Fruit Salsa With Cinnamon Crisps – Fruit Salsa With Cinnamon Crisps Love It?  pin It To Save It! Follow Spend With Pennies On Pinterest For More Great Recipes! I Need To Be Able To Give This Recipe A 100 Star Rating… It’s That Good And So Easy!  this Is Perfect As An Appetizer, Snack,…


Follow Me on Pinterest

Mini Pepper Nachos With Corn, Black Beans And Avocado – Mini Pepper Nachos With Corn, Black Beans And Avocado 2/3 Cup Corn (grilled, Charred, Fresh, Thawed Or Canned) 2/3 Cup Black Beans 2/3 Cup Pico De Gallo Or Your Favourite Salsa 1 Medium Avocado, Diced Salt And Pepper To Taste 1 Pound Mini Peppers, Halved And Seeded 1 Cup Cheddar Cheese, Shredded 1/4 Cup Green Onions Or Cilantro (optional)


Avocado Tacos with Black Bean-Corn Salsa

Avocado Tacos with Black Bean-Corn Salsa
Cuisine: Mexican
Recipe type: Sides
Serves: 4

Prep time: 
Cook time: 
Total time: 

  • 1 (14-ounce) can black beans, rinsed and drained
  • 1½ cups frozen corn, thawed
  • ½ red onion, small diced
  • 1 roma tomato, seeded and small diced
  • ¼ cup lime juice
  • 1 jalapeno, diced (seeds removed if you prefer a less spicy salsa)
  • ¼ cup chopped fresh cilantro
  • 12 (6-inch) corn tortillas
  • 3 large avocados, peeled, pitted, and sliced
  • Salt to taste

  1. In a medium bowl, combine the black beans, corn, onion, lime juice, cilantro, and salt. Set aside to marinate.
  2. Place a large, heavy skillet over high heat. Heat the tortillas, one at a time, on the skillet until soft and pliable, about 1 minute per side.
  3. Wrap in a clean kitchen towel to keep warm.
  4. To serve, place and even amount of avocado in each tortilla and season lightly with salt. Spoon on the salsa, draining as you go, then serve.Avocado Tacos with Black Bean-Corn Salsa


Roasted Habanero Salsa

Roasted Habanero Salsa
Cuisine: Mexican
Recipe type: Salads
Serves: 2

Prep time: 
Total time: 

  • 9 plum tomatoes
  • 2 Habanero peppers
  • ½ red onion
  • 6 cloves of garlic
  • Handful of fresh cilantro
  • Juice of one lime
  • 1 tbs. olive oil
  • 1 tsp. red wine vinegar
  • Salt and pepper to taste

  1. Half the habanero peppers, remove stems and seeds.
  2. Line baking sheet with foil, place halved peppers on foil, and roast under broiler until slightly blackened, about 2-3 minutes.
  3. Finely dice roasted habaneros, tomatoes, garlic, and onions, place in large bowl.
  4. Wash and de-stem cilantro, chop finely, add to bowl.
  5. Add wet ingredients (lime juice, olive oil, and vinegar) to bowl.
  6. Mix together, salt and pepper to taste.Roasted Habanero Salsa-2