Here are a couple more that I like.
Black bean and sweet potato enchiladas
1 large sweet potato, diced into 1-inch cubes
1 1/2 cups canned black beans
1 medium onion, diced
3/4 cup corn
1 (4 ounce) can green chilies
1 teaspoon coriander
2 teaspoons cumin
1 teaspoon chili powder
2 garlic cloves
1 (12 ounce) can green enchilada sauce
5 flour tortillas
1 Cook the sweet potato until tender on the outside with a method of your choosing.
2 Saute everything except for the enchilada sauce and reduce it until it's thick.
3 Wrap the filling into the tortillas, douse them with the enchilada sauce, and bake uncovered for 40 minutes at 350 degrees (until the tops are a little browned and slightly crispy).
For the enchilada sauce, I use my Auntie's secret sauce (but I love you girls enough to share the secret recipe with you).
Enchilada sauce
2T oil
2T flour
2T chili powder
1t cumin
2c chicken or veggie broth
8oz tomato sauce
1t salt
1/4t garlic powder
Heat oil over med-high heat. Once hot add in flour and chili powder. Cook 1 minute, then add in all other ingredients. Reduce heat and simmer for 10 minutes, stirring often.
Crispy Chickpea Cakes
vegandad.blogspot.com/2009/02/crispy-cajun-chickpea-cakes.htmlScalloped Potatoes
4c potatoes; cubed and cooked until almost fork tender
3T butter
3T flour
1 1/2c milk
1c cheese; grated
salt and pepper to taste
Heat butter over med to med-high heat, then add in flour and cook until slightly golden brown. Add in milk, while whisking, and slowly bring to simmer. Cook until thickens, stirring constantly, then turn off heat and add in cheese, salt and pepper. Place potatoes in baking dish, and bake uncovered at 350 for 50 minutes.
Lemon-Pepper Cappellini
2T olive oil
2T butter
6 cloves garlic; minced
1t pepper
2 lemons; zested and juiced
salt to taste
1/2lb capillini or angel hair pasta
1/2c chopped basil
parmesan cheese for topping
In skillet combine oil and butter over med heat. Add in garlic, pepper and lemon zest. Boil pasta in salted water. Add a ladle of pasta water to lemon butter, then stir in lemon juice and salt. Drain pasta and toss with lemon butter, then toss with basil. Serve and sprinkle with parmesan cheese.
Mexican Casserole
tortilla chips; crushed
3 cans beans (I usually use 1 each of kidney, pinto and black); drained and rinsed
16oz salsa
1c water
1c cheese; shredded
Crush enough tortilla chips to cover bottom of a 9x13 pan. Mix all other ingredients together, and pour over chips. Bake uncovered at 350 for 30-40 minutes.
