All of the spice and flavor you look for when thinking Mexican for dinner, but completely vegetarian! Simple, fresh and packed with veggies and protein!
- 1 bell pepper (red, green, yellow, or orange)
- ½ tsp olive oil
- 1/8 sweet onion, minced
- 1 clove garlic, minced
- 2 oz pinto beans, drained and rinsed
- 2 oz diced tomatoes
- ¼ cup corn (fresh or canned)
- chili envelope (or dash of chili powder, paprika, black pepper, cayenne pepper)
- slice of Monterey Jack cheese
- 1 tsp plain greek yogurt (optional)
- hot sauce (optional)
- baking sheet
- medium skillet
- Preheat oven to 375 °F and spray baking sheet with non-stick cooking spray.
- Wash outside of pepper, cut in half and remove seeds.
- Chop onion and garlic.
- Heat skillet over medium heat; sauté olive oil, onions and garlic for 3 min.
- Add beans, tomatoes, corn and spices to skillet.
- Spoon the mixture into the bell pepper and cover with cheese.
- Bake in oven until cheese melts and pepper begins to brown.
- Top with yogurt and hot sauce if desired.
Recipe adapted from http://www.sheknows.com/food-and-recipes/articles/1069671/tex-mex-chili-stuffed-peppers-recipe
- 1 teaspoon canola oil
- 2 teaspoons garam masala
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1 garlic clove, chopped
- 1 teaspoon fresh ginger, finely chopped or grated
- 1 small head of cauliflower (about 3 1/2 cups), cut into florets
- 1 cup low sodium cooked chickpeas (garbanzo beans), rinsed and drained
- 1 cup low sodium canned crushed tomatoes
- 1 cup coconut milk
- salt and pepper to taste
- chopped cilantro for garnish (optional)
- Heat a skillet over medium high heat. Add the oil, garam masala, curry powder, and turmeric and stir for about 30 seconds.
- Add the garlic, ginger, cauliflower, and chickpeas, and stir until the cauliflower and chickpeas are evenly coated with the spices, about 2 minutes.
- Add the crushed tomatoes, coconut milk, salt and pepper, and reduce heat to low and simmer for about 25 minutes, stirring occasionally.
- Garnish with fresh chopped cilantro. Serve with whole grain naan or pita bread, or over a bed of brown rice.
Recipe adapted from http://www.simplyrecipes.com/recipes/cauliflower_chickpea_curry/
Grilling season is here! If you’re looking for a healthier burger to bite into, our HealthWorks volunteers have the perfect recipe for you. Try this Black Bean Burger recipe as a meatless option that’s high in protein.
Load your burger up with tomato, lettuce, pickles, and other veggies to get more of your recommended daily servings of vegetables. If you opt for a bun, try a whole wheat or whole grain bun to complement this healthy alternative.
Have you tried this black bean burger recipe? Let us know in the comments what you think!
For more cooking videos like this, visit our Healthy Recipes for College page.