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Posts Tagged ‘tortilla’

by Sarah Steimer

Green enchiladas with goat cheese

I love enchiladas. It’s a great way to stuff some ingredients into a tortilla, pop in the oven and somehow seem like you made an effort. For this enchilada, I happened to be craving broccoli and decided to run the green route.

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by Sarah Steimer

I know, I know, why ruin a nice, healthy food like avocado by frying it? Because it's completely delicious, that's why.

I know, I know, why ruin a nice, healthy food like avocado by frying it? Because it’s completely delicious, that’s why.


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by Sarah Steimer

    This meal was one-half what I was craving at the moment and one-half what I happened to have in the fridge. Is that the best way to cook or what? If the full recipe doesn't tickle your fancy, at least bookmark the sauce recipe --- I was loading more sauce into my wrap as I ate. Attractive, yes?

This meal was one-half what I was craving at the moment and one-half what I happened to have in the fridge. Is that the best way to cook or what? If the full recipe doesn’t tickle your fancy, at least bookmark the sauce recipe. It would be great for lettuce wraps, chicken salads or slopping up with leftover tofu like a pig (guiltyyyy).

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by Sarah Steimer

I made this for Bill’s birthday in October, and then again for my family when I went home for Thanksgiving. Enchiladas might be one of my new favorite meals to make. It’s so easy to mix and match flavors depending on the season or whatever is in your refrigerator.

  • 1 medium sweet potato, peeled and cubed
  • olive oil
  • 1/2 medium red onion, sliced thin
  • salt
  • 1 cup black beans (cooked)
  • 1/4 cup diced green chiles
  • 1/2 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 clove garlic, minced
  • 1 chicken breast, poached and roughly chopped (I use bone-in, skin-on chicken and then pull the meat off after poaching, but boneless, skinless is a bit faster)
  • 4 soft corn tortillas
  • 1 cup salsa verde
  • 1/2 cup Monterey jack cheese, shredded

Simmer the sweet potato in a small pot until the cubes are soft enough to be mashed. About 10-15 minutes.

In the meantime, heat enough olive oil to cover the bottom of a small saute pan. Add the onions to the oil, along with a pinch of salt. Cook until the onions are just caramelized.

Want more than just four enchiladas? Double the recipe and use a regular 13-by-9-inch pan.

Mash the sweet potatoes and mix in the black beans, diced chiles, chili powder, garlic, cumin and salt to taste.

Place about half of the salsa in an 8-by-8-inch (or 9-inch) square baking dish. Shake to distribute the salsa in the bottom of the dish.

Distribute the mashed sweet potatoes and black beans, caramelized onion and a sprinkle of the cheese (leave about half for the top). Roll each taco up and place in the baking dish, with the seams facing down. Pour the rest of the salsa on top and sprinkle with the remaining cheese.

Bake the enchiladas at 350 degrees for 20 minutes, until the cheese has melted.

Makes four enchiladas, or two-three servings.

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by Sarah Steimer

This meal was the first time I pulled the slow cooker out this season — I missed it so.

  • 2 15-ounce cans pinto beans
  • 3 cups water
  • 1/2 medium chopped onion
  • 1 tablespoon ground cumin
  • 1 garlic clove, minced
  • 3/4 cup salsa
  • salt and pepper
  • hot sauce, to your liking
  • 6 Swiss chard leaves, rinsed and chopped
  • 3-4 flour tortillas
  •  toppings (we went with a pepper jack cheese and chopped banana and bell pepper — other options could include tomatoes, shredded carrots, guacamole or sour cream)

Place beans, water, onion, cumin and garlic in a slow cooker. Cook on high until the beans are very soft (2-3 hours). Drain and return the solids (mostly beans and onions) to the slow cooker, saving about 1/4 cup of the water.

Add the salsa, hot sauce (if using), Swiss chard, and additional salt and pepper. Mix up so the chard is not merely hanging out on top. Continue to cook on high until the Chard is completely wilted and the beans are nearly falling apart, about 30-45 minutes. If the mixture seems dry, add the saved water. Adjust seasonings if necessary.

Serve the bean and chard mixture, still hot, in the flour tortillas with the chosen toppings. Also works well just scooped up with tortilla chips (which is how I ate it, reheated, the next day).

Makes 3-4 burritos.

Recipe adapted from: Kalyn’s Kitchen

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by Sarah Steimer

Grilling fish is not easy, it stuck to the grate a lot even though I brushed it with olive oil first. I’m sure baking the fish instead of grilling it would give you nearly the same effect.

For the corn salsa:

  • 1 cup corn (fresh, frozen or rinsed from a can)
  • 2/3 cup black beans
  • 1/4 cup red onion, diced
  • 1 jalapeno, diced (de-seed if it’s a very hot pepper)
  • 1 tablespoon crushed red pepper (again, lessen if this is too hot for you)
  • salt and pepper, to taste

Combine all ingredients. Let sit in the refrigerator for at least an hour so the flavors can combine well.

The salsa is great just with chips as well.

For the fish

  • 3 tilapia fillets
  • olive oil
  • salt and pepper
  • 6 small corn tortillas

Brush both sides of the tilapia with olive oil and season with salt and pepper. Grill (or bake) until the fish is cooked through, which should mean it should be firm when you touch it in the center.

Remove the fish from the grill (or oven) and flake with a fork. Grill the corn tortillas and serve the fish with the salsa, along with additional tomato salsa and sour cream, if you please.

Makes three servings.

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by Sarah Steimer

Don't make this if you're very, very hungry - like we did. Not that it won't fill you up, it will. It just takes a little longer to prepare than you would expect and the fantastic smells will kill you.

  • 4 flour tortillas*
  • 1 large onion, diced
  • 1 jalapeno, minced
  • 2 cloves garlic, minced
  • 1/2 teaspoon cumin
  • 2 15-ounce cans black beans, drained and rinsed
  • 12 ounces beer (this is the average bottle size – choose a milder beer like an amber ale or lager)
  • 1 cup frozen corn
  • 1 cup chopped bell peppers (or another vegetable of  your choice, or just more corn)
  • 4 scallions, thinly sliced
  • 8 ounces shredded cheese – we went with Monterey Jack

    Neither corn nor peppers are in season where I live - BUT this was the perfect time to whip out the veggies I blanched and froze at the end of last summer!

Spray a springform pan with oil, or apply oil with a paper towel. Place one tortilla in the bottom of the pan, trimming the edges if necessary.

In a pan with oil, add the onions, garlic, jalapeno, cumin, and salt and pepper to taste. Sauté until onions have softened.

Add the beans and the beer, bringing the liquid to a rolling boil. Reduce to a simmer and allow the liquid to almost completely evaporate. The recipe said this should take 8-12 minutes but I think that was a complete lie. It felt more like 15-20 or so. But we were also wildly hungry so it may not have taken that long.

Add the peppers, corn and scallions until heated through. Remove from the heat.

Layer about 1/2 cup or so of the mixture onto the tortilla in the pan, followed by a handful of cheese and top with another tortilla. Repeat and finish with the last tortilla on top, sprinkling some extra cheese on this.

Bake at 350 degrees for about 10 minutes, or until the cheese melts and starts to brown. Remove from the oven and let sit for 5 minutes before cutting.

Makes about four servings.

*I don’t have a springform pan and, instead, used an 8-inch cake round and smaller tortillas. Because the sides of my pan were not very high, we were only able to layer four tortillas and had about two cups of the black bean mixture left.

Recipe adapted from: Elly Says Opa!

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