30 Recipes for the Beach: A New Cookbook of Super Summertime Dish Ideas! by Julia Chiles

Author:Julia Chiles [Chiles, Julia]
Language: eng
Format: epub
Published: 2019-04-16T22:00:00+00:00

Instructions:

1. Heat oil on med. heat in stock pot. Sauté garlic and onion in the oil till they are soft. Add and stir water, broth, tomatoes, oregano and chili powder. Bring to boil. Simmer for five to 10 minutes.

2. Add and stir chicken, cilantro, beans, chilies, hominy and corn. Simmer for eight to 10 minutes.

3. Ladle the soup in individual bowls. Top with chips, sliced avocado, cheese shreds and green onions. Serve.

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16 – Black Bean and Carrot Tacos

Who says you need meat to make a great taco? These tacos are vegetarian and still filled with fresh flavor. Family and guests can choose their favorite veggies to include. It’s a classic taco dinner with a twist.

Serving Size: 4 Servings

Preparation Time: 1/2 hour

Ingredients:

3 tbsp. of oil, olive

1 chopped onion, small

1 diced poblano pepper

1 tsp. of chili powder

1 x 15 1/2 ounce can of drained, rinsed black beans

1 tbsp. of lime juice, fresh

Lime wedges, to serve

Salt, kosher

Pepper, ground

1/2 pound of stick-cut carrots

1 tsp. of cumin, ground

8 warmed taco shells, whole-grain

To serve: avocado slices, radishes, cilantro and queso fresco

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