Spicy Black Bean Burger Recipe

Ingredients:

2 cans black beans, drained and rinsed

1 T ground flax + 3 T water (aka 1 egg)

1 jalapeno (or 1 chipotle pepper)

2 cloves garlic

2 T tomato sauce

1/2 cup breadcrumbs

2 tsp cumin

1 1/4 tsp salt

1/2 cup corn (fresh or frozen and defrosted)

avocado for topping

olive oil (or canola oil) for frying burgers

Directions:

Roughly chop jalapeno (or chipotle). Add it and the garlic cloves to a food processor (or high speed blender) and mince finely. (Alternatively, you could chop them yourselves very finely but it's just easier at this point to throw them in a food processor.)

Add one can of beans to the jalapeno/garlic mixture and pulse to combine. Add cumin and salt and pulse until mixture resembles chunky black bean dip.

In a small bowl, mix together the ground flax and water. Let sit for five minutes.

Transfer the mixture in the food processor to a large bowl and stir in the bread crumbs, tomato sauce, flax and corn. Stir well until everything is combined. Add remaining black beans.

Heat a little olive oil in a skillet on medium high heat. Form black bean mixture into patties and fry for about 4 minutes per side, until golden and crusty brown.

Serve burgers with avocado slices, sriracha and ketchup.

Enchiladas Calabacitas

Ingredients:

2 Tbl oil (canola or olive)

1 medium yellow onion diced

1 medium zucchini diced

1 medium yellow squash diced

1 cup corn (I usually use TJ’s frozen sweet corn)

1 cup black beans (optional)

1 can diced green chiles

1 can sliced black olives (optional)

1-2 cups sharp cheddar cheese shredded (I prefer the white cheddar, but it doesn’t really matter)

Corn tortillas

Green enchilada sauce (1-2 cans, target store brand is our favorite or homemade)

Directions:

Preheat oven to 350 degrees

Heat oil in large skillet over medium heat and add the diced onion. Once they are soft add the diced zucchini. Once the zucchini is a bit soft add the yellow squash. Cook until all the vegetables are soft, and then add the corn and black beans (optional). Add the green chiles and cook until everything is warm. Remove from heat.

In a 9x13 pan prepare the enchiladas. I like to fry my tortillas on one side before assembling (or you can just steam them) and then adding the cheese first while they are hot, then a big scoop of the calabacitas and finally a small spoonful of the enchilada sauce. Roll tortilla and place in the pan. Once pan is full, pour enough enchilada sauce to coat each tortilla and sprinkle cheese and olives (optional) over the top and bake for 20-25 minutes or until the cheese is melted.

Warning: the tortillas may fall apart when they are served depending on how crispy you cooked them. They may not look as pretty, but they will still taste just as good!

Salsa Verde

1 1/2 pounds tomatillos, husks removed
1/2 medium yellow onion, peeled, cut into wedges
3 cloves garlic, peeled
1 or 2 serrano chiles, cut in half, stems removed (depending on how hot you want it)
1 cup cilantro, leaves and stems
Salt to taste




Method:
To make the salsa, place the tomatillos, onion, garlic, serrano chiles and cilantro in a large pot. Add 3 cups of water and bring to a boil on high. Continue to boil uncovered for 10 minutes or until the tomatillos go from a bright green to a light, muted green (If the water doesn’t cover them completely, don’t add more water just turn the tomatillos in the pot halfway through the cooking so all sides are exposed to the boiling water). Turn of the heat and let cool for 10 minutes. Transfer the pot contents to a blender and blend until smooth. (If you don’t let the vegetables cool, the steam will make the blender lid pop off, which makes for a bit of a mess.) Add salt to taste.

Chipotle Ranch Dressing

1-2 chipotle chiles from a can of chipotle chiles in adobo sauce
2 teaspoons fresh lime juice
1/4 cup chopped fresh cilantro leaves
1/2 cup mayonnaise
1/2 cup buttermilk
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano leaves, crumbled
1/2 teaspoon kosher salt, or to taste

Place all ingredients in a blender; cover then blend until smooth. Use immediately or refrigerate in a covered container. Dressing may be kept, refrigerated, for up to one week.

I use this on a chopped salad of romaine, blackbeans, corn, tomatoes, cucumbers and tortilla strips (you can throw in some chicken if you want to make a meal out of it). It tastes just like Guru's! 

Eggplant

Since we have begun to eat a much more vegetable based diet I have come to LOVE eggplant. It has a great flavor (almost nutty?) and texture if you pick a good one (pick them like zucchini, not too big because there will be more seeds and make sure it's firm). Lately some of our favorites are veggie fajitas and eggplant Parmesan and I've even got pictures!

Veggie Fajitas

1 small eggplant (or half a large)
1 zucchini
1 yellow squash
1 red bell pepper
1 onion
Olive oil
Flour Tortillas
Refried Beans
Sour Cream
Guacamole
Lettuce
Tomatoes

Chop to desired size (bite size or a little bigger) and saute in olive oil starting with the onion and ending with the eggplant. Cook until all vegetable are soft. Warm the flour tortillas and serve with desired toppings.

Eggplant Parmesan

2 small eggplant (or 1 large)

1 egg beaten

Breadcrumbs (seasoned or unseasoned)

Olive oil

1/2-1 jar marinara sauce

8 oz mozzarella cheese

Parmesan cheese

Spaghetti noodles

Slice eggplant to desired thickness (I like mine on the thin side). Dip in egg and then in bread crumbs and fry in olive oil. Note: you can also bake the eggplant on a cookie sheet for about 10-15 minutes each side

Black Bean Chilaquile aka Amy's Mexican Bowls

This recipe comes from the amazing Moosewood Restaurant (Low-fat Favorites Cookbook) and is a new favorite at our house. It is packed full of vegetables and the Blender Hot Sauce is so good, but if you are in a hurry you can use any salsa or I bet enchilada sauce would be really good too. When we were eating this all I kept thinking was how it tasted just like Amy's frozen Mexican bowls. Don't believe me? Try it for yourself!

Black Bean Chilaquile

1 cup chopped onions

1 tablespoon olive oil

1 cup chopped tomatoes

1 ½ cups fresh or frozen corn kernels

1 ½ cups cooked black beans (15-ounce can drained)

2 tablespoons fresh lime juice (about half a lime)

1 teaspoon salt

½ teaspoon pepper

2 cups rinsed, stemmed and chopped Swiss chard OR spinach

2 cups crushed tortilla chips

2 cups grated cheddar cheese (8 ounces)

2 cups red salsa or Blender Hot Sauce

Preheat oven to 350.

Sauté onions in oil until they are translucent, about 8 minutes.

Stir in tomatoes, corn, black beans, lime juice, salt and pepper and continue to sauté for 5 to 10 minutes until heated through.

Blanch greens in boiling water until just wilted and bright green, drain and set aside. (Note: I sautéed my spinach with about a half cup of the salsa until just wilted and bright green).

Prepare a casserole dish (8x8 or 9x12) with a very light coating of oil. Spread half of the crushed chips on the bottom. Spoon sautéed vegetables over chips and sprinkle two-thirds of the cheese. Arrange the greens evenly over the cheese and spoon on half the salsa (1/2 cup if you sautéed the spinach in salsa). Finish with the remaining chips and top with remaining salsa and cheese (I also added some olives on top).

Bake for 30-40 minutes until cheese is bubbly and beginning to brown. Enjoy!

Blender Hot Sauce

1 cup chopped onions

1 cup chopped bell pepper

1 or 2 fresh green chiles (I used jalapenos), seeds removed (for more spice add seeds)

5 cloves garlic minced

4 cups chopped fresh tomatoes OR 3 cups chopped canned tomatoes with their juice (28-ounce can)

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon dried oregano

2 tablespoons chopped fresh cilantro

In a blender or food processor combine all the ingredients and puree until smooth. Transfer to sauce pan and simmer on low uncovered for about 30 minutes. Sauce should thicken and the flavors should be mellowed. Stir often as it cooks to prevent sticking.

Will keep for up to two weeks in the fridge (you could probably freeze it as well).

World's Best Taco Seasoning

Never buy taco seasoning again! This is SO much better.

Ingredients
• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper