Caribbean Pumpkin and Black Bean Soup

I guess I'm on a black bean kick, but this soup is awesome. My mom got a gift card to a cooking class for Christmas, and she took me with her today! This was the super easy one-pot meal for non-chefs like me. A pureed soup without having to bake a squash? Yes, please.

1 tsp ground cumin
1 can (15 oz) pumpkin puree
1 can (15 oz) black beans, drained and rinsed
1 can (14 oz) light unsweetened coconut milk
1-3 cups low sodium vegetable broth (We made ours on the thicker side)
6 T chopped fresh cilantro
1 T fresh lime juice (we actually used the juice of a whole lime... depends on how much you like)
1 T grated lime peel
salt and pepper

Stir cumin in med. saucepan over med. heat for 30 seconds
Add pumpkin, beans, coconut milk, broth and half of cilantro
Bring to a boil, stirring constantly. Reduce heat to med-low and simmer at least 3 minutes to blend flavors
Mix in lime juice and lime peel
Season with salt and pepper
Ladle into bowls, garnish with remaining cilantro

Southwestern Chicken and Black Bean Burritos

A super yummy dinner that I found in my new Rachael Ray 30-minute meals cookbook (Rachael Ray and 30 minute meals?? Where have you been all my life?) The best part: every ingredient on this list (not counting optional toppings) is something I generally have around my kitchen at all times. And that is nearly miraculous.

4 boneless, skinless chicken breasts
1 tsp ground cumin
1 tsp chili powder
a couple of shakes of Tabasco
1 T olive oil or corn oil
1/2 medium onion, chopped
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
3 T barbecue sauce
salt and pepper
Tortillas for serving

optional topping: scallions, thinly sliced
                          tomatoes, seeded and chopped
                          romaine lettuce, shredded

Rub chicken with cumin, chili powder and Tabasco. Cook chicken breasts on high heat until done through, and remove from heat.

While chicken is cooking, saute onions and garlic in olive oil until onions are soft (5 minutes ish). Add beans and barbecue sauce. Chop or shred chicken breasts (I prefer shredded) and drop into barbecued beans. Heat through, season with salt and pepper.

Put chicken mixture on tortilla, top with scallions, tomatoes and lettuce. Enjoy!

Taco Quiche

2 lbs ground beef
2 envelopes taco seasoning
4 eggs
3/4 cup milk
1 1/4 cups biscuit mix
Dash pepper
1/2 cup sour cream
2-3 cups chopped lettuce
3/4 cup chopped tomato
1/4 cup chopped green peppers
1/4 cup chopped green onions
2 cups cheddar cheese

In a skillet, brown beef; drain. Add taco seasoning and prepare according to the package directions. Spoon meat into a greased 9x13 baking dish. In a bowl, beat eggs and milk. Add biscuit mix and pepper; mix well. Pour over meat. Bake, uncovered, at 400° for 20-25 minutes our until golden brown. Cool for 5-10 minutes. Spread sour cream over the top; sprinkle with lettuce, tomato, green pepper, onions and cheese. Serve immediately. Serves 8.

I usually cut this recipe in half and we have plenty with left overs. You can top this with whatever you have around, including salsa.