Southwest Black Bean Hummus Wraps

by Jessica on April 27, 2016

Southwest Black Bean Hummus Wraps | http://mybakingheart.com #HummusMadeEasy #spon

The fatigue that comes along with being pregnant is no joke. I almost don’t want to venture into the kitchen because the thought of cooking anything worth eating would take too long. And I definitely don’t want to be standing there on my swollen feet for an hour or two.

Since I’m now a huge fan of the ‘quick & easy’ recipe, these Southwest Black Bean Hummus Wraps are a dream come true! Their main ingredient is BUSH’S new ‘Hummus Made Easy’ and with just one pouch and a can of BUSH’S Beans, you’ve got delicious, homemade hummus on hand in less than two minutes!

Southwest Black Bean Hummus Wraps | http://mybakingheart.com #HummusMadeEasy #spon

The variety featured in these wraps is BUSH’S Southwest Black Bean. It’s the perfect blend of tahini, olive oil and bold, southwest spices. And when blended with a can of rinsed and drained BUSH’S Black Beans, you get a spicy little kick with each bite. The wraps are filled with warm chicken, colorful pico de gallo and creamy cheese. Refreshing and filling, all in one!

Southwest Black Bean Hummus Wraps | http://mybakingheart.com #HummusMadeEasy #spon

Available at Walmart, BUSH’S Hummus Made Easy is simple, yet the quality is on point. All three yummy flavors are preservative-free, plus you can dress them up with all kinds of extra ingredients. And because they’re so easy to whip up, they’re wonderful for an after-school snack or last-minute guests!

Southwest Black Bean Hummus Wraps | http://mybakingheart.com #HummusMadeEasy #spon

Southwest Black Bean Hummus Wraps

Yield: 4 wraps

Ingredients

  • 1 pkg BUSH'S Southwest Black Bean Hummus Made Easy
  • 1 (15 oz) can BUSH'S Black Beans, drained and rinsed
  • 4 lg spinach tortillas
  • 3 c shredded, cooked chicken
  • 2 c pico de gallo
  • 1-1/2 c shredded, Fiesta Blend cheese

Instructions

Following the directions on the package of Hummus Made Easy, blend together the hummus mix and can of beans until it reaches your desired consistency.

Spread tortillas with hummus, leaving a 2-inch border. In center of wraps, layer equal amounts of hummus, shredded chicken, pico de gallo and cheese. For each wrap, fold two sides of wrap over filling, then roll tightly, ending seam side down. Cut in half and serve!

http://mybakingheart.com/2016/04/27/southwest-black-bean-hummus-wraps/

Southwest Black Bean Hummus Wraps | http://mybakingheart.com #HummusMadeEasy #spon

Signature

Disclosure: This is a sponsored opportunity & product was provided by Bush Brothers, The Women Bloggers and Kendal King Group; however, the photography & opinions expressed herein are solely those of the author. #HummusMadeEasy

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Black Bean Venison Chili

by Jessica on April 25, 2016

Black Bean Venison Chili | http://mybakingheart.com #OXO #BowlsBowlsAllTypesOfBowls

When OXO asked if I’d create a bowl filled with fresh inspiration, I knew it’d be one featuring venison. Chris shot a beauty this past Fall and we’ve reaped the benefits ever since with a freezer full of meat. So, when a happy package filled with new tools arrived on my doorstep, I couldn’t wait to test them out!

The Ground Meat Chopper & Turner has three wide blades to help chop & stir ingredients without having anything get stuck in between. It’s silicone edge is great for scraping the sides of the pan without scratching your cookware and transferring food when it’s ready is a breeze. It breaks up ground meat perfectly!

Black Bean Venison Chili | http://mybakingheart.com #OXO #BowlsBowlsAllTypesOfBowls

Since I started MBH back in 2008, I’ve tried my fair share of choppers. But with OXO’s Vegetable Chopper with Easy Pour Opening, I’ve found the perfect one. It quickly and safely chops veggies and fruits in one easy motion. With the back opening, you can easily pour the contents out without removing the lid. The stainless steel blade pattern and recessed cutting area keeps food in place while the lid provides leverage for efficient chopping. And I love the removable grid that helps clean between the teeth of the chopper. No more spending half an hour removing onion peels with a toothpick!

Black Bean Venison Chili | http://mybakingheart.com #OXO #BowlsBowlsAllTypesOfBowls

Black Bean Venison Chili | http://mybakingheart.com #OXO #BowlsBowlsAllTypesOfBowls

Their Silicone Ladle is a new favorite of mine, as well. It’s ideal for stirring and serving soups and sauces, of course; but the beauty is in the combined heat resistance and non-stick genius with flexible edges. They’re designed to easily scrape contents from pots and pans for efficient serving and clean-up and they do just that!

Black Bean Venison Chili | http://mybakingheart.com #OXO #BowlsBowlsAllTypesOfBowls

We love serving this Black Bean Venison Chili “bar-style” when having friends and family over. All taste buds are satisfied when everyone can create their own bowl. There are rarely leftovers, but when there are, this makes for a great lunch the next day!

Black Bean Venison Chili

Yield: 8 servings

Ingredients

    For the Chili:
  • 2 lbs ground venison
  • 1 tbsp vegetable oil
  • 1-1/2 c onion, chopped
  • 2 tbsp fresh garlic, minced
  • 1/4 c chili powder
  • 1 tbsp ground cumin
  • 1 tsp dried oregano leaves, crushed
  • 1 tsp dried thyme leaves, crushed
  • 2 (28 oz) can diced tomatoes, undrained
  • 2 (15 oz) cans black beans, rinsed & drained
  • For the Chili Bar:
  • Fritos Corn Chips
  • Chopped onions
  • Chopped green onions
  • Sliced grape tomatoes
  • Fresh cilantro
  • Sour Cream
  • Shredded Cheese

Instructions

Brown ground venison in stockpot over medium heat for 8 to 10 minutes or until venison is no longer pink, breaking up into 3/4-inch crumbles. Remove from stockpot with slotted spoon. Set aside and pour off drippings. Heat oil in same stockpot over medium heat until hot. Add onions and garlic; cook and stir 3 to 5 minutes or until onions are tender.

Return venison to stockpot. Add chili powder, cumin, oregano and thyme; cook and stir for 2 to 3 minutes. Stir in diced tomatoes and bring to a boil. Reduce heat; cover and simmer 15 to 20 minutes. Uncover stockpot; continue simmering 5 to 10 minutes more, or until thickened to desired consistency, stirring occasionally. Stir in beans; cook 5 to 10 minutes or until beans are heated through. Season with salt and black pepper, as desired. Garnish with toppings from your Chili Bar, if desired.

http://mybakingheart.com/2016/04/25/black-bean-venison-chili/

Black Bean Venison Chili | http://mybakingheart.com #OXO #BowlsBowlsAllTypesOfBowls

Signature

Disclosure: This is a sponsored opportunity & product was provided by OXO; however, the photography & opinions expressed herein are solely those of the author.

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