Archive for beans

Wednesday, August 28th, 2013

Black Bean and Spinach Enchiladas

spinach black bean enchilada small

One of the great things about this recipe is that you can play around with the ingredients and if you are like me, you can use up food in your refrigerator that is on the verge of going bad. I had made some super yummy cilantro cream (I will post this super easy recipe tomorrow) and my husband had made some fresh salsa for some tacos a few nights ago, and I really wanted to use them again, and I also had some spinach that needed to be used, so I came up this idea to make enchiladas. I have only rarely made enchiladas, but I thought that I would try something different that I knew my kids would love. And it worked. This recipe was a hit. That is why this recipe is really large, so pare it down a little if you are not feeding a herd of teenagers.

Black Bean and Spinach Enchiladas

2 tsp. grapeseed oil

3 cloves garlic, minced

1 large onion, diced

1 tbsp. cumin

1 tsp. chili powder

1 c. sliced mushrooms

2-3 c. brown rice, cooked

3 cans black beans, rinsed

5-6 c. spinach, coarsely chopped

salt and pepper to taste

green enchilada sauce (I used Hatch Green Chili Enchilada Sauce)

tortillas of choice

non-dairy cheese (I used Daiya)

In a large cast iron pan, heat up the grapeseed oil to medium high and add the onion. Cook and stir occasionally til softened and then add the garlic. Cook for one minute and add the cumin and chili powder and stir for one more minute. Add the mushrooms and cook until they are softened as well. Add the spinach and cook until it is wilted and then add the rice and beans and salt and pepper to taste. Stir and cook just til nice and hot. Now preheat your oven to 350 degrees and pan spray a glass pan. Spoon some of the enchilada sauce into the glass pan until there is a thin layer in the bottom. Spoon two big helpings of the filling onto a tortilla and fold the ends and wrap up the sides. Place in the glass pan and work through the tortillas until all the filling is gone. Pour more of the enchilada sauce over all the enchiladas and sprinkle grated non-dairy cheese over the top. Cover with foil and place in oven to cook for 40-50 minutes. I served this with the cilantro cream sauce and fresh salsa and these enchiladas disappeared quick. Other great garnishes include, avocados, tomatoes, peppers, olives. Enjoy hot!




Monday, July 8th, 2013

Mexican Pasta Salad

Here is another summer salad that I have been making for years. It was originally inspired by a Moosewood recipe. My kids eat the first bowl alone and then they start using corn chips to eat along the side. They LOVE it! It is quite easy to put together and can be made gluten free by using the pasta of your choice.

Mexican Pasta Salad

1/2 pd. chunky pasta of choice, cooked al dente

1 c. fresh of frozen corn

1 c. bell pepper, chopped ( I like red peppers best)

1 can black beans, rinsed and drained

1 can kidney beans, rinsed and drained

1 c. tomatoes, I love garden fresh tomatoes if possible, but any sweet cherry tomato works well too

1 c. black olives, chopped coarsely

2 tsp. olive oil

3 tbsp. fresh lemon juice

1 tsp. chipotle pepper from adobo sauce, chopped ( these come in a can, found in most grocery stores)

2 tsp. fresh ground cumin

1 tsp. fresh ground coriander

1/4 c. fresh cilantro, chopped

salt and pepper to taste

Combine the pasta, corn, peppers, beans, tomatoes, and olives in a large bowl. In a small bowl, combine the olive, oil, lemon juice, chipotle pepper, cumin, and coriander and mix well for the dressing. Pour this over the pasta and vegetables and keep stirring until well coated. Add salt and pepper to taste. Top with the chopped cilantro. You can put this in the refrigerator to chill everything or just eat it right away!

Monday, April 22nd, 2013

Chipotle Lime Refried Beans

My husband began making a version of this dish twenty years ago. We were newly vegan and trying to figure out what to make for dinner that we could afford (he was in graduate school), and that didn’t take too long to make, and of course, was delicious. We also had a lot of student potluck gatherings that we wondered what to contribute that we could feel good about. We had used refried beans from a can, ugh, and soon figured out that with a tiny bit of effort, that we could improve on that for a tasty meal. (duh) This goes a long way with a bag of corn chips and a pile of greens, or rolled up with peppers, olives, and tomatoes in a burrito. We have improved the original recipe over the years, but it became a staple for us, and our friends started asking us to bring ‘those beans’ again to our dinner parties. Some have asked for the black bean recipe that I use similar to this and if you take out the sweet potatoes, you can find it here.

Chipotle Lime Refried Beans

1 tbsp. grapeseed oil

1 large onion, peeled and chopped

4 cloves garlic, peeled and minced

3 tbsp. toasted cumin

2 tsp. coriander

1/2 tsp. salt or more to taste

1/2 chipotle pepper, from adobo sauce, minced

1 28 oz. can diced tomatoes

1 c. water

5 cans pinto beans

1/2-3/4 cup chopped cilantro

2-3 tbsp. fresh lime juice

Heat up a heavy soup pot to medium heat and saute onions in oil til soft and translucent. Add the garlic and stir for one minute. Add the cumin, coriander, salt and stir for a few more minutes. Add the tomatoes, water and chipotle pepper and turn up the heat until it begins to boil and then turn the heat down to simmer for about 20 minutes. Use an immersion blender or food processor to puree it until everything is blended. Add the beans and cook for another 15 minutes until you can mash the beans with a potato masher. Its okay if you don’t get all the beans mashed and leave it kind of chunky. Add the cilantro and lime juice before serving.