These Black Bean & Rice Enchiladas make a super easy vegetarian dinner.

The Story Behind the Recipe

I’ve always thought of enchiladas as being a bit too … labor intensive. But lately, I decided to tackle my prejudice against enchiladas, and I’m so glad I did!

I started with a simple and easy homemade enchilada sauce, then set out to make an equally simple yet delicious and hearty vegetarian enchilada recipe. I know rice isn’t necessarily a traditional ingredient, but I really like how the rice fills out these black bean enchiladas and makes them feel even more like a meal-in-one.

Why You’ll Love Black Bean & Rice Enchiladas

• Fast! They’re surprisingly quick to put together.
• Simple! I don’t add a ton of ingredients to these black bean enchiladas. We’re keeping it simple, here. That said …
• Versatile! This is an extremely versatile recipe. Omit the cheese or swap it for dairy-free cheese if you’re eating vegan/dairy-free. Add a bunch of veggies if you like (roasted sweet potatoes, broccoli, and cauliflower would be excellent!) Make it your own!
• Perfect for leftover rice! I don’t know what it is about rice … but there’s ALWAYS a bit leftover, I swear! I love that this black bean & rice enchilada recipe uses up a cup of leftover cooked rice.

Ingredients

• Olive oil – For sauteing the veggies.
• Onion – A standard yellow onion will do here, but use your fave (sweet or red are great too)
• Red bell pepper – Yellow or orange will work, too.
• Garlic – Finely minced fresh garlic.
• Cumin – For an earthy touch of flavor.
• Salt – To taste.
• Black beans – One can, or about 1 1/2 cups cooked black beans from scratch.
• Rice – You’ll need one cup of cooked rice (I like to use brown rice). If you don’t have any leftover rice, start with about 1/3 cup of raw rice and cook it according to package instructions.
• Tortillas – You’ll need 10 (6-inch) corn tortillas or flour tortillas, whichever is your fave.
• Enchilada sauce – Use your favorite brand or make your own homemade enchilada sauce!
• Cheese – I like to use shredded medium cheddar, but you can swap in your fave cheddar or even jack cheese. Pepper jack would add a nice little spicy kick!
• Optional garnishes – Avocado, cilantro, scallion, whatever you want

Adaptations/Variations

• Vegan Black Bean & Rice Enchiladas: Omit the cheese or swap in a dairy-free substitute.
• Black Bean Enchiladas: Just omit the rice.
• Black Bean & Sweet Potato Enchiladas: Add 1 cup diced roasted sweet potatoes.

Tip for Success

Spreading the sauce on the tortillas should be enough to soften them up (at least in my experience). But if your tortillas are cracking when you roll them them up, I suggest wrapping them in a clean wet kitchen towel and microwaving them for a few seconds at a time until soft, or place them in the oven at 200 degrees F for about 10 minutes until warm and pliable. 

I hope you love this vegetarian enchiladas recipe! We’ve been loving these easy black bean enchiladas for easy dinners, and they warm up well for a quick and hearty lunch, too.

I’m so glad I got over my enchilada prejudice and learned they’re actually super easy to make!

More Vegetarian Mexican-Inspired Recipes

• Veggie Enchilada Casserole
• Portobello Fajitas
• Refried Bean & Cheese Burritos
• Beans & Greens Tacos
• Lentil Walnut Taco “Meat”
• Vegetarian Taco-Stuffed Sweet Potatoes

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Black Bean & Rice Enchiladas Recipe

These easy vegetarian enchiladas are super hearty, full of black beans, rice, spices, veggies, and lots of melty cheddar cheese!

Keyword black bean and rice enchiladas, black bean enchiladas, vegetarian enchiladas, veggie enchiladas

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 8

Calories 989kcal

Author Kare

Ingredients

• 2 tablespoons olive oil
• 1 medium onion diced; about 2 cups
• 1 red bell pepper diced; about 1 cup
• 2 medium cloves garlic minced
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt plus more to taste
• 1 (15-ounce) can black beans drained and rinsed
• 1 cup cooked brown rice
• 10 6-inch corn or flour tortillas
• 1 batch red enchilada sauce 3 cups / 24 ounces
• 2 1/2 cups shredded cheddar cheese 10 ounces

Instructions

• Preheat oven to 350°F. Have a 9×13" baking pan ready

Sauté the filling ingredients

• In a large skillet over medium-low heat, heat the olive oil. Add the onion and bell pepper. Saute, stirring occasionally, until tender, 5-6 minutes. Add the garlic and saute, stirring frequently, for one more minute.
• Stir in the cumin and salt and then add the black beans and cooked rice. Stir until combined then remove from heat.

Assemble the enchiladas

• Set up an assembly line with the filling, the enchilada sauce, the cheese, a large plate with the stack of tortillas on it, and the baking dish.
• Spread 1-2 tablespoons of the enchilada sauce over the first tortilla. Add 1/3 cup of the filling horizontally down the center. Top with 2 tablespoons shredded cheddar. Starting at the bottom, roll the enchilada up tight and set it in the baking dish.
• Continue with the remaining tortillas.
• Pour the remaining enchilada sauce over the top and use a spatula to spread it evenly. Sprinkle the remaining cheese over the top.

Bake & finish the enchiladas

• Bake for 25-30 minutes, until bubbling and hot.
• Garnish with chopped cilantro, avocado, and chopped scallions if desired. Serve.

Notes

Serving size averages out to about 1 1/2 enchiladas.

Spreading the sauce on the tortillas should be enough to soften them up (at least in my experience). But if your tortillas are cracking when you roll them them up, I suggest wrapping them in a clean wet kitchen towel and microwaving them for a few seconds at a time until soft, or place them in the oven at 200 degrees F for about 10 minutes until warm and pliable. 

Vegan/Dairy-Free Option:

Use dairy-free cheddar or omit it entirely. 

Nutrition

Serving: 2enchiladas | Calories: 989kcal | Carbohydrates: 146g | Protein: 57g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 35mg | Sodium: 660mg | Potassium: 1927mg | Fiber: 46g | Sugar: 3g | Vitamin A: 854IU | Vitamin C: 20mg | Calcium: 450mg | Iron: 12mg

The post Black Bean & Rice Enchiladas Recipe appeared first on Kitchen Treaty.

We’re talking just 7 ingredients and under 15 minutes to make the most delicious enchilada sauce!

The Story Behind the Recipe

Maybe my palate just isn’t sophisticated enough, but I’ve never found a canned enchilada sauce that I actually like. I feel like that’s a weird thing to say, but it’s true.

But I do love enchiladas, and they’re such an easy (and delicious!) dish to make at home.

Traditional homemade enchilada sauce is made with peppers/dried chiles and I often see flour in the ingredients, too. Tomato, surprisingly to me, seems more like an afterthought than a main ingredient.

I decided to work backwards and, using a recipe from a cute old thrifted cookbook called The Sunburst Farm Family Cookbook as a jumping off point, make an enchilada sauce that started with tomatoes and added flavors from there.

The result is a super fast and easy homemade enchilada sauce that tastes amazing – way better than canned in my opinion, and much easier than trying my hand at a super authentic sauce.

Why You’ll Love This Easy Homemade Enchilada Sauce

• Comes together quickly – just 15 minutes to make.
• Delicious! The tomato, onion, and chili powder combo is so good.
• Easy to double or triple, then freeze for easy homemade enchiladas anytime.

Ingredients

• Olive oil – For sauteing the onion and garlic.
• Onion – You’ll want one whole onion for lots of onion flavor.
• Garlic – Two cloves, minced, for signature garlic flavor.
• Tomato puree – Grab a 12-ounce can of your favorite brand of puree.
• Vegetable broth – You can get boxed broth at the store or use homemade veggie broth.
• Chili powder – Use a mild or more spicy blend, your choice.
• Cumin – For signature Mexican cuisine flavor and an earthy note.
• Smoked paprika – For a smoky touch.
• Salt – To taste.

I hope you love this homemade enchilada sauce as much as we do! Use it to make any type of enchilada you like. I make a black bean enchilada recipe with this sauce that’s so delicious (watch for that recipe soon!)

More Sauce Recipes

• Homemade BBQ Sauce
• Favorite Pizza Sauce
• Peanut Sauce

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Easy Enchilada Sauce Recipe

This simple 7-ingredient homemade enchilada sauce beats the pants off of store-bought canned! Now, it might not be the most authentic enchilada sauce recipe out there, but in my opinion, it tastes the best of any I've tried, authentic or not!

Keyword easy enchilada sauce, enchilada sauce recipe, homemade enchilada sauce

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 3 cups

Calories 158kcal

Author Kare

Ingredients

• 2 tablespoons olive oil
• 1 medium onion diced, about 2 cups
• 2 cloves garlic minced
• 12 ounces tomato puree about 1 1/4 cup
• 1 cup vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon kosher salt plus more to taste

Instructions

• Place a skillet over medium-low heat. When hot, add the oil. When the oil is hot, add the onions and sauce for 5-6 minutes, until soft and tender. Add the garlic and cook, stirring, for another minute.
• Add the tomato puree, vegetable broth, chili powder, and cumin, smoked paprika, and salt. Simmer until slightly thickened.
• Taste and add more salt if desired.
• I like to puree my enchilada sauce so that it's completely smooth, but this step is optional if you prefer it a bit chunkier. To puree, let it cool a bit then transfer to a high-speed blender. Puree by blending on high, adding more veggie broth if needed to thin it out, until smooth, about 1 minute.
• Store in an airtight container in the fridge for up to 3 days. You can also freeze this enchilada sauce for up to 3 months.

Notes

Recipe adapted from The Sunburst Farm Family Cookbook

Nutrition

Calories: 158kcal | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 586mg | Potassium: 627mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1627IU | Vitamin C: 15mg | Calcium: 48mg | Iron: 3mg

The post Easy Homemade Enchilada Sauce Recipe appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Marinated Cheese & Olive Skewers
• Ingredients
• Adaptations/Variations
• How to Make Cheese & Olive Skewers
• Tips for Success
• More Appetizer Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

A few weeks ago, I signed up to bring a couple of homemade vegetarian snacks to a teacher appreciation event. The theme of the day was “mocktails and appetizers,” which I thought was so stinking cute!

I wanted to bring some easy, hand-held appetizers that were satisfying and filling without being super heavy. I made triangle-shaped cucumber cream cheese sandwiches (I want to share that recipe soon too!) for one side of the platter, and for the other, I decided to come up with some sort of olive-and-cheese-on-a-stick situation.

I found this recipe on the Goya website, decided to make my own spin on it, and loved these cheese and olive skewers so much that I couldn’t wait to share them with you all!

Why You’ll Love Marinated Cheese & Olive Skewers

This olive and cheese appetizer is impressive-looking, yet SO EASY! I love it for just about any occasion, but I’ve got my eye on Christmas especially this year because of the red and green situation.

They’re super portable, really easy to assemble and transport from one location to the next. They go VERY well with wine (I’m absolutely making these cheese & olive skewers the next time I whip up a batch of red sangria!)

Basically, they’re good-looking, taste amazing, easy to make, and super portable. The king of appetizers, these skewers are! 👑

Ingredients

• Green olives – You can really go with any green olive you like here, but I prefer small Manzanilla olives stuffed with pimentos. I like the smaller olives because they look good and don’t overpower the other ingredients
• Peppers – Sweet, mild, slightly spicy piquanté peppers, found in the pickle section of my grocery store, are my go-to for these cheese and olive skewers. Pimentos, roasted red peppers, or other pickled red peppers will work.
• Fresh mozzarella – You’ll want a log of your favorite fresh mozzarella, which, when cut into 3/4-inch cubes, should make right around 3 dozen skewers.
• Olive oil – I like a nice extra-virgin olive oil for these skewers, but it doesn’t have to be extra-virgin nor very expensive.
• Orange – Just your standard navel orange here. You’ll zest and juice it.
• Rosemary – Just a sprig to really infuse the oil with its flavor without being overpowering.
• Garlic – Fresh garlic, sliced, helps infuse the marinade with garlic flavor.
• Crushed red pepper flakes – I like just a little pinch, but if you’re into heat, pour it in!
• Parsley – I like to add this to the marinade after it’s been heated up so that it retains its vibrant green color.

Adaptations/Variations

• Use a different type of cheese: Salty cubes of feta are wonderful for a bold alternative, or use another mild cheese like queso blanco or harvarti, gouda, or even a mild cheddar will work.
• Swap out the sweet piquante peppers: Try slices of pimentos or roasted red peppers, cherry peppers, or if you prefer a hotter pepper, you can opt for something like Mama Lil’s.
• Make it vegan and dairy-free by swapping in a firm vegan cheese or even extra-firm, pressed tofu, which will take on the flavors of the marinade.
• Add in some lemon zest for more zippy citrus flavor.

How to Make Cheese & Olive Skewers

First, you make your marinade. Add the olive oil and other marinade ingredients (except the parsley) to a small saucepan and bring JUST to a simmer. Heat, without boiling, for about two minutes, then remove it from the heat. Throw in the parsley and then let it cool.

Then, cut your fresh mozzarella into cubes, about 3/4-inch or so. Add those to a container along with the olives and peppers. When the marinade is cool, pour it over the peppers, cheese, and olives and toss gently.

Cover and refrigerate for at least 4 hours, up to 48 hours, mixing occasionally to help distribute the marinade.

When you’re ready to assemble your cheese and olive skewers, grab some 5-inch bamboo or wood skewers and thread with an olive first, then a pepper, the cheese, and finish with another olive.

Arrange the skewers on your tray and either serve immediately or cover carefully with plastic wrap and store in the refrigerator for up to 1 day before serving.

Tips for Success

• Make sure you cool the olive oil mixture completely before adding it to your ingredients. If it doesn’t cool, the warm oil could melt your cheese!
• Make-ahead tips: Begin marinating the ingredients up to 48 hours before assembling your skewers. You can assemble them and refrigerate for up to 48 hours in advance, too.

I hope you love this cheese and olive appetizer as much as we do! These marinated cheese and olive skewers are super easy, simple yet really kinda fancy, and best of all, they taste amazing.

More Appetizer Recipes

• 4-Ingredient Guacamole
• Pizza Pinwheels
• Dill Pickle Deviled Eggs
• Watermelon & Marinated Tofu Skewers
• Buffalo Cheese Ball
• Moroccan Spiced Almonds

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Marinated Cheese & Olive Skewers

The perfect appetizer! Green olives, sweet spicy peppers, and mild cheese are marinated in olive oil, orange, garlic, & herbs. So easy and SO good!

Keyword cheese and olive appetizer, cheese and olives, marinated cheese, marinated cheese and olive skewers

Servings 36

Calories 93kcal

Author Kare

Equipment

• 72 bamboo skewers affiliate link

Ingredients

• 3/4 cup olive oil
• 1 orange zested & juiced
• 2 cloves garlic thinly sliced
• 1 5-inch sprig fresh rosemary
• Pinch red pepper flakes
• 2 tablespoons minced fresh parsley
• 10 ounces small manzanilla green olives stuffed with pimentos 1 [10-ounce] jar should have at least 72 olives, enough for 2 per skewer
• 14 ounces juanita piquante peppers or pimentos, or roasted red peppers
• 16 ounces fresh mozzarella cut into 36 [3/4-inch] cubes

Instructions

• First, make the marinade. To a small saucepan over medium-low heat, add the olive oil, the zest and juice from the orange, garlic, rosemary sprig, and crushed red pepper flakes. Bring to just below a simmer and warm for a couple of minutes until the garlic is fragrant. Remove it from the heat, stir in the parsley, and let it cool completely.
• Cut your mozzarella into around 36 cubes, about 3/4-inch or so. Add those to a container or dish along with the olives and peppers.
• When the marinade is room temp, pour it over the peppers, cheese, and olives and toss gently.
• Cover and refrigerate for at least 4 hours, up to 48 hours, mixing occasionally to help distribute the marinade.
• When you're ready to assemble your cheese and olive skewers, grab some 5-inch bamboo or wood skewers and thread with an olive first, then a pepper, the cheese, and finish with another olive.
• Arrange the skewers on your tray and either serve immediately or cover carefully with plastic wrap and store in the refrigerator for up to 1 day before serving.

Notes

Recipe adapted from Goya

Nutrition

Serving: 1g | Calories: 93kcal | Carbohydrates: 1g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 10mg | Sodium: 331mg | Potassium: 35mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 193IU | Vitamin C: 7mg | Calcium: 74mg | Iron: 0.2mg

The post Marinated Cheese & Olive Skewers appeared first on Kitchen Treaty.

I love to make this lentil walnut taco meat at the beginning of the week for meals all week long. It’s so easy!

My guy, who is a carnivore, will cook taco-seasoned ground beef, and then we’ll enjoy several nights of one-dish-two-ways meals: Vegetarian taco salad + meaty taco salad. Taco stuffed sweet potatoes (recipe coming soon!) Just straight-up tacos. Quesadillas. It totally works!

Table of Contents

• The Story Behind the Recipe
• Lentil Walnut Taco Meat Ingredients
• Adaptations/Variations
• How to Make Lentil Taco Meat
• Can I Freeze This Vegetarian Taco Meat?
• More Lentil Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

The Story Behind the Recipe

I’ve been making a version of this recipe for years! I first caught wind of the genius of the lentil-walnut combo for taco meat in the Oh She Glows cookbook. Over the years, I started building my own recipe around the lentil-walnut combo.

I love, love, love the simplicity of this vegetarian taco “meat.” It’s just a matter of toasting up the walnuts, then cooking the veggies, sauteeing the aromatics, and simmering the lentils in everything plus the broth. Add back the walnuts, squeeze some lime juice over the top, and eat well!

Lentil Walnut Taco Meat Ingredients

• Lentils – I prefer French green lentils in this vegetarian taco meat recipe, because they stay rather firm and don’t get mushy like other lentils can. I love how they soak up the flavors but hold their own in this recipe. I did test this recipe with common brown lentils, and it was good, but not AS good as French green lentils, in my opinion.
• Walnuts – Chopped and toasted. They add a little nutrition and healthy fat, plus some nice texture.
• Onion, green pepper, & garlic – These veggies/aromatics add some nice flavor and nutrition.
• Olive oil – For sautéing the veggies and other ingredients.
• Tomato paste – I like the rich color and umami flavor that tomato paste gives a recipe. It’s kind of a magic ingredient for vegetarian recipes!
• Taco seasoning – I use my homemade taco seasoning in this recipe, but if you don’t have any taco seasoning mix on hand, I’ve added substitute information in the notes section of the recipe.
• Veggie broth – Store-bought or homemade veggie broth will work! I always like to start with low-sodium vegetable broth so that I can better control the salt in the finished product.
• Salt & pepper – For enhancing all of those flavors.
• Lime juice – Adds a bright, zippy, acidic touch to your lentil taco meat.

Adaptations/Variations

• This vegetarian taco meat is vegetarian, dairy-free, vegan, and gluten-free already, so it’s one of those great neutral recipes that works for a lot of different diets.
• Make it spicier by adding a few dashes of Tabasco with the lime juice. You can also drop in some cayenne pepper or crushed red pepper flakes to turn up the heat.
• Brown lentils also work, but I really prefer French green lentils for this one.

How to Make Lentil Taco Meat

First, you toast your walnuts, then remove them from the pan and wipe the pan clean.

From there, heat the olive oil and add the onion and green peppers. Saute until soft and tender, then add the garlic, tomato paste, and taco seasoning spices. Saute until fragrant, then add the vegetable broth, lentils, salt, and pepper.

At this point, you’re going to need to simmer your vegetarian taco meat for a bit to cook down and the lentils get tender. Splash in a bit of broth if it gets too dry.

Then, stir in the toasted walnuts, squeeze in some lime juice, add more salt and pepper if you like, and voila! Taco time!

Can I Freeze This Vegetarian Taco Meat?

Yes, this taco meat freezes really well! Just place it in an airtight freezer bag or container and freeze for up to 3 months. Reheat in the microwave or on the stovetop with a splash of vegetable broth or water.

More Lentil Recipes

• Red Lentil Pasta Sauce
• Instant Pot Golden Lentil & Spinach Soup
• Wild Rice & Lentil Stuffed Delicata Squash
• Lentil & Chickpea Curry

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Vegetarian Lentil Taco Meat Recipe

This versatile, delicious, and full-of-flavor combo makes an incredible meatless taco filling! It's not just for tacos, though. Use this lentil-walnut taco filling for burritos, taco salads, quesadillas, and so much more!

Course Main Course

Cuisine Mexican

Keyword lentil taco meat, lentil walnut taco meat, vegan taco meat, vegetarian lentil taco meat, vegetarian taco meat

Servings 6

Calories 202kcal

Author Kare

Ingredients

• 1/2 cup walnuts finely chopped
• 1 tablespoon olive oil
• 1 medium yellow onion diced
• 1 green bell pepper diced
• 2 medium garlic cloves minced
• 2 tablespoons tomato paste
• 2 tablespoons taco seasoning*
• 3/4 cup French green lentils rinsed
• 3 cups low-sodium vegetable broth + up to 1 cup more if needed
• 1/2 teaspoon kosher salt** plus more to taste
• 1/4 teaspoon freshly ground black pepper plus more to taste
• 1/2 lime juiced

Instructions

• Set a large saute pan over medium-low heat. Add the walnuts and toast, stirring frequently, for 4-5 minutes, until just beginning to turn lightly golden and fragrant. Transfer walnuts to a bowl and set aside.
• Carefully wipe out the pan and set it back over the heat. Add olive oil. When hot, add the onion and green bell pepper. Sauté, stirring occasionally, until tender, about 8 minutes.
• Add the garlic, tomato paste, and taco seasoning. Cook, stirring, for one minute, until fragrant.
• Add the vegetable broth, scraping up any bits that have stuck to the pan. Stir in the lentils. Increase to high, until the mix is boiling, then reduce the heat to low and simmer until the lentils are tender, about 25 minutes. If the mixture gets too dry before the lentils have cooked through, splash in a little more vegetable broth to keep it going.
• Stir in the toasted walnuts along with 1/2 teaspoon salt and 1/4 teaspoon pepper. Squeeze the lime over the top. Taste and add more salt and pepper if desired.
• Store in an airtight container in the fridge for up to 4 days.

Notes

*If you don’t have taco seasoning mix on hand, sub in:

• 2 teaspoons chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon smoked paprrika
• 1/2 teaspoon garlic powder

** I usually use about 1 teaspoon kosher salt, but I kept the salt content low with the option to add more because tastes vary.

Nutrition

Serving: 1g | Calories: 202kcal | Carbohydrates: 22g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Sodium: 307mg | Potassium: 169mg | Fiber: 10g | Sugar: 3g | Vitamin A: 239IU | Vitamin C: 22mg | Calcium: 37mg | Iron: 2mg

The post Vegetarian Lentil Taco Meat Recipe appeared first on Kitchen Treaty.

This is a guacamole recipe without cilantro, tomato, or jalapeño. It’s just creamy avocados, fresh garlic, bright lemon, and salt. And that’s all it needs! (Okay, so I did garnish with a few cilantro leaves for decoration, but if you’re a cilantro hater, just ignore that! It’s not in the recipe).

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This 4-Ingredient Guacamole Recipe
• Ingredients
• Adaptations/Variations
• How to Make Guacamole
• What to Serve with 4-Ingredient Guacamole
• More Dip Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

The Story Behind the Recipe

I first created and shared this recipe all the way back in 2009, on my first blog, but sadly, this one got lost in the shuffle when moved everything over to Kitchen Treaty in 2012. I can’t believe I never republished this guacamole recipe!

It’s such a simple recipe that I had it memorized, so I never needed to reference it here … and I’m embarrassed to say I didn’t even notice until recently that I didn’t have it published anymore. Cringe-face emoji!

So today, I’m here to correct this serious blunder.

Here’s what I said about this simple guacamole back then, and I haven’t changed! I still believe this.

“When it comes to guacamole, I believe simpler is better. I believe in letting big creamy beautiful avocados shine all on their own. Well, with a little enhancement, especially in the form of garlic, I admit.
  
One of the things I love about this recipe is usually it even brings guac haters on board. And the coolest thing about that is all you needed to do is scale it back to its simplest form, and suddenly most everyone loves it.

No tomatoes, no cumin, no jalapenos, no crazy other stuff. I mean, hello, we’re starting with an avocado here, one of nature’s perfect (and perfectly tasty) foods.”

Why You’ll Love This 4-Ingredient Guacamole Recipe

• First and foremost, I think you’ll love this 4-ingredient guacamole because it’s simple, easy, and absolutely delicious!
• It also lasts quite awhile in the fridge with very little browning, thanks to the acidic lemon juice that helps lower the pH of avocados. But do note that while avocado browning might be unattractive, it’s still perfectly fine to eat (source).
• This guac recipe is versatile and good with so many things. Tacos, salads, burritos, tostadas, nachos … or just dip in some tortilla chips or veggies!

Ingredients

• Avocados – I call for four medium avocados in this simple guacamole recipe. You can tell avocados are ripe by pressing on the outside. If it yields slightly, feeling similar to the flesh on your palm right beneath your thumb, your avocado is most likely to be perfectly ripe. Once you get your avocados home, if you’re not going to use them right away, refrigerate them until you’re ready to make your guacamole. That will help stop the ripening process until you’re ready to use them.
• Garlic – I like to use two fresh cloves, grated finely on a microplane zester. That way, you won’t get any chunks of garlic like you might if you mince it (though mincing is fine if you prefer or don’t have a zester!)
• Lemon juice – One or two fresh lemons, halved and juiced, should be plenty for 1/4 cup of juice.
• Kosher salt – I like the taste and texture of kosher salt, but you can use any salt you like, just start with maybe half the quantity called for if you are using table salt or a finer grain.

Adaptations/Variations

• I know I’ve touted the simplicity of this 4-ingredient guacamole, but if you really want to add more ingredients to this base recipe, go for it! Diced tomatoes, cilantro, pickled or fresh jalapeños, a shake of tabasco for some heat. Make it yours!
• Swap the lemon for lime juice. Many prefer lime juice in their guac, and some also argue that lime juice is more authentic. If you prefer it, go for it! It’s still delicious, I just prefer lemon, personally.

How to Make Guacamole

It’s super easy to make guacamole! Just half and pit your avocados and scoop out the flesh with a spoon, dropping it into a medium bowl. Grate in your garlic, pour in your lemon juice, add the salt, and mash with a fork or potato masher until the guacamole is the texture you like. Then scoop it into a serving bowl and enjoy!

Some people really like chunky guac with lots of bits of avocado. Others prefer a smoother guacamole. For these photos, mine is more on the smooth side. I really don’t have a preference, though – both are great!

What to Serve with 4-Ingredient Guacamole

• Plop guacamole on chili – it’s the best topper!
• Stuff it inside tacos – breakfast tacos, tofu tacos, beans & greens tacos … any kind of tacos!
• Top taco salad with it (or any salad!)
• Serve it with refried bean burritos or grilled black bean burritos
• Add it alongside quesadillas for the best dipping ever
• Dip veggies like sliced cucumbers, carrot sticks, or celery in it for a healthy snack
• Use it in 7-Layer Dip!

More Dip Recipes

• Creamy Spinach Dip
• 3-Ingredient Caramel Apple Dip
• Simple & Easy Classic Hummus
• Cheesy Cauliflower Dip

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4-Ingredient Guacamole Recipe

This might just be your new go-to guac! This easy, simple, unfussy guacamole is SO full of flavor with just 4 ingredients. It doesn't need any more than that!

Course Appetizer, dip

Keyword 4 ingredient guacamole recipe, 4 ingredient guacamole recipes, guacamole recipe without cilantro, guacamole recipe without tomatoes, simple guacamole recipe

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Calories 164kcal

Author Kare

Equipment

• Microplane zester for garlic; optional
• Citrus juicer for lemon; optional
• Knife
• Medium bowl
• Masher or fork

Ingredients

• 4 medium ripe avocados*
• 2 medium garlic cloves grated or finely minced
• 1/4 cup fresh lemon juice from 1-2 lemons
• 1/2 teaspoon kosher salt plus more to taste

Instructions

• Slice the avocados in half lengthwise then press up under the side with the pit to pop the pit up. Discard the pit.
• Using a spoon, scoop the avocado from its shell into a medium bowl. Grate the garlic directly over the avocado or finely mince it on a cutting board and transfer it to the bowl with the avocados. Add the lemon juice and salt.
• Mash it with a fork or a potato masher until it's the consistency you like – chunky or smooth, your preference!
• Taste and add more garlic, lemon, or salt if you like.
• Store in an airtight container in the refrigerator for up to 3 days.

Notes

* If you have large or small avocados, 3 large avocados should work, or 5-6 small.

Nutrition

Calories: 164kcal | Carbohydrates: 9g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 153mg | Potassium: 498mg | Fiber: 7g | Sugar: 1g | Vitamin A: 147IU | Vitamin C: 13mg | Calcium: 14mg | Iron: 1mg

The post 4-Ingredient Guacamole Recipe appeared first on Kitchen Treaty.

Okay, not really.

But maybe.

Traditional 7-Layer Dip, the Mexican-inspired fiesta-in-a-bowl, is a wildly popular appetizer – and with good reason. It starts off with spiced refried beans, topped with sour cream, guacamole, salsa, cheese, olives, and a smattering of veggies.

Cue record scratch for vegans and even vegetarians. Sour cream and cheese is a no-go for plant-based folk, and even the refried beans can be a problem if they have lard in them.

Soooo I set out to make a 7-Layer Dip that was just as delicious – and almost as easy – as the original.

A lot of Vegan 7-Layer Dip recipes have vegan queso in the list of ingredients, and I’m sure they are absolutely delicious. But I’ve found time that for me, a nice savory cashew cream gives a dish almost everything I was getting from cheese. So I had a hunch that this dip would be absolutely delicious without adding a cheesy situation (and I really think it is).

So here’s the scoop for this Vegan 7-Layer Bean Dip:

• Layer 1: Vegetarian refried beans + taco seasoning, all whipped up into spicy perfection
• Layer 2: Cashew sour cream. Tangy, creamy, the perfect counterpoint to the aforementioned spiciness
• Layer 3: Salsa, baby. Salsa.
• Layer 4: Guacamole – more than what most 7-Layer Dip recipes call for. Because avocado.
• Layer 5: Chopped yellow bell pepper. This basically stands in for the yellow color the cheddar cheese was providing to help keep it pretty, but it also adds a delightfully cool crunch to the whole situation.
• Layer 6: Sliced black olives.
• Layer 7: Halved cherry tomatoes and sliced scallions.

Okay so we’re kind of looking at eight layers if we go ingredient-by-ingredients but I PROMISE your mouth won’t care.

Touchdowwwwnnn!

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Vegan 7-Layer Bean Dip

Who needs cheese when you have creamy guacamole and tangy vegan sour cream? Not us! This decked-out bean dip is the perfect appetizer for vegans or non-vegans alike. (My carnivorous guy LOVES it!)

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Author Kare

Ingredients

• 1 15-ounce can vegetarian refried beans
• 1 1-ounce packet taco seasoning mix
• 1 cup vegan cashew sour cream*
• 1 cup chunky salsa mild, medium, or spicy – your choice, excess liquid drained
• 2 cups guacamole store-bought or homemade
• 3/4 cup diced yellow bell pepper
• 1/2 cup cherry tomatoes halved
• 1 2.25 oz. can sliced olives, drained
• 3-4 green onions sliced (about 1/3 cup)
• Tortilla chips for serving

Equipment:

• Pie plate or shallow glass serving bowl around 10 inches in diameter is ideal
• Offset spatula for easy spreading

Instructions

• In a medium bowl, mix together the refried beans and taco seasoning. Spread evenly in serving dish.
• Top with sour cream and spread evenly.
• Top with salsa and spread the best you can.
• Add guacamole. Same thing – spread right to the edges.
• Arrange bell pepper, cherry tomatoes, olives, and green onions over the top. I like to keep them around the perimeter because I think it looks pretty that way!
• Serve immediately with loads of tortilla chips, or cover and chill for up to 8 hours before serving. (If you’re making ahead of time, be sure to place a layer of plastic directly over the guacamole to prevent browning.)

Notes

* Right out of the blender, your cashew sour cream might not be quite thick enough to spread in an even layer and stay that way. You can see from my pictures that I had trouble keeping nice clean layers. It still tastes delicious, but if you want those perfect layers, I suggest refrigerating your sour cream for at least a couple of hours first.

Adapted from Chelsea’s Messy Apron

The post Vegan 7-Layer Bean Dip appeared first on Kitchen Treaty.

We live at the edge of a fertile valley where several farms operate. My favorite of the bunch is a mostly u-pick operation with a small farm stand for those lazy people (me) who don’t really ever feel (me) like picking their own (me).

By the time the end of summer rolls around, I’m down there nearly every other day – snatching up ears of corn, crisp early apples, and pint after pint of cherry tomatoes. Because as much as I try, I’m not sure I’ll ever get my garden to produce as many tomatoes as we can eat around here.

Tomato season here in the Seattle area isn’t for another couple of months, but I have to say, I’ve been thinking about it lots. Often. Constantly. Possibly obsessively.

This Easy Cherry Tomato Pico de Gallo is one of my favorite things to make with those juicy-sweet farm-fresh tomatoes in all those glorious late-summer colors. But the great thing about cherry tomatoes? Those that you find in grocery stores usually have lots of flavor too!

Whether it’s now or later, this salsa is super easy to throw together. Just cut the tomatoes in half (quarter the giant ones) and throw them in a bowl with onion, jalapeno pepper, cilantro, a generous squeeze of lime juice, and a couple pinches of salt. Done and done.

This easy homemade pico de gallo is equally good on a chip as it is topping a burrito bowl or scooped along side a couple of scrambled eggs. Or, heck, grab a fork and eat it like a salad. I won’t judge.

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The post Easy Cherry Tomato Pico de Gallo appeared first on Kitchen Treaty.

I used to hate on cauliflower.

As a long time broccoli lover, it always just seemed like its not as tasty white cousin to me who happened to also cost like twice as much. So I never bought it.

Then all these cauliflower crazes started appearing. First it was pizza crust (um, what?!) then cauli-bites all sauced up with buffalo sauce became a thing, next thing you know people are mashing it up and calling it faux mashed potatoes. I really thought the world had gone mad.

Then, a few years ago, I did a Whole30 and I finally caved to the mashed cauliflower thing. And guess what? I didn’t hate it. In fact, mixed with some creamy coconut milk, garlic and herbs, it was pretty darn delicious (funny what your brain deems delicious when you’re off sugar for a month).

Slowly but surely, after that, cauliflower started making some guest appearances in my diet. If we were dating, I’d call this the I’ve yet to introduce him to my family, but I kinda really like the guy stage.

Now I’m at the point where it’s sneaking its way into all sorts of meals, most recently, this Lightened-Up Queso Fundido.

If you’ve ever had the real dish at a Mexican restaurant, you know queso fundido is decadent beyond words. Hot, gooey cheese upon cheese upon more cheese and it’s of course, insanely delicious. It’s also a clogged artery waiting to happen.

With cauliflower as the base and about one third of the cheese you’d normally use, this lightened up queso fundido transforms into a dish you can feel a little bit better about eating.

Good news is it’s not like your cheese dip went and got all vegetable-y on you either. The cauliflower flavor kind of just blends into the background so you definitely still get that gooey cheese factor that’s pretty much the backbone of a good queso fundido.

Plus, with an optional chorizo topping, it’s easy to customize for meat-eaters and vegetarians eating together. Just top the carnivores’ portions with a bit of spicy chorizo and they’re good to go.

Cauliflower, I apologize. All those wasted years, it was me, not you.

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Light Queso (Creamy Cauliflower & Cheese Dip)

A lightened-up queso fundido with only 1/3 the cheese! All the creamy cheesiness you love of the classic Mexican dish, made healthier with a hidden veggie boost.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Author Kare

Ingredients

• 1/2 head cauliflower florets about 4 cups
• 2 medium cloves garlic
• 1/4 cup milk + a little more if needed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons butter
• 1 small yellow onion diced
• 3 ounces pepper jack cheese shredded (about 3/4 cup)
• 2 ounces mozzarella cheese shredded (about 1/2 cup)
• 1 ounce queso fresco crumbled (about ¼ cup)
• Tortilla chips for serving

Topping options:

• Cooked chorizo for the carnivores
• Sliced jalapenos
• Diced tomatoes
• Crumbled queso fresco
• Cilantro

Instructions

• Preheat oven to 425 degrees Fahrenheit.
• Place cauliflower florets in a large skillet or pot with a cover. Fill with water until the entire bottom of the pan is covered. Bring to a boil. Cover and cook until fork tender, 5-7 minutes. Drain water and transfer cauliflower to a food processor fitted with the s-blade or a high-powered blender.
• Add garlic, milk, salt, and pepper to the food processor or blender along with the cauliflower. Process until completely smooth, scraping down the sides as needed. Add a little more milk if necessary to get things moving. Set aside.
• Place butter in a 10-inch cast iron skillet over medium heat. Add onions and cook until softened, 2-3 minutes. Add the cauliflower mixture to the skillet and reduce heat to low. Add cheeses to the skillet and mix until well combined.
• Transfer the skillet to the oven and bake for about 15 minutes until top starts to turn golden brown and bubbly. You may want to finish it off with 1-2 minutes under the broiler for extra golden brown goodness.
• Remove from oven and finish with your favorite toppings. Serve warm with tortilla chips.

The post Light Queso (Creamy Cauliflower & Cheese Dip) appeared first on Kitchen Treaty.

So I thought I’d ask my food blogging friends for their own favorites – and scour the interwebs while I was at it. Guys, fruit salsa can be made from so many different types of fruit! You’ve probably sunk your teeth into strawberry salsa scrumptiousness and mango deliciousness, but what about kiwi? Watermelon? Dragonfruit?! It’s all here.

Dig in to over 40 fruit salsa recipes. Summer’s made!

Table of Contents

• Berry Salsa Recipes
• Tropical Salsa Recipes
• Melon Salsa Recipes
• Stone Fruit Salsas
• Citrus Salsas
• More Fruit Salsas
• Fruit Overload Salsas

Berry Salsa Recipes

• Strawberry Jalapeno Salsa – Kitchen Treaty
• Strawberry Salsa with Hatch Chiles – Farm Fresh Feasts
• Strawberry Mango Salsa – iFoodReal
• Strawberry Salsa with Pie Crust Chips – Crazy for Crust
• Two-Ingredient Easy Cranberry Salsa – Rachel Cooks
• Trina’s Cranberry Salsa – Kalyn’s Kitchen

• Blueberry, Strawberry, & Jicama Salsa – Two Peas and Their Pod
• Blueberry Corn Salsa – Cook Nourish Bliss
• Berry Salsa – Taste, Love, and Nourish
• Pear Blackberry Salsa – Jen’s Favorite Cookies
• Mojito Berry Salsa – Hezzi D’s Books and Cooks

Tropical Salsa Recipes

• Pineapple Avocado Salsa – The Blond Cook
• Sweet and Spicy Pineapple Salsa – Culinary Hill
• Heidi’s Pineapple Salsa – Aggie’s Kitchen

• Pineapple Pico de Gallo – The Creative Bite
• Dragon Fruit Salsa – Fearless Dining
• Mango Black Bean Salsa – An Edible Mosaic
• Chachos Mango Salsa – CopyKat Recipes
• Black Bean, Avocado, & Mango Salsa – Bake Love Give
• Mango Pepperoncini Salsa – Kalyn’s Kitchen
• Tequila-Spiked Mango & Avocado Salsa – Floating Kitchen
• Passionfruit Strawberry Salsa – How Sweet Eats

Melon Salsa Recipes

• Cantaloupe Habanero Salsa – The View from Great Island
• Watermelon Salsa – Reluctant Entertainer
• Honeydew Salsa – Restless Chipotle
• Mojito Melon Salsa – How Sweet It Is

Stone Fruit Salsas

• Peach Salsa – Hey Nutrition Lady
• Peach Salsa with Mint – Love & Lemons
• Nectarine Salsa – Pick Up Limes
• Nectarine Basil Salsa – Pinch of Yum
• Cherry Salsa – The View From Great Island
• Cherry Peach Salsa – Farm Fresh Feasts
• Grilled Cherry Salsa – How Sweet It Is

Citrus Salsas

• Citrus Salsa – Rachel Cooks
• Blood Orange Salsa – Plant Based RD
• Kiwi and Tangerine Salsa – Taste and Tell

More Fruit Salsas

Crunchy apples, sweet pears, juicy grapes, and even persimmon!

• Apple Salsa – Serious Eats
• Pear Salsa – Kitchen Konfidence
• 5-Ingredient Pear-Pomegranate Salsa – Gimme Some Oven
• Grape Salsa – Cook Nourish Bliss
• Persimmon Salsa – Feasting at Home

Fruit Overload Salsas

So much variety in these fruit salsas!

• Spicy Fruit Salsa – The View from Great Island
• Summer Salsa – The Lean Green Bean
• Fruit Salsa Recipe (with kiwi, pineapple, mango, orange, blood orange, & strawberries!) – Know Your Produce
• Fruit Salsa – Real Housemoms

What’s your favorite fruit salsa? Share in the comments below!

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40+ Fruit Salsa Recipes

From passionfruit to persimmon and pears to pineapple and everything in between – here is an exhaustive list of the most refreshing and creative fruit salsa recipes around. Which one will you try today?

Author Kare

Ingredients

• Strawberry Jalapeno Salsa
• Cranberry Salsa
• Blueberry Corn Salsa
• Pear Blackberry Salsa
• Pineapple Avocado Salsa
• Dragon Fruit Salsa
• Mango Pepperoncini Salsa
• Cantaloupe Habanero Salsa
• Honeydew Salsa
• Peach Salsa
• Cherry Salsa
• Blood Orange Salsa
• Apple Salsa
• Grape Salsa

Instructions

• Choose a fruit salsa recipe.
• Try it, enjoy, and then come back to find another to try!

The post 40+ Refreshing Fruit Salsa Recipes appeared first on Kitchen Treaty.

That’s how you pronounce the easiest dinner you’ve made in a long, long time.

Well, I guess I’m actually not sure what you’ve been making in your kitchen (how creepy would that be?!) – so I probably should rephrase. What I can say is that these Spicy Chipotle Chilaquiles are definitely the easiest dinner I’ve made in a long, long time!

So, first off – do you know what chilaquiles are?! I didn’t. I’m the first to admit I’ve been hearing about them for awhile, but, yep, I really wasn’t sure what they were all about.

Well, they’re a traditional Mexican dish made with fried tortillas that are simmered in a chile-tomato sauce. They’re sort of a cross between enchiladas and nachos. And not only are they super simple to make, as it turns out, they’re also incredibly adaptable for multi-vore households. You can make ’em vegan, vegetarian, and/or meaty for the omnivores. Plus, as long as you choose 100% corn tortillas, they’re already gluten-free!

Here’s how I make Spicy Chipotle Chilaquiles (3 ways)!

First, the chips.

I brush corn tortillas with olive oil, cut them into wedges, and bake them until crisp. Meanwhile, the sauce simmers.

In order to keep these on the healthier side, I cut fresh corn tortillas into wedges, brush them with a little olive oil,  then bake them until crisp. The tomato sauce is ready just about the time the chips are – just stir them in and the base of your chilaquiles is done!

Now it’s all about the toppings – avocado, sliced radishes, onions, fresh cilantro, maybe a smattering of warmed black beans for the vegans. Maybe an egg and a sprinkle of cojita or cheddar cheese for the vegetarians. And perhaps some shredded or cubed chicken for the omnivores.

Mix and match however you like and dinner is served quicker than you can say chee-la-KEE-lehs!

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The post Spicy Chipotle Chilaquiles (3 Ways!) appeared first on Kitchen Treaty.