Black Bean Taco Filling

I've been looking for a yummy taco filling for a LONG time...found one! And it's easy, which is even better. :) Also, I think it would be a good chip dip, and it's about a million times better than refried beans.

1 Tbsp olive oil

1 onion, diced

1 yellow bell pepper, chopped

2 cloves garlic, minced

2 15 oz. cans black beans, drained, rinsed, and smashed

2 Tbsp yellow cornmeal

1 1/2 Tbsp cumin

1 tsp cayenne

1 tsp paprika

1 tsp chili powder

1 cup salsa

Heat olive oil in a skillet over medium heat. Stir in onion, pepper, and garlic, cook until tender. Stir in mashed beans, then add the cornmeal. Stir in the spices and salsa. Cover and cook 5 minutes. See, easy peasy!

Scalloped Coconut Curry Potatoes

These are super delicious! Taunalee and I made up the recipe in a fit of creativity last night, and it turned out really good!

You'll need:

10 small-mediumish yukon gold potatoes

1 medium onion

1-2 cups fresh spinach leaves

2 parts salt: 1 part yellow curry powder, to taste

1 can coconut milk

¼ cup soy milk

1/3 cup flour

unsweetened coconut flakes

Slice the potatoes and mince the onion. Grease a 9x13 pan and layer half the potatoes, half the onion, and half the spinach leaves. Sprinkle half the flour and half the seasonings on top. Repeat with remaining potatoes, onions, spinach leaves, flour, and seasonings. Pour the milk over top of the entire dish, and sprinkle with coconut flakes. Cover and bake at 375 degrees for an hour. Remove cover and bake for 15 more minutes.

Taunalee says they're so creamy you can't even tell there's no dairy in them.