Quinoa Chocolate Cupcakes with Avocado Icing

Enjoy these chocolatey, moist cupcakes made with healthy quinoa and topped with a smooth avocado frosting. The perfect mix of healthy and sweet

Ingredients:

• 1 cup cooked quinoa
• 1/2 cup almond flour
• 1/3 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup maple syrup
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/3 cup chocolate chips
• 2 ripe avocados
• 1/4 cup cocoa powder for icing
• 1/4 cup maple syrup for icing
• 1 teaspoon vanilla extract for icing

Instructions:

Preheat oven to 350F 175C and line a cupcake tin with paper liners

In a food processor, blend cooked quinoa, almond flour, cocoa powder, baking powder, and salt until smooth

Add eggs, maple syrup, melted coconut oil, and vanilla extract to the food processor, blending until well combined

Stir in chocolate chips manually

Scoop the batter into the cupcake liners, filling each about 2/3 full

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean

While cupcakes cool, prepare the avocado icing by blending ripe avocados, cocoa powder, maple syrup, and vanilla extract until smooth

Once cupcakes are completely cooled, spread avocado icing on top of each cupcake

Optional: garnish with additional chocolate chips or cocoa powder

Enjoy your delicious Quinoa Chocolate Cupcakes with Avocado Icing

Slow Cooker Jambalaya

This is a hearty and flavorful Cajun dish that is made in the slow cooker with rice, spicy Andouille sausage, tender chicken, and aromatic vegetables.

Ingredients:

• 1 lb chicken breast, diced
• 1 lb Andouille sausage, sliced
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 3 celery stalks, chopped
• 3 cloves garlic, minced
• 1 can 14
• 5 oz diced tomatoes, undrained
• 1 cup chicken broth
• 2 cups long grain white rice
• 2 teaspoons Cajun seasoning
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 2 green onions, chopped for garnish

Instructions:

Diced chicken, sliced Andouille sausage, chopped onion, bell peppers, celery, and minced garlic should all be put in a slow cooker

Add chicken broth, rice, diced tomatoes with their juices, thyme, oregano, cayenne pepper, salt, and pepper

Mix things together well

Set the timer for 3 to 4 hours on high or 6 to 8 hours on low

The rice should be done and the chicken should be soft

Chopped green onions should be added to the top before serving

Enjoy while hot

Vegan Vegetable Kofta Curry

A delightful vegan twist to the traditional vegetable kofta curry, made with a blend of grated vegetables and aromatic spices, simmered in a creamy coconut curry sauce.

Ingredients:

• 2 cups grated mixed vegetables carrots, cauliflower, peas
• 1 cup chickpea flour
• 1 teaspoon ginger-garlic paste
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder
• Salt to taste
• 2 tablespoons chopped cilantro
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 cup coconut milk
• 1 cup water
• Salt to taste
• 1 tablespoon lemon juice

Instructions:

In a bowl, mix grated vegetables, chickpea flour, ginger-garlic paste, garam masala, turmeric powder, chili powder, salt, and cilantro

Form small balls koftas from this mixture

Heat vegetable oil in a pan

Fry the vegetable balls until they turn golden brown

Remove and set aside

In the same pan, add chopped onions and saut until golden brown

Add cumin seeds, coriander powder, and tomato puree

Cook until the oil separates from the mixture

Pour in coconut milk and water

Bring to a simmer

Add salt and lemon juice

Stir well

Gently add the fried vegetable balls into the curry

Simmer for 5-7 minutes until the koftas absorb the flavors of the curry

Serve hot with rice or naan

Sheet Pan Lemon and Herb Cod with Vegetables

This Paleo-friendly recipe for Sheet Pan Lemon and Herb Cod with Vegetables is a healthy and flavorful dish thats easy to prepare. The combination of lemon, herbs, and fresh vegetables complements the mild and flaky cod perfectly. Its a nutritious and satisfying meal thats perfect for a weeknight dinner or a special occasion.

Ingredients:

• 4 cod fillets
• 2 cups of broccoli florets
• 2 cups of cauliflower florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Lemon slices for garnish

Instructions:

Set the oven temperature to 400F 200C

Mix the olive oil, lemon juice, minced garlic, dried thyme, dried oregano, salt, and pepper in a big mixing bowl

Blend thoroughly

Arrange all the prepared vegetables and the cod fillets onto a parchment paper-lined sheet pan

Evenly drizzle the cod and veggies with the lemon-herb mixture

Make sure the ingredients are thoroughly coated with the seasoning by giving everything a gentle toss

On the sheet pan, distribute the ingredients evenly

Bake for 20 to 25 minutes in a preheated oven, or until the vegetables are soft and the cod flakes easily with a fork

Before serving, garnish with slices of lemon

Savor your delicious Lemon and Herb Cod with Vegetables on a Paleo Sheet Pan

Favorite Chili Cheeseburgers

Delicious and satisfying chili cheeseburgers with a kick of jalapeños, perfect for your BBQ gatherings.

Ingredients:

• 1
• 5 lbs ground beef
• 1 cup shredded cheddar cheese
• 1/2 cup chopped onions
• 1/2 cup diced tomatoes
• 1/4 cup pickled jalapeos
• 1/4 cup ketchup
• 2 tbsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• 4 hamburger buns

Instructions:

Preheat the grill to medium-high heat

In a bowl, mix ground beef, salt, pepper, chili powder, and cumin

Form the seasoned beef into four patties

Grill the patties for 4-5 minutes per side, or until desired doneness is reached

During the last minute of cooking, top each patty with shredded cheddar cheese to melt

Toast the hamburger buns on the grill for about 1 minute

Assemble the burgers by placing a patty on each bun

Top with chopped onions, diced tomatoes, and pickled jalapeos

Drizzle ketchup over the toppings

Serve immediately and enjoy your favorite chili cheeseburgers

Chocolate Truffles

Savor the creamy, rich goodness of homemade chocolate truffles. These delicious candies are ideal as a sweet gift for loved ones or for special occasions.

Ingredients:

• 12 oz 340g of high-quality semi-sweet chocolate, chopped
• 1/2 cup 120ml of heavy cream
• 2 tablespoons 30g of unsalted butter
• 1 teaspoon 5ml of pure vanilla extract
• Cocoa powder, powdered sugar, or crushed nuts for coating

Instructions:

Heat the butter and heavy cream in a medium saucepan over low heat until it starts to simmer

Avoid boiling

Take the saucepan off of the burner and mix in the vanilla extract and chopped chocolate

Stir until smooth and the chocolate has melted completely

After transferring the chocolate mixture to a shallow dish, chill it for two to three hours, or until it solidifies

Scoop out tiny portions of the chilled chocolate mixture with a spoon or melon baller, then roll them into 1-inch balls

Transfer them to a tray lined with parchment paper

To set, place the chocolate truffles in the refrigerator for a further half hour

To coat the chilled truffles, roll them in powdered sugar, cocoa powder, or crushed nuts

Enjoy the chocolate truffles served room temperature

Beef and Burgundy Burgers

With the rich flavor of Burgundy wine and other tasty ingredients, these Beef and Burgundy Burgers are a tasty take on regular burgers. Great for a fancy meal or a barbecue in the backyard.

Ingredients:

• 1 lb ground beef
• 1/4 cup Burgundy wine
• 1/4 cup breadcrumbs
• 1/4 cup finely chopped onion
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 4 burger buns
• Lettuce, tomato, and other toppings of your choice

Instructions:

Put breadcrumbs, chopped onion, Parmesan cheese, egg, Worcestershire sauce, garlic powder, salt, and pepper in a bowl

Add the ground beef and mix it all together

Combine the parts until they are well mixed

Split the mixture in half and shape each half into a burger patty

Warm up your grill or pan on the stove by setting it on medium-high heat

The burger patties should be cooked for four to five minutes on each side, or until they are done the way you like them

Put the burger buns on the grill and toast them for one minute, or until they get a little brown

Put lettuce, tomato, and other toppings on the bottom half of each bun to make your burgers

On top of the toppings, put a cooked burger patty

Then, cover it with the top half of the bun

Hot Beef and Burgundy Burgers go well with your favorite sides

Snow Pops Taartjes van An

Delight in the winter magic with these Snow Pops Taartjes van An. These cake pops are a sweet treat with a festive touch, perfect for any snowy celebration.

Ingredients:

• 1 box of white cake mix
• 1 cup vanilla frosting
• 1 package white candy melts
• Snowflake-shaped sprinkles

Instructions:

As directed on the package, bake the white cake and allow it to cool completely

After the cake has cooled, crumble it into a big bowl, then stir in the vanilla frosting until thoroughly mixed

Roll the cake mixture into tiny spherical balls and arrange on a tray covered with parchment paper

Use a double boiler or the microwave to melt the white candy

After dipping each cake pop completely into the melted candy, return it to the tray

Dust the cake pops with snowflake-shaped sprinkles while the candy coating is still wet

Let the cake pops set fully before assembling or storing

Fruit-Filled Scuffins

These Fruit-Filled Scuffins are a delightful combination of muffins and scones, filled with a burst of mixed berries and a touch of fruit preserves. They make for a perfect breakfast treat or afternoon snack.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 cup plain yogurt
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup mixed berries blueberries, raspberries, strawberries
• 1/4 cup fruit preserves apricot, raspberry, or your choice
• Powdered sugar for dusting optional

Instructions:

Preheat your oven to 350F 175C and line a muffin tin with paper liners

In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, and salt

In a separate bowl, whisk together the melted butter, yogurt, egg, and vanilla extract until well combined

Pour the wet ingredients into the dry ingredients and stir until just combined

Do not overmix; its okay if there are a few lumps

Gently fold in the mixed berries, being careful not to crush them

Spoon the muffin batter into the prepared muffin tin, filling each cup about two-thirds full

Make a small well in the center of each muffin with the back of a spoon and add a teaspoon of fruit preserves to each well

Bake in the preheated oven for 18-20 minutes or until the scuffins are golden brown and a toothpick inserted into the center comes out clean

Allow the scuffins to cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely

Once cooled, you can dust the scuffins with powdered sugar if desired

Enjoy your delicious fruit-filled scuffins

BBQ Chicken Pizza Bread Rolls

These BBQ Chicken Pizza Bread Rolls are a delightful fusion of barbecue chicken, gooey cheese, and fresh herbs rolled up in soft pizza dough. They make for a perfect appetizer or snack for any occasion

Ingredients:

• 2 cups shredded cooked chicken
• 1 cup barbecue sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup chopped red onion
• 2 tablespoons chopped fresh cilantro
• 1 can refrigerated pizza dough

Instructions:

Preheat oven to 375F 190C

In a bowl, mix shredded chicken with barbecue sauce until evenly coated

Unroll pizza dough onto a lightly floured surface

Spread barbecue chicken mixture evenly over the dough

Sprinkle shredded mozzarella cheese, chopped red onion, and fresh cilantro over the chicken mixture

Starting from one edge, roll up the dough tightly to form a log

Slice the log into 1-inch thick rolls

Place rolls on a baking sheet lined with parchment paper or lightly greased

Bake for 15-18 minutes, or until the rolls are golden brown and the cheese is melted and bubbly

Serve warm and enjoy

Savory Beef Stew

This tasty beef stew will make your family feel good and fill them up. Beef, potatoes, carrots, and celery that are soft and cooked in a tasty broth make a hearty dish that is great for cold nights.

Ingredients:

• 1 1/2 lbs beef stew meat, cut into 1-inch cubes
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 4 cups beef broth
• 1 onion, diced
• 3 cloves garlic, minced
• 4 carrots, peeled and sliced
• 3 potatoes, peeled and cubed
• 2 stalks celery, sliced
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions:

In a large bowl, toss beef cubes with flour until evenly coated

In a Dutch oven or large pot, heat olive oil over medium-high heat

Add beef cubes and cook until browned on all sides, about 5 minutes

Add diced onion and minced garlic, saut until fragrant, about 2 minutes

Pour in beef broth and stir, scraping up any browned bits from the bottom of the pot

Add carrots, potatoes, celery, thyme, and bay leaf

Season with salt and pepper

Bring to a boil, then reduce heat to low and simmer, covered, for 1 1/2 to 2 hours, or until beef and vegetables are tender

Remove bay leaf before serving

Fresh Fig, Bacon and Blue Cheese Pizza

Indulge in the delightful combination of sweet fresh figs, savory bacon, and creamy blue cheese on a perfectly crispy pizza crust. This unique and decadent pizza is a gourmet treat that will satisfy your taste buds.

Ingredients:

• 1 pizza dough
• 1/2 cup pizza sauce
• 1 1/2 cups fresh figs, sliced
• 1 cup cooked bacon, crumbled
• 1 cup blue cheese, crumbled
• 1/4 cup fresh basil leaves
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

Preheat your oven to 475F 245C and place a pizza stone or baking sheet in the oven to heat up

Roll out the pizza dough on a floured surface to your desired thickness

Transfer the rolled-out dough to a piece of parchment paper

Spread the pizza sauce evenly over the dough, leaving a small border around the edges for the crust

Evenly distribute the sliced fresh figs, crumbled bacon, and blue cheese over the sauce

Season the pizza with salt and pepper to taste

Carefully transfer the parchment paper with the assembled pizza onto the hot pizza stone or baking sheet in the oven

Bake for 12-15 minutes or until the crust is golden and the cheese is melted and bubbly

Remove the pizza from the oven and sprinkle fresh basil leaves over the top

Drizzle with a little olive oil for added flavor

Slice and serve your delicious Fresh Fig, Bacon and Blue Cheese Pizza hot

Salad Mogette Vendee with Tomato and Basil

A refreshing salad featuring tender mogette beans, juicy cherry tomatoes, and fragrant basil, tossed in a simple olive oil and red wine vinegar dressing.

Ingredients:

• 1 cup dried mogette beans
• 4 cups water
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh basil leaves, chopped
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste

Instructions:

Moquette beans should be rinsed with cold water

Put the mogette beans and water in a pot

Once the beans are soft, simmer for 45 to 60 minutes on low heat after bringing to a boil

After cooking, drain the mogette beans and set aside to cool

The cooked mogette beans, cherry tomatoes, and chopped basil should all be combined in a big bowl

Mix the olive oil, red wine vinegar, salt, and pepper in a small bowl

After adding the dressing to the bean mixture, gently toss to mix

To allow the flavors to mingle, refrigerate for a minimum of half an hour

If desired, top with extra basil leaves and serve chilled

Street Tacos

These street tacos taste great and are easy to make. Pick your favorite meat and enjoy the real flavors of Mexican street food.

Ingredients:

• 1 lb boneless chicken, pork, or beef, thinly sliced
• 2 cloves garlic, minced
• 1 onion, finely chopped
• 2 tablespoons vegetable oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup fresh cilantro leaves, chopped
• 1 cup diced onions
• 1 lime, cut into wedges

Instructions:

Put the vegetable oil in a pan and heat it over medium-high heat

When you add the chopped onion and minced garlic, saut until the onion turns clear

Put in the meat slices and cook until they are browned and done

Add cumin, chili powder, salt, and pepper to the meat to taste

Mix things together well

To make the corn tortillas soft, heat them in a dry skillet or the microwave

On each tortilla, put a large spoonful of the cooked meat mixture

Add chopped cilantro and diced onions on top

With lime wedges on the side, serve hot

Gluten Free Carrot Cake

A delicious and moist gluten-free carrot cake, perfect for vegans and those with gluten sensitivities. This cake is packed with flavor from the carrots, spices, and nuts, and sweetened with natural sugars.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1/2 cup tapioca flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup coconut sugar
• 1/2 cup maple syrup
• 1/2 cup coconut oil, melted
• 3 flax eggs 3 tbsp ground flaxseed 9 tbsp water
• 2 tsp vanilla extract
• 2 cups grated carrots
• 1/2 cup raisins
• 1/2 cup chopped walnuts

Instructions:

Warm the oven up to 175F 350C

A 9-inch round cake pan should be greased and floured

Mix almond flour, coconut flour, tapioca flour, baking powder, baking soda, salt, cinnamon, nutmeg, and coconut sugar in a large bowl with a whisk

Put the melted coconut oil, flax eggs, and vanilla extract in a different bowl and mix them together

Add the wet ingredients to the dry ones and mix them together until everything is well mixed

Add the grated carrots, raisins, and chopped walnuts, and mix them in

Spread out the batter in the cake pan that has been prepared

Put it in the oven and bake for 40 to 45 minutes, or until a toothpick stuck in the middle comes out clean

Cool the cake in the pan for 10 minutes, then move it to a wire rack to cool all the way down

Serve and have fun

Frigarui din Seitan si Legume

Enjoy the smoky flavors of grilled seitan and vegetables with this delicious barbecue recipe. The marinade infuses the seitan with rich tastes, making every skewer a delight for your taste buds.

Ingredients:

• 500g seitan, cut into cubes
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 zucchini, sliced
• 1 red onion, quartered
• For Marinade:
• 3 tbsp olive oil
• 2 tbsp soy sauce
• 2 tbsp tomato paste
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

In a bowl, mix all the ingredients for the marinade together with a whisk

Put vegetable chops and seitan cubes in a large dish

Add the marinade and toss them around to cover them all

Put it in the fridge with the lid on for at least an hour, or overnight for the best taste

Warm up the grill over medium-high heat

Alternate between putting vegetables and seitan that has been marinated on skewers to make a colorful mix

Turn the skewers every so often while grilling for 10 to 15 minutes, or until the seitan is browned and the vegetables are soft

If you want, you can serve it hot and top it with fresh herbs

Magia Negra Wine Paired with Grilled Ribeye Steak

Indulge in the magical flavors of Magia Negra wine paired with perfectly grilled ribeye steaks. The robust and fruity notes of the wine complement the rich, juicy flavor of the steak, creating a dining experience thats truly enchanting.

Ingredients:

• 2 Ribeye steaks 1 inch thick
• Salt and pepper to taste
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/4 cup Magia Negra wine
• 2 sprigs fresh rosemary
• 1 tablespoon butter

Instructions:

Warm the grill up to high heat

Add a lot of salt and pepper to the ribeye steaks

Spread olive oil on the steaks and then add minced garlic on top of them

For medium-rare, or until done to your liking, cook the steaks on the grill for 4 to 5 minutes per side

Add a rosemary sprig to each steak and pour Magia Negra wine over them in the last minute of cooking

Take the steaks off the grill and give them 5 minutes to rest

To serve, put a pat of butter on top of each steak

Pumpkin Cheesecake Bites Cookies

Pumpkin Cheesecake Bites are bite-sized cookies that combine the flavors of pumpkin, cream cheese, and warm spices. Theyre the perfect fall treat, with a graham cracker crust and a drizzle of white chocolate

Ingredients:

• 1 cup pumpkin puree
• 8 oz cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1 cup white chocolate chips

Instructions:

Put the pumpkin puree, sugar, vanilla extract, and pumpkin pie spice in a mixing bowl

The cream cheese should be soft

Mix until everything is smooth and well mixed

Melt the butter in a different bowl and mix in the graham cracker crumbs until the mixture looks like wet sand

Put a tablespoon of the graham cracker mixture in the bottom of each mini muffin tin cup to make the base of the cookie

On top of each graham cracker crust, put a tablespoon of the pumpkin cheesecake mix

The mini muffin tin needs to be chilled for at least two hours so that the cookies can set

For 20 seconds at a time, stir the white chocolate chips in a bowl that can go in the microwave until they are smooth and melted

Pour the melted white chocolate over the pumpkin cheesecake bites that have been chilled

Put the bites back in the fridge so that the chocolate drizzle has time to set

Take the pumpkin cheesecake bites out of the muffin tin carefully once the chocolate is set

These pumpkin cheesecake bite cookies are delicious

Serve them and enjoy them

Pressed Spritz Cookies

Pressed Spritz Cookies are delicious, buttery, bite-sized treats that are simple to make and share. Their distinctive shapes and optional colorful decorations make them a popular choice for special occasions or whenever you crave a tasty cookie.

Ingredients:

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• Food coloring optional
• Sprinkles or colored sugar optional

Instructions:

Preheat your oven to 375F 190C

In a large mixing bowl, cream together the butter and sugar until light and fluffy

Add the egg, vanilla extract, and almond extract

Beat well to combine

Gradually add the flour and salt to the wet ingredients

Mix until just combined

If using food coloring, divide the dough into separate portions and color each with a few drops of food coloring

Mix until the color is evenly distributed

Fill a cookie press with the dough, choosing your desired disc shape

Press the dough onto ungreased baking sheets, leaving some space between cookies

If desired, decorate the cookies with sprinkles or colored sugar

Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden

Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring to wire racks to cool completely

Once the cookies are completely cooled, store them in an airtight container

One-Pot Tex-Mex Orzo

This Tex-Mex orzo dish is tasty and simple to make. It has orzo pasta, black beans, corn, and spices, all of which are traditional Tex-Mex ingredients. Its a great meal for busy weeknights when you dont have time to spend hours cooking but still want something tasty and filling.

Ingredients:

• 1 cup orzo pasta
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 can 14
• 5 ounces diced tomatoes
• 1 cup corn kernels
• 1 can 15 ounces black beans, drained and rinsed
• 1 cup vegetable broth
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese
• Fresh cilantro for garnish

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

Put in the diced onion and red bell pepper and cook them until they get soft

Crack open the cans and add the black beans, corn, chili powder, cumin, salt, and pepper

Bring the mix to a boil, then turn down the heat and let it cook for 10 minutes

Add the orzo pasta to the pot and mix it well

Put the lid on and cook on low heat for another 10 to 12 minutes, or until the orzo is done and the liquid is gone

Cover and let sit for a few minutes until the cheese melts

Then take it off the heat and sprinkle shredded cheddar cheese on top

Add fresh cilantro as a garnish before serving