Tag Archives: vegan

Crockpot Refried Beans

A super simple delicious and nutritious vegan refried bean recipe.  Enjoy!

 

Ingredients:

3 cups dried pinto beans (rinsed)

8 cups water

1 large yellow onion (cut in quarters)

2 jalapenos with seeds (cut in thirds)

2 heaping tablespoons of minced garlic

5 teaspoons himalayan salt

1 teaspoon cumin

 

Directions:  Place all ingredients in large crockpot and cover. Cook on high for 6 hours, or until beans are soft.  Spoon off excess liquid, leaving enough to create a creamy texture when blended.  With an immersion blender, blend until creamy.  Serve with your favorite mexican food, or with chips and salsa. Enjoy!

  • This is also a tasty side dish to the Avocado Grilled Burritos with Tangy Cashew Cilantro Sauce recipe you will find in my Recipe folder on this blog.  

 

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Avocado Grilled Burritos with Tangy Cashew Cilantro Sauce

This is a favorite vegan recipe in my house.  Enjoy!

 

Burrito Filling:  2 Servings, using 10 inch soft taco shells

2 large avocados, peeled, pitted, and mashed (or diced, depending on preference)

2 tablespoons chopped red, or yellow onion

4 tablespoons of sun-dried tomatoes, chopped

1/3 cup fresh cilantro, chopped

1/2 tsp sea salt

*Dipping Sauce:  

1/2 cup chopped salted cashews

1/2 cup avocado oil

8 teaspoons white vinegar

2 teaspoons balsamic vinegar

1/4 cup raw honey

1 1/3 cup fresh cilantro

1 tablespoon minced garlic

1/3 cup white onion

1/8 teaspoon turmeric

2 tablespoons sugar

2 teaspoons ground black pepper

3 teaspoons cumin

Directions:

Dipping Sauce:  Place cashews in blender and finely grind.  Add avocado oil, vinegars, honey, cilantro, garlic, onion, turmeric, sugar, black pepper, and cumin.  Blend until texture creates a smooth dipping sauce.  Set aside.

*If you have leftover dipping sauce, add 1/8 cup cashew milk to the blender with sauce and combine.  This creates a tasty salad dressing to add to your favorite green salad.  Refrigerate.  

Burritos:  Preheat griddle to 350 degrees.   In a bowl, mix together avocados, sun dried tomatoes, onion, cilantro, and sea salt.  Divide filling evening and place in the center of your tortilla. Pull the bottom half of the burrito over to meet the top half.  Pull the tortilla back, forming the avocado filling into a roll.  Fold one side in, and then the other side.  With both ends folded, tightly roll your tortilla into the perfect burrito.  Place burritos on the grill and heat both sides until brown to your liking.  Place on plate and add desired sauce.  Enjoy!!

  •  Suggested sides:  Spanish rice, refried beans (see my recipe for vegan crockpot refried beans in the recipe folder of this blog), or green salad (with the tangy cilantro sauce.

 

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VEGAN MANGO BLACK BEAN SALAD

0_0_0_0_250_333_csupload_68825387Ingredients:

1 mango (peeled, pitted and diced)
1 red bell pepper (seeded and diced)
1 cup cherry tomatoes (halved or quartered)
3 green onions
1/2 red onion (diced)
1/4-1/2 cup of fresh cilantro, chopped
1 cup frozen corn (thawed)
2 cups black beans (pre-cooked)
2 Tablespoons lemon juice
2 Tablespoons avocado oil
1 Tablespoon minced garlic
1 Tablespoon cumin
1 Tablespoon chili powder
1 teaspoon Himalayan salt
1/8 teaspoon black pepper
1 teaspoon red pepper flakes
Romaine lettuce 
1 avocado diced (optional) added to the top
Directions:
 Chop mango, red bell pepper, tomatoes, green onions, red onion and cilantro. Place in a large bowl.  Add black beans and thawed corn. In a separate bowl; whisk lemon juice, avocado oil, garlic, cumin, chili powder, Himalayan salt, black pepper, and red pepper flakes together. Pour over ingredients in large bowl and stir to coat veggies.  Let sit for 1 hour in the refrigerator to blend flavors. Serve black bean mango mixture over chopped lettuce and add avocado, if desired.  
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