Garlicky Bean Enchiladas

Ingredients

  • ½ cup plus 2 Tbsp. vegetable oil (we only used 2 Tbsp.*)
  • 8 cloves garlic, thinly sliced (we minced our garlic)
  • 2 (15.5 oz. each) cans cannellini beans, drained
  • ½ cup chicken broth (used Swanson’s reduced-sodium chicken broth)
  • Salt (used kosher salt)
  • 12 (6-inch) corn tortillas
  • 2 cups store-bough salsa verde (used La Victoria Thick’N Chunky Salsa Verde Medium that we pureed**)
  • 1 ½ cups shredded pepper jack cheese

Directions

  1. Turn the oven on and set it to 375 degrees. Take a 9 x 13-inch baking dish out and spray the inside with nonstick cooking spray, leaving the baking dish off to the side for now. In a medium-sized saucepan, pour 2 tablespoons of the oil into the skillet and set the heat to medium. Once the oil’s hot, toss the garlic in and stir constantly for 2 minutes or until the garlic just starts to look golden. At this point, add the beans to the saucepan and continue stirring for one minute, stirring the broth in after that minute passes. Season with salt and start mashing the beans until they’re softened, about 7 minutes. Let the bean mixture cool a little.
  2. Take a baking sheet out and line it with paper towels.  In a small skillet, pour the remaining oil in. Once the oil’s hot, place a tortilla in the oil, cooking it for 3 seconds per side, placing it on the paper towel lined baking sheet to drain. Repeat with remaining tortillas.
  3. After the oil’s drained, place around ¼ cup of the bean filling on a tortilla, rolling it up to enclose afterwards, placing it in the prepared baking dish. Repeat with remaining tortillas.
  4. Once all the tortillas are in the baking dish, pour the salsa over them, sprinkling the cheese over the salsa afterwards. Stick the dish in the oven for 20 minutes or until the cheese has melted and the salsa is bubbling.

*We decided not to fry our tortillas in oil and instead heated them up in a dry skillet over low heat. We heated them up one at a time, and it still made them nice and pliable without worrying about excess grease and saved on cleaning time !

**Mommy has no problem with the consistency of the salsa straight out of the jar but I don’t like my salsa having any remote chunkiness so we pureed the salsa and measured out 2 cups afterwards.

The garlic flavor in the bean filling comes through but doesn’t overwhelm the dish. The salsa adds such a wonderfully bright acidic flavor to this dish and the cheese is nice and gooey. Because the beans are the filling for this, you do feel pleasantly full after 2 enchiladas.

We weren’t paid in any form to promote Swanson or La Victoria salsa.

Recipe source unknown.

Take care everybody !

Tex-Mex Beef Wraps

Ingredients

  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper, or to taste (we used somewhere between ¾ to 1 teaspoon)
  • 1 boneless beef chuck pot roast (2 ½ to 3 pounds), cut into 4 pieces
  • 1 medium onion, chopped (we used a yellow onion)
  • 3 cloves garlic, minced
  • 1 cup salsa, divided (we used Restaurant-Style Salsa)
  • 12 flour or corn tortillas (6 to 7 inches), warmed (we used corn tortillas)
  • 1 cup shredded Cheddar or Monterey Jack cheese (we used finely shredded pepper jack cheese)
  • 1 cup chopped tomato*
  • ¼ cup chopped cilantro*
  • 1 ripe avocado, peeled, pitted and diced

Directions

  1. Take a slow cooker (we used a 6-quart slow cooker) and spray the inside of it with cooking spray. In a small container, mix together the chili powder, cumin, salt and cayenne pepper. Take the spice mixture and rub it all over the roast. Take the onion and garlic and place it in the bottom of the slow cooker. Place the meat on top of the onion and garlic. Spoon ½ cup of the salsa over the meat, putting the lid on the slow cooker afterwards. Let it cook on LOW for 8 to 9 hours or on HIGH for 3 ½ to 4 ½ hours on HIGH or until the meat’s very tender (we cooked ours on LOW).
  2. Take the meat out of the slow cooker and place it on a plate. Shred the meat using two forks. Skim off and throw away any fat from the juices you can, placing the meat back in the slow cooker afterwards, mixing well. Place the meat on the warmed tortillas, topping the meat with the cheese, tomato, cilantro and avocado. Fold it up to wrap** and serve with the remaining salsa.

*We decided to use some pico de gallo instead.

**It’s easier to eat this like a taco instead of a wrap. Maybe if the tortillas had been bigger we would’ve done wraps.

They called this a wrap but we call it delicious no matter how you eat it ! Even though we increased the cayenne, the other flavors still came through in the meat. The pico de gallo brought a freshness to the dish and the avocado added a nice creamy goodness. The salsa is already delicious all on its own so naturally it only made the wrap taste even better !

Recipe source unknown.

Take care everybody !

Black Bean Burgers with Mango Salsa

Ingredients

  • 2 (15-ounce each) cans black beans, rinsed and drained (we used Bush’s brand)
  • ¾ cup finely chopped fresh cilantro, divided
  • ¾ cup (3 oz.) shredded Monterey Jack cheese (we used pepper Jack cheese)
  • ¼ cup panko (Japanese breadcrumbs)
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon sea salt
  • ½ medium jalapeño pepper, finely chopped
  • 2 large egg whites
  • Cooking spray
  • 1 ¼ cups chopped peeled mango (about 1 medium) (we went with the 1 ¼ cup measurement)
  • 3 tablespoons chopped shallots
  • 1 ½ tablespoons fresh lime juice
  • 1 avocado, peeled and chopped
  • 1 garlic clove, minced
  • 6 (2-ounce) whole-wheat hamburger buns, lightly toasted
  • 6 green leaf lettuce leaves

Directions

  1. Preheat your oven to 350 degrees.
  2. Take a medium-sized bowl and add the black beans to it, mashing it with a fork (we mashed them until they looked like refried beans). Mix in ½ cup cilantro and the following ingredients: cheese, panko, ground cumin, dried oregano, sea salt, chopped jalapeño and egg whites. Take a baking sheet and line it with aluminum foil, spraying the foil with cooking spray afterwards. Shape the bean mixture into 6 (½-inch thick) patties.  Place the patties on the lined baking sheet, sticking the sheet in the oven afterwards for 20 minutes, carefully flipping the patties halfway through.
  3. Take another medium-sized bowl and mix the following ingredients together in it: the remaining cilantro, mango, shallots, lime juice, avocado and minced garlic. Take each patty and place it on a bottom bun, topping each one with a lettuce leaf and 1/3 cup of mango salsa, placing the top bun on afterwards.

We loved this burger ! The patty itself has a little bit of heat to it. It’s tastiest when you can get the mango salsa in a bite with the patty. The lettuce is a nice touch (although we do wonder if they simply called for lettuce to help keep the mango salsa from spilling everywhere). The whole burger, toppings and all, is a great example of how tasty veggie burgers can be.

We got this recipe from Cooking Light.

We weren’t paid in any form to promote Bush’s or Cooking Light.

Take care everybody !

Pork Tacos With Pineapple-Serrano Salsa

Ingredients

  • For the pork:
    • 1 (4-pound) pork shoulder
    • 2 tablespoons olive oil (we used extra-virgin olive oil)
    • 3 tablespoons paprika (we used smoked paprika)
    • 1 tablespoon ground cayenne
    • 1 tablespoon garlic powder
    • 1 tablespoon onion powder
    • Salt and pepper to taste (we didn’t know what amount to go with so we used 1 tablespoon each of table salt and freshly ground black pepper)
    • ¾ cup chicken stock
    • ¾ cup pineapple juice
    • Warmed corn tortilla taco shells for serving
    • Hot sauce for serving (we used Taco Bell’s Fire Sauce)
  • For the salsa:
    • 1 ½ cups finely chopped pineapple
    • 1 small white onion, finely chopped
    • 2 serranos, finely chopped
    • 2 garlic cloves, minced
    • 1 medium tomato, finely chopped
    • 2 tablespoons chopped cilantro
    • 1 lime, juiced
    • Salt and pepper to taste (we used kosher salt)

Directions

  1. Trim any excess fat off the pork before cutting it into big 2- to 3-inch cubes.
  2. Place the cubed pork in a large mixing bowl. Pour the olive oil into the bowl as well as adding in the paprika, cayenne, garlic powder, onion powder, salt and pepper. Toss to ensure that the cubed pork is evenly coated in the oil and spices.
  3. Take a stockpot out (we used a Dutch oven) and set the heat to medium on the stovetop. Once it’s hot, add the pork into the stockpot, searing on all sides until it looks nicely browned (we seared our pork in 3 separate batches so all of the pork could have a chance at getting a good sear).
  4. Pour the chicken stock and pineapple juice in, stirring to mix afterwards. Put the lid on the stockpot and cook on low so it can simmer for 4 hours or until the pork is easily pulled apart. Drain any excess liquid and shed the pork using two forks.
  5. Make the salsa simply by taking a large bowl and adding all the salsa ingredients into it, stirring to combine.
  6. Place the shredded pork in the warmed tortillas and top with scoops of the salsa and some dashes of the hot sauce.

We fell in love with this dish. The pork was nice and tender and had so much flavor. The only problem we had with it really was that it was a little salty so next time we fix this (and there’s definitely going to be a next time) we’ll try adding just 2 teaspoons of salt. The pineapple salsa, that was addictive ! You definitely get the heat in this but despite the spiciness you can still get a nice sweetness from the pineapple and it just becomes this sweet and spicy combo that you want to put on as many things as possible ! The taco’s great with or without the hot sauce but if you choose to use it then you’ll get that much more flavor and a little bit more heat.

We got this recipe from Chile Pepper magazine.

We weren’t paid in any form to promote Taco Bell or Chile Pepper magazine.

Take care everybody !