Category Archives: Vegetarian and Vegan

Spicy Bean Burritos

Growing up, we didn’t eat a lot of beans. Sometimes we’d have chili and they’d show up there, but other than that, they were limited.

Now that I have my own kitchen (and have had for some time!) beans are a frequent guest at our dinners. I am so lucky that CH will eat almost anything and he happens to love beans, so it’s a win-win. Nothing will beat the Tuscan white beans we had while traveling in Italy, but I will keep trying recipes until I get it right.

This meal however is one of my favourite go-to quick dinners, and it has even been made many upon many times – I was just lucky that I planned ahead a little and managed to take a photo this time around.  I even made these while living in France last year.  They are healthy, very budget-friendly and the bottom line – they are delicious.

Like I said above, this is an easy weeknight dinner that is ready in about half an hour and is absolutely delicious for lunch the next day (or two!). Feel free to fill them with whatever toppings you like – just be careful not to over-stuff them or you will have burrito explosion :)!  Oh, and if you don’t like spicy, kick back the amount of chili powder to your liking.  One final note – feel free to use whatever canned beans you have on hand – I’ve used only black beans, a mixture of white beans/black beans, and straight pinto beans – use what you like and they will be delicious.


Spicy Bean Burritos

about 6 servings
Prep Time: 20 minutes (prep while the beans cook!)
Cook Time:  20 minutes


 For the bean filling:

  • 2 tsp. olive oil
  • 1 small onion, diced
  • 2 cloves garlic, grated or minced
  • 1 tsp. chili powder
  • 1 tsp. minced chipotle in adobo sauce
  • 1 tsp. ground cumin
  • 1 small pinch of cayenne pepper
  • S&P to taste
  • 1/3 cup water, vegetable broth or chicken broth
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (15 oz.) can pinto beans, drained and rinsed
  • 6 TBSP of your favourite store-bought salsa

 For serving:

  • 6 (9- or 10-inch) flour tortillas, warmed
  • Shredded cheddar cheese
  • Diced cherry tomatoes
  • Shredded romaine lettuce
  • Diced red onion
  • Diced cucumber
  • Low-fat sour cream or Greek yogurt
  • Diced cilantro


To make the bean filling:

Heat the oil in a skillet over medium-high heat.  Add the onion and sauté until translucent and slightly brown. Add the garlic, chili powder, chipotle, cumin, salt and cayenne; stir, cooking just until fragrant, 30-60 seconds.

Add the beans and the water or broth to the skillet.  Bring the mixture to a boil.  Reduce the heat to medium-low and allow the mixture to simmer for 10 minutes.  Remove the skillet from the heat and stir in the salsa.

Spoon about a third of a cup of the bean mixture down the center of each tortilla.  Top each serving with a pinch of shredded cheese, tomatoes, lettuce, onion, cucumber cilantro and sour cream.  Roll the tortilla up tightly, burrito style, and serve immediately.


Recipe slightly adapted from Annie’s Eats, as seen on Pink Parsley Catering, originally from Cooking Light


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Filed under Healthy, Mains, Mexican, Vegetarian and Vegan

Chickpea Chocolate Chip Cookies

You read that right, there are chickpeas in these cookies.  OKAY, forget I said that.  Instead, you read this: the most amazing, life-changing chocolate chip cookies.

That’s all you need to know, I promise.  Make these, it’s that simple.

Ohkay, I will provide a little blurb.  I “Pinned” these on Pinterest a while ago, forgot about them, and then remembered them when I felt like baking something a few weeks ago.  I never need to worry about eating too many baked treats (unless it’s chips or popcorn…then it’s fair game), but CH is bad at indulging.  Thus, when I bake goodies, I try to make them as healthy as possible, so that when he eats 10 right away, I don’t feel as bad.

I admit it though, I couldn’t believe someone would put chickpeas in cookies…but something was telling me to just try it.  I followed the recipe, getting more and more excited as I went through the steps, and when they finally went in the oven, I couldn’t wait to get them out.

These cookies are everything a good chocolate chip cookie is:  slightly crispy on the outside, moist and chewy on the insider. These have easily replaced my favourite chocolate chip cookie recipe, and just to prove they are “that good” here is a comment I received at work via email from CH:

“I never want to eat a non-chickpea chocolate chip cookies again, in fact, I will throw out the Chips Ahoy cookies at home tonight in protest […]”.

Just trust me, they are that good.

And enjoy a cookie that clocks in a 83 calories, 3 grams of fat, 2 grams of fiber and 3.1 grams of protein per cookie.  Now that’s a cookie that you can have more than one of 🙂


Chickpea Chocolate Chip Cookies

Yield:  4 dozen
Prep Time: 15 minutes
Cook Time:  12 – 14 minutes


  • 1 cup firmly packed brown sugar
  • 1/2 cup butter, room temp
  • 1 egg
  • 1 egg white
  • 1 teaspoon vanilla extract
  • 1/3 cup lowfat vanilla yogurt
  • 1 15 oz can chickpeas, rinsed + patted dry
  •  2 1/4 cup all purpose flour
  • 1/4 cup almond meal
  • 1 teaspoon baking soda
  • pinch of kosher salt
  • 8 oz semi-sweet chocolate chips


Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.

In a medium bowl, whisk together fours, almond meal, salt and baking soda.

In the bowl of an electric mixer, beat together butter and sugar until fluffy.

Add chickpeas and beat until finely mashed. Add eggs one at a time continuing to beat.

Mix in yogurt and vanilla and then incorporate dry ingredients on low speed until dough forms.

Stir in chocolate chips by hand.

Drop dough by teaspoonful on each cookie sheet about two inches apart.

Dampen hands and gently push on the top of each piece of cookie dough flattening each slightly.

Cook for 10 to 15 minutes or just beginning to brown and toothpick comes out clean. Resist the urge to over bake! They will look undercooked but if the toothpick comes out clean they are done.

*** I divided the dough in-half and frozen one portion of it for future use (I rolled it into a long log and wrapped it in plastic wrap). When I wanted a batch of cookies, I sliced the log into disks’ and then cut the disks in half).  They were just as good as the first batch!

Recipe from Cooking With My Kid


Filed under Breakfast, Desserts, Healthy, Vegetarian and Vegan

I’m Back…Arugula, Tomato and Olive Tapenade

I’m finally back… where have I been you ask?  Working a lot, writing final exams (3 in total!), getting over a serious stomach bug and finally moving into a new house.  It’s been a busy couple of weeks and we aren’t even settled in the new house yet.

After weeks of eating salads, take-out and not at all (darn stomach bug!) I was SO ready to get back in my kitchen.  But, then the move happened, which caused all of my kitchen items to be boxed up and moved into a new home.  As of last night, I have finally unpacked all of my kitchen items…the rest of the house remains untouched. I don’t know about you, but I always forget how many kitchen items I have…

However, as you can imagine I wanted a quick recipe, that wasn’t involved.  Time is still limited around here – dinners are quick, but we are trying to be healthy – even more so as usual, especially with all of the eating out we’ve been doing.

So, when I received the blog Cheese Curd In Paradise for this round of the Recipe Swap, it was very hard to steer away from some of her very sinful looking recipes (go visit her blog and you will see exactly what I am talking about!).  I browsed through almost everyone of her tabs, and came across a recipe for Olive Tapenade.  I love olives and this recipe immediately reminded me two recipes that one of my BF’s made a while back for a few parties.  Having a container of tapenade in the fridge was a welcomed idea – perfect for a quick snack while unpacking.  I also followed Cheese Curd’s recommendation to use a food processor to achieve the perfect consistency.

This is a fresh, light and easy to prepare recipe that would be welcome on any party table, appetizer spread or just over the weekend for a quick snack. Serve with a fresh loaf of bread, or even over freshly grilled chicken breast.  This recipe is so versatile, and also easy to adapt based on what you have on hand (just like I did!).


Arugula, Tomato and Olive Tapenade

Yield: 3 cups
Prep Time: 10 minutes
Cook Time: nil


  • 2/4 cup pitted green olives
  • 1/4 cup pitted kalmata olives
  • 1/4 cup cherry tomatoes
  • 4 TBSP Parmesan cheese
  • 4 cups of fresh arugula
  • 1 red pepper, cored and seeded
  • 2 TBSP capers, drained
  • 1 lemon, juiced
  • 1 large garlic clove, grated or minced
  • 1/8 cup olive oil
  • 1/4 cup fresh mint
  • 1/4 cup fresh cilantro
  • salt and pepper


Combine all ingredients in the bowl of your food processor.

Pulse until well combined, minced well and consistent (you don’t want any big chunks of anything)!

Taste for seasoning – add more lemon juice, salt, pepper etc. if needed.

Serve with baguettes, crackers, or however you please (goat cheese is a great accompaniment – as seen in the photos!)

Recipe adapted from Cheese Curd In Paradise


Filed under Appetizers, Bread, Healthy, Vegetarian and Vegan