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.

 

 

Minestrone Soup

 

Ingredients

  • 3 tablespoons olive oil
  • 1 yellow onion, chopped
  • 4 cloves garlic, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • ¼ cup tomato paste
  • 1 large yellow squash, chopped
  • 1 large zucchini, chopped
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 28oz can diced tomatoes, with their liquid
  • 4 cups vegetable broth
  • 3 cups water
  • Pinch of red pepper flakes
  • Freshly ground black pepper
  • 1 cup pasta, uncooked
  • 1 15oz can cannellini beans, drained and rinsed
  • 2 cups baby spinach

Directions

1. Combine the olive oil, onion, garlic, carrots, celery, and tomato paste in a large pot over medium heat. Stir frequently, until the veggies have softened (~5 minutes).

2. Pour in the diced tomatoes along with their liquid, the broth, and water.

3. Add the yellow squash and zucchini, then add the spices: oregano, thyme, red pepper flakes, and some black pepper.

5. Cover the pot and bring the soup to a boil, then reduce heat to a simmer and cook for 15 minutes.

6. Remove the lid and add the pasta, beans, and spinach. Simmer, uncovered, for 20 minutes.

7. Remove from heat and serve.

Greek Yogurt Chickpea Salad Sandwich

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This sandwich is light, but filling, and best of all only takes about five minutes to whip up! It can be eaten without the pita, as a salad, for a gluten free option.

Ingredients

Makes 2 pita sandwiches

  • 1 14oz can chickpeas, drained and rinsed
  • 1/2 cup red onion, chopped (about 1/4 of a large red onion)
  • 1 cup loosely chopped spinach (or another leafy green)
  • 3 tablespoons plain greek yogurt
  • 1 1/2 tablespoons lemon juice
  • 1/2 cucumber, sliced
  • black pepper, to taste
  • pita bread

Directions

  1. Toss the chickpeas, onion, spinach in a bowl. Add the greek yogurt and lemon juice, stirring until well combined. Season with black pepper.IMG_7520
  2. Scoop the salad into the pita, and add slices of cucumber.IMG_7717

Muffin Pan Crustless Quiches

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I made these for breakfast Sunday morning. I froze half of them in a ziplock bag. I’m excited to have these on hand to pop in the toaster oven during the week. I made them in a large muffin pan, but they’d probably be great as an appetizer at your next dinner party if you made them in a mini muffin pan.

Ingredients

Makes 12 muffin cups

  • 5 eggs*
  • 1/2 cup milk
  • 1/2 cup frozen chopped spinach, drained (or use 1-2 cups fresh spinach, chopped)
  • 1/3 cup diced red pepper
  • 1/4 diced onion
  • 2/3 cup shredded cheese (I used a mix of pepper jack & cheddar)
  • to season: salt, pepper, tabasco sauce, fresh basil, and/or extra cheese

*I’m a eat-the-entire-egg lady myself, but if you prefer to just use egg whites, you can replace the eggs with 3/4 cup and 3 tablespoons of egg whites.

Directions

Preheat oven to 350°F

  1. Whisk the eggs and milk together in a bowl until well combined.
  2. Stir in the spinach, red pepper, onion, and cheese.
  3. Using a 1/4 cup measuring cup, divide the batter into a greased muffin pan. Fill each muffin cup with a scant 1/4 cup of the batter.
  4. Bake for 20-25 minutes at 350°F, or until a toothpick comes out clean and the edges are slightly golden.
  5. Serve with salt, pepper, tabasco sauce, sriracha, fresh basil, and/or extra cheese.
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Cannellini Bean, Tomato, and Spinach Soup

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This soup is so quick to make and perfect for a cold day. (I know, I know, I live in southern California now… But it’s been in the 50s and you would not believe how quickly I have adapted to sunshine all the time!) The cannellini beans make this soup pretty filling and hearty. I love it because it is really good reheated. Make a big pot, and it tastes even more flavorful the next day.

Ingredients

Serves 6-8

  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons olive oil
  • 1 15oz can diced tomatoes
  • 4 cups vegetable broth
  • 2 15oz cans cannellini beans, drained and rinsed
  • 4-5 cups spinach, torn
  • salt and pepper, to taste

Directions

  1. In a large pot, saute the onion and garlic in the olive oil, over medium heat, until slightly softened.
  2. Add the diced tomatoes, broth, and beans.
  3. Bring to a boil, then reduce heat to a simmer. Simmer the soup, uncovered, for ten minutes.
  4. Stir in the spinach and cook until the spinach wilts. IMG_6357
  5. Add salt and pepper taste.

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