Chipotle Orange Black Beans

beans

This time last year: Homemade Fresh Tomato Sauce with Basil, Mushrooms, and Balsamic Vinegar (2013)

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I stumbled upon this recipe while looking for a good side dish to take to a potluck, and was immediately sold. Without taking up too much of you’re time, I’ll go ahead and get to the point- it was delicious!

Here are three reasons you should try this dish:

  1. FLAVA FLAVE! This dish is jam-packed with flavor. Between the tangy orange zest, the flavor punch in the chipotle peppers, and the refreshing cilantro, your taste buds will be in heaven.
  2. Time is of the Essence! I was able to whip this recipe together in the 15 minutes I had between a class and a meeting. Yes, it is to possible to make a side dish in the time it might take you to wait in line for your drink at Starbucks. All you need is a cutting board and a frying pan and you are good to go!
  3. All-Inclusive! Sharing a meal with others? This recipe is a great dish to make because it is accessible to most everyone- vegetarian, gluten free, low fat, high protein, low cholesterol, low sugar, etc. Want to make it vegan? Simply leave the cheese on the side and let people sprinkle that on themselves.

Not convinced yet? Stop wasting time and get cooking. In fifteen minutes you will be glad you did!

More recipes heading your way soon, so come back and see me 🙂

Lots of love,

This rented kitchen

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Ingredients: 

  • 2 teaspoons canola oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 (15-ounce) can black beans
  • 1 teaspoon chopped chipotle peppers in adobo (plus more to taste)
  • 1 orange, Juice and zest
  • Salt and pepper to taste
  • 2 Tablespoons chopped cilantro
  • 2 Tablespoons crumbled Queso Fresco

Directions:

  1. In a large saucepan, heat the oil over medium heat. Once hot, add the onions and garlic, and sauté until soft- about four minutes.
  2. Meanwhile, rinse and drain the beans.
  3. Once onions are cooked, add the beans to the pan and cook for an additional 3-4 minutes.
  4. Stir in the chipotle peppers and orange zest and cook for one minute longer.
  5. Remove from heat. Season with salt and pepper to taste, and top with cilantro and queso fresco. Serve and enjoy!

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Notes and Tips!:

  • Source: Whole Foods Market
  • Like this recipe? Try these other delicious dishes from A Rented Kitchen (Recipe links found below):

Healthy Mexican Sweet Potato Skins

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It’s spring break. Let me repeat that once again, HALLELUJAH IT’S SPRING BREAK! This semester has been crazy, and nothing has ever sounded so beautiful as a week of catch up time for sleep, friends, and my ever-growing to-do list.

Literally the first thing I did once spring break rolled around, was create a massive to-do list. I feel like that should tell you a lot about my personality. Maybe too much.

Regardless, spring break and free time means More cooking and recipe posting!

I made these delicious sweet potato skins a few weeks ago and have been dying to share them with you all. I swear, I could have eaten this bad boys every meal for weeks! They were soooo good.

I know if you are reading this and you are not in college, you are probably wishing that you had spring break. However, I hope that you will still be able to find the time to make these yummy Mexican Sweet Potato Skins because they are truly delicious!

Here’s hoping it’s warm where you are, and that your table is full of nutritious, seasonal, and delicious food. I’m grateful for you all!

Love, a rented kitchen

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Ingredients:

  • 3 medium sweet potatoes
  • 1 can corn, rinsed and patted dry
  • Dash of Cayenne Pepper
  • ½ teaspoon garlic powder
  • 1 can black beans, rinsed and drained
  • 1 tablespoon olive oil or butter
  • ½ yellow onion, chopped
  • ¼ cup light sour cream
  • 1 teaspoon salt (+ more to taste)
  • ½ cup cilantro, roughly chopped
  • 6 tablespoons shredded cheese (I suggest Colby, Pepperjack, or Fiesta Cheese!)

Directions

  1. Preheat oven to 350˚ F, rinse and dry the sweet potatoes, wrap in aluminum foil, and bake for 45-60 minutes.
  2. While the sweet potatoes are baking, cook the corn in an unbuttered and ungreased cast-iron skillet. Cook over medium-high heat, with a sprinkle of salt, cayenne pepper, garlic, and any other Mexican seasonings you want! Allow the corn to roast for several minutes before stirring, then cook for a few more minutes and stir again. Cook for a total of 10 minutes and set aside.
  3. Heat the olive oil/butter in a small frying pan over medium heat. Add the onion and sauté until soft and translucent. Once soft, remove from heat.
  4. Remove the sweet potatoes form the oven, cool for a few minutes, remove from aluminum foil, and cut in half. While the potatoes are cooling, combine the onion, black beans, and corn in the skillet over low heat.
  5. Scoop out the inside of the sweet potatoes, maintaining a thin layer of flesh around the skin to maintain the sturdiness of the potato skins.
  6. Stir together the sweet potato flesh with the sour cream, mashing the sweet potato. Add the bean, corn, onions, and cilantro. Stir until completely mixed.
  7. Scoop the filling into the potato skins so that each potato skin is heaping with the bean/corn mixture.
  8. Align each sweet potato on an aluminum covered baking sheet and sprinkle with cheese. Broil for five minutes, or until the cheese is melted.
  9. Serve and enjoy!

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Notes and Tips!:

  • Yield: 6
  • Adapted from: Pinch of Yum
  • To make this dish vegan, substitute the cheese and sour cream for vegan cheese and sour cream!
  • The filling is delicious all by itself! If you have extra, try making a quesadilla with it! I swear, you won’t regret it.
  • If you like this recipe, try these other delicious dishes by A Rented Kitchen! (recipe links found below!):

Mexican Hot Chocolate

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There’s a little place in Asheville, NC called the Chocolate Lounge. If your heart just fluttered at the sound of that name, I’m right there with ya. The Chocolate Lounge is a little dessert bar that sells nothing but every variety of chocolate imaginable. It’s essentially heaven, but with more people.

The Chocolate Lounge has a sipping chocolate beverage that utilizes a lot of the flavors commonly added to Mexican Hot Chocolate. Thus, ever since my first introduction to the Chocolate Longue, and my first sip of that delicious beverage, I have been itching to try my own hand at Mexican Hot Chocolate.

I am not sure why it has taken me so long, but consider this my little gift to you on this cold and dreary Sunday morning. With a little kick of spice and the smooth chocolatey flavor, it is bound to wake you and get ya going!

‘Tis The Season’- Hot Chocolate Series Review:

Day One: Pumpkin Hot Chocolate

Day Two: Ginger Hot Chocolate

Day Three: Coconut Hot Chocolate

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Ingredients

  • 2 cups milk
  • 2 Tablespoons unsweetened cocoa powder
  • 1 Tablespoons sugar
  • 1 teaspoon cornstarch (optional thickener)
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • 1/8 teaspoon chipotle powder or chili powder
  • pinch of nutmeg
  • pinch of cayenne
  • 1/8 – ¼ cup chocolate chips
  • Dash of sea salt
  • optional toppings: whipped cream, marshmallows, chocolate syrup, dash of sea salt!

Directions:

  1. Combine all the ingredients, apart from the chocolate chips, in a medium saucepan.  Heat over medium high heat, stirring frequently (you don’t want to burn your milk!)
  2. Once smooth, add the chocolate chips and quickly whisk in until melted.
  3. Remove from the heat and top with whipped cream, mallows, a cinnamon stick, and/or chocolate syrup! Enjoy!

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Notes and Tips!:

  • Aapted from: Gimme Some Oven
  • Serving Suggestion: I suggest topping your Hot Chocolate with whipped cream and then a dash of sea salt. The saltiness really brings out the sweet flavors and will satisfy your every craving!

Guacamole Deviled Eggs

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I’m not a big mayo fan. I’m not sure why, but something about that weird white stuff in a jar really freaks me out.

I tend to avoid mayo at all costs, including in salads and on sandwiches, which is one reason I have never made deviled eggs! That is until now of course!

I stumbled upon this recipe recently and knew I had to give these deviled eggs a try. Good news, they are super simple, scrumptious, and mayo free! By replacing the mayo with avocado you are getting a healthier version of fats that your body needs, and a whole host of antioxidants to boot! What’s not to love?

Give these little guys a try- for a potluck, for yourself, for St. Patrick’s day or Cinco De Mayo!  Whatever the occasion, I promise these eggs will be a crowd pleaser.

Enjoy!

Love, a rented kitchen.

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Ingredients:

  • 6 large eggs, hard boiled
  • 1 medium avocado
  • 2-3 teaspoons fresh lime juice
  • 1 teaspoon red onion, minced
  • 1 Tablespoon minced jalapeno
  • 1 Tablespoon fresh cilantro, chopped
  • Kosher salt and fresh ground pepper, to taste
  • 1 Tablespoon diced tomato
  • Pinch of Chile powder (for garnish)
  • Optional: Cayenne pepper as desired for a little extra kick!

Directions:

  1. Once your eggs are cool after being hard-boiled, remove the shell.
  2. Cut the eggs in half horizontally, and scoop the yolks into a small bowl.
  3. Add the avocado to the egg yolk bowl, and mash until well mixed. If you are watching your cholesterol, only add egg yolks from 2 whole eggs and discard the rest. You will have enough filling either way!
  4. Add the lime juice, red onion, jalapeno, cilantro, salt, pepper, and tomato to the avocado mixture. Stir well.
  5. Taste and add cayenne pepper or additional salt/pepper/lime juice as desired!
  6. Scoop a heaping spoonful of the guacamole into the 12 halved eggs.
  7. Garnish with a sprinkle of chile powder and serve!

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Notes and Tips!:

  • Source: Skinny Taste
  • If you like spicy dishes, you are definitely going to want to add the cayenne pepper! If you do not like heat in your dish, you’re in luck, without the cayenne this recipe is pretty tame!
  • If you like this recipe, check out other delicious dishes from ‘a rented kitchen’ by clicking the recipe links below!: