Gimme a huge scoop of this black bean and corn salsa and I’m instantly transported into a beach chair with my feet in the ocean fronting the Riviera Maya. So colorful, and SO extremely delicious, this black bean and corn salsa is the perfect compliment to tacos, fajitas, soups and anything else you might be cooking up for this Friday’s Cinco de Mayo festivities. This sassy salsa is tossed together in a mere ten minutes or less making it an easy appetizer. For the most part, it’s a pico de gallo but with corn and black beans added in for color and variety. With the addition of the black beans and corn, this salsa has a lot of healthy fiber and is filling enough that you could use this all by itself as a taco filling for a vegetarian taco.
- 1 can black beans, drained and rinsed
- 2 cups corn kernels or use 1 can, drained and rinsed
- 3 tomatoes, seeded and diced
- 2 jalapenos, seeded and diced
- 1 small onion, diced
- 2 cloves garlic, minced
- ¼ cup cilantro, chopped
- juice of 1 small lime (about 2 tablespoons)
- ½ teaspoon salt or more to taste (I used pink himalayan)
- Combine all ingredients in a dish and stir well.
- Serve over tacos, fajitas, chili or with tortilla chips!
In an attempt to eat more fish and make it fun for the kids, I tried my hand at forming fish cakes, which are basically a hamburger patty but made with fish. They are not as difficult as one might think. These pretty little patties are full of colorful diced peppers making it look a little like a confetti cake when you cut into each delightful bite. The trick to making these stick together is to add moisture in the form of an egg and a little homemade mayo. I’ve also thickened them slightly by including flax meal (ground flaxseed) which not only helps them hold together similar to the effect of a flax “egg” but also adds omega-3’s making these even more healthy for you!
Lightly fried in olive oil, these confetti fish cakes form a deliciously browned crust perfect for saucing. The sauce I’ve created for these is just a tad spicy and has only two ingredients: mustard and harissa sauce. If you’re not familiar with harissa, it’s a simple Moroccan red pepper sauce consisting of red chilies, red bell peppers, garlic, olive oil, vinegar and salt. In this recipe, I used the spicy harissa sauce but it is also available in mild with more red bell pepper added and less of the heat.
- 1 pound whitefish of any kind, cooked and finely flaked in a food processor (about 2 cups flaked)
- ½ green or yellow bell pepper
- ½ red or orange bell pepper
- 2 tablespoon red onion or shallot, diced
- 1 clove garlic, minced
- 1 egg, beaten
- 1 teaspoon lemon juice
- 2-3 tablespoon mayonnaise
- 2 tablespoon flax meal (ground flax seed)
- ¼ cup harissa sauce
- 1 tablespoon spicy brown mustard
- Heat a sauté pan on medium high with a small amount of olive oil.
- Sauté peppers, onion and garlic a few minutes until the onions start to become translucent and lightly browned.
- While peppers are frying, combine fish, egg, lemon juice, mayo, and flax meal in a bowl and stir until well combined.
- Add pepper, onion and garlic to the fish mixture and combine.
- Form mixture into four patties and place into hot pan with a little more olive oil.
- Cook about 4 minutes on each side until golden on edges.
- While fish cakes are cooking, stir together to harissa and mustard.
- Serve fish cakes with the harissa mustard sauce.
Like fish cakes? Try this unique version using salmon with a blueberry miso sauce!
The last nine months (or more?) have been really taxing my creative brain. That’s not a bad thing, but my cooking mojo is on a much needed vacation after creating a minimum of three new recipes each week for months while working on a way cool project. As a result, my site has some much needed maintenance that needed attention so I’ve been spending time updating the static blog pages and improving the “Shop” pages to make it easier for all of you to find and shop the kitchen gadgets and ingredients I use on a regular basis. In the meantime, I’ve posted a bit less often and have really needed to fall back on easy no-brainer meals like these black bean avocado huevos rancheros.
Huevos rancheros is a Spanish word meaning “rancher’s eggs.” The base of this hearty breakfast (or lunch) is eggs, traditionally served over tortillas, refried beans, rice, avocado slices and a red sauce. I’ve eliminated the rice and corn tortillas in this recipe to be lower in carbs but feel free to toss them back in if you wish. I also swapped the refried beans for black beans alongside a chopped avocado and then smothered with easy enchilada sauce. Combining eggs, black beans and avocados is the perfect breakfast trifecta providing protein, fiber and healthy fats to keep you satisfied until lunch.
Soon, my friends, I’ll be all caught up and back to posting once a week with amazingly awesome recipes. Also, stay tuned for the big announcement on the project I’ve been working on in the next few weeks!
- 2 eggs, cooked any way you like
- 1 avocado, half of it sliced, the other half diced
- ½ cup black beans, rinsed and drained
- 1 cup enchilada sauce
- 1 tablespoon cilantro, chopped
- Cook your eggs and place them on a plate.
- Smother with enchilada sauce.
- Top with avocado, black beans, and cilantro!