Black Bean Sage Tacos

I was excited that my grocery delivery service finally started carrying no salt added black beans recently - at last, we can have black bean tacos! I've really missed black beans since we made the switch to low sodium; I know I can technically make my own NSA black beans, but the problem is that I never seem to have the time. This recipe is great if you are crunched for time and looking for something that tastes as amazing as it smells.

Ingredients:
1 can no-salt-added Black Beans (I used Nature's Promise Organic, which has 17.5mg per can)
12 cloves garlic, minced (0mg)
1 T. sage (0mg)
1/2 c. shredded Monterey Jack cheese (I use the Peapod store band, which has 340 mg in 1/2 c.)
2 T. extra-virgin olive oil (0mg)
2 T. water
1 package corn tortillas (0mg)
1-2 Green Onions, chopped (4.5mg)
1 Lime (1mg)
Optional: Salsa (we use Arriba Fire-Roasted Mexican Red Salsa, which has 125mg in 2T.)

Heat up corn tortillas. While they are warming, prepare the black beans: drain & rinse, then set aside. Heat olive oil in a small saucepan, then add black beans, garlic and sage. Stir to coat evenly, cover and cook for 2-3 minutes over medium heat.Turn heat down to low and add water, again stirring to coat. Cover and continue to heat on low, stirring occasionally and also smashing the beans as you do so. Remove from heat, but keep covered until ready to assemble tacos.

To make tacos: begin with cheese, then add black beans, salsa, and green onions. Squeeze lime over tacos & serve. 

Total sodium: 363mg, excluding optional salsa and other condiments. Makes 8 tacos (45.4mg per taco)

Lazy Penne

A pasta dish that's extremely low in sodium but big on flavor. This is a super-quick meal you can throw together at the last minute. Feel free to sub in your favorite pasta shape to make it your own!

This is a lower-sodium & faster version of one of our favorite meals, Baked Penne with Fennel. 

Ingredients:
1 6oz can no-salt-added tomato paste (I use Nature's Promise Organic Tomato Paste, which doesn't say "no salt added" but has the same total amount as Hunt's N.S.A, 100mg total)
12 oz. water
1 box penne (0 mg sodium)
1/4 c. shredded mozzarella (I use Peapod store band, which has 135 mg total)
1/4 c. ricotta (I use Peapod store brand, which has 80 mg per serving)
1 T. Penzey's Tuscan Sunset spice mix (0 mg)
2 T. Extra-Virgin Olive Oil (0 mg)
Freshly ground black pepper
Fresh basil, if available

Cook pasta according to directions on package (omitting salt, of course). At the same time, saute spices in olive oil for about 1 minute, then add tomato paste and water. Stir frequently and simmer til tomato paste reconstitutes (about 10 minutes). Add ricotta and stir to mix throughout sauce.

Combine sauce with cooked (drained) pasta, top with mozzarella, black pepper, and fresh basil to serve.

Total sodium: 315 mg. Serves 4 (79 mg per serving)