Recipes

1. Broccoli & Green Bean Medley

2 cups fresh broccoli

2 cups fresh green beans

2 cups fresh mushrooms

1 cup sweet onion, sliced

Worshershire sauce

 

 

DIRECTIONS

Steam broccoli and green beans until tender.  While vegetables are steaming, saute mushrooms and onion in water and worshershire sauce to taste.

Serve mushroom and onion saute over vegetables.

 

2. Bean and Corn Enchiladas

1 Green bell pepper, sliced
1 Red bell pepper, sliced
¾ cup sliced onion
1 to 2 cloves garlic, minced
1 ½ cup nonfat commercial taco sauce or salsa sauce
3 cups canned or cooked pinto or black beans
1 ½ cup frozen corn kernels
1 ½ teaspoon cumin
Chopped cilantro to taste
6-8 nonfat corn tortillas

 

DIRECTIONS
Sauté the peppers and onion in a skillet with 2 tablespoons of the taco sauce, until tender. Stir in the beans, corn, and seasonings.  Paint the tortillas with a coating of taco sauce.  Spoon about ¼ cup of the bean mix on each, and roll up.  They can be eaten as is or baked at 375 degrees in the oven for 15 minutes.

 

2. Black Bean Lettuce Wraps

2 cups cooked or canned black beans, no salt
½ cup yellow bell pepper, diced
½ cup red bell pepper, diced
½ cup green bell pepper, diced
½ cup sweet onion, diced
2 garlic cloves, minced
Ground cumin
Green chilies (optional)
8 Large Romaine lettuce leaves

 

TOPPINGS
Avocado
Bell peppers, chopped
Tomatoes, chopped
Fresh Lime
Cilantro
Salsa
DIRECTIONS
Sauté the bell peppers, onion and garlic in water until tender.  Mash the beans and add to the sautéed mixture.  Add cumin to taste.  Heat the mixture together.

Serve immediately.  Place approx. ¼ cup of filling in center of lettuce leaf, add desired toppings and roll like a tortilla.

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