A Too-Hot-to-Cook Weekend? No Sweat... Try These No-Cook Meals!

Corn & Black Bean Tacos

All the great flavor & textural elements of your favorite tacos, but our version is ready in minutes with zero time at the stovetop!

2 cups Pinwheel frozen corn kernels
¼ cup chopped cilantro
zest from medium lime + 2 tablespoons lime juice
½ cup crumbled feta
Two 10 oz. pouches Your Organics Ready to Eat Black Beans, rinsed and drained
1 small red onion, chopped
1 tablespoon ground cumin
Salt and black pepper, to taste
10 small round corn tortillas
1 large avocado, sliced into thin strips

Optional garnishes: 1 medium jalapeño pepper, seeded and minced radishes, salsa and/or hot sauce

Stir together the frozen corn kernels, cilantro, lime zest & juice, black beans, chopped onion, cumin and salt and pepper in a microwave-safe bowl. Heat in the microwave for approx. 2 minutes, stirring once, until warmed evenly. Mix in the feta cheese.
To warm the tortillas: stack on a plate and cover with a damp paper towel; microwave for 1 min., or until the stack is warmed through.
Spread corn/black beans mix down the middle of each tortilla. Place a slice of avocado to the side of the beans and top with the optional jalapeno, radishes, salsa and/or hot sauce, if using.

Creamy and smooth like an egg salad, with more texture and tang, but fewer calories! Can be made vegan.

Combine chickpeas and avocado in a bowl. Smash with a fork until it is pretty creamy with a few chickpea chunks remaining.
Add mayo, mustard, red onion, garlic salt, salt, pepper and hot sauce (if using) to the bowl and stir to combine. Taste and adjust seasonings as needed.
To assemble, spread half of the chickpea mixture down the center of each tortilla. Top with salad greens and wrap up like a burrito. Cut in half and serve.

Two 10 oz. pouches Your Organics Ready-to-Eat Chickpeas drained, rinsed
1 avocado
2 tbsp mayo (regular or vegan)
2 tsp yellow mustard
1/4 red onion diced
pinch of garlic salt
salt & pepper to taste
hot sauce to taste (optional)
fresh salad greens
2 large tortillas

This is a light and balanced summer salad that will satisfy your hunger without leaving you overly full.

Microwave the green beans in Med-High heat for 2-3 minutes until heated through; pat dry with paper towels
Transfer the green beans to a large platter, then scatter the red onions and big chunks of tuna on top along with some of the oil from the can.
Drizzle with lemon juice and lots of extra virgin olive oil, then sprinkle with salt. Top with olives, tomatoes and/or capers, if using. Scatter the parsley leaves over the salad. Serve right away.

Optional garnishes: Black olives, chopped fresh tomato, capers

Imagine a blueberry margarita in the form of a healthy, refreshing dessert!

Allow the blueberries & mango to thaw in a colander for about 15 minutes. Put the blueberries, kiwi or raspberries, and mango in a medium serving bowl.
Combine the sugar, tequila, and lime zest in a microwave-safe bowl and heat at medium, stirring once or twice, until the sugar has dissolved. Stir in the lime juice.
Pour the warm syrup over the fruit and toss very gently. Cover and refrigerate until cold, at least 1 hour. Gently toss again before serving. Top with lime and/or mint leaf garnish if using.

¾ lb. (2 cups) fresh or Pinwheel frozen blueberries
¾ cup Pinwheel frozen mango chunks
4 medium kiwi, peeled, halved lengthwise, then sliced crosswise (or ¾ cup fresh raspberries)
1/2 cup granulated sugar
1/4 cup 100% agave tequila
Zest from 2 medium limes + 2 tablespoons lime juice
Optional Garnish: thin slices of lime cut in half; fresh mint leaves