• ¼ cup low-fat organic sour cream
• ½ cup mashed canned low sodium red beans (rinsed and drained) or Rethought Red Beans from Better Bean
• salt and pepper, to taste
• ½ ripe avocado, diced

In a small bowl, stir together the sour cream, beans, and salt and pepper. If you want a really smooth consistency, blend the ingredients in the blender. Top with the diced avocado and serve with fresh veggies, including baby carrots, sugar snap peas, sliced jicama, cucumber and radishes.

• Alexia Organic Yukon Select Fries
• Better Bean Three Sisters Chili
• Daiya Cheddar Wedge shredded in a cheese grater
• Chopped tomato
• Chopped red onion
• Chopped green onion
• Micro greens for garnish on top

It’s snackage time, and who doesn’t love some chili cheese fries?

This whole dish is assembled from pre-made products I bought at the store. Homemade chili would be awesome, but if you don’t have time or patience like me (most often), I really like the stuff Better Bean Company makes. Their chili has red and black beans,and despite all the different kinds of peppers they use, the spicy is on the mild side.

Best yet, this bowl is vegan, gluten-free, soy-free, and GMO-free.

I baked my fries,at 400 degrees for 15minutes using spray on olive oil. Trader Joe’s has some great olive oil spray. Spritzing the fries with olive oil spray makes them crunchy without loading on all the fat like regular frying would do.

To melt the cheese, put your fries in the bowl first, then layer with chili, and sprinkle on the shredded Cheddar. Put in the microwave for like 30 seconds or enough time for the cheese to melt. Then, add on the onions and tomato.

1 package of Three Sisters Chili 2 cups Bob’s Red Mill Gluten-Free Cornbread Mix ¼ cup water ¼ cup brown rice syrup 1 tablespoon extra-virgin olive oil

1. Preheat oven to 375 F. Line or grease a 12 cup muffin tin. 2. In a large bowl, mix all ingredients until well combined. Place about ¼ cup of batter into each muffin cup and smooth the surface. 3. Bake until firm and a toothpick inserted comes out clean, about 15 minutes.

1 – 14 OZ better bean™, Cuban Black Beans 2 cups 1/2-inch pieces peeled pumpkin or winter squash 1 medium onion, coarsely chopped 1 cup frozen whole kernel corn 1 Four-ounce can diced green chilies 1/2 teaspoon salt 3 ounces cream cheese, softened 1/2 Eight ounce corn muffin mix 1 egg, lightly beaten 1/3 cup milk 1/3 cup canned pumpkin

1. Preheat oven to 400 degrees F. In large skillet cook pumpkin (or squash), and onion over medium heat until onion tender, Stir in Cuban black beans, corn, chilies, and salt. Heat through. Stir in cream cheese until blended. Transfer mixture to 2-1/2-quart baking dish. 2. In medium bowl stir together corn muffin mix, egg, milk, and pumpkin puree until just combined. Spoon over bean mixture. 3. Bake 20 minutes or until inserted toothpick inserted into topper comes out clean.

better bean™ rethought red beans baguette olive oil white truffle oil fresh garlic tomato black olive goat cheese (optional) cilantro

Thin slice baguette and toast one sides in oven broiler. Flip toasts, drizzle second side with olive and white truffle oil, spread chopped garlic and broil until crispy. Sautee red beans in olive oil until crispy. Spread thin layer of beans on the toasts. Then garnish with chopped tomatoes, black olives and cilantro. Optionally try some goat cheese garnish. These are awesome!!!

2 tubs Better Bean™ Chipotle Bean Dip 1 avocado, chopped 2 tomatoes, chopped

Mix together and serve with fresh cut veggies and chips. We like local, organic and healthy brands like La Rosa, Flax Snax.

½ cup chopped organic green onions, 1 chopped bell pepper, minced fresh garlic, minced chipotle peppers in adobo, top with melted cheese.

Better Beans™ Refried Beans (red or black) Corn tortillas Tillamook, cheddar cheese, or vegan cheese – grated Tomatoes – chopped Green Onions – chopped Olive Oil Mild Green Tomatillo Sauce

Fry tortilla in about 1TBSP olive oil until semi-firm. Place line of refried beans, grated cheese, tomatoes, green onions & sauce down middle. Fold tortilla and continue frying until tortilla crispy and cheese melted. Serve!

Some nice green salsas include Herdez Green Salsa and Whole Foods 365 Tomatillo Salsa.

1 tub Better Bean Company Beans – your favorite flavor Grated Tillamook Cheese Chopped green onion Chopped tomato Chopped avocado Corn Chips

Place chips on a sheet pan, garnish with beans, veggies, then cheese. then pepperoncini. Broil until cheese melts and corn chips get browned.

Optional chopped pepperoncini or pickle jalapeno pepper – adds a nice kick!

1 tub (14oz) of Better Bean Cuban Style Black Beans 1 cup Lotus brand Jade Rice (or regular Jasmin rice) 1/4 cup vermicelli as optional accent 1 cup water (add 1/2 cup water if using vermicelli) 1 cup white wine (use a cheap Chardonnay) 1 chopped green pepper 1 chopped small onion 1/4 cup olive oil 1 teaspoon salt 1 tablespoon garlic powder Bouquet garnet of herbs of provence – place two teaspoons in a tea ball

Place olive oil in sauce pan and turn on high. Sauté onions, green pepper and rice until rice browns and onions get soft. (5 mintues) Place water, wine, salt, garlic, bouquet garnet in sauce pan, cover. Once boiling, put heat on low and simmer for 20 minutes. Do not remove cover. While rice cooking warm Cuban Style Beans with a bit of water in another sauce pan. After 20 minutes when rice is cooked add beans on top of or to the side of the rice. (Remove bouquet garnet). Serve!

1 tub Cuban Black Beans German Spaztle Egg Noodles topped with hand chopped pesto

To make pesto combine two parts (by volume) hand chopped fresh basil, one part hand chopped pine nuts, and one part grated parmigiana cheese. Then add a touch of lemon juice, a chopped garlic clove and mix with extra virgin olive oil. A fresh and delicious entree.