BLACK BEAN SPINACH ENCHILADAS

BLACK BEAN SPINACH ENCHILADAS
thegardengrazer.com

SAUCE:
3C vegetable broth
1/4 C tomato paste
1/4 C flour
2T olive oil
2t cumin
1/4 t garlic powder
1/4 t onion powder
1/4 t chili powder
Salt and pepper to taste

ENCHILADAS:
15 oz can black beans, rinsed & drained
1 1/2 C corn
6 oz baby spinach
6 green onions, thinly sliced
1/3 C cilantro, chopped
2t cumin
3C shredded cheese
8 WW flour tortillas

Make the sauce; in a saucepan, heat olive oil over medium heat.  Add tomato paste, flour, 2t cumin, garlic powder, onion powder, and chili powder.  Cook 1 minute, whisking.  Whisk in broth, bring to a boil.  Reduce to simmer and cook until slightly thickened about 8 minutes. Salt/pepper to taste and set aside.
IN a skillet, quick saute the spinach in olive oil over medium heat for 1-2 minutes until slightly wilted.  In a large bowl, combine beans, 2C cheese, spinach, corn, green onions, 2t cumin, and cilantro.  Preheat oven to 375 degrees.
Lightly spray a 9x13" baking dish and pour a small amount of the sauce coat the bottom.   Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.  Pour remaining sauce over the enchiladas, coating evenly.  Sprinkle 1 C cheese on top.  Bake about 20 minutes, and garnish with cilantro and/or green onions, optional.

BURRITO BOWL WITH CREAMY CHIPOTLE SAUCE

BURRITO BOWL WITH CREAMY CHIPOTLE SAUCE
thegardengrazer.com

1C cooked rice or quinoa
1/2 C salsa
1 can black beans, rinsed and drained
2-3 roma tomatoes, diced
1 1/2 C corn
Romaine lettuce, chopped
Creamy Chipotle sauce
Optional additions:  green onions, bell pepper, avocado, cheese, cilantro

Cook rice.  While rice is cooking, prep veggies and make sauce.
When rice is cooked, stir in salsa.  Begin layering your bowl;  start with rice, then black beans, and veggies.  Drizzle the chipotle sauce on top and enjoy.

CREAMY CHIPOTLE SAUCE
1/2 C plain greek yogurt
1 chipotle in adobo sauce
1/2 t adobo sauce
1-2 cloves garlic
1T fresh lime juice
1/8 t cumin
Scrape away the seeds from the chipotle with a knife.  be careful -- seeds are hot.
Add all ingredients to a blender and blend until smooth.
Taste and adjust seasonings as necessary.
TIPS:  if sauce is too thin, thicken with more yogurt.  If too thick add lime juice or olive oil

RED BEANS WITH RICE

RED BEANS WITH RICE

12 oz red beans/pinto
1/4 t dried oregano
2 qts water
1/2 lb lean pork or ham
1/4 C spanish olive oil
4 garlic cloves, peeled
2 medium onions, chopped
2 t salt
1 small green bell pepper, chopped
1/2 t pepper
1/8 t sugar
1/2 t ground cumin
2 1/4 C long-grain rice

Soak beans in a large pot with water for at least 8 hours or overnight.
Bring the beans to a boil, reduce heat and let cook for 1-2 hours until the beans are tender.  Add additional water if necessary.  Cook the ham in a little oil for 5 minutes.  Add onion, garlic, and bell pepper until tender.  Add beans and 5C cooking liquid to the onions and bell pepper.  Add more water if needed.  Raise the heat to high, add the oregano, cumin, sugar, salt, pepper, adn rice and cook uncovered until most of the liquid has been absorbed -- about 15-20 minutes.
Stir the rice with a fork, reduce the heat to low, and cook 10-15 minutes more until done.

BLACK BEAN PIE

BLACK BEAN PIE

1/2 t chili powder
3T T oil
1C chopped onion
1 can black beans, rinsed and drained
1/2 C salsa
3 flour tortillas
grated colby, jack or cheddar cheese
1 pkg ready-made pie crusts

Spread 1/3 of mixture over tortilla.  Top with layer of shredded cheese.
Repeat layers.  Cover top layer with cheese mixture and remaining pie crust.
Cut slits in crust to vent.
Bake 40-50 minutes in 350 degree oven.
Let stand five minutes before serving.

WHITE BEAN AND GARLIC DIP

WHITE BEAN AND GARLIC DIP

Family Circle Dec. 2013

Makes 3 Cups
Prep time 20 minutes
Slow Cook on High for 2 hours

2 cans (19 oz each) cannellini beans, drained and rinsed
1/2 C chicken broth
4 garlic cloves
2 shallots, sliced
1t chopped rosemary
1C finely diced carrots
Juice of 1 lemon
1 t lemon zest
3/4 t sea salt
1/2 t black pepper
Assorted vegetables and flatbreads

Coat slow cooker with nonstick cooking spray.
Reserve 1 C of the beans.  IN a blender, puree remaining beans, the broth, garlic, shallots and rosemary until smooth.
Transfer bean mixture to slow cooker with reserved beans and carrots.  Cover and cook on HIGH for 2 hours. Stir in lemon juice, zest, salt and pepper.  Serve with vegetables and flatbreads.
Per 1/4 Cup:
79 calories, 0g fat, 4g protein, 15g carbs, 4g fiber, 331mg sodium, 0mg chol

SANTA FE CHICKEN WRAPS

SANTA FE CHICKEN WRAPS

1 large red bell pepper, chopped
1 medium onion, chopped
1 pkg taco seasoning
1 (15 oz) can beans, rinsed & drained OR 2C cooked beans
1 (14.5) oz can tomatoes, drained but reserve the liquid
1 1/2 C jack cheese, shredded
2C chicken, cooked and diced
6 (10") flour tortillas
1 1/2 C cooked rice
2T olive oil

Saute pepper and onion with taco seasoning;  add beans, tomatoes, chicken and rice.
Warm through. Divide chicken mixture amongst the tortillas, add cheese, then roll up and cut diagonally.