Chipotle Black Bean Burritos

Wraps, burritos, soft tacos...put it in a whole wheat wrapper and it is likely something that we will like and enjoy. These chipotle-flavored bean burritos are low in fat and calories and are perfect for making on a weeknight.

Makes:

6-8 burritos

Ingredients:

• 1 Tbsp olive oil
• 1 clove garlic, mined
• 1/2 tsp chipotle chile powder
• 1/4 teaspoon sea salt
• 1/3 cup water
• 1 15 oz can black beans, drained and rinsed
• 1 15 oz can kidney beans, drained and rinsed
• 1/4 cup salsa of your choice
• 1 package whole wheat tortillas
• 1 cup shredded sharp white cheddar cheese
• 2 roma tomatoes, diced
• 1 1/2 cups shredded romaine lettuce
• 1/4 cup green onions, sliced
• 1/4 cup fat-free sour cream
• 1 avocado, sliced

Cooking:

1. Heat your oil in a large skillet over med-high heat. Add the garlic to the pan cooking for about 1 minute, stirring constantly. Stir in the chile powder and salt, cooking another 30 seconds, continuing to stir constantly. 
2. Add the water and beans, bringing to a boil. Reduce the heat to a simmer for about 10 minutes. Remove from the heat and stir in the salsa. Partially mash the beans.
3. Warm your tortillas by a method you like best.
4. Spoon about 1/3 cup of the bean mixture onto the wrap. Top with about 2 Tbsp of cheese, a few tomatoes, some lettuce, 1 Tbsp green onions, 1 Tbsp sour cream, and a couple slices of avocado.
5. Roll up the burrito.
6. Enjoy!

-Carly

Tastes Like Tamales! (Casserole)

This is a delicious comfort food dish with a Mexican theme. I wanted to try to make tamales one day and then lost all motivation when I found this recipe which provided the flavors of chicken tamales without all the work! It's a win-win! This recipe is a "treat meal" for us, as admittedly it isn't super healthy, though it isn't all bad either. Moderation, moderation, moderation....

Serves:

4

Origin:

Variation of Cooking Light Chicken Tamale Casserole 

Ingredients:

• 4 oz shredded extra sharp cheddar cheese
• 1/3 cup fat-free milk
• 1 egg
• 1 tsp ground cumin
• 1/4 tsp crushed red pepper flakes
• 1 can creamed corn 
• 1 box corn muffin mix (you can't go wrong with Jiffy! you can also whip up your own mix)
• 1 jalapeno seeded and chopped
• cooking spray
• 1 can black beans, rinsed and drained
• 1/2-3/4 cups salsa of your choice (we really like tomatillo salsa on this!)
• 2 cups shredded, cooked chicken breast
• fat-free sour cream
• 2 green onion sliced
• 1 bunch cilantro, chopped 

Cooking:

1. Preheat your oven to 400°.

2.  Take 1/4 of your cheddar cheese and mix it with the milk, egg, cumin, red pepper flakes, creamed corn, muffin mix and jalapeno. Stir this until incorporated. It is okay if it looks lumpy!

3. Pour the batter into a 13 x 9 inch baking pan, coated in cooking spray. Bake for about 15 minutes, or until it is just set.

4. Poke some holes in the top of the cornbread with a fork and then spread your salsa over it.Then layer with your beans, chicken, and the rest of your cheese. Return it to the oven for an additional 15 minutes, or until the cheese begins to bubble.

5. Cut into pieces and top with a small spoonful of sour cream, an a sprinkling of green onions and cilantro.

6. Enjoy.

Notes:

• I have substituted regular corn for the creamed corn and just added a little extra milk. It works just as well, the corn kernels are just solid, rather than crushed.
• You could easily spread refried beans on top of the cornbread for something a little different.
• I've used red enchilada sauce instead of the salsa and while I liked it, Jerry prefers the salsa.
• This is great to eat as a left-over, too!!

So, tamale flavor without all the work? It is pretty much a no-brainer! Give it a try and let me know if you agree!

-Carly

MASHed Potato Burritos with Spinach and Mushrooms

Left-over mashed potatoes? This is the perfect dish to use those extra potatoes in a new and yummy way. I love ordering potato burritos at Mexican restaurants, but I decided that adding mushrooms and fresh spinach made it a more complete meal. You should also know: these are SUPER easy to make!

Serves: 

4

Ingredients:

• 3 medium-sized potatoes (russet or red work well)
• 8 oz mushrooms chopped coarsely (I used organic portabellas because they were on sale, and they never are. However, regular white mushrooms work just fine.)
• 2 tsp cooking oil (of a variety you prefer... I only ever use olive oil)
• 1/2 lb fresh spinach, chopped coarsely
• 2 green onions, sliced
• 1 1/2 teaspoons seasoned salt
• 1/2 cup shredded cheese (I used sharp white cheddar)
• Whole wheat burrito wraps

Cooking:

1. Preheat the oven to 200°

2.Cook your potatoes using any method you like and mash them. Now, I know I said to use 3 medium potatoes, and I only used two, but one of them is absolutely massive, so 2 worked.

3. Heat your oil over med-high heat and add the mushrooms and seasoned salt. Saute the mushrooms until they are just brown.

4. Add the spinach in batches, stirring until it has wilted and remove it from the heat. 

5. Add the spinach-mushroom mixture to the mashed potatoes and incorporate. Add the sliced onions at this time, also. Taste and adjust your seasonings.

6. Put about 1/2 a cup of the mashed potato mixture in the middle of the tortilla wrap and top with a little cheese. Fold in the sides and roll up.

7. Put the burritos on a cookie sheet with a little cooking spray, seam side down. When they are all made, pop them in the oven for about 10 minutes, just to warm them throughout.

8. Enjoy!

Notes:

• Not much to report on this one! It is fairly easy and tasty way to use mashed potatoes in a whole new way...
• Also, it is a really quick meal to make, especially when time is precious!
• Just a tidbit. It is pretty bothersome to me that you spell potatoes with an -es and burritos with just -s. I'm glad this blog is over.

So, what do you think about putting mashed potatoes in a burrito? Give it a try and let me know!

-Carly

What's For Brinner? Huevos Rancheros

What is better than a little breakfast for dinner? Almost nothing. Huevos rancheros is a breakfast-y dish that I love to make. It is super-easy and very satisfying.

Serves: 

2

Ingredients:

• 1 can of black beans
• 1 tsp cumin
• 1/2 tsp chili powder
• 4 tablespoons of the salsa of your choice (we have been devouring tomatillo salsa lately)
• 2-3 whole wheat tortillas
• 1 diced tomato
• 1/4 cup shredded cheese (I prefer sharp white cheddar)
• 4-5 eggs
• 2 sliced green onions
• 1 tablespoon chopped cilantro
• 1/2 of an avocado
• Fat-free sour cream

Cooking:

1. Rinse and drain your black beans and place in a small saucepan. Add the cumin and chili powder and heat over medium heat, stirring occasionally. The beans should begin to partially mash as they are cooked and stirred.

2. Coat a frying pan with cooking spray and warm over med heat. When the pan is hot, crack your eggs and cook to your preference. I prefer over-medium eggs- whites are cooked, but the yolk has a thick, yet runny consistency.

3. While your eggs are frying, do a little multi-tasking and heat the tortillas either in another frying pan, the microwave, or oven. Spread some of your cheese on around each tortilla, then add a big scoop of beans, also spreading it around. Add divide your salsa over each tortilla.

4. Put the eggs on top of the beans, cheese, and salsa. Top with tomato, avocado slices, green onions and cilantro. I tiny sprinkle of cheese just over the eggs is also nice. And, of course, a little spoonful of fat-free sour cream.

5. Easy, right? If you want to stay clean during this meal, use a knife and fork to cut the tortilla. If not, fold it and prepare to lick your fingers. Enjoy!

Variations:

• I always sprinkle a little lime juice over the top of mine. Yum.
• Using the avocado to make guacamole, is also an option. I love avocado plain so I opt for just slices.
• This can easily be turned into a breakfast burrito if you buy larger burrito tortillas and take the time to wrap them up.
• Re-fried beans replace the black beans nicely, as well.
• Try different salsas and cheeses. Or throw some chiles on top!

Let me know how your brinner is! I'd love to hear your version!

-Carly