recipe of the month

This month, our recipes are some that my mom and I just tried. I'm in Utah this week visiting my parents while Dave works in Big Piney and my mom and I have been cooking new recipes every day. These are our two favorites--so far!
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Two-Bean Tacos
1 cup cooked great northern beans
1 cup cooked black beans
1/2 can corn
1/2 Tbsp olive oil
1/2 large onion, diced
2 cloves garlic, minced
1/2 can chicken broth
1/2 tsp ground cumin
1/4 tsp oregano
salt and pepper
tortillas
1 grilled chicken breast, cubed
sour cream
cheese
green onions, diced
tomato, diced
fresh cilantro, taken off the stem and coarsely chopped
lime juice
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In skillet, saute onion and garlic in oil until translucent. Add beans, corn, seasonings and chicken broth and cook until thick. Place bean mixture in tortilla and top with remaining ingredients. We used the kind of tortillas you need to cook at home before eating and this meal was spectacular but it would be awesome with regular tortillas too. Serves 3 adults.
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Best Ever Carrot Cake
3 eggs
1/2 cup cooked pureed white beans
1 cup applesauce
1 1/2 cups sugar
2 tsp vanilla
1 cup whole-wheat flour
1 cup white flour
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
2 cups grated raw carrots
1 cup chopped walnuts or pecans (optional)
1/2 cup shredded coconut (optional)
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Mix eggs, beans, applesauce, sugar and vanilla in large bowl. Add flours, soda, salt and cinnamon and mix well. Add carrots, nuts and coconut and mix again. Pour into greased 9x13 pan. Bake at 350 for 45-50 minutes or until a toothpick comes out clean. Poke several holes all over cake and top with the following glaze.
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Buttermilk Glaze
1/2 cup buttermilk
1/2 cup butter
1 T corn syrup
1 cup sugar
1/2 tsp baking soda
1/2 tsp vanilla
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Place buttermilk, butter, corn syrup, sugar and soda in a saucepan; bring to a boil. Boil for 4 minutes stirring constantly. Remove from heat; add vanilla and mix well. Drizzle over hot cake, spooning back over top if necessary.
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Enjoy keeping your New Year's resolutions while still eating something yummy!