This is a wonderful, completely filling No Meat Monday. What makes this even better, there are so many things you can add, adjust. The possibilities are endless! Add a touch of enchilada sauce to each layer. Or, add a thin layer of refried beans. Can’t hang without your meat? Go ahead, add some! Use corn tortillas. For an extra fresh, crisp taste, top with sour cream, shredded lettuce and diced tomato. Don’t forget the avocado!
4 10″ flour tortillas (or slightly smaller, see below)
2 Tbs olive oil
1 large onion diced
2 garlic cloves, minced
½ tsp Mexican Blend seasoning (Such as Morton & Bassett)
Coarse salt and fresh ground black pepper, to taste
2 cans (15 oz each) black beans, drained and rinsed (always check sodium levels, even “low sodium” can be quite high)
12 oz beer, or 1 1/2 cup vegetable broth (I used Corona, but any would do)
1 (10 oz) pkg frozen corn
1 jalapeño chile, minced (remove seeds and ribs for less heat) optional
4 scallions, thinly sliced, optional
2 ½ cups Mexican blend cheese
Preheat oven to 400. While oven heats, drain and rinse beans. If using 10″ tortilla, grab a paring knife and trim down to fit spring form pan. Use the bottom of the pan as a guide. I used a slightly small tortilla because it’s what I had on hand. Even though there was some extra space on the sides, the smaller tortillas worked just fine.
Heat oil in large skillet over medium high heat. Add onion, garlic, jalapeño (if using), and Mexican blend seasoning. Season with salt and pepper. Cook, stirring occasionally, until softened (5-7 minutes).
Add beans, beer (or vegetable broth), bring to a boil. Reduce heat to medium, simmer until liquid has almost evaporated (8-10 minutes). Stir in corn and scallions (if using) and remove from heat. Taste and adjust seasoning to taste.
Place tortilla in bottom of springform pan; layer with ¼ of bean mixture and ½ cup of cheese. Repeat three times, using 1 cup of cheese on top layer. Bake until heated through and cheese melts, 20-25 minutes. Remove side of pan, sprinkle with scallions (optional). Slice into wedges to serve.
Wine Pairing Suggestions:
*Derived from Everyday Food
It has been so long since I’ve updated my blog. Life has been incredibly hectic. Am I the only one looking forward to summer? A little less hussle to get out the door before school starts each morning will be nice. I’ll still need to go to my office, but just taking away that stresser will be nice.
It has been HOT in Cali this week! When it’s hot I like to make quick dishes that don’t require a lot of heat. This is just that dish, and the bonus, I used my rice cooker!
2 cup carrots sliced thin (I used the precut carrots in the produce section)
2 cup snow peas (just the name cools me off!)
1/2 cup terijaki sauce (your favorite bottled will do just fine)
3 tsp corn starch
6 tsp vegetable oil divided
12 oz sirloin tip steak thinly sliced against the grain into strips (you could even purchase the already sliced carne asada in the meat department. Also, feel free to sub chicken if prefered.)
4 scallions diced, whites and greens seperate (I omitted b/c the kiddos would have crinkled their cute little noses)
Small pinch red pepper flakes (omitted for the same reason as above)
8 oz sliced mushrooms (purchase presliced in the produce section)
8 oz mixed sweet bell peppers cut into strips (red, yellow, and / or orange)
Either cook rice in rice cooker or according to package directions. While rice is cooking, prep all other ingredients.
Stir cornstarch into teriyaki sauce and set aside. In a wok or heavy bottomed pan, over very high heat, place one teaspoon of oil and let it get smoking hot. Add beef (can divide into two portions for even browning) and brown on both sides (about 1 minute) and remove to a bowl. If browning beef in two batches, add next teaspoon of oil, allow to get smoking hot, brown second half of meat, remove to same bowl. Let pan get smoking hot again, add third teaspoon of oil add carrots and snowpeas. Cook until crisp / tender, 4-5 minutes. Add pepper flakes, mushrooms, and peppers. Stir and cook for 3-5 minutes, until slightly cooked but still a little crunchy. Return cooked beef. Stir, keepin heat on high. Stir teriyaki again and add to pan. Remove from heat and stir a few times. Serve immediatlely over warm rice.
Wine Pairing Suggestions:
Syrah / Shiraz
Prep time: 15 minutes; Total time: 1 hour
*Derived from Weight Watchers
There is not a lot that intimidates me, especially with cooking. I view life as a “roll-up your sleeves and give it a try” ride. This has translated very well to my cooking. Sure, I’ve had my major flubs (#thoseareNOTsnickerdoodles, #omgthatshorrible), but it doesn’t stop me from trying new things or rejected things over again. And then we come to fried rice. I know, I know. Fried rice?!?! Really? Fried rice?? You don’t say. But, I come by my intimidation quite easily, I simply adore fried rice. You know how you set someone up in your mind as just the end-all, be-all of X (insert talent here). But you don’t want to actually meet Said Talent of X because what if they turn out to be a real jerk and forever change your opinion of them? Well, that’s kind of how I feel about fried rice. Now, before you attempt to cart me off in a straight jacket for a padded cell, let me explain. I so adore fried rice that I was terrified of messing it up SO bad that it would be forever etched on my brain. And I would never be able to go to OIC Bowl again and stare lovingly at my bowl of fried rice without images of how badly I ruined it. So there you have it, rational or not. This attempt, however, has turned it around for me. I’ve concurred fried rice, and still love it!
2 large eggs, lightly beaten
1 cup shredded (uncooked) carrots
1 cup sliced green onions, divided
3 cups cooked rice
½ cup thawed frozen peas
¼ low sodium soy sauce
Spritz a large nonstick pan with cooking spray and heat over medium-high heat. Add eggs, making sure to cover the bottom of the pan with the eggs. When eggs start to set, break them into pieces and cook about 1 more minute, until cooked through. Remove from pan and set aside.
Spritz pan 1 more time; when re-warmed, add carrots and all but 2 Tbs of green onions; sauté until carrots are crisp-tender; about 2 to 3 minutes.
Stir in cooked rice, peas and soy cause; cook until heated through, stirring once or twice, about 1 minute. Gently stir in cooked egg and remaining scallions; heat through.
Wine Pairing Suggestions:
Total time: 30 minutes