Cook Without Book

                  Ingredients 1/2 cup   reduced-fat sour cream 1/2 teaspoon   ground cumin 1  (15-ounce) can black beans, rinsed and drained 1 cup   ripe diced peeled avocado (about 1) 1/2  poblano chile, finely chopped (about 1/3 cup) 1/4 cup   finely chopped red onion 1/4 cup   chopped fresh cilantro leaves 3 tablespoons   fresh lime juice (about 1 large lime) 1/4 teaspoon   salt 4  (8-inch) flour tortillas Preparation Combine sour cream and cumin in a small bowl; stir with a whisk. Combine beans and next 6 ingredients in a bowl. Spoon equal amounts of black bean mixture down center of each tortilla. Roll up, cut in half, and secure with wooden picks if necessary. Serve with sour cream mixture. Nutritional Information Calories per serving: 298 Calories from fat: 38% Fat per serving: 12.6g Saturated fat per serving: 3.9g Monounsaturated fat per serving: 5g Pol...

                Nutritional Information Calories per serving: 153 Fat per serving: 8g Saturated fat per serving: 3g Monounsaturated fat per serving: 3g Polyunsaturated fat per serving: 1g Protein per serving: 3g Carbohydrates per serving: 20g Fiber per serving: 2g Cholesterol per serving: 39mg Iron per serving: 1mg Sodium per serving: 92mg Calcium per serving: 22mg Ingredients 1 cup   black beans, rinsed and drained 2 tablespoons   light olive oil 1/2 cup   thawed and squeezed dry frozen spinach 1/4 cup   applesauce 2  eggs 1  egg yolk 3/4 cup   sugar 3 tablespoons   unsweetened cocoa 1 1/2 tablespoons   instant espresso powder 3 ounces   chopped bittersweet chocolate 2 tablespoons   unsalted butter 2 teaspoons   pure vanilla extract 1/2 teaspoon   salt 1/2 cup   flour 1/3 cup   mini chocolate chips 1/3 cup   chopped pecans Prepar...

              Ingredients 1 cup   uncooked quick-cooking pearl barley 1  (15-ounce) can black beans, rinsed and drained 1  pint grape or cherry tomatoes, halved 1/2 cup   finely chopped green bell pepper 1/2 cup   (2 ounces) Monterey Jack cheese with jalapeño peppers, cut into 1/4-inch cubes 1/3 cup   lemon juice 2 tablespoons   olive oil 1 teaspoon   salt 3/4 cup   fresh cilantro leaves (optional) 1/8 teaspoon   ground red pepper (optional) Preparation Cook barley according to package directions, omitting salt. Drain barley in a colander, and rinse with cold water until completely cooled. Combine black beans, next 6 ingredients, and, if desired, cilantro and red pepper in a medium bowl. Add barley to black bean mixture; toss gently. Nutritional Information Calories per serving: 349 Calories from fat: 31% Fat per serving: 12g Saturated fat per serving: 3.8g Monounsaturat...

                Ingredients 3/4 pound   medium shrimp, peeled, deveined, and cooked 1  (15-ounce) can black beans, rinsed and drained 1/4 cup   sliced scallions 1  medium diced peeled avocado 1/4 teaspoon   freshly ground black pepper 1/2 cup   bottled salsa verde 1/4 cup   chopped fresh cilantro 2 tablespoons   fresh lime juice 8  (6-inch) flour tortillas 1 1/4 cups   red bell pepper, cut into 1/4-inch strips (about 1 pepper) Lime wedges, for serving Chopped fresh cilantro, for garnish Preparation 1. Combine shrimp, beans, scallions, and avocado. Season with pepper. In a separate bowl, stir together the salsa, cilantro, and lime juice. Toss shrimp mixture with 1/4 cup salsa mixture. 2. Arrange tortillas on a microwave-safe plate in batches of 2. Place a damp paper towel over the tortillas and microwave at HIGH for 30 seconds. 3. Arrange 3–4 pepper strips in the center o...