Tag Archives: Mexican

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.

IMG_6469-1024x768

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. )

Green Chile and Cheese Enchiladas

Green Chile and Cheese Enchiladas

Ingredients
6 corn tortillas
3 cups shredded monterey jack cheese
2 4 ounce cans diced green chiles, do not drain
2 cups sour cream
1/2 small yellow onion, chopped
2 cloves garlic, chopped
1 teaspoon ground cumin
cilantro leaves, chopped (optional)
vegetable or olive oil

Directions

1. Preheat oven to 425. In a bowl, mix sour cream, green chiles, cilantro, onion, garlic, and cumin.

2. Separate out about 1/3 of the sour cream mixture. This will be used later to top the enchiladas. In the remaining 2/3, mix in the cheese. This will be the enchilada filling.

IMG_6467IMG_6468

3. Flash-fry the tortillas by heating the oil in a pan, then placing the tortilla in the oil for about 3 seconds, then flip it and fry the other side for about 3 seconds. Stack the flash-fried tortillas on a paper towel.

IMG_6469

4. Put some of the cheese mixture into the middle of a tortilla and roll the tortilla around the filling. Place in a greased baking pan. Finish filling and rolling all tortillas.

Green Chile and Cheese Enchiladas

5. If there is any remaining cheese mixture, top the enchiladas with it. Then top with the sour cream mixture that was set aside in step 2.

Green Chile and Cheese Enchiladas
Green Chile and Cheese Enchiladas

6. Bake for about 15 minutes, or until the cheese is melted.

Green Chile and Cheese Enchiladas

Green Chile and Cheese Enchiladas

Sweet Potato and Kale Quesadilla

Sweet Potato and Kale Quesadilla

Ingredients
Flour tortillas
Sweet potato
Kale
Shredded cheese (cheddar and/or mozzarella)
Olive oil

Directions

1. Bake the sweet potatoes. (I used the microwave to speed things up.)

2. Scoop the baked sweet potato out of the skin and mash it with a fork. Can add salt and pepper if desired.

3. Spread the smashed sweet potato on to one tortilla per quesadilla.

4. Top the sweet potato with kale and shredded cheese. Place in a pan with some olive oil. Then top with an additional tortilla.

Sweet Potato and Kale Quesadilla5. Cook the quesadilla on one side for about 3-5 minutes, or until the tortilla begins to brown. Then flip the quesadilla and do the same on the other side.

6. Slice and enjoy! I served mine with a dollop of vegan sour cream.

Sweet Potato and Kale Quesadilla

Lentil Tacos

Lentil tacos are so easy and so healthy. I don’t know what took me so long to post them here! Lentils are a super food, containing high amounts of protein, fiber, and iron, plus other vitamins and minerals. Without a doubt, we should all eat more of them!

015

Ingredients
Lentils, cooked (I prefer cooking them from dry beans, but there are also canned lentils)
Taco shells or tortillas
Taco seasoning (buy a packet or make your own)
Taco toppings (I like lettuce, tomato, onion, cilantro, avocado, salsa)

Directions

1. In a pan mix cooked lentils with a little bit of water and taco seasoning. I like to mash the lentils just a little bit to make them more like a refried bean consistency, that way they don’t fall out of the taco shell so much, but this certainly is not necessary. Heat and stir until lentils are coated in taco seasoning.

2. Scoop lentils into taco shells or tortillas and top with your favorite taco toppings.

Vegan Crockpot Tortilla Soup

030

Ingredients
1 can of chopped tomatoes (I used chipotle chopped tomatoes)
1 can of tomato sauce (the little half-can size)
1/2 onion, chopped
1 bell pepper (any color), chopped
1 can black or pinto beans, drained (or about 1.5 cups cooked beans)
1 package tempeh, chopped (or soy curls)
corn tortilla, cut into pieces (or crushed/broken tortilla chips)
1 cup frozen or canned corn
3 garlic cloves, minced
1 tbsp chili powder
1/2 tbsp cumin powder
1/2 tsp ground black pepper
4 cups veggie broth or water (that’s one 32 ounce broth carton)

Optional toppings:
chopped green onion
cilantro
avocado
tortilla chips
jalapeno
chopped tomato
sliced black olives
lime wedges

Directions

1. Throw everything into the slow cooker and stir it up. Cook on low for 8 hours. If it cooks for longer than that, you may want to add some more water/veggie broth at the end.

2. Serve with your chosen toppings.

If there are leftovers, you can freeze it in individual servings for later!

 

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

010

024

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 #92: Chile Rellenos

I got a bunch of different peppers in my CSA veggie box this week. I have no idea what types of peppers any of these are! But I decided to use the large yellow ones (the two on the left) to make Chile Rellenos.

Ingredients
Large, mild chilies (like poblanos)
1 can pinto beans
1-2 handfuls of cilantro
1/2 – 1 cup cooked quinoa
Chopped veggies – I used:
1 tomato
1 zucchini
1 yellow squash
Green onion
1/2 green bell pepper
Vegan sour cream
Panko bread crumbs
Optional: Vegan cheese, like Daiya Cheddar or Pepper Jack

1. Preheat the oven to 400. If the quinoa is not yet cooked, cook it according to directions on package.

2. Slice the chilies in half and remove the seeds. Place them on a greased baking sheet.

2. In a pan, cook the pinto beans and chopped veggies in some olive oil or water, until the veggies are soft.

4. Mix in the cilantro.

5. Scoop the bean-veggie-cilantro mixture into the halved chili peppers.

6. Top with vegan sour cream, optional cheese, and panko bread crumbs.

7. Bake for 20-25 minutes.

8. Optional: Top with salsa or Tabasco!

Meatless Monday #87: Burrito Bowl

Ingredients

All of some of the following:
Rice (brown rice is best, instant rice is fastest)
Black or Pinto beans
Canned corn
Chopped bell pepper
Chopped avocado
Chopped green onion
Chopped cilantro
Chopped tomato
Chopped jalapeno
Salsa

Directions:

1. Cook the rice according to the package. Heat the beans either on the stovetop or in the microwave.

2. Mix the rice and beans with all of the chopped veggies and the salsa.

Meatless Monday #81: Two Recipe Remakes

When I first started this blog, I posted quite a few Meatless Mondays without knowing how to create easy to follow recipes or photograph the food I’d made. When I look back at some of those early recipes I have posted, I cringe at how some of my favorite recipes don’t come across as appealing because of my horrendous photography skills! Even though I’m definitely not an expert recipe-writer nor expert photographer, I’m better than I used to be, so I’ve decided to occasionally remake some of the originals and hopefully better show off their tastiness!

Recipe Remake 1: Hummus Pizza

This is one of my very favorite dinners. It is so quick and easy to make, it’s actually really healthy, and it’s super tasty! Check out the recipe here.

Recipe Remake 2: Cheese Enchiladas

Cheese enchiladas (which I now make with Daiya or Veggie Shreds) are my guilty pleasure. When I have time and want some really savory enchiladas, I’ll make my own sauce, or when I just want to make these quickly, I’ll use store-bought sauce from a jar or can. Enchilada and homemade sauce recipes are here.