Black Bean Brownies

Ingredients
1 15 oz can of unseasoned black beans, WELL rinsed and drained
3 eggs for cake-like brownies, *Use 2 eggs for a heavier brownie
3 tablespoons canola oil, *I like to use 1/2 oil and 1/2 Chia gel in my baking
1/4 cup cocoa powder
1 pinch salt
1 teaspoon vanilla extract
3/4 cup white sugar
1/2 cup milk chocolate chips (optional)

Directions
1.Preheat oven to 350 degrees.
Lightly grease an 8x8 square baking dish. *Double the recipe for 9x13*
2.Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, and sugar in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
3.Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes. *Bake about 40+ minutes for the 9x13*

Nutritional Information:
Amount Per Serving Calories: 126 | Total Fat: 5.3g | Cholesterol: 40mg Powered by ESHA Nutrient Database

Pinto Bean Fudge....Really!

Pinto Bean Fudge

Ingredients
•1 (15 ounce) can unseasoned pinto beans, rinsed and drained
•1 cup baking cocoa
•3/4 cup butter or stick margarine, melted
•1 tablespoon vanilla extract
•7 1/2 cups confectioners' sugar
•1 cup chopped walnuts or any other nut you like (Nuts also optional)

Directions

In a microwave-safe dish, mash beans with a fork until smooth(I like to use my trusty potato masher); cover and microwave for 1-1/2 minutes or until heated through.
Add cocoa, butter and vanilla. (Mixture will be thick.)
Slowly stir in sugar; add nuts. Press mixture into a 9-in. square pan coated with nonstick cooking spray.
Cover and refrigerate until firm. Cut into 1-inch pieces.

If you use less powdered sugar, I think you could totally use this for frosting!
*TIP* I store this in the fridge or the freezer due to the beans. Enjoy!

Yummy Quinoa & Black Beans

Quinoa and Black Beans Courtesy of Valerie Fowles

INGREDIENTS:
1 teaspoon vegetable oil
1 onion, chopped (I like red onion)
3 cloves garlic, peeled and chopped
3/4 cup uncooked non-instant white quinoa (rinse and let soak 5-10 minutes)
1 1/2 cups vegetable or chicken broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
1 (15 ounce) can black beans,
rinsed and drained
1/2 cup chopped fresh cilantro (optional)
Avocado, tomato, etc (optional)
DIRECTIONS:
1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro, tomato, and avocado if desired.
This is good served with salsa and tortilla chips or wrapped in tortillas