MEXICAN BREAKFAST TOSTADAS WITH CHORIZO RE-FRIED BEANS, AVOCADO AND POACHED EGGS

INGREDIENTS

• 1 -13.5 ounce can black beans, drained and rinsed
• ½ cup water
• One tablespoon lime juice
• ½ teaspoons salt, divided
• Cilantro
• 8 eggs
• 8 flour or corn tortillas
• 3 ounces Mexican chorizo
• One garlic clove, grated
• ½ teaspoon cumin, divided
• 2 avocados
• One cup greek yogurt or sour cream
• ½ cup salsa or hot sauce

DIRECTIONS

1. Heat a large non-stick skillet to medium high heat. Add chorizo. Sauté for two minutes.. Add beans, fry in chorizo and start to use the back of a wooden spoon to mash beans. You still want there to be some texture, so don’t smash all of the beans, only ¾ of them.
2. Add in some water, ¼ teaspoon salt and ¼ teaspoon cumin. Stir to combine. Continue to cook until all the water has evaporated and the beans are creamy. Season with salt and pepper.
3. In a small bowl, combine sour cream or greek yogurt, garlic, remaining salt, cumin and lime juice. Season with salt and pepper.
4. Poach eggs.
5. Spread a little bit of the black bean and chorizo mixture on tortillas, top with sliced avocado and the egg. Dress with lime sour cream, salsa and cilantro.

SMOKY BLACK BEAN BEET BURGERS

Ingredients

• 3/4 cup cooked quinoa
• 1/2 large red onion, finely diced
• 1 cup finely chopped mushrooms
• Salt & Pepper
• 1 15-ounce can black beans, well rinsed and drained
• 1 cup finely grated raw beet
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika
• 1/2 cup raw walnuts, crushed or ground into a loose meal

Instructions

1. Heat a large skillet over medium-low heat and add some nonstick spray or a bit of olive oil. Once hot add the onion and sauté, seasoning with a pinch each salt and pepper.
2. When the onions are soft – about 5 minutes – turn up the heat to medium and add the mushrooms. Season with another pinch of salt and pepper and cook until the mushrooms and onions are slightly browned and fragrant – about 3 minutes.
3. Remove from heat and add black beans and mash. You’re looking for a rough mash, so you can leave a bit of texture if you want.
4. Transfer the mixture to a mixing bowl and add the quinoa, beets, spices and stir. For even more flavor, add a shake of vegan worcestershire or A-1 sauce.
5. Lastly, add the walnut meal a little at a time until the mixture is able enough to form into patties. Set in the fridge to chill while your oven preheats to 375 degrees F.
6. Coat a baking sheet with nonstick spray or olive oil. Form mixture into roughly 8-9 patties. I use a peanut butter jar lid lined with plastic wrap to get the perfect shape. You can also just take handfuls and mash them into loose patties. The thicker you make them, the longer they’ll take to cook through, but the “juicier” and heartier they’ll be! Thinner patties will cook faster.
7. Arrange burgers on a baking sheet and brush or spray the tops with olive oil. Bake at 375 for a total of 30-45 minutes, gently flipping at the halfway mark. Cook longer to dry them out even more and achieve more crisp, but it’s not necessary.
8. Serve on small buns or atop mixed greens with desired toppings. See notes for freezing instructions.

SESAME GARLIC GINGER GREEN BEANS

Ingredients

• 1 pound green beans, trimmed
• 2 teaspoons sesame seeds
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 2 tablespoons soy sauce
• 2 teaspoons rice vinegar
• 1 + 1/2 tablespoons vegetable oil

Instructions

1. Steam green beans until tender. Toast sesame seeds in a small skillet over medium heat 5 minutes, stirring often.
2. Meanwhile whisk together the garlic, ginger, soy sauce, vinegar, and oil in a large bowl.
3. When green beans are tender add them to the bowl and toss. Sprinkle with sesame seeds. Serve hot or cold.
4. Add beans and toss. Serve sprinkled with sesame seeds.
5. Serve hot, at room temperature or chilled.