Ok ok ok… I’m sorry I’ve been a little M.I.A. lately. I’ve been a little preoccupied with the usual stuff… Basically with life in general. I can’t really remember what has happened in the last 10 days, but I’m sure there have been things… I hope there have been things anyway. How lame would that be if I didn’t accomplish anything in the last 10 days??
Meh… it’s January so therefore it’s ok to not really accomplish much. I’ve been working a lot, we’ve been trying to maintain a consistent workout schedule, we’ve been busy with friends and family, I have found a new obsession with Pinterest (I am so behind on what’s cool these days) and I’ve been very consumed by this whole “try to continue to eat ‘cleanly’ and not go out to eat hardly ever” thing. There have been days that it’s been a challenge, but we have majorly cut back our eating out and it definitely shows in our bank account. It’s amazing how much money you can save just from something so simple!
Oh… I know what I’ve been doing for the last few days… (I just remembered this) I’ve been addictively (did I make that word up?) watching Sons of Anarchy and this just in… Breaking Bad. Good god… the things I have been missing in my life! Well, I’ve always been a Sons of Anarchy fan but I started watching it at like the end of the second season so I decided to start from the beginning. Brad and I only just started watching Breaking Bad on like Friday night (it’s now Tuesday) and we’ve watched the whole first season. Which, hold on! The first season is only 7 episodes so don’t get your undies in a bunch! However, I am literally so obsessed and uncontrollably addicted that it’s all I think about. A television show. It’s pathetic. I know. You don’t have to tell me. And I can’t wait to watch more tonight.
Ok… now that you are all fully aware of my television addictions and strange desires to watch shows about cooking meth and cancer and motorcycles and guns and high school science teachers and violence and …
Oh god. I’m doing it again. AH!
Ok. Moving on.
Let’s see. We made these little burrito bowls like the day after we decided to stop doing CLEAN. It definitely fits in the CLEAN program and it’s also SUPER easy so I have a feeling we will be making this many more times. Oh! It’s also pretty cheap too! All you need is rice, 2 cans of beans and two avocados, a lime and cilantro! I mean, I didn’t keep track of how much it cost, but I’m sure it’s under $15 and fed us for two lunches! You do also need some seasoning, but I would hope everyone has garlic powder and cumin on hand. We always have a bag of brown rice in the pantry too, so for us, it was even cheaper!
This would also be a perfect meal to use leftover rice for. I know that whenever we make rice, for maybe stir fry or something like that, we always have a buttload leftover (wait, did I just write “buttload”? Why yes, yes I did) and we usually end up throwing at least some of it away. This is the perfect answer to that never ending problem! Even if you have a little bit leftover, say like a cup’s worth, you can still pop open a can of beans and pour it on top and dollop some guac on there too and you’ll have a great lunch! If you wanted to get really crazy, you could even wrap all of it up in a tortilla, but then it wouldn’t be considered a CLEAN recipe. Whatever you choose, I think you’ll really enjoy this dish!
1 cup uncooked brown rice (this should make 3 cups of cooked rice)
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinse
Chili Powder (optional)
Juice of 1 lime
Handful of cilantro, roughly copped
Cook the brown rice according to the package directions. While the rice is cooking, make your guacamole. Mash the two avocados in a bowl. Poor in the lime juice and chopped cilantro. Mix together. When the rice is done cooking, poor some in a bowl and top with beans. Sprinkle the garlic powder, cumin and chili powder over top, along with salt if desired. Then plop a couple spoons of guacamole on top and go to town!
Welp, today is day 4! We are chuggin along! It’s been going well, fast actually. I’m surprised this week has gone so quickly. We’ve made a couple pretty good meals that I thought I would share with everyone! All of these recipes are coming straight from the Clean Program website. There’s tons of resources on their website, including a meal planner that we have been using! There’s a Pre-Cleanse planner and a full on 3 week Cleanse planner. We expect to use most of that planner for the next 3 weeks. So all of the recipes that we have used so far have been from that meal planner.
If I’m going to be honest… for the most part, these recipes are time consuming to make. We’ve been making breakfast the night before while dinner is cooking. It’s a lot to do all at once, but it works well with our schedules. We’ve actually had quite a bit of leftovers and I’ll be sure to note that in each recipe!
1 cup almond flour or meal
1 cup almond or rice milk
pinch of sea salt
splash of vanilla (optional)
½ cup almond butter
2 teaspoons cinnamon
coconut oil (you only need like 1 tablespoon)
cashew or almond butter + fresh or frozen berries
Mix batter until well combined and almond flour is smooth. On high heat, bring a frying pan or griddle
to a very warm temperature, add a teaspoon of coconut oil and let it melt, spreading on the pan to avoid sticking.
Lower heat to medium and with a measuring cup pour pancakes onto the pan/griddle and wait until they begin to
bubble on top and then flip. Serve warm with almond or cashew butter and fresh berries.
Miso Glazed Salmon:
2 wild salmon fillets
3 tablespoons gluten-free miso
2 teaspoons coconut nectar
In a small bowl mix the miso, coconut nectar and enough olive oil to make it into a thick liquid. Cover
the fillets and broil or pan fry until cooked through, about 8-10 minutes. Serve warm.
Butternut Squash Fries:
1 medium butternut squash, peeled, deseeded and cut into 1/4 inch slices
1 tablespoon olive oil
freshly ground pepper
flavor variations: cinnamon: add 1 tsp of ground cinnamon along with the salt, oil and pepper and toss.
Preheat oven to 400°F. Line one or two baking sheets with parchment paper or lightly grease. In a
large bowl, add all of the ingredients and toss to combine. Lay squash slices on the baking sheet in an individual
layer. (If the pieces are touching, it will take longer to bake) Bake for 25-35 minutes or until golden brown and
beginning to crisp on the edges, turning pieces over halfway through
This one is actually two recipes. We ate the side dish (Cranberry Mango Millet Salad) on Monday for lunch and had so much leftover that we ate it with some Black Bean Burgers on Tuesday. The salad makes enough to eat for 2-3 meals. And it’s pretty good!
Cranberry Mango Millet Salad
1 cup millet
½ cup quinoa
3 cup water
1 mango, cubed
½ cup slivered almonds
½ cup unsweetened dried cranberries
¼ cup yellow onions, diced
Lemon poppy seed dressing:
¼ cup lemon juice
1½ tablespoons coconut nectar (or a few dashes of stevia to taste)
2 tablespoons Dijon mustard
1 tablespoon poppy seeds
¼ teaspoons herbamare seasoning
Place millet and quinoa in a strainer and rinse in cold water for a couple of seconds. Place rinsed
grains in a medium sized saucepan and combine with water. Cover and bring to a boil. Once boiling, reduce
heat to simmer and allow to cook for 10-15 minutes, or until water has absorbed. Remove from heat and allow
to sit with the lid on for 10 minutes before removing and allowing to cool. Meanwhile, combine remaining salad
ingredients in a large bowl. Add lukewarm or chilled grains. Stir to combine. In a small bowl, mix together lemon
poppy seed dressing ingredients before pouring over the salad. Serve at room temperature or cold.
Black Bean Quinoa Burgers
We were able to make 6 burgers out of this. They were smaller but we ate 4 for lunch and then saved the other 2 for lunch the next day. We also topped them with avocado and extra lime juice. I highly recommend this as they are a little bit dry and the avocado and lime add some good moisture. And it’s super tasty!
cup black beans
cup quinoa cooked
1 teaspoon cumin
lime juice from 1/3 lime
salt and pepper to taste
cayenne pepper to taste
2 garlic cloves, minced
1/3 yellow onion, finely diced
2 tablespoons fresh cilantro, diced
1 tablespoon coconut oil
In a medium mixing bowl, mash the black beans with a fork. Mix with the quinoa and then add the
other ingredients. This will make 2-4 patties depending on how big you like them. Heat the oil in a skillet over
13edium-high heat. When the oil is hot, fry the patties until they are nicely browned, about 5 minutes. Turn and
fry the other side
Wilted Spinach and Spiced Chicken
This recipe only serves ONE, so you have to plan accordingly. We actually liked this so much we are going to eat it again on Saturday. We doubled the mango when we first ate this, but when we make it on Sunday, I think we are going to just use one mango. In case you were wondering.
1 4-5 ounce chicken breast (we did one chicken breast per person)
1-2 tablespoons olive oil
2 teaspoons ground paprika
1 teaspoon cumin seeds
¼ teaspoon ground coriander seed
2 tablespoons sliced red onions
1 ripe mango, peeled and cut into large chunks
2 large handfuls of fresh spinach
1 tablespoon lemon juice
1 teaspoon sea salt
Preheat oven 350°F. Place the chicken breast in a baking dish, coat with olive oil, sea salt, paprika,
cumin and coriander. Bake for 12 minutes or until fully cooked (check with a fork). Remove from the oven and let
it cool on a cutting board, once the chicken is slightly cooled, cut into thin pieces. Meanwhile, heat a large saute
pan over medium-high heat with 1 tablespoon of coconut oil and gently cook the onions for 2-3 minutes, stirring
continuously. Add the mango and cook until warmed through. Add in the sliced chicken breast, gently toss then
add in the spinach and lemon juice. Cover the pan and allow the spinach to steam. Sprinkle in a touch of sea salt
and serve immediately
Shepherd’s Pie With Lamb
This has fed us for one dinner and sort of 2 lunches. We ate small amounts at like 11 and then at about 2 today. It’s crazy good! I’ve never had lamb before and never really wanted to, but it’s the only red meat we can eat. I’m trying to be adventurous and stick to this plan, so I ate it. And it wasn’t bad! I even ate the mushrooms in it too! My only suggestion would be to use much less garlic for the mashed cauliflower top. It doesn’t really get the chance to cook so it’s very overpowering.
1 medium head of cauliflower
1-2 garlic cloves minced
2 tablespoons coconut oil, melted
¼ cup unsweetened, plain almond, rice or coconut milk
salt and pepper to taste
optional, but tasty: chives or other fresh herbs
Preheat oven to 400°F. Chop cauliflower into florets. Steam until tender. Put in blender or food
processor with garlic, coconut oil. Puree until smooth. Slowly add milk until proper consistency – smooth, but still
thick. Add salt and pepper to taste. Set aside.
1 pound ground lamb
3 tablespoons coconut oil
2 cloves garlic minced
1 medium onion, chopped
6 ounces baby bella or cremini mushrooms, sliced (we used baby bellas)
1 large carrot chopped
1 celery stick, chopped
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 tablespoon fresh parsley
1 tablespoon coconut flour or almond flour
¾ cup chicken, vegetable or mushroom stock
2 tablespoons wheat-free tamari
dash of balsamic vinegar
Heat oil on medium in a large skillet. Add onions and saute until translucent. Add carrots, garlic,
mushrooms and celery. Saute until they start to soften. Add lamb and saute for 5-10 minutes or until the meat
starts to brown. Stir in the coconut or almond flour. Add broth and herbs and reduce the heat to low and simmer,
stirring occasionally, for about 5 minutes until liquid reduces and sauce starts to thicken. Stir in tamari and
balsamic vinegar at the end. Add salt and pepper to taste. Put meat and vegetable mixture in a casserole dish.
Spread the mashed cauliflower over the top. Bake for 35 minutes.
This recipe comes for the actual CLEAN book. It was our first time making juice and the first time using our new juicer. It was really good, however, it was pretty tart because there’s a lot of lemon. I would suggest using at the most half a lemon, if that. It says in the book that you can put all the ingredients in a blender and then just strain all the fruit chunks. We opted for the more expensive route… buying a juicer. It’s really cool and quick. It’s a little pain to clean up, but it’s worth it. I am very excited to use it more! This recipe serves1.
2 green apples
1/2″ piece of ginger
1 cup of spinach leaves
1 lemon, peeled
Just put it all through a juicer and drink!
Sooo… again… all these recipes except for the juice came from the website. It’s definitely worth checking out. Even if you don’t want to do the full pre-cleanse/cleanse you can at least make some of these recipes! I’ll be sure to keep everyone posted with our progress!
Well, I figured that since the world is going to end on Friday, I might as well squeeze in some posts so that everyone has some quality options for what to make for their last meal. I kid, I kid… the world isn’t ACTUALLY going to end… I hope not anyway, I have a lot of stuff that I still want to do!
Now that we have established my stance on the Maya calendar apocalypse the world is ending on Friday stuff… Let’s talk CHILI! Yay!!! I have shared with you an excellent vegan chili recipe, but while this one still doesn’t have meat, it isn’t quite vegan. Only because there is beef broth in it (you could sub vegetable broth or water to make it vegan though!). Yea, I got really creative on this one.
Anywho… this is a spicy chili. That will happen when you add 2 jalapenos, a green pepper and a poblano pepper to it. Oh and two packets of chili seasoning. However, it has incredible flavor. Roasting the vegetables brought out this wonderful smoky charred flavor and it really brought out the spiciness of the peppers, but also some of the sweetness. Mmm it was just really good.
I also added a fair share of beans to this chili. Which shouldn’t be that surprising considering I absolutely LOVE beans. You can use as many or as little as you want (but keep in mind, the beans are the main part of this chili, so use at the bare minimum 2 cans). You can use black beans, pinto beans, kidney beans, red beans, cannelini beans… the list goes on! I had black, red and pintos in the pantry, so that’s what I used. If you wanted to, you could add a pound of ground beef to this to sub out some of the beans… I actually just thought of that. As always, this is definitely a recipe you can easily adapt to your liking!
Well, you could make this as your last meal for sure! It’d be a good one to end on. Better than what we will have. I forgot the world was ending on Friday when I made my meal plans and grocery list for the week, so we’ll be eating black bean and rice burritos. Obviously, not a bad choice… steak and lobster might have been a better way to out though! Haha!
Ok… I’m done talking about the world ending. I promise.
Spicy Roasted Vegetable and Bean Chili
Adapted straight from my head.
Makes 6-8 servings depending on how big your servings are
1 tablespoon olive oil
5 stalks of celery, chopped
1/2 yellow onion, finely chopped
1 large green pepper
1 large poblano pepper
1-1 1/2 cups frozen corn
1- 8oz can of tomato sauce
1- 14oz can of petite diced tomatoes
2-3 cups of beef broth (depending on how thick or soupy you like your chili)
3 cans of beans, drained and rinsed (again, I used black, pinto and red beans)
2 packets of chili seasoning (I use the reduced sodium ones)
Ok… Move one of your racks in your oven to the top and turn your broiler on high. Line a cookie sheet with foil and spray with cooking spray. Place your peppers (I cut my green pepper in half so it would be easier to broil) on the cookie sheet and place under the broiler until the peppers get really charred, turning them a couple times to get all sides nice and black. Once the are charred and they are soft, pull them out of the oven and place in a plastic ziploc bag and set aside. Put your corn on the cookie sheet and place under the broiler for a few minutes, tossing the corn so it chars evenly. Once that is done, pull it out and just set the pan aside.
While the peppers are in the ziploc bag (hopefully not melting the bag like mine almost did since I bought the store brand of bags rather than the actual quality ziploc brand), put a large pot on the stove on medium heat. Pour the olive oil in there and once that is hot, add the onion and celery. Cook, stirring frequently until they are tender. Add the corn.
At this point, remove the peppers from the bag and rub off the skins. Chop the peppers (removing the stems and seeds) and add to the pot. Toss in the chili seasoning, the tomato sauce, the diced tomatoes and some of the beef broth. Don’t add all of it in case you want your chili on the thicker side. Stir that all together and then add your beans.
Simmer, covered, for a good thirty minutes. Add a pinch of salt, if needed, as well as more beef broth, also if needed. Simmer for another 10 minutes.
Top with mounds of cheese, a lot of saltines and maybe even a dollop of sour cream. And ENJOY it!!!
Believe it or not, these black bean burgers have been on my list to make for about 6 months. I have bought the ingredients for them at least 3 times over those 6 months and still never got around to making them. That is, until the other day! I had no reason for not making them, I just for some reason never did. I’m so glad that I finally got to it. These things are awesome!
Now, technically these are “spicy” black bean burgers, but they are only spicy if you add the jalapeno. However, if you are anything like me and you think you have a jalapeno in the fridge that you didn’t use the other day, when in fact you don’t…. well… they aren’t so spicy. But they are still tasty! They just don’t have the kick.
They are actually very simple to make. However, I was determined, once again to not use all the required appliances in order to lessen my dish washing load. I’m not sure what my deal is. I get so excited to have all these awesome food processors, blenders, mixers, cheese graters…. and I love them, but when it comes down to it, somedays I don’t want to use them only based on the fact that they are more time consuming to wash. I should really stop doing that. Anyway… I found that they didn’t stay together super well, but I have a feeling that’s because I didn’t use the food processor to really blend some of the ingredients together so they didn’t act as much like glue as they should have… that’s my guess anyway. So these may be more like “black bean sloppy burgers” but they still have the same awesome flavor as they would if they weren’t sloppy.
These are a great alternative to a real burger. They are just as filling, if not more, and they are so much better for you! They also have soooo much more flavor. We paired them with some steamed veggies and chips and salsa. We also topped our burgers with avocado and hot sauce. Definitely the way to go! Enjoy these! They are a perfect meal for Meatless Monday!
Spicy Black Bean Burgers
From Eat, Live, Run
Makes 5- 1/3 cup size burgers, which are pretty thick burgers
2 cans of black beans, drained and rinsed
1 tablespoon ground flax seed plus 3 tablespoons of water
1 jalapeno, seeded and roughly chopped
2 cloves of garlic
2 tablespoons tomato sauce
1/2 cup Panko breadcrumbs
2 teaspoons cumin
1 1/4 tsp salt
1/2 cup corn (I used frozen)
Avocado for topping
Hot sauce for topping
Olive oil (or canola oil) for frying
In a small bowl or measuring cup or mug (whatever is easiest to clean!) stir together the ground flax and water. Set aside.
Add the jalapeno and garlic to a food processor or blender and mince finely. Add one can of beans and pulse until combined. Add cumin and salt and pulse more until pretty smooth.
Transfer the bean mixture to a large bowl. Add the bread crumbs, tomato sauce, corn and flax. Stir to combine. Add the remaining beans.
Heat a little bit of oil in a large nonstick skillet over medium heat. Using a 1/3 cup measuring cup, scoop the bean mixture and form a patty with your hands. Place on piece of parchment paper or foil. Make remaining patties until you have used up all of the bean mixture. Fry in the pan for about 4 minutes per side until crispy and golden brown. Warning! These were pretty tricky to flip, so just be prepared!
Serve the burgers with avocado and hot sauce, maybe even some tomato and lettuce too!
Fall is my favorite season of the year. I love it because the (supposed) cooler weather, the fact that I get to wear jeans and long sleeves and sweaters instead of shorts and tank tops, the apple orchards, the pumpkin picking, the fact that Halloween, Thanksgiving and Christmas are not too far and of course… the food.
**Side Note: Last week, Brad and I packed up the pups and headed to the Upper Peninsula/northernest tip of Wisconsin with my family for our annual vacation. This was our 24th year up there and it was amazing. It was jam packed with sleeping in a small bed, waking up just as the sun was coming out to go fishing, eating big breakfasts, going fishing again, eating a bunch of food at lunchtime, then fishing again, being hot, then eating a big dinner and then more fishing after that. And then there were trips to town for a twist cone… or two and burgers and curly fries. There was a walk or two with the dogs in there, a decent amount of beer, some margaritas, and an attempt to check out a for real haunted house, that failed. We took the dogs on the boat with us where we found out that a boat apparently puts Cash straight to sleep while Etta helped us fish. We caught big fish, we caught small fish, but from the looks of the beginning of the week, we were just happy to catch any fish. Brad got to filet some fish for the first time, which was very exciting and we were able to have a fish fry (eh hem, appetizer) on Friday night!
It was an amazing week away from television, computers and phones that was long overdue. It was a refreshing to escape from the daily grind (although let’s face it, life isn’t that hard here) and it was the perfect change of scenery we were in need for. If only it wasn’t 10 hours away… So if you were wondering why I haven’t posted anything in, let’s see, almost 2 weeks, that would explain why. We arrived back on Saturday night and pretty much laid low and did laundry and ran errands on Sunday and then I started back at work on Monday. So I really haven’t gotten the chance to sit down and write a post in awhile.
When we arrived back from vacation, we were welcomed by some rain here in Indy, which felt like a miracle since we’ve barely had any over the past 3 months! It sputtered on Saturday but the real rain came on Sunday and most of Monday where is pretty much rained most of those days. But, as I said, we were totally happy about it because we now have green grass! But a rainy Sunday is no day for grilling or any type of summery food…and so when I woke up that morning, I knew what was in store for us that day… CHILI.
Oh chili… how I love thee.
While the temperature was not exactly in the chili making lows (it was still like 75 out) I just couldn’t keep myself from eating a perfect bowl of chili. And luckily, Brad was in the same mood I was.
Now, I’ve made several types of chili. Ok… maybe not several, I think I’ve made 3 or 4, but who’s counting? I have a go-to easy chili recipe that my mom makes that’s pretty simple. It’s browned meat and onion, packet of chili seasoning and some diced tomatoes. Maybe a can of tomato paste too, I can’t remember. Oh and kidney beans. But it’s a great last minute chili to make that tastes very good. I’ve also made a more time consuming pot of chili that comes from Paula Deen’s son that is more involved but has more veggies in it. It takes awhile to simmer, so it’s more of a chili that you plan on making and set aside a few hours to make.
This pot of chili is a bit of a combination of the two… and it’s vegan (and I didn’t even realize it until Sunday)! It’s got the veggies of the more complex chili, but the seasoning and tomatoes of the easy chili and beans from both, and some extras that I add on my own. It’s relatively simple, just a little time consuming because you have to cut up a decent amount of veggies, but I like it because you can either eat it right away or you can simmer it on the stove for an hour or two while your husband takes a nap on the couch and you watch Masterchef on Hulu in the library. Just sayin.
This chili has a great amount of spice and can easily be great with meat but it’s just as good without. You can add extra veggies like carrots or sweet potatoes or maybe corn, but I was too scared to change it on Sunday so I went with what I knew was good. You can also add or take away spice, make it soupy or thick and you can take away or add beans. All around, it’s a very versatile chili that I think can please most anyone!
Oh and you can make it not vegan by adding cheese on top and crackers! Which, let’s face it, is the way to eat it.
Makes about 6 servings I think
2 tablespoons olive oil
3 celery stalks, chopped
1 green pepper, diced
2 jalapenos, diced
1/2 small yellow onion, diced
2 cloves of garlic, finely chopped
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
1-2 packets of chili seasonings (I only had one but definitely had to add more seasonings)
1- 14.5oz can of petite diced tomatoes (I like my tomatoes very small in my chili, you can also use regular diced or whole)
1- 8oz can of tomato sauce
1/2- 1 1/2 cups of water depending on how thick/thin you like your chili
Cheese and crackers for serving, optional
Heat the oil in a large soup pot on the stove over medium heat. Add the celery, green pepper, jalapenos and onion. Saute until veggies start to get soft, about 5 minutes. Add the garlic and stir for another minute. Pour in all three beans and stir. Sprinkle in the chili seasoning (I’d suggest one packet first and then sprinkle in the other packet once all the ingredients have been added and you have tasted the chili). Stir to combine. Next, pour in the tomatoes and tomato sauce. Stir and add as much water as you would like to get the right thickness. Let this simmer for at least 10 minutes. Check your seasonings and add the rest of the chili seasoning, salt and pepper. Simmer for at least another 5 minutes. You can serve the chili at this point, or you can simmer on a low heat for another hour or so. Serve with cheese and crackers if you want!
Oh… this is Cash not wanting to go out in the rain.
Oh god. Stop what you are doing, NOW. You need to read this, then go to the grocery store and then immediately go home and make these freaking things because they are THAT good. Yes, just trust me.
I have made enchiladas many times before and I might even go as far as saying that they could be one of my specialties because every time I make them, they are all I want to eat for.ever. I have always made them with chicken, though and since it had been awhile since I had made them and I decided I wanted to do something different this time. Plus, we needed a meatless meal for the week and, let’s face it, Mexican food is the easiest to make meatless. When in doubt, sub beans for meat!
Anyway, so I basically used the same recipe that I have used before for my chicken enchiladas, only instead of the chicken I used black beans and pinto beans. To be honest, you don’t even notice that there is no chicken. They are still equally filling and filled with equally amazing deliciousness.
These are pretty easy to make, but they do take a little bit of time to chop, saute, assemble and bake, sooo… fair warning. It can all be done in about an hour, but you need to be pretty focused and… let’s face it… a seasoned professional like me. No, it’s really not anything complicated, there are just some things you need to do.
Anyway, so I would make this right away if I were you. It’s cheesy, beany, spicy, corny, Mexicany, vegetabley, and just all around wonderful. It’s even great on a hot day! Which seems crazy to turn the oven on, on a hot day, but this dish is so worth heating up the house a few extra degrees! The best part is that it makes a TON so you’ll have plenty for 2 dinners and at least one lunch, maybe even 2 lunches since they are so filling! I just love these enchiladas. You’ll leave the table feeling so great after eating them!
Now go make them!!
Two Bean and Corn Enchiladas
Makes 10 enchiladas
1 tablespoon olive oil
1 green pepper, diced
1 red pepper, diced
1/4 red onion, diced
2 jalapenos, finely diced
2 cloves garlic, finely chopped
1 1/2-2 cups frozen corn
1 can Rotel Original
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
2 cans enchilada sauce of your choice
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon chili powder
10 whole wheat tortillas
Shredded Monterey Jack and Cheddar cheese (we used about 1/2 an 8oz block of each)
Start off with sauteing the peppers in the oil in a deep skillet over medium heat. Cook for about 5 minutes, until the peppers start to soften. Add the red onion and corn and saute for another few minutes. Toss in the garlic and saute for just a minute. Then add the beans and Rotel and stir to combine everything. Add the seasonings and just 1/2 of one can of the enchilada sauce. Don’t use anymore than that because you’ll need it for other stuff! Ok, so mix that all together and cook for a few minutes until everything is hot. I like to add a handful of cheese to the filling just for a little something extra. If you choose to do this as well (which I highly recommend, go ahead and do that at this point. It won’t take long to melt)
Time for assembly!! Preheat oven to 375. Spray a 9×13 pan with cooking spray. Pour the rest of the 1/2 can of enchilada sauce on the bottom of the pan and spread out. Heat up your tortillas in the microwave for about 20 seconds until the tortillas are soft and pliable. Spoon about 1/2 cup of filling in the middle of the tortilla. I’m not exactly sure on this measurement, as I just use a large cooking spoon, but I think about 1/2 cup is close. Fold one side of the tortilla over the filling and then fold the other side over. Place folded side down in the pan. Repeat with all remaining 9 tortillas. I have found that sometimes I make less than 10 and sometimes I make more than 10. It just depends on how much filling you use! Once all your enchiladas are in the pan, pour the other whole can of enchilada sauce over all of them. Then top with the shredded cheese.
Place in the oven and bake for about 15 minutes. It doesn’t have to be in there long because you already cooked everything else. You just need it in there long enough for the cheese to get gooey and melty. Remove from the oven and let it sit for a couple minutes, as it’s hard to dish up straight out of the oven. So, let it sit for about 5 minutes and then serve!!
I guess this is another vegan recipe and I didn’t even realize it. So you’re in luck! You get a total of 5 vegan recipes from me!
This was a dish that I pretty much improvised on. Here’s the story- Brad plays double header softballs games every Wednesday night and so for dinner those nights, I like to do really good, healthy meals that will provide him with lots of energy and not weigh him down for his games. It had been awhile since I had made a made a quinoa dish, so we were due. I knew I didn’t want to have any cheese in it, or any meat, so in order for it to be pretty filling, I figured it needed… beans! 2 kinds of beans! Then all I did was add some things that were left in the pantry and I had a great dish!
I’ve been doing our grocery shopping at Whole Foods now and in their bulk section (which is awesome!) I found some Tri-Color Quinoa. They had 3 or 4 different kinds, which I didn’t even know existed! It didn’t taste any different, but it sure was prettier! Maybe it’s healthier… or not, who knows. But it cooked the same and tasted the same so I was happy with it!
This dish is really simple to make. You have to allow time for the quinoa to cook, which is a good 15-20 minutes. But once the quinoa is cooked, you just add some beans, red onion, peppers and a can of Rotel. Yea, that’s seriously it. But it has lots of flavor and with the beans, it’s very filling. The Rotel adds some really good flavor with the peppers in it and the beans give it an extra texture that I really enjoy. I chose to use pinto beans and black beans, just so it wasn’t too simple. I’m glad I did that. I like the combination of the two. You could really add to this dish as well. I had some jalapenos (that turned red I think because of the all the freaking sun and heat) and a banana pepper from our garden that I needed to use up, so I threw them in there. You could add fresh tomatoes, a can of green chiles, some Mexican seasoning like cumin and chili powder, you could add chicken to this… the options are endless. It’s definitely a meal you can get creative with! You can also use it as a side dish to burgers, grilled chicken, grilled steak…. It pretty much goes with whatever you want it to!
… It’s also incredible with guacamole on top, I failed to capture a photo of that though because I was scarfing it all down too quickly. Sometimes I just get too excited. But I would highly recommend topping it with the guacamole. That really adds a whole new dimension!
Bean and Tri-Color Quinoa Salad
Created from my awesome mind
Makes about 4-6 servings
1 cup uncooked quinoa
2/3 can of pinto beans, drained and rinsed (I found a whole can of both beans was just a little too much)
2/3 can of black beans, drained and rinsed
1 can of Original Rotel
1 tablespoon finely diced red onion (I don’t like a lot of red onion)
1-2 jalapenos, finely diced
1 banana pepper, finely diced
Bring 2 1/2 cups of water and quinoa to a boil in a medium sized saucepan. Reduce heat to a simmer and allow to simmer until the water is gone, about 15-20 minutes. Remove from heat. Add the beans, Rotel, red onion, jalapenos and banana peppers and stir well.
Serve with cilantro on top and if you’re feeling wild… throw some guac on there, you’ll be glad you did it!
Oh! It also keeps really well so eat this for lunch leftover. It’s seriously just as great as it is fresh!