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.

Pizza Pasta

Pizza Pasta has become a household tradition when we have not had a chance to grocery shop.
We always keep the ingredients in the house, and DH loves Pizza Pasta nights.

Ingredients:
Slightly undercooked spaghettini Pasta ( I suggest to break it before cooking for easier sesrving)
Canned/Homemade Pizza sauce
Pre-made / Homemade meat balls
Tex-Mex cheese
1 Tbsp Oregano
Your favorite Pizza Toppings

How to make:
1) Place the slightly undercooked pasta and the meat balls, and half the Oregano in an oven-proof dish, mix them.
2) Spread the pizza sauce on top, and be generous!
3) sprinkle the cheese on top
4) Add your favorite pizza toppings
5) place in the oven at 395 degrees, until the cheese starts bubbling.

Bon Apetite!

Chicken Pesto Pasta Salad

My favorite part about this recipe is you can really customize it to your liking by adding more or less of the ingredients, mixing up the seasonings, or adding other ingredients.

This recipe can easily be halved or made in the larger quantity so you can have it for leftovers

Also, I keep experimenting with the chicken seasonings, but I'm including my favorite so far. Sometimes if I'm in a hurry I'll omit the chicken, although if you buy the tenderloins it really doesn't take too much extra time.

Lastly, this is a dish that is best cold... it actually is better the next day (although I still devour it right after I've made it!)

Ingredients:
1 box farfalle (bow-tie) pasta (you can use ziti or rotini, but I like farfalle the best!)
Your favorite pesto
Parmesan cheese
Sea-Salt, fresh ground pepper, and onion powder
1 bag craisins
1lb chicken tenderloins (give or take a little, I usually get about 1.25lbs)
1 container grape or cherry tomatoes (I prefer grape)

Directions:
Pre-heat oven to 350
Trim the chicken, place on a pan and season with salt, pepper, and onion powder
Bake approximately 20 minutes or until chicken is done
Cut chicken into bite-sized pieces

While chicken is baking, put a large pot of water on to boil
Boil whole box of farfalle until done
Drain pasta, throw a couple of ice cubes in the pot, and throw the pasta in the freezer or fridge for a couple of minutes to cool the pasta off.


While chicken is baking and pasta is boiling, cut tomatoes in half for grape tomatoes and in quarters for cherry tomatoes.

When pasta is cool, mix together all the ingredients in the following order:
Chicken
Craisins
Pesto
Parmesan cheese
Tomatoes

Enjoy!!

Feta Stuffed Turkey Burgers

I found this recipe on myrecipe.com and tried it. It was amazing! I didn't make the sauce for the burgers, but I'm going to try to do that next time.

A simple yogurt-based sauce and a rich feta-and-spice stuffing makes these turkey burgers stand out above the rest. Pair with sautéed zucchini. Heat 2 teaspoons olive oil in a large skillet over medium-high heat.

Yield
4 servings

Ingredients
1/4 cup finely chopped red onion
1 teaspoon dried oregano
1 teaspoon grated lemon rind
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound ground turkey
6 tablespoons (1 1/2 ounces) crumbled feta cheese
Cooking spray
1/4 cup grated English cucumber
1/4 cup plain fat-free yogurt
1 tablespoon chopped fresh mint
4 (1/4-inch-thick) slices tomato
4 green leaf lettuce leaves
4 (2-ounce) Kaiser rolls or hamburger buns

Preparation

1. Combine first 6 ingredients. Divide mixture into four portions. Indent center of each portion; place 1 1/2 tablespoons feta into each. Fold turkey mixture around cheese; shape each portion into a 1/2-inch-thick patty.
2. Heat grill pan over medium-high heat. Coat pan with cooking spray. Add patties; cook 5 minutes on each side.
3. Combine cucumber, yogurt, and mint in a small bowl. Arrange 1 turkey patty, 1 tomato slice, 1 lettuce leaf, and 2 tablespoons yogurt mixture on bottom half of each roll. Top with top halves of rolls.
Sautéed zucchini: Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add 2 cups sliced zucchini and 2 minced garlic cloves; sauté 5 minutes. Add 2 teaspoons lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.