Blogs, Recipes

Black Bean Tacos with Roasted Corn Salsa

Healthy tacos made with seasoned black beans, an easy corn salsa and a delicious cilantro pesto.

These Black Bean Tacos served in a tortilla or even a zucchini boat are so good that you definitely won’t miss the meat. It is a healthy meatless meal that not only tastes great, it’s budget-friendly too! 

I love making tacos! One of our favorite things about tacos is how versatile they are. There are literally hundreds of taco recipes out there to choose from.  It’s good to have variety! There is nothing boring about these tacos, the black beans are full of flavor and completely filling, the corn salsa adds a sweet twist and the cilantro pesto brings it all home! Trust me you will go back for seconds!

I’ve been trying to cut out carbs so instead of a tortilla, I made a zucchini boat as my vessel. You can even serve this on top of a salad. This recipe is that versatile!

Wine Pairing? Scout and Cellar GALLIVANT ROSÉ! Lively and refreshing with strawberry, red cherry and fresh melon balanced by limestone on a dry, well-textured frame with a clean finish. Click the link under the photo to order a bottle!

INGREDIENTS

Corn Salsa:

  • 1 can Roasted Corn, drained
  • 1/4 cup chopped cilantro
  • 3/4 cup thinly sliced radishes, cut into quarters
  • 1 tablespoon extra virgin olive oil
  • Juice of 1 lime and zest

Cilantro Pesto:

  • 1 cup tightly packed cilantro leaves 
  • 1 small shallot
  • 2 garlic cloves
  • 1 tablespoon jalapeno pepper
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • Salt & Pepper to taste

Black Beans:

  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 2 cans (14.5 ounces) black beans, drained
  • 1 cup fresh mild salsa
  • 1 teaspoon chili powder
  • 1 and 1/2 teaspoon ground cumin

INSTRUCTIONS

Corn Salsa:

Combine all ingredients. Stir, adjust seasoning to taste, and set aside to marinate while preparing the rest of the tacos.

Cilantro Pesto

Add all the ingredients except the olive oil and pulse in a blender until combined. Once it is all combined, add olive oil and pulse a few times quickly until combined. Season to taste with salt and pepper. Set aside to marinate while preparing the rest of the tacos.

Black Beans:

Heat a skillet over medium heat. Add1 tablespoon olive oil. Add in the chopped onion and saute for 3 minutes over medium high heat. Add in the garlic and stir for another 30 seconds. Add in the black beans, salsa, chili powder and cumin. Simmer mixture for about 5 -10 minutes, stirring occasionally. Slightly mash half of the beans if desired. Season to taste with salt and pepper.

Putting it all together!

Warm tortillas or a zucchini boat, and add a generous amount of the black beans mixture topped by the corn topping, and a spoonful of the pesto. 

Add the rest of your favorite taco toppings like cheese, guacamole or sour cream.

http://www.scoutandcellar.com/whiskawaykitchen
Blogs, Recipes

Zucchini Salad with Honey Orange Dressing

Light, Fresh & Easy! I swear that could be a song title! LOL!!

This zucchini noodle spaghetti salad is tossed in a homemade honey orange dressing and loaded with flavor! Perfect for summer cookouts, or a light lunch! 

If you haven’t spiralized zucchini yet, you’ve got to. In addition to it being a fun thing to do, the noodle shape somehow transforms raw zucchini into something absolutely delicious. 

If you do have a vegetable spiralizer, great. If not no worries. I didn’t use one, just cut the zucchini into long strips. You can even buy zucchini already spiralized at some grocery stores. 

When I was first preparing this dish, I thought I would saute the zucchini noodles in the sauce. But as I tossed the noodles in the sauce and tasted it, I decided this would be delicious as a cold salad with the tangy fish I was planning to serve as the main dish. So my point being, this dish can be served hot or cold. Totally up to you!

In a few steps, you have yourself a delicious side dish or even a lunch!

Ingredients

  • 2 zucchini 
  • 2 garlic cloves, minces
  • 2 tablespoon Olive Oil
  • ¼ cup Light Soy Sauce
  • 2 teaspoon White Vinegar
  • 2 tablespoon Honey
    1 tablespoon Orange Marmalade 
  • 1 teaspoon Red Pepper Flakes
  • Salt and Pepper to taste.

Instructions

Cut zucchini into long strips like noodles.

Whisk the rest of the ingredients in a bowl.

Toss zucchini noodles in sauce and let sit in the refrigerator for at least ten minutes.

Salt and pepper to taste.

Serve.

Blogs, Recipes

DELICIOUS RATATOUILLE

It’s ratatouille season! 

Ratatouille is a classic summer French style stew, it’s fun to say and even has an adorable Disney movie named after it!

Ratatouille is packed with summer vegetables: tomatoes, eggplant, zucchini and bell peppers and it’s pretty easy to make!

With a little imagination, there are endless ways to serve ratatouille. For Sunday dinner, toss it with pasta or alongside grilled chicken or fish. Or for an easy weeknight dinner, serve with a dollop of goat cheese or with a fried egg on top. It’s even tasty straight from the fridge as a snack (it’s delicious cold)! Seriously the possibilities are limitless! 

For the tomatoes, I love the brand Pomi! They only have one ingredient: TOMATOES! You can find Pomi chopped tomatoes in the canned vegetable aisle. Pomi is usually on the top shelf. 

Looking for wine to pair with Ratatouille? Scout & Cellar 2018 VEINTE MALBEC, Lush and fruit-forward with blueberry, black plum and wildberry jam balanced by mocha on a fresh, well-structured frame with round tannins and a lingering finish. DELICIOUS!

INGREDIENTS

  • 26.46 oz Pomi Chopped Tomatoes
  • 14.5 oz Diced Tomatoes, drained
  • 1 medium eggplant, diced into cubes
  • 1 large red, orange, or yellow bell pepper, cut into ¾ squares
  • 2 medium zucchini , diced into ½-inch cubes
  • 5 tablespoons + 1 teaspoon extra-virgin olive oil, divided
  • ¾ teaspoon fine sea salt, divided, more to taste
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, pressed or minced
  • ¼ cup chopped fresh basil
  • ¼ teaspoon red pepper flakes, more or less to taste
  • ¼ teaspoon dried oregano
  • Freshly ground black pepper, to taste

INSTRUCTIONS

Preheat the oven to 425 degrees Fahrenheit 

Line two large, rimmed baking sheets with parchment paper for easy clean-up, if desired.

On one baking sheet, toss the diced eggplant with 2 tablespoons of the olive oil until lightly coated. Arrange the eggplant in a single layer across the pan, sprinkle with ¼ teaspoon of the salt, and set aside.

On the other baking sheet, toss the bell pepper, and zucchini 1 tablespoon of olive oil and ¼ teaspoon salt. Arrange the vegetables in a single layer. 

Place the eggplant pan on the middle rack and the other vegetables on the top rack. Set the timer for 15 minutes.

Meanwhile, warm 2 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. 

Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is tender and caramelizing on the edges, about 8 to 10 minutes.

Add the garlic, stir, and cook until fragrant, about 30 seconds. 

Add the tomatoes, and use a wooden spoon to stir any browned bits stuck to the bottom of the pan into the mixture. Reduce the heat to medium-low, or as necessary to maintain a gentle simmer.

Once 15 minutes are up, remove both pans from the oven, stir, and redistribute the contents of each evenly across the pans. This time, place the eggplant on the top rack and other vegetables on the middle rack.

Bake until the eggplant is nice and golden on the edges, about 10 more minutes (the eggplant will be done sooner than the rest). Remove the eggplant from the oven, and carefully stir the eggplant into the simmering tomato sauce.

Let the zucchini and bell pepper pan continue to bake until the peppers are caramelized, about 5 to 10 more minutes. Then, transfer the contents of the pan into the simmering sauce. Continue simmering for 5 more minutes to give the flavors time to combine.

Remove the pot from the heat. Stir in 1 teaspoon olive oil, the fresh basil, dried orengo and red pepper flakes. 

Season to taste with additional salt and black pepper.

Serve in bowls, with additional chopped basil, or black pepper on top (all optional). 

Like all stews, this ratatouille’s flavor improves as it cools. It’s even better reheated the next day. Ratatouille keeps well in the refrigerator, covered, for 4 days, or for several months in the freezer.

http://www.scoutandcellar.com/whiskawaykitchen