Category Archives: Vegetarian

Mushroomy Goodness

Tonight was Girl Night!  My friend, Christine, and I have Girl Night every couple of weeks.  It involves making a new recipe, movies and playing with the dogs.  Tonight Garrett joined us as an honorary girl.  🙂

We watched a great movie, Jesus Henry Christ.  It is available on Netflix Instant Streaming.  We also made Mushroom Pesto Pizza. 

With whole wheat dough from Trader Joe’s, homemade pesto (we used walnuts instead since pine nuts give me headaches), delicious red onions, mushrooms and a provolone/parmesan cheese mix we made a wonderfully tasty pizza.

Thank you to Brown Eyed Baker for this recipe!

Click here for the pizza recipe:  Brown Eyed Baker

If you want to make your own pesto, search Pinterest of easy pesto recipes.  We used a basil pesto recipe.

Mushroom Pesto Pizza

Mushroom Pesto Pizza

Eat up!

– Jennifer

Crunchy Black Bean Tacos

Tonight’s dinner is brought to you by Pinterest, Endless Simmer and Cornerstone Cooking.  On the menu for tonight was Crunchy Black Bean Tacos and boy were they delicious.  Aside from their tastiness, they are also healthy. 

Every once in a while I will make a vegetarian meal.  When I do G usually asks “where’s the beef?”  Tonight, he did not ask.  *GASP*

These were super quick to make and amazingly cheap to make as well.  So it is a double thumbs up in my book. 

Crunchy Black Bean Tacos
(makes 8 tacos)

Ingredients:
2 cups canned black beans drained
1/2 cup minced red onion (G does NOT like onions but I sliced them so small he couldn’t even tell)
1 tsp. cumin
1 tsp. paprika
2 tbsp. chopped cilantro
6 ounces pepper jack cheese, grated
2 tbsp. olive oil
1 avocado, sliced
8 corn tortillas
Salsa
Sour Cream

Directions:

–  In a medium bowl, add beans along with red onion, cilantro, and spices. Lightly mash all of the ingredients together.

–  Grate your cheese and have it ready.

–  In a large, non-stick skillet add a 2  oil and heat over medium-high heat.  (I used my Cuisinart 5-n-1 Griddle and only had to use spray oil)

–  Add one corn tortilla at a time and let each get hot in the oil for a few seconds.

–  Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese.

–  Using a spatula, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape.

–  As the first tortilla cooks, move it to the side and do a second one. Depending on the size of your pan, you should be able to get 2 or 3 tacos at once. If you have a griddle you can do even more at once.

–  Cook each taco for about 3 minutes per side until they are nicely browned and crispy.

–  When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out.

–  Serve tacos with toppings like salsa, avocados, and sour cream.

Ingredients

Ingredients

Cheeeeeeeeeeese

Before the fold

Before the fold

Thanks again to Endless Simmer and Cornerstone Cooking for this awesome recipe.

– Jennifer