Last day of school, crazy week professionally and personally, gorgeous weather demanding time outside, oh, and everyone expects dinner on the table at 6. Eeek! What to do?
Meet my new hero – filling and delicious, fortified with fiber and superfoods, dinner is saved…
Spinach Enchilada Vegetarian Bake
Large container of baby spinach
2 cans garbanzo beans
1 can black beans
1 can pinto beans
2 cups cooked brown rice (instant is fine)
1 corn tortilla (there’s one in the bottom of your fridge somewhere)
3/4 of a large can of mild enchilada sauce
1 small bag of shredded organic Mexican blend cheese
First, tear tortilla into one inch pieces and spread over bottom of glass pan.
Next, layer rice over tortilla pieces.
Then, use your food processor to chop all of the spinach in batches (or chop by hand if you have the time.) Layer that.
Rinse and drain all beans. Layer pinto…
Then black beans…
Then second can of garbanzo…
Then enchilada sauce…
Cover and microwave for four minutes….
Enjoy with homemade guacamole (mashed avocado, garlic, cliantro) and a few chips!
Whew. That was easy!
Ditch the prepackaged taco seasoning. Here a fresh, fast solution already sitting in your cabinet:
Brown ground round in large skillet.
Drain fat. (photo below)
Return meat to pan and add (per pound of meat):
2 tablespoons dried minced onion
1 teaspoon salt
1 teaspoon cayenne
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon red pepper flakes
1/2 cup water
(omit red pepper and some cayenne for less kick)
Stir, simmer and serve.
Here’s how I drain the fat…
Then, return to pan and add water…
“Try them! Try them! And you may!” – Dr. Suess
In honor of Father’s Day, I thought I would share one of my husband’s (the father of my children) favorite meals. These Mexican inspired tacos offer protein, veggies, flavor and fiber.
Easy and delicious! Enjoy!
Chop two red peppers and one large onion
Saute veggies in large pan with a drizzle of olive oil until soft
Scramble 7 eggs and 5 egg whites
Add eggs and 29oz can of drained black beans
Stir in pan. Then, periodically scrape mixture from edge to bottom of pan with spatula until all the eggs are cooked.
As I hope you can see, the black beans dye the eggs greenish. (If you want to avoid this, simmer the beans in a separate pot and add as you layer your taco.)
Warm corn tortillas and create your taco. Layer egg mixture, a sprinkle of monterey jack cheese (or something more authentic) and fresh cilantro.
As far as the “ham” is concerned, we are truly a bacon family. I’ve found that baking strips of high quality bacon on cookie cooling racks over a cookie sheet (to catch all the fat) strikes a good balance of delicious and not too indulgent. Bake well in oven for about 18 minutes at 385 degrees.
Serves two adults and two children with leftovers.