Ingredients: 4 6 - ounce salmon fillets (skin on) 1/4 Cup TorchBearer Chipotle BBQ Sauce
jar black bean salsa lime wedges to serve Directions: Drizzle the salmon with extra virgin olive oil and season both sides with salt and pepper.
Not exact matches
4 cups of
black rice cooked according to package instructions 4 large carrots, peeled and diced 2 celery stalks, chopped 4 cloves of garlic, minced Olive oil Leftover
black beans (1 cup or so) 1 jalapeno, diced 1 pepper, diced 1/2 cup of toasted slivered almonds Salt 4 scallions, trimmed and slices 6 - 8 chives, chopped Balsamic vinegar or 1 cup of fresh or
jarred salsa would also be a great dressing!
1 — 1.5 lbs lean ground chicken 1/2 yellow onion, diced 1 tablespoon canola oil, plus an extra drizzle for cooking the rice 1 1/2 cups uncooked instant brown rice 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon chili powder 2 cups low sodium chicken broth 1 (14.5 oz)
jar salsa 1 cup corn kernels 1 cup canned
black beans, drained and rinsed 1 Roma tomato, diced 3/4 cup shredded cheddar cheese 1 avocado, peeled and diced 1 green onion, chopped, to garnish Fresh cilantro, to taste
1 lb lean ground beef or turkey 1 small yellow onion, chopped 1 large
jar salsa (red or green) 6 corn tortillas (or 4 (8 ″) whole wheat tortillas) 1 (15oz) can
black olives, sliced 3 cups (12oz) nonfat shredded cheddar cheese 2 cups prepared
beans 1/4 cup chopped green onions (optional) 1/4 cup chopped cilantro (optional) nonfat sour cream, for serving taco seasoning (cumin, chili powder, paprika, (garlic) salt and cayenne pepper)
I tear a few corn tortillas into quarters and toss them with shredded chicken,
black beans, cumin - sautéed onions, a
jar of
salsa (another favorite shortcut), and a good dollop of sour cream to make it all nice and creamy.
1/2 cup soy milk 1 tablespoon turmeric 1/2 cup nutritional yeast 3/4 package Daiya cheddar cheese shreds 2 tablespoons Earth Balance margarine 2 tablespoons mustard (any kind) 1 can
black beans (drained) 1 package soy chorizo («soyrizo») 1 one - pound box macaroni 1
jar salsa 6 corn taco shells, crumbled
Chicken
Salsa Soup Heat through a jar of salsa emptied into a sauce pan, then add rinsed and drained black beans and shredded rotisserie chi
Salsa Soup Heat through a
jar of
salsa emptied into a sauce pan, then add rinsed and drained black beans and shredded rotisserie chi
salsa emptied into a sauce pan, then add rinsed and drained
black beans and shredded rotisserie chicken.
(Time: 20 minutes) All you need are taco shells, a cup or two of chopped lettuce (choose romaine or red leaf over iceberg), a coarsely chopped tomato, canned
black beans, a
jar of mild
salsa, and grated Monterey Jack cheese.
Ingredients: 6 orange peppers 1 cup of quinoa 2 cups water Olive oil 2 gloves of garlic, minced 1 onion, chopped 1 zucchini, chopped 1 teaspoons chili powder 1 teaspoon coriander 1 teaspoons cumin 1 16 oz can of
black beans 1 16 oz can of diced tomatoes 1 cup frozen corn Salt to taste A
jar of your favorite
salsa