Chipotle Bean Burritos

Add guacamole and chips to this hearty vegetarian dish for an easy Mexican meal.

• Yield: 6 servings (serving size: 1 burrito)
• Total:30 Minutes

Ingredients

• 1 tablespoon canola oil
• 1 garlic clove, minced
• 1/2 teaspoon chipotle chile powder
• 1/4 teaspoon salt
• 1/3 cup water
• 1 (15-ounce) can organic black beans, drained
• 1 (15-ounce) can organic kidney beans, drained

• 3 tablespoons refrigerated fresh salsa
• 6 (10-inch) reduced-fat flour tortillas (such as Mission)
• 1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
• 1 1/2 cups chopped plum tomato (about 3)
• 1 1/2 cups shredded romaine lettuce
• 6 tablespoons thinly sliced green onions
• 6 tablespoons light sour cream

Preparation

1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chili powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.

2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.

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Spicy Potato Skins Recipe

This potato skins recipe is spicy and tasty. The recipe for potato skins includes a mixture of spices and the guacamole goes perfectly with them. This potato skins appetizer can also be served as an accompaniment to a main meal.

There are various loaded potato skins recipes to choose from but if you like spicy food, you should give this one a go! You can use the leftover potato (which is scooped out) to make mashed potatoes or bubble and squeak recipes.

South of the Border Potato Skins Served Appetizer with a Guacamole Dip

Ingredients -

6 scrubbed large potatoes
3 tablespoons sunflower oil
1 teaspoon chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin
1 teaspoon allspice
Freshly ground black pepper
1 cup guacamole

Preparation:

Preheat the oven to 350 degrees F.

Prick the potatoes all over with a fork and bake them for an hour. Alternatively, microwave them all together for 25 minutes. Heat the grill to medium hot.

Cut the potatoes in half and scoop out all but ¼ inch potato wall. Cut each half into three wedges. Brush the potato wedges with oil. Combine the seasonings and sprinkle them over the potato skins.

Place the potato wedges on a sheet of foil and grill them for 10 minutes, turning occasionally, until golden and crisp.

Serve hot with the guacamole.

(Serves 6)

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Zucchini Garbanzo Tacos With Caramelized Onions

Ingredients (use vegan versions):

4 tablespoons olive or canola oil, divided
1 red onion, sliced
salt, to taste
pepper, to taste
3 or 4 medium zucchini, quartered
1 green or red bell pepper, diced
3 cloves garlic, minced
1 tablespoon cumin
2 teaspoons chili powder
1 (15-ounce) can garbanzo beans, drained
1 bunch cilantro, chopped
3 green onions, sliced
1 tablespoon lemon juice
6 to 8 corn or flour tortillas

Directions:

1. In a saute or sauce pan, 2 tablespoons of the oil . When hot, add onions, salt, and pepper. Stir until onions are translucent, then turn down heat, and stir occasionally. (You can tell when they are done if the onion is soft and sweet. )

2. To a bowl, add zucchini, bell pepper, garlic, 1 tablespoon oil, cumin, chili powder, and salt.

Stir to coat all of the vegetables with the seasoning. Let sit for about 10 minutes.

3. In another bowl, add garbanzo beans, cilantro, green onions, and lemon juice. (You may season with a little salt and pepper depending on your preference or if the beans were stored in a can with added salt.) Toss well.

4. Heat remaining 1 tablespoon of oil in a pan and sauté zucchini and bell pepper mix until tender.

5. To serve: Warm tortillas over stove then add zucchini mixture and garbanzo bean mixture. Top with caramelized onions.

Tastes Great garnished with Soy Cheese, Salsa, Guacamole, Vegan sour cream or etc. Enjoy!

Source of recipe: I wrote this recipe

Makes: 8 Tacos, Preparation time: 20 minutes, Cooking time: 10 minutes

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Kadhai Bhindi

Ingredients:

Lady finger (okra / bhindi) 250 gms.
Gram flour 1 tbsp.
Thinly sliced onion 1
Thinly sliced green chilli 1
Mango powder 1/2 tsp.
Coriander powder 1/2 tsp.
Red chilli powder 1/2 tsp.
Garam masala powder 1/2 tsp.
Cumin seeds 1 tsp.
Turmeric Powder 1/4 tsp.
Vegetable oil as required
Salt to taste




Method:

1. Cut lady finger into thin long slices.
2. Heat oil in a kadhai. Deep fry lady finger until crisp and light golden brown.
3. Keep the fried lady finger aside. Just leave 2 tbsp oil in kadhai, remove the rest.
4. Add cumin seeds and green chilli and fry for 30 seconds. Add sliced onion and fry until golden brown.
5. Add gram flour, mango powder and saute for 3-4 minutes. Add lady finger and the remaining ingredients. Mix well. Heat for a few seconds and then remove from heat.

Garnish with green coriander leaves and serve hot (if possible in a copper base kadhai).

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AVOCADO WITH PEANUT DRESSING

WEN Set of Three for Medium-Coarse, Ethnic, African American Hair - 32oz

2 avocadoes, ripe but firm
2 tbsp shelled peanuts
½ tsp paprika
½ tsp cinnamon
chilli powder and salt, to taste
fresh chives, to garnish

Chop the avocado into cubes. Place peanuts and spices in food processor and grind into a fine mixture. Sprinkle mixture over avocado with finely chopped chives. Chill and serve.

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Spicy Barbecue Tofu

Ingredients:

* 1 pound extra firm tofu, well pressed and sliced into 3/4 inch rectangles
* 3/4 cup barbeque sauce
* 3/4 cup brown sugar
* 1 tsp chili powder
* 1/2 tsp red pepper flakes
* 3/4 cup orange juice concentrate
* salt and pepper to taste

Preparation:
Whisk together the barbecue sauce, sugar, chili powder, pepper and orange juice over medium low heat until well combined, about 3 minutes.

Place the barbecue sauce mixture in a wide flat dish, and place the tofu in the sauce, coating both sides well. Allow to marinate for at least two hours.

Grill for 4 or 5 minutes on each side, brushing with additional sauce.

Sprinkle with salt and pepper just before serving.

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Cabin Dinner

Ingredients:
1/4 cup vegetable oil
4 cloves garlic, chopped
1 yellow onion, diced
1 red bell pepper, chopped
2 teaspoons chopped parsley
1 tablespoon chili powder
2 teaspoons ground cumin

2 teaspoons paprika
2 teaspoons ground turmeric
salt and pepper to taste
1 1/2 (16 ounce) cans kidney beans, drained
with liquid reserved
2 tablespoons tomato paste
hot sauce to taste

Directions:

1.Heat oil in a Dutch oven over medium heat. Saute garlic, onion, bell pepper, parsley, chili powder, cumin, paprika, turmeric, salt and pepper, until onions are tender. Stir in kidney beans and some of the reserved liquid until desired consistency. Stir in tomato paste and hot sauce.
2.Reduce heat to low, cover and simmer for an hour, stirring occasionally. Add more bean liquid and/or water if necessary so that beans don't dry out.
ALL RIGHTS RESERVED © 2010 Allrecipes.com

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Spicy Four Alarm Vegetarian Chili Recipe

A spicy vegetarian chili recipe1 calling for hot sauce, red pepper flakes and cayenne pepper. For an even hotter vegetarian chili, toss in some minced and crushed fresh chili peppers. Click here2 for more easy vegetarian chili3 recipes.

Ingredients:

* 2 tbsp olive oil
* 1 onion, diced
* 3 cloves garlic, minced
* 1 28 oz can diced tomatoes
* 4 tbsp chili powder
* 1/2 tsp cayenne
* 1 tsp cumin
* 1 tsp red pepper flakes
* 1 tsp salt
* 1 1/2 cups hot salsa
* 1 cup water
* 3 cups canned or pre-cooked kidney beans

Preparation:
In a large pot, sautee the onion and garlic in oil until the onions are softened, about 3 to 5 minutes.

Add the tomatoes, chili powder, cayenne, cumin, red pepper, salt, salsa and water. Bring to a slow simmer, and allow to cook for 30 minutes, stirring occasionally.

Add the beans and simmer for at least another 30 minutes.

More Vegetarian and Vegan Chili Recipes:

Super Easy Vegetarian Chili
Vegetable Chili
Crockpot Chili
Crock Pot Barley Chili
Tofu Chili
Black Bean Chili

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Baby Back Ribs

These baby back ribs might not be bathed in smoke, but they still a lot of flavor. This slow cooked recipe will give you a great set of ribs even if can't prepare it outdoors.
Prep Time: 20 minutes
Cook Time: 8 hours, 00 minutes
Ingredients:

* 4 pounds pork baby back ribs
* 1/4 cup of barbecue sauce
* 1/3 cup dark brown sugar
* 1 tablespoon paprika
* 1 1/2 teaspoons chili powder
* 1 1/2 teaspoon salt
* 1 teaspoon ground cumin
* 3/4 teaspoon black pepper
* 3/4 teaspoon white pepper
* 3/4 teaspoon ground oregano
* 1/2 teaspoon cayenne pepper
* 1/4 teaspoon sugar

Preparation:
Trim excess fat from ribs. Combine dry ingredients and rub over the surface of the ribs. Place ribs in slow cooker or Crock-Pot standing on their edge with the meaty side out. Cook for about 8 hours. Remove ribs from slow cooker and brush with barbecue sauce.

Super Nachos

1 pound lean ground beef
2 teaspoons chili powder
2 teaspoons cumin
Pinch of salt
1 small can refried beans or bean dip
1 10 or 12-ounce bag corn tortilla chips
1 1/4 pounds Monterey Jack or Mozzarella cheese, grated
1 large onion, chopped
2 tomatoes, chopped
1 6-ounce can black olives, chopped

Brown the ground beef in a medium skillet. Drain. Add the chili powder, cumin and salt. Set aside for a moment.

Spread a thin layer of refried beans or bean dip over the bottom of a platter or shallow, heat-proof bowl to anchor the first layer of chips.

Then spread a layer of chips over the beans, top with a layer of cheese, ground beef, onion, tomato and olives. Repeat until all the ingredients are used. Or, since this recipe usually makes about 4 layers, you can divide all the toppings into 4 portions for even layering.

Microwave on high until heated through, about 10 minutes, or bake at 375° for 20-30 minutes. Serve warm with sour cream and Guacamole Dip, if desired.