This hiatus was long. With a trip to MN to visit the brother and sister-in-law, I was not cooking anything new or exciting. Today, I made an interesting dish. It started off as a potential soup in the slow cooker. When I came home, it was nowhere near the consistency of soup - too solid. So I decided to turn them into wraps for me and quesadillas for V. I still was not happy with the taste, so I added the salad dressing from this salad recipe. And then it was bliss!!
I have been meaning to try the dressing from the recipe. That is why I soaked the black beans. But, I was planning on coming home late tonight (got to workout after gaining weight on the trip to MN!), so I decided to get something quick started on the slow cooker. We had no fresh vegetables at home, other than peas from the CSA. We have been eating peas everyday and today, I decided not to shell more peas. The dressing is spicy, sweet, tangy and wonderful. I have some saved for salad tomorrow, when we get our fresh veggies from the CSA.
V does not approve of this photo - he says it does not look good. But it's all I have and I don't want to delay this post even longer!
Slow Cooker Beans
Mix together the following ingredients in the slow cooker and cook on low for 8 hours.
-- 2 C Black Beans
-- 1.5 C Salsa
-- 1 Pkt Peppers and Onions, frozen
-- 1/2 C water (increase the water or broth to make the consistency thinner)
-- 2 t Cumin powder
-- Salt, to taste
-- 1 t Chipotle chillis in Adobo sauce - chopped
-- 1 T Fajita Seasoning.
When done, add 2 T Vegan Cream Cheese, 1 t Lemon/Lime Juice and 2 T Cilantro, chopped. Mix and serve with Corn Tortillas and pre-made Salad Dressing.