Black Bean Toss

Ingredients:

• 4 5-inch corn tortillas
• 3 tablespoons canola oil
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• Nonstick cooking spray
• 1 cup chopped red onion
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 large mangoes, peeled and diced
• 2 15-ounce cans black beans, drained and rinsed
• 2 tablespoons lime juice
• 1/2 teaspoon Tabasco (or to taste) 
• 1/4 cup cilantro, chopped
• 8 cups mixed baby greens

Directions:

1. Preheat the oven to 375 degrees. Stack the tortillas and cut them into 1/4-inch-wide strips, then toss with 1 tablespoon of the canola oil, 1/2 teaspoon of the cumin and the salt. Mist a baking sheet with cooking spray; arrange the strips in a single layer and bake 10 minutes or until crisp and lightly browned. Remove from oven and let cool.

2. Heat 1 tablespoon of the canola oil in a large nonstick skillet over medium-high heat. Add the onion, bell peppers, and remaining cumin; cook, stirring, 3 to 4 minutes or until vegetables begin to soften. Transfer to a large bowl; stir in remaining canola oil and the mangoes, black beans, lime juice, Tabasco, and cilantro.

3. Divide the greens among four plates and top with the bean mixture and tortilla crisps.

[link]

Spicy Pumpkin and Shrimp Soup

Ingredients:

• 2  medium  onions, sliced
• 2  medium  carrots, thinly sliced
• 1  tablespoon  snipped fresh cilantro
• 2  teaspoons  grated fresh ginger
• 2  cloves  garlic, minced
• 1/2  teaspoon  ground allspice
• 2  tablespoons  margarine or butter
• 1  141/2-ounce can  chicken broth
• 1  15-ounce can  pumpkin
• 1  cup  milk
• 1  8-ounce package  frozen, peeled and deveined cooked shrimp, thawed
•     Fresh shrimp in shells, peeled, deveined, and cooked (optional)
•     Plain low-fat yogurt or dairy sour cream (optional)
•     Snipped fresh chives (optional)

Directions:

In a covered large saucepan cook the onions, carrots, cilantro, ginger, garlic, and allspice in hot margarine for 10 to 12 minutes or until the vegetables are tender, stirring once or twice.

Transfer the mixture to a blender container or food processor bowl. Add 1/2 cup of the chicken broth. Cover and blend or process until nearly smooth.

In the same saucepan combine pumpkin, milk, and remaining broth. Stir in the blended vegetable mixture and the 8 ounces shrimp; heat through. If desired, on small skewers thread additional cooked shrimp. Ladle soup into soup bowls. If desired top each serving with a spoonful of yogurt a sprinkling of chives, and a shrimp skewer.

[link]