Southwestern Black Bean Casserole

1 can corn, drained

2 cups low sodium vegetable broth

1 cup chunky salsa

2 tbsp nutritional yeast

1 red bell pepper diced

1 green bell pepper diced

1/2 yellow onion diced

2 cans black beans, drained and rinsed (about 2  3/4 cups)

1 cup uncooked brown rice

1/2 bunch cilantro leaves, chopped

Optional toppings:  avocado, fresh tomatoes

Preheat the oven to 400F.  Mix the vegetable broth, salsa and nutritional yeast together in a medium pot and bring to a boil over high heat.

While the liquid is heating up, spread the peppers and onion evenly across a 9x13 pan or casserole dish.  Sprinkle the corn and black beans over the veggies, then add the uncooked rice on top.

Remove the vegetable broth from the heat once it comes to a boil and pour evenly over the casserole dish.  Cover the casserole with aluminum foil and bake in the middle rack of the oven for 60 minutes.

Remove from the oven and top with fresh cilantro, avocado or tomatoes.  Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month.

Black Bean Salad

This easy Black Bean can be made in minutes and is a great appetizer or side dish to any meal. Serve it as a salad or dip with tortilla chips!

PREP TIME   15 minutes

SERVINGS    6

Ingredients

·         1 15 oz can black beans, rinsed and drained

·         1 cup corn 1 large ear of sweet corn or 1 cup defrosted frozen corn

·         1 cup halved cherry or grape tomatoes

·         1 cup chopped red bell pepper

·         1/2 cup chopped red onion

·         1/2 cup chopped cilantro

·         Juice of 1 1/2 limes

·         1 tablespoon olive oil

·         1 teaspoon kosher salt

·         1/2 teaspoon chili powder

·         1/4 teaspoon ground cumin

·         1 large avocado pitted, peeled, and chopped

Instructions

1.    In a large bowl, combine black beans, corn, tomatoes, red pepper, onion, cilantro, lime juice, olive oil, salt, chili powder, and cumin. Stir to combine. Gently stir in the avocado and season with additional salt, if necessary. Serve.

 

Recipe Notes

This salad can be made in advance, up to 1 day, just wait to stir in the avocado until serving time.

For WFPB omit the olive oil

https://www.twopeasandtheirpod.com/black-bean-salad/

Banana Oatmeal Cookies

3 Ingredient Banana Oatmeal Cookies

From:   https://shaneandsimple.com/3-ingredient-banana-oatmeal-cookies/

• Total Time: 20 minutes
• Yield: 12 cookies 

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Description

Healthy Banana Oatmeal Cookies are so easy to make and require just 3 simple ingredients. Vegan and easily made gluten-free, these cookies are perfect for breakfast, dessert, or a snack.

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Ingredients

• 3 very ripe bananas 
• 2 cups old fashioned oats
• 1/3 cup mini chocolate chips (I prefer Enjoy Life mini chips)

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Instructions

1. Preheat your oven to 350˚F and line a baking sheet with parchment paper.
2. Peel and place the bananas into a medium-sized mixing bowl. Using a potato masher or fork mash the bananas until they are kind of smooth. If there are a few chunks that’s totally fine.
3. Add the oats and combine them with the bananas using a wooden spoon or rubber spatula. Fold in the chocolate chips until everything is well combined.
4. Spoon out 1 heaping tablespoon of the mixture using a cookie scoop or a 1 Tbsp measuring spoon and place it onto the baking sheet. Use the back of a spoon to flatten the dough out just a bit. Continue until you have made 12 cookies or all of the cookie dough is gone.
5. Place into the oven and bake for 12-15 minutes. The cookies should be slightly golden.
6. Remove and let cool for a few minutes. Enjoy!

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Notes

3 Ingredient Banana Oatmeal Cookies can be frozen for up to 3 months. Place in the refrigerator overnight to thaw.

If you want “flatter” cookies form them with your hands before placing them on the baking. They do not spread like regular cookies.

Be sure and gluten-free oats for a gluten-free version.

Healthy banana oatmeal cookies can be kept in an airtight container at room temperature on the counter. You can also store them in the refrigerator for up to 7 days.

Place in a freezer-safe container once they’ve cooled and store for up to 3 months in the freezer.

You may use quick oats if that’s all that’s available. But, you may need to add extra the mixture is a little wet.