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Archive for the ‘black beans’ Category

Sweet Potato Black Bean Enchiladas with Green Chili Sauce

Posted by trktos on 12-March-2011

We’re going to a new vegan restaurant tonight but finished off all our leftovers last night for dinner, so I found myself in the rare situation of needing to actually cook lunch today.

I had organic sweet potatoes that needed to be cooked so we fixed some enchiladas with those and black beans – spicy, delicious and filling. And we have enough for lunch tomorrow!

(Halved and based on this recipe.)

Enchiladas

Ingredients:

  • 2 very large sweet potatoes
  • maybe 1 1/2 cans worth of black beans (if using canned, try 1 can and see if that’s enough)
  • 2 tsp curry powder
  • 1/2 tsp cumin
  • 2 tsp lemon juice
  • black pepper
  • dash soy sauce
  • 3 cloves garlic, minced
  • 6 very large flour tortillas (corn would be better but we were in a rush at the store, to catch the next bus home and I picked up the first vegan ones I saw … if you try corn, see original recipe for instructions.)
  • 1 recipe green chili sauce (recipe follows)
  • 1 block Follow Your Heart Monterey Jack vegan cheese

Instructions:

  1. Peel, cube and steam sweet potatoes until they’re soft.
  2. Mix spices, lemon juice, soy and garlic with potatoes.
  3. Fold in beans.
  4. Line a baking dish with some chili sauce.
  5. Make enchiladas, and place in dish.
  6. Cover with more chili sauce and top with shredded ‘cheese’.
  7. Bake in a pre-heated-to-350 degree oven for 30 minutes.
  8. Serve with additional sauce.

Green Chili Sauce

(halved, based on this recipe.)

Ingredients:

  • 8 ounces canned hot green chilies
  • 2 ounces canned jalapeño peppers
  • 2 cloves garlic
  • 1 bunch green onions
  • 1 cup water
  • 1 vegetable cube
  • 1 tbsp corn starch, mixed with a bit of water

Instructions:

  1. Combine all ingredients except the cornstarch.
  2. Bring to a boil.
  3. Optional – Turn off heat and mix with an immersion blender.
  4. Return to a boil, adding cornstarch to thicken.

Posted in 0: Recipes, beans, black beans, grains, starches, main dish, spicy | Comments Off on Sweet Potato Black Bean Enchiladas with Green Chili Sauce

Southwestern Quinoa and Black Beans

Posted by trktos on 21-February-2010

A recent conversation with a co-worker lead to my realizing I have only one – one?! – quinoa recipe posted here. We have quinoa fairly often, usually just as the grain portion of our meals, but I haven’t tried out many explicit quinoa recipes and that’s a shame.

So, I decided to try this recipe for dinner tonight … the only thing this needed was more green-ness – I threw is some asparagus. Dark green leafy veggies would be good, too.

Ingredients:

  • 2 onions, thinly sliced
  • 4 cloves garlic
  • about 10 sun-dried tomato halves, diced
  • 2 carrots, sliced
  • 1 bunch asparagus, chopped
  • 1 cup corn kernels
  • 2 cans, or equivalent, of black beans
  • 3/4 cup quinoa, rinsed
  • 1 1/2 cups vegetable broth
  • 1 tsp cumin
  • 1/4 tsp red pepper
  • salt and pepper to taste

Instructions:

  1. Simmer quinoa in broth, with cumin, peppers and salt until done – about 15-20 minutes.
  2. Sautee onions, tomatoes, garlic and carrots in some olive oil for about 5 minutes.
  3. Add asparagus and cook until done.
  4. Combine quinoa, vegetables, beans and corn. Heat until warmed through.

One thing I love about quinoa is how the seeds release their little “tails” when done.

Posted in 0: Recipes, asparagus, beans, black beans, grains, starches, main dish, quiona, vegetables | Comments Off on Southwestern Quinoa and Black Beans

Soyburger Helper

Posted by trktos on 22-August-2008

Ok, so I can’t remember what Hamburger Helper tasted like, or even looked like, for that matter … I seem to remember there being noodles, which this doesn’t have … it’s relatively quick and easy though. And very helpful for the cows!!

Ingredients, group 1:

  • 3 potatoes, peeled and chopped into bite-sized pieces
  • 3 Chinese eggplants, peeled and diced
  • 1 onion, chopped
  • 5 – 6 sun-dried tomatoes, diced
  • (garlic and carrots would be good too, but I was out)

Ingredients, group 2:

  • 1 1/2 bags Morningstar Soy Crumbles
  • 1 block Follow Your Heart vegan Mozarella Cheeze, diced
  • 8 ounces mushrooms, washed and sliced
  • 1 can black beans, mostly drained

Instructions:

  1. Cook the 1st group of ingredients in some olive oil until done.
  2. Cook the 2nd group of ingredients until cheeze just starts to melt, cover and continue to cook until all the cheeze has melted and the mushrooms are cooked.
  3. Combine and serve.

Notes:

  • Also good (better, according to Evin) with pasta, in place of the potatoes.

Posted in 0: Recipes, beans, black beans, dairy subs, grains, starches, main dish, pasta, potato, soy cheese | Leave a Comment »