Southwestern Egg & Black Bean Skillet

Last week we were under a strict mandate to conserve water since the flood took out one of our water treatment plants. This meant cutting way back on all tasks that require water: flushing, washing hands, showering, doing laundry, and doing dishes. So meals, like this one, that didn't dirty up a ton of dishes were a necessity if I wanted to continue to eat at home. Not counting the paper bowl and plasticware I used to eat this meal, I dirtied 1) a skillet and 2) a knife. And it was delicious. Black beans, eggs, avocado, and Ro-tel are my favorite food groups.

Southwestern Egg and Black Bean Skillet
source: Cara's Cravings
Yields: 2 servings

Ingredients
1 teaspoon olive oil
1/2 cup chopped onion
1 clove garlic, minced
1/3 cup frozen corn
1 cup drained, rinsed black beans
salt & pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
pinch of coriander
10 oz can diced tomatoes with green chilies (like Ro-tel)
2 large eggs
2 oz queso fresco, crumbled (I used feta.)
chopped cilantro and sliced avocado, for garnish

Preparation
Preheat oven to 400F.

Heat olive oil in a skillet over medium heat. Add onions and cook for about 5 minutes, until translucent. Add garlic, corn, and beans and cook for about 2 more minutes, until garlic is fragrant. Season with salt, pepper, cumin, chili powder, and coriander.

Add the diced tomatoes with green chilies and increase heat to high. Bring to a boil, then reduce heat, cover, and allow to simmer for 10 minutes to blend flavors.

Carefully break the eggs over the black bean mixture. Place the skillet in the oven and bake for 10-12 minutes, until eggs are soft-set. Sprinkle with queso fresco and garnish with cilantro and diced avocado. Serve hot.

Nutritional Info (not including avocado)
Amount Per Serving
Calories: 338.3
Total Fat: 14.0 g
Cholesterol: 227.5 mg
Sodium: 1,525.8 mg
Total Carbs: 35.9 g
Dietary Fiber: 9.0 g
Protein: 20.7 g

Black Bean and Salmon Tostadas

Mexican food, while it is my true love, is not particularly healthy. Cheese and fried tortillas, beans made with lard and bell peppers glistening with oil. But these tostadas...wow. The black bean part really satisfies that frijoles refritos craving. Omega-3s from the salmon (canned salmon is also a very sustainable fish source) and healthy fats from the avocado. I was even impressed with how the tortillas baked up nice and crisp. It's also insanely quick to make since you barely even have to cook anything; it's really more assembly. In other words, even my parents could make these. However, they don't necessarily keep well for leftovers, so I would recommend having 4 people to eat them or halving the ingredients.

Black Bean & Salmon Tostadas
source: Eating Well via Cara's Cravings

Ingredients

• 8 6-inch corn tortillas
• Canola oil cooking spray
• 1 6- to 7-ounce can boneless, skinless wild Alaskan salmon, drained
• 1 avocado, diced
• 2 tablespoons minced pickled jalapeños, plus 2 tablespoons pickling juice from the jar, divided
• 2 cups coleslaw mix or shredded cabbage
• 2 tablespoons chopped cilantro
• 1 15-ounce can black beans, rinsed
• 3 tablespoons reduced-fat sour cream
• 2 tablespoons prepared salsa
• 2 scallions, chopped
• Lime wedges (optional)

Preparation

1. Position racks in upper and lower thirds of the oven; preheat to 375°F.
2. Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.
3. Combine salmon, avocado and jalapeños in a bowl. Combine cabbage, cilantro and the pickling juice in another bowl. Process black beans, sour cream, salsa and scallions in a food processor until smooth. Transfer to a microwave-safe bowl. Cover and microwave on High until hot, about 2 minutes.
4. To assemble tostadas, spread each tortilla with some bean mixture and some salmon mixture and top with the cabbage salad. Serve with lime wedges, if desired.

Nutrition
Per serving (2 tostadas): 319 calories; 11 g fat (2 g sat, 6 g mono); 16 mg cholesterol; 0 g added sugars; 16 g protein; 12 g fiber; 352 mg sodium; 670 mg potassium.

Jalapeno Baked Fish with Roasted Tomatoes and Potatoes

Even though this didn't turn out well for me, I still have high hopes because the blunders were due to user error. I should've used a more mild fish like tilapia. The swai I used was a little on the fishy side. I also undercooked it, which led to me having to put it back in the oven in the middle of our dinner. I was really hoping to absolutely love this dish, but I guess it was just one of those nights in the kitchen. One dish, no stovetop, minimal knife skills required, plus it gives you enough baking time to clean up the food processor and set the table. The tomato sauce was very good, though next time I'll either use fresh jalapenos or more of the pickled jalapenos as I wanted a little more spice. And there will be a next time. This dish is too easy and healthy and quick for me to write it off completely.

Jalapeno Baked Fish with Roasted Tomatoes and Potatoes
source: Rick Bayless' Mexican Everyday via The Way the Cookie Crumbles and Dinner and Dessert

Ingredients
4 medium (1 pound total) red-skin boiling or Yukon Gold potatoes, sliced ¼-inch thick
1 tablespoon vegetable or olive oil
Salt
1 (15-ounce) can diced tomatoes in juice
1 large garlic clove, peeled and cut in half
⅓ cup (loosely packed) coarsely chopped cilantro, plus extra for garnish
About ¼ cup sliced canned pickled jalapenos
1 tablespoon jalapeno pickling juice
Four 4- to 5-ounce (1 to 1¼ pounds total) skinless fish fillets, preferably ¾ to 1 inch thick

Preparation

Turn on the oven to 400 degrees. Scoop the sliced potatoes into a microwaveable 8×8-inch baking dish. Drizzle on the oil and sprinkle with ½ teaspoon salt. Toss to coat, then spread the potatoes in an even layer. Cover with plastic wrap and poke a couple of holes in the top. Microwave on high until the potatoes are nearly tender, about 4 to 5 minutes.

Meanwhile, in a food processor or blender, combine the tomatoes with their juice, garlic, cilantro, jalapenos, and pickling juice. Process to a puree, leaving just a little texture.

Lay the fish fillets in a single layer over the potatoes. Pour the tomato mixture evenly over the fish and potatoes.

Slide the baking dish into the oven. Bake for 15 to 20 minutes, until the fish flakes when pressed firmly.

Scoop a portion of the fish-potato-sauce onto each dinner plate, sprinkle with cilantro, and serve right away.

Chilaquiles Casserole

If there is one genre of food that I constantly find myself attracted to making, it's the "healthy Mexican-inspired casserole." Luckily, there are tons of recipes and variations on recipes of this sort, and, while I have the few that I make over and over again, I have yet to grow tired of experimenting. This version used grated zucchini, which intrigued me, and also provided a use for some enchilada sauce that had been sitting in my pantry for a while. The enchilada sauce adds most of the flavor and heat, though you could add bell peppers, jalapenos, or any other kind of vegetable or pepper to this casserole without any problem. I cut down the cheese by a 1/4 cup, and it was plenty cheesy. This will also make for great leftovers, if not a great picture.

Chilaquiles Casserole
source: Eating Well

Ingredients

• 1 tablespoon canola oil
• 1 medium onion, diced
• 1 medium zucchini, grated
• 1 19-ounce can black beans, rinsed (or a 15-oz can, whatever is available)
  
• 1 14-ounce can diced tomatoes, drained
• 1 1/2 cups corn, frozen (thawed) or fresh
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 12 corn tortillas, quartered
• 1 19-ounce can mild red or green enchilada sauce
• 1 1/4 cups shredded reduced-fat Cheddar cheese (I used 1 cup of full-fat Cheddar cheese)
  

Preparation

1. Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
3. Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
4. Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.

Stuffed Poblanos

Poblanos are probably my favorite pepper: more exotic than a bell pepper but can be used in similar ways. At Mexican restaurants, if I see some sort of item with poblanos involved, I will most likely order it. These stuffed poblanos scratched the Mexican food itch without the grease normally involved. It starts with a salsa made in the blender, which the poblanos cook in. I liked the cornmeal filling for the poblanos as it adds some heft. I realized, after I took these out of the oven, this meal does not require the stovetop at all! I served this with the salad from the Black Bean and Rice Stuffed Poblanos I made last spring.

Stuffed Poblanos
source: Ezra Pound Cake as adapted from Everyday Food

Ingredients

• 1 can (28 ounces) whole tomatoes in puree
• 1 jalapeno, ribs and seeds removed, minced
• 2 small onions, chopped
• 3 garlic cloves (2 whole, 1 minced)
• Coarse salt and ground pepper
• 1 can (19 ounces) black beans, rinsed and drained (I used a 15 oz can)
  
• 1/2 cup yellow cornmeal
• 1 cup shredded pepper Jack cheese (I used sharp cheddar)
  
• 1 teaspoon ground cumin
• 4 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed
• Garnishes: sour cream, cilantro, lime zest

Preparation

1. Preheat oven to 425 degrees F.

2. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside.

3. In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 3/4 cup water; season with salt and pepper. (The mixture might look watery and not so appetizing. Forge ahead!)

4. Stuff poblano halves with bean mixture; place on top of sauce in baking dish. (If you have extra bean filling, you can add it to the dish.) Sprinkle poblanos with remaining 1/2 cup cheese; cover dish with aluminum foil.

5. Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more, rotating after 6 minutes. Let cool 10 minutes.

Vegetarian Chili Mac and Cheese

There is nothing quite as comforting as a big bowl of cheese and noodles. It's my two weaknesses together. The addition of beans and Ro-tel bulks it up and adds some color. The spices really give this dish some great flavor. Joe loved it, and it took much less time to make than I thought it would. Although not the healthiest, this will definitely be on the rotation as it gets colder.

Stovetop Vegetarian Chili Mac and Cheese
source: A Year in the Kitchen

Ingredients
1/2 red onion, minced

1 tbsp. olive oil

1 tbsp. butter

salt and pepper

2 tbsp. flour

2 c. milk

2 c. shredded cheddar cheese

6 oz. elbow macaroni

1 12 oz. can Ro-tel with lime and cilantro (I just used plain Ro-tel)

1 15 oz. can dark red kidney beans, drained and rinsed

1 tsp. coriander

2 tsp. cumin

2 tsp. chili powder

cilantro, for garnish

Preparation
Bring a large pot of water to a boil, salt and add pasta.

Heat a deep skillet over medium.

Add onion, EVOO and butter. Season with salt and pepper.

Sweat out onions for 2-3 minutes, sprinkle flour over onions and whisk to cook off flour.

Add milk, turn heat to high and bring to a bubble.

Drain rotel and add to the milk, whisk in cheddar cheese and spices.

Once cheese is melted and incorporated, add beans.

Drain macaroni and add to the pot.

Stir well, serve with cilantro.

Tres Leches Flan Cake

We had our housewarming party last Saturday, and I wanted to make a cake that was slightly different, would stand out, and did not require any artistic decorating. Cue the bundt pan and this recipe that I've had squirreled away since last September. This was the perfect time for it. I was worried that it wouldn't come out okay, but it worked absolutely beautifully and everyone loved it.

Yes, that is cake with a layer of flan on top. The cake is deliciously moist, and the flan is a nice textural contrast to the cake. This will impress everyone at your next gathering and doesn't require too much extra effort. Be sure to pour the flan mixture slowly down the side of the pan so it sinks to the bottom. My cake came out of the pan as soon as I flipped it over; I didn't have to wait for it to warm to room temperature.

Tres Leches Flan Cake
source: Joelen's Culinary Adventures

Ingredients

Cake:
1 (18.25 oz.) box butter/yellow cake mix and ingredients to prepare as directed on box
1 (12 oz) can of regular Coke or Pepsi

Topping:
1 (10.9 oz) jar of cajeta or caramel ice cream topping

Flan:
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) can evaporated milk
3 eggs
1 tablespoon vanilla extract

Preparation

Heat oven to 350 degrees

Follow instructions to make cake, but use the can of coke instead of water. Set cake mix aside and make flan by putting the flan ingredients in a blender and mixing well.

Spray the bundt pan with Pam and then cover the bottom with caramel

Pour cake mix into bundt pan.

Pour the flan mix gently down one side of the pan. The flan will go to the bottom and the cake mix will raise up a bit as the flan mixture fills the bottom of the pan.

Set the bundt pan in a larger pan or tray with water. (I used a roaster.) You are creating a double boiler, but you only need a couple inches of water.

Put it all in the oven and it will cook for at least 45 minutes and as much as an hour.

Check the cake doneness with a toothpick. The cake will stay more moist than most cakes you've ever made and you will see it separate a bit from the pan when it is done.

Let is cool and refrigerate for several hours.

Take it out two hours before you plan to serve. Turn the bundt pan over and let it sit while warming to room temperature.

The bundt pan should then lift off to reveal a layer of flan, topped with caramel sitting atop a very moist cake.

Spicy Garlic Lime Chicken with Linguine

Alert the presses! I'm blogging a new meal! I'm seriously trying to get back into cooking more at home. CPE is winding down, and I've noticed a few pounds creeping on, even though I've been exercising. Plus, we're beginning the house-purchasing process, and my budget-consciousness has been put on alert. I have made meals in the past week but did not find them particularly bloggable. This was a recipe I had bookmarked quite a while ago for it's simplicity. I added steamed broccoli as an accompanying vegetable.

The chicken was delightfully spicy, and I loved the tequila and lime flavor. Joe said that he wished there was more. I don't normally do the meat/starch/vegetable meal, so this was a nice change of pace, and the pan sauce definitely made it seem special.

Spicy Garlic Lime Chicken with Linguine
source: Mary Ellen's Cooking Creations

Ingredients

• 3-4 boneless chicken breasts, pounded out just a bit (I used one enormous breast cut in half)
  
• Spices: Kosher salt, black pepper, cayenne pepper, garlic powder, onion powder, thyme, dried parsley, dried cilantro, paprika (Sprinkle to your liking.)
  
• 4 garlic cloves, chopped
• 1/4 c tequila
• 1 14.5 can low sodium chicken broth
• Juice from 2 limes
• Handful of chopped fresh parsley (I used cilantro, which also worked nicely.)
  
• 1 tbsp butter
• Olive oil
• 2 oz of dry pasta per serving

Preparation

• Coat chicken in the dry spices - I simply shook the spices right onto the chicken from the spice jars and then rubbed them all in. I don't measure, but it was probably about 3 shakes from each bottle per side of chicken.
• Heat about 1 tbsp olive oil in a pan.
• Add chicken and cook on medium high heat for about 4-5 minutes per side. The chicken will turn a beautiful golden brown color. If the chicken is not cooked all the way through, lower your heat and continue to cook, or transfer it to the oven to finish (covered).
• Remove chicken from the pan and add another tbsp of olive oil.
• Add garlic, saute.
• Deglaze pan with the tequila.
• Add chicken broth and lime juice; bring to a boil.
• Add parsley.
• Whisk in butter to thicken the sauce up a bit.
• Serve chicken over linguine; top with the sauce.

Wagon Wheel Taco Pasta Salad

Apparently, this salad is famous, as it should be. Delicious fresh ingredients, Southwestern flavor profile, no mayonnaise; sounds like my kind of pasta salad. This was a big hit at a casual Sunday afternoon gathering of young couples from our church. It was a beautiful warm day, and there were veggie burgers on the grill and toddlers running around the yard. So far, this summer has been SO much better than last summer when we first moved here because we actually know people now. Cook-outs, concerts, church BBQs, etc. It's going to be a great summer!

Back to the pasta salad. All you have to do is look at the ingredients to know that this is going to be a hit. And who doesn't love eating fun pasta shapes? This makes a TON of food, making it perfect for a big cook-out or family reunion or whatever fun summer event you have coming up! I can guarantee you'll get several requests for the recipe.

Wagon Wheel Taco Pasta Salad
source: Cara's Cravings

Ingredients
1lb wagon wheel pasta
1 can black beans, drained and rinsed
1 10oz package frozen corn, thawed (or with time to thaw)
2 medium tomatoes, seeded and diced (I omitted because I got lazy.)
8 oz shredded Mexican-blend cheese
1 1/2 cups salsa
1/2 cup olive oil
3-4 tbsp lime juice
1 tbsp cumin
1-2 tsp chili powder
2 garlic cloves, minced
freshly ground salt & pepper
1/2 cup chopped fresh cilantro
1 avocado, diced

Preparation

Cook the pasta al dente according to package directions. Drain and rinse with cold water.

In a large bowl, combine the black beans, corn, tomatoes, salsa, and cheese. Add the cooled pasta and mix well.

In another bowl, whisk together the olive oil, lime juice, garlic, cumin and chili powder. Pour over the pasta salad, add the cilantro, and mix well. Season to taste with salt & pepper.

Just before serving, stir in the diced avocado.

Roasted Corn and Goat Cheese Quesadillas

Two things I always have in my freezer are corn kernals and peas. My personal belief is that frozen vegetables are seriously underrated, especially since they are flash-frozen at their freshest. For people on a budget who cannot always afford what's in the produce section, frozen vegetables offer a great healthy alternative.

In this recipe, roasting the corn brings out the natural sweetness of the corn by caramelizing the sugars. With the addition of the goat cheese, these quesadillas definitely don't skimp on flavor. I had some tomatillo salsa from Trader Joe's to use up, which was the perfect complement to the quesadillas, offering a light acidity to offset the tanginess of the goat cheese. Plus it came together very quickly! These could also make a delicious appetizer.

Roasted Corn and Goat Cheese Quesadillas with Tomatillo Salsa
source: Cooking Light
Yields 4 quesadillas

Ingredients
1 cup corn kernels, thawed if frozen
2/3 cup (5 oz) goat cheese, softened
8 corn tortillas
1/4 cup green onion, chopped
10 tablespoons bottled salsa verde, divided
cooking spray

Preparation

Heat a nonstick skillet over medium heat. Add corn, sauteeing for several minutes or until brown spots appear. Place corn in a small bowl with goat cheese and combine until well-blended. Divide corn mixture between four tortillas and spread thin, topping with 1 tbsp green onions and 1 1/2 tsp salsa. Top with the remaining four tortillas.

Spray nonstick skillet with cooking spray and heat it over medium heat. Place quesadillas in pan, one at a time, until they are browned on both sides. Remove from pan and keep warm until all quesadillas are cooked. Cut each quesadilla into four wedges and drizzle with remaining salsa.

South of the Border Stuffed Peppers

I'm completely aware that I just made stuffed peppers, but I had the rest of a bag of bell peppers to use up (which was cheaper than just buying the ones I specifically needed) when this popped up on my friend Melissa's blog. Besides the bell peppers, this was pretty pantry-friendly for me, and, like my dad, I don't think Joe ever gets tired of Mexican flavors.

These do take a little bit of time, but you could probably prepare the filling and stuff the peppers ahead of time. Or you can make extra and freeze it. I also love the little self-contained portions which definitely kept me from going back for more because they were so good.

South of the Border Stuffed Peppers
source: Mrs Sac's Purple Kitchen

Ingredients
1/2 lb ground turkey
3-4 large bell peppers, seeded/cored (If you don't have that many peppers, you can always eat the leftover filling in a tortilla with a little cheese.)
2 cloves garlic, minced
1/3 cup onion, finely chopped
1 cup cooked brown rice
1 cup fresh salsa
1/2 tsp cumin
1/2 tsp Mexican chili powder
1/2 tsp Adobo powder
salt and pepper to taste
1/4 tsp paprika
1/2-1/3 cup tomato sauce
1/2 can (3/4-1 cup) black beans, rinsed & drained
water
2% shredded Mexican blend cheese

Preparation
Preheat the oven to 350. Prepare rice according to directions, drain and set aside.

Meanwhile heat a large skillet over medium heat, add the turkey. While turkey is still browning, add in the onions and garlic and continue to cook till meat is browned and onions and garlic is softened and drain.

Return turkey mixture to skillet. Add in ingredients from cumin through paprika and 2 tbsp of water, stirring to coat. Add in the salsa, tomato sauce, beans and rice and heat through.

In a baking dish pour in a little tomato sauce and water to lightly coat the bottom and provide moisture. Fill in the peppers and place in dish. Add a couple of tablespoons of cheese on top and cover with tin foil.

After 30 minutes, remove foil and spoon juices over the peppers. Bake another 15-20 minutes, add a little more cheese on top if desired and bake another 5 minutes or so until melted.

Black Bean and Rice Stuffed Poblanos

Somehow the weather went straight from winter to summer, with spring being a few weeks of tornado-generating thunderstorms. After my exam on Thursday, I decided what would really make me happy would be to eat dinner out on our deck for the first time this season. And this meal fit the bill perfectly for the occasion.

It's a great light meal with a lot of flavor that is still filling. Joe helped me out in the kitchen by holding open the peppers for stuffing and putting together the salad. However, he neglected to remove the seeds and membrane from the jalapeno, so that was one HOT salad! I made a few changes and omissions based on what I did and didn't have in my kitchen, and Joe, who pretends he doesn't know anything about cooking, suggested I added a little cilantro to the salad next time and use lime juice instead of lemon. Little did he know that those things were actually in the original recipe!

This really came together pretty quickly for such a nice meal. I had dinner on the table within an hour without anything being prepped beforehand. We had quite a bit of stuffing leftover, but Joe quickly claimed the two leftover pepper halves and the stuffing to have with some tortillas and salsa while on-call at the hospital. He rarely likes leftovers, so this must've been a hit!

Black Bean and Rice Stuffed Poblanos with Creamy Corn and Avocado Salad
source: Ashlee's A Year in the Kitchen

Ingredients
Poblanos:

4 poblanos, 3 sliced lengthwise and gutted, 1 diced

3/4 red onion, diced

2 cloves garlic, minced

1 12 oz. can diced tomatoes (I used a 10 oz can of Ro-Tel)

1 c. chicken stock (I used veggie stock)

1 c. quick cooking rice

2 tsp. cumin

1 tsp. chili powder

Dash of hot sauce

Salt and pepper

1 can black beans, drained (I used 2 cups of soaked and cooked dry beans.)

1 c. shredded cheddar cheese

Corn Salad:

1 c. frozen corn kernels, defrosted but cold

1 avocado, diced

1/4 red onion, minced

1 tbsp. minced cilantro (I omitted)

1/4 jalapeno, minced

Juice of 1 lime (I used lemon juice.)

Salt and pepper

Preheat oven to 400.

Place 3 of the peppers in a baking dish, put in the oven while you prepare rice.

In a pot over medium heat, add 1 tbsp. EVOO, red onion, garlic, 1 diced poblano, salt and pepper. Saute vegetables for a few minutes, until slightly softened.

Add tomatoes, stock, spices, and bring to a boil.

Add rice, stir, bring back to a boil, cover, turn to low and simmer 15 minutes, or until rice is cooked.

Stir in black beans.

Take poblanos out of the oven, spoon beans and rice mixture into pepper cups, top with cheddar cheese, place back in the oven and cook for another 15 minutes, or until cheese is melted and peppers are soft.

To make corn salad:
Add corn, red onion, cilantro, jalapeno, lime juice, salt and pepper to a bowl. Mix well.

Add avocado, gently fold in avocado, do not break it up too much.

Keep chilled until serving.

Quinoa Soup with Avocado and Corn

Well, I think Joe would've liked this soup, but I gobbled it all up before he could even try it. This is chock full of protein from the quinoa, healthy fats from the avocado, and veggies from the salsa. This meal is also very pantry-friendly for me, at least. All I needed to buy specifically for this dinner was the avocado. I followed Erin's lead and added some black beans for some extra heft.

I love lighter meals that still satisfy my tastebuds and leave me feeling full, and this falls perfectly into that category. It was also came together very quickly and made great leftovers. This will definitely be on the meal rotation again, particularly as we move into summer.

More information about quinoa (pronounced "keen-wa") can be found here and here. You can probably find it in your local grocery store in the organic/natural foods section or near the rice and couscous. Even my regular grocery store carries it, though appropriately, on the opposite side of the store from the buckets of chitterlings.

Quinoa Soup with Avocado and Corn
as seen on Erin's Food Files and Cheap Healthy Good

Ingredients
4 cups chicken or vegetable broth (I used veggie to keep it vegetarian.)
1 cup quinoa
1 cup corn (or hominy)
2/3 cup chunky salsa, to taste
1 ripe but firm Hass avocado, diced
Salt
1/4 cup chopped fresh cilantro
Lime wedges, for serving (optional) (I used a squeeze of lemon just to brighten up the flavors a bit.)

Preparation
In a large saucepan over high heat, bring the broth to a boil. Stir in the quinoa, reduce heat to medium-high, and continue boiling, uncovered, for 15 minutes.

Stir in the corn and salsa, then return to a simmer. Remove the pan from the heat and stir in the avocado. Season with salt and stir in the cilantro. Ladle into large bowls, accompanied with lime wedges.

Black Bean Tortilla Casserole

This is certainly not the most gorgeous looking meal out there, but it's a quick, delicious one. I've been subtly and sometimes not-so-subtly sneaking more and more vegetarian meals into our weekly menu repertoire, and this was a big hit. The spice from the Ro-Tel (the only kind of canned tomatoes with green chiles for me) and the salsa added a lot to this, and Joe really liked the creaminess from the cream cheese. I would not substitute flour tortillas for the corn tortillas. The corn tortillas really add a lot of flavor and texture. I sprinkled mine with cilantro and served it with half an avocado.

Black Bean Tortilla Casserole
source: Reading, 'Riting, and Recipes via Cooking This and That
Yields: 4 servings

Ingredients

1/2 medium onion, chopped
1 10-ounce can Rotel tomatoes
1 cup picante sauce
1/2 teaspoon ground cumin
1 15-ounce can black beans, drained and rinsed (I used 1 1/2 cups soaked and cooked dry beans.)
4 ounces cream cheese (I used reduced-fat.)
5 corn tortillas (7-inch), cut in half
1 1/2 cups shredded cheese (cheddar, Monterey, Pepper Jack, etc.)

In large skillet sauté onion until soft. Add tomatoes, picante sauce and cumin and bring to a boil. Reduce heat and simmer 10 minutes. Stir in beans and heat through. Add cream cheese and stir until melted. Remove from heat.

Spray bottom of a 8 x 8 baking dish with cooking spray. Spread 1/3 of bean mixture on bottom of pan, topping with a layer of tortillas (five tortilla halves) and half of cheese. Then another layer of bean mixture, tortillas and bean mixture. Sprinkle remaining cheese on top.

Bake at 350 for 25-30 minutes. Let stand for 5-10 minutes before serving. Serve with sour cream, lettuce and guacamole as desired.

Crispy Black Bean Tacos

When I saw this recipe on Big City Cooking, I knew it would work perfectly for us since it was quick and flavorful. Then, yesterday, Cara at Cara's Cravings blogged about these and how she baked them instead of fried them to reduce the amount of oil used. I thought that was a great idea, so I followed that path. I also made a few other adjustments to the original recipe, including adding cayenne pepper to the black bean mixture for an added kick. Like Cara, mine made 6 tacos instead of the 4 that the original recipe yields.

These were really delicious. The cayenne contrasted nicely with the cool tanginess of the lime and feta coleslaw. I promise you won't even miss the meat!

Crispy Black Bean Tacos
adapted from: Bon Appetit via Big City Cooking and Cara's Cravings

Ingredients

2 cups cooked black beans

1/2 tsp cumin

1/2 tsp garlic powder
1/2 tsp cayenne

2 tsp olive oil

1 lime, juiced

2 c. coleslaw mix

2 green onions, green part only

1/3 c. cilantro, chopped

6 corn tortillas

1/2 c. feta cheese
Hot sauce or salsa to top (optional)

Preparation

Preheat oven to 425-degrees F.

Place beans, cumin, cayenne, and garlic powder in bowl and partially mash. In a separate bowl combine coleslaw mix, green onions, cilantro, lime juice, and 2 tsp oil. Season with salt and pepper.

Place bean mixture in tortillas and place tacos on a baking sheet. Bake in the oven for 15 minutes or until tortillas are crispy. Remove from sheet and stuff with feta and coleslaw mixture. Serve immediately. (If you want some more heat top with hot sauce or salsa.)

Black Bean Burrito Bake

I'm thinking about giving up meat for Lent this year, so I'm trying to work up a repertoire of vegetarian meals that won't bore me to death. Mexican dishes are always fine by me, and this has been in my recipe queue for about a month now. This was good and simple to throw together. You will most likely have these ingredients at home (or at least I do!), and I always appreciate recipes that don't have ingredient lists a mile long.

The filling is a little bland. Next time I'll add a little cumin or garlic powder. The quality of salsa that you use will also affect this recipe. I prefer spicier salsa, so I used Trader Joe's Chipotle Salsa. If you like things on the more mild side, you might only use half a chipotle en adobo pepper.

Black Bean Burrito Bake
source: Cheap Healthy Good

Ingredients

1 chipotle chile in adobo sauce
1/2 cup reduced-fat sour cream
1 (15-ounce) can black beans, rinsed, drained, and divided (I used 2 cups of soaked and cooked dried beans.)
1 cup frozen whole-kernel corn, thawed
4 (8-inch) flour tortillas
Cooking spray
1 cup bottled salsa
1/2 cup (2 ounces) shredded Monterey Jack or cheddar cheese

1) Preheat oven to 350°.

2) Remove one chile from can. Chop chile. Reserve remaining adobo sauce and chiles for another use. Combine sour cream and chile in a medium bowl; let stand 10 minutes.

3) Place half of beans in a food processor; process until finely chopped. Add chopped beans, remaining beans, and corn to sour cream mixture.

4) Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up tortillas; place, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Spread salsa over tortillas; sprinkle with cheese. Cover and bake at 350° for 20 minutes or until thoroughly heated.

Dinner Divas: Creamy Spinach and Mushroom Enchiladas

I was lucky enough to pick out some of the recipes for Dinner Divas this month, and my first thought was to find a recipe for a lightened version of something that usually isn't that light. When I normally order spinach enchiladas at a restaurant, they usually come swimming in a cream sauce. I am definitely trying to watch what I eat after the holidays, so I appreciate a recipe that feels good on my tongue and in my mouth but that doesn't land on my hips afterward.

Joe was a big part of making sure this dinner got on the table because I suddenly didn't feel too well and had to lie down in the middle of making dinner. These were a great dish for leftovers, though I would've preferred a little more spice in the spinach and mushroom mixture. It was a good weeknight meal too and came together easily.


Creamy Spinach and Mushroom Enchiladas

adapted from Cooking Light

Ingredients

Sauce:
1 teaspoon garlic powder
1 (10-ounce) can condensed reduced-fat cream of mushroom soup, undiluted
1 (8-ounce carton) fat-free sour cream
1 (4.5-ounce) can chopped green chiles, undrained

Enchiladas:
Cooking spray
1 cup chopped onion
1 jalapeño pepper, seeded and chopped
2 cups sliced mushrooms
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon salt
2 (10-ounce) packages frozen chopped spinach, thawed and drained
1 cup (4 ounces) shredded Monterey Jack cheese, divided
10 (6-inch) corn tortillas

Garnish:
1/2 cup chopped seeded plum tomato (I omitted.)
1/4 cup chopped green onion tops

Preparation

Preheat oven to 350°.

To prepare sauce, combine first 4 ingredients; stir well.

To prepare enchiladas, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and jalapeño; sauté 5 minutes or until tender, stirring frequently. Add mushrooms; sauté 3 minutes or until tender. Stir in garlic powder, cumin, salt, and spinach; cook 5 minutes or until heated. Combine spinach mixture and 1/4 cup cheese in a large bowl; stir to combine.

Spoon 1/2 cup sauce into a 13 x 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup spinach mixture down center of each tortilla; roll up. Place filled tortillas seam sides down in the baking dish. Spread remaining sauce evenly over tortillas; top with 3/4 cup cheese.

Bake at 350° for 20 minutes. Top with tomato and green onion.

Sauteed Corn and Salsa

Most of the time when I make Mexican food, I don't have a lot of energy or time to put into side dishes, and cans of refried beans kind of gross me out. So this was the perfect option for a quick healthy side dish to go with the enchiladas I made Monday night. I could throw it together while the enchiladas were in the oven. Browning the corn really brought out its sweetness which was nicely balanced by the heat and smokiness of the salsa I used.

Sauteed Corn and Salsa
source: Everyday Food via Cooking This and That
Makes 2 servings

Ingredients
1 tablespoon olive oil
1 clove garlic, minced
10 ounce package frozen corn, about 2 cups
1/3 cup jarred salsa or 1/2 cup fresh salsa
kosher salt and coarse ground black pepper
1 tablespoon fresh chopped chives and/or cilantro

Heat olive oil in medium saute pan over high heat. Add corn and garlic, cook until corn begins to brown, stirring occasionally, 5-10 minutes.Remove from heat and add salsa and salt and pepper to taste. Top with chives or cilantro.

South of the Border Skillet

This was originally called South of the Border Casserole, though you don't really bake it so I changed the name. Joe really like this a lot. In fact, he liked it so much that he asked to have the leftovers for dinner the next night. I think the fresh jalapeno adds a dimension to the dish that makes it different from similar dishes. I will definitely make this again. It's a one-pot dish, so it's great for weeknights.

South of the Border Skillet
source: Taste of Home Cooking

Ingredients
1 pound of lean ground beef
1 jalapeno, ribs and seeds removed from half, minced
1 large bell pepper, chopped
1 large onion, chopped
3 cloves of garlic, minced
28 ounce can of whole tomatoes (fire roasted tomatoes, if you can find them) (I used diced tomatoes.)
2 tablespoons chili powder
2 tablespoons of cumin
2 tablespoons olive oil
2 cups sour cream (I used reduced fat.)
8 oz penne, ziti or any small pasta
1 cup shredded cheddar cheese
1/4 cup cilantro, minced

In a large deep skillet, brown meat until no longer pink. Drain fat, if necessary. Add the olive oil, peppers, onions and garlic, season with salt and pepper, and cook on medium-high heat. Saute until softened, about 8-10 minutes. Add chili powder and cumin. Add the can of tomatoes, breaking up the whole tomatoes with a spoon, but still leaving big chunks. Add sour cream, stir until mixed. Add pasta. Cover and cook until pasta is al dente, about 25 minutes. Make sure to stir frequently so the pasta doesn't get stuck to the bottom. Serve with the cheddar cheese and cilantro sprinkled on top.

La Bamba Casserole

I'm sure by now it's no secret that Joe and I really enjoy meals with a Mexican flavor profile, and I really like Cooking Light recipes, so the best thing is when they're combined! I liked this Mexican casserole much better than the Rachel Ray Mexican Lasagna, and it's better for you too. The refried beans are a nice touch and make the whole thing taste much richer than it is.

Oh, and I turned on the broiler for a few minutes at the end of cooking because Joe's favorite part of casseroles is the crunchy cheese.

La Bamba Casserole
source: Cooking Light

Ingredients

• 1 (5.25-ounce) can whole green chiles, drained
• Cooking spray
• 1 pound ground turkey breast
• 1 cup chopped onion
• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 2 garlic cloves, minced
• 1 (10-ounce) can diced tomatoes and green chiles, undrained (like Rotel)
  
• 2 cups frozen whole-kernel corn, thawed
• 1 (16-ounce) can fat-free refried beans
• 1 1/2 cups (6 ounces) shredded cheddar cheese
• 1 cup chopped tomato (I omitted)
  
• 1/2 cup chopped green onions

Preparation

Preheat oven to 375°.

Cut green chiles in half lengthwise. Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey, onion, chili powder, cumin, salt, and garlic; sauté 5 minutes, stirring to crumble. Add diced tomatoes; cook 5 minutes or until liquid evaporates.

Spoon turkey mixture over chiles. Top with corn. Carefully spread beans over corn. Sprinkle cheese over beans. Bake at 375° for 30 minutes. Let stand 5 minutes; top with chopped tomato and green onions.

Yield: 6 servings

Calories: 344 (28% from fat), Fat: 10.7g (sat 6.3g,mono 2.9g,poly 0.8g), Protein: 32.2g, Carbohydrate: 30.7g, Fiber: 7.4g, Cholesterol: 77mg, Iron: 3.2mg, Sodium: 902mg, Calcium: 269mg