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You should grow black beans in your garden!
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Chocolate Birthday Cake Black Bean Brownies
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Slow Cooker Mexican Vegetarian Tomatillo Soup
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Mexican Vegetarian Lasagna
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Arugula Refried Bean Burrito
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Slow Cooker Black Beans (Perfect for Tacos!)
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45 Minute Vegetarian Chili
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Avocado Sailboats Filled With Mexican Corn Salad
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Quick and Easy Refried Black Beans
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Vegetable Packed Slow Cooker Chili
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Slow Cooked Tomatillo Salsa Roja Chicken Tacos
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Mexican Taco Black Bean Burger
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Mexican Black Bean and Corn Salsa
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Fudgy Red Bean Brownies That Are SO GOOD!
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The Best Fudgy Black Bean Brownies
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Easy Tamale Taco Soup
17
Fresh Mexican Corn Salad
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Cheesy French Fry Casserole
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Crockpot Mexican Pumpkin Chili
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Crockpot Chipotle Chicken Tacos

You should grow black beans in your garden!

How to grow black bean plants from seeds in your vegetable garden.  Looking for a new plant to grow in  your garden this year?  Try growing black beans!  They’re easy to grow, produce a good yield and store great for recipes!

It’s the beginning of March which means your garden has already crossed your mind. We’ll start planting seeds indoors in about a week for our Spring garden, but it’s never too early to start planning for Summer.   Whenever I post a black bean recipe I get a few readers that say they want to grow black beans.  You know what? You should! You all should! If you are looking for a new plant to grow in your 2017 garden, why not try dry black beans? 

How to grow black bean plants from seeds in your vegetable garden. Looking for a new plant to grow in your garden this year? Try growing black beans! They're easy to grow, produce a good yield and store great for recipes!

Quick How to Grow/Harvest Black Beans

The black beans we always grow are Midnight Black Turtle Soup beans from Johnny Seeds.  We’ve had year after year success with them so if you’re looking for a recommendation, get them. We grow our black beans in the “beans” garden bed where they grow alongside dry white beans, soy beans and green beans.  To get a idea of how much time they take to grow, last year we planted black beans  (directly in the soil) on May 29 and we pulled them to dry on September 10.  On average they take 100-110 days to fully mature, ours took 104 days to be exact.  The way that you know the plants are done is when the plants topple over and turn brown.  The other trick is is to shake the bean pod.  If you hear the beans rattling around then you know they’re full developed and ready to be picked.   You’re going to want to hang up your black bean plants to dry for a week so just yank up the entire plant and tie up in some place that will remain dry.   We usually ties ours up in our garden shed.   Once they’re all dry, now comes the fun/terrible part – time to individually pick each pod off the plant, break it open and remove the beans. And just like you have black beans to use and store.

Tips/Info:

If you intend on eating these often, I would suggest growing 15 plants per person.   This should last you throughout all the seasons until you grow again.   If you really love black beans, grow even more!  The black beans won’t go bad, so it’s not like you’ll be wasting them if you grow too many.

Black beans are incredibly easy to take care of, they are kind of no nonsense plants.  Plant them, water them occasionally, give them sunshine and they’ll grow without any additional help.   

You can grow these in the ground or in containers – both work great.

How to grow black bean plants from seeds in your vegetable garden. Looking for a new plant to grow in your garden this year? Try growing black beans! They're easy to grow, produce a good yield and store great for recipes!

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Chocolate Birthday Cake Black Bean Brownies

Cake textured Rainbow Sprinkled Chocolate Brownies made with Black Beans and Applesauce!   These Chocolate Birthday Cake Black Bean Brownies are going to change your life!  

Right now I’m bean obsessed.  We’ve been cooking our dry black beans we grew in the garden during the Summer on cold nights and it’s been such a treat to enjoy those grown with love beans during the Winter.  I’ll be sharing a “How to Grow Black Beans” DIY soon because they’re so easy to grow and for me they’re one of the proudest garden accomplishments! I mean seriously how cool is it to grow your own beans?  So cool!  What else is cool? Using black beans to make chocolate brownies!  Did I mention that they’re extra delicious too?

Cake textured Rainbow Sprinkled Chocolate Brownies made with Black Beans and Applesauce! These Chocolate Birthday Cake Black Bean Brownies are going to change your life!

You might associate black beans with tacos, salsas and salads pretty easily, but hopefully I’m able to persuade you to try baking with them because they make delicious desserts too.  In the past I’ve baked with black beans, kidney beans, red beans and have had yummy results so I wanted to use our black beans in a new super chocolaty brownie recipe.  This recipe calls for 1 15 oz can of black beans which you’ll add with the rest of your ingredients into a blender and pulse until smooth.  Because I wanted to use my homegrown dry beans, I did a overnight soak of my beans and then cooked them to get my 15 oz can worth. It’s a little extra work with dry beans, but it’s worth it if you want to give it a try.  If not, it’s totally ok, just make it easier for yourself by using canned beans! 

Here’s my garden beans, dry and cooked.
Cake textured Rainbow Sprinkled Chocolate Brownies made with Black Beans and Applesauce! These Chocolate Birthday Cake Black Bean Brownies are going to change your life! Read More

Slow Cooker Mexican Vegetarian Tomatillo Soup

Slow Cooker Mexican Vegetarian Tomatillo Soup is a comforting recipe filled with healthy vegetables. Unlike other Fall comfort soups this one is low calorie.   Soup ingredients include fresh tomatillos, tomatoes, onion, jalapeno, corn and black beans! 

I didn’t plan on posting 2 tomatillo recipes this week but when you have a 10 pound basket full of tomatillos staring at you from the kitchen counter you might be persuaded.   It finally feels like Fall in NYC and I wanted to use the tomatillos in a Fall recipe instead of the usual salsa I make.  Whenever I think of tomatillos my mind always goes to soup so I decided to follow this path and come up with a Mexican inspired soup that uses tomatilos, as well as other garden fresh veggies: black beans, tomatoes, onion, jalapeno and corn.     This tomatillo soup tastes delicious and has a deep flavor due to the vegetables and spices.  It’s a comforting soup but doesn’t feel heavy like many other Fall soups.    I suggest serving this alongside some rolls or biscuits for dipping.

Slow Cooker Mexican Vegetarian Tomatillo Soup is a comforting recipe filled with healthy vegetables. Unlike other Fall comfort soups this one is low calorie. Soup ingredients include fresh tomatillos, tomatoes, onion, jalapeno, corn and black beans!

It warms my heart (literally) to see so many of the vegetables we grew in this soup.   The stars of this soup are the tomatillos which are filled with tasty juices that are going to be released in the slow cooker.

Slow Cooker Mexican Vegetarian Tomatillo Soup is a comforting recipe filled with healthy vegetables. Unlike other Fall comfort soups this one is low calorie. Soup ingredients include fresh tomatillos, tomatoes, onion, jalapeno, corn and black beans!

The other personal star in this soup are the black beans.   Last year we started growing our own dry beans and since then I’ve been hooked.  We grow a few different dry beans during the Summer so we can enjoy them in the Fall and Winter.   This recipe calls for 1 cup dry black beans but if you don’t have the time to soak them you can also use 1 can of black beans.

Slow Cooker Mexican Vegetarian Tomatillo Soup is a comforting recipe filled with healthy vegetables. Unlike other Fall comfort soups this one is low calorie. Soup ingredients include fresh tomatillos, tomatoes, onion, jalapeno, corn and black beans!

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Mexican Vegetarian Lasagna

This Mexican Vegetarian Lasagna Bake is filled with veggies, noodles, ricotta and mozzarella cheese! Taco seasoning gives it a delicious Mexican flavor! This healthy meal recipe is easy to make and can be prepared ahead of time for a quick weeknight meal, all you have to do is bake it!

We are loving this dish right now in our house because it’s easy to make and filled with garden fresh veggies and comforting cheese.   Many times I’ll  prepare this lasagna earlier in the day so all I have to do is turn on the oven and throw it in when it’s dinner time.   Whenever I make this I text Matthew a photo of the lasagna and he’ll text back hearts and swoony faces.    Back-to- school season is one of the busiest times of the year, and families are on the lookout for easy meals that deliver big on flavor.  This is a lasagna that the family will fall in love with.

Mexican Vegetarian Lasagna recipe that is filled with veggies, ricotta and mozzarella cheese! Taco seasoning gives it a delicious Mexican flavor! This is easy to make and can be prepared ahead of time for a quick weeknight meal!

This lasagna is filled with veggies that go perfect with the “Mexican” flavor.   Most vegetarian lasagna recipes use eggplant and zucchini but I don’t .  Why?  That’s easy.  We don’t grow those vegetables, hah.  Case closed.  Instead I use the veggies that are grown in our garden to make this as fresh as possible.  There’s kale, tomatoes, green pepper, jalapeno pepper, onion and black beans stacked inside 3 layers of lasagna noodles, alongside ricotta and mozzarella cheese.

Mexican Vegetarian Lasagna recipe that is filled with veggies, ricotta and mozzarella cheese! Taco seasoning gives it a delicious Mexican flavor! This is easy to make and can be prepared ahead of time for a quick weeknight meal!

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Arugula Refried Bean Burrito

Arugula Refried Bean Burrito is a healthy Summer meal made with canned refried beans and fresh arugula.  Dinner is made in 5 minutes!

Can you feel that Summer is here?  I sure can.    With the temperatures rising, the last thing I want to do is eat hot food.  Even worse, I definitely don’t want to turn on my stove!  These fresh burritos are full of vegetables and will cool you down.     They’re perfect to take already made to work, or you can take all the supplies to the park for a picnic with friends and let everyone make their own.

Arugula Refried Bean Burrito is a healthy Summer meal made with canned refried beans and fresh arugula. Dinner is made in 5 minutes!

You’ll need 4 flour tortillas.  I found these low calorie (60) sundried tomato and basil tortillas in the grocery store that I love.     My favorite canned beans are Goya (especially the Rancheros) and Rosarita.  You can eat these directly from the can, or you can heat them in the microwave for 1 minute.  If you’re going for homemade check out my Refried Black Beans recipe!

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Slow Cooker Black Beans (Perfect for Tacos!)

Slow Cooker Black Beans are slow cooked with spices for 4 hours.  They make delicious tacos!

I’m guilty of it.  Yup, the big sin.  What’s that you ask? Oh, it’s shameful. Sometimes I buy…. canned black beans.   What’s my excuse?  They’re so easy, all I have to do is take the lid off, heat them up and they’re ready to go.    And yet, that bag of dried black beans sits on the bottom shelf (always) at the grocery store, for half the price and twice the amount and I always look at it for forgiveness “Dry black beans, I’m so sorry, I just don’t have time, I’m so so so sorry”.  Then I throw the canned beans in my cart and run out of the aisle before the dried black beans can look at me again.

Once I started growing our own black beans, I started to see the beauty of dried beans.   The only thing that was holding me back 100% from joining the dried bean team was the overnight soaking, which I almost always can never remember to do (we aren’t a house that plans our meals in advance).  So I came up with this recipe of throwing them in the slow cooker for 4 hours which leads to a yummy bean perfection!  

Slow Cooker Black Beans are slow cooked with spices for 4 hours. They make delicious tacos!

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45 Minute Vegetarian Chili

Delicious Vegetarian Chili made in 45 minutes that even meat eaters will love!

Last (last) weekend we had some pretty amazing canned chili for lunch on the land.  The chili was filling, tasty with great spices and had that very important texture that ground meat gives in dishes.  The thing is though, this was vegetarian chili.  After I exclaimed for the 20th time how great this chili was (everyone agreed – vegetarians and meat eaters) I then made it my goal to make similar style homemade chili.  This 45 Minute Vegetarian Chili recipe was born!

Delicious Vegetarian Chili made in 45 minutes that even meat eaters will love!

(By the way – Caroline’s is the best canned Vegetarian chili ever.  If you need some cans to take camping or to stock up your pantry, definietely try it!)

The chili is made up vegetables: tomatoes, bell pepper, corn, carrot, jalapeno and diced green chilies.  Now comes the beans: black and kidney beans.  There’s plenty of spices: garlic, bay leaf, cumin, oregano, chili powder salt and pepper.      We’re going to give it that texture that ground meat gives it with meatless crumbles.  If you’re a meat eater and you’re thinking “yuck” you better check yourself because these are good (I promise!).   It has the same texture consistency of meat while being tasty.  I recommend using Neat or Morningstar brands for crumbles.    Matthew (husband) is a meat and potatoes guy. His dream meal is a pot roast with mashed potatoes and he even says how good this recipe is, so you can trust me (and him). 

Delicious Vegetarian Chili made in 45 minutes that even meat eaters will love!

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Avocado Sailboats Filled With Mexican Corn Salad

Tracking PixelThese Avocado Sailboats Filled With Mexican Corn Salad is a fun recipe that is perfect for parties!

Avocado, you beautiful thing.  Want to know a surprising fact? I had my first avocado in my 20’s.  As a kid we would never have them in the house and I never tasted guacamole.  Then I slowly started to eat them as a sliced topping on my favorite tortilla soup.  Now today, I’m licking clean (TMI?) the guacamole bowl.    So yeah, I love you avocado, I’m sorry it took me so long to realize this.

With Thanksgiving and Christmas around the corner I’m starting to think about parties.  I love a good potluck where all your friends gather together and bring all types of food to enjoy.   So I got to thinking about avocados…what could I do besides the usual guacamole?  And what I could do fun with them?  Then one afternoon it hit me, Avocado Sailboats!  And even better they’re filled with my favorite Mexican Corn Salad.

These are simple to make.  You can easily make a few dozen of these Avocado Sailboats in less than 15 minutes.  I love that they’re full of fresh ingredients unlike some other fried finger foods that might make its way to the table.    I hope you give these a try!

These Avocado Sailboats Filled With Mexican Corn Salad is a fun recipe that is perfect for parties!

These Avocado Sailboats Filled With Mexican Corn Salad is a fun recipe that is perfect for parties!


You’ll need 12 avocados which will make 24 sailboats.  If you want to scale it up or down, then do the math accordingly.  Or you can just follow the recipe exactly and if you have leftover salsa eat it with a spoon, it’s that good.
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Quick and Easy Refried Black Beans

We have tacos at least once a week, if I’m lucky maybe 2-3 times.   No matter if we’re eating them in a shell, in a bowl or in a casserole form, we always need Refried Beans!  I don’t think it’s Taco Night without the beans.    This is one of our favorite recipes for Refried Beans and it’s so easy to make.  All you’ll need is a can of  black beans, a jalapeno pepper chopped up to add some spice, and cilantro/salt/pepper to season.  Easy, right?    These beans are total Mexican restaurant style and is the perfect side for tacos and burritos.
Quick and Easy Refried Black Beans_5

Black beans have amazing protein-plus-fiber content. From one cup of black beans, you get 1/3 of your daily protein intake, it’s equivalent to eating 2 ounces of chicken or fish.   Those beans are healthy little protein giving guys, aren’t they?

Quick-and-Easy-Refried-Black-Beans-Combo-1

These beans take 15 minutes – max.  Because we’re using canned beans, we don’t have to worry about overnight soaking like dry beans would need.  We also don’t need to use your slow cooker all day to soften them.  With this recipe we’re throwing everything in a saucepan and they’ll be done in a jiffy. 

Quick and Easy Refried Black Beans_2

Quick and Easy Refried Black Beans_3

Even though I stress this recipe as quick and easy, it doesn’t lack in flavor. Even if I have all the time in the world for Taco Night, I’m still going to make the beans just this way.  If you are looking for regular Refried Beans with Pinto Beans, just substitute the beans in this recipe and cook the exact same way. 

Quick and Easy Refried Black Beans_4

Quick and Easy Refried Black Beans (from a can!)
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Ingredients
  1. 1 tablespoon vegetable oil
  2. 1 jalapeno pepper finely chopped up
  3. 1 15 oz can of black beans (don't rinse them - use straight from can)
  4. 1/2 teaspoon cumin
  5. salt + pepper to taste
  6. Additional: cilantro to garnish
Instructions
  1. Heat vegetable oil in small pot with jalapeno for 2-3 minutes over medium-high heat.
  2. Add can of black beans, cumin and salt + pepper into pot. Stir so everything is combined.
  3. Bring to a boil on medium-high heat and cook for 10 minutes, stirring very often. You want to boil off the excess liquid in this step.
  4. Once done, turn heat off and let sit for 3 minutes.
  5. If desired, put cilantro on top to garnish.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Vegetable Packed Slow Cooker Chili

This Vegetable Packed Slow Cooker Chili is packed full of vegetables! It’s the perfect comfort food that your whole family will love! Grab some french fries for dipping!
 
Have you been watching the news?  If you have tuned in during the last 24 hours I’m sure you’ve seen titles like:

WINTER STORM JUNO, a Historical Blizzard
NORTHEAST TO MEET  A GOLIATH
NYC to get 24 to 36 inches of snow, NYC to shut down, NYC ready to rumble with Juno
Blizzard Warning In Effect!
BREAD SOLD OUT, Incoming Blizzard!

I love snow.  I know not everyone likes it.  After all, you have to shovel, you might get cold, or the horrors you might run out of chocolate chips (blizzard advise 1: stock up on chocolate).   I’ve always lived in the Northeast so snowstorms have been a part of every Winter for me.   Does anyone else remember the Winter of 1993?  Me too, I loved it.   Since I was a kid there’s always been something magical and exciting about a expecting snowstorm.  While I was in school there was the anticipation of school closing.  If it was bad the night before, you’d turn on your local tv channel and scroll through the listings until they got to your school to see if it was closed (worst was you tuned into the channel and they were at the R schools when your school was a P, you’d have to wait a bit).   Maybe it snowed during the night, in that case you’d jump out of bed and do the same thing in the morning.  When you saw your school scroll across the screen with the words “CLOSED”.  You shouted “Yeah!”.  The rest of the day was filled with sledding, your dad making you throw rock salt out,  going sledding more, coming inside and your mom seeing your bright red skin and making you a hot chocolate, and then more sledding  On my hilly street the snow didn’t really go anywhere, so in big storms it stuck around for weeks, even months.    As a 31 year old, I’m still just as excited.   I love the anticipation of the storm (how many inches? how many feet? is it going to hit us?).  I love seeing the first flakes fall down followed by sitting near the window for hours watching NYC become a winter wonderland.   I love seeing kids sled on sidewalks.  I love throwing on cozy socks, flannel pajamas and drinking a hot cup of tea.  

So what I’m saying is, I love you Juno.  I’m writing this post on Monday night, so I’m giddy with curiosity. Some forecasts are saying 12 inches, some are calling for 24 inches, some are saying 3 feet.  I say bring it on.  You beautiful white beast with snow falling and blowing.  Let it snow!   

This Vegetable Packed Slow Cooker Chili is packed full of vegetables! It's the perfect comfort food that your whole family will love! Grab some french fries for dipping!

There’s one thing I think we can all agree on (as a snow lover or snow hater); comfort food is a must on snowy nights.   Let me introduce you to this Vegetable Packed Slow Cooker Chili.  This chili is a game winner.  Curl up to it with inches of snow on the ground.  Curl up to it at a tailgating party.  Curl up to it during the big game this weekend.  What’s the perfect companion to a big bowl of chili besides a big spoon? French Fries!  

This Vegetable Packed Slow Cooker Chili is packed full of vegetables! It's the perfect comfort food that your whole family will love! Grab some french fries for dipping!

This Vegetable Packed Slow Cooker Chili is packed full of vegetables! It's the perfect comfort food that your whole family will love! Grab some french fries for dipping!

Have you ever dipped a fry in chili?  It’s pretty magical. Your first chili dipping experience with be remembered forever.  At parties, you often see the typical canned chip dips, but how awesome are you when you bring a big pot of chili to dip your fries in?  Do you know who wins the big game?  You!  

This Vegetable Packed Slow Cooker Chili is packed full of vegetables! It's the perfect comfort food that your whole family will love! Grab some french fries for dipping!

This is a vegetable chili which means it’s great for a meatless Monday meal.  It also guarantees to make all your veggie friends happy. It’s also going to leave you happy because it’s so darn full of vegetables.  I eat meat, but sometimes I need a break.  Chili is typically associated with meat, but honestly in this vegetable chili you won’t even miss the meat.   This chili is vegetable packed! You’ll get tackled by carrots, corn and beans! You’ve been carrot sacked! 
This Vegetable Packed Slow Cooker Chili is packed full of vegetables! It's the perfect comfort food that your whole family will love! Grab some french fries for dipping!

 This Vegetable Packed Slow Cooker Chili is packed full of vegetables! It's the perfect comfort food that your whole family will love! Grab some french fries for dipping!

This Vegetable Packed Slow Cooker Chili is packed full of vegetables! It's the perfect comfort food that your whole family will love! Grab some french fries for dipping!
This Vegetable Packed Slow Cooker Chili is packed full of vegetables! It's the perfect comfort food that your whole family will love! Grab some french fries for dipping!

This Vegetable Packed Slow Cooker Chili is packed full of vegetables! It's the perfect comfort food that your whole family will love! Grab some french fries for dipping!

This Vegetable Packed Slow Cooker Chili is packed full of vegetables! It's the perfect comfort food that your whole family will love! Grab some french fries for dipping!     

So when you’re ready to win the hearts of your family and friends during the next sports game party or during a snowstorm, make this Vegetable Packed Slow Cooker Chili with french fries! Go Team Snowstorm! Go You!

This Vegetable Packed Slow Cooker Chili is packed full of vegetables! It's the perfect comfort food that your whole family will love! Grab some french fries for dipping!  

This Vegetable Packed Slow Cooker Chili is packed full of vegetables! It's the perfect comfort food that your whole family will love! Grab some french fries for dipping!

Vegetable Packed Slow Cooker Chili
This Vegetable Packed Slow Cooker Chili is packed full of vegetables! It's the perfect comfort food that your whole family will love! Grab some french fries for dipping!
Print
Ingredients
  1. 1 28 oz can of crushed tomatoes
  2. 1 15 oz can of black beans
  3. 1 15 oz can of dark red kidney beans
  4. 1 large green pepper - chopped
  5. 2 cups frozen corn
  6. 3 medium sized carrots - chopped
  7. 1 jalapeno - finely chopped
  8. 1 tablespoon chili powder
  9. 1 tablespoon oregano
  10. 1 teaspoon cumin
  11. Shredded Cheddar Cheese (to top)
  12. Sour Cream (to top)
Instructions
  1. Place all ingredients inside slow cooker, stir to combine.
  2. Put on LOW for 4 hours.
  3. Serve in bowls and sprinkle cheddar cheese and a dollop of sour cream on top.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Vegetable Packed Slow Cooker Chili

Slow Cooked Tomatillo Salsa Roja Chicken Tacos

Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker.  These are so easy to make and perfect for feeding a crowd!

Oh you slow cooked tacos with tomatillo salsa roja.

How many ways do I love you?  Many.

I made these last week.  We already had them twice.  They are already being requested a 3rd time.  They are out of this world tasty.

What makes them that special?  They are slow cooked, they are made with fresh ingredients and they have that authentic taste.   Yeah, they are really good.  

Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

For this recipe it’s full of fresh ingredients, down to the salsa which is made from just picked tomatillos, so let’s get started!

 The salsa is a mixture of salsa verde + red mexican sauce.  For the salsa verde I use my favorite recipe (found here) but I cut it in half.  If you can’t make it homemade, just buy a jar of it. 
Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

 The Red Mexican Sauce includes includes tomatoes, peppers, onions, salt, garlic and coriander. In other words, it’s delicious.
Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

Just mix these together and we have our Tomatillo Salsa Roja already made!   I always take a spoonful of this right away.  You know, just to check… 🙂
Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

To give it a little bit of a extra kick I like to add green pickled jalapeno peppers to the slow cooker.  Once slow cooked the pickled flavor isn’t strong, but instead it’s more about the spice of the jalapenos. 
Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

You’re also going to add some dry black beans to this recipe.  See these gorgeous black bean? Yeah, we grew them.  And yes, I’m totally proud of them.
Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

When it’s almost ready for dinner time, start preparing your toppings and shells. I like to use tostadas.  Tostadas are basically a flat taco shell.  They are made with corn and extra crunchy. I can usually find a bag of 25 at the bodega for less than $2 so it’s also a steal. 
Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

For more toppings, we love cheese, tomatoes, cilantro and lettuce.  Why not throw on some sour cream and avocados too?
Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

I always love to have a little bit of salsa verde left so I can pour on a big spoonful on each. I’m a big salsa verde lover, I can’t get enough.Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

And hello beatiful, let’s eat these!
Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

Crunch Crunch.  Delicious!
Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

 Hope you guys enjoy these tacos!  Make it for a Mexican fiesta one night this week! 

Slow Cooked Tomatillo Salsa Roja Chicken Tacos
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For the tomatillo salsa roja
  1. 6 ounces tomatillos, husked
  2. 1/4 cup chopped onion
  3. 1/2 teaspoon minced garlic
  4. 1 jalapeno pepper, chopped
  5. 1 tablespoon cilantro
  6. 1 tablespoon lime
  7. 1/2 teaspoon dried oregano
  8. 1/4 teaspoon ground cumin
  9. 1 teaspoon salt
  10. pinch of pepper
  11. 1/4 cup water
  12. 1 chicken bouillon cube
  13. 7 oz can of La Morena Red Mexican Sauce
For the Slow Cooker Tacos
  1. Tomatilo Salsa Roja that you made above
  2. 2 pounds skinless, boneless chicken breast - cut in half
  3. 1 cup dry black beans
  4. 8 oz frozen corn
  5. 1/3 cup of La Morena Pickled Jalapeno Peppers - drained
Other
  1. Tostadas
Toppings of Choice
  1. Shredded Cheddar Cheese
  2. Diced Tomatoes
  3. Lettuce
  4. Sour Cream
  5. Avocado
  6. Cilantro
To make the salsa
  1. Place all ingredients except bouillon cube and Red Mexican Sauce in a blender. Blend until everything is combined and is salsa consistency.
  2. Pour salsa verde into saucepan and heat on medium high heat. Bring to a boil.
  3. Add bouillon cube and Red Mexican Sauce and stir into salsa verde.
  4. Once boiling simmer for 15 minutes.
To make the Slow Cooker Tacos
  1. Add salsa, chicken, dry black beans, corn and jalapeno peppers in slow cooker.
  2. Set on low for 7.5 hours.
  3. Shred chicken with 2 forks, put back in slow cooker. Cook for additional 30 minutes.
  4. Serve on tostadas and top with your favorite toppings (I do cheese and tomatoes!).
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

Mexican Taco Black Bean Burger

Can you guys believe it’s August already?  Even though Fall is my favorite Season and I’m ready for the months to leap ahead and the leaves to change, there is still something romantic about the Summertime.  There’s the gathering of friends in a park for a picnic, there’s barbecues on a rooftop, there’s farmers market stands bursting with the most tasty plums and peaches and there’s full force ahead garden season happening on the roof.   

How can’t I love and respect Summer when I can run up to the roof and grab all these beauties from their container?  Hello beautiful tomato!

Mexican Taco Black Bean Burger_1

 

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Mexican Black Bean and Corn Salsa

Mexican Black Bean and Corn Salsa recipe that takes 2 minutes to make.

We eat Mexican food very often in this house. From slow cooker tacos, to salsa, to cornbread, I love it all. In fact check out my Mexican recipe selection here for lots of recipes!  I think it was when I was out of town recently and we ate burritos 3 times in 4 days that I came to the conclusion that tacos made me feel safe and I love them dearly.  Tacos, do you hear me? I love you guys.

I see so many awesome taco recipes every single day from amazing bloggers but recently I came across a book that I fell in love with it. It’s “The Taco Revolution” and features over 100 recipes to “Master America’s New Favorite Food”.    It’s not often that Matthew and I both have to fight over a cookbook but when he saw this on my desk his eyes nearly popped out of his head. “Tacos!” he exclaimed.  “Tacos!” I exclaimed. Then we made tacos.
(I bookmarked lots of recipes already.)

This cookbook has traditional recipes and the not so traditional.  We’re talking Philly Cheeseteak Tacos, Barbecue Chicken Tacos, Chili Lime Tacos, Steamed Broccoli Tacos… and are you ready? Mac and Cheese Tacos. Oh my god, I know.  Are you shaking already?  I’m so excited. Besides the tacos it also has recipes for dips, salsas and tortilla shells.  Basically it’s everything you need for a Mexican Fiesta (besides me because you need to invite me to the party!).  This cookbook was written by Brandon Schultz who’s biography tells me that he lives in Brooklyn with a cat, so Brandon if you are reading this… I think we should be friends too.  We only need 3 things in common to be bffs: tacos, Brooklyn and cats. 

So during our usual watching of Game of Thrones every Sunday night, aka the greatest show ever, we decided to have taco salads.  Because I desperately wanted to include this book in the recipe I decided to make Brandon’s Black Bean and Corn Salsa which was a major hit! You could put this on tacos, you could use this to dip your chips in or you could just be like me and eat it with a spoon. No judging here. Whatever you do.. make this and enjoy!

Mexican Black Bean and Corn Salsa recipe that takes 2 minutes to make.

Mexican Black Bean and Corn Salsa recipe that takes 2 minutes to make.

Mexican Black Bean and Corn Salsa recipe that takes 2 minutes to make.

Then make sure to load this salsa on some tacos of your choice!

Black Bean and Corn Salsa
Print
Ingredients
  1. 1 can of corn (drained)
  2. 1 can of black beans (drained)
  3. 1 tablespoon olive oil
  4. Juice of 1/2 lime (or 1 tablespoon lime juice)
  5. 1 tablespoon paprika
  6. 2 teaspoons cumin
  7. 1 teaspoon garlic powder
  8. Cilantro to garnish (optional)
Instructions
  1. Mix all ingredients in a medium mixing bowl.
  2. Refrigerate for at least 30 minutes.
  3. Serve and enjoy!
Notes
  1. Make sure to refrigerate leftovers.
Adapted from The Taco Revolution: Over 100 Traditional and Innovative Recipes to Master America's New Favorite Food by Brandon Schultz
Adapted from The Taco Revolution: Over 100 Traditional and Innovative Recipes to Master America's New Favorite Food by Brandon Schultz
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Mexican Black Bean and Corn Salsa recipe that takes 2 minutes to make.

Fudgy Red Bean Brownies That Are SO GOOD!

Fudgy Red Bean Chocolate Brownies recipe made with kidney beans!  This sneaky way to add vegetables into brownies is genius! These brownies are delicious, noone will guess they’re made with beans!

A few days ago I was craving brownies (when aren’t I)?    Because I always love some adding some vegetables to sweets, I went into the cabinet to grab a can of black beans to make my favorite black bean brownies but sadness hit, I was all out of black beans.  So then I sat on the floor, pantry door open, and begun to think.. could I use another bean?  So I grabbed a can of dark red kidney beans and these Fudgy Red Bean Brownies were started!

These brownies are incredibly fudgy, incredibly rich, incredibly chocolaty and made out of magic.  Did I sell you on them yet? The kidney beans worked as a perfect substitution for the black beans.   This recipe is now one of my favorite brownie recipes that I can’t keep my paws off of!  Because I love to be sinful I added a thick layer of brownie frosting to the top of these that set perfectly.  When you take a bite you’re just going to fall into chocolate heaven.  So go ahead make these.. I’ll meet you there!

Fudgy Red Bean Chocolate Brownies recipe made with kidney beans! This sneaky way to add vegetables into brownies is genius! These brownies are delicious, noone will guess they're made with beans!

Fudgy Red Bean Chocolate Brownies recipe made with kidney beans! This sneaky way to add vegetables into brownies is genius! These brownies are delicious, noone will guess they're made with beans!

Fudgy Red Bean Chocolate Brownies recipe made with kidney beans! This sneaky way to add vegetables into brownies is genius! These brownies are delicious, noone will guess they're made with beans!

Fudgy Red Bean Chocolate Brownies recipe made with kidney beans! This sneaky way to add vegetables into brownies is genius! These brownies are delicious, noone will guess they're made with beans!

Fudgy Red Bean Chocolate Brownies recipe made with kidney beans! This sneaky way to add vegetables into brownies is genius! These brownies are delicious, noone will guess they're made with beans!

Fudgy Red Bean Brownies
Print
For the brownies
  1. (1) 15 oz can of dark kidney beans - drained and rinsed
  2. 1/4 cup creamy regular or chocolate peanut butter
  3. 2 tablespoons cocoa powder
  4. 1/2 cup quick oats
  5. 1/4 teaspoon salt
  6. 1/3 cup brown sugar
  7. 2 tablespoons sugar
  8. 1/4 cup coconut or vegetable oil
  9. 2 teaspoons vanilla extract
  10. 1 teaspoon baking powder
  11. 1/2 cup chocolate chips
For the frosting
  1. 1/4 cup milk
  2. 1/4 cup butter
  3. 1 cup powdered sugar
  4. 2/3 cup chocolate chips
  5. 1/2 teaspoon vanilla extract
For the brownies
  1. Preheat oven to 350 degrees.
  2. Combine all ingredients except chocolate chips in a food processor. Pulse until smooth and creamy.
  3. Stir in chocolate chips and mix with spoon so they are equally distributed.
  4. Grease 8x8 pan and pour brownie mixture in it. Take a spatula to smooth out the top.
  5. Bake the brownies for 16-18 minutes and remove from oven.
For the frosting
  1. Combine milk, butter and powdered sugar together in a saucepan over medium heat, bringing to a boil. Allow to cook at a rolling boil for 30 seconds. Remove from heat.
  2. Add chocolate chips and vanilla to saucepan and stir until the chips are melted.
  3. Pour immediately over warm brownies.
  4. Put in refrigerator to allow brownies to set quickly.
  5. Enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Fudgy Red Bean Chocolate Brownies recipe made with kidney beans! This sneaky way to add vegetables into brownies is genius! These brownies are delicious, noone will guess they're made with beans!

The Best Fudgy Black Bean Brownies

This is the best Fudgy Black Bean Brownies recipe there is!  I’ve won a baking contest with these brownies! These easy to make brownies are made with canned black beans and peanut butter making them extra fudgy and more healthy than the usual brownie.  I love how simple they are to make and how much kids and adults both love them! 

You know I only share the best with you guys, right? So you totally have to believe me that these brownies are the best.

This is the best Fudgy Black Bean Brownies recipe there is! I've won a baking contest with these brownies! These easy to make brownies are made with canned black beans and peanut butter making them extra fudgy and more healthy than the usual brownie. I love how simple they are to make and how much kids and adults both love them!

We finished these brownies in 2 days.  I went into the brownie box (what, you don’t have a brownie box?) for one and there was no more left.  My hands started to shake, “Matthew, did you eat the last brownie?!” I shouted.  He said yes.  My night was destroyed.   The next day I made another batch.  These brownies are THAT GOOD.  

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Easy Tamale Taco Soup

The last couple weeks have been pretty been busy with work projects.   We spent the majority of the days at our work space creating, animating and rendering files on a job we are working on.  On top of that we are preparing for another project we are shooting in a few days.   Before we even leave our house to go to our work space I always have big dreams of dinner plans.  Oh I will just come home, and whip up a great gourmet dinner full of homemade rolls and delicate meats.  And then as soon I was get home Matthew looks at me and knows I’m in no mood to put a apron on.  In fact about 5 minutes I have on rainbow pajama pants, a flannel cat shirt and I’m making a cup of tea (while eating multiple bars of chocolate because I’m starving).   No meal will be made that takes more than 15 minutes, no homemade dough will be kneaded from scratch, it’s straight to the pantry to look for a quick dinner.

Are you like us and are extremely indecisive when it comes to dinner when there are no plans?  “What’s for dinner?” is the worst question in the world when the response is “I don’t know, what do you want?”  That leaves Matthew and I both opening the freezer, looking in the vegetable drawer, browsing the pasta selection and usually ends up with me on the ground crying “Just eat without me! I can’t decide!”.   That’s what hungry bellies do, they make you irritable.    

So enter this Easy Tamale Taco Soup.  I’m really big on quick meals when we’re on deadline for projects.  Slow cookers rule, but sometimes I don’t have time in the morning to get it started so I need something super quick.  That’s why canned goods and frozen vegetables rule.   This Taco Soup is made in 20 minutes. You use up all your energy opening up the cans, dump them into a pot, boil and simmer for 20 minutes. Then you sit at your dinner table and eat it about 2 minutes because you are that hungry.

Easy Tamale Taco Soup_2

Do you guys know about Homel Beef Tamales in Chili Sauce?  I recently came across them in my travels at the grocery store.   They are basically Tamales in a can.  They scream out “lazy”.  I love it.  And the ingredients aren’t frightening at all for Tamales in a can: Water, Beef, Tomatoes (Water, Tomato Paste), Corn Meal, Corn Flour, Masa Harina, Salt, Chili Powder (Chili Peppers, Flavoring), Lime, Cornstarch, Paprika, Spice.” No additives, no preservatives, no words I can’t pronounce.  Pretty cool right? And even better the entire can is 340 calories.    Throw this in a pot with just a full lineup of beans and corn and you got a pretty healthy extra quick meal.

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Easy Tamale Taco Soup

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Easy Tamale Taco Soup_1

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Enjoy this delicious Tamale Taco Soup!

Easy Tamale Taco Soup
Print
Ingredients
  1. 1 can black beans
  2. 2 cups frozen corn
  3. 1 can Ro*Tel Tomatoes With Diced Green Chilies
  4. 1 can Hormel Beef Tamales in Chili Sauce
  5. 1 can tomato paste
  6. 2 cups chicken broth
  7. 1 package taco seasoning
  8. Handful of shredded cheddar cheese (optional)
  9. Handful of fresh cilantro (optional)
Notes
  1. Remove paper wrappers on tamales and cut Beef Tamales up into quarters.
  2. Mix all ingredients in large pot. Bring to boil, simmer for 20 minutes.
  3. Serve in bowls, add shredded cheddar cheese and fresh cilantro on top.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Fresh Mexican Corn Salad

Fresh Mexican Corn Salad – it’s a quick and delicious recipe using fresh ingredients!

Growing corn in a box on a rooftop in New York City is pretty cool.  When we start to spot the ears of corn and I can start to shake the plants to help pollinate I get very excited.  As you probably can guess, I do a corn dance. It looks the same as my broccoli and pumpkin dance. I pretty much have the same garden dance move for all our plants, I put my hands out to my side and do a 60s Twist move.  But I do it fast because that’s how I roll, quick and smooth.  One day I might post the dance on here but I’m not sure if you are ready for that yet.

Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

Lately I’ve been craving vegetables for dinner. Lots and lots of vegetables and nothing else.  My other half loves a good meat for dinner but I have been persuading him to try a happy veggie meal once a week, and I’m hoping we can get that up to 2 nights a week soon.    If I served this Mexican Corn Salad more than once a week I know I could because we love this dish.  It’s full of fresh corn kernels cut right off the cob, black beans, diced tomatoes, bell peppers and my favorite: hominy.  To spice it up we add in cumin, cilantro and lime juice.    Just thinking about this salad makes me want to cancel dinner plans for tonight and cut up some corn.

Speaking of corn, isn’t it just beautiful?

Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

Even the husks are pretty.

Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

And when the salad comes together you are going to be in love too.  The best thing about this salad is that it takes 5 minutes to make- amazing, right? The only thing that is cooked is the corn and that is only for 3 minutes.    

Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

 

 So if you’re craving a delicious dinner full of vegetables and you want it made within minutes, look no further.  Enjoy!

Fresh Mexican Corn Salad
Print
Ingredients
  1. 1 can black beans - rinsed and drained
  2. 1 can hominy - rinsed and drained
  3. 4 ears corn - kernels sliced from cob
  4. 1 can Ro*Tel Diced Tomatoes and Green Chilies
  5. 1 bell pepper - chopped
  6. 1 1/2 teaspoons ground cumin
  7. 2 tablespoons lime juice
  8. 2 tablespoons olive oil
  9. 1/4 cup chopped cilantro
Instructions
  1. Place corn in large pot of boiling salted water and cook for 3 minutes.
  2. When corn is cool, cut kernels off cob.
  3. Combine all ingredients in a bowl.
  4. Serve and enjoy.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

Cheesy French Fry Casserole

French Fries,  I have a real big crush on you.  I love you straight. I love you crinkled. I love you curly.  I love you covered in cheese.  And chili.  And beans. 

Are you like me and stock up on certain items but don’t notice until you open your freezer and multiple bags of frozen french fries are staring at you?  I’m that way for a few things.  When Goya  is on sale I think I need 8 cans of hominy or pinto beans (just in case).  Pasta, yes, let’s buy 10 boxes.  Ketchup, well maybe I will have a cookout, better buy a few bottles.  That 20 pound bag of rice is super cheap, what a deal, better buy it.  Whenever French Fries are on sale, usually 2 bags for $5, I fall in that category.  

A few nights ago I was going through the process of “What to make for dinner”.  There were a few rules:
-I wanted french fries.  
-I wanted to use up heavy creamy which was close to it’s end date.
-I needed to use some type of garden vegetable.
-I wanted to prepare it quickly. This means frozen french fries.
-I wanted it to be delicious.

So French Fry Casserole was born!  

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When I took this out of the oven, I pulled back the foil and I wish I had a video to document Matthew’s reaction.  It was pure innocent excitement for this casserole.   If you like cheese fries (where my cheese fry fans at? holla at me) then you’re going to love this casserole because it’s basically glorified chili cheese fries that we can call dinner and everyone will be ok with it because we added the word casserole to the end.  The chili comes from chili beans which I could eat out of the can with a spoon.  On top is also a green pepper chopped up, this gives the casserole a great crunch and it just makes me happy to use anything we grow in the garden with french fries.

We ate this casserole as a main dish and it was extra filling. There is no meat in this, but you could add chicken, ground beef, or bacon bits to the top if you choose to.  

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Cheesy French Fry Casserole
Print
Ingredients
  1. 1 bag frozen french fries (use enough to cover the bottom of your pan)
  2. 2 cups heavy cream
  3. 8 oz shredded cheddar cheese
  4. 1 can chili beans
  5. 1 bell pepper - chopped
Instructions
  1. Preheat your oven to 400 degrees.
  2. Cover the bottom of a 9x13 baking dish with frozen french fries.
  3. Pour your heavy cream on top.
  4. Sprinkle cheddar cheese on top.
  5. Put chili beans and bell peppers on top.
  6. Cover with foil and poke a fork or knife through the foil 3 times - this helps the steam escape.
  7. Bake for 1 hour.
  8. Remove from oven and let sit for 5 minutes.
  9. Enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Here are the steps to prepare this casserole quickly.
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And then what comes out of the oven is this gorgeous dish:
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I love the little kick the chili beans provide on top.
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Serve yourself and enjoy!
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Then start diving into those fries..
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Cheesy goodness!
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Crockpot Mexican Pumpkin Chili

Serve your family a hearty, comforting bowl of Crockpot Mexican Pumpkin Chili. It’s filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze any leftovers (but I doubt any leftovers will be left!).

Now I know what you might be thinking.. usually “Mexican” and “Pumpkin” don’t usually go together, but in this recipe they are best friends.  They are holding hands, whispering secrets (not about you), planning adventures – they are great pals. In this recipe we have the usual Chili ingredients, but then we’re throwing in pumpkin because whenever you can you should throw pumpkin into any dish.   Here’s the great thing about pumpkin, it’s full of great nutrients but hardly changes the taste of meals.  It’s an amazing way to make your dinner or brownies more healthy and better for you.  Who doesn’t want that?

Serve your family a hearty, comforting bowl of Crockpot Mexican Pumpkin Chili. It's filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze any leftovers (but I doubt any leftovers will be left!).

Health facts on pumpkin:
It’s full of fiber. Half a cup has 3.5 grams of fiber. 
It’s loaded with Vitamin A, alpha and beta-carotenes and is a good source of vitamins C, K, and E.
1 cup of  pumpkin puree supplies 3.4 grams of iron which will support a strong immune system and keep you from getting sick. 
Pumpkin’s orange color is a clue to its high antioxidant content. Some doctors say that the compounds in pumpkin can help prevent lung cancer, heart disease as well as Type 2 diabetes and arthritis.
It will help support healthy digestion.
One cup of pumpkin puree contains just 83 calories.  Compare that to the oils you might use instead!

Pumpkin is amazing – isn’t it? 
And don’t forget pumpkin puree is so easy to make!

So what makes this Chili Mexican? Well we’re going to spice it up with green chiles, salsa verde, cumin and we’re going to throw corn into this!  If you want you can even throw avocado on top when it’s done!

Other bonuses: Chili freezes amazing, so feel free to make this in advance and keep for that chilly night when your’e feeling lazy and just want to curl under the blankets with your softest socks on!   

Serve your family a hearty, comforting bowl of Crockpot Mexican Pumpkin Chili. It's filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze any leftovers (but I doubt any leftovers will be left!).

I love beans so I had to add both black beans and kidney beans.  Also I love using ground turkey for chili as a healthy alternative to ground beef.
Serve your family a hearty, comforting bowl of Mexican Pumpkin Chili. It's filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze any leftovers (but I doubt any leftovers will be left!).

Once you take the first bite, you’ll be one happy pumpkin loving friend!  Enjoy!
Serve your family a hearty, comforting bowl of Crockpot Mexican Pumpkin Chili. It's filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze any leftovers (but I doubt any leftovers will be left!).


Serve your family a hearty, comforting bowl of Crockpot Mexican Pumpkin Chili. It's filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze any leftovers (but I doubt any leftovers will be left!).

Mexican Pumpkin Chili
Print
Ingredients
  1. 2 green peppers - chopped
  2. 1 can black beans - rinsed and drained
  3. 1 can kidney beans - rinsed and drained
  4. 3 garlic cloves - minced
  5. 15 ounces pumpkin puree
  6. 14 ounces diced tomatoes
  7. 1 cup tomato sauce
  8. 1 1/2 cup chicken broth
  9. 1 pound ground turkey
  10. 1 cup frozen corn
  11. 4 oz can of diced green chiles
  12. 1/2 cup salsa verde
  13. 2 teaspoons dried parsley
  14. 2 teaspoons chili powder
  15. 2 teaspoons ground cumin
  16. 2 teaspoons dried oregano
  17. 1/2 teaspoon salt
Instructions
  1. In a skillet, add your chopped peppers, minced garlic and ground turkey. Cook until turkey is browned.
  2. Put your ground turkey mixture into a slow cooker. Add all other ingredients and stir so everything is fully mixed up.
  3. Cook on low for 5 hours.
  4. Enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Serve your family a hearty, comforting bowl of Crockpot Mexican Pumpkin Chili. It's filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze any leftovers (but I doubt any leftovers will be left!).

Crockpot Chipotle Chicken Tacos

Crockpot Chipotle Chicken Tacos.  I know that’s a mouthful, but a very delicious one!

We are big taco lovers in this house, but there are only 2 true taco recipes we love.  One is a pepper steak where we cook on the stove, the other is chipotle chicken slow cooked for many hours causing delicious smells all day long.   I have messed with this recipe over the past few years and it’s now become a staple.  Not only do we love it, but we have served it at get-togethers such as Christmas, New Years Eve or NBA Finals taco parties and it’s always a hit.  The tacos are slightly spicy, very moist and full of flavor.  

This recipe makes a good bit of meat, it’s easily 4 meals for us.  So whatever is  left over, we put into freezer bags and freeze.  Isn’t it the best when you are feeling lazy but can still pull out a amazing homemade meal out of your freezer, defrost it and you’re set?  This recipe I tell ya, it gives and it gives.

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Here’s all your ingredients.

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You will need to get some dried ancho chiles.  You can usually find these in the produce section.  They are cheap.

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Aren’t they beautiful?

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You need them soft, so throw them in some boiling water for 10 minutes.  They will soften up right away.

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You will also need some chipotle peppers in adobo sauce.  blogIMG_0859
You only want the sauce, not the peppers or seeds (warning: hot!).  So just fish them out and try to keep as much sauce as possible. 

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There’s still a little more than half of the can left of sauce.   You can toss the peppers/seeds. 

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Now we want to start to  make the Chipotle sauce.  Add all your dry ingredients + garlic + oil to a food processor.

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Then add your adobo sauce.

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Then add your soft ancho chiles.

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Pulse a few times until smooth.

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That easy, your sauce is done.

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It’s beautiful and smells delightful.

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Grab your breasts.  (*shakes head*)

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Put some stab marks into each one.

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This will make sure the sauce is going to sink down and get all the meat moist.  It will be full of flavor.

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Then cut each breast into fourths.  I find this makes it even more flavorful.

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Put your chicken into a crockpot.

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Add your chipotle sauce, smear all over the chicken.

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Add water.  This will make sure the chicken doesnt dry out.

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High Power, Lid On, Walk Away.

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Write down the time you started to remember.  As you can see I have made this recipe quite a few times here… This time I started at 2:45PM.

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After 5 hours (and a house that smells so darn good) you will look at your beautiful chicken and sigh.

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It’s moist, it falls apart, it’s just great.

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Spoon out of your crockpot (careful, it’s hot).  Keep the sauce mixture in the crockpot, you will still use this!

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Shred up with a fork into pieces that you prefer for your tacos.

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Yeah, this is good. I ate a few nibbles here..

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Then push it all back into the crockpot.

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And mix around in the remaining chipotle sauce/water mixture.    Your meat will soak this all up – nothing will be wasted!  Cook 1 more hour on low.

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Now get ready to make those tacos.

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Flour burrito – hello.

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Chipotle Chicken – you are delicious. You are magical.  I love you.

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Then add some pinto beans and some cilantro lime rice (recipe here).  Just thinking about this gets me all worked up.

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Then fold your burrito up. Thanks Matthew.

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One big beautiful burrito – it’s all yours!

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I like to soak mine with salsa verde too.  I love the kick. 

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Matthew loves this chicken so much he even eats a pile of it on the side.  It’s that good.

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I’m more of a rice-a-holic myself. 

Crockpot Chipotle Chicken Tacos
Print
Ingredients
  1. 3 pounds boneless, skinless chicken breasts
  2. 2 ounces of dried ancho chiles
  3. 7 ounce can of chipotle peppers in adobo sauce (you only want to use the sauce)
  4. 1 teaspoon pepper
  5. 2 teaspoons cumin
  6. 2 teaspoons oregano
  7. 6 cloves garlic
  8. 2 teaspoons salt
  9. 1/4 cup vegetable oil
  10. 1 cup water
Instructions
  1. Soften your ancho chiles by boiling them for 10 minutes. Drain, cut open chiles and remove the seeds.
  2. Remove the peppers and seeds from adobo sauce – you only want to keep the adobo sauce – you can toss away the actual peppers and seeds.
  3. Add all your ingredients (except your chicken) in a food processor. Puree until smooth.
  4. Poke holes in chicken and cut each breast into fourths.
  5. Put your crockpot on high. Add chicken, then pour Chipotle sauce on top. Spread all over chicken.
  6. Add one cup water. Stir chicken so everything is marinated in the water/sauce.
  7. Cook on high for 5 hours.
  8. Take chicken out of crockpot carefully, shred up.
  9. Put back into crockpot, mix around in sauce and cook on low for 1 more hour. Your chicken is going to soak up all the juices now.
  10. Serve on flour tortillas with pinto beans, rice, salsa and whatever else you'd like.
  11. Enjoy!
Notes
  1. Whatever is leftover, you can freeze in freezer bags.
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Enjoy friends!

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