A Vegetarian Favorite: Tex-Mex Feast For All

After sharing my new favorite creamy green smoothie + a {str}awesome giveaway yesterday morning, I turned on an Insanity workout.  That lasted all of 3 minutes.  It turns out, jumping around in the morning while your husband is asleep downstairs is a no-no.  Noted husband. 

Instead I opened up the front door to find out it actually wasn’t raining right then like I thought it was so I stepped out and began to run.  I may have been a little peeved that I had to stop my workout.  This may have led to my running going by quickly because I may have been not focusing on the run, but my peeved-ness.  I may have to get peeved more often because I love how it flew by!

Once home, I was happy as a clam again.  A good run will do that to ya.

So what’s the opposite of peeved to you?  I’d say this meal.  It’s a happy meal.

I’m constantly on the search for vegetarian recipes Jacob (and I) can get really excited about.  A few that come to mind right away include…

Super Eggs

Spinach, Artichoke and Cream Cheese Layered Tortilla Pie

Goat Cheese Portobello Pizzas

 

(whoops! that’s not vegetarian but totally could be made without meat and I plan to do this)

Well, now I have another to add to the list!  In this easy to make feast we’ve got corn fritters…

Along with super simple cumin black beans…

Plus our all time favorite jalapeno poppers…

I’m not sure if it gets better than this.  You simply must give this meal a try.  No disappointment or peeved-ness will happen, guaranteed!

Tex-Mex Corn Fritters
Makes 6 fritters

Adapted from Food Doodles

Ingredients

• 2 cups frozen corn, thawed
• 1/4 cup cornmeal
• 1/4 cup whole wheat flour
• 1/4 tsp sea salt
• 2 eggs
• 1/4 cup sharp cheddar cheese, grated
• 1 ounce goat cheese
• 1 tsp chili powder
• 2 tsp cumin
• 1/4 cup green onion, chopped
• 1 tsp lime juice
• olive oil spray

Directions

1. Pre-heat your griddle or pan to medium-high heat (350 degrees).  Coat with olive oil spray.
2. In a large bowl stir together the cornmeal, flour, sea salt, chili powder and cumin.  In a smaller bowl mix together the eggs, corn, cheeses, green onion and lime juice.  Mix into the dry ingredients until fully combine. 
3. Spoon the mixture into 6 fritters on your griddle, like you would for a pancake.  Cook for 3-4 minute on the first side, flip and allow to  cook for another 2-3 minutes until golden brown on both sides.

Now that you’ve got your fritters, time for side #1!

Super Simple Cumin Black Beans
Serves 6-8

Ingredients

• 1 pound dried black beans, rinsed and picked over
• 1 tbsp vegetable oil
• 1 red onion, diced
• 5 cloves garlic, minced
• 1 tsp sea salt
• 2 tbsp cumin
• water

Directions

1. Soak the beans in a large bowl covered in water over night.
2. The next day, drain and rinse the beans.  Set aside.
3. Heat a large pot to medium-high heat.  Add in your oil and onion.  Allow to cool for 5-8 minutes, or until onions are translucent, but not brown.  Stir in the garlic and allow to cook for 30 seconds – 1 minute.  Pour the beans in and add enough water to cover the beans by 1 inch. 
4. Bring to a simmer, cover and allow to cook for 2 hours, stirring every so often.
5. After 2 hours stir in the sea salt and cumin.  Allow to cook for another 5-10 minutes and serve. 
6. Keeps great as left overs too!

If you’ve never cooked with dried beans before then this is the recipe to try!  It’s SO simple and can’t be messed up.  Plus it’s very tasty!

And don’t forget side #2 – jalapeno poppers!

What would you include in your vegetarian tex-mex feast?  Do you have a vegetarian meal you are absolutely in love with?  Share the link! 

Remember to enter my glass straw giveaway too!

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