Candied Ginger & Blueberry Black Bean Brownies

If you're a brownie purist, these might not be for you. I know many people like their baked goods plain jane (Dad) and don't want anything in their brownies or cookies. Not judging, okay? I'm also aware of the stigma regarding black bean brownies. I, myself, have tried several different black bean brownie recipes in the past and most of them were...to put it bluntly...icktastic.

Not these. 

If slaughterhouses had glass walls, the whole world would be vegetarian.
— Linda McCartney

I'm sorry to inform you, dear readers, that you won't hear much from me in the coming two weeks. If you want to know what I'm up to, follow my Facebook, Instagram, and/or Twitter to come along on my adventures! Good times are to be had, you don't want to miss it! 

These chewy, gooey black bean brownies are studded with sweet blueberries, zesty candied ginger, and dark chocolate chunks. 

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Candied Ginger & Blueberry Black Bean Brownies
Chewy, gooey black bean brownies studded with sweet blueberries, zesty candied ginger, and dark chocolate chunks.
Ingredients
  • 2 Tbsp. ground flax seed
  • ¼ cup + 3 Tbsp. cold water
  • ½ cup quick oats, dry
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp. kosher salt
  • 1 15 oz. can of black beans, rinsed well
  • 2 Tbsp. olive oil
  • 1/3 cup agave nectar (molasses or maple syrup)
  • 1 tsp. vanilla extract
  • ¼ cup dried blueberries
  • ¼ cup candied ginger, minced
  • 1/3 cup chopped dark chocolate
  • dash of flake salt for garnish (optional)
Instructions
In a small bowl, whisk together the ground flax and water. Allow to rest until ready to use. In a food processor, process the oats until the consistency of flour. Transfer to a medium bowl and whisk in the cocoa powder and salt. Add the black beans through and including the vanilla, as well as the flax mixture, to the food processor and process until the black beans are completely pulverized and smooth. Preheat oven to 375 F and coat a 9 x 9 inch baking dish with a nonstick cooking spray.Transfer the bean mixture into a large bowl and slowly add in the oat mixture, stirring to combine. Stir in the blueberries, ginger, and dark chocolate. Pour the batter into the baking dish and bake at 375 F for about 30-35 minutes, until the top of the brownies feel set. Allow them to cool for at least 15 minutes before cutting into them. Sprinkle with flake salt. Store in the fridge.
Details
Prep time: Cook time: Total time: Yield: 16

Dutch Word of The Day

Blueberry --> bosbes (bose-bess)

Good Deed of The Day

Today's deed is a little different...it's to help me! Please let me know your favorite vegan fare in Ohio. Or your favorite vegan goodies from either Whole Foods and/or Trader Joes. Or any calming or fun activities to do on the plane. Especially if you're skeezed out by flying. 

Black Bean, Corn & Red Rice Enchiladas

I sense another quiet day here at Produce On Parade. Quiet, yes, but not without a great recipe. Enchiladas! I haven't posted an enchilada recipe yet, so here's my gift to you. I know you'll love them as much as I do. They're vegan, cheesy enchiladas made with a from scratch enchilada sauce. Easy and full of good for you vegetables! 

Produce On Parade - Black Bean, Corn & Red Rice Enchiladas - These are vegan, cheesy enchiladas made with a from scratch enchilada sauce. They're easy and full of good for you vegetables!
Wrong is wrong even if everyone is doing it; right is right even if no one is doing it.
— Saint Augustine of Hippo
Produce On Parade - Black Bean, Corn & Red Rice Enchiladas - These are vegan, cheesy enchiladas made with a from scratch enchilada sauce. They're easy and full of good for you vegetables!
Produce On Parade - Black Bean, Corn & Red Rice Enchiladas - These are vegan, cheesy enchiladas made with a from scratch enchilada sauce. They're easy and full of good for you vegetables!
Produce On Parade - Black Bean, Corn & Red Rice Enchiladas - These are vegan, cheesy enchiladas made with a from scratch enchilada sauce. They're easy and full of good for you vegetables!
Produce On Parade - Black Bean, Corn & Red Rice Enchiladas - These are vegan, cheesy enchiladas made with a from scratch enchilada sauce. They're easy and full of good for you vegetables!
Produce On Parade - Black Bean, Corn & Red Rice Enchiladas - These are vegan, cheesy enchiladas made with a from scratch enchilada sauce. They're easy and full of good for you vegetables!

Look how cozy the enchis are, all snuggled up in the dish! With a warm blanket of homemade enchilada sauce, I might want to jump in too!

Produce On Parade - Black Bean, Corn & Red Rice Enchiladas - These are vegan, cheesy enchiladas made with a from scratch enchilada sauce. They're easy and full of good for you vegetables!
print recipe
Black Bean, Corn & Red Rice Enchiladas
These are vegan, cheesy enchiladas made with a from scratch enchilada sauce. They're easy and full of good for you vegetables! NOTE: Feel free to use an rice you like!
Ingredients
  • -- Enchilada Sauce --
  • 1 cup water
  • 1 15 oz. can of diced tomatoes, undrained
  • 3 Tbsp. chili powder
  • 2 Tbsp. tomato paste
  • 3 whole garlic cloves
  • ½ tsp. onion powder
  • ½ tsp. kosher salt
  • ¼ tsp. ground cumin
  • 2 Tbsp. olive oil
  • 2 Tbsp. all-purpose flour
  • -- Enchiladas --
  • 2 cups cooked red rice
  • 1 15 oz. can black beans, rinsed and drained
  • 1 cup frozen sweet corn
  • ½ cup chunky salsa
  • 1 package of shredded cheddar vegan cheese (about 2 cups), divided
  • 6 medium sized flour tortillas
  • 6 Tbsp. sour cream
  • ¼ cup fresh cilantro, chopped (optional)
  • 1 avocado, sliced
  • 1 fresh tomato, diced
Instructions
First, cook your rice according to package to yield 2 cups, if you don’t already have some on hand (I like to make mine in large batches and freeze it for later).In a blender, add all the enchilada sauce ingredients except for the oil and flour. Blend on high for a couple of minutes until completely smooth.In a small saucepan, heat the oil over medium-low. Add the flour and whisk well, then add the sauce to the pan and heat over low whisking occasionally. You may need to add a bit of additional water to get the desired consistency. It should be quite thick, but actually flow a little. In a large mixing bowl, combine the rice, beans, corn, salsa, and 1 ½ cups cheese. Mix well, then add in ½ cup of the sauce and mix again.Preheat oven to 350 F and coat a 9 x 13 in baking dish with a nonstick cooking spray. Divide the bean and rice mixture into 6 tortillas, fold into small burritos, and arrange in the baking dish. Cover evenly with the remaining enchilada sauce and bake at 350 F for 25 minutes. Remove from oven and cover with remaining cheese. Bake for 10 additional minutes, then remove from oven and allow to rest for 5 minutes.Garnish each enchilada with 1 Tbsp. of sour cream, some cilantro, a few slices of avocado, and diced tomato. Serve hot.
Details
Prep time: Cook time: Total time: Yield: 6 enchiladas
Produce On Parade - Black Bean, Corn & Red Rice Enchiladas - These are vegan, cheesy enchiladas made with a from scratch enchilada sauce. They're easy and full of good for you vegetables!
Produce On Parade - Black Bean, Corn & Red Rice Enchiladas - These are vegan, cheesy enchiladas made with a from scratch enchilada sauce. They're easy and full of good for you vegetables!
Produce On Parade - Black Bean, Corn & Red Rice Enchiladas - These are vegan, cheesy enchiladas made with a from scratch enchilada sauce. They're easy and full of good for you vegetables!

Good Deed of The Day

Did you know this?

Dutch Word of The Day

Black beans --> zwarte bonen (svar-teh bone-eh)