Beans, Main Dishes, Pasta, Recipes

Mexican Lasagna

Mexican Lasagna… this epic (vegetarian) meal is weeknight-friendly, pantry-friendly, and oh so tasty! I definitely need to make this dish more often. Enjoy!

Mexican Lasagna... this epic (vegetarian) meal is weeknight-friendly, pantry-friendly, and oh so tasty! I definitely need to make this dish more often. Enjoy!

Lasagna… one of my favorite dinners of all times. I don’t get people who say it’s complicated. Sure, it’s a little more involved than tossing together sauce and noodles, but all it takes is a little layering and baking and then you have an amazing cheesy comfort dish that pretty much everyone loves. Right?? Right.

Normally, I’m a regular lasagna girl. I have several lasagna recipes on my site but my go-to is my Mom’s (and Grandma’s) lasagna. I made it on Friday, actually, with a fussy baby (who didn’t sleep the night before) attached to my leg. Fun times. But sometimes you want something a little different. You still want the lasagna experience, but with a new palate of flavors. (Yes, I totally think in those terms. Please let me know I’m not alone.) Enter… MEXICAN Lasagna. All the goodness of lasagna mixed with all the goodness of taco night!

Mexican Lasagna... this epic (vegetarian) meal is weeknight-friendly, pantry-friendly, and oh so tasty! I definitely need to make this dish more often. Enjoy!

This is an epic fusion dish that I do not make often enough. The recipe, as is written, is vegetarian–but if that’s not your thing, add some meat. Chicken, beef, chorizo… they’d all work I think! I usually have most of the ingredients in the pantry and fridge, so even though it’s (gasp) lasagna, it’s totally possible as a weeknight “what do I make for dinner” recipe. Busy weeknight WIN! Enjoy!

one year ago: Awesome Kale Salad
two years ago: Cheesy Veggie Pasta
three years ago: Chocolate Cream Filled Cupcakes
four years ago: Double Chocolate Banana Muffins
five years ago: Chocolate Zucchini Muffins
six years ago: Crock Pot Santa Fe Chicken
seven years ago: Potato Soup

Mexican Lasagna

  • Servings: 6
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from Annie’s Eats

Ingredients:

  • 1 – 15 ounce can black beans, drained and rinsed — I usually cook my black beans from scratch and use 1 1/2 cups
  • 1 1/2 cups corn kernels — fresh (usually about 3 ears) or frozen
  • 4-5 green onions, green and white parts sliced
  • 1/2 cup chopped cilantro + more to serve
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • black pepper
  • 1 – 28 ounce can crushed tomatoes
  • 9 no-boil lasagna noodles
  • 8 ounce shredded Mexican blend cheese — I’ve also used sharp cheddar, pepper jack, or monterey jack

Directions:

Preheat oven to 400 degrees F. Grease a 9×9 inch square baking dish with cooking spray.

In a large bowl, toss together black beans, corn, green onions, cilantro, oregano, garlic powder, cumin, and pepper.

Spread 1/4 of the crushed tomatoes on the bottom of the prepared pan. Top with 3 lasagna noodles. If necessary, break them to fit the pan. Spoon 1/3 of the black bean mixture over noodles, then spread with tomatoes and 1/3 of the cheese. Repeat to use up remaining ingredients: noodles, beans, tomatoes, cheese, noodles, beans, tomatoes, cheese.

Cover pan with foil, then bake for 35-45 minutes until noodles are fully cooked. Remove foil and bake for 3-5 minutes, until cheese is melty and golden brown.

Allow lasagna to rest for 10-15 minutes before slicing. Enjoy!

Note: I’ve also used 12 lasagna noodles and made this in a large oval serving dish. I’m sure a 9×13 dish would work as well.

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Beans, Main Dishes, Recipes

Black Bean Burgers #CookoutWeek

The BEST black bean burgers you will ever have! Promise. These burgers are a great addition to your next cookout… even if you aren’t a vegetarian. (And let me say… your vegetarian friends will love you for having these on hand too!)

The BEST black bean burgers you will ever have! Promise. These burgers are a great addition to your next cookout... even if you aren't a vegetarian. (And let me say... your vegetarian friends will love you for having these on hand too!) #CookoutWeek 2017

I’m not vegetarian, but I still love me some black bean burgers! I have been making this recipe for many years now and they’re always a huge success. My meat lover husband (and carnivore son… seriously, that kid enjoys his protein. Usually. Except last night when he threw his turkey sloppy joes all over the floor until we let him feed himself with a fork. Yup.) enjoys these burgers every time I make them, much to his surprise.

Back in my grad school days we got into eating more vegetarian food as a way to save money, save the earth (Meatless Monday and all), and to experiment in the kitchen. I made various bean burgers. Most were edible, some were good, some were complicated, some were dry, some fell apart, and some went in the trash (when I didn’t use my husband’s lunch to finish them *ahem sweet potato burgers ahem*). But these… these black bean burgers have stuck around. They’re made with quinoa, sauteed carrots and onions, and a few standard pantry spices/seasonings like paprika, cumin, cinnamon, oregano, ketchup, soy sauce, and Sriracha. Even though you won’t find any meat in them, they still have a hearty, burger-like texture with a ton of flavor that you are sure to love. You can top these burgers with all your fave burger toppings–cheese, avocado, tomato… the possibilities are endless!

The BEST black bean burgers you will ever have! Promise. These burgers are a great addition to your next cookout... even if you aren't a vegetarian. (And let me say... your vegetarian friends will love you for having these on hand too!) #CookoutWeek 2017

One of my favorite aspects of these burgers is that they freeze SO WELL. I’m not just saying that; they really do. I love making a double batch of these burgers on the weekend. After eating one fresh, I like to freeze the rest on a baking sheet for a few hours, then transfer them to a zip-top bag. They can last up to two months in the freezer and still taste great, but I usually find that we’ve eaten them much faster than that! They’re wonderful to pull out of the freezer for a quick weekday lunch. Even if I don’t have burger buns on hand, they’re great with a lettuce wrap, on a salad, or even just eaten alone. Plus, if you have a bag of these in the freezer, you’ll be set when vegetarian friends and family come over for a cookout. There’s nothing worse than realizing you don’t have anything on hand for them to eat… and these black bean burgers taste way better than the frozen kind you can buy at the grocery store. Your vegetarian friends are sure to appreciate you after that… and your meat-eating pals may even be swayed with how tasty these burgers are! 🙂 Enjoy!

Don’t forget to enter the #CookoutWeek 2017 giveaway, happening NOW! Lots of great prizes and an easy entry!

Tell me: what’s your favorite vegetarian dish for a cookout?

Check out some other delicious cookout recipes shared today for #CookoutWeek here!

one year ago: Avalanche Cookies
two years ago: Peach Cobbler Scones

three years ago: Hawaiian Macaroni Salad
four years ago: Double Chocolate Strawberry Shortcakes
five years ago: Cilantro Lime Hummus
six years ago: Rhubarb Muffins

Black Bean Burgers

  • Servings: 6
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The BEST black bean burgers you will ever have! Promise. These burgers are a great addition to your next cookout... even if you aren't a vegetarian. (And let me say... your vegetarian friends will love you for having these on hand too!) #CookoutWeek 2017

from Bake Your Day

Ingredients:

  • 1/2 cup uncooked quinoa
  • 1 cup vegetable broth (sometimes I use chicken broth instead)
  • 1 teaspoon olive oil
  • 2 medium carrots, finely diced
  • 1/4 cup onion, finely diced
  • 2 cloves garlic, minced
  • 1 1/2 teaspoon paprika
  • 1 1/2 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon oregano
  • 1/2 teaspoon cayenne pepper
  • freshly ground black pepper
  • salt
  • 1 – 15 ounce can black beans, drained and rinsed (about 1 1/2 cups black beans)
  • 3 tablespoons ketchup
  • 1 teaspoon soy sauce (Worcestershire sauce works in a pinch too)
  • 1-2 teaspoons Sriracha
  • 1/2-1 cup Panko breadcrumbs
  • 1 large egg
  • olive oil, for cooking
  • to serve as desired: buns, lettuce, tomato, onions, cheese, avocado, mayonnaise, etc.

Directions:

Prepare quinoa as directed on package, using broth instead of water.

Meanwhile, heat olive oil in a medium skillet over medium heat. Saute carrots and onion until soft, about 7-8 minutes. Add garlic and saute until fragrant, another minute. Remove from heat and stir in spices: paprika, cumin, cinnamon, oregano, and cayenne. Season to taste with black pepper and salt.

In a food processor or large bowl, combine black beans and cooked carrot mixture. Pulse together a few times to break down the black beans. A potato masher is a great tool for this if you don’t have or don’t want to use a food processor. Beans still should have some substance to them, so don’t obliterate them completely.

Stir in ketchup, soy sauce, and Sriracha. Fold in quinoa, 1/2 cup panko, and egg. Mix well to combine. Shape into 1/2 cup patties. If the patties don’t hold together well, gradually add up to another 1/2 cup panko until they do. Place on a plate or baking sheet, then cover and refrigerate for at least 20 minutes or up to 48 hours before cooking.

When ready to cook, heat 2 teaspoons of olive oil in a large skillet set over medium heat. Cook patties for 4-5 minutes per side, until golden brown and heated through.

Serve on a bun or in a lettuce wrap with your favorite burger toppings and enjoy!

Notes:

These burgers freeze so well! Make a batch or two to keep on hand for busy nights, quick lunches, or vegetarian guests at your next cookout.

If you’re spice averse, you may be wary of the cayenne and the Sriracha. You can omit, of course, but they really aren’t spicy at all! Just FYI. 🙂

Beans, Main Dishes, Recipes

Deconstructed Falafel Bowls

Welcome spring with a light and flavorful deconstructed falafel bowl! This vegetarian dinner is so fresh and delicious, perfect for busy weeknights. 

Welcome spring with a light and flavorful deconstructed falafel bowl! This vegetarian dinner is so fresh and delicious, perfect for busy weeknights.

Spring is here! My birthday was yesterday, and #BabyVolde’s is next week. He’ll be ONE on Friday. I can hardly believe it. Last weekend we celebrated his birthday and his baptism. Almost our entire family came down for the occasion. It was a whirlwind weekend (and unfortunately it rained the whole time) but it was so fun.

Our little family

One of the best parts of spring (aside from the great running weather) is all the fresh produce at the grocery store! It’s almost farmer’s market season too. I can’t wait. I foresee quite a few lighter meals in our future, like these deconstructed falafel bowls. Regular falafel, while delicious, are a little too intense for weeknight dinners at my house. All that shaping and frying/baking. Noooo thanks! BUT if you just roast the chickpeas in the oven and layer them up with some grains, a tasty Mediterranean salsa bursting with fresh tomatoes, cucumber, and herbs, and drizzle a tangy tzatziki yogurt sauce over top, suddenly falafels on a random Wednesday night is doable. Even if you have a baby crawling all over the kitchen, getting into evvvvvvverything.

Welcome spring with a light and flavorful deconstructed falafel bowl! This vegetarian dinner is so fresh and delicious, perfect for busy weeknights.

Though they take about 45 minutes to put together, most of that time is hands-off, waiting for the chickpeas to get all crispy in the oven. To make this meal faster, you can prepare the grain base (I used bulgur but anything goes–couscous, quinoa, rice, etc.) and tzatziki yogurt sauce ahead of time. Then, when the chickpeas are cooking you can throw the Mediterranean salsa together in a hurry… and presto! Dinner is served. 🙂 We loved all the textures/flavors in this dish, as well as the temperature contrast between the hot, smoky chickpeas and the cool, creamy tzatziki sauce. This is a great one dish meal that has definitely earned a spot on my spring/summer dinner rotation. Next time, I’ll be sure to pick up some pita bread and hummus to enjoy on the side. Happy Friday!

one year ago: Chocolate Peanut Butter Oreo Dream
two years ago: Spicy Chickpea Bacon Burgers
three years ago: Easy Homemade New York Bagels
four years ago: Kale Fried Rice
five years ago: Lemon Orzo Chicken Soup
six years ago: Mexican Pizza

Deconstructed Falafel Bowls

  • Servings: 3
  • Print

adapted from Delish Knowledge; Tzatziki from my blog

  • 1 – 15 ounce can chickpeas, drained, rinsed and patted very dry with towel
  • 1 teaspoon olive oil
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 3/4 cup uncooked bulgur, couscous or other grain/grain susbtitute of choice

for the Tzatziki

  • 2 cups plain greek yogurt
  • 1/2 cucumber, seeded and grated, pressed dry with a clean dish towel
  • 2 teaspoons dried dill (or 2 tablespoons fresh dill, chopped])
  • 1-2 tablespoons mayonnaise
  • freshly ground pepper, to taste
  • salt, to taste

for the Mediterranean salsa

  • 1 1/2 cups chopped tomatoes
  • 2/3 cup chopped cucumber
  • 1/4 cup chopped red onion
  • 1/3 cup fresh parsley, minced
  • 1/3 cup fresh mint, minced
  • freshly ground black pepper

Directions:

Begin by making the chickpeas. Preheat oven to 400 degrees. Toss the chickpeas–they should be very dry–with olive oil, then spread on a baking sheet in a single layer. Cook for 30 minutes, tossing halfway through. Remove from oven and season with cayenne, cumin, and paprika.

While chickpeas are cooking, prepare grain according to package directions. I made bulgur but couscous, quinoa, farro, or even rice would be great choices! Basically, anything goes here.

Next, make tzatziki. In a small bowl, stir together greek yogurt with grated cucumber, then fold in dill. Season with pepper and salt to taste. If desired, add mayonnaise. It adds a little extra tang that I love, but it can be omitted. Cover and refrigerate to let flavors blend. Tzatziki can be made the day before if desired.

Finally, make the Mediterranean salsa. Stir together tomatoes, cucumber, and red onion in a medium bowl. Gently fold in parsley and mint, then season with a bit of pepper. Let rest while chickpeas finish cooking.

 

When ready to serve, place bulgur in individual bowls. Top with chickpeas, Medterranean salsa, and a drizzle of tzatziki. Enjoy!

Beans, Main Dishes, Recipes

Baked Burritos with Pinto Beans + Kale

These fabulous savory bean and rice burritos are made even more delicious by the addition of hearty kale and gooey Monterey Jack cheese. You’ll be sure to love them–a great family meal!

These fabulous savory bean and rice burritos are made even more delicious by the addition of hearty kale and gooey Monterey Jack cheese. You'll be sure to love them--a great family meal!

Are you ready for a knock-your-socks off vegetarian burrito recipe? If so, you’ve come to the right place! And if not–or if vegetarian fare isn’t your thing–please stay, because I know you’ll enjoy it anyway! 🙂 Or you can just add some shredded chicken to the burrito filling. Don’t worry, I’ll be none the wiser. Haha. Now onto the good stuff! These burritos! Mmmm… they are your classic vegetarian burrito–rich and hearty beans and rice… but with a twist! This veggie burrito adds some flavorful and fresh kale to the mix, along with an awesome blend of savory seasonings [garlic, onion, tomato paste, oregano, and cumin] for a fabulous burrito like none other. You will simply be amazed by how good this burrito filling is! Divine! 🙂

These fabulous savory bean and rice burritos are made even more delicious by the addition of hearty kale and gooey Monterey Jack cheese. You'll be sure to love them--a great family meal!

Now, I won’t lie. There are quite a few ingredients and steps below for this recipe, and it takes about an hour from start to finish. Obviously I made this pre-baby. Gah. But, it’s still totally doable for a family meal because this is the sort of meal you can make in steps and keep in the fridge [or freezer] to eat all week long. Basically, you begin by making some rice–with garlic and broth instead of water for added yumminess. Then you saute up some onion, add your seasonings and kale, and let that cook down a bit. Then you mix everything together and add cheese and tortillas… bake, and voila! Dinner is served. Yum.

These fabulous savory bean and rice burritos are made even more delicious by the addition of hearty kale and gooey Monterey Jack cheese. You'll be sure to love them--a great family meal!

I mention this in the recipe notes below, but what I wanna emphasize is that this makes a TON of burrito filling, so YAY! Lots of work=lots of meals. Hooray. When I made this for us, we ate burritos a few times during the week, adding the filling to tortillas as desired. Then we froze the rest for another time. America’s Test Kitchen, the author of this recipe in their amazing vegetarian cookbook [go check it out! I borrowed it from my library but I want a copy for home now.] suggests that this serves six. Well, maybe our tortillas were wayyyy smaller, but we got at least 10 burritos, if not MORE out of the recipe as written below. Your mileage may vary, but that’s how it went for us. I definitely loved this dish and so did Ben. I think I’m going to make a batch before I go back to work after Labor Day [tear] for quick weeknight dinners in my new working mama life. Hope y’all enjoy!

one year ago: Zucchini Apple Walnut Muffins
two years ago: Baked Honey Chicken Nuggets with Homemade Chick-Fil-A Sauce
three years ago: Churro Cheesecake Bars
four years ago: Pesto Potato Salad
five years ago: Salmon with Lemon, Tarragon, and Garlic Sauce
six years ago: Summer Mexican Soup

Baked Burritos with Pinto Beans + Kale

  • Servings: 6+
  • Print

from The Complete Vegetarian Cookbook by America’s Test Kitchen

Ingredients:

  • 2 1/4 cups vegetable or chicken broth, low sodium
  • 3/4 cup long grain white rice
  • 6 cloves garlic, minced
  • salt + freshly ground black pepper
  • 1/4 cup fresh cilantro, minced + more for topping if desired
  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 3 tablespoons tomato paste
  • 1 teaspoon minced chipotle chile in adobo sauce
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 bunch kale or swiss chard, stemmed and leaves chopped into thin ribbons
  • 1 – 15 ounce can pinto beans, rinsed and drained
  • 1 tablespoon lime juice
  • 6 burrito sized flour tortillas
  • 10 ounces grated Monterey Jack cheese
  • sour cream, salsa, etc. – for serving as desired

Directions:

In a medium saucepan set over medium-high heat, combine 1 1/4 cups broth, rice, half of the garlic, and some salt and pepper. Bring to a boil, then cover and reduce heat to low. Cook for about 20 minutes, until rice is tender and broth has been absorbed. Remove from heat and set aside, covered, for 10 minutes. Add cilantro and fluff with a fork.

Meanwhile, in a large skillet, heat oil over medium heat. Add onion and cook until softened, about 4-5 minutes. Add in tomato paste, chipotle chile pepper, cumin, oregano, remaining garlic, and salt and pepper. Stir everything together for a minute, then add kale and 1/2 cup broth. Cover and let simmer for 15 minutes, until kale has softened.

In a bowl, combine half of the beans and the remaining 1/2 cup broth. Mash with a potato masher until coarse, then fold into kale mixture along with remaining beans and lime juice. Cook, stirring continually, for a few minutes until liquid is mostly evaporated. Stir in rice.

Turn oven on to broil. Line a baking sheet with foil or parchment paper.

Next, assemble burritos. Warm tortillas in the microwave, then divide mixture between tortillas, adding a little cheese inside of each tortilla before rolling into burritos. Place seam-side down on prepared baking sheet, then sprinkle with a little more cheese. Broil until cheese melts and begins to brown, about 3-5 minutes.

Serve with sour cream, salsa, etc. as desired.

Notes:

The prepared burrito filling also freezes well, on its own or in pre-made burritos ready for the oven. To heat later, microwave defrosted burrito filling until hot then prepare burritos with cheese and broil as directed above. Pre-made and frozen burritos can be heated from frozen in the oven at 375 degrees for 20-30 minutes until hot.

The cookbook suggests this recipe serves 6. However, we got at least 10 burritos out of this amount of filling. Our tortillas may have been smaller and/or filled less, so your mileage may vary.

 

Beans, Breakfast, Egg Dishes, Main Dishes, Recipes

Tangy Sweet Potato Hash #FreshTastyValentines

This sweet potato hash combines pretty much all my favorite things… sweet potatoes, black beans, red peppers, bacon, and fried eggs. Ginger and grapefruit zest give it an unforgettable special tangy flavor! 

This sweet potato hash combines pretty much all my favorite things... sweet potatoes, black beans, red peppers, bacon, and fried eggs. Ginger and grapefruit zest give it an unforgettable special tangy flavor! #FreshTastyValentines

I love recipes that work for breakfast, lunch, and dinner. Hashes are one of those classic recipes that can work for any meal, especially when you throw a fried egg on top. I used to make these meals almost every week pre-pregnancy. If it wasn’t a sweet/regular potato hash, it was arugula salad with fried potatoes and a fried egg… or fried rice with a fried egg… or a fried egg sandwich… or… you get the picture, huh? These days, I eat fried eggs oh-so-rarely. I have really tried to not be paranoid about the dietary restrictions with pregnancy [I’ll admit to licking the bowl when baking, and over Thanksgiving I accidentally ate a cobb salad with cold deli meat on it without thinking] but I don’t want to take too many unnecessary risks. I’m too much of a rule follower for that! Not to mention how devastated I would be if something I chose to ate hurt the baby. I know you can’t prevent everything [listeria in peanut butter or salad, anyone?] but I can prevent eating too many fried eggs. I think. 🙂

This sweet potato hash combines pretty much all my favorite things... sweet potatoes, black beans, red peppers, bacon, and fried eggs. Ginger and grapefruit zest give it an unforgettable special tangy flavor! #FreshTastyValentines

So that being said, you know that if I chose to eat a fried egg [yes, singular… before baby it was two 😦 tear!] it’s gotta be for a good reason. And this sweet potato hash is a GREAT reason! It’s pretty much the best hash I’ve ever tried. [Umm, sorry if that sounds weird.] Sometimes hashes can get a little too mushy, but this one doesn’t because I had the *genius* idea to a) roast the sweet potatoes instead of cooking them in the pan, b) layer them with the black bean and red pepper mixture, and c) top it all with bacon and the said fried egg. #mmmm

This sweet potato hash combines pretty much all my favorite things... sweet potatoes, black beans, red peppers, bacon, and fried eggs. Ginger and grapefruit zest give it an unforgettable special tangy flavor! #FreshTastyValentines

If that’s not genius, then I don’t know what is! Oh wait, yes I do. 🙂 In the summertime, part of what makes a sweet potato hash so darn good is that you can put half of your herb garden in as seasonings. Well, we are dead in the middle of winter here so I used the next best thing: Gourmet Garden Lightly Dried Herbs and Spices! They’re one of our lovely sponsors for #FreshTastyValentines, and to spice up [ha] this dish, I used cilantro, ginger, and chili. So good! I also added some fresh grapefruit zest [love that lately!] for some zing.

This sweet potato hash combines pretty much all my favorite things... sweet potatoes, black beans, red peppers, bacon, and fried eggs. Ginger and grapefruit zest give it an unforgettable special tangy flavor! #FreshTastyValentines

That zing was intensified with the special sauce that took this already great hash out of the park! Not Ketchup is ANOTHER one of our amazing sponsors for this fun blogging event, and I have to admit that I was a wee bit skeptical of the Tangerine Hatch Chile sauce they sent my way. Until I opened up the bottle and tried a wee bit with a roasted sweet potato. Then I was in tangerine spice heaven! Unlike how it sounds, this sauce is NOT spicy, but is the best blend of sweet and savory tang. I thought about stirring the sauce into the hash from the get go, but the aforementioned soggy, mushy sweet potato hash I was trying to avoid nixed that idea. Instead, I drizzled a hearty helping over the hash after the egg had been broken, and OH MAN was it good! Out of all of the Not Ketchup flavors I’ve tried, this one is by far my favorite… and I love that it has no added sugar; it’s only sweetened with real fruit [tangerine, apples, dates]. It is so delicious! Hope you give it a try–with or without my sweet potato hash. 🙂

one year ago: Spiced Fig Turkey Mini Meatloaf
two years ago: Sweet Potato Pork Quesadillas
three years ago: Chewy Peanut Butter Brownies
four years ago: Caramel S’more Cups
five years ago: Bacon-Wrapped Feta & Almond Stuffed Dates

Tangy Sweet Potato Hash

  • Servings: 3-4
  • Print

Ingredients:

Directions:

Preheat oven to 425 degrees F. Toss sweet potatoes with olive oil, cumin, garlic powder, and freshly ground black pepper. Spread in an even layer on a large rimmed baking sheet, then roast for 20-25 minutes, or until tender. Flip after 10 minutes for even cooking.

Meanwhile, fry the bacon in a large skillet until crisp. Drain almost all the grease from the skillet, then add diced onion and chopped red bell pepper and saute for 5-7 minutes over medium heat until tender. Stir in black beans, cilantro, ginger, chili, and grapefruit zest. Reduce heat to low, and heat through, stirring occasionally, for about 3 minutes. Season with black pepper.

At this time, prepare 2 eggs per person as desired–fried or poached would be best. Also, chop bacon into bite size pieces.

When ready to serve, place a layer of sweet potatoes on a large plate or shallow bowl. Top with a layer of black bean/veggie mixture, a piece of chopped bacon, and two eggs. Serve with Tangerine Hatch Chile Not Ketchup for dipping!

Be sure to enter our #giveaway here! And check out the other awesome recipes that our #FreshTastyValentines blogging crew have come up with at the link below. 🙂

Find Not Ketchup

on the web: here
on Twitter: here
on Facebook: here
on Pinterest: here
on Instagram: here
on Google+: here

Find Gourmet Garden

on the web: here
on Twitter: here
on Facebook: here
on Pinterest: here
on Instagram: here
on Google+: here
Disclosure: I received complimentary sauce from Not Ketchup and herbs & spices from Gourmet Gardens for my participation in #FreshTastyValentines. However, I was not required to write a positive review and I was not otherwise compensated for this post. The thoughts expressed above are entirely my own. Thanks to Not Ketchup and Gourmet Gardens for their sponsorship of this event!