Bean and Rice Fiesta Salad

1 cup brown rice, cooked according to package directions
1 19oz can black beans, rinsed and drained
1 cup diced tomatoes
3 green onions, finely sliced
2 tbsp chopped cilantro
2 tbsp lime juice
¾ cup frozen corn, thawed
Salt to taste

Place all ingredients in a bowl, and mix well. Let it refrigerate for a couple of hours so that the flavours really come out.

Enchilada Casserole

Everything about this casserole was tasty. The sauce was very rich because I used tomato paste rather than the traditional tomato sauce, and the cocoa added so much flavour. The bean mixture was very filling, and the olives on top added the perfect amount of saltiness. I'm not sure how authentic this casserole is, but it is definitely delicious!


Bean Mixture
1 yellow bell pepper, finely diced
1 onion, finely diced
1 garlic clove, minced
1 tsp cumin
½ tsp salt
1 19oz can black beans, rinsed and drained

Sauce
1 5.5oz can tomato paste
1 cup water
1 tsp cocoa powder
2 tsp chilli powder
½ tsp cumin
½ tsp salt
A pinch of cinnamon

Other
3 whole wheat tortillas
1 cup cheddar cheese
About 10 Kalamata Olives, pitted and chopped (optional)


Preheat oven to 425 degrees.

In a frying pan heated to medium high, sautee pepper, onion, garlic, cumin and salt in a little bit of olive oil until onions are translucent. Add black beans. Continue cooking for another couple of minutes.

While the onion and pepper is sautéing, combine all ingredients for sauce in a bowl, and mix until a sauce is formed. Set aside.

In a circular pyrex dish that is about the same size as the tortillas (it doesn’t have to be the exact same size), layer sauce, tortillas, bean mixture and cheese (in that order) like you would a lasagne. Top with pitted and chopped Kalamata olives if desired.

Bake in the oven for about 30 minutes or until cheese is golden brown.

Eggs with blue corn chips and salsa

My daughter loves eggs! So, I tried out this recipe, and not only did she love it, but so did my husband and I. It was pretty easy to do, and a great weeknight meal. I made it for dinner, but it would be a great dish for a brunch or a heartier breakfast.
If you like things spicier, I would add a chopped up jalapeno or hotter salsa, but since I was making it with my daughter in mind, I didn’t use the spice.

1 onion, diced
1 tbsp olive oil
3 cups blue corn tortilla chips, crushed up
2 whole eggs
8 egg whites
¼ cup skim milk
1 3/4 cups mild salsa, use hotter if you like it
1 cup cheddar or Monterrey Jack cheese

In a large pan, sauté onions over medium/high heat with olive oil until soft, about 5 minutes. While onions are cooking, whisk together eggs and milk in a medium bowl.

Once onions are cooked, add chips to the onions. Pour egg mixture over top. Cook for a few minutes, or until eggs are scrambled. Add salsa and cheese. Continue to cook for a couple of minutes until the cheese is melted.

Corn and Black Bean Soft Tacos

This meal was quite easy to make. The most difficult part was cutting the veggies.

I even fed the black bean filling to my daughter for lunch the next day and she liked it (well as much as you can tell that she liked it since everything seems to be “shared” with the dog lately). I also made enough for our lunches the next day, and it was very filling. I didn’t even heat it up, just ate it cold.


4 large whole wheat soft tortilla shells
1 cup tomatoes, diced
1 19oz can black beans, rinsed and drained
2 cloves garlic, minced
1 cup frozen corn, thawed
1 cup lettuce, chopped (any kind will do)
3 green onions, finely sliced
¼ cup roasted red pepper (jarred is easiest)
¾ cup Monterey Jack cheese
1 tsp cumin
1 tsp chili powder
Salt to taste

In a medium skillet on medium heat, add black beans, tomatoes, garlic, cumin, salt and about ¼ cup of water. Cook until tomatoes are soft, about 5 minutes.

Take corn, and place into the centre of a paper towel. Squeeze out excess water in the sink. Heat a small skillet on medium high, and add corn in a single layer into pan. Sprinkle on the chili powder and cook for a few minutes, stirring occasionally, or until the corn becomes darkened, but not black (only about 5 minutes).

Once the beans and the corn are done cooking, put together tacos by starting with the beans, followed by corn, lettuce, onions, pepper and cheese. Roll up the wraps, and your done! Serve with salsa and sour cream if desired.

Slowcooker Spanish Rice

Thought I would try something new, and this caught my eye. It is a great side dish, or can even be a small meal on its own.

1 cup brown rice
1/2 cup green lentils
1/2 cup red lentils
3 cups vegetable stock
1 cup assorted, finely diced vegetables (I had some left over vegetables that needed to be used, so I used celery, carrots, onion and bell peppers)
1 24oz can diced tomatoes, including liquid
1 tsp garlic powder
1 1/2 tbsp chili powder
Salt to taste

Put all ingredients in a slow cooker for 5 hours on low.

Vegetable Fajitas

This makes about 8 small fajitas or 4 large fajitas

Sauce
½ cup salsa
½ cup sour cream
½ cup cheddar cheese, shredded

Filling
1 tsp olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small red onion, sliced
1 tsp chili powder
1 tsp cumin
Salt to taste
Hot sauce to taste

8 small (or 4 large) whole grain, soft shell, tortillas


Preparation:

1. In a bowl, combine salsa, sour cream and cheese. Set aside.

2. In a pan, heat oil on medium/high. Add peppers and onions. Saute for about 5-7 minutes, or until vegetables are soft. Add chili powder, cumin, salt and hot sauce. Cook for another minute.

3. While vegetables are cooking, warm tortillas in the oven at about 200 degrees for a few minutes. Remove from oven. The shells should just be warm, not starting to get crispy.

To assemble fajitas:
In each tortilla, add some of the vegetable filling and a couple spoonfuls of sauce, and wrap like a burrito.

These made for a delicious and very easy to prepare meal.

For an easy tutorial on how to wrap these up, check out this link - http://mexicanfood.about.com/od/techniques/ht/burritofolding.htm

Tortilla Soup

Soup:
1 onion, finely chopped
1 28 ounce can of diced tomatoes
1 19 ounce can of black beans, rinsed and drained
2 cups vegetable stock
1.5 tbsp soy sauce
A splash of hot sauce (depending on how spicy you like it)
3 cloves garlic, minced
2 tsp chili powder
2 tsp cumin

Toppings:
Cilantro
Yellow corn tortilla chips
Avocado

Combine all soup ingredients in a slow cooker, and cook on low for about 6 hours.

Top with diced avocado, chopped cilantro, and yellow corn tortilla chips.

Mexican Lasagna

4 whole wheat soft taco shells
1 onion
1 pkg. veggie ground
1 can black beans, rinsed and drained
1 can tomato paste
2 tbsp. chili powder
1 tsp cumin
Salt and Pepper to taste
1 bell pepper, chopped finely
1 small jalapeno (optional)
1 can refried beans
2 tomatoes, diced
1 cup shredded cheddar cheese

Saute onion in a large pan with a small amount of olive oil for about 3 minutes.

Add the rest of the ingredients, from veggie ground to jalapeno, along with 1 cup of water (add more water if the mixture is sticking to the bottom of the pan). Continue to cook until all the vegetables are tender.

Layer ingredients in a greased baking dish, just as you would with regular lasagna. 1) veggie ground mixture 2) shells 3) tomatoes 4) Cheese. Continue until all ingredients are used.

Cook in a 425 degree oven for about 30 minutes.

Mexican Eggs

2 tsp olive oil
8 small corn tortillas
1 red bell pepper
1 green bell pepper
1 small red onion
2 whole eggs
1 1/4 cup egg whites
1½ cups milk
Cheese to top eggs

Pre-heat oven to 425 degrees.

You need 4 small (single portion) corningware dishes. Pour one teaspoon olive oil in a small circular Corningware dish. Make sure to spread oil around evenly. Place 2 tortillas around the inside of the dish.

Chop onion and bell peppers in small bite size pieces. Place inside the tortilla shells.

Mix up eggs and milk. Pour mixture in each dish so that it is about ⅔ full. Do not fill to the top or it will overflow in the oven.

Cook for about 40 minutes, or until eggs are firm.

Top with cheese, and broil in oven until golden brown.

Let cool for a few minutes, and enjoy!

Yields: 4 servings

Sweet Potato and Black Bean Burritos

Bean Mixture
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 can black beans, drained and rinsed
1 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
3 teaspoons prepared mustard
1/2 teaspoon cayenne pepper, or to taste
3 tablespoons soy sauce

Sweet Potato mixture
1 medium sweet potato, diced and boiled

Topping
Sour cream and Salsa

Saute onions and garlic in oil, until soft. Add all other ingredents in bean mixture. Let simmer for about 10 minutes, or until water evaporates.

While that is simmering, boil 1 medium diced yam until soft. Drain, and mash.

Take 4 whole wheat tortillas. Spoon 1/4 of mashed sweet potato and bean mixture in each tortilla. Top with grated cheddar cheese and cilantro (optional). Roll each tortilla, and place in oven safe dish. Cook in 400 degree oven for 10-12 minutes. Top with sour cream and salsa.