Pinto Bean Tacos with Jalapeno Feta Coleslaw

This recipe includes simple ingredients and is simple to make.  It is also vegetarian. Clearly it has all the elements of being one of my favorite type of recipes.  And it is delicious.  What a plus!

The other day I bought a bag of dried pinto beans at the store.  Since making a recipe way back that involved dried kidney beans (I can't quite remember which one), I have realized that if you soak your own dried beans over night and then cook them the next day, they taste so much better than the beans you buy in a can.  Since this realization, I have attempted to soak and cook my beans whenever possible. 

I seriously love this pinto bean taco recipe.  Matt does too which is nice.  It is a perfect dinner for these summer nights that are starting to take over Atlanta.  The beans aren't as heavy as a beef or steak taco might be and the jalapeno feta coleslaw just adds to the lightness of the dish.  If you want to add, I would probably recommend adding chicken instead of a red meat.  But if you decide to go vegetarian for the evening's meal, this is definitely one to try.  We ate these tacos with a side of Spanish rice.  Delicious!  I hope you enjoy. 

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Pinto Bean Tacos with Jalapeno Feta Coleslaw 

(makes 2 large portions or 3 smaller portions)

1 cup of dried pinto beans

2 cloves garlic (about 2-3 teaspoons minced garlic)

4-6 whole wheat flour tortillas

3 cups shredded cabbage

1 jalapeno, chopped finely

3/4 cup of crumbled fat free feta

juice from one whole lime (about 2 tablespoons)

a healthy drizzle of olive oil

salt and pepper

a couple of dashes of hot sauce (optional)

Soak pinto beans for 8 hours or overnight.  (I soaked my beans for 2 days because we had a last minute meal switch up.  Even extra soaked, they worked perfectly fine.)  Rinse beans and place them in a big pot of fresh water and bring pot to a boil.  (The water level should be about 1 1/5 inches above the beans when initially putting them in the pot.)  Cook for 40-45 minutes at a simmer or until the beans are soft.

While the beans are cooking, place the shredded cabbage in a large bowl.  Chop the jalapeno finely and add to the cabbage.  Mix the jalapeno, feta cheese, lime juice, and olive oil with the cabbage.  Salt and pepper to taste.  Set this big bowl of coleslaw in the fridge to marinate until the tacos are ready to be served.

Once the beans are cooked through, drain off any extra liquid and place to the side. In a large skillet, add olive oil and garlic.  Let the garlic cook in the olive oil for a minute or two before adding the beans to the skillet.  Cook for about 5-10 minutes or until the beans are hot and slightly crisped.

Place one of the tortillas in a hot pan or on a griddle.  Add about 1/2 cup of the pinto beans to the tortilla.  Fold the tortilla over into a taco shape and crisp until slightly brown on both sides.  (The crunchiness of the tortillas really adds to this dish.) Repeat until all the tortillas and pinto beans have been used. Top with the jalapeno feta coleslaw and a couple dashes of hot sauce if you so desire.  Enjoy!

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Simple Guacamole = Fiesta Time

This past weekend I was blessed to be a part of a team of women in charge of a sweet friend's baby shower.  Because my friend and her husband have a love of all things international, we decided to throw an internationally themed shower with Olympic games included!   We attempted to make food from all over the world including foods from Thailand, France, Mexico, and Italy.   I was in charge of the Mexican themed food so I decided to go with the standard and beloved Mexican foods: chips, salsa, and guacamole.

I don't mean to brag but I make a mean guacamole.  I actually learned how to make it while I was in Mexico during college.  Unfortunately (and this is seriously one of my most genuine regrets), I did not like guacamole while living there.  However, I did have to make it almost on a weekly basis for the individuals who did want to partake in it's deliciousness (which again, I regret I didn't understand at the time).  One thing I learned is that if you leave the pit of at least one avocado in the guacamole once you have finished making it, it will keep the guacamole from turning brown.  I thought this was an interesting tidbit and have used this knowledge since then.  It does work! 

The guacamole for this baby shower turned out wonderfully.  The bowl was actually scraped clean by the end of the night which is always a good sign.  I would also like to say that my guacamole recipe does not include onions like the traditional recipe.  I do not like raw onions so I leave them out.  But if you do, feel free to add one in.  I am sure it will be delicious.  Enjoy!

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Simple Guacamole

(makes about 3 1/2 cups and serves 10-14)

6 ripe avocados

6 plum tomatoes, diced

1/3 cup chopped cilantro

1 1/2 teaspoons Kosher salt

2 teaspoons lime juice

Cut avocado in half and spoon out into a big bowl.  (If you want to, save one of the avocado pits to put in the finished guacamole to prevent browning.)  Mash avocados with a potato masher or large fork until mostly smooth.   Add diced tomatoes, cilantro, salt, and lime juice to the bowl.  Stir gently until mixed.  Serve chilled and enjoy!

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Nice Looking Bean Dip

On Friday night, Matt and I were supposed to go to a Halloween/Fancy party at some church friends' house.  We didn't end up going because Matt has been fighting off his fall allergies.  About 30 minutes before we were supposed to leave, he started sneezing, sneezing, sneezing.  Because we knew our friends' had three cats (which Matt happens to be allergic to), we figured going over to their house when he was already sneezing would not be a good idea.  So we stayed home and watched "Arrested Development."  I drank wine and he drank some beer.  Clearly even with the sneezing, the night was not a bust. 

But before the sneezing attack of November 2012 began, I made some bean dip to take to the party.  I didn't quite know what I was doing in making this bean dip.  I was inspired by a bean/avocado dip my friend Holly's husband makes every time we go to Hilton Head and by a dip my aunt makes called "Red Neck Caviar."  Unfortunately, I did not have time to look up either of these recipes so I decided to be creative and just try something new.  I think this dip turned out pretty good.  I will be honest though, I am slightly biased because I love all things bean.  And I loved the way this dip looked!  I thought the colors of the beans, corn, and cilantro looked so pretty together.  I don't know if you should base your review of a dip on how it looks but this one is very nice looking.  And it was tasty!

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Nice Looking Bean Dip (again, this is a working title)

1 can black beans

1 can corn

1 can kidney beans

1 package of italian seasoning

shake of pepper

1/4 teaspoon garlic powder

pinch of cayanne pepper

2 tablespoons of olive oil

1/4 cup red wine vinegar

2 tablespoons of cilantro, chopped

Combine black beans, corn, and kidney beans in a large bowl. Stir. Add italian seasoning, pepper, garlic powder, cayanne pepper, olive oil, red wine vinegar and stir.  Chop cilantro and add to bean mixture.  Chill for about an hour before serving.

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PS- Because we didn't end up going to the party and because the bean dip wouldn't be eaten before going bad, I rinsed off the seasoning and plan to use the beans and corn Monday in a chili.  We will see how that goes. Wish me luck!

An Enchilada Recipe Revisited

About a month ago I posted an enchilada sauce recipe that I had created for a weeknight dinner.  I was super excited about posting the sauce on this blog because it turned so delicious and was so quick to make.  Since the first time making these enchiladas, we have had them three other times! That is pretty regular for this household.  One of those wonderful times was this past Tuesday for dinner.  

On Tuesday I decided to experiment with some of the ingredients we had in the house as possible enchilada fillings.  I knew I wanted to use the same enchilada sauce but thought I would mix it up with what actually went into the tortillas.  For some reason, we always seem to have spinach that is on the verge of going bad.  I have no idea how that happens. I guess we aren't eating it fast enough or something. But anyway, I thought I would add some spinach into the enchiladas along with a jalapeno pepper and some pinto beans.  I, of course, added some cheese as well.  What is an enchilada without cheese! In Tuesday night's enchiladas I used 2 tablespoons of reduced-fat mexican cheese, 3 tablespoons of pinto beans, a small handful of spinach, and 1/5 of the chopped jalapeno to fill each tortilla.  I ended up making five enchiladas and served Spanish rice as the side.

Here are some additional ideas for enchilada fillings.  Again, all ideas assume you are going to be adding cheese.  Please let me know if you come up with any other enchilada filling ideas.  The more I can make this recipe, the better my life is!  I am also going to include the enchilada sauce recipe below just in case you can't find the previous posting.  I hope you enjoy!

corn, jalapenos, and black beans

pinto beans, ground beef, and green pepper

green pepper, corn, red pepper, and sweet potato (all cooked before adding them to the tortilla)

white rice, black beans, and ground beef

cilantro rice, pork, green peppers, and sweet potato

broccoli, poblano pepper, zucchini, and squash

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Jenny's Enchilada Sauce (This is not the official name-just the working title.)

1-8 oz tomato sauce

2 tablespoons vegetable oil

1 cup water

1 teaspoon onion salt

1 teaspoon garlic powder

1/4 cup chili powder

1/2 teaspoon cumin

1/2 teaspoon of Kosher salt

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Secret Ingredient Fajitas!

Last night for dinner we had veggie fajitas which were inspired by a little Mexican place in Atlanta called "Across the Street."  I have only actually been to this restaurant twice but both times the vegetables fajitas were amazing.  

When trying to come up with the recipe for our fajitas, I was thinking about why this restaurant's dish was so good.  I have concluded it revolves around their two secret fajita ingredients: sweet potato and corn.  What unique vegetables to add to a fajitas! 

This dish was a lot of fun to make because so many vegetables were involved.  I felt like my kitchen turned into a tiny little farmer's market with corn, multiple types of peppers, onions, and sweet potatoes.  It was also super easy, cheap, and fast to make this meal.  I actually began it at 5:15pm, thinking it would take at least an hour.  At 5:45pm, I checked the vegetables and realized they were ready to be served.  What a nice blessing to be ahead of schedule when cooking dinner!

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Not Quite Your Traditional Vegetable Fajitas
(makes 4 tacos in 30 minutes)

1 medium sweet potato, cut into 1/4 inch slices
1/2 onion, sliced
1 red pepper, cut into 1/4 inch slices
1 poblano pepper, chopped
2 ears of corn, kernels cut off
salt
pepper
4 corn or flour tortillas

Begin by heating vegetable oil in a large cast iron skillet or pan.  Place just enough vegetable oil in pan so there is a very thin covering.  Cut sweet potato and onion.  Add to pan.  Stir.  Cut red pepper. Add to pan. Stir. Cut poblano pepper. Add to pan. Stir.  Cut corn off cob.  Add to pan. Stir.  Add salt and pepper to taste.  Cook, stirring every 3-5 minutes, for about 25 minutes or until vegetables are soft and beginning to darken.  Add vegetables to a warmed tortilla and enjoy!

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Hot enchiladas!

I have been looking forward to writing this blog all day because I am so excited to share last night's recipe.

Last night I made jalapeno and green pepper enchiladas that were crazy good.  I don't mean to brag or anything, but seriously, they were that good. Matt gave them a 4.25 out of 5 chicken wings which is pretty impressive since the meal was so simple (and meatless).  And since I don't eat meat these days, I would give the recipe 5 out of 5 broccoli florets.

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Jalapeno and Green Pepper Enchiladas for Four

2 jalapenos
1 green pepper
4 flour tortillas
1 1/2 cups of pepperjack cheese
1-8 oz tomato sauce
2 tablespoons vegetable oil
1 cup water
1 teaspoon onion salt
1 teaspoon garlic powder
1/4 cup chili powder
1/2 teaspoon cumin
1/2 teaspoon of Kosher salt

Preheat oven to 350 degrees.  Begin by dicing the jalapeno and green peppers.  Once diced, add to a large skillet with a touch of oil at the bottom.  Cook about 10-15 minutes or until slightly soften. Place peppers to the side in a bowl.  Add tomato sauce, vegetable oil, water, onion salt, garlic powder, chili powder, cumin, and Kosher salt to the skillet you sauteed the peppers in.  This will be your enchilada sauce. Cook sauce on medium high heat for approximately 15-20 minutes or until it has reduced and thickened.  Stir sauce every 3-5 minutes to prevent burning.

While sauce is reducing, divide your peppers into four equal sections.  Place one section of peppers in the middle of a flour tortilla.  Sprinkle the peppers with approximately 1/4 cup pepperjack cheese.  Roll the cheese and peppers up in the flour tortilla and place in a baking dish.  Make sure the tortilla seam is facing down.  Repeat this process three more times.

Once enchilada sauce is thickened, pour over the flour tortillas filled with cheese and peppers.  Place baking dish in oven and cook for 15 minutes.  Sprinkle any remaining pepperjack cheese on the top of the enchiladas.  Bake for an addition 5 minutes in order for the cheese to melt.  Enjoy!

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As you can see, we had Spanish rice and black beans as our sides.  While I was cooking, I was thinking about all the options that could go into these enchiladas.  If you wanted to put ground beef or other vegetables into the flour tortillas, it would work just as well.   Matt and I had two of the enchiladas last night for dinner and the remaining two for lunch today.  Even the next day, this dish was delicious. If you get to make it, I hope you like it as much as we did!