Tag Archives: onions

Black bean and Corn Enchiladas

6 Feb

I really like this dish because I love anything covered in enchilada sauce and the corn gives it just a perfect touch of sweetness. If needed, you could prepare this ahead of time and pop it in your preheated oven and have dinner in 15 minutes!

Black bean and Corn Enchiladas

Prep. Time: 20 minutes
Cooking Time: 15 minutes

Serves 4

Ingredients:
12 corn tortillas
2 cans black beans
3 cups frozen corn
1 TB olive oil
1 onion, chopped
2 cloves garlic, minced
1 cup tomato sauce
1 TB taco seasoning
1 cup shredded cheese

Directions:
1. Preheat oven to 400 degrees F.
2. Heat olive oil in large skillet. When oil is hot, add onions. Cook onions until translucent and a little bit browned.
3. Add garlic and cook for 30 seconds.
4. Add black beans, corn, pepper and cumin. Bring to a boil and then lower heat and simmer for 5 minutes to thicken mixture.
5. Mix tomato sauce and taco seasoning.
6. Wrap corn tortillas in a wet paper towel and microwave on high for 15 seconds on each side. If you do not have a microwave, just wrap in wet paper towels for a few minutes.
7. Dip a tortilla in tomato sauce, lay that tortilla in a casserole dish. fill with bean mixture, roll and place at one end of the casserole dish.
8. Repeat step 6 with the rest of your tortillas.
8. Top enchiladas with remaining tomato sauce and shredded cheese.
9. Bake for 15 minutes.

Spanish Style Quinoa

24 Jan

Spanish Style Quinoa
Vegetarian/Vegan Recipe

Serves 4
Prep. Time: 5 minutes
Cooking Time: 25 minutes

Quinoa is becoming one of my favorite new ingredients for dinners.  It’s really easy to make and super delicious.  And, an extra bonus is that it is good for you!  Here’s a quick and easy quinoa recipe to get you started if you have never cooked with quinoa before.

Ingredients:

2 cups quinoa, rinsed and drained
2 Tbsp cooking oil
3 garlic cloves, peeled and minced
1 onion, chopped
1 ts paprika
1 ts oregano
1 ts cayenne pepper
1 cup frozen peas
1 cup tomato sauce
2 cups vegetable broth
pepper to taste

Directions:

1. Heat saute pan over high heat. When pan is hot add oil. Wait for oil to get hot, then add onions. Saute until onions are almost clear.
2. Add garlic to onions and sauté for 30 seconds.
3. Add oregano, paprika, cayenne and pepper.
4. Add quinoa and stir constantly for 5 minutes.
5. Add tomato sauce and vegetable broth to your quinoa. Stir occasionally until mixture begins to boil.
6. Cover and reduce heat to simmer for 20 minutes.

Bacon and Carmelized Onion Chowder

17 Jan

Bacon and Carmelized Onion Chowder

Serves 4-6
Prep. Time: 15 minutes
Cooking Time: 45 minutes

Ingredients:

3 TB butter
2 TB olive oil
1 large onion, sliced
1/2 cup shredded carrots
2 potatoes, peeled
4 slices bacon, cooked and chopped
2 ounces cream cheese
sour cream
sharp cheddar cheese, shredded

Directions:

NOTE: If you are in a rush, start your potatoes and onions at the same time. You will need two stock pots to do that.

1. Cut potatoes into bite sized pieces. Place in stock pot and cover with water. Bring water to boil and cook potatoes until they are tender (about 15-20 minutes).
2. When potatoes are cooked and drained, take the same stock pot and add 2 TB butter and olive oil over high heat. Once butter melts, stir in onions.
3. Cook onions for 15-20 minutes. Remove from stock pot and set aside.
4. Add carrots and 1 TB butter to stock pot. Saute 2 minutes. Add potatoes and saute 3 minutes. Stir in onions and cooked bacon bits.
5. Reduce heat and add cream cheese; stir until melted. Add milk and cook, gently stirring until soup begins to thicken.
6. Serve your soup with a dollop of sour cream and some shredded cheese.

Lightly Creamed Black Eyed Peas

17 Jan

Lightly Creamed Black Eyed Peas
Can be Vegetarian: Remove bacon and use veggie stock

Serves 4
Prep. Time:  5 minutes
Cooking Time: 1 1/2 hours

Ingredients:

1 20 oz. bag frozen black eye peas
2 slices bacon
4 cups of water or chicken or veggie stock
1 1/2 cups onions, chopped
1 TB pepper
1 TB hot spice you like (red bell pepper flakes, cayenne pepper, etc.)
2 cloves garlic, minced
1 bay leaf
2 oz. cream cheese
1 canned chili, chopped

Directions:
1. Cook black eyed peas according to directions on the bag (add bacon slices), BUT replace the water with chicken or veggie stock for more flavor.
2. Add onions, pepper, hot spice, garlic, bay leaf to black eye peas. Cover with 2 cups chicken or veggie stock. Cover and cook 30 minutes. Remove cover and cook 30 more minutes.
3. Remove bacon and bay leaf. Add diced chili and cream cheese. Stir until liquid thickens.