Archives for January 2021

I used to call my kids beanie babies because they love beans! I love beans too and especially the black beans in these enchiladas. The sauce is so good, you’ll want it drowning the enchiladas!  

Black Bean Enchiladas:

1 cup refried black beans (canned)

1 cup vegetable stock

1/2 pound 93% pound lean ground beef

2 jalapeno peppers

3 cloves garlic

1/2 red onion

2 teaspoons chili powder

1/2 teaspoon oregano

2 tablespoons chopped fresh cilantro

1/4 teaspoon coriander

1/4 teaspoon cumin

1/4 teaspoon white pepper

1/4 teaspoon sea salt

1/2 teaspoon chili powder

1 teaspoon onion powder

1 lime, juiced

3 ounces sharp white cheddar

Cooking spray

8 corn tortillas

Directions: Preheat oven to 400 degrees. Quarter the red onion. Cut the jalapenos in half and remove seeds and stem. Remove the skin from the garlic and place jalapenos, garlic, and onion on small sheet pan. Roast in the oven for 13-15 minutes, until slightly brown. Remove from the oven and cool. Leave oven on to cook the enchiladas later.

In a non-stick skillet sprayed with cooking spray on medium-high heat, add ground beef and seasonings. Cook, breaking into small pieces, until brown.

In food processor, add vegetable stock, lime juice, refried black beans, fresh cilantro and cooled roasted jalapenos, garlic, and onion.

Spray an 8×8 inch pain with cooking spray. To assemble the enchiladas, spoon equal amounts of ground beef into each of the eight tortillas. Spoon about 2 tablespoons of black bean mixture on top of the meat and then roll the corn tortilla up and place into prepared pan. Once all of the corn tortillas are in the pan, pour remaining black bean mixture over the top and use a rubber spatula to spread. Slide pan into the oven and bake for 10 minutes. Pull the oven rack forward and then sprinkle the top of the enchiladas with white cheddar cheese. Bake for another 10 minutes and then remove from the oven. Allow to cool slightly and serve.

Servings: 4 * Calories Per Serving: 424* Fat: 15.6 g * Carb: 37.6 g * Fiber 6.1 * Protein: 36.4g * Sugar: 3.2 g * Sodium: 462 mg * Cholesterol: 98 mg

It’s spicy, zingy, and only 467 calories per serving – behold, it’s my chicken burrito bowl! There are three components to this dish, but you can whip out all 3 in no time, especially if you use a short cut like I did and buy the already cooked rice. My kids became instant fans of the chicken burrito bowl and you will too!

For this recipe, make the chicken, rice, sauce, and optional pico de gallo. Assemble by placing 1/2 cup rice per individual serving in the bottom of a bowl. Top with chicken, additional toppings (if desired), and a few drizzles of burrito sauce.

Blackened Chicken:

1/4 teaspoon sea salt

1 teaspoons garlic powder

2 teaspoons Ancho chili powder

1/4 teaspoon Chipotle Pepper

1/4 teaspoon white pepper

1/4 teaspoon black pepper

1/2 teaspoon smoked paprika

1/2 teaspoon onion powder

1/2 teaspoon cumin

1/4 teaspoon red pepper flake

12 ounces boneless skinless chicken breast

2 teaspoons olive oil

Directions: Mix all of the seasonings together in a bowl and coat both sides of chicken. Heat a skillet to medium high and add olive oil. Cook chicken in skillet 6-8 minutes on each side, until internal temperature equals 165 degrees F. Remove from skillet and set aside to cool for about five minutes. Thinly slice chicken and place on top of rice in burrito bowl assembly.

Servings: 4 * Calories Per Serving: 187 * Fat: 8.8 g * Carb: 1.2 g * Fiber: 0.3 g * Protein: 24.9 g * Sugar: 0.3 g * Sodium: 191 mg * Cholesterol: 76 mg

Rice:

1/2 cup cooked basmati Rice

Directions: Cook Basmati Rice according to package instructions. You can also buy the already prepared kind and microwave it (that’s what I do to save time!).

Servings: 4 * Calories Per Serving: 135* Fat: 1.1g * Carb: 31.3 g * Fiber: 1.7 g * Protein: 3.8 g * Sugar: 0 g * Sodium: 0 mg * Cholesterol: 0 mg

Burrito Sauce: 4 servings

1/4 cup Mexican Crème

2 Tablespoons water

2 Tablespoons low fat Mayo

1 Tablespoons Cilantro

1/8 teaspoon Dill weed

1 teaspoons Chili powder

1/4 teaspoon salt

1/2 Roasted Orange Bell Pepper

1/2 Tablespoon Lime juice

1/2 Tablespoon Olive oil

Directions: Preheat oven to 400 degrees. Wash, and slice in half, one orange bell pepper. Place skin side up on a baking sheet and slice into the oven for 20 minutes, until skin is dark and blistered. Take out of the oven and cool. Once cool enough, peel skin. You only need one half of the pepper for the recipe so you can go ahead and eat the other have or save it in the refrigerator.

In a food processor or food chopper, add 1/2 roasted orange pepper and all of the ingredients. Blend until smooth and well-mixed. Pour sauce into a plastic sauce bottle with spout to drizzle onto burrito bowl.

Servings: 4 * Calories Per Serving: 85 * Fat: 6.4 g * Carb: 6.1 g * Fiber: 1 g * Protein: 1.4 g * Sugar: 4.5 g * Sodium: 280 mg * Cholesterol: 10 mg

Meal Totals (does not include additional toppings):

Servings: 4 * Calories Per Serving: 407 * Fat: 16.3 g * Carb: 38.6 g * Fiber: 3 g * Protein: 30.1 g * Sugar: 4.8 g * Sodium: 471 mg * Cholesterol: 86 mg

Pico de Gallo:

2 Tablespoons cilantro

2 Roma tomatoes

1/2 red onion

1-1/2 T lime juice

Pinch of Salt

Pinch of Pepper

Directions: Dice onion and tomatoes and add to a bowl. Chop cilantro and juice the lime and add to tomatoes and onions. Add a pinch of salt and pepper and stir until well-mixed.   

Optional Toppings:

1 TB tortilla strips per serving (add 17.5 calories)

1 cup iceberg lettuce

Pico De Gallo (recipe above, add 15 calories)