GORDON RAMSAY RECIPES INGREDIENTS: black bean

OK…I have to admit, the thought of black bean brownies completely disgusted me when I first heard of them. Brownies made of black beans…. really?! That just does not sound appetizing. When I think of black beans, I think of Mexican food…not dessert! Don’t get me wrong, I love black beans. It took me forever to try a black bean brownie recipe, because I convinced myself they were going to be gross and I would just end up tossing them out. I don’t have a gluten allergy, so I don’t usually tend to go out of my way to look for gluten-free recipes. After realizing I have been eating so much flour lately, I thought it would be fun to try to make gluten-free brownies, you know, just to see how they would come out. I have to tell you, I have not been so surprised by a recipe in a very long time. I promise, I could not even tell they were made with black beans instead of flour…it is incredible! You really can’t tell. The only difference between these black bean brownies and the brownies I usually make is that the black bean brownies do not seem to be as “fudgy” as regular brownies, but more cake-like. At least that is how this recipe tends to turn out. If you leave out the baking powder, I feel like they would turn out a little more fudgy, but I haven’t tried doing that yet. Would you ever try black bean brownies?? You may be turned off by the idea now just like I was at first, but someday you may want to try them out – you might be as surprised as I was, and they are healthier for you too

5.0 from 2 reviews

Black Bean Brownies {Gluten-Free}

Prep time

5 mins

Cook time

25 mins

Total

30 mins

Type: Dessert

Serves: 9

Ingredients

1 can black beans, rinsed and drained (15½ oz)
2 eggs
3 tbsp vegetable oil
½ cup granulated sugar
¼ cup and 1 tbsp cocoa powder
1 tsp baking powder
⅛ tsp salt
1 tsp vanilla
Semi-sweet chocolate chips for topping (optional)

Instructions

Preheat oven to 350 degrees F.
Add all ingredients to a blender and blend on low until all ingredients are well blended (there should not be any whole black beans in the batter!).
Lightly grease an 8×8 baking dish and pour batter inside.
Top with chocolate chips or nuts if desired.
Bake for 25 minutes, until toothpick comes out clean after inserting in the center.
Cool for 30 minutes before cutting and serving (otherwise they will fall apart).

Makes 9 brownies

3.1.05

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These tacos are an absolutely perfect meal for the end of summer and the beginning of fall. There’s a little bit of sweet, a little bit of heat, and even some crunch in there!

For about a year now, I’ve been working really hard to have at least one, and usually more like two, vegetarian dishes for dinner every week. We definitely don’t eat red meat more than once in seven days and clean eating is something Im striving towards.

Sometimes it’s the most simplest of things that bring the biggest of smiles to our faces.

These tacos contain about 10 ingredients said-and-done (not including the salt & pepper) and yet are absolutely bursting with flavor. Don’t get me wrong, the individual components would be bland alone, but together? … It’s wondrous.

There are three things needed to put these tacos together… The filling, the slaw, and the crema. They are each super easy! You can throw these tacos together n about 30 minutes for a quick and yummy weeknight dinner.

Got leftovers? Toss them in the fridge for a great lunch tomorrow! One reason I chose broccoli slaw is because it holds firm overnight, where as cabbage slaw tends to wilt if it sits for more than a couple of hours.

Sweet Potato & Black Bean Tacos
TheSkinnyFork.com

The Skinny:
Servings: 4 • Size: 2 Tacos • Calories: 274.4 • Fat: 2.3 g • Carb: 56.3 g • Fiber: 7.3 g • Protein: 8.5 g • Sugar: 7.9 g • Sodium: 367 mg

Ingredients:
Taco Filling:
1 Large Sweet Potato
Salt & Pepper to Taste
1/2 Tsp. Cumin
A Pinch of Cayenne
1/2 Lime, Juiced
Black Beans

Slaw Topping:
1 C. Broccoli Slaw
2 Tbsp. Cilantro, Chopped
1/2 Lime, Juiced
Salt & Pepper to Taste

Spicy Crema Drizzle:
4 Tbsp. Plain Fat Free Greek Yogurt
1 Tbsp. Hot Sauce
Salt & Pepper to Taste

8 Corn Tortillas

Directions:
Preheat the oven to 375 degrees F.

Line a baking sheet with foil and give it a light spray of non-stick cooking spray. Set aside.

Peel and dice the sweet potato in 1/2″ bites.

Toss the sweet potato onto the prepared baking sheet in a single layer.

Lightly coat with a little more non-stick cooking spray and sprinkle with some salt & pepper to taste.

Bake for about 20 minutes until tender.

In the mean time, toss the slaw ingredients together and mix well. Set aside in the fridge.

Once the potatoes are done and tender, remove the pan from the oven to cool slightly.

Go ahead and stir up the ingredients for the crema while you’re waiting!

Once the potatoes have cooled slightly, toss them into a medium bowl with cumin, cayenne, and lime juice.

Heat up your tortillas.

I heated mine up for a few seconds over the flame of my gas stove.

Start building your tacos.

Top each tortilla with 2 tbsp. black beans and 2 tbsp. sweet potatoes.

Finish the tacos off with 2 tbsp. of the slaw mixture and a little drizzle of the crema over the top.

Serve warm with a lime wedge and enjoy!

Chef Gordon Ramsay Recipes

Tag: black bean

Black Bean Brownies {Gluten-Free}

Share and Enjoy

You Might Also Like:

Sweet Potato & Black Bean Tacos