Sweet Potato Enchiladas

Sweet Potato Enchiladas
Adapted from ohsweetbasil.blogspot.com, and Sugar Plum

1 Large Can Sweet Potatoes, drained well and mashed (or two cups baked, mashed sweet potatoes)
1 cup canned black beans, drained and rinsed
2 cups crumbled queso fresco cheese, divided
1 teaspoon ground chili powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups Red Enchilada Sauce
8 tortillas
1/2 cup canned creamed corn
1/3 cup reduced fat sour cream
1 tablespoon coarsely chopped cilantro

Heat oven to 400 degrees F. In a large bowl, stir together sweet potatoes, black beans, 1 cup of queso fresco cheese, chili powder, cinnamon, and salt until well combined. Set Aside.

Pour half of the enchilada sauce into a 13x9-inch baking dish. Place about 1/4 cup sweet potato mixture in the middle of a tortilla, roll up, and place in baking dish; repeat process with remaining sweet potato mixture and tortillas.

Drizzle remaining enchilada sauce on top of tortillas, and sprinkle with remaining 1 cup cheese. Bake 20-25 minutes or until golden brown and bubbly.

Sweet Corn Crema= In a food processor, puree creamed corn and sour cream until well combined and smooth; stir in cilantro until combined. Set Aside.
Serve enchiladas with a drizzle of sweet corn crema.

Bean and Vegetable Burritos: Grandma Mair

So Jared's Grandma is keeping us stocked with plenty of zuchinni this summer, and this is one of the yummy recipes she gave me along with them!

1 lrg onion chopped
1 lrg red pepper chopped
1 cup diced zuchinni
1 lrg carrot shredded
1 Tbs. oil
1 tsp. chili powder
1 tsp. oregano
1 tsp. cumin
1/2 tsp. salt
1 1/2 cups of your favorite salsa (click here for an easy favorite recipe of mine)
1 can refried beans
8 flour torillas
1 cup shredded cheese

In a large skillet saute onion, pepper, zuchinni, and carrot in oil over medium heat for 10 min. stirring occasionally. Add seasonings, stir and set aside. Stir 1/2 cup salsa into refried beans and mix well.

Pre heat oven to 350 degrees. Spread 1/3 bean mixture down center of tortilla and then spread 1/3 vegetable mixture on top of bean mix. Roll up and place seam side down in greased 13x9 baking dish. Top evenly with remaining salsa and sprinkle with 1 cup shredded cheese. Serve with sour cream.

Baked Falafel Sandwhiches with Cucumber Sauce

Cucumber Sauce
1 (6 ounce) container plain yogurt
1/2 cucumber - peeled, seeded, and finely chopped
1 teaspoon dried dill weed
salt and pepper to taste
1 tablespoon mayonnaise
Combine ingredients in a bowl, stir well to combine then chill for 30 min.

Falafel's
2 (15 ounce) cans chickpeas (garbanzo beans), drained
1 onion, chopped
1/2 cup fresh parsley
3 cloves garlic, chopped
2 eggs
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 teaspoon baking powder
1 tablespoon olive oil
1 cup Italian bread crumbs


Pre heat the oven to 400 degrees. Process chickpeas until chunky, but not totally pureed, then put in a large bowl. Next, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
In a small bowl combine egg, cumin, coriander, salt, pepper, and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form balls about the size of a golf ball, then flatten into patties. Spray a cookie sheet, then put patties on cookie sheet and then spray the patties with non stick spray. Cook 10 minutes, flip, spray other side and cook another 10 minutes.

Serve on whole wheat pita's, using 2-3 falafels per sandwhich. We usually just put the cucumber sauce and falafels on one side then fold it over instead of stuffing it. Serve with chopped green leaf lettuce and diced tomatoes.

Rice and Vegetable Pie

So I got this recipe from a friend who also has a food blog. She is so much better at updating hers than I am at updating mine! Her website is atspofsugar.blogspot.com so you should totally check it out. Anyway, I adapted this recipe from her Chicken Pot Pie recipe. It's yummy so you should definitely try it!

1 box Uncle Ben's Long Grain and Wild Rice cooked per pkg. instructions.
1 1/2 cans cream of mushroom soup  (can use cream of chicken too)
2 lrg carrots sliced
2 small red potatoes cut into cubes
1/2 cup frozen peas
1/2 cup frozen corn
2 cups vegetable, or chicken broth
salt and pepper
1 pkg crescent rolls

Preheat oven to 350 degrees. Cook wild rice. Bring 2 cups of vegetable stock to boil, then add chopped carrots and potatoes and simmer until cooked. Add the peas and carrots to broth for the last 2 minutes. Drain. In a large bowl combine all ingredients except for crescent rolls. Stir well to combine. Spread into an 8x9 cassarole dish. Unroll crescent dough and pinch edges together and cover rice mixture with crescent dough. Cook for 35-40 min. or until crescents are golden brown. You can always add shredded chicken to this is you want.

BBQ Quesadillas

Hello! I know it has been FOREVER, but what can I say? Having my 3rd child really threw me for a loop. I'm lucky if I do a post on our family blog. Hopefully these next few recipes will help make up for my slacking.

BBQ Quesadillas
Adapted from : Our best bites
1/2 cup black beans
1/3 cup frozen or canned corn
1/2 cup cooked brown rice
1 lrg tomato, chopped
1 1/2 cups shredded cheese (I just used cheddar but you can use whatever you have)
1 cup cubed extra firm tofu
1/3 cup of your favorite BBQ sauce (I like Sweet Baby Ray's)
6 taco sized tortillas

In a large skillet heat sesame, olive, or vegetable oil until hot, then add tofu. Season with Mrs. Dash, or any grill seasoning that you have on hand. We sometimes add a splash of soy sauce, and worchestershire to it too. Cook until tofu has shrunk in size and is crispy. Ours usually looks kind of like blackened chicken by the time we're done.

Next, combine everything in a large bowl and stir well. Scoop about 1/3 cup of the mixture on one side of the tortilla and fold over. Cook on medium high heat in a skillet until both sides are lightly browned and crispy.