This delicious new recipe was a reader request, and since we love Instant Pot meals, it needed to happen! Our inspired version of this traditional Mexican dish is easy to prepare and nutrient-packed — but with all the classic flavors you know and love….
This delicious new recipe was a reader request, and since we love Instant Pot meals, it needed to happen! Our inspired version of this traditional Mexican dish is easy to prepare and nutrient-packed — but with all the classic flavors you know and love. It’s smoky, spicy, perfectly brothy, and undeniably comforting!
With just 1 pot required, this soup comes together in no time but is incredibly flavorful, not to mention satisfying and nourishing!
If you’re a fellow spicy food lover and also into tomato soup, you’re going to love this chipotle tomato soup! It’s inspired by a similar dish from a restaurant called Eloisa in Santa Fe. While the restaurant (sadly) had to close, we couldn’t sha…
If you’re a fellow spicy food lover and also into tomato soup, you’re going to love this chipotle tomato soup! It’s inspired by a similar dish from a restaurant called Eloisa in Santa Fe. While the restaurant (sadly) had to close, we couldn’t shake the memory of this delicious soup! So we got into the kitchen, did some tinkering, and knew we had to share!
This creamy, spicy, smoky soup is plant-based, gluten-free, and the perfect companion for sandwiches and salads!
These refried black bean tacos are a perfect quick and easy vegetarian dinner. Made with canned black beans and pickled jalapeños, they’re packed with flavor and serve as the perfect foundation for your favorite taco toppings. This is one of those recipes you’ll come back to time and time again; it really is as quick […]
These refried black bean tacos are a perfect quick and easy vegetarian dinner. Made with canned black beans and pickled jalapeños, they’re packed with flavor and serve as the perfect foundation for your favorite taco toppings.
This is one of those recipes you’ll come back to time and time again; it really is as quick and easy as it claims, not to mention perfect if you’re trying to eat less meat, but don’t want to sacrifice on flavor.
There is no shortage of black bean taco recipes on this site, it being one of our favorite fillings for meat-free tacos.
But these black bean tacos, which involve a quick refried-style black bean filling made from canned black beans and flavored with spices and pickled jalapeños, may just be our favorite. Served with your choice of toppings in a soft flour or corn tortilla, they really are a perfect vegetarian weeknight main that checks all the boxes.
Choose your toppings accordingly and they can even be vegan!
Simple, no-yeast flatbreads topped with ricotta and sliced tomatoes. The finishing touch is a drizzle of smoky chipotle-garlic butter and some fresh basil. This is a delicious savoury brunch dish (or easy lunch) made with simple ingredients but packed …
Simple, no-yeast flatbreads topped with ricotta and sliced tomatoes. The finishing touch is a drizzle of smoky chipotle-garlic butter and some fresh basil. This is a delicious savoury brunch dish (or easy lunch) made with simple ingredients but packed with flavour. KCHossack Pottery x Top With Cinnamon Collaboration The ceramics in the images here are …
Oh boy, we really did it this time! We took inspiration from Bouldin Creek Cafe for this chipotle pecan pesto but ended up with something that, dare we say, we love even more. It’s undeniably addictive, versatile, and perfect for sandwiches, roasted ve…
Oh boy, we really did it this time! We took inspiration from Bouldin Creek Cafe for this chipotle pecan pesto but ended up with something that, dare we say, we love even more. It’s undeniably addictive, versatile, and perfect for sandwiches, roasted veggies, wraps, bowls, tacos, salads (recipe coming soon!), and more. This pesto knows no bounds.
We’re sure you’ll agree once you give this creamy, nutty, smoky, and uber savory creation a try!
The answer to the popular weeknight question What’s for dinner? Taquitos! These vegan and gluten-free taquitos are incredibly crispy, flavorful, perfectly dippable, and portable. They also happen to be ideal for making in large batches to freeze for la…
The answer to the popular weeknight question What’s for dinner? Taquitos! These vegan and gluten-free taquitos are incredibly crispy, flavorful, perfectly dippable, and portable. They also happen to be ideal for making in large batches to freeze for later, and they’re easy to reheat when you need a quick snack. The best part? Just 10 ingredients required! Let us show you how it’s done!
You know when you’re eating something so delicious you just can’t stop saying, “Mmmmmm, so good!” That’s exactly what happened with these vegan BBQ bean tacos! They’re not to be missed.
Here’s the deets: Ready in 25 minutes with 10 basic ingredients. P…
You know when you’re eating something so delicious you just can’t stop saying, “Mmmmmm, so good!” That’s exactly what happened with these vegan BBQ bean tacos! They’re not to be missed.
Here’s the deets: Ready in 25 minutes with 10 basic ingredients. Plant-based and gluten-free. Packed with smoky, spicy BBQ flavor. Hearty and satisfying. Mega satisfying. And topped with optional (and highly recommended) Jicama Slaw and Guacamole!
This burrito bowl recipe is a lightning fast easy dinner idea! Add veggies and drizzle with creamy chipotle ranch dressing.
Here’s a quick dinner idea that’s always satisfying and works for nearly every diet. That’s right, the good old Burrito Bowl! We can thank Chipotle for its widespread popularity, but it really is a killer idea. Throw rice, veggies, and burrito fillings in a bowl and call it meal! Here’s the thing: a good burrito bowl can actually take a while to make at home with all the components. Want a burrito bowl that’s lightening fast to make? We’ve got you. In fact, you can make this one 15 minutes (we timed ourselves).
How to make a burrito bowl… fast!
The longest lead time item in a burrito bowl is the rice. If you want to make a speedy bowl, you’ve got to short cut the rice cook time. There are a few options:
Fastest: Use packaged pre-cooked rice! There are a few brands on the market (we used Seeds of Change)
Fast: Cook the rice the night before, then reheat it with a splash of water on the stovetop
Medium speed: Cook white rice in 20 minutes on the stovetop, or even better make Cilantro Lime Rice
Longest: Cook brown rice in 45 minutes on the stovetop (consider doing this in advance)
Make shortcut black bean salad
The other key to this quick burrito bowl? Our shortcut Black Bean and Corn Salad! We discovered this trick and have been using it ever since. All you have to do is mix together 3 ingredients, and you’ve got a salad that tastes like you spend hours chopping. The keys? Mix together:
1 can black beans
1 can corn
1 cup purchased pico de gallo: you’ll find this packaged in the refrigerated section at your local grocery! It may be labeled pico de gallo or fresh salsa. It’s a total lifesaver and adds a tangy zing to the entire salad.
When we timed ourselves making this burrito bowl, we used pre-cooked packaged rice for maximum speed. So we had plenty of time to whip up this Chipotle Ranch Dressing! It’s so delicious and easy to put together. Here are the magic ingredients:
Yogurt plus mayonnaise: Using yogurt with the mayo helps cut down calories but maintains some of the richness of standard ranch dressing.
Adobo sauce: You’ll use adobo sauce from a can of chipotle chilis. It’s typically easy to find this ingredient next to the Mexican ingredients in your grocery. Only use the sauce from the can.
Want a milder version of this sauce, especially for kids? Just use half the adobo sauce (1 tablespoon). It won’t be spicy, but it will still have great smoky flavor!
Burrito bowl recipe variations
The best part about a burrito bowl, in our opinion? You can customize it to any diet. In fact, you can make these bowls for a crowd and provide options for everyone. It’s absolutely our go-to for large gatherings! As is, this burrito bowl is vegetarian and gluten free. Here’s how to modify it for other diets:
Of course, you can also make this burrito bowl a whole lot fancier. We designed it as a quick weeknight meal. But if you’re hosting a dinner party, here are ways to step it up:
½ cup plain whole milk yogurt (or Greek yogurt plus 1 tablespoon water)
¼ cup mayonnaise
1 teaspoon apple cider vinegar
1/2 each teaspoon eachdried dill, garlic powder and onion powder
1/4 each teaspoon each kosher salt and ground black pepper
2 tablespoons adobo sauce from a can of chipotle chilis**
Instructions
Cook the rice: make the Stovetop White Rice, Stovetop Brown Rice,Instant Pot Rice, or Cilantro Lime Rice. Alternatively, buy a precooked package that cooks in 2 minutes (like Seeds of Change brand). When the rice is done, fluff it with a fork and add a few pinches salt and a drizzle of olive oil, to taste (don’t skip this step!).
Make the black bean and corn salad: In a bowl, mix together the beans (drained and rinsed), corn, and pico de gallo with the kosher salt.
Make the chipotle ranch: Mix all dressing ingredients in a small bowl until fully combined.
Serve: Add the rice to bowls, then top with the black bean and corn salad, veggies, and chipotle ranch dressing.
Notes
*You’ll find this packaged in the refrigerated section at your local grocery: it may be labeled pico de gallo or fresh salsa. If you can’t find it, make homemade Pico de Gallo.
**Customize to your heat level. For a mild version, use 1 tablespoon adobo sauce.
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