Black Bean Tamale Bake

Ingredients:

Filling:
2 cups dry black beans, that comes to something like 4 cups prepared
1 vidiala onion, diced
4 garlic cloves, pressed
1 yellow bell pepper, diced (or bell pepper color of your choice)
2 tsp cumin
2 tsp chili powder
salt & pepper to taste
1 cup salsa

Topping:
1 cup cornmeal
1/2 cup all-purpose flour
1 tsp salt
1 tsp baking powder
2 tsp red pepper flakes
1/2 cup corn kernels
1 tbsp EVOO
1/2-1 cup unsweetened soymilk

Method:

If starting with dried beans, soak over night, cook the next day. I use the slow cooker method (soak dried beans over night, cook 3-6 hours in slow cooker on high). Drain, set aside. I started this monday – soaking, tuesday, cooking the beans, wednesday I made this dish.

Spray a pan with nonstick spray, saute onions and garlic for 2-3 minutes, add bell peppers. Saute until onions are soft. Remove from heat, stir in beans and salsa.

Preheat oven to 350 degrees.

For the topping in a bowl mix together all the dry ingredients, then stir in the corn kernels. Start adding the soymilk, start with half the amount and then add more until you get a thick batter (kind of like waffle batter). Pour the filling into a 9×13 casserole dish

 

spread the topping over the filling

bake for 45 minutes, until the topping i firm and lightly browned.

Cool slightly and then serve, cuts into about 8 servings, 4 if you’re really hungry.

Sweet Potato & Black Bean Burritos

This quick meal I made for me and The Dad. He had two massive sweet potatoes in the kitchen so I quickly decided we should use one and make burritos:

Ingredients:

1 large sweet potato, peeled, baked, diced – what I did was peeled, diced, then “baked” in the microwave for 5 minutes, until tender

1 tbsp EVOO

1/2 large sweet onion (we got a vidalia onion…so yummy!)

2 tsp cumin

1 tsp garlic (or if you have garlic cloves 1-2 crushed cloves)

1 cup salsa

Method:

Saute onion in EVOO until soft (about 5-10 minutes).

Stir in the spices to coat onions and saute for 2 minutes. Stir in diced sweet potatoes and black beans to heat

Then stir in the salsa until the mixture is heated through.

Serve in tortilla of choice:

Other serving suggestions: top with vegan cheese, vegan sour cream, lettuce, roasted veggies, and so on. This recipe makes about 4 burritos – we used 6inch burrito shells.

Enchilada Bake

Ingredients

1 yellow onion, diced

3 garlic cloves, minced

1 pablano pepper, finely diced

2 tsp cumin

3 cups cooked (or 2-15oz cans) pinto beans

1 cup Salsa

1 can enchilada sauce

8 corn tortilla shells

Method:

Spray pan with cooking spray and sautee onions, garlic, and the pablano pepper until onions are soft.  Stir in cumin and saute for 1 minute. Remove from heat.

Preheat oven to 350F.

Drain and rise beans if you’re using canned. Stir together beans, salsa and the onion mixture until combined.

In a 8×8 square baking dish spread 3 tbsp of the enchilada sauce layer 4 tortillas to cover the bottom. Top the tortillas with the bean mixture, cover with the remaining 4 tortillas. Pour the remaining enchilada sauce on top and be sure to cover all the tortillas. Cover the dish with foil and bake 30 minutes. Remove foil and bake another 20 minutes. Let the dish cool for about 10 minutes before eat. Enjoy!

Enchilada Casserole

I felt like making enchiladas and ended up with an awesome enchilada casserole instead because I got a little over excited about my veggies…can you blame a girl?

1 tbsp olive oil
1 1/2 cup diced onions
1 cup diced bell pepper
3 garlic cloves
1 poblano pepper, diced
1 jalapeno pepper, diced
1 cup diced mushrooms
15 oz diced tomatoes (one can fire roasted diced tomatoes)
30 oz black beans (2 cans black beans)
12 corn tortillas
1 can enchilada sauce

Saute onions, peppers, garlic in EVOO until onions are soft.
Add mushrooms, cook 1 minute
add tomatoes and simmerTo assemble…
Preheat oven to 350 degrees
pour a bit of enchilada sauce in the bottom of the pan
layer in corn tortillas (I used blue corn, because they look good)
layer in veggie mix

Then put in a layer of beans

follow with a layer of sauce

tortillas

repeat above steps one more time and follow the last layer of tortillas with more sauce!

Bake for about 30 minutes until top looks yummy….

Greens & Black Bean Quesadillas

Recipe:

8oz firm tofu – drained and crumbled

2 tsp + 1 TBSP Olive Oil

1 to 2 TBSP Soy Sauce

1 cup diced onions

1 garlic clove, minced

1/2 tsp Thyme

1/2 tsp ground allspice

1/2 tsp salt

4 cups chopped collard greens or kale (pictured with collard greens)

1 TBSP water

1/2 cup Black Beans

2 TBSP Orange Juice

4 regular whole-wheat flour tortillas (6inch)

Heat 2 tablespoons of oil in a medium skillet and saute the tofu until lightly browned. Add a splash of Soy Sauce to the tofu and saute 15 seconds on each side, remove tofu and set aside.

Using the same skillet heat 1 tablespoon oil and add the onion and garlic. Saute until onions are tender and translucent. Add the thyme, allspice, and salt. Stir, then add the greens and water. Saute for 1 to 2 minutes uncovered. Cover and cook until greens are tender (5-8 minutes). Add more water if needed.