Roasted Veggie, Black Bean, and Sweet Potato Enchilada Casserole

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Adapted from Cookie + Kate

Ingredients

Roasted Veggies

  • 1 large sweet potato, cut into 1/2″ cubes
  • 1 large , sliced
  • 1 large yellow squash, sliced
  • 1 yellow onion, diced
  • 2 tablespoons olive oil
  • 2 teaspoons cumin

Other ingredients

  • 1 16oz jar salsa
  • 9-10 corn tortillas, cut in half
  • 1 15oz can black beans, drained and rinsed
  • 2 big handfuls spinach
  • 2 cups shredded cheese (sharp cheddar or Monterey Jack work great)

Directions

Preheat oven to 400°F

1. Line two baking sheets with silicone mats or parchment paper.

2. Spread the veggies and sweet potatoes between the two sheets, trying to keep it to a single layer. Toss the contents of each baking sheet in 1 tablespoon olive oil and 1 teaspoon cumin. Bake for 15 minutes, until the veggies are softened.

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3. Take the veggies out of the oven and reduce the heat to 350°F

4. To assemble the casserole, spread ~1/2 cup salsa on the bottom of a 9″ square pan.

5. Add a layer of the halved tortillas on top, arranging so they cover as much surface area as possible.

3. Add a layer of beans, a layer of vegetables, a layer of spinach, a layer of cheese. Don’t worry too much about how much you’re using of each–just spread them out so they cover the surface area.

4. Add another layer of tortillas and salsa, then repeat step #3.

5. Depending on how much room you have (and how many ingredients you have left), you can keep going or add your final layer: tortillas, salsa, vegetables, cheese.

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6. Cover the pan with aluminum foil and bake for 20 minutes. Remove the foil, bake for 10 more minutes.

7. Allow to cool for 5-10 minutes, then dig in!

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Veggie & Black Bean Enchiladas

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Adapted from Cookie + Kate

When you factor in making the enchilada sauce (which could be done ahead of time), this isn’t the quickest recipe. But oh man, is it good!

Ingredients

  • 2 cups enchilada sauce (see recipe here)
  • 2 tablespoons olive oil
  • 1 onion, chopped (red or yellow works!)
  • 1 red bell pepper, chopped
  • 1 small bunch broccoli, cut into small florets
  • 1 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 5 cups packed spinach
  • 1 15oz can black beans, drained and rinsed
  • 1 1/2 cups cheese, divided (sharp cheddar works great!)
  • 8 whole wheat or white tortillas (8″)

Directions

Preheat oven to 400°F

1. In a large pot over medium heat, toss the onions in the olive oil. Cook for a few minutes, until softened.

2. Add broccoli and bell pepper, stirring until well combined. Reduce heat to medium low and cover the pot. Cook for 8 minutes.

3. Add cumin and cinnamon.

4. Add the spinach, a handful at a time. Stir until wilted, then add more spinach, and repeat until you’ve added it all.

5. Remove from heat and stir in the beans, 1/4 cup cheese, and 2 tablespoons enchilada sauce. This is your filling!

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6. Spread 1/4 cup of enchilada sauce in the bottom of a 9×13″ baking pan.

7. To assemble the enchiladas, pour 1/4 cup of filling down the middle of the tortillas. Tuck the left side of the tortilla over the right (rolling up like a burrito of sorts, but no need to tuck in the ends!). Put the enchilada seam side down in the baking pan. Repeat with all 8 tortillas. It may get crowded in the baking pan, just squish them together–they will fit!

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8. Pour the remaining enchilada sauce over the enchiladas, spreading it as evenly as you can. Sprinkle the remaining cheese over the tortillas.

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9. Bake, uncovered, for 20 minutes.

 

 

Roasted Veggie Bowl with Cilantro Tahini Dressing

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Ingredients

  • Head of broccoli, cut into florets
  • Head of cauliflower, cut into florets
  • 1 bell pepper, sliced
  • 2 sweet potatoes, chopped*
  • Olive oil

Tahini Dressing:

  • 1/4 cup olive oil
  • 1/2 cup water
  • 1/4 cup tahini
  • 1 big bunch of cilantro
  • Juice of one lemon

To Serve:

  • Quinoa, cooked according to package
  • Avocado, sliced
  • Black beans, drained and rinsed

*It can be really hard to cut uncooked sweet potatoes. To make it a little easier, you can microwave them for 1-2 minutes to soften them before cutting.

Instructions

>>Preheat oven to 450°F

1. Put the veggies and potatoes on two baking sheets. Toss in olive oil. Roast for ~30 minutes.

2. While the veggies and potatoes are cooking, make the dressing. Put all the ingredients in a food processor or blender and mix until smooth.

3. Put the veggies and potatoes in a bowl, along with the quinoa, black beans, and avocado. Drizzle the dressing on top!

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Pumpkin, Kale, Black Bean, and Gnocchi Stew

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I live in sunny southern California now, so winter isn’t quite like last year when I lived in central New Hampshire (too many -15° mornings for me!). When eating a bowl of this, I couldn’t help but think this would be the perfect meal for a snow day. It’s thick–the stew is somewhere in between a soup and a curry–and the smell of simmering pumpkin and cinnamon would be great after a trek in the snow.

Ingredients

  • 1 15 oz can pumpkin
  • 4 cups milk
  • 1 package (approximately 17.6 oz) gnocchi
  • 2 15oz cans black beans, drained and rinsed
  • 2 tablespoons chili powder
  • 2 teaspoons cinnamon
  • 1 teaspoon cayenne
  • 3 cups kale, ripped
  • salt and pepper, to taste

A couple notes: I normally try to make my meals low-sodium, but this stew really does taste better with salt. If you’re sensitive to spicy food, reduce the cayenne and chili powder to taste.

Directions

  1. In a large pot, stir together the pumpkin and milk. Cook until it reaches a boil.
  2. Add the gnocchi, black beans, chili powder, cinnamon, and cayenne, then return to a boil.IMG_0269
  3. Reduce to a simmer and cook for ten minutes.
  4. Add the kale and simmer until the kale is slightly wilted.
  5. Add salt and pepper, to taste.

Spaghetti Squash Taco Bowl

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I had half of a spaghetti squash leftover from making spaghetti squash primavera, and was craving something spicy, so I made a spaghetti squash taco bowl!

Ingredients

Serves 4

  • 1/2 large spaghetti squash
  • 1 yellow or white onion, chopped
  • 2 fresh jalapenos, minced
  • 1 teaspoon olive oil
  • 1 bell pepper (color of your choice), chopped
  • 1 can fire roasted diced tomatoes, drained
  • 1 cup corn, drained
  • 1 can black beans, drained and rinsed
  • 1 tablespoon curry powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin

Note: This is fairly spicy! If you need to tone down the heat, deseed the jalapenos. You can also add only half the curry powder, paprika, and cumin.

To serve

  • cilantro, diced
  • green onion, diced
  • greek yogurt (or sour cream)*
  • salsa
  • shredded sharp cheddar cheese*

You could also use: lime wedges, avocado, extra jalapenos… !

*Leave off to make vegan

Directions

Preheat oven to 375°F

  1. Place the squash, uncut, on a baking sheet. Bake for 50 minutes. Take out of the oven, let cool for half an hour.
  2. Cut the squash in half. For this recipe, you’ll only need half (or you can double the recipe). Remove the seeds with a spoon or your fingers. Using a fork, scrape the sides of the squash, scooping out the “spaghetti.”
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  3. In a large saucepan or pot, toss the jalapeno and onion in the olive oil. Cook over medium heat for about five minutes, until slightly softened.
  4. Add the bell pepper and continue to cook for another few minutes, until the bell pepper is slightly softened.
  5. Add the spaghetti squash, tomatoes, corn, beans, and spices. Stir until well combined.
  6. Cover the pot and simmer for ten minutes.
  7. Serve with lots of toppings. Make sure to stir your bowls up–the greek yogurt makes it nice and creamy!
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Very Quick Black Bean Salsa Soup

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This soup is really easy and fast to make. I love the combination of pureed and whole black beans. It’s thick and filling. I used hot salsa for a bit of a kick! We ate this with jalapeño cornbread, which I highly recommend.

Ingredients

  • Four 15oz cans black beans, drained and rinsed
  • 1/4 cup of water
  • 2 cups of your favorite salsa
  • 2 cups vegetable broth
  • 2 tablespoons of chili powder
  • 1/2 bunch diced green onions, to serve
  • Plain yogurt or sour cream, to serve (optional)

Directions

Serves 4-6

  1. In a food processor, blend two cans of black beans with 1/4 cup of water.
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  2. In a pot, combine the mashed black beans, the two cans of unmashed beans, the salsa, the vegetable broth, and the chili powder.
  3. Bring the soup to a boil, stirring occasionally.
  4. Serve with green onions, along with a scoop or two of yogurt! Serve with jalapeño cornbread.
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Vegetarian Tortilla Soup

Adapted from AllRecipes.

>>Serves 6-8

Ingredients

  • 2 tablespoons vegetable or olive oil
  • 2 red bell peppers, sliced
  • 1 large onion, sliced
  • 2 cloves garlic, diced
  • 1 1/2 tablespoons cumin
  • approximately 14 ounces chopped green chili peppers (I bought two 7oz cans; three 4oz cans would be okay too)
  • 4 cups vegetable broth (28-32 ounces works great); you can add more broth if you like your soup thinner
  • 1 28oz can crushed tomatoes
  • 1 15oz can of black beans, drained and rinsed
  • 1 15oz can of corn, drained
  • black pepper, to taste

Serve with:

  • lime slices
  • cilantro
  • avocado slices
  • shredded cheddar cheese
  • tortilla chips

Directions

1) Combine the oil, red pepper, onion, garlic, and cumin in a large pot over medium heat. Stir for approximately five minutes, or until the vegetables are softened.

2) Add the remaining soup ingredients to the pot, except for the corn (green chili peppers, broth, tomatoes, beans, and black pepper). Bring to a boil, then reduce to a simmer. Cook for approximately 20-25 minutes.

3) Add the corn and simmer for five more minutes.

4) Serve with cilantro, avocado, cheese, and tortilla chips. Squeeze a small wedge of lime over each bowl.