Chicken Flautas

Happy “National Guacamole Day!”…

I made these delicious chicken flautas in our air fryer.

Flautas are typically fried in oil, however these air fryer flautas are just as crispy and tasty. Crispy and chewy goodness actually!

So easy to make and so delicious!  I used a store bought rotisserie chicken, some cheeses, soft flour tortillas and a few spices, that’s it!

I also made some guacamole and used it as a dip for my flautas along with salsa & sour cream.

These flautas are a delicious new favorite treat for us!

~ Chicken Flautas ~

Ingredients:

2 cups shredded chicken

1+1/2 tsp ground cumin

1 tsp chili powder

1 tsp paprika

1/4 tsp garlic powder

1 cup shredded Mexican style blend cheese, cheddar or pepper jack

Cream cheese

12 small soft flour tortillas -taco sized

Olive oil cooking spray

Additional ingredients for toppings or dipping:

Guacamole

Salsa

Sour cream

Shredded Lettuce

Diced Tomatoes

Diced onion

Pico de Gallo

In a medium bowl add shredded chicken, spices, and cheese, mix to combine all ingredients.

To make the flautas, spread a thin layer of cream cheese onto a tortilla to the edges-(this helps to keep them rolled.)

Next place about a heaping tablespoon of chicken-cheese mixture down the length of a tortilla slightly off center and then roll tortilla edge over chicken mixture and continue to roll up tightly. Place seam side down on a prepared oil spayed air fryer basket, or pan if baking. Continue for each flauta.

After all the flautas are rolled spray generously with cooking spray.

Air fry or Bake at 425° for 15-20 minutes until golden brown and crisp.

Remove and serve warm along with additional ingredients for topping or dipping.

Enjoy!

Chicken Taquitos Cooked in the Air Fryer

I made these delicious Chicken Taquitos in our air fryer.

Taquitos are typically fried in oil, however these air fryer taquitos are just as crispy and tasty.

I used a store bought rotisserie chicken, some Mexican style cheese, soft corn tortillas and a few spices, that’s it! So easy and so delicious.

I also made some guacamole and used it as a dip for my taquitos along with some salsa and sour cream.  A new favorite treat for us!

- Chicken Taquitos -

Ingredients:

2 cups shredded chicken

1+1/2 tsp ground cumin

1 tsp chili powder

1 tsp paprika

1/4 tsp garlic powder

1 cup shredded Mexican style blend cheese, cheddar or pepper jack

12 Soft white corn tortillas

Olive oil cooking spray

Additional ingredients for toppings or dipping:

Salsa

Guacamole

Sour cream

Shredded Lettuce

Diced Tomatoes

Diced onion

Pico de Gallo

In a medium bowl add shredded chicken, spices, and cheese, mix to combine all ingredients.

Place tortillas between two damp paper towels and microwave for 20-30 seconds, this makes them easier to roll and helps prevent tearing.

To make the taquitos, place about a tablespoon of chicken mixture down the length of a warmed tortilla slightly off to one side and then roll tortilla edge over chicken mixture and continue to roll up tightly then place seam side down on air fryer basket or pan if baking. Continue for each taquito.

Spray generously with cooking spray.

Air fry or Bake at 425° for 15-20 minutes until golden brown and crisp.

Remove and serve warm along with additional ingredients for topping or dipping.

Enjoy!

Chicken Fajita Bowl

 

This is a healthy and delicious favorite!  And, the answer to “What’s for dinner?!”

Chicken Fajita Bowl.  

Sautéed chicken, peppers & onions, brown rice, black beans, avocado, jalapeño, and cheese. Easy and delicious, filling and nutritious!  This is very customizable and can be made by simply using the amount of each ingredient per your liking and omitting those that you don't. 

Taco Tuesday could be Fajita Bowl Tuesday instead?!

~ Chicken Fajita Bowl ~

::: Sauté diced chicken breast in 1 Tbsp olive oil, add sliced peppers and onions, sprinkle on fajita seasoning and cook until chicken is done and peppers/onions are crisp tender.

In a medium sized bowl layer in 1/2 cup cooked brown rice, chicken, peppers and onions, black beans and additional fresh ingredients-avocado, jalapeño, shredded cheese.

Optional: Top with sour cream and salsa. {Less carb alternative-omit rice and sub mixed greens.}

Enjoy!

Air Fryer Corn Tortilla Chips

Snacking happy!  I’m always looking for new ways to eat healthy, lighter or cut calories.  Snacks are important to help one stay satisfied between meals, but they can throw the balance way off if not careful!

We’ve been enjoying these guilt free Air fryer corn tortilla chips and salsa!  Two whole corn tortillas are only 100 calories, and Salsa is almost no-calorie at only about 10 calories per 2 TBSP!

These air fryer chips are so simple to prepare and so delicious!

To prepare:  I cut the whole soft corn tortillas into chips, put them in a single layer, spray lightly with olive oil spray, place them into the Air fryer and cook at 400° for approximately 8-10 minutes, then serve with some tasty salsa.

~*~

Happy “Cinco de Mayo!”

Today we are enjoying this!  We always love my homemade Guacamole with Salsa and fresh Air Fryer Corn Tortilla Chips!

~ Happy Hour goodness today!

Hello May

Here we are in the month of May already!  It seemed so far away at the beginning of the year.  We have much to celebrate in the month of May.  Being from Indy, we always look forward to the Indy 500, which happens around our national holiday in May, Memorial Day.  There's the extra special day to celebrate Moms on Mother's Day.  This month there's also our youngest daughter's birthday and the event of the year for all of us is her upcoming wedding day, which we're very excited about, and is approaching quickly!

And, tomorrow for some, or most who partake, we have Cinco de Mayo with lots of celebrations and great Mexican foods.  We usually do some type of celebrating on this day, whether with friends having a home gathering, or meeting up to enjoy foods and festivities at one of the local Mexican restaurants.  We love everything about Mexican food, it's one of our frequent and favorite cuisines for sure!

I thought I would share a few recipes for some goodies that would be perfect for Cinco de Mayo!

image source

Let's begin with something that is great as a dip with tortilla chips, or it can be a side dish on its own.

Black Bean Salad - Confetti Salad

This is one of my favorite soups!  Anytime of year. I often find some version of it on most Mexican restaurant menus.  This is my recipe that I like to make at home.

Chicken Tortilla Soup - slow cooker method

The ultimate Mexican dish that most everyone will enjoy!

 Chicken Fajitas

And, this salad is always a good choice, it's like an over-loaded taco in a bowl!

Taco Salad

Last but not least, we call these "pork tacos" they are actually called Pork Stew Nuevo León Style / Asado de Puerco.   This dish is delicious and not difficult to prepare, but, it requires a little patience with preparation, and is well worth it!

Pork Stew Nuevo León Style / Asado de Puerco

I'm sure all of the the above dishes would go down smoothly with a refreshing ice cold Margarita, or Cerveza(Beer)!  However, if you are like me and can't drink tequila and not big on beer, give my favorite frozen beverage a try!  It's my version of the Strawberry Daiquiri made with vodka instead of rum.  Tammy's Daiquiri 

His-(Margarita) & Hers-(Tammy's Daiquiri)

Have a Happy Cinco de Mayo!  And, have some tasty Mexican food to celebrate!

Happy MAY Everyone!...

Chicken Tortilla Soup - slow cooker method

There's a few weeks of winter left yet, and it's still that time of year when the comfort of a bowl of soup is the perfect choice for lunch, or dinner.  There's just nothing better than a bowl of soup when the temperature drops, and it always feels like a big warm hug!  Chicken Tortilla Soup is like that for me, and it's a favorite of mine when I go out for Mexican food.

In seeking the perfect recipe so I could make Chicken Tortilla Soup at home, I put together a recipe that has just the right ingredients and all the flavor I was looking for.  And, since I cooked it in my crock pot/slow cooker it was almost effortless with it being so easy to make, and all the while it cooked it was filling the house with the delicious smell of homemade goodness! 

This Chicken Tortilla Soup is hearty and filling.  A tasty blend of spices adds just the right amount of flavor, and the additional toppings added before serving gives it that extra something special that would surely be missed, if not there!  You can leave them off, but I strongly recommend reconsidering that if you do!  I mean, how could you do that, seriously?  It's even better with the extras!

I added some crushed tortilla chips around the rim of my bowl, then some diced avocado, a squeeze of lime, a nice mound of shredded monterey jack cheese, and for added heat- a sprinkle of diced jalapeno.  It was ... Perfect!  You can also kick-up the heat of this soup by adding a bit of red pepper flakes or hot sauce, too! 

The richness of the broth is a delicious blend of all the flavors within!  And, I think it is a nice color and overall the soup is appealing visually.

Also this soup is a great next day 'left-overs' dish that might be even better then!

Give my Chicken Tortilla Soup recipe a try, I hope you will find that you enjoy it too.  I think it's delicious!

Chicken Tortilla Soup - slow cooker method

Ingredients:
1 1/2 lbs boneless skinless chicken breasts
4 cups low-sodium chicken broth
1 (14.5 oz) can petite diced tomatoes
1 (4 oz) can chopped green chilies, drained
1/2 medium yellow or sweet onion, finely chopped
2 cloves of garlic, crushed or minced
3 tsp chili powder
2 tsp ground cumin
1 tsp paprika
salt and freshly ground black, pepper to taste
1 (14.5 oz) black beans, drained and rinsed
1 can corn, drained or 1 1/2 cup frozen corn
2 Tbsp chopped fresh cilantro
1 fresh lime, cut into wedges

Additional ingredients for topping before serving:
tortilla chips-pieces, or strips-(see recipe below to make your own.)
Monterrey jack cheese, shredded or a Mexican blend
fresh avocado, diced
fresh tomatoes, diced
fresh jalapeno, seeds and veins removed, then chopped
sour cream
red pepper flakes, tabasco or hot sauce

Directions:

Pour diced tomatoes into slow cooker, add the chicken broth.  To that add the onion, garlic, chili powder, cumin, paprika, salt and pepper, and mix together  Next, place the chicken breasts into the slow cooker with the other already added ingredients, cover with lid, set to low heat and cook for 5 to 5 1/2  hours, or until chicken is fully cooked.  Carefully remove chicken and chop/shred into bite sized pieces, then place back into slow cooker, along with the corn, black beans, and cilantro.  Stir gently and allow to cook further until thoroughly heated.

Serve topped with a squeeze of lime,  shredded cheese, tortilla strips or pieces, and other optional ingredients.




Baked tortilla strips

Ingredients:
corn tortillas
cooking spray, or canola or vegetable oil
salt

Directions:

Preheat oven to 400 degrees. coat both sides lightly and evenly with oil.  Stack a few tortillas on top of each other, then cut into approximately 1/4 inch strips.  Line a baking sheet with parchment paper  or a silpat, arrange strips in a single layer, season with salt, then bake in preheated oven 12-15 minutes, toss at  once or twice during cooking, and continue until golden and crisp.  Let cool on paper towels, then store in an airtight container.  

These could also be fried in oil on the stove top, or in a deep fryer.

Enjoy!...

Pork Stew Nuevo León Style / Asado de Puerco

I'm sure I have mentioned a time or two, how much we really enjoy Mexican food.  It's one of our favorites, and it is a frequent choice when we are considering "what's for dinner?" 

Just back from a recent business trip to Mexico, Hubby was enthusiastically telling me all about a dish he'd had while there and that he was able to obtain the recipe for.  He described it as these "delicious pork tacos" and said he really wanted to prepare the dish one evening, and assured me how delicious it was.  

He made a special effort to search online and then order the peppers needed for the recipe.  Once the peppers arrived we were fully prepared with all the other ingredients to proceed together in recreating this delicious authentic Mexican dish, one he had raved on about!  My curiosity was peeked and I looked forward to trying it.

Turns out those "delicious pork tacos" are actually called Pork Stew Nuevo León Style / Asado de Puerco. 

I did enjoy the dish and found it to be both unusual, and surprisingly good.  It wasn't difficult to prepare, but it did require a little patience with preparation.   The peppers were mild and flavorful, and they also give the dish it's deep rich color.  This is a must try if you are looking for something different, for sure.  

     

Pork Stew Nuevo León Style / Asado de Puerco

Serves 8

Ingredients:

2 pounds of pork (with a little fat) cut into small cubes

(I used boneless pork chops with most of the fat removed)

4 tbs. of cooking oil or lard

water as needed

corn tortillas - soft, not crisp

shredded cheddar cheese 

For the sauce:

4 ancho peppers

4 guajillo peppers  

1/2 of an avocado pit (seed)

4 garlic cloves

5 peppercorns

1 tsp. dried oregano 

3 cloves

3 bay leaves

1/2 tsp. cumin seeds

1/2 inch of a cinnamon stick

1/2 teaspoon thyme

Salt as necessary

Note: Using a small electric coffee grinder to grind the spices will make it easier and faster to grind them.  First grind all the herbs and spices, then add the avocado pit half and grind.  The result will be a powder like texture with a delicious aroma.

Directions:

In a large heavy pot cover the pork with water and cook over medium/high heat until the meat is tender and the water has evaporated. This should take about 30 minutes. The meat will begin to brown.  Add the oil or lard and stir fry until the meat is just browned and tender.

Sauce:

While the pork is cooking, use your kitchen scissors to split open the peppers, remove the seeds and veins, then lightly toast peppers on a warm skillet, but do not allow them to burn. Cover the toasted peppers with hot water and leave to soak for about 20 minutes. Drain thoroughly, reserving the water used.

Put 3/4 cup of water into the blender, a few of the peppers, garlic, cumin, oregano, peppercorns, bay leaves, cloves, thyme, cinnamon and a 1/2 avocado seed and blend for at least 1 minute. Add a 1/2 cup of water and blend for a few more seconds to mix thoroughly. Add the rest of the peppers a little at a time and blend until smooth adding more water as needed to mix thoroughly.

Pass the sauce through a strainer and add to the pot with the meat. Cook over medium heat and stir frequently to prevent sticking. Add more water as needed, salt to taste, and keep stirring until the sauce thickens to the consistency of thick gravy, this will take about 15 minutes.

Serve with white rice and soft, warmed corn tortillas, and garnish with shredded cheese(optional).

We enjoyed ours by placing an ample amount on a warmed corn tortilla, added a sprinkle of cheese, and then folded them in half to form a taco.  They were delicious!

Enjoy!...

Recipe adapted from: mexicoinmykitchen

Steak & Italian Sausage Chili

I started making Chili using steak and italian sausage years ago to change up the recipe I had always used before, which called for using ground beef.  My husband loved the new steak and italian sausage method so much, that it is the only way he has wanted me to make it since.  It is hearty and meaty, and it's always a delicious crowd pleaser.  And might I add, a real man pleaser too!*wink*  

We love spicy foods around here at our place, so I usually make my chili hot and spicy.  We must have all the fixin's to go with our chili too, a bit of macaroni or pasta, shredded cheese, diced onion and a nice handful of Fritos corn chips to top it off.  I've also added a dollop of sour cream on occasion as well.  I often enjoy some saltine crackers on the side, they work well to scoop up a big ole bite of yummy-ness!  Sometimes adding a little butter on the crackers, to eat along with the chili is good too.  

This is one of those guess-timation recipes, a bit of this and a some of that, so I have as best put this to a follow-able recipe.  This recipe makes a big pot of chili! ...plenty for a group of maybe eight people, or plenty for second helpings for just a few, and/or plenty to freeze for later.  Enjoy!

Steak & Italian Sausage Chili

Ingredients:
1 -lb lean thin steak - cut into small cubes
1/2 -lb sweet italian sausage or 3 italian sausages with casing removed
5 -14oz cans of diced tomatoes (and their juice)
3 -16oz cans of chili beans (I prefer the Bush's brand)
1 packet mild chili seasoning
1 packet hot chili seasoning
3 tbsp chili powder
2 tbsp ground cumin
1 tsp onion powder
1 tsp garlic powder
olive oil -a drizzle to satue meat
ground red pepper or red pepper flakes to taste (optional-if you like more heat!)

Additional Ingredients and Toppings:
cooked macaroni or pasta
shredded cheese ie. cheddar or mexican blend or four cheese
diced onions
Fritos corn chips
saltine crackers
sour cream (optional)



Directions:
In large soup pot on med high heat, add olive oil and saute steak until no longer pink, push to outer edges and then add sausage to center of the pan and break up finely as it cooks, combine and continue to cook meats till browned.  Any liquid from the meats can be drained off at this time.  Add tomatoes and seasonings and stir together.  Add the beans and carefully stir in.  Add red pepper to your heat preference-(optional).  Simmer on low to medium heat, then increase temperature before serving.  (Tastes even better the next day, or if you have any left-overs)    

I love me some spicy chili!...

Chicken Fajitas

We love Mexican style food!  I'll admit we do go out for it mostly.  However, we do enjoy homemade Chicken Fajitas for dinner often when we are eating at home, and it's so easy and fairly quick to prepare.  You can, but you don't have to get all fancy with this dish either.  When finished cooking the meat and vegetables I simply serve it up right from the hot pan, having the warmed soft tortillas along with all of the other fixings to go with it on-the-ready at the table.  A side of tortilla chips and salsa, and some fresh made guacamole to go along with it, is what completes it for us.

You may choose to use steak instead of the chicken for steak fajitas.  This recipe provides plenty for the two of us as a meal, also there's usually enough left over for a serving of a couple fajitas for lunch the next day too.  Depending on how much is used for each fajita, this makes about six to eight fajitas.  I do use the fat-free refried beans and fat-free sour cream.  I prefer a large sweet vidalia onion, and all colors of bell pepper, green, yellow, orange and red make it look even more colorful and appealing!  This is a meal that's good just about anytime, and also makes for a great cool weather dish, especially with some spicy salsa to go with it!

Chicken Fajitas  

Ingredients

2 large skinless-boneless Chicken Breasts or 2 packages Chicken Tenders

2 large or 3 medium Bell Peppers

1 large sweet Onion

1 - 16oz. can Refried Beans

4 tbsp. Olive Oil

Fajita or *Taco Seasoning - to your taste

1 package Soft Tortillas - medium sized - approximately 8 to 10 tortillas 

1 to 2 cups or more Shredded Mild Cheddar or Mexican Blend Cheese

small container Sour Cream

Directions

Cut chicken into bite sized pieces.  Slice bell peppers and onions uniformly.  Add 2 tbsp. of the olive oil to a medium hot pan (non-stick or cast iron works well).  Add chicken to the pan, add seasoning and cook chicken while turning frequently for a few minutes until it is starts to change color and to appear cooked.  Remove chicken from pan, set aside for now.  Add remaining olive oil, peppers, onions and more seasoning to the pan, cook for a few minutes while turning frequently until softening slightly.  Add the chicken back to the pan, mix all together and cook for additional few minutes until beginning to brown, lower the heat and cover.  Warm refried beans in a small sauce pan or microwave in a microwave safe bowl.  Warm tortillas according to package directions.  Serve by spreading 1 or 2 teaspoons of refried beans and about 1/2 cup of the chicken mixture onto a warm tortilla down the center, add cheese and sour cream, roll up like a burrito.  Salsa, guacamole or hot sauce can be added as well. 

* link to my homemade taco seasoning:

 Taco Seasoning - Homemade

 

This serving style makes it easy to put the fajitas together with everything on-the-ready, adding as much or as little as desired to make it your own way.  It doesn't have to be fancy to be good!

Enjoy!

Labels:  Recipes

Taco Salad

Tammy's

 Taco Salad  

One of my favorite salads is the Taco Salad.  Taco Salads can be a calorie overload, with a lot of them being offered at restaurants served in a large tortilla bowl, with loads of meat, cheese and sour cream.  I make taco salad at home with a more health conscience approach.  I make it often and change it up slightly from time to time, but mostly use a basic salad recipe.

Mixed Greens with Tomatoes, Avocado, Black Beans, Shredded Cheese, Black Olives and Red Onion, topped with lean Ground Beef cooked with *Taco Seasoning (I make it homemade), along with a few Tortilla Chips, chunky Salsa and finished with a nice dollop of fat-free Sour Cream.

Cook one pound of ground beef, drain, add two heaping tbsp. taco seasoning and (if using package type)-1/4 cup of water and simmer until liquid is absorbed.  Prepare other ingredients for salad, top with ground beef, tortilla chips, salsa and sour cream.  Serve.

Adapt this basic recipe to what and how much you like of the ingredients, although using 1/2 cup-4 oz. of the seasoned lean ground beef, 1/4 cup of shredded cheese, a hand full of tortilla chips, and 2 tbsp of fat-free sour cream is recommended.  I don't feel like I am missing out on anything with this delicious version of taco salad.

Finish with topping of chips, salsa and sour cream.

Tammy's

*Taco Seasoning - Homemade

Ingredients:

2 Tbsp. chili powder

1-1/2 tsp. ground cumin

1 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. black pepper

1/2 tsp. paprika

1/4 tsp. oregano

1/4 tsp. crushed red pepper

1/4 tsp. salt

Mix all ingredients together.  Use 1 to 2 tablespoons of taco seasoning mixture per pound of meat, or to your taste.  Place taco seasoning mixture in an airtight container to store for future use.

Taco Seasoning - Homemade

I found myself in a pinch for taco seasoning since I had forgotten to pick some up at the store.  I was all prepared or so I thought, to make taco salad.  I usually use the taco seasoning in the paper packets(doesn't everyone?).  With always having several different spices and seasonings on hand, I figured I had all the ingredients in the cupboard and that I could probably manage a close enough copy to the package type.


I found my homemade version to be very tasty, I really liked it and this recipe will be what I'll use from now on.  Also I can feel better about it too, since I know exactly what is in it!  I like that I can I make it fresh when needed and I think it even looks more appealing too.

~Tammy's~

Taco Seasoning 

Ingredients:
2 Tbsp. chili powder
1-1/2 tsp. ground cumin
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. black pepper
1/2 tsp. paprika
1/4 tsp. oregano
1/4 tsp. crushed red pepper
1/4 tsp. salt


Directions:
Mix all ingredients together.  Use 1 to 2 tablespoons of taco seasoning mixture per pound of meat, or to your taste.  Place taco seasoning mixture in an airtight container to store.

Enjoy!...

Black Bean Salad - Confetti Salad

I love this salad, it's so delicious, it's also healthy, and it's nice and colorful too!  I owe thanks to my Sister for this tasty and healthy recipe.  I altered her basic recipe a bit and made it my own.  I really liked this salad and it was a big hit the first time I made it to take along to a pitch-in gathering!   I've since seen a few different variations of it.

{ Thanks again Sis! :) }

This is a great take along, or take for lunch.  It doesn't need to be refrigerated, but it can be served cold or room temperature.  It can be served as a salad side dish, or a dip with chips.  Maybe even in a tortilla as a wrap, or perhaps enjoyed in pita bread with some low fat cheese and sour cream.  This dish is low calorie and full of veggies and protein!  Good for you and tastes good too, that's certainly a good combination to me!

Black Bean Salad / Confetti Salad

- Basic Recipe -

Ingredients:

2 15-oz. cans black beans rinsed and drained

1 cup grape tomatoes,  halved

1 can corn drained or small bag of frozen-thawed

1 small red onion diced

1 bell pepper diced

1 avocado diced

1 jalapeno diced

1/4 cup fresh chopped cilantro 

(1 cup of rice or pasta could be added also)

Dressing ingredients:

juice of 1 1/2 limes

1/4 cup olive oil

1 small glove garlic minced or crushed

1/4 tsp. cayenne pepper -or to taste

1  tsp. chili powder  -or to taste

pinch of salt

Directions:
Combine all ingredients except avocado in a large bowl, mix together and then add dressing, toss well.  Add Avocado and mix gently before serving.  

~~~ ~~~ ~~~

- Altered Recipe -

Large amount for sharing!

Ingredients:

3 15 oz. cans of black beans rinsed and drained

1 1/2 cups grape tomatoes, halved

2 cans of mixed yellow and white corn, drained or 1 bag frozen mixed corn-thawed

1 red and 1 green bell pepper, diced or 1/2 each of orange, yellow, green and red for more color

2 avocados, diced
1 small red onion, diced

1 jalapeno diced -optional

1/2 cup chopped fresh cilantro or fresh parsley if preferred

Dressing:

1/3 cup olive oil

juice from 2 limes

1/4 tsp. jalapeno seasoning or cayenne /red pepper -or to taste

1 tsp. chili powder

1 tsp. cumin

1/4 tsp. coriander -optional

1 small garlic glove minced or crushed or 1/2 tsp. garlic powder

1/4 tsp. seasoned salt

Directions:
Combine all ingredients except avocado in a large bowl, mix together and then add dressing, toss gently to combine well.  Best if refrigerated a few hours or over night to enhance flavors. Add Avocado and mix gently before serving.  Serve cold or at room temperature.

This could be altered in many ways, with using different herbs and vegetables or additional types of beans or nuts.  Endless possibilities!...

Enjoy!...