Black Bean Taquitos with Cilantro-Lime Ranch Dipping Sauce

This dish was beyond delicious! I was a little worried because I had to make quite a bit of changes from the original recipes but it turned out amazing! I've already made it twice in one week! Recipes inspired by Our Best Bites cookbook and modified to our liking.

Black Bean Taquitos
-can black beans drained and rinsed
-2 tablespoons of your favorite salsa (we love herdez)
-1 garlic clove, minced
-1/2 teaspoon cumin
-1/2 teaspoon sea salt
-1/4 teaspoon pepper
-2 tablespoons fresh lime juice (one lime juiced)
-a few handfuls fresh spinach
-3/4 cup frozen corn
-1 can diced green chillies
-1 package of corn tortillas (check ingredients, should only be 3 simple ingredients)
-olive oil

Add 3/4 cup beans in blender or food processor with the salsa, garlic, cumin, salt, pepper, and lime juice. Blend until smooth. Put mixture in a medium bowl and add remaining ingredients, (except tortillas), including the rest of the beans, stir.

Preheat Oven to 425. Heat corn tortillas one at a time on a frying pan just until they are soft enough to bend without ripping. Immediately place a large spoonful of the mixture into each heated tortilla as they are heated and roll placing seam side down in a 9x13 pan. Spray or brush tops of taquitos with extra virgin olive oil and bake in the oven 20-25 min or until edgers are golden brown and crisp. While those are baking prepare Cilantro-Lime Ranch Dipping Sauce

Cilantro-Lime Ranch Dipping Sauce
-1 cup veganaise or your favorite good ingredient mayo
-3 teaspoons apple cider vinager
-1 tablespoon parsley
-few shakes of chives
-few shakes of dill
-1 teaspoon onion powder
-1/3 teaspoon garlic powder
-salt and pepper to taste (about 1/4 teaspoon of each)
-1 lime juiced
-2 garlic cloves
-1/2 cup chopped cilantro
-1/4 cup green salsa (we use herdez)
-hot sauce/tabasco to taste

Mix all the above ingredients together, if possible make this dressing a few hours ahead of time and refrigerate so flavors can combine and sauce thickens. Either way it's so delicious with the taquitos!!

Whole Wheat Cinnamon Rolls (bread machine)

These taste so delicious and are so much better for you than store bought or even some of those homemade recipes that has loads of refined sugar and flour. We always make these at night and let them rest in the fridge all night and bake them the next morning for breakfast. For the Dough: -2 cups almond milk (or other non-dairy milk) -4 1/2 tablespoons coconut oil -1/2 tablespoon pure vanilla -1/4 cup honey -1/2 cup rolled oats (I've used both old fashion and quick with good results) -4 – 4 1/2 cups whole wheat flour (I use fresh ground white wheat) -1 tablespoon vital wheat gluten -1 3/4 teaspoon salt -3 3/4 teaspoon yeast Filling: -3 tablespoons coconut oil melted -3/4 cup sucanat or raw sugar -1 tablespoon cinnamon Combine ingredients in the bread machine in the order listed or according to your machines instructions. Use 4 cups of flour to start. Set the dough cycle and add more flour within the first few min. if the dough is too wet. When the dough has fin

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Pumpkin Pie

With Thanksgiving right around the corner, I thought I would share a recipe for my favorite Thanksgiving dessert. Yummy pumpkin pie made with Sucanat. Recipe modified from Libbys website Crust: -1 cup whole wheat flour -1/2 teaspoon sea salt -1/3 cup coconut oil -3-4 tablespoons of cold water Mix flour and salt together; cut in coconut oil with pastry blender or fork till pieces are the size of small peas. Sprinkle 1 tablespoon water at a time over part of mixture. Gently toss with fork; push to side of bowl. Form into a ball. Flatten on lightly floured surface by pressing with edge of hand. Sprinkle lightly with extra flour. Roll from center to edge between two sheets of waxed paper till 1/8 inch thick, then press into pie pan. Pie Filling: -3/4 cup Sucanat -1 teaspoon ground cinnamon -1/2 teaspoon salt -1/2 teaspoon ground ginger -1/4 teaspoon ground cloves -2 large organic eggs 1 can 15 oz. pumpkin puree 1 1/2 cups rice or almond milk Mix s

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