Black Bean Enchiladas

I found this recipe on Annie Eats and modified it a little. Here is my adapted recipe.

Black Bean Enchiladas

For Black Bean filling:

2 cans organic black beans, rinsed and drained
1 tsp. EVOO
1/4 c. chopped onions (I am not an onion person)
4 cloves garlic, minced
1 1/2 c. corn kernels (I wanted to use the whole can)
1 c. pico de Gallo (recipe below)
2 tsp. ground cumin
1 tsp. chili powder
1 c . Reduced Fat Mexican Cheese

For the enchiladas:

Black Bean filling (from above)
6-8 Whole Wheat tortillas
Enchilada sauce (recipe below)

Directions:
To make the black bean filling, place the black beans in a medium sized mixing bowl. Partially mash the beans. In a medium sized skillet, heat oil over medium heat. Stir in onion and garlic and sauté for 4 minutes. Mix beans, corn, pico de Gallo, cumin, and chili powder into the skillet. Cook for 5 minutes or until thickened. Remove the pan from the heat, mix in cheese. Stir until cheese is melted.

Grease a 9×13” baking dish. Preheat oven to 350°. To make the enchiladas, spoon some of the black bean mixture down the center of a tortilla. Fold sides over the filling and roll up. Place seam side down in the baking dish. Repeat with remaining tortillas. Pour sauce over the tops of the enchiladas. Cover with foil and bake for 25 minutes. Remove foil, sprinkle with remaining shredded cheese and bake 2-3 minutes more or until cheese is melted.

Recipe for Pico de Gallo (adapted from Proceed with Caution):

5 plum tomatoes, diced
6-oz. of pickled jalapenos (I didn't use the whole can, I thought it might be too hot for us.)
1/4 of a sweet onion (Again, not an onion person.)
1 to 1.5 c fresh cilantro
1 to 2 avocados
juice of 4 limes

Combine all ingredients except avocado and lime juice in a large bowl and refrigerate at least one hour. Dice avocado(s) and add to the bowl, along with the lime juice. Toss together and let sit for 15 minutes.

Also in an attempt to be more healthy I made my own enchilada sauce. I got the recipe from here. Of course I modified it a little, trying to be more healthy.

Easy Enchilada Sauce

3 tsp. EVOO
1 tbsp. whole wheat flour
1/4 c. chili powder
2 c. organic vegetable stock
10-oz. tomato paste
1 tsp. dried oregano
1 tsp. ground cumin

Directions:
In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.

S'more Bars

These are SO good! I've made them for several occasions recently and they've been a big hit - Taken from September 2009 Family Circle magazine

Crust:
14 whole graham cracker boards, crushed (2 1/4 cup crumbs) I put them in a gallon ziploc bag and go over them with a rolling pin to crush
3 tablespoons sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, melted

Brownie:
6 ounces bittersweet chocolate, chopped
3/4 cup cup (1 1/2 sticks) butter
3 eggs
1 1/4 cups sugar
1 cup all purpose flour
1 teaspoon salt
2 teaspoons vanilla

Topping:
1 jar (7.5 ounces) marshmallow cream (about 1 1/2 cups) I've only found a 7 oz jar and it's worked fine
2 tablespoons milk
1 cup Hershey's mini chocolate Kisses
3 whole graham cracker boards, broken up

1. Crust: Combine cracker crumbs, sugar, salt and butter in a bowl until evenly moistened. Transfer to a 13x9x2-inch baking pan; press evenly into bottom. Refrigerate 1 hour until set.

2. Heat oven to 350 degrees.

3. Brownie: Combine chocolate and butter in a glass bowl. Heat in microwave on HIGH until chocolate and butter are melted, about 1 minute. Stir mixture until smooth.

4. Beat eggs and sugar in a large bowl until blended. While beating, gradually add chocolate mixture to egg mixture; beat until smooth.

5. Stir in flour and salt. Add vanilla. Pour evenly over crust.

6. Bake at 350 degrees for 30 minutes or until center is set.

7. Topping: While brownie layer is baking, whisk marshmallow cream a;nd milk in a small bowl until well blended and smooth. Remove brownie from oven; cover with marshmallow topping. Spread or tilt pan to level topping and completely cover brownie layer.

8. Sprinkle mini Kisses evenly over marshmallow. Scatter crumbled graham crackers over the top.

9. Bake at 350 degrees for 3 more minutes or until chocolate Kisses are glossy and marshmallow topping is set. Let cool in pan on a wire rack. Cut into bars; remove from pan.