Fresh Corn, Black Bean and Avocado Tacos (Chicken and Vegetarian Options)

In California we don’t wait until Taco Tuesday to indulge. Tacos are a staple. And we like a wide variety: fish tacos, sweet potato tacos, pulled pork tacos…anything goes! Today I am sharing a recipe for Fresh Corn, Black Bean and Avocado Tacos with a chicken and vegetarian option!
(This post contains affiliate links. See full disclosure at bottom of post)

Fresh Corn, Black Bean and Avocado Tacos (Chicken and Vegetarian Options)

 

The Filling, Garnishes and Tortillas:

I made this meal in less than 25 minutes. The filling is a combination of sautéed fresh green onions, corn off the cob, jalapeño, zucchini and black beans finished with a Mexican Mole spice blend. But the garnishes are just as important as the fillings and add a ton of flavor and texture. I top these tasty tacos with roasted salted Pepitas, cilantro, avocado, lime juice and Cotija cheese. The 100% corn tortillas were cooked right on the burner so there is less to clean up! 

Fresh Corn, Black Bean and Avocado Tacos (Chicken and Vegetarian Options)

The Chicken Option: 

This filling goes really nicely with shredded chicken. You can use leftover roasted chicken or rotisserie chicken to keep it really simple. Or leave it vegetarian. Either way, it’s delish!

Fresh Corn, Black Bean and Avocado Tacos (Chicken and Vegetarian Options)

 

The Recipe: Fresh Corn, Black Bean and Avocado Tacos 

Tips and what you will need:  Everything in this recipe is easily found at the grocery store. Cotija cheese is a crumbly cheese usually found in the deli section. If you can’t find a Mexican Mole Spice Blend you can have it delivered to your door. Tip: If you are lucky enough to have a good Mexican restaurant nearby where they make fresh tortillas daily, I highly recommend picking some up instead of using pre-made store bought tortillas!

 

5.0 from 1 reviews
Fresh Corn, Black Bean and Avocado Tacos
 
Prep time
Cook time
Total time
 
Vegetarian or chicken tacos made in less than 25 minutes!
Author:
Recipe type: Main Course
Cuisine: Mexican
Serves: 4-6
Ingredients
  • The Filling:
  • 2 Tablespoons olive oil
  • 6 scallions (green onions) trimmed and sliced
  • 4 ears corn, husked, kernels shaved off cob
  • 1 jalapeño pepper, thinly sliced
  • 1 small zucchini, diced
  • 1 -15oz can black beans, rinsed and drained
  • 2 teaspoons Mexican Mole spice blend
  • 2 cups chicken (optional)
  • The Toppings:
  • 2 ripe avocados, peeled and sliced
  • Fresh cilantro
  • 2 limes, quartered
  • ½ cup grated Cotija cheese
  • ⅓ cup roasted pumpkin seeds (pepitas)
  • The tortillas:
  • 8 100% corn tortillas
Instructions
  1. Prep the vegetables:
  2. Trim ends from green onions and slice thinly
  3. Shuck the corn, place corn ear pointy end down inside a bowl and shave kernels off with knife
  4. Rinse the black beans, set aside.
  5. Thinly slice the jalapeño pepper.
  6. Prep the garnishes:
  7. Peel and slice avocados
  8. Wash cilantro and pat dry
  9. Cut the lime into wedges.
  10. If using roasted or rotisserie chicken begin heating in a separate pan.
  11. Heat olive oil in a pan, add green onions and cook for 2- 3 minutes. Add the corn cook for 2 more minutes, add zucchini and jalapeño. Cook for several more minutes. Add black beans and lower heat. Stir in the Mexican spice blend cover pan with lid.
  12. While mixture is cooking, warm the tortillas:
  13. On the stovetop directly over a flame, or in the pan over medium heat, warm each tortilla until just pliable, about 30 seconds per side.
  14. Serve:
  15. Transfer the tortillas to individual plates. Spoon in the corn and bean mixture (and chicken if using). Top with avocado and cilantro. Sprinkle with the Cotija cheese and pumpkin seeds, and serve with the lime wedges on the side.

 

 

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Quinoa Fritters with Strawberry and Arugula Salad

Are you ready for another fabulous Sun Basket recipe? I sure am, because Sun Basket recipes are always amazing. Just take a look at these Quinoa Fritters with Strawberry and Arugula Salad. Simply gorgeous, and this meal is flavorful, delicious, healthy, easy to make, and vegetarian. Perfect for a budget friendly meatless Monday.
This recipe is brought to you by Sun Basket! 

Quinoa Fritters with Strawberry and Arugula Salad

 

Why I Use Sun Basket: Fresh, Organic, Non GMO, Convenient!

Each box from Sun Basket contains the ingredients for 3 meals for 2 to 4 people at $11.49 per meal and you can customize with Paleo, Gluten–Free, and Vegetarian options. The meals are delicious and healthy, most recipes take about 30 minutes to prepare. Ingredients are shipped in an insulated box so they stay fresh. Recyclable and reusable packaging materials are used and Sun Basket provides free pick up of packaging. Sun Basket makes a great wedding gift or baby shower present! 

Get $30 off your Sun Basket order! Organic ingredients from the best West Coast farms and easy, healthy recipes delivered weekly. 

$30 off Sun Basket

An Added Perk: Sun Basket Teaches You to Be a Better Cook!

Even the best cooks get stuck in ruts, using the same ingredients and the same herbs and spices all too frequently. Sun Basket meals are designed by a chef and use a wide variety of ingredients, fresh herbs and dried spices, so you never get bored. Literally you can eat for months without ever repeating a meal! But if you want to repeat a meal you can at any time because the box comes with recipes cards for you to keep.

And the meals look like this!

Quinoa Fritters with Strawberry and Arugula Salad

You are going to love this recipe!

It’s light and lovely and looks spectacular on a plate. 

Quinoa Fritters with Strawberry and Arugula Salad

The Recipe: Quinoa Fritters with Strawberry and Arugula Salad

Tips and what you will need: Tahini is a sesame seed paste and can be found at almost all grocery stores or you can have it delivered to your door!  If cooked quinoa has excess water, definitely drain it or your patties will be soggy. Nobody likes a soggy fritter! You will need a microplane for zesting lemon. My followers can Get $30 off your Sun Basket order! 

 

5.0 from 4 reviews
Quinoa Fritters with Strawberry and Arugula Salad
 
Prep time
Cook time
Total time
 
A delicious meal that is easy to make!
Author:
Recipe type: Main Course and Side Salad
Cuisine: Vegetarian
Serves: 2
Ingredients
  • 1 cup Greek yogurt
  • Juice of 1½ lemons, zest of one lemon
  • 2 Tablespoons tahini (sesame seed paste)
  • sea salt
  • ⅓ cup rainbow quinoa
  • 2 scallions
  • Fresh flat-leaf parsley
  • ¼ pound baby arugula
  • 2 pasture-raised organic eggs
  • 2 tablespoons panko breadcrumbs
  • 2 tablespoons shredded Parmesan
  • ¼ pound strawberries
  • 2 tablespoons walnuts
  • 3½ Tablespoons olive oil (separated)
Instructions
  1. Prepare Tahini Yogurt Sauce:
  2. Use a microplane to zest one lemon, then juice 1 and a half lemons, keeping the zest and juice separate.
  3. In a bowl, whisk the tahini paste and 2 teaspoons lemon juice vigorously until smooth
  4. Add the yogurt and whisk the mixture thoroughly.
  5. Season with sea salt to taste. Set aside.
  6. Cook the quinoa
  7. Rinse the quinoa.
  8. In a pot, combine the quinoa and ⅔ cup salted water and bring to a boil. Reduce to a simmer, cover, and cook until the quinoa is tender and most of the liquid is absorbed, 15 to 18 minutes. If there is still too much water drain in a screen colander or regular colander lined with a paper towel. Spread the quinoa out onto a sheet pan or plate to cool. While the quinoa cooks and cools, prepare the remaining fritter ingredients.
  9. Prep the fritter ingredients
  10. Finely chop the scallions
  11. Strip the parsley leaves from the stems; finely chop the leaves.
  12. Finely chop ½ cup of the arugula, reserving the rest for the salad.
  13. Crack the eggs into a bowl, season generously with salt and pepper, and lightly beat.
  14. Into the bowl with the eggs, add the scallions, parsley, chopped arugula, lemon zest, panko breadcrumbs, Parmesan, and the cooked, cooled, quinoa. Mix well to combine. With damp hands, shape the mixture into 6 patties.
  15. Cook the fritters
  16. In a pan over medium heat, warm 2 tablespoons olive oil until hot but not smoking. Add the quinoa patties, in batches if necessary, and cook until golden brown and cooked through, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate to drain. While they cook, prepare the salad.
  17. Make the salad
  18. Remove the green hulls from the strawberries; cut the fruit into ¼-inch-thick slices.
  19. In a large bowl, combine 1 tablespoon lemon juice with 2 tablespoons olive oil and season with salt and pepper (if you like the dressing sweeter add a little honey). Whisk.
  20. Add the strawberries, walnuts, and remaining arugula. Toss to coat and season to taste with salt and freshly ground pepper.
  21. Serve
  22. Transfer the quinoa fritters to individual plates and top with some of the yogurt-tahini sauce. Serve with the salad and more sauce on the side.

 

More Sun Basket Recipes:

Chipotle Chicken Wings and Roasted Sweet Potatoes
Spiced Lamb Patties and Cauliflower Tabbouleh 
Maple Vanilla Overnight Oats

Enjoy my friends! And if you are thinking of ordering Sun Basket I hope you will take advantage of the special deal my followers receive! Get $30 off your Sun Basket order! Organic ingredients from the best West Coast farms and easy, healthy recipes delivered weekly. Sun Basket delivers to AL, AZ, CA, CO, CT, DC, DE, FL, GA, ID, IL, IN, KY, MA, MD, ME, MI, MS, NC, NH, NJ, NV, NY, OH, OR, PA, RI, SC, TN, UT, VA, WA, WV, VT, & parts of AR.

 

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Greens with Grilled Shrimp and Citrus Vinaigrette!

I made this incredible salad the other day and it was gobbled up so fast I could hardly take the pictures quickly enough. And yes, I was the one that gobbled it up. Self control never was my strong suit.

But honestly who could blame me? Look at these Greens with Grilled Shrimp and Citrus Vinaigrette!
(This post contains affiliate links. See full disclosure at bottom of post)

Greens with Grilled Shrimp and Citrus Vinaigrette!

The Shrimp: 

The star of this salad is cajun shrimp and they are so easy to make. Just sprinkle with sea salt, pepper and with your favorite cajun spice, then grill for a few minutes. That’s it! If you would like to cook the shrimp indoors you can do it on the cooktop using a grill pan.

Greens with Grilled Shrimp and Citrus Vinaigrette!

 

The Salad: 

I chose crispy romaine for the greens in this salad and then topped it with avocado, cucumber, red bell pepper, salted cashews, and sweet mango! The combination of flavors is truly amazing.

IMG_6854

 

The Dressing: 

This dressing is so delicious and healthful! Olive oil, three kinds of citrus juice, a little cayenne and honey (optional for my sugar free friends) blended in seconds for a thick, creamy, heart healthy dressing.

IMG_6868

The Recipe: Greens with Grilled Shrimp and Citrus Vinaigrette!

What you will need: Skewers, cajun spice, a hand held juicer  and good high powered blender, I love my Blendtec. If you would like to cook these indoors you can do it on the cooktop using a grill pan. This recipe is gluten free, grain free, dairy free, Paleo with a Whole 30 option.

5.0 from 1 reviews
Greens with Grilled Shrimp and Citrus Vinaigrette!
 
Prep time
Cook time
Total time
 
A delicious grilled shrimp salad with mango!
Author:
Recipe type: Main course salad
Serves: 4
Ingredients
  • Citrus Dressing:
  • ½ cup good quality extra virgin olive oil
  • zest of one lemon
  • juice of 1 orange, 1 lemon, 1 lime
  • 1 tablespoon raw honey (Whole 30 friends skip the honey)
  • ⅛ tsp cayenne pepper
  • pinch sea salt
  • freshly ground pepper
  • Salad:
  • 4 cups romaine lettuce, washed and chopped
  • 1 ripe mango, diced
  • ½ a cucumber, peeled and diced
  • 1 ripe avocado, diced
  • ½ a red bell pepper, diced
  • ½ cup roasted, salted cashews, chopped
  • 30 shrimp (I buy mine already deveined)
  • sea salt
  • pepper
  • cajun spice
Instructions
  1. Dressing:
  2. Place all ingredients except olive oil in blender, blend. Slowly drizzle in olive oil and blend till dressing is emulsified.
  3. Salad:
  4. Combine all ingredients on a platter and set aside.
  5. Shrimp:
  6. Place shrimp on skewers. Clean grill and spray or use a paper towel to wipe with coconut oil. Preheat grill to four hundred degrees.
  7. Add shrimp skewers to grill, cook for 3 minutes, turn. Cook for 3 more minutes. Remove from grill. Dress salad, top with shrimp. Serve.

 

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STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy.

Fresh Peach Tarts with Shortbread Crust

 

Nothing says summer quite like peaches. I eat them fresh on French toast, put them in salads, grill them, and use them in salsas. Peaches are very versatile. One of my favorite ways to utilize this summer fruit is in Fresh Peach Tarts with Shortbread Crust!
(This post contain affiliate links. See disclosure at bottom of post)

Fresh Peach Tarts with Shortbread Crust (Gluten/grain free option)

The Crust:

I start with a shortbread cookie crust that takes less than ten minutes to make. This shortbread is light and makes a sturdy crust for the tart. Once the dough is combined, just use your fingers to press into the tart pans, then bake. The tart pans are non stick and the bottom pops out so you can lift the tart right out of the pan without worrying about breaking the crust! If you would like to make this recipe gluten/grain free I recommend using an amazing flour made from the yucca root. It’s called  Otto’s Cassava Flour (affiliate link) and it tastes, behaves and bakes the most like all purpose flour of any gluten/grain free flour I have used. 

Fresh Peach Tarts with Shortbread Crust (Gluten/grain free option)

The Filling:

For these tarts I chose a filling that was both creamy and slightly sweet. I whisk together soft goat cheese and peach preserves for a not too sweet filling that requires no cooking! 

Fresh Peach Tarts with Shortbread Crust (Gluten/grain free option)

The Peaches:

Then I top this drool worthy combo with fresh. ripe, juicy peaches. Ripe peaches are slightly soft to the touch with a little ‘give’ when pressed.

Fresh Peach Tarts with Shortbread Crust (Gluten/grain free option)

 

What you will need: Non stick 4.75″ tart pans with removable bottoms. To make this recipe gluten/grain free I recommend using  Otto’s Cassava Flour. It tastes, behaves and bakes the most like all purpose flour of any gluten/grain free flour I have used. You will also need vanilla paste (I use Neilsen Massey! Get 4oz here, or 36 oz here) You can use extract but I always recommend paste!

5.0 from 1 reviews
Fresh Peach Tarts with Shortbread Crust
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • Dough:
  • 1¼ sticks butter, room temp
  • ¼ cup powdered sugar
  • 1½ tablespoons granulated sugar (plus more for sprinkling dough)
  • ¼ teaspoon salt
  • ½ teaspoon vanilla paste or extract
  • 1½ cups all-purpose flour
  • 2 teaspoons water
  • Filling:
  • 4 oz goat cheese
  • ¼ teaspoon vanilla paste or extract
  • 4 Tablespoons peach preserves
  • 3 ripe peaches
  • sugar
  • Topping:
  • 3-4 fresh cold ripe peaches, peel and diced
  • Mint (optional for garnish)
Instructions
  1. Shortbread prep:
  2. Preheat oven to 325 degrees and place rack in center of oven.
  3. Using a hand mixer or bowl mixer, mix butter and sugars in a large bowl until well blended.
  4. Add salt and water and mix till well incorporated.
  5. Add flour and mix. At first the dough will crumble and fall apart.
  6. Remove dough from bowl and set on a cutting board or counter and gently knead with hands until dough forms a ball.
  7. Take dough in segments and press into tart pans. Start with the bottom and then build up the sides, Dough should be about a ¼" thick all the way around.
  8. Use a fork to poke holes in the bottom of dough.
  9. Place tins on a cookie sheet.
  10. Sprinkle dough with granulated sugar and bake for 25 minutes or until dough is cooked and slightly golden.
  11. Remove from oven and allow cool completely.
  12. Filling and peaches:
  13. When crust is cool, whisk together goat cheese, vanilla and peach preserves. Peel and dice peaches.
  14. Spoon filling into crusts . Gently remove crust from tart pans and place on plates. Top with fresh peaches right before serving. Each tart can feed two....unless you want one all to yourself.

 

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STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen Privacy Policy.

 

Amazing Serving Boards and What to Do With Them!

This post contains affiliate links.

I have a bit of a passion for serving boards. I LOVE them. Whether they made of wood, marble, or a combination of the two, they are as practical as they are decorative. So, here are a few of my favorite boards and some amazing recipes to put on them!

I adore these small wooden boards with unusual shapes! Use them to serve simple fruit and nuts and when not in use, hang them on a wall.

Amazing Serving Boards and What to Do With Them!

The scalloped edges on this board make my heart go pitter patter. It’s the perfect size for serving charcuterie!

Amazing Serving Boards and What to Do With Them!

Oh, and these with the little serving dishes for condiments….sigh…perfect for artisan bread and dipping oils.

Amazing Serving Boards and What to Do With Them!

And of course I love the traditional stand by…the round board. A big round board is a great option when serving my Ultimate Mediterranean Appetizer Platter!

Amazing Serving Boards and What to Do With Them!

And this one with the marble handle would look fabulous covered in bruschetta and crostini!

34146571_000_aAnd how about this one with the double handles for serving up some grilled cheese

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Where to Find These Serving Boards:

All of these boards and many more can be found on the Terrain website. Be sure to click on the links I provided above for recipe and serving ideas. Enjoy! ~ Linda Spiker

 

MAY I PLEASE ASK A FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.