Tuesday, August 23, 2011

Black Bean and Spinach Enchiladas

A friend made this for me after I delivered Truman. Yummmmm!

Black Bean and Spinach Enchiladas

1 Pound Fresh Spinach Leaves (Yes, really that much. I buy the Sam's Club Box Size!)
2 Cans Black Beans, drained and rinsed
1 Cup-ish Salsa
Chili Powder
Whole Wheat Tortillas
Sour Cream
Lime Juice
Shredded Cheese (Optional)
Chopped Tomatoes
Sliced Green Onions

Preheat oven to 350.
Wilt Spinach in large pot with a tinsy bit of water. Drain and chop coarsely. Return to pot and mix in beans, salsa, and spices (according to how spicy you like it!). Warm through. Divide among tortillas and roll up. Place in prepared pan side by side. Bake uncovered 15 min. Combine sour cream and lime juice . Spread over enchiladas. Top with cheese, tomatoes and onions. Bake an additional 5 more minutes. Serve!

Ashlee Notes:

I didn't put the amount of tortillas because it very much depends on how full you fill them. Mine usually fits into one 9x13 pan. So... I would say plan on at least 8 tortillas, but it could be more if you like. As far as the sour cream/lime juice ratio (I admit, sour cream and a few other ingredients have found their way back into our lives) I would say that I did probably 1/2-3/4 cups with about 2 tablespoons lime juice. It was so yummy! If you wanted to make it totally vegan, I would skip the sour cream and cheese, but be sure to sprinkle lime juice on them still! It adds a really nice flavor.

My whole family really likes this one. Hope you do too!

Wednesday, August 17, 2011

Katies Links- Vegan KSL and Whole Food Mommies


and the whole food one I am sticking on the side bar.

Thanks again Kate!

Monday, August 8, 2011

Poor Irish Hash

I don't know what it is about me and cabbage lately. Shay, when you said that you had never eaten cabbage until recently I could totally relate. It never appeared in our house growing up except in KFC coleslaw. Anyhow, I am discovering it is one of my favorite veggies. I love it in soup, salads, and main dishes alike. This recipe is one of my faves. Eat it and feel like a poor irishman. Fun! Don't worry, you'll enjoy it because it's not the ONLY thing you eat :)

Irish Hash

2 tablespoons olive oil, more for drizzling
5-6 medium red or yukon gold potatoes, diced really small
1/3 cup chopped onion
1 can white beans- great northern or canellinni, drained and rinsed
1/4 head of large cabbage, very thinly sliced (I do it in chunks so it ends up being 2 inch long thin slices)
salt and pepper

Heat oil to med high in large non-stick pot (mine isn't non stick, but we manage). Cook potatoes 5 min. browning all sides. Add onions and thyme. Cook some more. Keep scraping and tossing. Stir in cabbage and stir until starting to wilt adding more olive oil if necessary. Add beans, salt and pepper. Keep a stirrin' and a scrapin'. When all heated through and cabbage is wilty-ish but not dead remove and serve.