Posts tagged ‘mexican’

May 29, 2012

Black bean enchiladas

We have been on a mission lately to find out if KG can eat beans or not. She had a couple very bad experiences as a toddler, so we had ruled out most beans from her diet. So far, she has been fine with pinto beans and kidney beans, of the beans we’ve reintroduced.

The best benefit from this mission is that we get to try out a bunch of new recipes! For example, we made half kidney, half garbanzo bean falafel last week and it was amazing.

I wanted KG to try black beans next, and as I was paging through Wegmans’ MENU magazine, I saw this recipe, and thought enchiladas would be fun. I love enchiladas and hardly ever make them, although we made them a lot growing up. But I try to eat pretty healthy most of the time, and the way we made them, although delicious and traditional, was not too healthy. However, I didn’t like this Wegman’s recipe, either – mostly because it called for some weird soup and was a whopping 510 calories per serving.

So I did some Googling and found this recipe: Southwest Black Bean and Corn Enchiladas. This was a lot closer to what I was going for. Below is my modified version. Divided into eight servings, mine came in at 285 calories, and one serving is plenty.

  • 1 tablespoon oil
  • 1 small yellow onion, diced
  • 1/4 red bell pepper, diced
  • 1 garlic clove, minced
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1/2 cup salsa (your favorite)
  • 2 sweet potatoes, cooked (I microwaved mine for eight minutes)
  • 1/4 cup corn kernel (frozen, fresh, or canned)
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • salt
  • 4 12-inch whole grain flour tortillas
  • 2 cups enchilada sauce (I used the packet kind, because that’s what we had)
  • 1/4 cup shredded mexican style cheese mix

Directions:

  1. Heat oil in a pan until it shimmers.
  2. Add the onion and bell pepper and cook for about thirty seconds.
  3. Add the garlic, cumin and oregano and cook until the onions and peppers are really soft.
  4. Add the salsa, black beans, and sweet potatoes and cook until heated through.
  5. Using a potato masher, roughly mash the black beans so that some are broken and some are whole.
  6. Add the corn and cook until heated through.
  7. Spray a 9 X 13″ casserole pan with cooking spray.
  8. Spread about a 1/2 cup of the enchilada sauce over the bottom of the casserole dish.
  9. Spoon the black bean mixture evenly in the center of the tortillas.
  10. Roll the tortillas up leaving the ends open, and place them seem down in the casserole dish. When I made this I got 4 pretty well stuffed tortillas and my pan was full.
  11. Pour the rest of the enchilada sauce over the enchiladas, and use more or less to suit your liking.
  12. Sprinkle cheese over top.
  13. Cooking times vary. See original recipe for more detail. I prepped everything and put it together warm, so then just baked to get the cheese melted. 350 degrees for 10 minutes did it for me.

These were great, although I failed in my original mission to get KG to eat the black beans, which she picked out. Sigh. On to the next black bean recipe – I’d welcome any ideas!

Each well-stuffed tortilla is two servings, just cut them in half down the middle of the pan.  Just had some for leftovers at lunch, and it reheated well, too!

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January 27, 2011

“Mexican” corn muffins

The muffins are done! I cut one open for the photo and of course, had to try it. Delish.

Here’s the final recipe:
* 1/2 cup all-purpose flour
* 1/2 cup whole-wheat flour
* 1 cup cornmeal
* 2 tablespoons sugar
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1 large egg
* 1 cup whole milk
* 1/4 cup unsweetened applesauce
* 1 1/2 cups shredded lime/cilantro poached chicken
* 1 cup shredded sharp cheddar cheese
* 1/2 cup finely diced red bell peppers
* 1/4 cup finely diced cilantro

Directions

1.Preheat oven to 400 degrees. Spray muffins pans with non-stick cooking spray.

2. In a bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine egg whites, milk and applesauce. Stir into dry ingredients just until moistened.

3. Stir chicken, bell peppers, cilantro and 3/4 cup of cheese into cornmeal mixture.

4. Spoon mixture into muffin cups, about 3/4 full. Any given scoop of batter should have lots of visible meat & cheese. If there seems to be too much muffin mix per scoop, you may need more meat & cheese. Top each muffin with a bit of cheese, using up remaining 1/4 cup of cheese.

5. Bake at 400 degrees for approximately 20-25 minutes.

6. Cool on cooling rack. Can be served warm, or refrigerated and frozen for later use.

Notes: I was cooking these for the kids and this is obviously their first time having them, so went fairly light with the peppers and cilantro. You could definitely add more. I also used whole milk and a whole egg instead of the original recipe’s lower-fat counterparts, since these are for kids not adults.

The lime/cilantro poached chicken I made yesterday in the crock-pot – the recipe is from Not Your Mother’s Slow Cooker Cookbook, which I love. Amazing and unusual slow cooker recipes, many of which are easy to do.

Final verdict from KG and W: Nom!

January 27, 2011

First recipe

Was reading BentoLunch.net yesterday and was inspired by this recipe:

http://www.bentolunch.net/2010/04/new-bento-gear-recipe.html

However, being me, I can’t just try it as is. I would like the muffin base to be a bit more healthy, and I don’t have ground beef on hand.

I do however, have leftovers from last night’s make-your-own-tacos spread (more on that later). I think chicken, cilantro, diced red bell peppers, and cheddar cheese will work nicely in this concept.

I’m going to be using this corn bread recipe:

http://allrecipes.com//Recipe/low-fat-corn-bread/Detail.aspx

Plan is for the kids to have this for dinner tonight – I think J and I will stick with the plain poached chicken, but we’ll see!