Black Bean Salad (a late Meatless Monday recipe)

This meatless dish from Food Network is high protein and taste! You could even add some pepper Jack cheese for an extra zing.

Ingredients (4-6 servings):

For the Dressing:

  • 1 small clove garlic
  • Pinch salt, plus 2 teaspoons
  • Juice 1 1/2 limes (about 3 tablespoons)
  • 2 teaspoons kosher salt
  • 1/4 teaspoon chili powder
  • 1/4 cup extra-virgin olive oil

For the Salad:

  • 1 cup fresh corn kernels (from about 2 ears)
  • 1 orange bell pepper, diced
  • 1/2 small red onion, finely chopped (about 1/4 cup)
  • 1 Tablespoon extra-virgin olive oil
  • 1 (15-ounce) can black beans, drained and rinsed
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup cherry tomatoes, halved
  • 1 small hass avocado, halved, seeded and diced
  • 1/4 cup chopped fresh cilantro, leaves and stems


Make the dressing:

  1. Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste.
  2. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl.
  3. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.

For the salad:

  1. Cook the corn, bell pepper, and onions in the olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm.
  2. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper.
  3. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro.
  4. Serve and enjoy!

Layered Roasted Veggie, Sweet Potato and Black Bean Tortilla Pie

It’s Meatless Monday, and here is a Mexican influenced dish from Ambitious Kitchen that is full of yummy veggies!

Ingredients (serves 6):

  • 2 medium sweet potatoes, cubed
  • 2 bell peppers, seeds removed and diced
  • 1/2 head of cauliflower, chopped
  • 1 zucchini, sliced in half and quartered
  • 1 Tablespoon olive oil
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • pinch of cayenne pepper, if you like some heat
  • freshly ground salt and pepper
  • 1 (15 oz) can vegetarian refried black beans (any kind will work)
  • 4 low carb or whole grain tortillas
  • 1 1/2 cups shredded cheese
  • Toppings, if desired: avocado/guacamole, cilantro, hot sauce

For the enchilada sauce:

  • 1 teaspoon olive oil
  • 1 yellow onion, finely diced
  • 3 cloves garlic
  • 3 tablespoons chili powder
  • 1 1/4 teaspoon cumin
  • 1/2 teaspoon oregano
  • 3 cups tomato sauce
  • 2/3 cup water
  • salt and pepper, to taste


  1. Preheat oven to 400 degrees F.
  2. Add all veggies to a large bowl and drizzle olive oil on top. Sprinkle chili powder, cumin, cayenne pepper and salt and pepper on top. Use your hands to toss the veggies to evenly distribute the spices and oil. Dump veggies onto a large baking sheet and evenly spread out to the edges. Roast in the oven for 20 minutes. Once done roasting, reduce oven heat to 350 degrees F.
  3. While the veggies are roasting, prepare the enchilada sauce: In a large saucepan or skillet, heat olive oil over medium high heat. Add in onions and cook, stirring frequently until they become translucent, about 5 mins. Add in garlic, chili powder, cumin, and oregano and cook for 30 more seconds. Add in tomato sauce and water; stir well to combine. Reduce heat to medium-low and simmer sauce for 20 minutes or until thickened up a bit. Add salt and pepper to taste.
  4. Spray a 2 quart circular dish, cake pan or spring foam pan with nonstick cooking spray. Add 1/2 cup enchilada sauce to the bottom of the pan and add a tortilla, spread about 1/2 cup of refried beans on the tortilla then top 1/4 of the roasted veggies, add 1/2 cup of enchilada sauce then sprinkle 1/3 cup of cheese on top. Repeat 3 more layers, then pour remaining enchilada sauce on top with remaining cheese.
  5. Bake in the oven for 20-30 minutes or until cheese is melted and a little golden around the edges. Let the casserole sit for 5-10 minutes before serving.
  6. Serve and enjoy. Top with some or all of the optional toppings.

To make gluten free: Use corn tortillas instead. You may need to layer them a bit and use a few more since corn tortillas are typically much smaller. Check out this recipe as an example of how to layer them.

Feel free to use whatever vegetables you have on hand, this is great for mixing and matching. Corn would be delicious as well as any seasonal squash during the winter months.

Grilled Corn, Zucchini, and Black Bean Quesadillas

Epicures has a great recipe for you to try this weekend! If you don’t have a grill, you can use a grill pan. If you want, you can also add meat to the quesadillas. The vegetables can be made ahead of time and stored in the fridge for up to 3 days.

For the grilled vegetables:

  • 2 ears of corn, unshucked
  • 1 medium zucchini, halved lengthwise
  • 2 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 bunch scallions (reserve 1 scallion for salsa)

For the salsa:

  • 1 avocado, diced
  • 1 scallion, thinly sliced
  • 1/2 pint (1 cup) cherry tomatoes, coarsely chopped
  • 2 tablespoons coarsely chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon kosher salt
  • Pinch of cayenne pepper

For the quesadillas:

  • 4 (8-inch) flour tortillas
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 (15-ounce) can black beans, drained, rinsed
  • 2 Tablespoons vegetable oil, divided (can also use grape seed oil or olive oil)
  • Cilantro leaves with tender stems (for serving)
  • Lime wedges (for serving)


Grill the vegetables:

  1. Prepare a grill for medium-high, direct heat, preferably with hardwood or hardwood charcoal.
  2. Grill corn over direct heat, turning to cook evenly, until kernels are tender, about 20 minutes.
  3. Let corn steam in its husk 10 minutes, then shuck and cut kernels from cob. Transfer kernels to a large bowl.
  4. While corn is grilling, brush cut sides of zucchini with 1 Tbsp. olive oil, then sprinkle with salt and pepper.
  5. Toss scallions with remaining 1 Tbsp. olive oil and a pinch of salt and pepper.
  6. Grill zucchini and scallions over direct heat, turning occasionally, until tender and lightly charred, 8–10 minutes. Let cool slightly.
  7. Coarsely chop zucchini and scallions, then toss with corn. Season with salt and pepper.

Make the salsa:

  1. Combine avocado, scallion, tomatoes, cilantro, lime juice, salt, and cayenne in a medium bowl.

Assemble the quesadillas:

  1. Arrange tortillas on a work surface. Dividing evenly, layer cheese, then beans, then grilled vegetables on one side of each tortilla. Fold tortillas in half to create half-moons.
  2. Heat 1 Tbsp. vegetable oil in a large heavy skillet over medium-low until hot, then cook 2 tortillas, turning once, until cheese is melted and tortillas are brown, 1–2 minutes per side. Transfer quesadillas to serving plates, then cook remaining tortillas with remaining oil.
  3. Sprinkle quesadillas with cilantro leaves and serve with salsa and lime wedges alongside.
  4. Enjoy!

Cheesy Zucchini Black Bean Skillet

Getting your kids to eat healthy foods can be difficult. One thing that can help is having them help make the meal. The Kids Cook Monday has recipes, and directions for those recipes that involve the parent/adult and the kids. Here is a great recipe for you to try with the kids in your life.


  • 1 Tablespoon olive oil
  • 1 – 2 cloves garlic, minced
  • 1 1/2 cups cooked rice
  • 1 1/2 cups zucchini, quartered lengthwise and sliced
  • 1/2 cup diced green bell pepper
  • 1/4 teaspoon crushed red pepper
  • 1/2 teaspoon salt, or to taste
  • 1/4 to 1/3 cup vegetable stock (optional)
  • 1 can black beans, drained and rinsed
  • 1 can (14.5 oz.) fire-roasted diced tomatoes, undrained
  • 1 cup grated Cheddar cheese (or any good melting cheese)


  1. Together: Prep ingredients.
  2. Adult: Heat oil in large skillet over medium heat.
  3. Together: Add zucchini, garlic, crushed red pepper and bell pepper; cook 5 minutes, stirring occasionally. Add beans and undrained tomatoes (adding a little vegetable stock here is optional, see note).
  4. Adult: Increase the heat to medium high and add the cooked rice. Stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed.
  5. Kid: Sprinkle with cheese.
  6. Together: Replace the lid until the cheese is melted.
  7. Serve and enjoy.

Black Bean and Sweet Potato Turkey Chili

The cold weather makes me want chili and soup, and this slow cooker recipe from He and She Eat Clean is perfect for a cold night.


  1. Put vegetables and beans in the bottom of the crock pot.
  2. Layer ground turkey breast, spices, seasoning and water.
  3. Place lid on crock pot and cook on low for eight hours. (He & She Tip: If you are pressed for time, 1 hr on high equals 2 hours on low.)
  4. Carefully remove lid and stir chili. Adjust seasonings to taste.
  5. Replace lid, cook for an additional 20-30 minutes on low.
  6. Serve and enjoy!

Butternut Squash and Black Bean Enchiladas

THIS IS NOT PALEO 😉 Something that I am trying to get back to in our home is meatless meals. Yes, I love meat but really, sometimes I want something tasty, easy, and clean that doesn’t contain meat and that isn’t a salad. This recipe from Skinny Taste  is one that I plan to try in the next week, and it’s one that my Twitter friends LOVE. Seriously, everyone who has made this dish raves about it.

If you’re not a Paleo purist, then you can serve this with Fiesta Lime Rice. If you are on a no rice eating plan, then try it with Cilantro Lime Cauliflower “rice”.


  • 1 cup red enchilada sauce (homemade or canned)
  • 1 tsp olive oil
  • 2 1/2 cups peeled butternut squash, cut 1/2-inch-dice
  • salt and pepper, to taste
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeno, seeded and diced
  • 10 oz can Rotel tomatoes with green chilies
  • 1 1/2 cups reduced sodium canned black beans, rinsed and drained
  • 1/4 cup cilantro
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 cup water
  • 8 medium low-carb whole wheat flour tortillas (I used La Tortilla Factory)
  • 1 cup reduced-fat shredded Mexican cheese
  • 2 tbsp chopped scallions, for garnish
  • reduced-fat sour cream, for serving (optional)


  1. Preheat the oven to 400°F. Place 1/4 cup enchilada sauce on the bottom of a large baking dish.
  2. Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant.
  3. Add cubed butternut, Rotel tomatoes, black beans, water, cilantro, cumin and chili powder and season with salt and pepper to taste.
  4. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes.
  5. Place about a generous 1/3 cup filling in the center of each tortilla and roll, place on the baking dish seam side down. Repeat with the remaining filling.
  6. Top with remaining enchilada sauce and cheese and bake, covered with foil until hot and the cheese is melted, about 10 minutes.
  7. Top with scallions and eat with sour cream if desired.