Tag: meatless

Black Bean Soup

Black Bean Soup Recipe

This is such an easy Black Bean Soup recipe that you can whip it up in 10 minutes and have a great, filling meal on Meatless Mondays.

All you need is:

2 cans organic black beans
1/4 medium onion, diced
2 organic mini sweet peppers – one diced, one sliced for garnish
1 tablespoon olive oil
dash or two of cumin powder, chili powder, Adobo seasoning
1/2 teaspoon minced garlic
1 teaspoon lime juice
sliced green onion tops, cheddar cheese, pepper jack cheese, sour cream, sliced jalapenos (for garnish)

Saute onion and diced sweet peppers in olive oil until onions are clear. Add the canned black beans, spices, garlic and lime juice. Simmer on low heat 15 minutes. Ladle into soup bowls and garnish with shredded cheese, green onions, jalapenos or sour cream.

Serve with homemade baked corn tortilla chips.

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Sharon Springfield

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Black Bean Soup Recipe

Tags bean, meatless, soup, vegetarian

Casseroles Main Dish

Chile Rellenos Casserole

Chile Rellenos Casserole
2-4 servings

1/2 lb. beef*
1/4 onion (chopped)
1 10 oz. can whole green chilies
1 1/2 cups cheddar cheese
2 eggs
3/4 cups milk
1/8 cup flour
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper

Preheat oven to 375° F. Coat 8×8 baking dish with nonstick spray. Cook hamburger meat and onion. Drain, then add cumin, salt, and pepper. Line the bottom of your pan with whole green chiles (chop extra green chiles for later).

Layer meat over green chiles. Top with cheese and chopped green chiles. Whisk together eggs and milk, then add flour and mix well. Pour this mixture over dish. Bake for 35 to 40 minutes.

Serve right away while everything is hot and cheese is melted.

*Variations: Use chopped cooked chicken or omit meat to make this a vegetarian dish.

Pin it! Here’s the link: http://www.pinterest.com/pin/280278776784049386/

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Sharon Springfield

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Chile Rellenos Casserole

Tags beef, casserole, Cheese, eggs, Latin, meatless

Main Dish Mexican Tortillas Vegetarian

Spinach and Black Bean Enchiladas

Post author By Sharon
Post date May 29, 2009
No Comments on Spinach and Black Bean Enchiladas

Several quarts of water

8 cups fresh spinach leaves, stemmed (1 pound)
Vegetable oil spray, if needed
15-ounce can black beans, drained and rinsed
1/2 cup low-sodium salsa
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
6 6-inch corn tortillas or nonfat or low-fat flour tortillas
1/2 cup nonfat or low-fat sour cream
1 1/2 to 2 teaspoons lime juice
4 ounces shredded nonfat or low-fat Monterey Jack cheese (about 1 cup)
2 Italian plum tomatoes, diced
2 green onions (green and white parts), thinly sliced

In a large pot, bring water to a boil over high heat.
While water heats, thoroughly rinse spinach. Add spinach to boiling water and cook for 1 minute. Remove with a slotted spoon and drain well in a colander. Press out as much liquid as possible with the back of a large spoon. (Discard water or save for vegetable stock.)
Preheat oven to 3500 F. If using a casserole dish, spray it with vegetable oil spray and set aside.
In a medium bowl, combine spinach, black beans, salsa, cumin, and chili powder.
Spoon 1/4 of the mixture down the middle of one tortilla. Roll the tortilla around the filling (jelly-roll style). Place tortilla seam side down in a shallow nonstick baking pan or prepared casserole dish. Repeat process with remaining tortillas.
Bake enchiladas, uncovered, for 15 minutes.
Meanwhile, combine sour cream and lime juice. Remove enchiladas from oven and spread sour cream mixture evenly over enchiladas. Top with cheese, tomatoes, and green onions and bake for 5 minutes.
Cook�s Tip: This dish freezes so well that you might want to make a batch to keep on hand for unexpected guests or evenings when you just don�t want to cook. After rolling the enchiladas, place them in a container and cover tightly with foil or put them in an airtight plastic freezer bag. Increase baking time to 35 to 40 minutes.
You can substitute a 10-ounce package of no-salt-added frozen spinach for the fresh spinach. Cook according to package directions, omitting salt and oil, then continue with the recipe.

Serves 6

Tags black bean, enchiladas, main dish, meatless, Mexican, spinach, tomatoes, tortillas, vegetarian