Our version of coconut shrimp has a crunchy coating of fiber-rich coconut flour with unsweetened coconut flakes and toasty whole-wheat panko bread crumbs. Breading and freezing the shrimp raw ensures they will be perfectly cooked inside with a crispy crust.
Pancakes take a savory turn with this almond and cornmeal version topped with black bean salsa and a drizzle of cilantro-infused yogurt.
Piled high with seasoned beans and veggies, these tostadas are more assembly than cooking. If you’re inviting your floormates to your room for dinner or a late-night snack, you can get extra fancy and add a dollop of sour cream, fresh cilantro or a dash of hot sauce.
A meal version of the popular dip, this salad is packed with tasty layers such as crisp lettuce, olives, cheese and avocado. Canned black beans add a source of protein without having to cook – for a twist, try mixing them with corn kernels for extra sweetness. You can use corn from the cob or frozen and thawed corn.
Ingredients like black beans, Greek yogurt and turkey chorizo sausage pack lot of protein into this easy breakfast dish.
Crispy baked plantain chips and creamy cilantro sauce top this easy layered bowl for a variety of textures and a tropical salty-spicy, savory-sweet flavor combination.
Layering half of the cheddar inside this casserole ensures every bite is cheesy. Ancho chile powder gives this dish a touch of smoky heat without being overly spicy, but if you don’t have it on hand, feel free to use regular chile powder instead. Serve with lime wedges for a hit of acidity.
A honeyed orange dressing adds sweet and tart notes to this veggie- and bean-packed salad with shrimp.