What started as a copycat Crunchwrap recipe turned into the ULTIMATE vegan burrito (and we’re not mad about it!). We left the fancy folding to the pros and focused on the flavors — and the result is even better!
These real-deal burritos are crun…
What started as a copycat Crunchwrap recipe turned into the ULTIMATE vegan burrito (and we’re not mad about it!). We left the fancy folding to the pros and focused on the flavors — and the result is even better!
These real-deal burritos are crunchy yet soft, fresh yet creamy, MEGA flavorful, and will bring you right back to your favorite drive-through moments. Just 10 ingredients and 30 minutes stand in your way.
We’ve searched far and wide for a taco seasoning that’s perfectly smoky, savory, flavorful, and made with recognizable ingredients. In this search, we’ve felt like Goldilocks! Some were too sweet, some too salty, until we gave up and decided to make a …
We’ve searched far and wide for a taco seasoning that’s perfectly smoky, savory, flavorful, and made with recognizable ingredients. In this search, we’ve felt like Goldilocks! Some were too sweet, some too salty, until we gave up and decided to make a homemade version. And it was just right!
Here she is, our new favorite DIY taco seasoning, ready to be the star of your next taco Tuesday (or spice up your favorite protein or potatoes)!
I’m a soup all-year-round type of gal and when that soup is made with just a few inexpensive ingredients and takes less than 30 minutes to make you know it’s going in my regular rotation. This super simple Pinto Bean Soup is a southwest version of our viral Rosemary Garlic White Bean Soup, and it’s every bit as easy and delicious. Plus, you can go wild with the toppings to make it more fun!
What’s in Pinto Bean Soup?
This incredibly simple soup only needs eight simple ingredients, most of which are pantry staples. Here’s what you’ll need to make pinto bean soup:
Garlic and Olive Oil: The soup starts by sautéing minced garlic in oil to create a deep savory base flavor.
Canned Pinto Beans: The bulk of the pinto bean soup is, surprise-surprise, pinto beans! We use a combination of whole beans and puréed beans to create both a creamy texture and something to sink your teeth into.
Spices: We used a simple mix of chili powder, cumin, oregano, and cayenne pepper to season this soup, but you could get creative and use your own seasoning blend if you prefer!
Vegetable broth: Vegetable broth adds volume, flavor, and salt to this soup. We use Better Than Bouillon to make our vegetable broth, which is very flavorful and contains a decent amount of salt. If you’re using a less flavorful broth your soup won’t be quite as scrumptious. If you’re using a low-sodium broth you may find that you need to add a little salt to your soup at the end to help make the flavors pop.
Is This Soup Spicy?
This soup can be made spicy OR mild. If the chili powder you use is spicy, your soup will be spicy. I used McCormmick’s chili powder, which is very mild, so I also added a pinch of cayenne pepper to the soup. It’s not enough cayenne to really make it hot, it just adds a little dimension. If you prefer a spicy soup you can use a spicy chili powder or add more cayenne.
What Else Can I add?
Soups like this are fun because they’re a blank slate for making your own creation. Here are some other fun ingredients that you could add to your soup:
Jalapeños (dice and sauté with garlic)
Canned diced green chiles (either leave diced or purée with the beans)
Fire roasted diced tomatoes (either leave diced or purée with the beans)
Much like chili, this soup is great with all sorts of fun toppings! So scan your fridge and pantry and add some more flavor, color, and texture to your bowl. Here are some topping ideas for this pinto bean soup:
Pour 1 can of the pinto beans (with the liquid from the can) into a blender and purée until smooth. Set the puréed beans aside.
Mince the garlic and add it to a soup pot with the olive oil. Sauté over medium heat for about one minute.
Add the chili powder, cumin, oregano, and cayenne pepper to the pot and continue to sauté with the garlic for one minute more.
Drain the remaining 2 cans of pinto beans, then add them to the pot, along with the puréed beans and vegetable broth. Stir to combine.
Turn the heat up to medium-high and bring the soup up to a boil. Once boiling, reduce the heat slightly and let the soup simmer (without a lid) for 15 minutes. The soup will thicken slightly and the flavors will deepen as it simmers.
After simmering for 15 minutes, the beans should be extra soft. Use the back of a large cooking spoon to smash more of the beans and thicken the soup further.
Taste the soup and adjust the salt or seasonings to your liking. Serve hot with your favorite toppings!
*We use Better Than Bouillion to make our broth, which has a deep flavor and contains a decent amount of sodium. If you’re using a less flavorful broth, your soup will be less flavorful and you may want to increase the spices. If using a lower sodium broth, you may want to add some salt at the end to help the flavors pop.
Pour one 15oz. can of pinto beans (with the liquid from the can) into a blender and purée until smooth (you may still see some small pieces of skin, that’s okay).
Mince four cloves of garlic and add them to a soup pot with 2 Tbsp olive oil. Sauté the garlic over medium heat for about one minute or just until the garlic becomes really fragrant (don’t let it burn).
Add ½ tsp chili powder, ¼ tsp cumin, ¼ tsp oregano, and ⅛ tsp cayenne pepper to the pot. Sauté with the garlic for about one minute more.
Drain the remaining two 15oz. cans of pinto beans. Add the drained whole beans and the puréed beans to the soup pot.
Add two cups of vegetable broth to the pot and stir to combine. Turn the heat up to medium-high to bring the soup up to a boil. Once boiling, turn the heat down slightly and let the soup simmer for 15 minutes (no lid). The soup will thicken slightly as it simmers and the flavors will deepen.
After simmering for 15 minutes, the beans should be quite a bit softer. Use the back of a cooking spoon to smash a few more of the beans to thicken the soup even more. Give the soup a taste and adjust the salt or any other seasoning to your liking.
Serve the soup hot with your favorite toppings!
I particularly like sour cream because it makes the soup extra creamy and adds a light, bright flavor! What is your favorite topping?
Oh, curry! You never let us down. We’ve done green and red curry pastes, but considering panang curry is one of our favorite Thai curries, it was time we tried our hand at homemade panang curry paste!
Our inspired version is vegan, gluten-free, and nat…
Oh, curry! You never let us down. We’ve done green and red curry pastes, but considering panang curry is one of our favorite Thai curries, it was time we tried our hand at homemade panang curry paste!
Our inspired version is vegan, gluten-free, and naturally sweetened but makes a similarly rich, peanutty, savory-sweet curry that’s just as good as takeout (stay tuned for that recipe!).
What can’t you turn into queso!? We’ve made cashews and eggplant into “cheesy” queso-like dips, so why not try a protein- and fiber-packed twist with white beans? Spoiler alert: Success! Friends, meet our new favorite creamy dip: white bean queso!
It’s…
What can’t you turn into queso!? We’ve made cashews and eggplant into “cheesy” queso-like dips, so why not try a protein- and fiber-packed twist with white beans? Spoiler alert: Success! Friends, meet our new favorite creamy dip: white bean queso!
It’s vegan, gluten-free, SO satisfying + snack-able, and easy to make, too! Just 9 ingredients and 30 minutes required. Grab your favorite chips and let’s do this!
This budget-friendly, easy Beef and Tomato Rice Bowl is lip-smackingly good, endlessly adaptable, and perfect for a quick weeknight dinner! What’s not to love about buttery rice, unctuous ground beef, tangy tomatoes, and earthy garbanzo beans? Ready in thirty, I bet you have everything you need to make this incredibly tasty and super-filling meal in your pantry right now!
Ingredients For Beef And Tomato Rice Bowl
What I love the most about this Beef and Tomato Rice Bowl recipe is how ridiculously versatile it is. But before we get into variations, let’s go over the ingredients you’re going to need:
Ground Beef – adds flavor and bulk to the mixture. You can substitute ground beef with plant-based ground beef or minced mushrooms.
Onion and Garlic – these aromatics help build depth and add flavor. Use 1 tablespoon of onion powder or 3 tablespoons of dried onion flakes as a substitute for the fresh onion. To substitute the fresh garlic, use a 1/2 teaspoon of granulated garlic.
Diced Tomatoes – add acidity that helps cut through the fattiness of the beef and increases the bulk. You can substitute the diced tomatoes with equal parts fresh tomatoes, crushed tomatoes, or tomato sauce. However, depending on your substitution, the texture of the beef mixture will change.
Chickpeas – add earthiness and increase bulk. Substitute with your favorite canned bean, just make sure they are drained. If you want to use dry beans, you will need to rehydrate them first and cook through.
Oregano, Cumin, and Red Pepper Flakes – all add flavor. Substitute with 3/4 teaspoon of your favorite spice blend.
Rice – We used Jasmine rice, but feel free to use whatever rice you have on hand. You can also serve the beef mixture over cauliflower rice, mashed potatoes, or over a bed of wilted greens.
Variations
For a vegan version of this dish, use your favorite plant-based ground beef alternative and substitute the chicken broth with veggie broth. Use soy sauce instead of Worcestershire sauce.
To add bulk andincrease servings, consider adding diced carrots or potatoes, chopped spinach or kale, or sliced mushrooms or zucchini to the beef mixture.
Serve the dish with some of your favorite toppings like shredded cheddar cheese, a dollop of sour cream, or a side of sliced avocado.
How To Store Leftovers
You can store Beef and Tomato Rice Bowl leftovers in an air-tight container for up to four days in the fridge. They will keep up to four months in the freezer. If freezing, cover the surface with plastic wrap or parchment before sealing the container, which prevents freezer burn. If meal prepping, refrigerating, or freezing, add the beef mixture to the container first and then top it with the rice. This will prevent the rice from absorbing all of the sauce. You can reheat leftovers in a microwave. Cook in 30-second increments until the beef mixture is steaming.
Set a deep stainless steel skillet over medium-high heat and add the cooking oil. Once the oil has warmed, add the ground beef and sprinkle it with a 1/2 teaspoon salt. Once the beef has browned, remove it from the pan and set aside. Keep about 2 tablespoons of rendered fat in the pan.
Add the diced onion to the pan and cook until translucent, about 2 minutes. Add the minced garlic to the pan and cook until fragrant, about 1 minute.
Add the beef back to the pan with oregano, ground cumin, and Worcestershire sauce. Top the meat with the diced tomatoes and their juices. Stir to combine.
Add the chicken broth and drained chickpeas to the beef mixture. Sprinkle with 1/4 teaspoon salt and stir to combine. Cover the pan and cook until the chickpeas soften, about 20 minutes.
While the beef mixture cooks, add the rice to a rice cooker, alonf with the water, salted butter, and remaining 1 teaspoon of salt.
When the beef and tomato mixture finishes cooking, sprinkle with red pepper flakes. Divide the rice into four bowls and top with the beef mixture.
How to Make Beef and Tomato Rice Bowl – Step by Step Photos
Add the diced onion to the pan and cook until translucent, about 2 minutes. Next, add the 2 minced cloves of garlic to the pan and cook until fragrant, about 1 minute.
Add the beef back to the pan along with 1/2 teaspoon of oregano, 1/4 teaspoon of ground cumin, and 1 teaspoon of Worcestershire sauce. Then top the meat with one 15-ounce can of diced tomatoes and their juices. Stir to combine.
Add 1/2 cup of chicken broth and one 15-ounce can of drained chickpeas to the beef mixture. Then sprinkle with 1/4 teaspoon salt and stir to combine. Cover the pan and cook until the chickpeas have softened, about 20 minutes.
While the beef mixture cooks, add 2 cups of rice to a rice cooker, along with 3 cups of water, 2 tablespoons of salted butter, and 1 teaspoon of salt. Cover and cook. If you don’t own a rice cooker, check out our blog post on How To Cook Rice.
When the beef and tomato mixture is finished cooking, sprinkle with a pinch of red pepper flakes, or more to taste. Then, divide the rice into four bowls and top with the beef mixture. Finally, sit back and enjoy this hearty meal you’ve made with very minimal effort!
Welcome to another EASY, nourishing, flavorful plant-based meal (we know you love them!). This EPIC bowl combines limey, salty, spicy smashed chickpeas with fluffy quinoa, caramelized roasted veggies, and an aji verde sauce so good you’ll want to lick …
Welcome to another EASY, nourishing, flavorful plant-based meal (we know you love them!). This EPIC bowl combines limey, salty, spicy smashed chickpeas with fluffy quinoa, caramelized roasted veggies, and an aji verde sauce so good you’ll want to lick the blender!
Ready in just 30 minutes, this nourishing meal is our new weeknight go-to and soon to be yours, too. Let’s get cooking!
How to Make Chickpea “Taco” Bowls
These vegan taco bowls get their name thanks to the smashed chickpea taco “meat” made by mashing chickpeas with olive oil, lime juice, aji amarillo paste (or sriracha), salt, and dried herbs and spices.
A nourishing, flavorful bowl that comes together fast with minimal cleanup? That’s our kind of meal! These Mediterranean-inspired veggie bowls combine spicy roasted chickpeas, vibrant roasted veggies, and optional grains with an herby green tahini sauc…
A nourishing, flavorful bowl that comes together fast with minimal cleanup? That’s our kind of meal! These Mediterranean-inspired veggie bowls combine spicy roasted chickpeas, vibrant roasted veggies, and optional grains with an herby green tahini sauce. Prepare to fall in love!
Plant-based, gluten-free, and just 10 ingredients required. Let’s make this thing!
First up on the nourish bowl agenda: chickpeas! We toss them with olive oil to help them crisp up, cumin for smokiness, cinnamon for sweetness, and a touch of cayenne for heat.
These baked, Mediterranean-inspired chicken thighs are the BEST: smoky, satisfying, and SO quick and easy! Tender, crispy skin chicken is surrounded by roasted onions, olives, and (optional) dates. It’s the ultimate sweet and savory party and everyone’…
These baked, Mediterranean-inspired chicken thighs are the BEST: smoky, satisfying, and SO quick and easy! Tender, crispy skin chicken is surrounded by roasted onions, olives, and (optional) dates. It’s the ultimate sweet and savory party and everyone’s invited!
Just 10 ingredients and 30 minutes required, friends. Send that RSVP!
How to Make Crispy Mediterranean Baked Chicken Thighs
These Mediterranean-inspired chicken thighs begin with a FLAVOR-PACKED spice combo: cumin, coriander, cinnamon, smoked paprika, red pepper flakes, and sea salt.
We have tacos almost every week, thank you Taco Tuesday! But there really is no bad day to eat tacos. A few of our favorites include: ground beef tacos, cauliflower tacos, black bean tacos, shrimp tacos, and steak tacos. These Fish Tacos are also a cro…
We have tacos almost every week, thank you Taco Tuesday! But there really is no bad day to eat tacos. A few of our favorites include: ground beef tacos, cauliflower tacos, black bean tacos, shrimp tacos, and steak tacos. These Fish Tacos are also a crowd pleaser. They only take 30 minutes to make and…