Posts Tagged ‘black beans’

Mexican Quinoa Muffins

quinoa muffin2 (2)I saw this recipe on popsugar.com and loved all the ingredients so I had to try! Our family loves Mexican and my kids love anything in a muffin shape ūüôā

These made great leftovers to quickly re-heat and eat for lunches. I topped with avocado but would also be good with greek yogurt on top.

 

 

 

 

Ingredients:

  • 1 cup uncooked quinoa
  • 1 can black beans, rinsed & drained
  • 3 roma tomatoes, diced
  • 1/2 red pepper, diced
  • 1/2 frozen organic corn
  • 3 large eggs
  • 1 cup cheddar cheese, shredded
  • 2 tsp minced garlic
  • 1/2 cup fresh cilantro, chopped
  • 1 cup salsa
  • Optional Topping: avocado, salsa and/or greek yogurt

Cook quinoa according to package. Preheat oven to 350 degrees. Mix all ingredients in a large mixing bowl. Distribute into greased muffin tin. Bake 25-30 minutes. Let cool completely before removing.

18 Muffins; Per Muffin: 104 Calories, 4g Fat, 3g Fiber, 1g Sugar, 6g Protein

Black Bean Brownies!

IMG_3888 (2)So, this year for my birthday I wanted a healthier treat and have been wanting to try black bean brownies for years and have never done it.  So, I found a recipe for my husband to make from minimalistbaker.com   They were really good!  You could not taste the black beans at all and definitely felt like a treat!  I will make again.  They did break apart easy so they were a little messy.  But, other than that, very good.  I think next time I will try them with nuts inside too.

Ingredients:

  • 15oz can black beans, rinse and drained
  • 2 large flax eggs (2.5 tbsp. flax meal + 6 tbsp water)
  • 3 tbsp coconut oil, melted
  • 3/4 cup cocoa powder
  • 1/4 tsp sea salt
  • 1 tsp vanilla extract
  • 1/2 cup raw sugar
  • 1 1/2 tsp baking powder
  • Optional: crushed nuts or choc chips (we didn’t add anything in this time)

Instructions:

Preheat oven to 350.  Lightly grease muffin pan.  Prepare flax egg by combining flax and water in food processor; pulse a few times and then let it sit for a few minutes.  Add remaining ingredients besides the optional toppings.

Distribute batter into 12 count muffin pan and smooth the tops with a spoon.  Option to sprinkle with crushed nuts or chocolate chips.  Bake for 20-25 minutes or until tops are dry and edges pull away from the side.

Remove from oven and let cool for 30 minutes before removing from pan.  They are tender so gently remove with a fork.  Enjoy!!

Nutrition Info: Per Brownie (12 total): 115 cal, 5g fat, 3g fiber, 8g sugar, 3g protein