Tag Archives: collard greens

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 #96: Collard Greens, Sweet Potato, and Aduki Beans

I found this recipe on the Whole Foods recipe app! It’s like a variation of ‘A Grain, A Green, and A Bean.’ Well, sweet potato isn’t a grain, but it is a healthy, complex carb! These flavors all work really well together.

Ingredients

1 red, yellow, or orange bell pepper

collard greens

1 can aduki beans

1 sweet potato

1 cup vegetable broth

optional: chopped walnuts or pecans

Directions

1. Heat the oven to 400 degrees. Bake the sweet potato until tender (can take up to an hour). I cut mine into cubes prior to baking to speed up the baking.

2. Meanwhile, in a large skillet, heat the veggie broth and simmer the chopped bell pepper, collard greens, and aduki beans in it, covered (around 10-15 mins). Add water to the pan if needed – don’t let the veggies burn to the pan!

3. To serve, top the cooked collard green/aduki bean mixture with sweet potato cubes and, optionally, chopped walnuts or pecans. You may want to drizzle a little olive oil over top if the potato is dry.

Meatless Monday #26: Vegetarian Soul Food

For Ed’s birthday last week, I cooked him a big southern breakfast and a soul food dinner.  Unfortunately, it wasn’t until the next day that I realized I’d taken pictures of both meals without having the memory card in the camera, so I can’t show off the amazing fruits of my labor! 

I did snap a shot, with my phone, of the leftovers I ate the next day for lunch.  This picture doesn’t even begin to do the meal justice.

soul leftovers 1

Mac & Cheese, Black-Eyed Pea Fritters, Collard Greens

BREAKFAST

Cheese Grits
Cook 1 cup of quick-cooking grits according to the directions. Add 1 cup of shredded cheddar cheese, 1 cup shredded Monterey Jack cheese, 1 tablespoon of butter, and 1/2 cup half-and-half. Season with some salt and pepper.

Biscuits and Gravy
Biscuits
Mix 1 1/2 cups cake four, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Add 4 tablespoons of butter. Stir in 1/2 cup buttermilk and mix until dough comes together (may need to squish with your hands). Pat dough into about 1/2 inch thick, 2 1/2 inch diameter circles. Bake at 400 for 12-15 minutes.

Gravy (which can be served over pre-made biscuits as well)
Cook 1/2 package of meatless sausage, such as Gimmie Lean, according to directions. Make sure to crumble the sausage. Once sausage is cooked, add 1/4 cup flour, 3 cups milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the pan. Bring mixture to a boil then lower heat and simmer for about 3 minutes, stirring, until gravy thickens.

Hash Browns
Ok, I cheated and made these from a package. I’m only human.

DINNER

Black-Eyed Pea Fritters
Soak 1 cup black-eyed peas in a bowl of water overnight. The next day, separate the skins from the beans by filling the bowl with water, agitating the beans, and fishing out the skins that float to the top. In a food processor, combine black-eyed peas, 1/2 medium onion, 1/2 cup raw peanuts, 1 teaspoon thyme, 1/4 teaspoon cayenne pepper, 1 tablespoon apple cider vinegar, 1/4 cup water, 1 tablespoon cornmeal, 1 teaspoon salt. In a medium pot, heat a few cups of coconut oil (which I found out is ridiculously expensive – another type of oil would probably be fine). Spoon blobs of the black-eyed pea mixture into the oil and fry until they are brown (2 minutes?). Place finished fritters on a paper-towel lined plate and continue to fry the rest of the mixture.

Mac & Cheese
Boil about 3 cups of macaroni, according to package, then drain. Melt 2 tablespoons of butter in a medium pot. Stir in 2 tablespoons of flour and mix well. Add 2 1/2 cups milk and cook until thickened, stirring constantly (about 6 mins). Remove from heat then stir in 2 cups of shredded extra-sharp cheddar cheese. Pour the mixture over the noodles and mix well. I also stirred in some chopped green onion. Transfer to a baking dish and cover with shredded cheese. I also topped with breadcrumbs. Bake at 400 for 45 minutes.

Collard Greens
Chop 1lb. collard greens into bite-sized pieces. Throw into a pot: collard greens, 1 chopped onion, 1 chopped tomato, 2-4 chopped garlic cloves, 1 1/2 cups water, 1/2 cup apple cider vinegar. Bring to a boil then reduce heat and simmer. Cook about 30 mins or until greens are cooked through.

Tabasco-Cheddar Biscuits
Same biscuit recipe as above, but with cheddar cheese and tabasco mixed in the batter.

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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.