Spicy Black Bean + Corn Salad

I’ve run into a really bad habit lately when it comes to the food I bring to work. I’m up crazy early ( 5am! ) but I’m also done by 1 or 2pm. Because of this, I don’t take a lunch break and I have been basically living on GoMacro Bars or sourdough/almond butter sandwiches until I can get home to eat some greens or something more substantial.

THIS IS NOT OKAY

Because of this, my recent goals are to come up with some recipes that are healthier than sourdough, something really portable, high in fiber and protein, and something I can get 2 to 3 work lunches out of. So far, this spicy bean and corn salad has been a great solution.

Spicy Black Bean + Corn Salad - makes 2-3 servings

• one 14oz can of organic black beans rinsed and drained

• one 14 oz can of organic corn kernels, rinsed and drained

• 1 cup red bell pepper, diced

• 1/2 cup chopped cilantro

• 1/3 cup red onion, thinly diced

• 1/2 cup vegan feta crumbles ( I like “Follow Your Heart” Feta ) or an organic sheep’s milk feta if not vegan ( or omit entirely )

• 1 Tb plus 1 tsp red wine vinegar

• 1 Tb avocado oil

• juice of one lime

• 1/4 tsp cayenne pepper

• 1/4 tsp sea salt

• 1/8 tsp black pepper

*Combine all ingredients in a large mixing bowl. Taste, and adjust salt, spice or lime juice if needed.

Sweet Potato Quesadillas

Years ago, my husband and I spent A LOT of time at the Sea House Restaurant on Napili Bay enjoying their amazing Happy Hour. Back in the day, they had this incredible “small plate” menu and everything on it was between $5 and $7 bucks! For Maui, this was an absolute STEAL and during the Great Recession, it was very much appreciated. I have a post about the Sea House Happy Hour on my old blog HERE if you would like to check it out. Sorry in advance for my poor quality blog pics back in 2010 but the food was seriously AMAZING!

My favorite item on the Happy Hour menu was the Molokai Sweet Potato Quesadilla and OMG, it was so freaking good!

Over the years, the menu at the Sea House has changed. ( Don’t get me wrong, it’s still a great place for Happy Hour ) but they no longer have my favorite quesadilla (sad face). But to be completely honest, I wouldn’t be able to eat it anymore because it contained cheese. Luckily, it’s been pretty easy to recreate this quesadilla at home. Over the years I figured out a delicious way to veganize it and make it a whole lot healthier in doing so.

Here’s my updated version below. Enjoy!

Molokai Sweet Potato Quesadillas - Make 4 - 5 small quesadillas

• 1 large purple sweet potato ( Molokai or Okinawan ) a regular sweet potato or yam would work as well. Cubed, steamed, and then mashed.

• 1/2 small onion, diced ( I used a sweet Maui onion )

• 2 cloves garlic, minced

• 1/2 bell pepper, diced

• 1 cup shredded spinach

• 1/2 tsp chili powder

• 1/4 tsp salt

• juice of 1/2 lime

• 1/4 cup chopped cilantro

• 1/2 cup shredded vegan cheese ( Violife is good ) This is totally optional. I opted out today.

• 4-5, 6” corn, cassava flour ( pictured ) or regular flour tortillas

Toppings

• guacamole

• salsa fresca

• vegan sour cream ( homemade version HERE )

• hot sauce

• cilantro/chives

To prepare

*Peel sweet potato, cube, and steam in a steamer basket until easily pierced with a fork ( about 15 minutes ). Remove from heat and then mash cubed sweet potato with a potato masher or fork until “creamy” ( you may add a little water if need be ) then set aside.

*In a large non-stick skillet on med-high heat, saute diced onions, minced garlic, and diced bell pepper in about 1 Tb of water until translucent ( about 5 minutes ) You may use 1 tsp avocado or coconut oil instead of water if you prefer. Next, sprinkle on 1/4 tsp salt, 1/2 tsp chili powder, squeeze on lime juice, add 1 cup of shredded spinach, and 1/4 cup of chopped cilantro and saute for about 1 minute ( or until greens are wilted ). Remove from heat and then fold the cooked veggies into the sweet potato mash. Taste and sprinkle in more salt if needed.

*Heat tortillas on a hot grill pan or skillet until soft. Remove from heat and then place about 1/2 cup of the sweet potato and veggie mash on one half of the tortilla. Add a sprinkle of vegan cheese if desired here. Then fold tortilla over mixture and place back on grill or skillet until the quesadilla crisps up a bit ( about 2 minutes ). Flip and grill the other side of the quesadilla.

*Remove quesadilla from heat and plate with desired toppings.

Simple Black Bean Tacos

It’s been a hell of a week.

Starting with the fact that I’m going on week number three with no car! Yep, a new auto repair shop has failed to fixed my brake system yet again. Multiple faulty parts ordered from the Mainland ( and god know what else happened ) but I’m seriously about to lose my cool. Obviously, having a car with no brakes is frustrating enough, but has anyone ever looked up what it costs to rent a car on Maui? Ya, not cheap. Oh, and did I mention that I work about an hour away from my house? So ya, I kinda need a car.

Also, I started a new job this week. And while I’m extremely grateful for this new opportunity, I’m still trying to wrap my head around the new position and the much longer day it requires. At the moment I’m leaving my house before 6 am and getting home after 5 pm. I know that’s normal for a lot of people but it’s new for me and my body is still trying to adjust. Thankfully these hours will be getting shorter soon.

And lastly, I’m sick. Slight fever, allergy-like sneezes, and lots of fatigue. It’s nothing major but considering what I mentioned above. It’s pretty bad timing.

So what does this have to do with tacos? Well, it’s because they’re pretty much all I could muster to throw together for dinner this week. I gotta say though, they were really really satisfying! My husband doesn’t get home until late so I’m usually on my own 5 nights a week when it comes to food. Because of this, my solo dinners tend to be really simple. I get asked all the time about super easy, super quick, weeknight vegan meals and this is one of them. One of my tricks is to always prep a batch of vegan sour cream at the beginning of each week. See my recipe HERE. I also recommend having a pantry full of beans and lentils for quick, high fiber plant-based proteins that you can add to all sorts of dishes.

So if you can rally yourself on a long day to make a 10-minute healthy dinner, this simple taco recipe is for you. I’ll continue to post simple recipes like this ( along with the more intricate ones ) because I do understand that so many people are bit lost when it comes to just super easy, plant-based meals when time is tight.

Simple Bean Tacos

• Tortillas - I love the gluten-free brand by Siete ( the ones made with Cassava flour are my favorite yet ) you can also use corn tortillas if gluten-free or any plant-based flour tortilla if you are not gluten-sensitive.

• 1 can of organic black beans, rinsed, and drained. Any leftovers ( I usually use 1/2 a can ) will keep well in the fridge for a few days

Avocado Salsa 

• 1 avocado, diced

• 1 large tomato, diced

• 1/4 of a red onion diced

• a handful of chopped cilantro

• 1 jalapeno pepper diced ( or you can use jarred jalapenos and dice them )

• 1/2 lime juiced ( the other half can be used if needed at the end )

• 1/4 tsp red wine vinegar

• a good pinch of salt and cracked black pepper.

• Throw all ingredients in a small bowl and toss.

Toppings

• Arugula or shredded romaine lettuce, vegan sour cream, and hot sauce

To make tacos

• Rinse black beans and prep avocado salsa. Then, heat skillet or grill pan and warm tortillas. Next, heat the beans. When I’m really lazy, I just do this in the microwave. Then, layer warm tortillas with beans and avocado salsa and top with lettuce, sour cream, and hot sauce. It doesn’t get easier than this! Enjoy!