Black Bean Food Storage Recipes

So I've been wanting to make a binder, or recipe box section for just food storage friendly recipes.  I recently have been doing a free trial on a website called dealstomeals.com that I LOVE that is totally helping me with this goal.

Tonight I made a SUPER yummy recipe from their site (that THEY adapted from Our Best Bites) that is also super yummy as a vegan taquito.  My hubby is lactose intolerant, so super yummy dairy free dinners are a bonus.  Actually, these could be gluten free also if you just used corn tortillas.  So here's the recipe:

Vegetarian Black Bean Taquitos

1 (14-15 oz.) can black beans, rinsed and drained

2 T. bottled salsa

1/2 t. cumin

1/2 t. salt

1/4 t. black pepper

2 T. fresh lime juice

1 c. spinach, chopped

1 c. frozen corn, thawed

1/2 c. red bell peppers, diced

1 c. shredded cheddar or Monterey jack cheese (opt., totally not needed)

8-10 flour tortillas

1 c. ranch dressing

1/2 c. salsa

Preheat oven to 425 degrees. Place 3/4 c. of the beans in a food processor

with the salsa, garlic, cumin, salt, pepper, and lime juice. Process until

mostly smooth. Transfer the mixture to a medium bowl and add remaining

ingredients (except the tortillas, ranch & salsa), including the rest of the

beans. Mix together. Place about 1/4 c. of the mixture on each tortilla.

Roll up the tortillas and spray with nonstick cooking spray. Bake in

preheated oven for 20-25 minutes or until edges are golden brown and

crisp. Serve with ranch dressing and salsa combined. *Recipe adapted

from Our Best Bites.

We topped ours with salsa, chopped lettuce, avocado, and leftover cilantro-lime dressing (from our homestyle cafe rio salad night.)  I don't blog a ton and didn't plan on doing a post on this or I would have taken a picture.  Let me tell you, they were as beautiful as they were delish.  

This was an awesome meal for getting some less common veggies into the kids tummies.  I was a little worried about possible fussing over red peppers, spinach, or corn, from different children but it really all blended in and was so yummy and I didn't hear one whine over vegetables.

I'm also totally excited about how good this is and that I can make it work with canned food storage stuff if need be--canned salsa, corn, black beans, spices, and homemade tortillas.  I would definitely miss the fresh veggies, but I think in times of need, it would still go down as a favorite.

AND here's a black bean food storage recipe I have yet to try for a dessert. (also from dealstomeals.com and also gluten free)

Black Bean Flourless Cake

2 cans black beans, rinsed & drained (with no extra seasonings)

6 eggs

6 Tbls. Butter, softened

1/2 cup cocoa powder

1 tsp. salt

2 tsp. vanilla extract

2 cups white sugar

1 cup milk chocolate chips

Preheat oven to 350 degrees and lightly grease a 9x13 baking dish. In a

large food processor or blender, blend together the black beans and eggs

until the beans are completely smooth. If your processor is large enough,

add the remaining ingredients to the processor and blend until all

combined and smooth. Once the brownie mixture is smooth, pour into the

greased baking dish. Bake for approximately 35 minutes. When the cake

is done it will start to pull away from the sides, and the center with a

toothpick will come out with moist crumbs but not gooey. Serve this cake

warm or frost once it is cool, or serve warm with ice cream.