Tag Archives: black beans

Black bean, corn, and collard green enchiladas

Black bean, corn, and collard green enchiladas

Ingredients
Corn tortillas
Olive oil
1 can black beans
1 can corn
A few leaves of collard greens, chopped (other greens would work too – kale or spinach, etc)
Roasted red peppers, chopped (optional)
1-2 tbs cream cheese (optional)
Shredded cheese or vegan cheese
Red enchilada sauce (from a can/jar is fine, or make your own with the ingredients below)

Sauce Ingredients
1 small onion, chopped
1 clove garlic, minced
1 cup of salsa (I like to use Pace Picante Sauce)
3 tbs tomato paste
1 cup canned crushed tomatoes (fire roasted work great for this)
1 cup water

Cilantro-lime quinoa ingredients
Quinoa
Cilantro
1 lime
Pepitas (optional)

Directions

1. Preheat oven to broil. If preparing quinoa: boil the quinoa according to directions.

2. In a pan, saute the can of beans, can of corn, roasted red peppers, and chopped collard greens with some olive oil, until the greens turn bright green and everything is warmed through. Optional: Add 1-2 tbs cream cheese and stir into veggies until melted. Remove pan from heat and set aside.

3. If making your own sauce: In a pot, saute the chopped onion and garlic then turn off the heat. Add all other sauce ingredients to the pot and mix well. If the sauce tastes too vinegary, add a tsp of sugar.

4. Heat a small amount of oil in a frying pan. You are going to flash-fry each corn tortilla individually to prevent it from cracking when you roll it. To flash-fry your tortilla, place it in the pan of hot oil for about 3 seconds, then flip it over for another 3 seconds, then remove it.

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5. Put a thin layer of enchilada sauce on the bottom of your baking pan to prevent them from sticking. In your flash-fried corn tortilla, add a few spoonfuls of veggie mixture. Roll the tortilla around the fillings and place it in the baking pan (seam side down, if you need to, so it stays rolled). Continue rolling all of the enchiladas until the pan is full or you run out of ingredients.

Veggie enchiladas

6. Pour enchilada sauce over rolled enchiladas, then top it all with shredded cheese.

6. Bake for 5-10 mins, or until cheese is melted and begins to bubble and brown. (Remember, broil is really hot! Watch them carefully so they don’t burn!)

7. If preparing quinoa: Mix cooked, drained quinoa with chopped cilantro leaves and juice of 1/2 – 1 lime. (I also sprinkled some pepitas on mine. )

Meatless Monday #97: Sweet Potato and Black Bean Enchiladas

These were really delicious! This might be one of my new favorites!

Enchiladas

Ingredients
Corn tortillas
Olive oil
1 can black beans
1 large sweet potato
Kale or other green (optional)
Sweet or hot peppers (optional)
Cilantro
2 garlic cloves, crushed or minced
1 tbs chili powder (optional)
1 lime
Green enchilada sauce (from a jar/can is fine)
Cheese or vegan cheese

Directions

1. Bake the sweet potato until soft. I prefer to cube the sweet potato prior to baking because it makes the baking go faster. I also threw some slices of peppers on the tray too because I happened to have a bunch of peppers from our CSA box. Any kind of peppers would work (bell, anaheim, jalapenos, whatever).

2. In a bowl, mix the can of beans with the crushed garlic cloves, juice from 1 lime (or to taste), and chili powder (also to taste).

3. Once the sweet potato is done baking, prepare the enchiladas. You can leave the oven on because you’ll be using it to bake the enchiladas shortly. First, put a thin layer of enchilada sauce on the bottom of your baking pan to prevent them from sticking. Then, heat a small amount of oil in a frying pan. You are going to flash-fry each corn tortilla individually to prevent it from cracking when you roll it. To flash-fry your tortilla, place it in the pan of hot oil for about 3 seconds, then flip it over for another 3 seconds, then remove it.

4. In your flash-fried corn tortilla, add a spoonful of beans, some cubes of sweet potato, some kale or greens, some of the roasted peppers (if you did these), and some cilantro leaves. Roll the tortilla around the fillings and place it in the baking pan (seam side down so it stays rolled). Continue rolling all of the enchiladas until the pan is full or you run out of ingredients.

5. Now cover all of your rolled enchiladas with green enchilada sauce and shredded cheese.

6. Bake the enchiladas at 400 for about 10 minutes, or until the cheese is melted and bubbly.

Meatless Monday #59: Mexican Black Bean & Spinach Casserole

Ingredients
Corn tortillas
1 can black beans (This was enough for 2 people, but you’ll want more if serving more.)
Spinach (I used fresh, but frozen would work too)
Enchilada sauce (I used verde, but red would work to)
Cheese (I used Daiya vegan cheese)
Optional: cilantro, tomato, onion, jalapeño

Directions

1. Preheat oven to 350. Grease a baking dish.

2. Layer the ingredients in the dish:

3. Bake for 30 minutes or until warmed all the way through.

Meatless Monday #48: Black Bean Burgers

This is the post that was supposed to go up yesterday…

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A real treat for me: Ed made this dinner! I honestly never thought we’d ever make homemade veggie burgers. There are so many frozen ones that it’s just so easy to grab pre-made ones and pop ’em in the microwave. But after seeing how easy these were, I doubt I’ll be buying the frozen ones much anymore. Not only did these taste WAY better than store-bought veggie burgers, but they’re also fresh and free of unpronounceable ingredients.

We found our burgers to be a bit fragile – they sort-of fell apart. I think making the patties smaller, so they fit on the bun better (instead of hanging over the sides of the bun so much) would remedy this problem. Or making them as sliders would work too.

Ingredients
1 can black beans, reserve some of the liquid
1 medium onion, chopped
2 cloves garlic, pressed or finely chopped
1 tablespoon taco seasoning
½ cup bread crumbs
½ cup corn (frozen or canned)
handful of cilantro, chopped
olive oil for cooking the patties
*I thought a fresh, chopped jalapeno would have been great additon as well!

Directions

1. Combine all ingredients, except olive oil, in a large bowl and mash with a fork. If the mixture is too dry, add liquid from the beans.

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2. Shape into patties, then let them sit in the fridge for about 10 minutes to help hold their shape.

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3. Add the olive oil to a pan an cook the patties until they are browned on each side.

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4. Assemble in a bun, with your favorite burger toppings, and munch!

My burger with pickles and BBQ sauce

My burger with pickles, BBQ sauce, and tabasco

Ed's burger with jalapenos, BBQ sauce, and cheese

Ed's burger with jalapenos, BBQ sauce, and cheese

Meatless Monday #34: Three Bean Burrito

Ingredients
1 large tortilla
Three types of beans (Some suggestions: black beans, kidney beans, pinto beans, refried beans, bean dip)
Mexican rice
Soy cheese
Veggie toppings (Some suggestions: tomato, onion, lettuce, cilantro, avocado or guacamole, salsa, vegan sour cream)

Directions

1. In a large tortilla, wrap the three types of beans, Mexican rice, soy cheese, and veggie toppings of your choice.

My three bean burrito included bean dip (the canned frito-lay kind), refried beans, and black beans, Mexican rice, soy cheese, avocado, and cilantro.

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Join the the Meatless Monday movement! One day a week, cut out meat to reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel.

Meatless Monday #27: Spinach and Black Bean Enchiladas

Ingredients:
corn tortillas
spinach
can of black beans
cheese or vegan cheese
sour cream or vegan sour cream
jar/can of green enchilada sauce (something like this, or whatever your grocery store has)

Directions:

1) Flash-fry corn tortillas in olive oil by placing the tortilla in a pan of hot oil for about 3 seconds, then flip the tortilla and fry the other side for about 3 seconds.  Stack the flash-fried tortillas on a paper towel lined plate.  This step prevents the tortillas from tearing when you roll them.

2) Spread sour cream or green enchilada sauce along the bottom of a baking pan to prevent enchiladas from sticking to the pan.

3) Line the center of each tortilla with a spoonful of sour cream, fresh spinach leaves, a spoonful of black beans, and cheese.  Roll the tortilla around the filling.  Place all rolled enchiladas in the baking pan.
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4) Cover the enchiladas with green enchilada sauce and sour cream (can stir them together in a bowl first). Sprinkle cheese over the top.

5) Bake at 350 for about 15-20 minutes, or until cheese is melted and sauce is bubbling.

spinach enchiladas 041

____________________
Join the the Meatless Monday movement! One day a week, cut out meat to reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel.

Meatless Monday #25: Black Bean Fiesta

This is my absolute favorite thing to bring to parties.  It is incredibly easy and always gets rave reviews.  It can be eaten as a salad, or you can dig in with tortilla chips.

black bean fiesta

In a large bowl, mix:

1 can black beans, drained & rinsed
1 can corn, drained
1 avocado, chopped
1 large tomato, chopped
1/2 purple onion, chopped
1 jalapeno, chopped
1 handful cilantro, chopped
squeeze the juice of 1 lime
top with red wine vinegar and olive oil (like salad dressing)

Mix it all together… fantastico!

I made this for a bachelorette party last weekend, which reminds me… One of my friends made a 7 layer dip using vegan sour cream and soy cheese and everyone at the party gobbled it down with no clue that it was vegan!

____________________
Join the the Meatless Monday movement! One day a week, cut out meat to reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel.

Meatless Monday #17: Black Bean & Mango Quesadilla

Ingredients
Tortillas
Onion
Poblano and/or jalapeno pepper
Black beans
Mango
Avocado
Cilantro (optional)
Cheese or vegan cheese
Olive oil

Directions

1. Start by sauteing some onion and poblano pepper in olive oil (or use jalapeno instead of poblano for more kick).
quesadilla 1

2. Add black beans and stir until beans are warm.

3. Turn off the heat and add chopped mango and chopped avocado. Cilantro would also be a good addition (but I didn’t have any at the time).
quesadilla 2

4. Warm either butter or olive oil in a pan and place a tortilla flat in the pan. Cover the tortilla with cheese or soy cheese. Add the bean & mango filling. Add more cheese or soy cheese (I use it like glue to hold the quesadilla together) and place another tortilla on top.

5. Flip the quesadilla to brown the other side. Cut & serve.

Meatless Monday #7: Vegetarian Chili

So perfect for a cold winter day!
And so easy: Just throw all this stuff in a big pot and heat until warm.

Veggie Chili

Ingredients

2-3 cans of different types of beans (or if you prefer not to use canned beans, cook beans ahead of time). Good bean options are: black, pinto, kidney, white, black-eyed peas, chickpeas

Various chopped veggies – choose any you like! Such as: onion, bell peppers, corn, celery, jalapeno, carrots

1 can peeled, crushed tomatoes (with liquid)
1 4oz can tomato sauce
1-2 4oz cans chopped green chile peppers, drained

1 teaspoon ground cumin
2 tablespoons dried oregano
1/2 tablespoon salt
1/2 tablespoon pepper
3 garlic cloves, chopped
1/8 – 1/4 cup of chili powder (start with less, you can always add more!)

Optional: Meatless crumbles (from the frozen aisle – like Boca or Morning Star) – I really like the texture these add to the chili

Directions:

1. Cover the bottom of the pot with olive oil. Add all ingredients to the pot and heat until veggies are to desired tenderness and chili is warmed all the way through. (I usually do about 15-20 mins.)

Veggie Chili