Black Bean Quesadillas

*Adapted from www.budgetbytes.com

INGREDIENTS
1 (15 oz.) can black beans
1 cup frozen corn kernels (or 1 can of corn, rinsed and drained)
1/4 cup red onion, chopped
1 clove garlic
¼ bunch fresh cilantro
2 cups shredded cheese
1 TBSP taco seasoning
5 burrito sized tortillas

DIRECTIONS

1. Drain the can of beans and rinse lightly. Place the beans in a large bowl along with the corn (no need to thaw). 
2. Rinse the cilantro, remove the leaves, and chop roughly. Dice the onion and mince the garlic. Add the cilantro, onion, garlic, and shredded cheese to the bowl with the beans and corn. Lastly, mix up a batch of taco seasoning and add to the bowl. Stir everything until evenly mixed. 
3. Place a half cup of the filling on one side of each tortilla and fold over. Cook in a skillet on both sides over medium heat until brown and crispy and the cheesy filling has melted. 
4. To freeze the quesadillas, simply fill each one and place on a baking sheet lined with parchment paper. Place in the freezer for one hour to solidify the quesadillas and then transfer to a freezer bag. To reheat either microwave (for a soft quesadilla) or cook in a skillet on low heat (make sure to use low heat so that the filling has time to thaw and melt before the outside burns).

Chicken Taco Bowls

This recipe is super popular in our house. It is adapted from Budget Bytes.

INGREDIENTS:

2 chicken breasts
3 cups salsa
2 (15 oz.) can black beans, drained and rinsed
1 cup frozen corn
1 Tbsp chili powder
½ Tbsp cumin
½ Tbsp minced garlic
½ tsp dried oregano
¼ tsp salt
to taste cracked pepper

2 cups dry rice
8 oz. shredded cheddar
½ bunch cilantro (optional)
sour cream (optional)

DIRECTIONS:

1. Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture. Secure the lid on your slow cooker and cook on low for 8 hrs. 
2. 30 minutes before you're ready to eat, cook your rice. I do 2 cups of rice to 4 cups of water in a rice cooker with 2-4 tablespoons of olive oil and 2 pinches of salt. 
3. After 8 hours of cooking,  remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese, sour cream and fresh cilantro.

Milk-Free Almond Buttery Cream Frosting

INGREDIENTS:

• 4 cups powdered sugar 
• 1/3 cup Crisco® Butter Flavor All-Vegetable Shortening OR 1/3 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening 
• 1 1/2 teaspoons vanilla extract 
• 2-3 teaspoons almond extract
• 6 to 7 tablespoons vanilla flavored soy milk  
• Food coloring (optional)

DIRECTIONS:

1. COMBINE powdered sugar, shortening and vanilla in bowl of electric mixer; slowly blend in soy milk to reach desired consistency. 
2. BEAT on high speed for 5 minutes or until smooth and creamy. Tint frosting with food coloring, if desired.

TIP: Spread a thin layer of frosting on cookies and decorate with sparkling sugars or sprinkles while frosting is still wet to ensure the decorations stay in place. If you're planning to pipe on frosting decorations, make sure to allow the base coat of frosting, and then each addition layer, to dry completely before adding another.

Favorite Egg-Free/Dairy Free Cut Out Cookies

INGREDIENTS

• 1 and 1/3 cup Crisco® Butter Flavor All-Vegetable Shortening OR 1 and 1/3 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening 
• 1 and 1/2 cup sugar 
• 2 tablespoon plus 2 teaspoon vanilla flavored soy milk (if you don't have an allergy, cow's milk works fine here)
• 2 teaspoon vanilla extract 
• 1/2 cup applesauce (this is your "1 large egg")
• 4 cups All Purpose Flour 
• 3 teaspoons baking powder 
• 1/2 teaspoon salt

DIRECTIONS

1. COMBINE shortening, sugar, milk and vanilla in bowl of electric mixer; beat at medium speed until well blended. Beat in applesauce.
2. COMBINE flour, baking powder and salt in medium bowl. Mix into creamed mixture at low speed until well blended. Cover and refrigerate several hours or overnight. 
3. HEAT oven to 375ºF. 
4. ROLL out 1/2 dough at a time to about 1/4-inch thickness on lightly floured surface. Cut out with cookie cutters. Place 2 inches apart on ungreased baking sheets. Sprinkle with colored sugars and decors or leave plain and frost when cooled. 
5. BAKE 11 to 13 minutes, or until set. Remove immediately to cooling rack. (*Lower the baking time to 7-10 minutes if you roll out your dough is 1/8-inch thickness-I like my cookies thicker, thus the longer baking time.)