Cucumber Salsa

This cucumber salsa is cool and zesty, pairing this crunchy veggie with jalapeño, cilantro and lime. Ideal for chips, tacos,…

A Couple Cooks – Recipes worth repeating.

This cucumber salsa is cool and zesty, pairing this crunchy veggie with jalapeño, cilantro and lime. Ideal for chips, tacos, and more!

Cucumber Salsa

Here’s a unique salsa variation everyone should try: Cucumber Salsa! Using this green vegetable instead of tomato is a bit off the beaten path. But turns out, cucumber is just the veggie for pairing with jalapeño, cilantro and lime! It adds a cooling essence and a hydrating crunch to each bite. Zingy and zesty, it’s ideal for dipping chips or showering over tacos. Or, sprinkle it over grilled salmon for a summery meal. Anything goes here!

Ingredients in cucumber salsa

All you need are a handful of ingredients to make a killer cucumber salsa! Like with any salsa, the time is in the chopping. It takes about 15 minutes to chop all the ingredients: but the payoff is immense! Take one bite, and the zingy, crunchy cool flavor will sweep you off your feet. Here’s what you’ll need:

  • English cucumber (or standard cucumber; see below!)
  • Red bell pepper
  • Red onion
  • Jalapeño peppers
  • Cilantro
  • Cumin
  • Lime juice
  • Kosher salt
Cucumber Salsa

English cucumber vs standard cucumber

This cucumber salsa is best with an English cucumber, but you can use a standard cucumber if that’s what you have on hand! What’s the difference and why is it better in this salsa?

  • English cucumbers are long and straight, with a thin skin with ridges. The seeds are very small and the flavor is sweeter than a standard cucumber. Because of the thin skin and small seeds, it doesn’t need to be peeled or seeded before eating! The flesh has a bright green color which looks beautiful in recipes. Because the thin skin is so fragile, it’s sold with a plastic covering in the grocery store.
  • Standard slicing cucumbers are shorter, with thick, dark green skin and very large seeds. The thick skin and seeds can be bitter, so they’re often removed when cooking. You can use it here, but you’ll need to peel and seed it first. The flavor is not quite the same as the English cucumber, but it’s still tasty!

How long does cucumber salsa last?

Homemade cucumber salsa lasts 4 days refrigerated. While it’s best when it’s fresh, it lasts well and the flavor intensifies over time.

Cucumber Salsa

Ways to use cucumber salsa

This cucumber salsa is quite versatile: it’s great on its own as a dip, but it’s even more fun combined into a meal! Here are a few ways to serve it:

How do you plan to serve your cucumber salsa? Let us know in the comments below!

Chickpea tacos

More cucumber recipes

Got a few more cool cucumbers on hand? Here are some of our favorite cucumber recipes to use them:

This cucumber salsa recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Cucumber Salsa

Cucumber Salsa


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings (about 3 cups)

Description

This cucumber salsa is cool and zesty, pairing this crunchy veggie with jalapeño, cilantro and lime. Ideal for chips, tacos, and more!


Ingredients

  • 2 cups finely diced English cucumber (1 English cucumber or about 2 standard cucumbers, peeled and seeded)
  • ½ cup minced red bell pepper
  • ¼ cup minced red onion (about 1/4 large onion)
  • 1 to 2 jalapeño peppers, seeds removed (depending on your spice tolerance)*
  • ¼ cup finely chopped cilantro
  • ¼ teaspoon cumin
  • 2 tablespoons lime juice
  • ½ teaspoon kosher salt

Instructions

  1. Chop the English cucumber, bell pepper, red onion, jalapeño peppers, and cilantro as noted above.
  2. Place the vegetables in a medium bowl and mix with the cumin, lime juice, and kosher salt. Taste and adjust flavors as desired. Serve immediately with chips, tacos or grilled fish. Stores refrigerated for up to 4 days.
  • Category: Snack
  • Method: No Cook
  • Cuisine: Mexican inspired
  • Diet: Vegan

Keywords: Cucumber salsa, cucumber salsa recipe

A Couple Cooks - Recipes worth repeating.

How to Make Salsa That’ll Make You Wanna Double Dip

So you’d like to DIY your salsa for Game Day or summer barbecues but you’re staunchly opposed to the purchase or consumption of out-of-season tomatoes? Fear not—these two things are not mutually exclusive. There is a happy medium here, and it relies on…

So you'd like to DIY your salsa for Game Day or summer barbecues but you're staunchly opposed to the purchase or consumption of out-of-season tomatoes? Fear not—these two things are not mutually exclusive. There is a happy medium here, and it relies on a can.

Good salsa does not necessarily depend on perfect, fresh tomatoes, the kind you want to eat like an apple on a hot day in July. This is a good thing, since perfectly plump, juicy tomatoes aren’t always available (especially when you want to make salsa in the dead of winter). It depends instead on the right bells and whistles that will spruce up a party-sized can of diced tomatoes like baubles and bulbs on a Christmas tree. (In fact, you could serve this at Christmas! It's red and green! But I digress.)

Read More >>

Vegetarian Black Bean Crunchwrap Supreme

Skip the drive thru line, and learn how to make this copycat Taco Bell Vegetarian Black Bean Crunchwrap Supreme! This vegan crunchwrap is loaded with black beans, lettuce, tomato, cheese, and more.  In fact, this crunchwrap is much tastier than th…

Skip the drive thru line, and learn how to make this copycat Taco Bell Vegetarian Black Bean Crunchwrap Supreme! This vegan crunchwrap is loaded with black beans, lettuce, tomato, cheese, and more.  In fact, this crunchwrap is much tastier than the ones at Taco Bell since it's made with fresh, crisp ingredients. Try it out...

Read More

This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Vegetarian Black Bean Crunchwrap Supreme.

Easy Taco Pizza

If you are looking to shake up your regular taco night or pizza night, make Taco Pizza! You get the best of both worlds in one EASY recipe! Top flatbread with refried beans, salsa, taco meat, and lots of cheese! Add on your favorite taco toppings and e…

If you are looking to shake up your regular taco night or pizza night, make Taco Pizza! You get the best of both worlds in one EASY recipe! Top flatbread with refried beans, salsa, taco meat, and lots of cheese! Add on your favorite taco toppings and eat it up! This is a great recipe…

The post Easy Taco Pizza appeared first on Two Peas & Their Pod.

Vegan Chorizo Breakfast Tacos

After creating our flavor-packed Easy Vegan Chorizo (and Chorizo Links), we knew we had to create something that made them the star of the show! Say hello to your new favorite breakfast: Chorizo Breakfast Tacos! Tender roasted potatoes, flavorful plant…

Vegan Chorizo Breakfast Tacos

After creating our flavor-packed Easy Vegan Chorizo (and Chorizo Links), we knew we had to create something that made them the star of the show! Say hello to your new favorite breakfast: Chorizo Breakfast Tacos! Tender roasted potatoes, flavorful plant-based chorizo, sweet and spicy salsa, and creamy avocado combine for an explosion of flavors and textures wrapped in warm corn tortillas. 

Fuel your day with these filling, versatile, protein-packed tacos.

Vegan Chorizo Breakfast Tacos from Minimalist Baker →

Sweet Potato Black Bean Enchiladas

These sweet potato black bean enchiladas are a total crowd pleaser! This tried and true vegetarian dinner is easy and…

A Couple Cooks – Recipes worth repeating.

These sweet potato black bean enchiladas are a total crowd pleaser! This tried and true vegetarian dinner is easy and full of flavor.

Sweet Potato Enchiladas

Here’s an incredible vegetarian recipe that’s impressive every time: these Sweet Potato and Black Bean Enchiladas! This recipe is one we originally published in 2012. And guess what? It’s stood the test of time and is a favorite of ours to this day. Tender sweet potatoes are the perfect contrast to savory black beans and tangy salsa verde. Top it off with Colby cheese, it’s the best gooey comfort food around. This one will please everyone: we guarantee it. Here we’ve made a few tweaks to the recipe to make it even better than ever!

Sweet Potato Enchiladas

Ingredients in sweet potato black bean enchiladas

The first reference to the modern enchilada dates back to 1885 in Mexico, but the tradition of rolling a tortilla around fillings has been around since the Aztec times. We honor the great tradition of Mexican cuisine in this recipe! Here the combination of sweet and savory makes the flavors sing. Here’s what you’ll need for this sweet potato enchiladas recipe:

  • Salsa verde (green enchilada sauce): For quick enchiladas, use a great store-bought salsa verde. Mild salsa is nice if you’re cooking for a crowd, then each eater can add hot sauce to taste. Or, we think it’s perfect with a medium heat salsa.
  • Sweet potatoes: Boil them for quickest prep: no need to roast here!
  • Red onion, green chiles and black beans: Canned beans and chiles make it fast and easy.
  • Colby jack cheese: Colby brings massive flavor versus a cheddar cheese.
  • Spices: Grab the chili powder, cumin, and garlic powder for this one.
  • Tortillas: Corn tortillas are traditional in Mexican enchiladas; flour tortillas are American-style and tend to be more durable

You’ll boil the sweet potatoes, a non-traditional but quick way to cook them! Then add to the filling ingredients, roll them into tortillas with cheese, and douse with salsa verde (and more cheese). It takes just 15 minutes to bake: just until the cheese melts!

Sweet Potato Black Bean Enchiladas

Flour tortillas vs corn tortillas

What are the best tortillas for sweet potato enchiladas? Corn tortillas are traditional in Mexican-style enchiladas, and flour tortillas are more traditional in Tex Mex and American style. Here’s what to know about the differences:

  • Corn tortillas are gluten-free. Some brands can split when you go to roll them! To combat this, find the best quality corn tortilla brand you can. Then brush it with oil and cook it 15 seconds per side before assembling. This makes it easier to roll.
  • Flour tortillas are not gluten-free, but they are much easier to roll and more durable in general. They also get nice and gooey from the enchilada sauce.
  • What about grain free tortillas? There are are other types of grain-free tortillas available at many grocery stores: almond flour, cassava flour, or chickpea flour (try Siete brand). We haven’t tested these, so let us know in the comments below if you try them!

Make ahead instructions / how to freeze enchiladas

One great thing about sweet potato enchiladas is that you can make a big batch and freeze some for later! Or, you can prep everything the night before, then slide it into the oven the day of serving. Here’s how to make these sweet potato black bean enchiladas in advance or prepare them for freezing:

  • Assemble the enchiladas. Fill and roll the enchiladas as you normally would, but don’t bake them yet!
  • Cover with plastic wrap. Put a layer of plastic wrap directly on top of the pan of enchiladas. (This will prevent freezer burn).
  • Cover with aluminum foil. Put 1 or 2 layers of aluminum foil on top of the enchilada pan, making sure to seal the edges tightly shut.
  • Refrigerate overnight, or freeze up to 2 months. You can refrigerate the night before, then bake the next day. Otherwise, pop them in the freezer! Frozen enchiladas should last 1 to 2 months in the freezer as long as the foil doesn’t tear (if it does, the enchiladas will be more susceptible to freezer burn).
  • Bake. When ready to eat, preheat the oven to 350 degrees Fahrenheit. Remove the plastic wrap and foil. Bake until fully heated through and the cheese is melted: about 20 to 30 minutes if refrigerated and about 45 minutes if frozen.
Sweet Potato Enchiladas

Sides to serve with sweet potato enchiladas

Want to make these sweet potato black bean enchiladas into a meal? Here are some of our favorite sides to go with enchiladas:

More enchilada recipes

Love enchiladas? There’s nothing more cozy and comforting than a bubbling pan. Here are a few of our favorite recipes:

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Sweet Potato Enchiladas

Sweet Potato Black Bean Enchiladas


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6

Description

These sweet potato black bean enchiladas are a total crowd pleaser! This tried and true vegetarian dinner is easy and full of flavor.


Ingredients

  • 1 1/2 pounds (2 medium to large) sweet potatoes
  • 1 medium red onion (about 1 cup finely diced)
  • 15-ounce can black beans (or 1 ½ cups cooked black beans)
  • 8 ounces canned diced green chilies (about 1 cup)
  • ½ tablespoon chili powder
  • ½ tablespoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • Fresh ground black pepper
  • 2 cups salsa verde
  • 8 ounces (2 cups) Colby jack cheese, shredded
  • 10 8-inch flour tortillas
  • For the topping: sour cream, chopped cilantro, guacamole, pico de gallo, feta or queso fresco

Instructions

  1. Preheat the oven to 350°F.
  2. Boil the sweet potatoes: Dice the sweet potatoes into roughly 3/4-inch cubes (you can leave the skin on or peel; make sure to cut off any dark or black spots). Place them in a pot and cover with 1 inch of water; add a pinch of salt. Bring to a boil and cook until tender when pierced with a fork, around 7 to 12 minutes. Drain.
  3. Prep the filling: Finely dice the onion. Drain and rinse the black beans. In a large bowl, combine the cooked sweet potato, red onion, black beans, green chilies, cumin, chili powder, garlic powder, kosher salt, and fresh ground black pepper. Mix to combine. Taste and add a few more pinches of kosher salt if desired. 
  4. Roll the enchiladas: Warm the tortillas for a minute in the microwave, or in a pan for a few seconds per side, so that they are flexible. In a large baking dish or rimmed baking sheet*, spread 1 cup of the salsa verde. Fill each tortilla with a ½ cup scoop of the filling, add 2 tablespoons of the cheese, and roll it up. Place each enchilada seam-side down in the baking dish (there will be some leftover filling). Repeat for the remaining tortillas.
  5. Top with salsa and cheese: When all enchiladas are in the dish, top with the remaining 1 cup salsa verde and the remaining cheese.
  6. Bake: Place in the oven and bake for about 15 minutes, until the cheese is melted. Serve garnished with sour cream, chopped cilantro, and other garnishes as desired. 
  7. Make ahead instructions: See the section above called “Make Ahead Instructions”.

Notes

*Depending on your baking dish, you may need 2 dishes to fit all 10 tortillas. This recipe technically makes enough for 12 tortillas, if you can fit them all in a baking dish or baking sheet. 

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Mexican Inspired

Keywords: Sweet potato black bean enchiladas, Sweet Potato Enchiladas

A Couple Cooks - Recipes worth repeating.

Vibrant Bell Pepper and Zucchini Tacos

These easy, herbed veggie tacos were inspired by the seasonal vegetarian taco at a Portland restaurant we love (¿Por Qué No?). They always had a taco with sautéed summery vegetables served in chimichurri sauce, and it was a flavor explosion!
Our inspi…

Vibrant Bell Pepper and Zucchini Tacos

These easy, herbed veggie tacos were inspired by the seasonal vegetarian taco at a Portland restaurant we love (¿Por Qué No?). They always had a taco with sautéed summery vegetables served in chimichurri sauce, and it was a flavor explosion!

Our inspired version features seared zucchini, onion, and bell pepper, and can be modified with what’s seasonally available. The flavor comes in waves from the searing, the spices, the herbs, and fresh lime juice!

Vibrant Bell Pepper and Zucchini Tacos from Minimalist Baker →

Pineapple Salsa

Each bite of this pineapple salsa recipe is an explosion of sweet, savory, salty and spicy! Eat with chips or…

A Couple Cooks – Recipes worth repeating.

Each bite of this pineapple salsa recipe is an explosion of sweet, savory, salty and spicy! Eat with chips or spoon over grilled fish.

Pineapple Salsa

Need an appetizer to impress? Try this Pineapple Salsa! It’s one of the best ways to use a fresh pineapple (other than eating it in chunks off the cutting board, of course). The zing of the lime and heat of the jalapeno are the ideal pairing for this sweet fruit. Grab a juicy, ripe pineapple for this one: scoop it up with chips and each bite is an explosion of sweet, savory, salty and spicy.

Ingredients in pineapple salsa

Salsa simply means “sauce” in Spanish, and refers to a wide variety of sauces that can be made with or without tomatoes. The most popular is the classic tomato salsa, but some of the more interesting salsas are spins with alternative ingredients like mango salsa or peach salsa.

There are many variations on pineapple salsa, depending on the cook. But it often follows the template of a mango salsa and includes the following ingredients:

  • Ripe pineapple
  • Red pepper or tomato
  • Red onion
  • Cilantro
  • Jalapeño pepper
  • Lime juice
  • Salt
  • Sugar (optional)
Pineapple Salsa

How to cut pineapple

The most time spent in this pineapple salsa is cutting the pineapple! In fact, this salsa recipe does require quite a bit of chopping. It may feel like it takes forever, but it’s worth it! The most challenging part is how to cut a pineapple. Here’s the easiest way to tackle this spiny fruit (or see the video below):

  • Place upside down 30 minutes (optional): Use a large chef’s knife to cut off the top of the pineapple. Turn the pineapple upside down and place it on a plate; allow it to rest 30 minutes. Since pineapples are stored stem side up, gravity makes the juices run to the bottom. Resting the pineapple upside down for 30 minutes helps the juices to run back down and distribute for evenly juicy pieces.
  • Slice off the skin: After 30 minutes, cut off the other end of the pineapple. Remove the skin of the pineapple by slicing it off, following the shape of the pineapple.
  • Cut into quarters and remove the core: Slice the pineapple in half lengthwise. Lay down each pineapple half on the flat cut side, and cut it in half lengthwise again. Remove the core by cutting it out at an angle.
  • Cut chunks, then dice: Slice each quarter in half lengthwise, then turn it and slice in the other direction to create pineapple chunks.

Make a double batch for a crowd

This pineapple salsa recipe makes 2 cups, which is about 4 small servings or 2 medium servings. If you’re serving a crowd, you’ll want to double the recipe for a party-sized batch! This will use approximately an entire fresh pineapple.

The reason we didn’t make the recipe for these quantities? Well, it does take quite a while to finely dice an entire pineapple. It’s also easy to press the 2x button in the recipe below to double the quantities!

Ways to serve pineapple salsa

The best way to serve pineapple salsa is simply with chips, in our opinion. Even better, make it with warm, salty homemade tortilla chips! Here are our top ideas for how to serve pineapple salsa:

Pineapple nutrition facts

Why eat fresh pineapple? There are so many great things about this tropical fruit. Here are a few reasons to spend your time chopping it into pineapple salsa (source):

  • Pineapple is low in calories. 1 cup pineapple chunks has 80 calories.
  • Pineapple is especially rich in Vitamin C: 1 cup provides 131% of your daily value.
  • Pineapple contains disease-fighting antioxidants that may reduce the risk of heart disease and diabetes.
Pineapple salsa recipe

More pineapple recipes

Want to use up the rest of your pineapple? Here are a few more great pineapple recipes to choose from:

This pineapple salsa recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Pineapple Salsa

Easy Pineapple Salsa


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 2 cups
  • Diet: Vegan

Description

This pineapple salsa recipe is easy and is a burst of tropical, fresh flavor! Eat with chips or spoon over grilled fish.


Ingredients

  • 2 cups finely diced fresh pineapple (about 1/2 medium fresh pineapple)*
  • ½ cup diced red pepper or diced tomato
  • 1/2 large red onion
  • ¼ cup finely chopped cilantro
  • 1/2 jalapeño pepper
  • 2 tablespoons lime juice
  • ¼ teaspoon kosher salt
  • 2 pinches sugar (optional based on ripeness)
  • Tortilla chips, for serving

Instructions

  1. Finely dice the pineapple, following How to Cut a Pineapple. Dice the red pepper and red onion. Chop the cilantro
  2. Remove the stem, seeds, and ribs of the jalapeño pepper and mince half of the pepper. For a spicier variation, add the seeds and/or the other half of the pepper. 
  3. Mix all ingredients together, then add the lime juice and kosher salt. Taste and add a few pinches sugar if desired to bring out the flavor of the pineapple (depending on the ripeness of the fruit). Serve immediately with chips, or wait 5 minutes to let the flavors meld. Also serve over grilled fish, or with shrimp or chicken.

Notes

*Double these quantities for a party-sized salsa (and allow ample time for chopping!). Press the 2x button for an easy way to double the ingredients. 

  • Category: Appetizer
  • Method: Chopped
  • Cuisine: Mexican inspired

Keywords: Pineapple salsa, pineapple salsa recipe

A Couple Cooks - Recipes worth repeating.

Blueberry, Strawberry & Jicama Salsa

It’s time to get snacking with this fresh and festive Blueberry, Strawberry, and Jicama Salsa. It is one of my favorite recipes to make for the 4th of July, Memorial Day, Labor Day, or really any day! It is so simple to make and so good with salt…

It’s time to get snacking with this fresh and festive Blueberry, Strawberry, and Jicama Salsa. It is one of my favorite recipes to make for the 4th of July, Memorial Day, Labor Day, or really any day! It is so simple to make and so good with salty tortilla chips. It is always a crowd…

The post Blueberry, Strawberry & Jicama Salsa appeared first on Two Peas & Their Pod.

Easy Mango Salsa

I love making homemade salsa because it is easy, fresh, SO delicious. This homemade Mango Salsa is really going to blow your mind. It is one of my very favorite salsa recipes. Using fresh mango, bell pepper, onion, and jalapeño, this salsa is the …

I love making homemade salsa because it is easy, fresh, SO delicious. This homemade Mango Salsa is really going to blow your mind. It is one of my very favorite salsa recipes. Using fresh mango, bell pepper, onion, and jalapeño, this salsa is the most perfect marriage of spicy and sweet that you’ll keep coming…