Avocado Tacos

Avocado Tacos
-Heidi P.

4 avocados - peeled, pitted, and cut into pieces
1/4 teaspoon garlic salt
12 (6 inch) corn tortillas or 5-6 hard taco shells.

This couldn't be easier or more delicious if you like avocados.  Simply cut up the avocados, sprinkle with a little garlic salt, and fill the tortillas with the mixture.

I prefer to use hard tacos shells.  Gives it a bit of a crunch.

Makes about 5 or 6 tacos.  Perfect with a side of warm black beans simmered with onion, garlic, and a little jalapeno.

Black Bean Soup

Black Bean Soup
-Rebecca E.

Quick and delicious!

1 can (15 oz) black beans, rinsed and drained
1 1/2 cups chicken broth
3/4 cup chunky salsa
1/2 cup canned whole kernel corn, drained
dash hot pepper sauce
2 tsp lime juice
1 cup shredded cheddar cheese
2 Tbsp chopped green onions
Combine the first 5 ingredients and heat through. Dish out into 4 bowls. Drizzle with lime juice. Sprinkle with cheese and onions. This can be done in the microwave or on the stove. I added chopped chicken and added tortilla chips as a topping, too.

Simple Black Bean Soup

Simple Black Bean Soup
-Heidi P.

This recipe couldn't be simpler and can be a quick lunch or dinner, adding a garden salad, roasted vegetables, or even some rice on the side.

1 can of black beans
1/2 cube of chicken bullion
1 cup of water
Dash of cumin
Dash of garlic salt
1/4 cup of shredded cheese - cheddar, Mexican, etc.

In a medium sized saucepan dissolve the bullion in the water.  Add the black beans, cumin, and garlic salt, and bring to a simmer.  Serve and top with shredded cheese.