Cuban Black Beans & Tempeh Tacos

Another yummy combination!!

Cuban Black Beans

Ingredients
*2 cans black beans (but this one I used the dry beans, just let them soak and cooked them the night before)

*1 chopped onion

*1 jalapeno sliced (with seeds and meat scooped out)

*a few other peppers (I used serranos for a kick)

*cumin

*garlic

*veggie stock

1. Saute onions and peppers until onions are translucent.

2. Add veggie stock, cumin, garlic, any other spices and black beans.

3. Simmer for about 20-30 minutes.

4. With hand mixer, chop black beans to the consistency of your liking.

Note: Make this recipe yours...try different spices, different beans, peppers, veggies, stock, etc. Pretty simple!

Tempeh Tacos

Ingredients
*One block of tempeh (chopped)

*1 chopped onion

*Diced red, green, yellow bell peppers

* corn
*black beans

*cumin

*chili powder

*cayenne peper (if you like a kick)

1. Brown tempeh (spray skillet with cooking spray).

2. Add onion, peppers, onions, black beans, corn, cumin, chili powder and any other spices.

3. Add a little water to the skillet.

4. Simmer until all the spices are evenly mixed, about 20-30 minutes, stirring ocassionally.

5. Add anything else you prefer, like cilantro, etc.

6. Chop fresh veggies for the toppings.

And you're finished! Enjoy!

Vegan Roasted Kale Chips

Vegan Roasted Kale Chips

**I found this one on the Whole Foods website; I adapted it some**

Ingredients

*1 bunch kale

*1 TBsp extra virgin olive oil

*chili powder

*nutritional yeast (I used the garlic flavored)

*garlic powder (I <3 garlic!)

Directions

1. Preheat oven to 350.

2. Rinse the kale. Separate the leaves from the stem (I discarded the stem). Tear leaves into smaller pieces.

3. Drizzle oil over the kale leaves. Toss.

4. Add your spices! Toss.

5. Spread single layer on pan.

6. Bake for about 5-7 minutes or until kale is brown.

Yummy!

Pumpkin Enchiladas

I will start with a recipe I've made several times and it has turned out excellent each time.

Pumpkin Enchiladas (via Hungry Girl)

Ingredients
*1/3 c. chopped onion
*2/3 c. canned pure pumpkin
*1 1/2 TBsp salsa
*1 tsp taco seasoning
*2 large corn tortillas
* 3/4 c. red enchilada sauce
*1 slice fat-free cheddar cheese (optional)
*1/4 c. shredded fat-free cheddar cheese

Directions
1. Preheat oven to 400 degrees.
2. Saute onions in a medium heat skillet.
3. In a bowl, add pumpkin, salsa, and taco seasoning. Add onions.
4. Warm tortillas for about 15 seconds in the microwave.
5. Lay tortillas flat, side by side. Spread 2 TBsp enchilada sauce onto each one. Place a half-slice of cheese in center of each tortilla. Evely distribute pumpkin mixture between centers of the tortillas.
6. Wrap up tortillas tightly and place them in baking pan seam down. Cover with remaining enchilada sauce.
7. Bake in oven until enchiladas are hot, about 8 minutes.
8. Remove from oven and sprinkle shredded cheese on top.

Special Notes: Instead of canned enchilada sauce, I just water down my taco seasoning sometimes. You can always make this without cheese. I also like to add green onions on top and sometimes I'll add pepper to the pumpkin mixture.

**This mixture makes two servings. Usually, I at least double or triple the recipe to get a whole pan for yummy leftovers.**

Confidence...confidence...confidence....

One week away from the Gate River Run and I feel like I'm not even remotely ready for it.....Lately, I've been feeling not-good-enough. I guess we all have those moments....I'm experiencing all these new adventures; it's exciting in one way and a little nerve-wrecking in another. So, from the song "Closing Time": "Every new beginning comes from some other beginnings end." Keeping positive....

Besides running, I'm going meat-free (and hopefully vegan) for the month of March via No Meat March. I'm hoping it will be a more permanent move. So far, two days in, I'm not missing meat. I'll be posting some tasty recipes as I experiment in the kitchen. Look for the first one soon! :-)