Black Bean Won-ton Mini Tostadas

Morning snack:  cinammon coco pop with almond butter, cinnamon and a drizzle of honey and clemenite

Lunch: black bean and cheese wonton mini tostadas, avocado and blueberries 

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These mini tostadas were the easiest thing I've made yet.  I had a stock of black beans which made it extremely easy.  I wet the won-ton wraps, placed them in a silicon muffin cup added black beans, sprinkled it with cheese and baked at 350 until the won-ton was a golden brown.  By the time I put everything else together the mini tostadas were done.  Voila!

I can imagine these being awesome for parties.  If I were having a party I'd make some with chicken, some with beef and some with black beans.  To pretty them up I'd top them with guacamole, sour cream, chopped lettuce and tomato.  

**I also made these with turkey once.

Limed Black Bean, Sweet Potato and Corn

Morning snack: Stonefield yogurt and mixed nuts (almonds and pistachios)

Lunch: Limed black bean, sweet potato and corn, quesadilla and pomegranate

Afternoon snack: Triscuits with almond butter, honey and a sprinkle of cinnamon and clementines

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Limed black beans, sweet potato and corn

Ingredients

2 medium sweet potatoes, peeled, diced and steamed

1 cup steamed corn

2 cups black beans

1 tsp cumin

1 tsp paprika

3 1/2 TBS fresh lime juice

salt to taste

**1/4 tsp cayenne pepper if you and the kids can take it

Method

Place everything, except the sweet potatoes, in a bowl and combine.  Because the sweet potatoes are steamed they are a bit fragile.  Gently fold in sweet potatoes and enjoy!!  

Alternatively, if you want the sweet potatoes to be a bit more firm you can bake them.  To bake the sweet potatoes line a baking sheet with foil and set the oven to 425 degrees.  Rub diced raw sweet potatoes with olive oil, making sure to coat evenly.  Sprinkle the sweet potatoes with cumin, paprika and cayenne pepper (if applicable).  Bake in the oven for about 15-20 minutes, depending on how small the sweet potatoes are diced.

This concoction is great hot or cold, it's especially delicious on corn tortillas, or maybe that's just the Mexican in me.

Forget all about canned beans

Morning snack: hard boiled egg and Chex mix

Lunch: turkey quesadilla, black beans and avocado

Afternoon snack: hummus and red bell peppers

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You'll NEVER buy or use canned beans again!  (You should be excited about this by the way.)

I chalk up my love for beans to being Mexican but surely we're not the only bean lovers. They are extremely versatile and did I mention they're CHEAP. I think you can get a bag of beans for about a buck...bonus!

Please don't be frightened by the fact that I said a bag of bean and not a can of beans.  Cooking dry beans is as easy as going to bed, literally.

Ingredients

Water

2 cloves of garlic

1/2 bag of Goya black or pinto beans

Method

• Rinse beans in a strainer and make sure no rocks are present
• Put water in a crock pot, to about 75% 
• Add beans and garlic
• Set the temperature to high (or low if leaving it on over night on high makes you uncomfortable)
• Go to bed
•  In the morning test the beans for tenderness 
• Add salt to taste (I added about a table spoon)
• Refrigerate within 2 hours (in plenty of bean juice)

Note: Pinto beans soak up more water so you may need to add water. I generally add water right before I go to bed and set the temperature on low.

So this is the most basic way to cook beans,  you're creating a bean stock if you will, that gives you the freedom to cook multiple dishes.