

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