Butternut Squash and Black Bean Enchiladas

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I am loving the stream of recipes that deliciously appear in my Facebook news feed.  My Facebook friends share the best recipes!  All of the food looks so gorgeous there on my screen, but so far I haven't made anything.  Similarly, I have 3200+ food-related pins on my Pinterest page with the best intentions of making every single one, I swear, but so far have only made about three of them.  So, a few days ago I saw this recipe, went to the store to buy the ingredients, made, and ate it all in the same day.  And it was great.  All of that effort and then I wait to blog about it two weeks later - ha!

We don't eat a lot of vegetarian dishes in our house, but with this one we didn't even miss the meat.  Although, we did agree that shredded chicken would have been a great addition if we wanted to add some extra protein next time.  These enchiladas are butternut squash, black beans, and cheese in a spicy creamy-tomato chipotle sauce, all topped with sour cream and sliced avocado.  Cilantro would have been a great addition (if the Hubby didn't despise it so).  Leftovers were even better than the first time around.

Here's your ingredient line-up!

I used these medium-sized package of 8 flour tortillas

I've always wondered the easiest way to cube a butternut squash, and this time I actually Googled it and found this helpful video.  This is so much easier than the way I was doing it before, so it's worth a quick watch!

For a printer-friendly version of any recipe, simply click 'Print' below the title of any blog post. Voila - a clean recipe without my ramblings or any pictures!

One Year Ago:  Parsnip and Carrot Puree
Two Years Ago:  Easy Refried Bean Soup
Three Years Ago:  Healthy Southwest Chicken and Rice Bake
Four Years Ago:  Thanksgiving 2012
Five Years Ago:  Chicken Cacciatore

Chipotle Butternut Squash and Black Bean Enchiladas

Serves: 4

Ingredients

• 2 cups tomato sauce
• 2 chipotle peppers in adobo sauce (I used about 1 teaspoon of sauce and the 2 peppers)
• 3/4 cup plain Greek yogurt
• 4 cloves minced garlic, divided (2 for the sauce and 2 for the filling)
• 1 1/2 tablespoons chili powder
• 1 tablespoon olive oil
• 1 medium onion, diced
• 4 cups cubed butternut squash (about 1/2 a medium-sized butternut squash, or a little over a pound)
• 1 - 18oz. can black beans, drained, rinsed, then drained again
• 3/4 cup corn (frozen or fresh)
• salt and freshly ground pepper, to taste
• 2 cups shredded Tex Mex cheese blend, divided
• 8 medium-sized flour tortillas
• For topping: sour cream, sliced avocado, sliced green onions, and cilantro

Directions
In a food processor, combine tomato sauce, chipotle peppers, adobo sauce, yogurt, 2 cloves minced garlic, and chili powder, and whir together until well blended.  Set enchilada sauce aside.

Preheat oven to 350F.  In a large skillet, heat olive oil over medium heat.  Add onion and remaining 2 cloves of minced garlic, and cook until soft, about 5 minutes.  Add squash, cover skillet, and continue cooking (stirring occasionally) until fork-tender, about 8 minutes.  Reduce heat to low, then add beans, corn, salt and pepper, and 1 cup of enchilada sauce.  Stir until heated and combined, then remove from heat.

Grease a 9x13-inch baking dish, then smear the bottom of the dish with 3/4 cup of enchilada sauce.  Scoop 3/4 cup of squash mixture into one of the flour tortillas, then sprinkle 1 tablespoon of cheese on top, roll up, and place seam-side down into the baking dish.  Repeat with the remaining tortillas, using up all of the squash mixture.



Pour remaining enchilada sauce over top, and sprinkle with remaining cheese.  Bake for 25 - 30 minutes, or until cheese is bubbling.  Top with sour cream, sliced avocado, green onions, and cilantro.  Enjoy!  

Recipe Source:  Ambitious Kitchen

Tex Mex Pinwheels

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Yum!!!  This is an appetizer that I always get asked for the recipe for!  And now I can just point to this blog post like yep here's my blog and here's the recipe.  I love bite-sized food.  And food with cheese in it.  And food that is Mexican.  And come to think of it, food that is a pinwheel.  So this appy definitely fits the bill.  The recipe comes from the Best of Bridge, like approximately 95% of the food we eat in our house does.

I most recently made these pinwheels for my aunt's 65th birthday party, and they were gobbled up in no time.  You can use whatever flavour of flour tortilla that you like, and it will change the look of the pinwheels...maybe for Christmas you use sundried tomato flavoured (red), or maybe for Halloween you use cheese flavoured (orange), or maybe for Earth Day you use spinach flavoured (green)...I don't know, get crazy with it!  I used whole wheat ... boring!

Anyway, this is an easy to make, delicious appetizer.  Very bite-sized, very cheesy, very Tex Mexican, and very pinwheely...but not pinwheely in a 'boring cold ham and cheese pinwheel that comes on a sandwich platter' kind of way.  Pinwheely in a hot, tasty little morsel kind of way.  Why not try it out next time you need to bring an appetizer to a potluck...they will go fast!

Little Man Update!  He is growing up so quickly - he's now 8.5 months old and saying a few words:  Dada, Hiiiii, Baba, and...melt my heart...Mama.  He barrel rolls around the living room,  laughs hysterically if you kiss his tummy, and loves the outdoors.  He's developing more and more of a personality every day, and we are loving getting to know him.

For a printer-friendly version of any recipe, simply click 'Print' below the title of any blog post. Voila - a clean recipe without my ramblings or any pictures!

One Year Ago:  Plum Cake
Two Years Ago:  Easy Refried Bean Soup
Three Years Ago:  Healthy Southwest Chicken and Rice Bake
Four Years Ago:  Peas with Shallots and Pancetta


Tex Mex Pinwheels

Ingredients

• 8 oz. cream cheese
• 2 tablespoons mayonnaise
• 4 oz. can green chilies, drained
• 1 large tomato, seeded and chopped
• 1/4 cup finely chopped onion
• 1 garlic clove, finely minced
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 4 - 6 flour tortillas

Directions
Blend together cream cheese and mayonnaise.  Stir in remaining ingredients.  Cover and refrigerate for 2 hours.  Line a baking sheet with foil or parchment paper.  Spread cream cheese mixture over each tortilla and roll up tightly, trimming the ends (and eating them!).  Refrigerate until firm.  Slice and place pinwheels flat onto the baking sheet.  Broil until lightly golden.

Recipe Source:    Best of Bridge - Best of the Best and More (Pasadena Pinwheels)

Vegetarian Yam and Black Bean Stew

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It's been nice and warm in Western Canada, but on the eastern part of the country they haven't been so lucky.  Why must it unfairly snow all the way into April over on the east coast, while on the west coast we haven't seen snow all year (and crocuses have been out of the ground and cherry blossoms in bloom since February)?  I don't know, I don't know.  This comfort food recipe is for the east coasters (you're welcome).  Of course, you can still enjoy it in Spring weather too!

I love when I'm eating something and I know that not only does it taste good, but it's wholesome and nutritious.  This Vegetarian Yam and Black Bean Stew has chili and soup-like components, and I love the chunks of fresh yam.

This recipe came to me from a girl who I work with named Jenna, who you may remember from Mango and Black Bean Quinoa Salad fame.  Jenna eats a dairy-free and gluten-free diet, so her recipes follow the same dietary restrictions or can be modified easily (for instance, in this recipe you can substitute the all-purpose flour for gluten-free flour, or just eliminate it altogether). What they aren't missing is taste, flavour, and colour.  I've told her to keep the recipes coming, because they are keepers!

Happy one week belated Easter!

For a printer-friendly version of any recipe, simply click 'Print' below the title of any blog post. Voila - a clean recipe without my ramblings or any pictures!

One Year Ago:  Curried Coconut Chicken Vegetable Soup
Two Years Ago:  Spinach Quinoa Salad with Grapefruit
Three Years Ago:  Greek Quinoa Salad



Yam and Black Bean Stew

Serves:  4

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 green pepper (seeds and stem removed), chopped
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1 1/2 teaspoon cumin
• 1 1/2 teaspoon dried oregano
• Pinch of crushed red chili flakes
• 3 cups peeled and cubed yams
• 1 can black beans, drained and rinsed well
• 1 can diced tomatoes
• 1 tablespoon tomato paste
• 2 cups chicken broth
• 1 tablespoon flour
• Salt and pepper, to taste
• 3 green onions, thinly sliced (for garnish)

Directions
Heat oil in large pot over medium heat.  Add onion and green pepper and cook for 4 - 5 minutes, until tender.  Add the garlic, chili powder, cumin, oregano, and chili flakes, and cook for 3 minutes longer. Add the yams, beans, tomatoes, tomato pasts, broth, flour, salt, and pepper, and bring to a gentle simmer.  Simmer 10 - 15 minutes, until yams are tender.  Adjust seasonings as desired.  To serve, sprinkle with sliced green onions.

Enjoy!

Recipe Source:  Jenna!

Easy Refried Bean Soup

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Do you ever buy an entire case of refried beans at a time from Costco?   Ha ha, yeah, me neither obviously! *looks awkwardly at floor.*  But if you have, this is a good soup for you to use them up.

This is one of my mom's recipes, and it's sort of like a cross between a vegetarian chili and a soup, with a smoothness because of the refried beans.  It makes for a very filling meal, packed with taste.  The best part?  It's the easiest soup I have ever made in my life.  Basically all you do is open some cans...

They had a Western Family brand sale...
and then I made a pyramid of cans.

And, well, that's nearly it.  It's that simple.

Now you do it!


One Year Ago: My Dad's Teriyaki Salmon Recipe
Two Years Ago: Triple Coconut Banana Muffins (Paleo / Gluten-Free)

For a printer-friendly version of any recipe, simply click 'Print' below the title of any blog post. Voila - a clean recipe without my ramblings or any pictures!



Refried Bean Soup

Serves: 4

Ingredients

• 2 teaspoons olive oil
• 1 large onion (or 1 cup), chopped
• 1 green bell pepper (or 1 cup), chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz.) Mexican-style stewed tomatoes
• 1 can (15.5 oz.) black beans, drained and rinsed well
• 1 can (15.5 oz.) red kidney beans, drained and rinsed well
• 1 can (16 oz.) refried beans
• 1/4 teaspoon cumin
• Freshly ground black pepper, to taste
• Sour cream, cilantro, and taco chips for garnish (optional)

Directions
Heat the olive oil in a soup pot over medium-high heat, and add the onion and bell pepper.  Cook for 2 - 3 minutes, or until the vegetables are tender.  Add the garlic, broth, and tomatoes, and stir.  Raise the heat to high, and add the black beans, kidney beans, refried beans, and cumin.  Stir well.  Cover the pot and let the soup come to a boil, then reduce the heat to low and stir occasionally for 5 - 7 minutes or until ready to serve.

Recipe Source:  My mom!

Mango and Black Bean Quinoa Salad

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"You can't have the Mango!" - Mango, SNL

I feel like I already know the answer to this question, but does anyone else think of Mango, the short-lived mid-90's Chris Kattan character from SNL, whenever they see a mango?  Just me again?  Wow - every time!  Well, here are some classic Mango quotes anyway:

"Can you catch a falling star without burning your hand?  Can you put the sky in your mouth?  Can you say to an earthquake, 'Hey, hold still for a second?'  No!  Such is Mango." - Mango

"Can you know the mighty ocean?  Can you lasso a star from the sky?  Can you say to a rainbow, 'Hey, stop being a rainbow for a second?'  No!  Such is Mango" - Mango

"No Mango for you!  Why must I be Mango?  Why I ask?  Why God, why?  Why can't I be someone normal like John Ritter?  Mango is like a drug.  You must have more and more and more of the Mango until there is no Mango left.  Not even for Mango!" - Mango

So those are the quotes that I think of when I look at or taste a mango, every time!!  I just look at a mango and I have a little chuckle to myself.

Slow Cooker Beef Chili Rice Bowl

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The Hubby put a new cookbook into my Christmas stocking this year - the 'Best of Bridge' Slow Cooker Cookbook. Although this recipe is not from that book, him buying it for me reminded me that a) I have a slow cooker, and b) slow cooking is awesome.

What I don't like is when you have to do a lot of pre-cooking before the slow cooking starts, which just makes me feel like there's no point in finishing things up in the slow cooker in the first place.  What I do like is when you can just throw everything into the slow cooker and press Start.  "Set it and forget it!!" I think people say.  Or maybe that's referring to something else like alarm clocks or my recordings of Real Housewives on the PVR, or each and every single one of my New Years resolutions.  Who knows, but in any event, slow cooking is super easy when all that you have to do is dump stuff into the thing and turn it on.

Healthy Southwest Chicken and Rice Bake

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What's in your freezer?

 

So, it's just The Hubby and me in our house, but in looking at our freezer you would think differently.  Here is what I saw when I reluctantly did a freezer clean recently:

• 8 chicken breasts, 1 beef tenderloin log, 1 whole chicken, 2 packs bacon, 2 steaks, 2 bags prawns, 6 salmon fillets
• 7 or more partially used bags of peas or corn or pea/corn combo
• 3 tubs partially-consumed vanilla ice cream with an inch of icy freezer crust on top
• 8 bags of sliced bread with only two pieces of crust remaining per bag (never to be eaten)
• 1,000,000 black bananas
• other, other, other x 100

My inventory of our pantry yielded similar (non-frozen) results.  8 cans of black beans, 7 boxes of pasta, 2,000,000 granola bars, too much uneaten food.  So I threw out the old ice cream, downsized my banana collection, and told The Hubby that we had to try to go a month without buying any new food except dairy products and fresh fruit and vegetables.  We're on about Day 14 now, our freezer is halfway emptied, and our pantry is slowly depleting in stock.  It takes a bit of planning and creativity, and so far almost every meal has included frozen peas or canned black beans, but it's been kind of a fun challenge at the same time.  For instance, I came home from work last night and The Hubby had prepared a chicken, pea, and pasta casserole...and after a long day at work it was exactly what I wanted to eat for dinner, and all that I could think was that I had married some kind of Top Chef or something. That is, until we flicked to Top Chef on tv while we ate dinner!

Flourless Spicy Dark Chocolate Cake

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"This is the best cake I have ever eaten in my life." - The Hubby
"That is a quote that I will be using in the blog post about this cake." - Me

 

You may have concluded from the lack of desserts, cookies, cakes, pies, squares, brownies, and other sugary indulgences on this blog that I don't have much of a sweet tooth, and you're correct.  Except for ice cream.  OMG ice cream.  The best.  Ice cream is the best.

But, every once in awhile the mood strikes for something a little sugary, and that's why I decided to take on this Flour-less Spicy Dark Chocolate Cake.

My brother's girlfriend also has a food blog, The Bookish Cook, and when we were over at their apartment for dinner one night she served this cake for dessert.  I think she is one of those people who can just, like, invent recipes and doesn't have to follow cookbooks (jealous), and this cake was her brainchild.  It's decadent.  The idea of it being flourless and therefore gluten free was also super appealing.  Because of the chilies, it kind of tastes like the Lindor Chili Chocolate Bar that I also crave on rare occasions.  It must have to do with the idea of a savoury thing being combined with a sweet thing.  I just love that sweet and savoury combo.

The Hubby freaking loved this cake though, even more than me.  He raved about it and its warm and super chocolately goodness with a bite of spice.  So I knew that I had to make it again when his parents came over to our place for dinner one night.

Jill's Fresh Cut Mango Salsa

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Every year The Hubby and I go to our friend Jill's family's cabin for a weekend at the lake, and every year I request that Jill make her mango salsa while we're there.  And every year she does.  And this is it.

 

And this is her making the salsa.