Directions:

1. Blend yogurt/sour cream, avocado, lime juice, cilantro, Valentina hot sauce, and a pinch of salt in a mixing bowl. Chill until ready to use.
2. Serve with Meatless Tacos or Cajun Cowboy Crawfish Nachos.

 

The post Spicy Avocado Crema first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/spicy-avocado-crema/feed/ 0 https://static.camelliabrand.com/recipes/creole-shrimp-red-bean-tacos/ https://static.camelliabrand.com/recipes/creole-shrimp-red-bean-tacos/#respond Mon, 16 Oct 2017 21:58:31 +0000 https://www.camelliabrand.com/?post_type=recipes&p=33571 Ingredients: Cilantro Lime Coleslaw an     fresh   , chopped   A few squeezes of or other , to read more ...

The post Creole Shrimp & Red Bean Tacos first appeared on Camellia Brand.]]>

Ingredients:

Cilantro Lime Coleslaw

• 1/2 an avocado
• 1/4 cup plain Greek yogurt
• 1/2 cup water
• 1 cup fresh cilantro
• 1 clove garlic
• 1 green onion, chopped
• 1/2 teaspoon salt
• A few squeezes of fresh lime juice
• Tabasco green pepper sauce or other hot sauce, to taste
• 1-2 cups shredded green cabbage

Creole Shrimp

• 1 lb. shrimp
• 2 teaspoons Creole seasoning, or to taste
• 1 tablespoon olive oil or butter

Tortillas and Toppings

• 8 small corn tortillas
• 1-2 cups cooked Camellia Brand Red Kidney Beans
• Diced avocado
• Cotija cheese
• Chopped cilantro
• Lime wedges

 

Directions:

1. Add all coleslaw ingredients (except for cabbage) to a food processor or blender, and pulse until smooth. In a bowl, toss 3/4 of the dressing with shredded cabbage and refrigerate. Reserve the rest of the dressing for topping tacos.
2. Pat shrimp dry. To a bowl, add shrimp and Creole seasoning. mix thoroughly to cover shrimp with seasoning.
3. In a wide skillet, heat oil or butter over medium heat. Add shrimp in a single layer to hot skillet, and sauté just until shrimp are seared and cooked through (pink). Be careful not to overcook.
4. Warm tortillas by wrapping in aluminum foil and heating in a 350° oven for 15-20 minutes. Or, heat individual tortillas over a gas burner flame, using tongs to flip and slightly char each side.
5. Add cooked shrimp, red beans and cilantro lime coleslaw to warm tortillas. Top with additional dressing, if desired, and add other toppings to taste.

Recipe adapted from Pinch of Yum.

The post Creole Shrimp & Red Bean Tacos first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/creole-shrimp-red-bean-tacos/feed/ 0 https://static.camelliabrand.com/recipes/black-bean-stuffed-sweet-potatoes/ https://static.camelliabrand.com/recipes/black-bean-stuffed-sweet-potatoes/#respond Wed, 07 Jun 2017 15:16:23 +0000 http://www.camelliabrand.com/?post_type=recipes&p=32955 Ingredients:   cooked , pitted and chopped , cut into wedges Directions: Preheat oven to 400 degrees. With a fork read more ...

The post Black Bean-Stuffed Sweet Potatoes first appeared on Camellia Brand.]]>

Ingredients:

• 4 medium sweet potatoes
• 1 1/2 cups cooked Camellia Brand Black Beans
• 1 large avocado, pitted and chopped
• 3/4 cup chopped cilantro
• 1/2 cup diced green onions
• 1/4 cup pepitas
• Greek yogurt or sour cream
• 1 lime, cut into wedges

Directions:

1. Preheat oven to 400 degrees. With a fork or sharp knife, pierce each sweet potato 5-6 times.
2. Place sweet potatoes on a foil-lined baking sheet and bake for 45 minutes to 1 hour, or until tender. (If in a hurry, microwave on high for 5-8 minutes.)
3. When cool enough to handle, cut open sweet potatoes and fluff/mash the insides with a fork.
4. Top each potato with cooked black beans, Greek yogurt or sour cream, avocado, cilantro, green onions, and pepitas. Squeeze limes wedges over all. Salt and pepper to taste.
5. Serve immediately.

The post Black Bean-Stuffed Sweet Potatoes first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/black-bean-stuffed-sweet-potatoes/feed/ 0 https://static.camelliabrand.com/recipes/pinto-bean-burrito-bowl-with-avocado-cilantro-dressing/ https://static.camelliabrand.com/recipes/pinto-bean-burrito-bowl-with-avocado-cilantro-dressing/#comments Wed, 02 Mar 2016 19:44:52 +0000 http://www.camelliabrand.com/?post_type=recipes&p=28369 Ingredients: Burrito Bowl cooked Frozen corn, thawed or drained, canned Chopped, cooked Halved such as goat, feta or pimento cheese read more ...

The post Pinto Bean Burrito Bowl with Avocado Cilantro Dressing first appeared on Camellia Brand.]]>

Ingredients:

Burrito Bowl

• 1/2-1 cup cooked Camellia Brand Pinto Beans
• Shredded Romaine lettuce
• Shredded red cabbage
• Frozen corn, thawed or drained, canned corn
• Chopped, cooked chicken
• Halved grape tomatoes
• Crumbled cheese such as goat, feta or pimento cheese with jalapenos
• Chopped green onions

Dressing

• Half of an avocado
• 1/4 cup plain Greek yogurt
• 1/2 cup water
• 1 cup fresh cilantro
• 1 clove garlic
• 1 green onion, chopped
• 1/2 teaspoon salt
• A few squeezes of lime juice
• Tabasco green pepper sauce or other hot sauce, to taste

Directions:

1. Combine burrito bowl ingredients in desired amounts.
2. To make dressing, add all dressing ingredients to a food processor or blender, and pulse until smooth.
3. Drizzle dressing over burrito bowl and serve.

Dressing recipe adapted from Pinch of Yum.

The post Pinto Bean Burrito Bowl with Avocado Cilantro Dressing first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/pinto-bean-burrito-bowl-with-avocado-cilantro-dressing/feed/ 1