Emy's chili

2 c. dry pinto beans soaked over night
6 c. water
2 c. brown rice, rinse well
1 diced yellow onion
2 cans tomato sauce
1 quart diced tomatos with juice (or 1 28 oz can crushed tomatoes)
2 Tbsp red pepper flakes
2 garlic cloves
1/2 tsp ground pepper

optional:
any fresh peppers-jalapinos, anaheim, bell etc.
shredded cheese
corn chips

Put the beans in a slow cooker and cook according to time on package (two or more hours). Add the rest of the ingredients except for the optional ones. Let simmer a couple hours. Meal is done once the rice is soft or absorbed. You will want to mix it once or twice while cooking, the rice has a tendency to rest on the bottom and may burn. This meal gets better the longer it sits.

Great as a main course, with nacho's or as a dip.

*This serves as a complete protein because of the beans and rice.

Emy's Black Bean Taco's

2 cans black beans or about 3 1/2 c. cooked beans
1 can corn (or 1 c. frozen or freshly cooked corn, if frozen cook before using)
1/2 bunch cilantro
1-2 limes (juice only)
1/8 c. balsamic vinegar
1 tsp. chili powder
pinch of salt

Corn tortilla's

lettuce (red romaine is best)

tomatoes-diced

avocado-diced

shredded cheese

Mix together first 7 ingredients and let chill for 1 hour or more (the longer the better)

Spoon on tortilla's with other ingredients (all optional).

Emy's Sassy Salsa Dressing!

3 Tomatillo's, husked
1/2 c. cilantro
5 Tbsp fresh lime juice
1 jalapeno pepper without seeds (two or more with seeds if you want it spicy)
1 garlic clove
6 Tbsp olive oil
3/4 tsp sea salt
3/4 tsp ground pepper
1 avocado

*a few tablespoons of water to thin it down to pour if nessessary

Blend till smooth, let sit and chill if time permits.

Good, healthy, and is great on salads, nacho's, taco's, chicken or beef wraps etc.

Its light, and green and creamy, and soooo good! It is one that you will lick off the plate! And it doesn't give you the gross heavy greasy feeling afterwards because it is made with healthy fats.