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Mini Mexican Chickpea Burgers

These are actually a twist on my Easy Falafels, using Mexican flavor seasonings. It is a nice change from the Mediterranean flavors. They can be made in batches, frozen and then reheated for a quick meal or snack. They have only 6 ingredients. That’s pretty easy.

Note: You can use the canned variety of chickpeas, however, make sure they are rinsed and drained.

Note: Oat flour can be made by grinding rolled oats into a spice grinder or food processor.

Combine all the ingredients into the food processor and process until it is thoroughly combined and resembles a crumbly dough.

Transfer to a bowl and cover. Refrigerate the dough for 1-2 hours. The refrigeration helps the dough to firm up and the burgers hold together better.

Form dough into 12 little patties. Cook the burgers over medium heat in a non-stick skillet. Make sure the skillet is hot before you put the burgers in the pan. Cook each side until a deep golden color.

Serve. Eat. Enjoy.

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Easy Refried Bean Casserole

I came up with this Easy Refried Bean Casserole when I was looking through my pantry to see what I could make for dinner. At first I was going to make taquitos, but the corn tortillas kept falling apart. It was just not going to work. That is when I came up with this casserole. It is basically refried bean taquitos in a casserole form. It  can be ready in about 30 minutes, is easy to assemble and requires very few ingredients. It turned out to be a winner.

Preheat oven to 350 degrees.

Layer tortillas into an 8 inch pie plate. Spread a layer of the Shortcut Refried Beans on top of the tortillas. Sprinkle half the corn on top of the beans. Sprinkle some Smokey Southwestern Seasoning on top of the corn. Repeat 1-3 more times It just depends on how deep is your pie plate.

Bake until it is hot, about 20-25 minutes.

You can use a number of different toppings: Guacamole, your favorite salsa, or my Creamy Cilantro Sauce/Dressing.

Serve with a salad or your favorite green vegetable.

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Note: Make sure you get Non-GMO corn products.

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Pinto Bean Burgers

These Pinto Bean Burgers turned out better than I thought they would. I was afraid the texture would be too mushy. It is hard to make a bean burger that is not mushy. I have been able to make a firm burger with my Black Bean Burgers, but I wanted to try hand with a different type of bean. If you want to try something other than black beans, give this one a try. They are pretty tasty.

  • 1 onion, medium, diced
  • 1 tsp garlic, minced
  • vegetable broth for sautéing
  • 1 1/2 c pinto beans
  • 1/2 c gf rolled oats
  • 3 tbsp aquafaba (liquid from canned chickpeas)
  • 2 tbsp walnuts, chopped
  • 2 tbsp cilantro
  • 2 tsp Smokey Southwestern Seasoning

Cook onions and garlic in a medium skillet over medium heat. Stirring frequently cook the onion mixture until it is soft and translucent. Use vegetable broth as needed to keep the onions from sticking to skillet. Transfer to a food processor.

Add beans, oats, aquafaba, walnuts, cilantro and Smokey Southwestern Seasoning. Process until the mixture is a chunky paste. Shape into 4 patties.

Make sure your skillet is hot before you begin to cook the patties. Cook the patties at medium heat, turning the patties when they are browned, about 6 minutes. Brown the second side of the patties.

Serve. Eat. Enjoy.

Note: These are good with BBQ sauce, salsa or a spicy aioli.

 

 

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Smokey Southwestern Sweet Pepper Crisps

These crisps were made in a dehydrator. It was fun to watch the transformation take place in the dehydrator. You could use the oven at its lowest setting. However, you would need to adjust the time, since the oven does not go as low in temperature as a dehydrator.

First blend:

  • 3/4 c golden flax seeds, ground, then soaked in double amount of water
  • 3/4 c raw almonds, soaked for 2-3 hours, until soft, drained

Blend together flax seeds and soaked almonds until smooth in a food processor. Transfer to a large bowl.

Stir-in:

  • 1 yellow pepper, chopped
  • 1 shallot, chopped
  • 1/4 c sun-dried tomatoes, soaked and drained
  • 1 1/2 tsp Smokey Southwestern Seasoning
  • 1 1/2 tbsp onion powder
  • 1 tsp Himalayan salt (optional)

Process the pepper, shallot, sun-dried tomatoes, Smokey Southwestern Seasoning and Himalayan salt until smooth. Add to the nut and flax mixture and mix until thoroughly combined. I used my hands to do this step.

Set the dehydrator at 115 degrees.

Using a non-stick dehydrator sheet and an offset spatula, spread the mixture evenly onto the sheet, no more than 1/4 inch thickness.

Dry for 2-3 hours. Remove after 2-3 hours and flip the mixture over onto another non-stick dehydrator sheet. Return to dehydrator and dry for an additional 6 hours.

Cut into triangles. I used a pizza cutter for this step.

Serve with your favorite dip or hummus.

Note: Do not be afraid to experiment with the stir-ins. Make up your own flavors and have fun with it.

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Shortcut Refried Beans

This is my favorite way to make refried beans. This recipe only uses 3 ingredients, but they are so flavorful and delicious. Are you ready for some big flavor?

You can use this recipe for tostadas, enchiladas or even a taco pizza – YUM!

  • 1 can of fat free refried beans
  • 1/4 c favorite salsa – Our favorite is one of the Newman’s Own, either peach or mango
  • 1/2 tsp Smokey Southwestern Seasoning

Add the the ingredients to a small saucepan. Cook over medium heat stirring frequently, until heated through.

Use as desired – enchiladas, tacos, burritos, and whatever else you can dream up.

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Mexican Jackfruit with Zucchini, Corn & Black Beans

I came across a recipe that sounded good, but needed some adjustments to meet my lifestyle. This is what I came up with, and under 30 minutes.

  • 1 can Jackfruit in brine, drained, rinsed
  • 3 tbsp Smokey Southwestern Seasoning, divided 1 tbsp/2tbsp
  • 2 c onion, diced
  • 1 tbsp garlic, minced
  • 1 1/2 c corn kernels, frozen, defrosted
  • 1 1/2 c zucchini, diced
  • 15 oz. can black beans, rinsed, drained
  • 1 can tomatoes with green chiles
  • 1 c tomato sauce
  • 1/4 c cilantro, garnish
  • avocado, garnish

In a large dutch oven add jackfruit and 1 tbsp of Smokey Southwestern Seasoning. Work seasoning into jackfruit.. Cook jackfruit over medium heat.

A onion to jackfruit mixture and cook until the onion softens, about 3-4 minutes. Add garlic, and remaining Smokey Southwestern Seasoning. Stir the ingredients until they are well coated with the seasoning.

Add corn and zucchini to dutch oven. Cook until tender, about 4 minutes. Stir in beans, tomatoes and tomato sauce. Cover and simmer for about 5 minutes. Garnish with cilantro and avocado.

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Serve. Eat. Enjoy.

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Baked Spanish Rice

This is an easy, inexpensive meal to throw together. It is packed with flavor and hearty enough for even the voracious eater. It smells amazing as it bakes in the oven. I had all the ingredients in my pantry so there was no need to go and make a special trip to the grocery. There is such satisfaction when a meal comes together with little effort.

  • 1/2 onion, chopped
  • 10 oz. diced tomatoes with green chilies
  • 1 tbsp garlic clove(s), minced
  • 1 tbsp tomato paste
  • 2 1/2 c vegetable broth
  • 2 tsp Smokey Southwestern Seasoning
  • 2 bay leaves
  • 2 c brown rice, long grain
  • 1 c corn kernels
  • 1 c green peas
  • 1 lime zested, juiced
  • 1/4 c fresh cilantro, chopped
  • 1 avocado, diced

Preheat oven to 375 degrees.

Combine onion, tomatoes, garlic and tomato paste into a food processor. Blend ingredients until it turns into a sauce.

Add tomato sauce, vegetable broth, and Smokey Southwestern Seasoning into a large dutch oven and stir. Cook sauce until it begins to simmer.

Add brown rice to sauce and stir thoroughly. Cover dutch oven with a lid or aluminum foil and bake for 60 minutes. No Peeking. If you peek, you will let out the steam. The steam is what helps the rice to cook perfectly. So there is no peeking for 60 minutes. After 60 minutes check the rice for doneness. If rice is not done add some more vegetable broth or water and cover rice and cook a little bit longer.

When rice is done fluff with fork. Stir in corn, peas, lime and half of the cilantro.

Garnish with remaining cilantro and avocado.

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Serve. Eat. Enjoy.

 

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Baked Zucchini Chips

I have been thinking about making these chips for weeks. I have been craving chips, which is very unlike me, but it is what it is. This is my solution for the crunchy chip craving. Oh yeah, it is another way to get more veggies in.

I recommend using a mandolin so that you get precise even cuts. Also, it is a whole lot faster than trying to slice them by hand. You can get you a good mandolin for under $50. It just might be worth the investment.

Seasoning:

Note: The Smokey Southwestern Seasoning is for sale on my store page, or you can make it yourself and the recipe is found in the basics category.

Preheat oven to 350 degrees.

Mix together flour and seasoning in a large bowl.

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Slice zucchini into quarter sized thickness.

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Pat dry with paper towel.

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Toss zucchini into the seasoning mixture to coat.

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Spread zucchini coins onto a prepared sheet pan (parchment paper or silicone mat).

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Bake zucchini coins in 10 minute increments, turning each time. This will take about 30 minutes. Do not let them burn or over brown, otherwise they will taste bitter. Trust me on this. They will crisp up as they cool.

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I promise, these are worth the effort. Make it a fun time with your children. They can toss the zucchini coins into seasoning mix, or they can layer them onto the baking sheet.

Serve with your favorite dip or salsa, or all by themselves. We ate them right of the oven. That is why there is hardly any left on the plate for the picture.

Note: You can change the seasoning up with my All-purpose Seasoning or my Savory Seasoning. All the seasonings are equally good.

Note: You can also make these in the microwave.

 

 

 

 

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Smokey Southwestern Roasted Cauliflower with Lime

This was another assignment for my cooking class. The lesson was roasting vegetables without oil. The outcome of the assignment turned out very well. I divided the finished product to use in two different dishes. One for a bowl meal and the other for a creamy dip.

Today I will show you the base of these two different dishes. Then I will do two other posts for these two dishes another time. Actually, I think I will have three different meals out of this sheet pan of cauliflower. I love it when I can stretch an ingredient into multiple different meals.

Note: You can find the recipe for Smokey Southwestern Seasoning in the basics section or you can purchase the blend pre-made on my store page.

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Preheat oven to 450 degrees. Line a sheet pan with parchment paper or silicone baking mat (this is what I used).

In a large bowl mix together broth, half of lime – juiced and Smokey Southwestern Seasoning.

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Stir in cauliflower florets into marinade.

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Evenly distribute cauliflower onto sheet pan. Add lime half to sheet pan.

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Roast cauliflower for about 20 minutes. Halfway through roasting process stir cauliflower.

Remove from oven. Using tongs to pick up lime half and squeeze juice of lime onto roasted cauliflower. Stir.

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Serve. Eat. Enjoy.

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Jackfruit Enchiladas

I promised to bring you this recipe in another post. The filling in these enchiladas came from the jackfruit tacos with a slight modification. If you have not noticed I like to make multiple meals from a base of another meal. I guess you could call it batch cooking, big cooking, whatever you want to call it it makes your life a whole lot easier. A good word for it is transformation cooking.

Transformation cooking lets you make multiple meals with just a few tweaks to make it different enough that you do not feel like you are eating the same thing over and over.  You are stretching your $$$ by not having to by lots of ingredients. This works really well when you keep your pantry stocked with basics (when they come on sale).Now it is time to transform those tacos into enchiladas.

  • 2 c jackfruit taco filling
  • 1 c vegan cheese shreds, divided in half
  • 1 can tomato sauce, divided in half (I like Pomi)
  • 2 tsp Smokey Southwestern Seasoning, divided in half
  • 8 corn tortillas

Combine jackfruit taco filling with 1/2 of the vegan cheese shreds and stir.

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Pour in a shallow dish half of the tomato sauce and half the Smokey Southwestern Seasoning and stir.

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Dip corn tortilla into enchilada sauce.

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Spoon 2 heaping tablespoons of the jackfruit filling into the tortilla and roll it into a tube. Place into a rectangular baking dish. Repeat.

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Pour remaining sauce over enchiladas. Sprinkles Smokey Southwestern Seasoning over sauce.

Sprinkle remaining vegan cheese shreds over enchiladas.

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Bake until hot a bubbly, about 20-25 minutes.

Note: I assembled this the right after we ate our tacos and was doing clean up. I covered with plastic wrap and put it into the refrigerator for the next evening to bake. By taking 10 minutes extra during the clean up time you save a whole lot more the next night. Serve with a side salad and you have your next meal in 30  minutes or less.

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Serve. Eat. Enjoy.