Cilantro Lime Quinoa

November 12, 2019 Leave a comment

Cilantro Lime Quinoa – Quinoa Side Dish | Healthy Eats by Jennie

I love Chipotle! And I love their cilantro lime rice! I received a lot of limes from Misfits Market and I wanted to make a healthy Quinoa Side Dish variation of their cilantro lime rice.  This Quinoa Side Dish turned out great and reminded me of Chipotle’s cilantro lime rice. This made me very happy!  And a bonus is that this recipe is very easy to make. I made this recipe during a food prep session on a Sunday and was able to use this Quinoa Side Dish is a variety of meals during the week. read more

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Fiesta Black Beans

October 25, 2019 Leave a comment

Fiesta Black Beans – Black Beans Recipe | Healthy Eats by Jennie

Food prepping on Sundays can be a lifesaver for me to keep us eating healthy for the week! I received a lot of poblano peppers and limes for Misfits Market, so I wanted to use them within a food prep session. I put together this Black Beans Recipe and was able to use them within a variety of ways during the week. They are very delicious and made for a tasty and healthy week of meals! Hope you enjoy these as much as we did and that you try them yourself for a food prep session! read more

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Restaurant Style Chipotle Salsa

July 1, 2019 Leave a comment

Restaurant Style Chipotle Salsa – Homemade Salsa Recipe | Healthy Eats by Jennie

Who doesn’t love going to a Mexican restaurant and eating their homemade salsa?!? It tastes so much better than the kind you can get in a jar. This Homemade Salsa Recipe is healthy and delicious! It also happens to be oil free (it’s so yummy, it doesn’t need any oil at all!). read more

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Black Bean Hummus

November 15, 2018 Leave a comment

Check out one of my favorite hummus recipes!

black bean hummus
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Black Bean Hummus

Who says snacking can’t be healthy? This Healthy Vegan Snack Recipe fulfills the need for snacking while keeping it healthy. It is delicious, healthy and will satisfy your snacking needs. You can make this Healthy Vegan Snack Recipe and pair it with pita chips, sweet potato fries, tortilla chips, carrots, or use it within a veggie taco.

Course Appetizer
Cuisine Mediterranean
Keyword hummus
Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 15.5 oz can black beans rinsed and drained
  • Juice of 2 limes
  • 1 T ancho chipotle pepper adobo chili paste I used Wegman’s brand
  • 1 teas cumin
  • 1 garlic clove
  • 2 T tahini
  • 1 T olive oil plus a little extra to drizzle on top if desired
  • ½ cup water

Instructions

  1. Put all ingredients in a blender or food processor and blend until smooth and creamy.

Recipe Notes

I used my Vitamix blender when I made this. You can also put garnish for serving as shown in the picture with chili powder and parsley (or you can use paprika and cilantro).  If you cannot find the chipotle chili paste, you can substitute with the adobo sauce from the canned chipotle peppers in adobo sauce, and you can even throw in a chipotle pepper for more spice and chipotle flavor if desired. But I do recommend the paste, since it is a great ingredient to have on hand.

black bean hummus

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Instant Pot Black Beans

September 4, 2018 Leave a comment
instant pot black beans
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Instant Pot Black Beans

I love making my Instant Pot Black Bean Soup recipe, it is so delicious, but sometimes I want all those flavors, but not as a soup. I decided to try to make a version of my Instant Pot Black Beans with less liquid to see how that turned out. Well, this turned out perfect! These Instant Pot Black Beans are so versatile and can be used and enjoyed in various ways.  You can use these Instant Pot Black Beans in tacos, enchiladas, burritos, burrito bowls, tostadas, as a side and much more.  You can also just simply serve these Instant Pot Black Beans in a bowl, and place some toppings on it, such as cilantro, cheese, Greek yogurt, sour cream, etc. This recipe makes a lot of beans, so this is perfect to make on a food prep Sunday. Then you can use it in a variety of ways during the week or even put it in the freezer and use for an easy future meal! I made enchiladas with mine and froze the rest in 2 other containers for future meals.
Course Side Dish
Cuisine Mexican
Keyword vegetarian
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 25 minutes

Ingredients

  • 1 T olive oil
  • 1 sweet onion chopped
  • 1 green bell pepper chopped
  • 1 jalapeño pepper chopped optional
  • 5 cloves of garlic chopped
  • Juice of 2 limes should be 2 T lime juice
  • 4 cups vegetable or chicken broth
  • 1 can fire roasted diced tomatoes
  • 1 lb. dried black beans do not pre-soak
  • 2 teas Franks Hot sauce or hot sauce of choice – but I recommend Franks
  • 1 T chili powder
  • 2 teas cumin
  • 1 teas coriander powder
  • 1 bay leaf
  • ¼ teas salt

Instructions

  1. Using sauté setting on instant pot, sauté onions and peppers with olive oil for 4 minutes.
  2. Then add garlic and sauté for 1 more minute.
  3. Turn off instant pot, add remaining ingredients and stir.
  4. Place the lid on and set vent to sealing.
  5. Set manual high pressure to 40 minutes.
  6. Let pressure naturally release.
  7. When depressurized, remove lid, stir and get rid of bay leaf.

Recipe Notes

This will take around 20 minutes to come to pressure under manual setting. It will take around 20 minutes to naturally release. Another great idea is to puree it in a food processor and serve it as a creamy side or spread.

instant pot black beans

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