Tag Archives: pinto beans

SuperMan

Enchilada Casserole

foodpicture

Welcome to the August BONUS installment of Secret Recipe Club!!!  Today all posts are focused on “back-to-school” and family friendly dishes which are basically all my family eats these days cuz 9 month old.  For this special feature, I was assigned Sid’s Sea Palm Cooking which is PACKED with amazing recipes including caramelized potatoes which I made before.   Had this been a normal challenge I would have made her Vandbakkelser because OMGoodness does that look amazing!   However, playing by the rules is good so I went with her enchilada casserole.  She actually has two of them on her page so I went with a hodge-podge version of both!  Instead of chicken, went with all beans per the suggestion of one recipe and upped the spice while reducing the sauce as per the second recipe.  (apologizing for any typos in this post as my computer has decided it doesn’t “like” certain letters right now)

Enchilada Casserole

Ingredients

6 Corn tortillas

1 12oz can black beans

1 12 oz can pinto beans

1 onion, diced

1 can enchilada verde sauce (10oz)

2 ears corn - cobs off

2 hatch green chilis

1-2 cups grated cheddar cheese (I like a mixture of Cheddar and Monterey Jack)

Instructions

  1. (optional - roast the hatch chilis under broiler or directly on gas burner until slightly charred - then dice)
  2. Preaheat oven to 375
  3. Pour a bit of sauce on the bottom of a 9x13 baking dish or a 2qt round casserole dish. Then place a layer of the tortillas, tearing as needed to fit the bottom. Add 1/2 of the beans, onion, corn, cheese, and diced chili.
  4. Add a bit more sauce and then repeat with remaining ingredients - ending with tortillas and cheese.
  5. Bake at 375 for 25 minutes, then turn oven off and allow to sit for a final 10 minutes. Serve topped with olives, green onions, and/or tortilla chips and ENJOY!!!!
http://dancingveggies.com/2016/08/superman.html

Only thing I might do differently in the future is add some chips to the top to give it a bit of a crunch.  This came together super quickly and also tasted amazing as lunch the next day – always a nice bonus!

See Me Again

Entomatadas with Refried Beans

Entomatadas (Tomato Enchiladas)

Welcome to my BONUS Secret Recipe Club post for November!  When I saw that there were two orphans from last week, I jumped as quickly as possible.  I wound up being greatly rewarded as I got Leslie’s La Cocina de Leslie’s blog, which I had once before, one that I had marked around a dozen recipes to try.  So rather than narrow it down to one pick, I went with a full meal – including a prep recipe.  For the main course we enjoyed her Entomatadas (Tomato Enchiladas) while her pinto refried beans were the perfect companion – especially after using her precooking technique to make sure they were ready to go.   I did have to swap out the cheese in her tomato enchiladas as my local grocery store did not have queso fresco – reminding me why I drive to the county every weekend to go to Wegmans! Thankfully Google let me know that I could use plain feta so Google to the rescue!!!!

Pinto Refried Beans

La Cocina de Leslie’s blog has so many delicious treats that settling with just three recipes still had me wanting more.  So with that two of her other recipes, 3 Bean Chili and Austin Black Beans, were converted to freezer meals and are currently in my freezer waiting to be enjoyed once baby arrives!  I might have gone a bit overboard but everything looked so amazing – I just couldn’t decide!

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I’ve Hungered

Caribbean Beans & Rice

carribean_beans_rice

Day 3 of TripleSBites – a saucy, sexy, spicy collection of recipes from 20 incredible bloggers! So far I’ve featured one of my Valentine’s favorite vegetables, a delicious pink treat, and today I’m featuring a spicy dish that is sure to heat things up.  I’ve mentioned before how when I first met my husband he wasn’t a fan of the spicy, and how over the years (5 this spring!) he has acquired a taste for the hot, hot, HOT!  So when the I was Pirate Jonny’s Caribbean  style hot sauce I knew I HAD to use it to make something special for my better half.  This dish features a bunch of vegetables along with two types of beans some brown rice and for those that want it: cheese!  Basically all the things my husband loves, minus Old Bay.

I’ve Hungered

Serves 4

Ingredients

1 tbsp olive oil

2 cloves garlic

1 red onion, diced

1 green pepper, diced

1 cup corn

1 cup brown rice

1 1/2 cups vegetable stock

1 can rotel tomatoes, original

1 tbsp Syrena's Seduction Hot Sauce

1 cup black beans, presoaked

1 cup pinto beans, presoaked

Grated Cheese, Sour Cream, and/or Avocado for topping

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the garlic, onion, and green pepper and cook for 10 minutes. Stir in the corn and cook for an additional 5 minutes.
  2. Add the rice, and toss well in the oil and vegetables for a minute before adding the stock, hot sauce and rotel. Bring to a boil, then cover, and bring to a simmer. Cook for 25 minutes, then stir in the beans and fluff the rice and allow to sit for 5 minutes.
  3. Serve and top with cheese, sour cream, and/or avocado and Enjoy!
http://dancingveggies.com/2015/02/ive-hungered.html

Not going to lie – this sauce packs a bit of a punch! However it is more than just a hot sauce, there are other flavors going on which is key to me.  Don’t get me wrong, I enjoy hot sauce but there has to be something else going on beyond the HOT portion – and this sauce has it.  Next on my list is to check out their Guava Girl Hot Sauce, mostly because of the name, but it also sounds like another sauce that will more than just a “hot sauce”.

Note: While I did receive the Cherry Chipotle Not Ketchup for free as part of participating in TripleSBites, I was not required to use or mention the product outside of acknowledging receipt of the product.  All opinions are totally my own.  

Don’t forget to check out the giveaway for your chance to try some of these incredible products!  Also, be sure to check out all the other bloggers below!

Dance Magic

Peruvian Corn Pie

Peruvian Corn Pie

Nothing like a cooking challenge to get me out of my funk, and in this case it’s a cooking challenge from /52weeksofcooking featuring Peruvian cuisine.  My experience with Peruvian food is limited to one night back in middle school at the Girl Scout house Our Cabana.  While the house is in Mexico, they do regional dishes to reflect the Girl Guides/Scouts staying there and for my visit that included a night filled with Peruvian treats!  While most of them were not vegetarian friendly, something that mattered even then, there was this one corn dish that was fantastic: Pastel de Choclo.  The closest translation I got was Corn Pie, and thanks to Google it was rather easy to find a few variations of this tasty treat!   From there I just replaced the meat with some beans and increased the vegetables – which is about as easy as it gets.

Dance Magic

Serves 5-6

Ingredients

1 tbsp vegetable oil

1/4 tsp cumin seeds

1/2 tsp cayenne powder

2 cloves garlic, minced

1 red onion, diced

1 green pepper, diced

1/4 cup black olives, diced and pitted

1 jalapeno, minced

1 beefsteak tomato, diced

2 tomatillos, diced

2 cups pinto beans, presoaked

1 cup black beans, presoaked

1/2 cup fresh corn off the cob

2 cups of your favorite cornbread recipe

Instructions

  1. Heat the oil over medium heat in a deep saute dish and add the spices. Cook for 1 minute, stirring frequently to prevent sticking and then add the garlic and onion. Cook for an additional 7 minutes, allowing the garlic to brown and the onion to turn golden.
  2. Add the peppers, tomatoes, olives and tomatillos and continue cooking for another 7-10 minutes, stirring occasionally, then add the corn and beans, cover, and cook for 5 minutes.
  3. Preheat oven to 425 and lightly grease a 9x9 baking dish
  4. Prepare 2 cups of your favorite cornbread recipe, pouring half in to the bottom of the baking dish. Gently pour the cooked vegetables on top, and then finish with the remaining cornbread batter.
  5. Bake for 35 minutes, or until top is golden. Allow to cool for 5 minutes then Serve and Enjoy!
http://dancingveggies.com/2014/05/dance-magic.html

The best part about this dish is that it changes every time I make it, primarily based on what’s in season.   It can also be easily adapted for Gluten Free or Vegan dining by using a GF or Vegan friendly cornbread recipe.   While this probably takes away from some of the authenticity of the dish, it always brings back some awesome memories – and there’s nothing wrong with that!

Alright Already

Santa-Fe Rice & Beans

Santa-Fe Rice & Beans

When I saw the /52weeksofcooking challenge for last week, I was a bit thrown.  TV dinners aren’t something I grew up eating, outside of the rare kidcuisine, and most TV dinners follow a very standard non-vegetarian format.  While I debated replicating the format (1 meat, 2 veggies, 1 dessert), I also thought about some of the vegetarian friendly frozen dinners I enjoyed in high school.  When I first started out on the vegetarian path I had very limited cooking experience, and very little time to experiment since I had school, choir, and a part-time job.  When I got home from work at 10PM I wanted something quick and easy, so microwave dinners were perfect.  One of my favorites was called Santa Fe Rice & Beans, and while I haven’t had it in almost a decade I can still remember the “trick” to getting the rice to be warm without overcooking the beans.  So I set out to recreate this late childhood dish, with delicious (and healthier!) results.

Alright Already

Serves 5-6

Ingredients

1 tbsp olive oil

1/2 vidalia onion, diced

1 serrano chili, diced (can sub jalapeno)

1 cup quinoa, well rinsed

1/2 cup brown rice, pre-soaked (if needed)

1 cup vegetable stock, low sodium

1 14.5 oz can Italian style diced tomatoes

1 cup water, divided

1 1/2 cups pre-soaked black beans

1 cup pre-soaked pinto beans

shredded cheese, optional

sour cream (optional)

tomatilla salsa (optional)

Instructions

  1. Heat the olive oil in a large sauce pan over medium heat. Add the onion and garlic, cooking for 7 minutes before adding the pepper. Cook for an additional three minutes.
  2. Add the quinoa along with the brown rice, vegetable stock, tomatoes, and half cup of water. Bring to a quick boil, then cover and simmer for 15 minutes.
  3. Remove cover, stir, and then add the remaining water along with the beans. Recover and cook for a final 10 minutes. Fluff the quinoa then serve and enjoy!
http://dancingveggies.com/2013/11/alright-already.html

This might not be the standard TV dinner, but I can promise that I enjoyed this dinner many times while watching ER or Law & Order or whatever was on at 10 o’clock back in NBC’s glory days.   I used homemade salsa verde (tomatillo salsa) based on the recipe on this page, however jar salsa, or a tomato based salsa, would work just as well.