Vegan Black Bean and Kale Enchiladas

Fat-free Enchilada Sauce

Print recipe

Serves	6
Prep time	5 minutes
Cook time	20 minutes
Total time	25 minutes
Dietary	Diabetic, Gluten Free, Vegan, Vegetarian
Meal type	Condiment, Main Dish
Misc	Pre-preparable, Serve Hot

Ingredients

• 1/2 medium onion (minced)
• 1/4 green bell pepper (about 1/3 cup, chopped)
• 1 can tomato sauce (about 16 ounces total, unseasoned)
• 1/2 can tomatoes and green chiles (about 5 ounces total)
• 1 tablespoon pure cane sugar (or sweetener of your choice)
• 2 teaspoons ground cumin
• 1/2 teaspoon paprika
• 1 clove garlic (minced)
• salt to taste

See Kid-Friendly Halloween Treats

Directions

Step 1

In a medium saucepan, saute minced onion and chopped bell pepper in about 1/2 cup of water, just until onions are clear.

Step 2

Add remaining ingredients to saucepan and stir.

Step 3

Allow sauce to simmer on low-medium heat for about 15 to 20 minutes before assembling enchiladas. Salt to taste.

Note

Recipe adapted from Neva and Jim Brackett's Five Loaves Cookbook.

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Vegan Black Bean and Kale Enchiladas

Print recipe

Serves	6
Prep time	5 minutes
Cook time	20 minutes
Total time	25 minutes
Allergy	Wheat
Dietary	Diabetic, Vegan, Vegetarian
Meal type	Lunch, Main Dish
Misc	Child Friendly, Pre-preparable, Serve Hot

Ingredients

• 1 onion (chopped)
• 1/2 green bell pepper (or 2/3 cup)
• 4-5 large kale leaves (or collards or other greens of your choice, finely chopped)
• 1 tablespoon extra virgin olive oil (or use water for less fat)
• 2 cans black beans (30 ounces total, drained)
• 1/4 cup black olives (minced)
• 1/4 cup fresh cilantro leaves (chopped)
• 1 tablespoon nutritional yeast flakes
• 2 teaspoons ground cumin
• 1 teaspoon pure cane sugar (or your choice of sweetener)
• 1 teaspoon salt (or to taste)
• 1/4 teaspoon paprika
• 1 pinch cayenne pepper
• 6 fajita-sized tortillas (I used whole wheat.)
• 2/3 cups vegan cheese (I used Trader Joe's vegan mozzarella style shreds.)
• 1/2 cup green onions (sliced, for garnish)

See Kid-Friendly Halloween Treats

Directions

Step 1

Saute onion, bell pepper, and kale in olive oil just until onions are becoming clear and fragrant.

Step 2

Add remaining ingredients and simmer for 15-20 minutes, or until there is little to no excess liquid in the pan.

Step 3

Preheat oven to 400 degrees Fahrenheit.

Step 4

Place about 1/2 cup of enchilada sauce on the bottom of a 9 X 13 glass baking dish.

Step 5

In each tortilla, place about 1/2 cup of black bean filling and roll it up.

Step 6

Line rolled and filled tortillas in baking dish, then pour remaining enchilada sauce on top.

Step 7

Sprinkle your favorite vegan cheese or cheese sauce on top of enchiladas, and bake uncovered for about 8 minutes, or until cheese is melty and wonderful.

Step 8

Garnish with green onions and serve hot. :)

Grilled Chicken Pesto Wraps

Grilled Chicken Pesto Wraps

Source: Emily Bites Original

Ingredients:

2 tablespoons extra virgin olive oil, divided

1 garlic clove, minced

1 teaspoon dried basil

1 lb raw boneless, skinless chicken breasts, cut into bite-sized pieces (I used kitchen shears – it’s faster than using a knife!)

2 tablespoons pine nuts

¾ cup fresh basil leaves

2 tablespoons grated Parmesan cheese

1 teaspoon water

1 teaspoon lemon juice

1 garlic clove

Pinch of nutmeg

Salt & pepper to taste

½ cup shredded 2% reduced fat Mozzarella cheese

6 light original Flatouts (mine come in packages of 6…last time I posted a recipe using these some of you said yours come in packages of 5 - I’m not sure why!) 

1 plum tomato, diced

Directions:

1. In a large skillet, bring one tablespoon of the oil over medium high heat. Add the minced garlic clove and dried basil and stir into oil. Cook for about a minute until garlic is fragrant. Add the chicken to the pan and stir to coat chicken with the oil and herbs. Cook for 5-7 minutes until chicken is cooked completely through. Remove chicken along with any excess oil to a medium-sized mixing bowl and set aside.

2. Bring a small dry skillet over medium heat and add the pine nuts. Cook for 1-2 minutes, stirring occasionally until nuts are golden brown.

3. Add the remaining tablespoon of oil, toasted pine nuts, fresh basil leaves, Parmesan cheese, water, lemon juice, whole garlic clove, nutmeg, salt and pepper to the bowl of your food processor and process until minced together into a pesto paste. Add the pesto to the reserved mixing bowl with the chicken. Add the Mozzarella cheese and mix all ingredients together until well combined (see photo above).

4. Lay a flatout wrap on a clean surface and spoon 1/6 of the chicken pesto mixture (about 2.5 ounces by weight) onto the center of each flatout and spread the mixture lengthwise, leaving about an inch at each end. Sprinkle about 1/6 of the diced tomatoes over the chicken. Fold in the 1” ends of the flatout over the filling and then fold in the long ends to cover it. 

5. Lightly mist the large skillet with cooking spray and bring over medium-low heat. Place the wraps fold-side down onto the skillet (I did them in batches of two) and mists the tops with cooking spray as well. Cook for 3-4 minutes or until bottom is golden. Flip the wraps and continue to cook another 3-4 minutes until golden on the other side. Cut in half and serve.

Balsamic Vinegar Chicken with Fresh Tomatoes

by shellyheim

in Recipes

Tomatoes are DELICIOUS this time of year!  Fresh basil adds a delightful touch to this simple clean recipe.  Balsamic Vinegar Chicken, Easy, simple, clean and satisfying.
This balsamic vinegar chicken dish is beautiful to serve. I love when dishes turn out pleasing to the eye and this is one of them.

Ingredients:

4 skinless, boneless chicken breasts
4 – 5 garlic cloves
1 cup fresh basil
1 tablespoon olive oil
1 tsp. balsamic vinegar
1/4 cup water
1 cup sliced mushrooms
1 package of cherry or grape tomatoes
1/2 red onion sliced

Preparation:

Preheat oven at 375 degrees. Brown the chicken breasts in a pan. In a blender place the garlic, basil, olive oil, vinegar, water and pulse until pureed.

Place the browned chicken breasts in a pyrex and cover with the basil, garlic mixture. Top with mushrooms, tomatoes and onion and bake for about 40 minutes or until chicken is fully cooked. Serve with brown rice and a salad.

This was so absolutely delicious and you can eat one chicken breast and freeze the rest.  I highly recommend a “good” quality balsamic vinegar. A little more expensive, but worth it.

Chewy No-Bake Granola Bars

Chewy No-Bake Granola Bars

4 cups Rolled Oats
3/4 cup shredded unsweetened coconut
1/2 cup chia seed
1 cup raw sunflower seeds
1/4 cup raw pumpkin seeds
1 cup raisins
1/4 cup chopped nuts or ground flax seed

Combine above ingredients into large bowl and stir together.

2 cups All Natural Peanut Butter
2/3 cups honey
3/4-1 cup coconut oil
1/2 teaspoon Real Salt
1 teaspoon vanilla
1 drop natural butter flavor (opt.)

In a saucepan on low heat melt these ingredients together just until melted.  Pour melted mixture over oat mixture in bowl and stir until well coated.  Then turn onto parchment paper cover cookie sheets that have been sprinkled with carob chips.  May use one or two cookie sheets depending on size of sheets and how thick you want your bars.  Press mixture into pan and then sprinkle with more carob chips.  Lightly press carob chips into bars.  Chill until hardened.  I like to put them in the freezer.  Cut into bars after chilled may wrap them individually I usually just layer them into a tupperware with parchment paper in between.  I store them in the freezer.

Mexican Pizza Lasagna

 Mexican Pizza Lasagna

Tastes like a mexican pizza. Looks like a lasagna! Vegetarian, GF & easily Veganized

Serves two =)
To feed a crowd, break out that casserole dish and get your layer on!

Whats in it?

4 small corn tortillas
approx 1/2 can of refried beans
1-2 cups of  black beans
1/2 cup, or more, of enchilada sauce [My fav is Food Lion's store brand]
4 Tbsp of Mrs. Renfro's green salsa [or salsa verde]
1 medium roma tomato, diced
1 Tbsp green onions, chopped
shredded cheese, taco sauce + a dollop of sour cream or plain greek yogurt for topping

Random side note I've gotten in the habit of shredding up a colby jack string cheese stick on top of tacos, nachos, and mexican pizza.  They melt like a champ and act as cheesy portion control =)  Also, if you have a random packet of taco sauce lying around, it's nothing short of amazing when paired with this dish. 

Brontosaurus Chefs veganize by nixing the cheese or adding daiya. Easy peasy!
T-Rex Chefs saute ground turkey/beef with onions, garlic, taco seasoning + dried cilantro
Spicysaurus Chefs top off your dish with fresh or pickled jalapenos

Get Cooking!

Preheat oven to 350F. Prep a bake-able glass bowl with a thin layer of sauce to prevent sticking.  With a tortilla in one hand an a butter knife in the other, spread a thick layer of refried beans onto the corn tortilla.  Top with black beans, green salsa, more enchilada sauce, and then place inside your baking bowl or dish.  This will be your first layer.  Repeat this step for the next two layers.  If you're going the T-Rex route or need a cheese fix, top the bean-y goodness with [cooked] meat &/or cheese and repeat.  This not only makes fabulous leftovers but is a great way to use up leftovers you may have creeping around in your fridge!  Each layer will be more of the same until you reach the final tortilla.  Pretty it up with a splash of color!  Add diced tomatoes, jalapenos, shredded colby jack cheese and all your favorite toppings.  Bake at 350F for about 20-25 minutes and then top with additional tomato, and chopped green onions for an extra burst of color.  It doesn't need it, but a dollop of sour cream [or greek yogurt!] takes this baby to the next level.

Vegetarian Black Bean Burgers Made with Essential Oils

Ingredients:
2 garlic cloves
2 cans or 3 cups cooked black beans (drained and divided)
1/4 cup red bell pepper
1/2 cup yellow onion
2 drops dōTERRA Cilantro essential oil
2 drops dōTERRA Basil essential oil
1 egg
1 cup bread crumbs
Salt and pepper
Directions:
1. Rinse and drain the beans.
2. Put 1/2 of rinsed beans (1.5 cups), yellow onion, garlic, red bell pepper, Cilantro and Basil essential oil, egg, bread crumbs, and salt and pepper into a food processor or blender. Process until smooth.
3. Combine with the remaining black beans and stir. If the mixture is too sticky, add more bread crumbs until it holds together.
4. Divide into 4 patties.

5. Heat skillet/grill on medium heat. Add olive oil.
6. Heat 6 minutes on each side. Be careful when you flip the burgers as they are very delicate.
7. While the burgers are cooking, cut up tomatoes, romaine lettuce, or other desired toppings.
8. Once the burger is cooked, put the burger on the bottom bun, top with lettuce, tomatoes, and desired condiments.
9. Enjoy!
For a delicious side dish, broil some asparagus with a little bit of olive oil, salt, and dōTERRA Lemon essential oil.

Black Bean & Sweet Potato Flautas

Baked Black Bean + Sweet Potato Flautas

Baked Black Bean + Sweet Potato Flautas

[makes 9 cripsy & cheesy veggie flautas]

what's in it?
9 corn tortillas
1 cup of black beans
1 cup mexi-corn [corn + colorful red/green peppers!]
1 small/medium sweet potato
1/4 cup of diced white, yellow, or red onion
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp dried or fresh cilantro
1/2 tsp cumin
1/4 tsp cayenne pepper or red pepper flakes [optional]
2oz cream cheese, room temperature [optional]
4-6 ounces of grated cheese [habanero cheddar, cheddar, pepper jack, etc...]
1-2 heaping tablespoons [or more!] of taco sauce, enchilada sauce, or salsa
salt and pepper to taste
all-natural olive oil spray or plain oil
parsley + fresh veggies to garnish
salsa, guacamole, and plain greek yogurt (or sour cream!) for dipping

get cooking!
It's easy - I promise!  Pre-heat your oven to 425F.  Poke a few holes in your sweet potato, wrap it in a slightly damp paper towel, and microwave on high for about 6-8 minutes.  [The paper towel trick keeps the potato moist]  While you wait, combine corn/peppers/onion with your black beans, garlic powder, chili powder, cumin, cilantro, cayenne, and taco sauce/salsa.  Your cayenne and red pepper flakes will control the spice-factor; adjust to taste.  I alternate between using my favorite flavorful red enchilada sauce, spicy taco sauce, and a natural, zesty salsa like Mrs. Renfros Green Salsa.

Add the sweet potato [minus the skin] to the rest of your veggies and mix thoroughly.  Add salt, pepper, and any additional seasoning to taste.  I usually add a little extra sprinkle chili powder, cumin, and garlic!

Next wrap your corn tortillas in a damp paper towel, followed by a dry paper towel, and microwave on high for 30 seconds.  Follow it up with an additional 30 seconds.  The goal here is to steam the tortillas so they roll into perfect flautas without breaking or cracking =)  This trick works like a charm!  Spray or rub one side of the tortilla with oil and add "line" of veggie filling to the center of the "dry side" of the tortilla, about 1-inch thick.  Top it off with a layer of cheese [as much or as little as you want!] and roll the tortilla.