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Black Bean Wrap, Black Bean Wraps, Black Bean, Yellow Pepper, and Cumin Chili, and 15 others.

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Black Bean Wrap wine pairings

Black Bean Wraps wine pairings

Black Bean, Yellow Pepper, and Cumin Chili wine pairings

Black Bean Zucchini Gazpacho Recipe wine pairings

Black Bean, Zucchini Olive Tacos wine pairings

Black Bean, Zucchini, Olive Tacos wine pairings

Black Bean, Zucchini, Olive Tacos 4132011 8 servings olive oil 1 t diced small about 1 pound 2 zucchini -- jalape 2 -- salt 14 t cloves garlic, minced 2 -- pitted kalamata olives, chopped 13 -- ground cumin 12 t ground coriander 12 t 6-ounce can salsa verde 1 -- 16-ounce can black beans, drained and rinsed 1 -- finely chopped scallions 12 c 6-inch corn tortillas 8 -- Have you got some zucchini burning a hole in your pocket These tacos should do the trick Tacos somehow sound unhealthy, but they arent Corn tortillas are low in fat and have some fiber, too The key, I think, is to make the filling somewhat saucy and packed with flavor, so that a bunch of guac and cheese is not needed Olives are often overlooked in latin foods, but they work so well, adding bursts of succulent, salty flavor Here I use canned tomatillos salsa verde to make for a superfast weeknight meal and chopped kalamata olives for a burst of salty flavor You can serve with the Garlic-Lemon Yogurt, but its not wholly necessary I eat these all by their lonesome all the time If youve got some fresh greens to add, you can go ahead and do that, too Prepare the dressing Mix together the edamame, rice vinegar, and agave Now youre ready to assemble the salad Place the lettuce in a bowl and drizzle with a little dressing Scoop the rice over the lettuce Top the rice with the cucumber, carrot, green onion, and sesame seeds Sprinkle with the nori chiffonade and avocado, if using, and serve with the vinaigrette on the side Preheat a heavy-bottomed skillet over medium-high heat Add the zucchini and jalapeo to the oil and sprinkle with the salt salt will help draw the moisture out of the zukes Saut for about 7 minutes, until the zucchini is lightly browned Add the garlic, olives, cumin, and coriander, and saut for 2 minutes more Add the salsa verde and black beans Cook for 5 more minutes the salsa should reduce a bit so that its juicy but not soupy Place the tortillas in a moist paper towel and heat in the microwave for 1 minute on high Serve with Garlic-Lemon Yogurt and chopped scallions Reprinted with permission from Appetite for Reduction 125 Fast Filling Low-Fat Vegan Recipes by Isa Chandra Moskowitz wine pairings

Black Bean Zucchini Quesadillas wine pairings

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Blackbear's Grillin Sauce wine pairings

Black Beluga Lentils Salad with Roasted Pumpkin wine pairings

Blackberries and Cream Oats with Honey wine pairings

Blackberries with Lemon Cream and Toasted Brioche wine pairings

Blackberries with Lemon Cream and Toasted Brioche Recipe wine pairings

Blackberries with Mint Tea Syrup and Yogurt wine pairings

Blackberries with Sweet Cream wine pairings

Blackberry Almond Bread Pudding wine pairings

Blackberry Almond Buttermilk Cake wine pairings

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