Salsa Verde Black Bean & Sweet Potato Enchiladas with Cashew Sour Cream

You can use store bought tortillas and jarred salsa verde but I promise if you use homemade these will be out-of-this world! Cowgirlbeans Salsa Verde & Corn Tortillas

Salsa Verde Black Bean & Sweet Potato Enchiladas with Cashew Sour Cream
Entree
4-8
 
Ingredient Notes: Salsa verde is usually made with green chilies and or tomatillos. Chipotle in Adobo sauce are delicious red jalapenos that have been smoked, dried and canned in a light tomato sauce. They are smokey, sweet and hot. Start with one chopped in recipes and then add more as you like. They can be found in any grocery in the Mexican section. Cashew Cream: (optional but SO delish. To make you must use raw cashews that have been soaked in water for two hours-overnight. (unless you have a Vitamix which will pulverize anything- no soaking necessary). I didn't measure exactly for the lemon and vinegar- so go scant with each and add more by the tsp. after you taste. You'll know when it's just right.
Ingredients
Enchiladas
  • 1 jar Salsa Verde
  • 10 Corn Tortillas, warmed (if you skip warming they will break)
  • 2 cups cooked or 1 can Black Beans
  • 3 Cooked Sweet Potatoes
  • Chipotle in Adobo Sauce
  • Smoked Paprika
  • fresh Spinach
Cashew Sour Cream
  • ½ cup raw cashews (cannot be roasted), soaked in water 2 hrs. prior
  • juice of ½ a lemon
  • salt
  • 1 tsp Apple Cider Vinegar
Instructions
  1. Preheat oven 350 degrees
  2. Smash sweet potatoes in a bowl, add 1 chopped chipotle in adobo sauce and heavy sprinkle of smoked paprika. Taste, add more of both if needed.
  3. Pour half of the salsa verde in the bottom of a baking dish.
  4. Place a tortilla in the sauce, move around a bit to get saucy, then smear sweet potato mixture down the middle. Add spoonful black beans and spinach.
  5. Roll up and push to edge of pan.
  6. Repeat until fillings are gone and or your pan is full of enchiladas nestled next to each-other.
  7. Pour remaining salsa verde over enchiladas.
  8. Bake at 350 degrees for 20-30 minutes: you want them heated through and the tops of the tortillas browned and crispy.
  9. Serve enchiladas with a dollop of cashew cream and a salad with creamy avocado.
Cashew Cream
  1. Place soaked cashews, lemon juice, pinch of salt and vinegar in blender or food processor.
  2. Blend until thoroughly combined and creamy. Taste, add more of lemon, vinegar or salt as needed.

Sunday Night Supper: Nshima, Greens & Beans

When AJ returned from Africa, we decided to start a tradition on Sunday nights of eating what the people of Zambia eat 3 meals a day (if they’re able). It is composed of 3 things: Nshima (pronounced she-ma) and two “relishes”, usually beans and greens. Nshima is a cornmeal mush similar to a firm grits or polenta. Zambians eat with their hands, scooping the nshima and then dipping into the relishes. The only addition I make to the Zambian traditional meal is a “Makoua*” veggie- sweet potato.

*What the children would yell whenever they saw AJ “white man!”

 

 

On the 10,000 acre farm at Sons of Thunder Mission where he visited, the local Tonga people learn agricultural practices to combat starvation & malnutrition while building self-sufficiency, confidence, pride, and independence. They learn “Farming God’s Way” including training in irrigation, harvesting, storage, and marketing.  Sons of Thunder  also operates a grade school, a clinic/medical ministry, and an outreach program, including evangelism, church planting, and feeding /meeting the needs of the hungry and starving.

 

All parts of  their meal is grown on the grounds, the Nshima is made of mealy meal, or corn ground into a fine flour, greens (AJ thinks swiss chard) cooked with tomatoes and onions and beans cooked with salt. They also grow some different kinds of squash to sell to the local hotels, but they do not in fact eat it themselves. AJ promised to bring me back to show them how to cook the Makoua vegetables! Gladly : )

Sunday Night Supper: Nshima, Greens & Beans
entrée
 
Traditional Zambian Meal
Ingredients
  • Dried Beans
  • Stone ground Cornmeal (2½ cups water+ 1 cup cornmeal = 4-6 servings)
  • Greens (Swiss Chard, Collard Greens, Kale), cleaned & chiffonade
  • minced Garlic & thinly sliced Onions,
  • 1 can diced tomatoes or 2-4 diced fresh
  • Sweet Potato, scrubbed & cut into bite sized pieces
  • Salt & Pepper, Vegetable oil, Water, vinegar (optional)
Instructions
  1. Rinse and cook beans (I use a rice cooker and just a bit of salt to season).
  2. Cook sweet potatoes in a baking dish with some water in the bottom (350 degrees,45 min- 1 hour)
Nshima
  1. Put water on to boil, add cornmeal, stir.
  2. Turn down to a simmer, stir often until thick and smooth (about 20-30 minutes).
Greens
  1. Heat a pot of water to boiling, add greens and stir.
  2. Heat a bit of oil in a saute pan over medium heat, add garlic & onions, saute until fragrant. Let collards boil 5-8 minutes, drain, add to saute pan.
  3. Add a can of diced tomatoes, stir. Let simmer 10 minutes, taste & add garlic salt if needed. This is where I add a big drizzle of Ume Plum vinegar (optional).
  4. To eat, form cornmeal Nshima into patties, use to scoop up the beans, greens and potato.

 

Quick Fix: Mediterranean Pasta Saute

This is a slightly spicy quick dish full of Mediterranean flavors. Done in about 15 minutes! Serve with a side salad for a filling Quick Fix.

Quick Fix: Mediterranean Pasta Saute
entrée
1-2
 
A quick Mediterranean pasta dish using what I had on hand. As with all dishes, the veggies are the star, the pasta a sidenote.
Ingredients
  • Broccoli
  • Mushrooms
  • Green Beans
  • Sliced olives & Sun Dried Tomatoes (maybe ¼ cup)
  • Spices (garlic salt, red pepper flakes, oregano)
  • Can diced tomatoes
  • Spinach (few handfuls)
  • Pasta (I had about ½ cup cooked leftover angel hair)
Instructions
  1. Saute veggies over medium heat until browned.
  2. Add sliced olives and sun-dried tomatoes with oil.
  3. Add sprinkle of each seasoning, canned tomatoes, spinach.
  4. Stir, taste, add more seasoning if needed. May need a drizzle more of olive oil as well.
  5. Add cooked pasta.
  6. Top with sprinkle of fresh herbs and Nutritional Yeast or grated Brazil Nut "Parm".

 

 

Quick Fix: Chickpea Veggie Saute

Super quick, super yummy vegan supper. Say that five times fast.

Good, you’ll already have dinner ready!

Quick Fix:Veggie Saute
entrée
1-2
 
A quick fix supper or lunch when you're craving a little cheesey-ness. Daiya mozzarella is the only non dairy "cheese" that actually tastes like, melts like, browns like cheese. It is made from tapioca root but magically tastes like mozzarella. Go figure.
Ingredients
  • ½ Onion, sliced
  • 2 cups Broccoli, bite size
  • Handful Mushrooms, sliced
  • 1 Zucchini, diced
  • Garlic Salt
  • ¼- 1/2 cup Chickpeas
  • Daiya Mozzarella, ¼ cup
Instructions
  1. Heat pan over medium high heat
  2. Spray with olive oil
  3. Add Mushrooms, saute until beginning to brown
  4. Add all other veggies, sprinkle with Garlic Salt
  5. Throw in chickpeas, stir to combine, Saute until all browned and tender crisp
  6. Sprinkle Daiya mozzarella over top, brown in oven if desired

 

Quick Fix: Sweet Tater with Black Beans

If you make your sweet potatoes ahead of time, you’ll have dinner ready in the time it takes you to make an accompanying salad! Try it for packed lunches too.

Quick Fix: Sweet Tater with Black Beans
Entree
1
 
The best way to make a sweet potato is to bake at 250/300 degrees for 2-3 hrs. I make a few extras so I have cooked ones on hand throughout the week.
Ingredients
  • Cooked Sweet Potato
  • ¼- 1/2 cup cooked Black Beans
  • Sprinkle Cumin
  • Sprinkle Smoked Paprika
  • Sprinkle Hot Sauce
  • Squirt Organic Ketchup
Instructions
  1. Pull heated potato out of the oven, split down the middle
  2. Mix all other ingredients on top of potato
  3. Devour

 

 

Caramelized French Onion Soup

This vegetarian take on French Onion soup builds on the flavors of slowly caramelized onions in a balsamic reduction. I used the picture from my award-winning caramelized onions because sometimes food disappears fast around here.

Caramelized French Onion Soup
entrée, Appetizer
4-6
 
The optional ingredients are wine (just add more water) and cheese, omit if vegan. You can use a veggie bouillon cube and water in place of the veggie stock.
Ingredients
Caramelize Onions
  • 4-6 onions, sliced thinly
  • 2 garlic cloves, minced
  • ¼ cup good dark balsamic vinegar
  • 2 teaspoons brown sugar
Finish Soup
  • flour
  • 2 bay leaves
  • thyme, salt & pepper
  • red wine (optional)
  • 6-7 cups water or veggie stock (or mixture of the 2)
  • slice of organic cheese, Gruyure or Swiss (optional)
Instructions
  1. Spray your pot with olive oil, add onions and garlic.
  2. Cook over medium-low heat until begin to color a bit.
  3. Add balsamic and brown sugar.
  4. Stir to combine, reduce heat to low and let caramelize, stirring occasionally, 30-40 minutes.
  5. After dark, golden brown, add wine and bring to boil. Reduce to simmer and let reduce about 5 min.
  6. Add 2 tbls of flour and stir to coat. Cook over low heat about 10 min. (This will thicken the soup a bit).
  7. Then add bay leaves, teaspoon of thyme, S&P, ½-1 cup wine and 6-7 cups water.
  8. Let simmer for 15-20 minutes, then check taste, and re-season with thyme and S&P as needed.
  9. If using cheese, place slices over oven proof mugs or crocks filled with soup in oven and broil until browned and beginning to crisp.
  10. Serve with warm baguette for sopping up tastiness.

 

Oh, look. There's a dog in my soup mug.

Quick Fix: Barley Stew

This dish is warm and comforting and a quick fix if using pearled barley, or ready in an hour if using hulled/whole barley. Perfectly suited to enjoy steaming in a mug….

 

 

Quick Fix: Barley Stew
5-6
 
Feel free to sub whatever veggies you have, broccoli would be a great. I had a box of quick cooking Barley which makes this recipe come together in much less time. However, whole barley or hulled Barley is a much better choice nutrition wise, packed full of fiber and other important nutrients. If you have the time (1 hr) go with the real stuff.
Ingredients
  • 2 Garlic cloves Minced
  • 1 Onion Minced
  • 2 carrots chopped
  • 1 Zucchini chopped
  • 1 Yellow Squash Chopped
  • Mushrooms chopped
  • Green beans (frozen or fresh)
  • Spices (Rosemary, Oregano, Salt & Pepper, Red pepper flakes)
  • 4 cups Water
  • 1½ Cups Quick cooking Barley (Pearled that has been steamed & dried like oats)
Instructions
  1. Saute garlic & onions until brown, add rest of veggies.
  2. Brown slightly, add spices (start with tsp. if not sure amount).
  3. Add water & Barley, bring to a boil, reduce to a simmer, cover.
  4. If using quick barley, check in 8-9 minutes (45 min. for hulled/whole barley),Taste, add more seasoning if needed (i.e. is it bland? Add few more tsp.at a time of herbs., stir, taste again).

 

 

 

Quick Fix: Roasted Veggie Fusilli Bake

This is a quick, one pan pasta dish.  Roast your veggies, dump sauce over them and stir in cooked pasta. In less than an hour you’ll have a bubbly, browned dish, ready for your family or to share with a new mommy (Macaria : ).

4.0 from 1 reviews
Quick Fix: Roasted Veggie Fusilli Bake
entrée
4-6
 
Quick Pasta Bake, use whichever of the veggies you have on hand Prep: Veggies cleaned & diced, Pasta Boiled
Ingredients
  • Diced eggplant, mushrooms zucchini, and or yellow squash, about 3-4 cups (1 eggplant+2 squash)
  • Olive oil, S&P
  • Whole Wheat Penne or Fusilli pasta
  • Jar of sauce
  • Mozzarella Cheese (optional)
Instructions
  1. Preheat oven to 425 degrees
  2. Place veggies in olive oil sprayed baking dish (9''), Salt & Pepper
  3. Roast for 20-25 min.or until tender
  4. Prepare pasta al dente (2 min. under cooking time)
  5. Dump drained pasta and sauce into baking dish, stir to coat ( optional: Add mozzarella)
  6. Bake about 15 minutes or until bubbly and browned, yum!

 

Quick Fix: Rice Cooker Quinoa

A comforting, warm, meal ready in 20 minutes, using just your rice cooker. What are you waiting for?

Quick Fix: Rice Cooker Quinoa
entrée, Side
4-6
 
A quick and delicious meal of veggies and fluffy Quinoa cooked completely in the rice cooker!
Ingredients
  • 1 Garlic clove, pressed or minced & ½ Onion diced
  • ⅔ cup bite size broccoli & carrots
  • Spices: Lemon Pepper or Garlic Salt & Pepper etc.
  • 2½ cups water
  • 2 Tbls.-1/4 cup organic Ketchup
  • 1½ cups Quinoa
Instructions
  1. Plug in rice cooker (or turn on stove w/small stockpot)
  2. Put in garlic, onion, let brown. Add other veggies.
  3. Once browned, add Quinoa, spices, and water.
  4. Stir, cover and leave to cook for about 12 minutes.
  5. Check taste and tenderness (add more water if too dry, add additional spices if needed).
  6. Let cook additional 4 minutes (or ours automatically turns to "warm")
  7. Serve in a mug