Clean & Delicious with Dani Spies

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Black Beans

Sweet Potato and Black Bean Chili

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If you like warm, delicious comfort food that is also super nutritious, this Veggie Based Sweet Potato and Black Bean Chili is for you!

Jam packed with creamy sweet potatoes, black beans and plenty of onions, peppers, and garlic this chili will both comfort and fuel you all at the same time.

I like to make this chili on the weekend and then repurpose it into different meals during the week.  It’s great stuffed into tacos, spooned on top of a salad, or simply packed into a thermos to bring for lunch.

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Mango & Black Bean Quinoa Salad

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Scroll down to watch the step-by-step video.

This simple quinoa salad is packed with plant based protein and uses just 5 ingredient.  If you have more time and want to add even more flavor (and texture) try adding some fresh cilantro, sliced scallions and diced avocado to this dish.

It’s absolutely delicious served with grilled chicken or fish.

For more simple, quinoa salads like this, be sure to check out my Minty Pea Quinoa Salad and My Tomato and Feta Quinoa Salad as well.

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Triple Chocolate Black Bean Brownies

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Scroll down to watch the step by step video.

*This recipe is from the archives.  I’ve updates a few of the ingredients and added a video.  These brownies are perfect for Valentine’s Day. Enjoy.

I’ve been reading about Back Bean Brownies for some time now and was so intrigued by the idea of using a can of black beans in a batch of brownies!

There’s just something fun about incorporating a nutrient rich ingredient like black beans into what would normally be nutrient-depleted, yet delicious sweet treat!  Wouldn’t you agree?

But here’s the thing, I didn’t want to just make a traditional butter and sugar laden brownie with a can of black beans thrown in. I was going for a brownie made with “cleaner” ingredients; more whole food choices and less of the processed, refined choices. You know, something that looks like a brownie and acts like a brownie, that I could feel good about eating!

I used this recipe as the base for my brownie mix and then just kind of improvised.  The result were these very rich, dense, fudge-like brownies that were a welcoming canvas for a schmear of my Honey Sweetened Chocolate Icing.

These brownies are super rich and decadent.  And while they are more nutrient-dense, they are definitely not lite or low calorie but they are insanely delicious.

They are best enjoyed once they’ve completely cooled and have been topped with some chocolate icing.

I also love to freeze them, and then warmed quickly the microwave, just long enough to get the ice cold edge off.

And although they are not your traditional brownie (no Duncan Hines here my friends!) they are kid tested…

…and approved!

HAPPY VALENTINE’S DAY EVERYONE!!

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Black Bean + Pumpkin Soup Recipe

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pumpkinbbncd

Scroll down to see the step-by-step video.

Happy Halloween my friends!

In  my humble opinion, soups, chilis and stews are the PERFECT meal to serve on Halloween.  They’re warm, comforting, delicious, and easy to serve to a crowd (which we always tend to have on Halloween).

This Black Bean and Pumpkin Soup has a nice, thick, hearty, chili-like texture that promises to satisfy both veggie and meat eaters alike, so it does tend to be a crowd pleaser.

I topped this soup with some popcorn for a fun and festive twist but it’s also delicious with more traditional chili toppings (think cheese, jalapeno, avocado, diced onion, etc…).  As a matter of fact, my personal way to serve this to a crowd is to set up a chili bar.

What I do is leave the pot simmering over a super low heat on the stove and then I set up all of our favorite chili toppings along with some spoons and bowl on the counter near by.  Then everyone has the option to eat exactly what they want, exactly when they want, exactly how they want!

…..and, I get the pleasure of cooking for everyone without having to serve everyone all night.  It’s a total win-win.

So I hope you get to give this one a try and please let me know what you think!!  Happy Halloween my friends!!

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Colorful Black Bean + Corn Salad

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Black Bean + Corn Salad

Scroll down to watch the step-by-step video.

Corn and tomatoes are big summer crops here in New Jersey, so I love finding different ways of working them into my recipes, so I can take advantage of their insane, seasonal, deliciousness!

I love that this salad is so colorful and fun, it really captures the energy of the warm, action packed, summer days!

Fresh corn is ideal in this recipe, but if you absolutely had to, you could sub in some frozen corn.  But only if you’re in a pinch, deal?!

Along with my Creamy Cucumber + Dill Salad and Green Lentil Salad with Grapes + Spinach, this salad is featured in my ‘Simple Summer Salads’ video.  If you want to jump right to this Colorful Black Bean + Corn Salad in the video, it starts at 3:00.

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Clean & Delish Four Bean Salad

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FOUR BEAN SALAD - CLEAN&DELICIOUS

Scroll down to watch the video!

This Four Bean Salad is the ultimate summer side dish when you are headed to a picnic, BBQ, or any type of pot luck meal.  Many of the ingredients come from the pantry, so I find myself turning to this recipe whenever I am short on time or working with the bottom of my veggie drawer.

It has a lot of perks.  For starters it makes a huge bowl, so it’s great for a crowd (or as a head start ingredient for the week).  It also tends to taste better the longer it sits, so you can definitely save yourself some time by making this ahead of time.  And finally, it’s super versatile, use whatever beans, vinegar, and fresh crunchy veggies you have on hand, really, it’s an extremely easy-going kind of salad.

Oh, and did I mention that it’s beautiful?

4 BEAN SALAD
4 BEAN SALAD

I mean, really, beans don’t get enough vanity love.  Just look at all of that vibrancy!

What’s one of your favorite go to salads to bring to a last minute BBQ or cookout?  It has to be EASY and DELICIOUS.

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5-Minute Brown Rice And Black Bean Bowl

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Brown Rice Bowl

Here is the second recipe from our latest video, ‘Brown Rice 3 Ways (In Under 5 Minutes)‘.

This is the adult version of my Easy Rice And Black Beans (that I make for my kids ALL the time).  Usually, I make a big bowl of the ‘easy rice and beans’ and then add ‘stir-ins’ to my bowl.  This avocado and tomato combination is one of my favorites and the one I turn to most often.

You can also try stirring in some salsa, a handful of greens, chopped scallions, herbs… there are a lot of different options, but the name of the game is EASY, so remember to work with what you’ve got.

My kids love to eat this for lunch (minus the tomato – they both don’t like raw tomatoes) with a side of seaweed.  They wrap the rice and beans in the seaweed for a fun little ‘sushi-like’ sandwich.

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Pan Seared Scallops With Mango Black Bean Salsa Recipe (Video)

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I can tell you a hundred times that seafood is not difficult to make at home.

I can try to convince you that it’s actually one of the quickest weeknight meals you can make and that anyone can do it.

I can also make 100 videos trying to show you how.

But the truth is no matter how quick or simple I tell you it is, whether or not you actually try it for yourself comes down to one thing and one thing ONLY…

Your WILLINGNESS to FAIL.

You need to be open to being the worst ‘seafood-making-cook’ on the block if you’re ever gonna give it a try.

It’s true.

The only way to move through your ‘seafood-cooking-self-doubt’ is to JUST DO IT.

You may find that you hit it out of the ballpark on your first go or you may find yourself throwing it all in the trash and opening up a can of soup (believe me I’ve done both). Either way you will be one step closer to truly learning how to make seafood at home.

In the meantime, watch this video and get inspired.

Then the next time you’re hungry, get in the kitchen and give it a go!  I have a feeling you just may surprise yourself! xo

Print Recipe

Pan Seared Scallops With Mango Black Bean Salsa

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Ingredients:

  • 1 cup mango, peeled and diced
  • 1 clove of garlic, minced
  • 1/2 cup red onion, minced
  • 1/2 cup of black beans, drained and rinsed
  • 1/2 jalapeno, minced
  • 1/2 red pepper, chopped
  • 2 tbsp. of chopped cilantro
  • Juice from 1 lime (2tbsp)
  • 1.5 lb. of scallops
  • 1 tbsp. olive oil
  • Salt and pepper

Directions:

Mango Black Bean Salsa

In a medium bowl combine mango, garlic, red onion, black beans, jalapenos, red pepper, cilantro, and lime juice. Season with salt and pepper and set aside.

Scallops

Pat scallops with a paper towel to remove any excess moisture.  Season both sides with salt and pepper.

Heat 1 tbsp of olive oil in a large saute pan over medium high heat.  Add scallops (be sure not to crowd the pan), and saute for three to four minutes on each side, depending on the size of your scallops.  You’re looking for the scallops to develop a nice brown, crusty exterior.

Scoop about 1/4 of the salsa in a wide shallow bowl and top with 4-5 scallops.  Enjoy!

Makes 4 servings.

Calories: 237; Total Fat: 4.9g; Saturated Fat: 0.6g; Cholesterol: 56mg; Carbohydrate: 18.1g; Dietary Fiber: 2.2g; Sugars: 7.5g; Protein: 30.4g

Easy Brown Rice and Black Beans

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Easy Brown Rice and Beans
Brown Rice & Black Beans – Clean & Delicious

As much as I love to cook, the truth is that I usually only cook two (sometimes three) meals a week and the rest of the nights we eat very basic, simple meals made from ‘head start’ ingredients or leftovers.

As most of you know, my hubby and I are very dedicated to our Sunday ‘pre-preppin’ sessions.

And although every week the ‘pre-prep’ items change ever so slightly, for the most part we cut up a bin of crudite (carrots, celery, broccoli, cauliflower, radishes), rinse and chop some greens (kale, collards, chard… whatever looks good) cook up a pot of whole grains (ie. brown rice, quinoa, barley…) and sometimes makes some chicken or salmon.

These very basic ingredients help me to eat well even when I’m short on time and/or just don’t feel like cooking.  And although they may result in very simple meals, they are deeeelicious none-the-less!

This recipe (if I dare even call it that) uses pre-prepped brown rice, a can of black beans, and a dollop of coconut oil and takes all of five minutes to make.  Sometimes I’ll put it over a bed of spinach and just let the heat of the beans and rice wilt the greens.  Sometimes I eat is as is and sometimes we’ll have it as a side.

It’s clean, it’s simple, and it is very tasty!

As a matter-of-fact this simple little meal is one of Katie’s favorites so for those of you looking for super-nutritious, super-simple kid-friendly meals, you’ll defintiely want to keep this in your back pocket!

But now I’m curious!  Do you cook every night? How do you manage to eat well even when  time and/or energy is not on your side?

Print Recipe

Brown Rice And Black Beans

Yield: 4 sevings

Prep Time: 3 minutes

Cook Time: 2 minutes

Total Time: 5 minutes

Ingredients:

  • 2 cups of cooked brown rice
  • 1 can of low sodium black beans, drained and rinsed
  • 1 tbsp coconut oil
  • Salt and pepper to taste

Directions:

Combine rice and beans in a medium bowl and microwave for about two minutes (or until heated through).  Stir in coconut oil and season with salt and pepper.  Enjoy!

Makes 4 servings.

Nutrients for 1/4th of the recipe: Calories: 222; Total Fat: 5.2; Saturated Fat: 3.2g; Cholesterol: 0mg; Sodium: 12mg; Carbohydrate: 36.4g; Dietary Fiber: 6.2g; Sugars: 0g; Protein: 7.5g

Turkey and Black Bean Quesadillas

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Turkey Quesadilla
Turkey Black Bean Quesadillas – Clean & Delicious®

We’ve finished off almost all of our Turkey Day leftovers around here except for the turkey!

We’ve still got quite a bit of turkey to get through and since these quesadillas are a go-to staple in our home, I figured, why-not?

They are almost identical to my Chicken and Broccoli Stuffed Quesadillas (which has a video to go along with the recipe) only with a different filling.  That’s what’s so great about quesadillas, not only are they delicious but they are so versatile.

Quesadillas don’t have to be a greasy concoction of white flour and cheese either!  Simply use a nice whole grain tortilla (Ezekiel is still my fave) fill with some lean protein and some beans or veggies and go light on the cheese and you’ve got yourself a surprisingly quick, ‘Clean & Delicious’ meal!

Quesadillas became a quick go-to favorite around here after I had Katie and they still manage to make their way onto the weekly menu, whether it be lunch or dinner.

Print Recipe

Turkey and Black Bean Quesadillas

Yield: 2 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

  • 4 oz white meat turkey, chopped into ½ inch cubes
  • ½ cup black beans, drained and rinsed
  • ¾ part skim shredded cheddar cheese
  • 2 whole grain tortillas (I used Ezekiel)
  • ½ avocado
  • The juice from ¼ of a lime
  • Fat pinch of salt

Directions:

Combine avocado with limejuice and salt.  Using a fork, give it a rough mash and set aside.

Heat turkey and black beans in a large non-stick pan over medium heat.  Once heated through, remove from the pan and place in a medium bowl.

Place tortilla in the hot pan and allow it to heat through on one side.  Flip the tortilla and sprinkle half of the cheese over one half of the tortilla.  Top cheese with turkey and black beans and then sprinkle the rest of the cheese over the top.

Using a spatula fold the tortilla over on to itself (into a half moon) and top with something heavy (ie. a weighted pan or my personal favorite, a teakettle).  Allow it to cook for a minute or two OR until the bottom is lightly browed.  Flip the tortilla and cook for another minute or two on the opposite side.

Remove quesadilla from the pan and allow it to cool for a minute or so before cutting into wedges.   Top with mashed avocado and enjoy!

Makes 2 servings.

Nutrients per quesadilla: Calories: 459; Total Fat: 20.7g; Saturated Fat: 6.1g; Cholesterol: 57mg; Carbohydrate: 37.2g; Dietary Fiber: 10.4g; Sugars: 0.1g; Protein: 34.1g

Black Bean And KaleTopped Sweet Potatoes

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Kale & Black Bean Sweet Potato
Kale & Black Bean Sweet Potatoes – Clean & Delicious®

Slight change of plans from the weekly menu plan!  Originally these were going to be Black Bean Tacos but I couldn’t resist the big fat pre-cooked sweet potatoes sitting in my fridge!  So I took the same idea, but swapped sweet potatoes for the taco shells and let me tell you, these were fan-freakin’-tastic!

Super-hearty, super-satisying, and super-nutritious.  This, my friends, is comfort food at it’s best.  And since the sweet potatoes were pre-cooked and the kale was already washed and chopped this meal took me all of fifteen minutes to get on the table (gotta love the pre-preppin’!).  Not to mention, I HATE trying to photograph tacos… they always come out looking less than delicious, so sweet potatoes were a welcome change of pace.

Interestingly enough, my husband did not love this meal and he is usually not a picky eater.  Now don’t get me wrong, he ate the whole thing, but when I asked him what he thought about dinner, he said, “It was missing something,”  which I thought was really funny because I thought they were really delicious!  Go figure…  ya know what I always say, “different strokes for different folks” (well…that and, “Whatever!”).

I’m really enjoying these plan-ahead-meals… they definitely come with a huge feeling of satisfaction.  It’s like anything in life… anything worth having is going to take a bit of effort.  Feeding myself and my family delicious, nutritious foods is really important to me… I just feel like it is a major brick in the foundation of feeling good; and at the end of the day, that’s what it’s all about!  Right?

The great thing about this meal is that you can literally take the idea and run.  I mean you can top your potato with just about anything you have on hand, so don’t feel like you have to run to the store to pick up any specific ingredient.  Not to sound like a broken record… but try and have some fun with it!

The bean and kale toping made about three servings, so I am going to plop some on top of a big salad at lunch today (yes, I AM ALWAYS thinking about my next meal, and anyone who knows me well will confirm this for me).

I’ve been trying to go to bed at night when Katie goes to bed (which is around 8 or 9pm) so I can get some rest before her first night time feeding.  It’s been going pretty well, although I am still having a really hard time with the breast feeding (who would have ever thought this could be SO challenging).  I’m not quite there yet, but I am really looking forward to working out again… I miss it!

Right now I am sitting outside of a coffee shop blogging while Katie is taking a nap (I could really get use to this part of motherhood;)).

On the menu tonite: Leftover Salmon and Grilled Veggie Penne

Print Recipe

Black Bean And KaleTopped Sweet Potatoes

Yield: Serves 2

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Ingredients:

  • 1 sweet potato
  • 1 tsp of olive oil
  • 1-15oz can of black beans
  • 1 cup of frozen or canned corn
  • 2 cloves of chopped garlic
  • ½ onion, chopped
  • 2 heaping handfuls of kale
  • Juice of half a lime
  • 1 tbsp cumin
  • ¼ cup lite shredded Mexican cheese blend

Avocado Mash

  • ½ avocado
  • 1 tbsp limejuice
  • 1 clove garlic
  • Pinch of salt

Directions:

Pre-heat oven to 425.

Poke a bunch of holes is your sweet potatoand pop into the oven for about one hour or until fork tender.

Heat one olive oil in a small saucepan and add in onions and garlic.  Sauté for about five minutes or until your onions are translucent.

Add black beans (along with the liquid) and cumin and cook until the beans are heated through.  Stir in the kale, corn and limejuice and cook for about five more minutes or until the kale has wilted down.

While your beans are cooking, combine half an avocado with one clove of crushed garlic, a squish of limejuice and a pinch of salt.  Mash up with the back of a fork and then set aside.

Split your sweet potato in half and top each with two tablespoons of cheese.  Then pile one cup of the black bean and kale mixture over the top and  finish each potato with half of the avocado mash.  Enjoy!

Serves 2.  (You will have one extra serving of beans and kale).

Nutrients per serving: Calories: 375; Total Fat: 10.4g; Saturated Fat: 2.5g; Cholesterol: 10mg; Sodium: 557mg; Carbohydrate: 58.5g; Dietary Fiber: 13.6g; Sugars: 10.9g; Protein: 15.4g

Simply Steamed Broccoli & Sweet Potato Bowl

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spb1_photo

As much as I love to cook, I’d be lying if I said that I am always in the mood to cook.  On the other hand, I could count on one hand the seldom times in my life when I have not been in the mood to eat!  So what’s a girl to do when she is in the mood to eat, but not necessarily in the mood to cook?

Steam up a quick meal, of course!

I’ve talked about steaming before and even made a video to show you guys how easily you can make a meal when you use a steamer.  I feel like a lot of people think of steaming as a really boring way to make a meal but the truth is that as long as you season your food when you are done steaming, you can come up with a hundred and one ways to make delicious and healthy food FAST!  This is where your pantry comes in good use, so be sure you’re stocked up with at least the very basics when it comes to dried herbs and spices.

And while steaming is technically a cooking technique, it takes very little effort.  I mean other than a peanut butter and banana sandwich, it’s not gonna get much easier than this!

Sometimes I make this for breakfast and top it with scrambled egg whites and a couple of tbsps of part-skim cheese (it’s really good).  Today, I made this after I came back from my morning workout and man, did it hit the spot!  It’s really hearty and very satisfying.

Can you believe that I’m already twenty weeks preggo (half way there)?  I can’t.  It’s all starting to become a little more real now.  The only question is this, “Do we wait for the big surprise ,or do we crumble in and find out the sex of the baby at the ultra sound?”  I’m still not sure, but I think I might crumble:).

Print Recipe

Simply Steamed Broccoli & Sweet Potato Bowl

Yield: Serves 10

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:

  • 1 small sweet potato (about 5 ounces)
  • 1 cup of broccoli florets
  • 1/3 cup of black beans
  • A few dashes of curry powder
  • A dash of garlic powder
  • 1 tsp of extra virgin olive oil
  • A good pinch of kosher salt and little black pepper

Directions:

Peel and chop your sweet potato.  Place in a steamer basket for about four minutes.

Add the broccoli and black beans to the steamer basket and allow to steam for another two minutes or until your potatoes are fork tender and your broccoli is crisp and tender.

Remove beans and veggies and toss with olive oil, curry powder, garlic powder, and salt and pepper.  Enjoy!!

 

Nutrients per serving:  Calories: 232; Total Fat: 5.2g; Saturated Fat: 0.9g; Cholesterol: 0mg; Sodium: 171 mg; Carbohydrate: 40.1g; Dietary Fiber: 8.8g; Sugars: 5.1g; Protein: 9.1g

Curried Black Bean and Sweet Potato Skillet

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sweet_potato_skillet_photo

Although it is still 75 degrees and sunny here in So.Cal, you can still begin to sense that fall is right around the corner.  The nights are a little cooler, the days are a little shorter, and the only place I want to be is in the kitchen whipping up some of my warm and comforting fall favorites like this Curried Black Bean and Sweet Potato Skillet!

This dish is gonna make you wanna put on your feel good shoes and dance because it is made up of one power house ingredient after the next… we’ve got Swiss chard, black beans, quinoa, sweet potatoes, onions and garlic!  This is definietely a “power-house-fall-favorite” and I promise that when you are done eating it, you are going to just feel good;).

I have been really addicted to “skillet cooking” lately.  I’ve kind of been in this mode where I dig through the veggie drawer and peek through the cupboards, grab whatever I find and cook it all up into a quick skillet meal.  I find this is one of the easiest way to get a great meal on the table fast, especially when I don’t have a plan or a lot of time.  The one thing that I do have in my corner is that I ALWAYS have a pretty stocked pantry, freezer, and fridge, so I usually have a good base to build off off (ie. beans, broth, garlic, onions, veggies, etc.).

If you want to add one more layer to the dish, try topping it with an over easy egg… to die for!!

On another note, I am trying to decide which videos to shoot for Thanksgiving.  There are so many I want to do but can only pick two or three.  I would love to hear what you guys would most like to see demonstrated in a video so I’m going to tell you which recipes I’ve been thinking about and you tell me what you think.  Here are the options: How-to Roast a Turkey, Ezekiel Mushroom Stuffing, Cauliflower Mash, Lightened-up-Pumpkin Pie, Roasted Root Veggies.  Okay, I think that was it.  Anything there that you would like to see in a video?? I could really use your input!

Print Recipe

Curried Black Bean and Sweet Potato Skillet

Yield: Serves 4

Ingredients:

  • 4 cups of sweet potatoes, chopped up
  • 1 red onion, diced
  • ½ a jalapeno, diced
  • 3 cloves of garlic, chopped up
  • 2 bell peppers (any color will do)
  • 1-15 oz. can of black beans, drained and rinsed
  • 1 bunch of Swiss chard, stemmed and chopped
  • 1 cup of cooked quinoa
  • ½ cup low sodium veggie broth
  • 2 tsp of olive oil
  • 1 tbsp of curry powder
  • Salt and pepper to taste

Directions:

Heat olive oil in a large non-stick sauté pan.  Stir in your onions, garlic, and jalapeños and allow to cook for about five minutes.  Stir in the sweet potatoes, curry powder, a pinch of salt and half of the veggie broth.  Once everything is well combined, pop a lid on and cook for about six to eight minutes or until your sweet potatoes are just about fork tender.

Add the beans, quinoa, Swiss chard, and peppers and season with salt and pepper.  Pour the remaining broth into the pan before popping the lid on and allowing to cook for another five minutes or so, or until the greens are wilted and the beans are heated through.

Eat and enjoy!!

Calories per serving: 331; Total Fat: 3.9g; Saturated Fat: 0.4g; Cholesterol: 0mg; Sodium: 319mg; Carbohydrate: 65.9g; Dietary Fiber: 11.5g; Sugars: 10.8g; Protein: 10.6g

Video: Black Bean and Quinoa Pita Pockets

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Okay, so I got a little distracted with Valentine’s Day (Chocolate Covered Strawberries can do that to me) but I haven’t forgotten this months Food Focus… Quinoa!

I’ve got more Quinoa recipes coming your way, starting with my Black Bean and Quinoa Pita Pockets!

Now as you’ll see in the video, I add some pre-cooked chopped chicken into my salad but for those of you who don’t eat meat, have no fear!! Between the beans and the Quinoa this sandwich packs plenty of protein with or without the chicken.

I decided to turn this salad into a sandwich but it would be just as good over a bed of greens… you decide!

We only have two more weeks of Quinoa left, so don’t leave me hanging here guys!! Let me know what kind of recipes you’ve been making with Quinoa as well… remember, I need inspiration too:)!!

Print Recipe

Black Bean and Quinoa Pita Pockets

Yield: Serves 4

Ingredients:

  • 1 15 oz can of black beans, rinsed and drained
  • 1 cup of cooked Quinoa
  • 1 clove of garlic, minced
  • 3 scallions, quartered and sliced
  • 1 red pepper, chopped up
  • 1 tsp of minced ginger
  • ½ mango, diced
  • Juice of half a lime
  • A few handfuls of baby spinach
  • 2 whole-wheat pita pockets, halved

Directions:

Combine garlic, scallions, pepper, ginger, mango, and lime juice in a large bowl.  Stir in quinoa, chicken and beans before seasoning with salt and pepper.

Layer some spinach in each pita before stuffing with one fourth of the Black Bean and Quinoa Salad… Enjoy!

Calories: 306; Fat: 2.8g; Saturated Fat: .2g; Cholesterol: 15mg; Carbs: 52g; Fiber: 10.7g; Protein: 18.3g; Sugar: 4.8g

Sweet Potato and Black Bean Enchilada’s

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sweet_potato_enchilada_1_photo

Are you looking for a warm, nutritious, comforting meal that will knock your socks off?  Well, my friends, look no further because this is the one.

I saw this recipe over at Karina’s Kitchen (a gluten-free blog) and loved it so much I made it twice in one week. Yep.  Twice.

Now as simple as the recipe is, it is not a recipe that I would whip up on a weeknight for my husband and I.  This is the kind of recipe that I like to save for entertaining. In my opinion it falls under the category of ‘show stoppers’, and I like to share show stoppers with other people.

So that’ what I did. I made these enchiladas for both my vegetarian and non-vegetarian friends and it was a huge hit with both crowds.

Not only are they simple and absolutely delicious but also you can make them a head of time and then just pop them in the oven when you are ready to serve.

To round out the menu, I served baked chips with guacamole and of course, my all time favorite drink in the world, jalapeño grapefruit margaritas.

Now, the only thing I wanted to change about the recipe was the part where you soak the tortillas in hot oil before assembling. So what I did was heat up a couple cups of veggie broth in a medium sauté pan. Once the broth was hot, I dipped a tortilla in and pulled it right out. This allowed me to create a tortilla that was supple enough to roll around the filling without it cracking while avoiding all the extra fat that would come with dipping the tortillas in hot oil. The only thing is, you have to be sure to dip them in and pull them right out, otherwise they soak up too much liquid and fall apart (yeah, I learned that the hard way).

Oh and you’ll notice that I make way extra filling then you’ll need for 12 enchiladas. I do that on purpose because I am a big fan of “head start” ingredients for meals later in the week (think black beans on your salad, sweet potato pancakes, and black bean, chicken and sweet potato quesadillas). If you don’t want the leftovers, you can half the ingredients for the filling.

I wouldn’t say it if I didn’t mean it, this recipe is a must, must, must, must, must try.

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Black Bean and Avocado Salsa

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bbn_avacado_salsa_photo

Just made this for dinner along with a very simple Teriyaki Tuna that I threw on the Foreman Grill (actually my husband did the “grilling… what is it with guys and the grill?).

This is definitely one of my go-to side dishes.

I usually make it in the summer, but I just so happened to have all of the ingredients on hand and I thought it would be great with the Tuna. (Besides, I do live in Southern California… a place where it’s never exactly cold outside).

I also like to make this salsa when I’m having friends over and serve it with some baked chips and maybe some margaritas (who said that?… oh, who am I kidding – you guys know they’re my weakness).

Either way, it’s a good recipe to keep in your back pocket!

Print Recipe

Black Bean and Avocado Salsa

Yield: Serves 4

Ingredients:

  • 1.5 cups of black beans, rinsed and drained
  • 1 small avocado, peeled and chopped
  • 1 fat clove of garlic, minced
  • ½ red onion, diced
  • 1 red pepper, chopped
  • ¼ of a jalapeno, diced
  • The juice of one lime
  • A couple tbsp of chopped cilantro
  • A pinch of salt

Directions:

Combine everything in a bowl and enjoy!  Really, it’s that easy!

Calories: 180; Total Fat: 7.2g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 158mg; Carbohydrate: 24.8g; Dietary Fiber: 10.2g; Sugars; 3.2g; Protein: 7.3g