Black Bean and Corn Nachos

You don't have to go to head over to the bar to enjoy some nachos. Those are usually topped with a lot more than your calorie counter bargained for. This recipe will get you by with all the flavours you like, meat-free!

I also selected multigrain tortilla chips - in restaurants they often use the ones stripped of most nutritional value.

For the cheese I suggest a plant-based or low-fat cheese - and you can go easy no need to drench the nachos unless that's what you want!

The toping of the avocado and creamy ricotta is essential in my opinion for adding some moisture and the classic nacho taste. Plus visually, it's the cherry on top! Try these next time you have guests over to watch a game or something.

Ingredients

1/2 packet of multigrain tortilla chips (I used an 11-ounce packet)

1/2 ripe avocado

2 tablespoons ricotta cheese

1/2 cup pepper jack cheese, grated

1 small firm tomato, finely chopped

1/4 red onion, finely chopped

1 teaspoon salt

1 tablespoon black pepper

1/2 teaspoon chili flakes

1 large poblano pepper

Fresh cilantro

1/3 cup corn

1/3 cup black beans

Instructions

Lightly coat your baking tray with cooking spray, lay out the tortilla chips. 

Drain the corn and black beans, then evenly distribute over the chips. Sprinkle some of the cheese on top.

Top with the pepper, red onion, tomato, salt, black pepper, chilli flakes, adds some extra cheese. Place in the oven at 450F for 20 minutes. 

While the nachos bake, using a fork mash the avocado and squeeze some fresh lemon, season with salt and pepper.  

Remove from the oven, sprinkle with fresh parsley and more salt and pepper. 

Serve hot and top with the avocado and ricotta cheese! Enough for 2-3.

Mushroom and Black Bean Rice

Shiitake mushrooms are the best. They have a smoky, meat-like taste and when dried, rehydrated and fired the flavour is intensified. This makes them a great addition to your starch of choice, rice in this case. With the addition of green peas and black beans, you have yourself a substantial side or possibly even a stand-alone. The inspiration for this dish was Haitian black rice, often paired with cashew chicken. That was my intention, but I regular grocery stores you won’t find the black mushroom required to give the rice their flavour and taste, not even the bouillon cube substitute.

So instead, I decided to used dried mushrooms to ad the mushroom flavour, some texture and a meaty taste. I used the water from the black beam can to give the rice a little colour though not as black as the djon djon mushroom soak, and then add the beans themselves for some protein. Finally, the green peas, more protein and something typically added to black rice. Really love this rendition! I will be using in the future.

Ingredients

1 1/2 cups long grain white rice

1 tablespoon butter

1 teaspoon garlic, minced

2 cups water

1 cup broth

1/2 cup frozen green peas

1/2 cup canned black beans (keep the liquid)

1 cup dried shiitake mushrooms

3 tablespoons vegetable oil

1 tablespoon black pepper

1 teaspoon salt

1 tablespoon dried parsley

1 teaspoon scallions (the green part

Instructions

Soak your shiitake mushrooms the night before for a minimum of 5 hours. The packet will have instructions. When ready to use, rinse well and drain the water.

Wash the rice then cook in a pan with 1 tablespoon butter and 1 teaspoon garlic for about 3 minutes. Mix in the black bean water. 

Boil the water and broth and transfer the rice to the boiling liquid. Cook on medium-low heat for 20 minutes (or according to the packet). 

Halfway through the cooking time, add the frozen peas. 

While the rice is cooking, prepare the mushrooms. Fry in the vegetable oil with black pepper and salt for about 10 minutes or until crispy. The mushrooms should no longer chewy. 

Before transferring to your serving bowl, mix the rice and peas with the cooked mushrooms, then add the black beans. 

Garnish with parsley and scallions, serve hot. 

Black Bean & Lentil Bobotie

Think of bobotie as a curried shepherd’s pie with a layer of egg custard instead of potato on top. This rendition of the traditionally South African dish, however, is vegetarian. The recipe usually uses ground beef seasoned with curry powder, chutney, and other fruits and spices. It is still a filling, protein-packed deal and is equally as delicious with the use of black beans, lentils, cheddar cheese, and spices familiar to Mexican cooking such as chili powder, cumin, and chipotle.

What you need 🛒🛒🛒:

1 tablespoon butter

2 tablespoons vegetable oil

1/4 cup red onion, chopped

3 large green onions/scallions, chopped

1/2 jalapeno, finely chopped

1 teaspoon garlic

1 teaspoon chili flakes

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon chipotle

1 teaspoon chili powder

1 teaspoon cilantro (dried or fresh)

1 teaspoon cumin

8oz dry lentils, soaked (half a 16oz packet)

1 can black beans

1 can diced tomato (15oz)

1 tablespoon tomato paste

2 1/2 cups broth

2 slices of bread

6 bay leaves (3 to garnish)

2 eggs

3/4 cup milk

1/4 cup heavy cream

1/2 cup sharp cheddar cheese, shredded

What you do 🍳🍳🍳:

Step  1

Heat the butter and oil. Add the onions, garlic, jalapeno, and chili flakes, sauté for 3 minutes. Add all the spices, cook for another 2 minutes.

Step 2

Soak the bread in some water, set aside.

Step 3

Add the lentils, sweat them out for about 5 minutes until fragrant and they begin to soften. Add the tomatoes and tomato paste, cook for another minute.

Step 4

Add the broth, black beans, and 3 bay leaves, simmer for about  10 minutes.

Step 5

Squeeze the water out of the bread then whisk it into the pot, remove the bay leaves.

Step 6

Pour the mix into an oven-proof pan, sprinkle the cheese on top.

Step 7

Beat the eggs, cream, and milk, season with some salt and pepper. Pour over the bean mix, top with some bay leaves and bake at 350F for 40-45 minutes. (Broil for an additional 5-10 minutes to further brown/cook the egg custard if necessary). 

Serve hot with avocado and sour cream, enough for 4-5.