Archive | beans/legumes RSS feed for this section

Enchilada Casserole

6 Jul


Between blogs, magazine subscriptions, e-newsletters, etc. I see a ton of recipes every day. I can’t put my finger on exactly what makes some stand out over others, but sometimes I just see a recipe and think “I have to make this right now.” At least, this was the case when I saw a recipe from Taste of Home for their “Enchilada Casser-Ole!” To me it looked and sounded like a combination of two of my favorite foods: tacos and lasagna. Of course, I had to try it!

I did make a few substitutions; some in order to “healthify” it a bit more, and some just for taste preferences (I was wary of using Italian dressing so I opted for tomato sauce instead). The end result was phenomenal and definitely something I’ll make again. It was also delicious leftover which made a great lunch for the rest of the week – always an added bonus.

Enchilada Casserole
1 pound ground chicken
1/2 medium onion, chopped
1 15-ounce can diced salsa style tomatoes
1 cup dry black beans, cooked
8 ounces no salt added tomato sauce
2 tablespoons taco seasoning
1/4 teaspoon ground cumin
6 whole wheat tortillas
3/4 cup fat free sour cream
4 ounces reduced-fat cheddar cheese, shredded

In a large skillet, cook ground meat and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, cooked beans, tomato sauce, taco seasoning and cumin. Place three tortillas in a 2-qt. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.

Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes before serving.

Serves 8.
Adapted from Taste of Home

Meatless Monday: Creamy Avocado and White Bean Wraps

27 Jun


Just over two months ago, I moved back in with my parents. While most people my age would probably moan and groan about how horrible it is to be living back home, I feel really fortunate to have such a wonderful family. I am not only grateful that they have provided me a place to live but also that we are so close and have this chance to spend so much time together. I have mentioned before that my mom moved several states away last fall to attend law school, and I really missed her while she was gone. Having us both living in the same house is probably an adjustment for my dad, but I have thoroughly enjoyed having so much girl time! I have a pretty terrific family in general, and I’m not just saying that because they read this :D

My parents are particularly enthusiastic about all the cooking I’ve been doing since I’ve been back home, but they aren’t 100% sold on the idea of meatless meals just yet. I will gradually sneak them into our menus, though. Luckily, this one, my first attempt at winning them over with vegetarian cooking, was a huge success. First of all, I loved it because it was incredibly simple and quick to make. But the best part about it is that it doesn’t taste simple. The flavors are complex, and the crunch of the slaw mixture against the creamy avocado and white bean spread is just perfect. This was a definite homerun that would be perfect for upcoming picnics or holiday festivities.

Creamy Avocado and White Bean Wraps

2 tablespoons cider vinegar
1 tablespoon vegetable oil
1/2 teaspoon chipotle powder
1/4 teaspoon salt
3 cups coleslaw mix
1 15-ounce can cannellini beans, rinsed and drained
1 medium avocado
2 ounces reduced-fat cheddar cheese, shredded
4 multigrain wraps

Whisk vinegar, oil, chipotle powder and salt in a medium bowl. Add cabbage mixture; toss to combine.

Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese.

To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.

Serves 4.
From Eating Well.

Meatless Monday: Kale with Cannellini Beans

13 Jun


There are few vegetables I enjoy more than kale. In soups, sauteed, as “chips.” I can’t actually think of a way I’ve had kale that I didn’t like it, and so I am always looking for new ways to try preparing it. When I saw this original recipe, Kale with Bacon and Cannellini Beans, I was first drawn in to the crispy bacon atop the giant pile of greens and beans. I know this is supposed to be a post about going meatless, but I can’t help but love bacon. The first time I made this dish, I topped it with those crispy little strips of salty meat, and the dish was great. However, I didn’t really feel like the bacon or chicken broth added anything to the dish. The true flavor comes from the balsamic vinegar, crushed red pepper flakes, and greens. The velvety texture of the beans and kale is perfect on its own, and I actually prefer this recipe as a meatless dish. The vegetable stock adds a much richer flavor, and I didn’t miss the bacon at all. How’s that for a Meatless Monday promo?

Kale with Cannellini Beans

1 tablespoon extra virgin olive oil
3 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1/2 medium onion, chopped
1/2 pound kale greens, roughly chopped
1 cup unsalted vegetable stock
15 ounce can of cannellini beans, drained and rinsed
1/2 teaspoon salt
1 tablespoon balsamic vinegar
1 teaspoon sugar in the raw

Set a large, heavy pot or skillet over medium heat; add oil.

Once hot, add garlic and red pepper flakes; cook, stirring, until garlic becomes fragrant, about 30 seconds to 1 minute.

Add onion; cook, stirring occasionally, until soft, about 10 minutes.

Add kale; cook, stirring occasionally, until it starts to wilt, about 5 to 7 minutes.

Add broth; cover and simmer over low heat until kale is just tender, about 8 to 10 minutes.

Add beans; simmer, uncovered, until liquid is almost evaporated, about 5 to 7 minutes.

Stir in salt, vinegar and sugar; serve immediately.

Makes 4 servings.
Modified from Weight Watchers.

%d bloggers like this: