Black Bean and Guacamole Burritos

Burritos in the daylight.  

I make guacamole a lot.  Especially lately.  And every single time I make it, I profess my love for it.  It might be my current answer for, "What is your favorite food?"  And when we eat it with chips, we have been buying these black bean tortilla chips.  I don't get them because they are healthy, I just love those chips.  And they come in a reasonable sized bag.  

Also, we have been cooking up a batch of beans and eating them throughout the week in various ways.  It is a nice thing to have around.  And it is a really easy ingredient to make various dinners from.  Still haven't perfected the bean making process, but you can't really mess it up.  

This burrito is a combination of black beans, brown rice, queso fresco, lightly dressed greens and guacamole.  I rated it a 10/10 of because it is everything it needs to be.  And we have had it three times in the past week.  

Try brown jasmine rice...it is very good.

Try this brand of whole wheat tortillas.  Not all whole wheat tortillas are created equally.  Whole Foods Boulder makes some amazing burrito sized whole wheat tortillas (in house).  But don't get the 365 brand or the generic whole foods brand...not good.  

Also, queso fresco is amazing and I love it in these.  But with the guac, you could easily leave the cheese out.

Someday I should consider shooting in such a away that avoids AC units and cords in general.  It's art guys.  

Black Bean and Guacamole Burritos

2 cups cooked black beans (or 1 can, drained and rinsed)

1 tbsp pureed chipotles in adobe sauce

2 cups of cooked brown rice

2-3 ounces of queso fresco

1 avocado, seed and skin removed

1 lime

1 small tomato, squeezed lightly to remove some juice and diced

¼ of a small red onion, minced

handful of cilantro, chopped

1 tsp of light oil

4 large handfuls of spring mix or baby spinach

2 burrito sized whole wheat tortillas

salt and pepper

Prepare guacamole by mashing the avocado together with some salt and the juice of half the lime.  Add the diced tomatoes, minced red onion and cilantro and mix to combine.  Taste, adjust seasonings and set aside.

In a skillet over medium high heat, add black beans, pureed chipotles in adobo, and enough water to allow the beans enough liquid to simmer in.  Season with salt and pepper.  Bring to boil and simmer until all the water has evaporated.  Taste, adjust seasonings, and repeat process of adding water and simmering off until you reach the desired texture.  Add brown rice, mix and set aside over low heat until ready to assemble burritos.

Combine the juice of the other half of the lime, salt, pepper and 1 tsp of light oil.  Add in the spring mix or spinach and toss to coat.

Assemble the burrito:  Start by warming one tortilla to make it more pliable (either over an open flame or in the microwave wrapped in a damp towel).  Mound up half the spring mix or spinach, top with half the rice and bean mixture, crumble on half the queso fresco and top with half the guacamole.  Wrap it up burrito style.  Repeat with remaining ingredients to make a second burrito. 

(Servings: 2, Prep time:  25 min., Cook time:  20 min., Difficulty:  Easy)


Printable Version


foodforscot Ratings:


Shanon (taste):  10/10
Scot (taste):  9/10
Effort:  3/5
Dishwashing Effort:  2/5

Butternut Squash and Chorizo Tostadas

I have made like 85 tostadas in the past 6 months. Which is a lot considering I had very few before then. I mean, who came up with that concept? And is it supposed to be impossible to eat? Should you pick it up and take a bite? Or are you supposed to be able to cut into it...because that is impossible.

I actually brought these leftovers to work. I packed the whole enchilada. Is that a saying? Does it mean like the whole package? Why? Enchiladas don't have that many components.

So, I packed the crunchy tortilla, the black bean mash, the roasted butternut squash, the sautéed chorizo AND the rest of the fixings: queso fresco, finely minced red onion and chopped cilantro. I packed them more or less separately and assembled on the desk. After I put together the "whole enchilada" I lifted up the tostada ready to take a huge bite and the secretary came in to deliver something. I literally had my mouth open and was milliseconds before biting down. Tostadas...not an office friendly meal. Not first date food. Not clean shirt food.

After some research, it appears tostadas were invented to use up stale tortillas. Alright. Whatever.

It may appear as though I don't like tostadas. But I actually really do. I just want to be alone when I am eating them.

PS: At some point over the past month I decided to cover the spot where I take my photos with a yellow and blue towel (e.g. in the above photo). It wasn't an artistic move. It didn't really have much thought behind it other than the fact that the current wood block is super ugly. I guess that is the definition of cosmetic. And now, a series of about 10 posts will have that towel in it. It is still there tonight. Consistent.

Butternut Squash and Chorizo Tostadas
slightly modified from Closet Cooking

4 cups butternut squash, peeled, seeded and cut into 1/2 inch pieces
1 tablespoon oil
1 teaspoon chipotle chili powder
1/2 teaspoon cumin, toasted and ground
1/4 teaspoon cinnamon
salt to taste
2 tablespoons oil
1/2 pound chorizo, casings removed, chopped
1 small onion, chopped
1 clove garlic, chopped
1 (19 ounce) can black beans, drained and rinsed
1 tablespoon chili powder
1 teaspoon cumin
* water (optional)
12 small corn tortillas
1/4 cup red onions, diced
1/4 cup queso fresco (or feta), crumbled
1/4 cup cilantro

Toss the squash in the oil, chili powder, cumin, cinnamon and salt, spread the mixture out in a single layer on a baking sheet and roast in a preheated 400F oven until the squash tender and just starts to caramelize on the edges, about 30- 40 minutes.

Heat the oil in a pan over medium heat. Add the chorizo, cook until browned, about 10 minutes and set aside retaining a tablespoon of leftover oil/grease in the pan.

Add the onion and sauté until tender, about 3-5 minutes. Add the garlic and sauté until fragrant, about 1 minute. Add the beans, chili powder and cumin and cook until warm. Mash the beans until you get them to the consistency that you want. It helps to add water and simmer until it evaporates.

Brush the tortillas lightly in oil and bake in a preheated 350°F oven until golden brown and crispy, about 3-5 minutes per side.

Spread the refried beans over the top of the tortillas, sprinkle on the roast squash, chorizo, red onion, queso fresco and cilantro.

(Servings: 4-6, Prep time: 10 min., Cook time: 1 hr., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste): 8/10
Scot (taste): 10/10
Effort: 3/5
Dishwashing Effort: 3/5

Vegetarian Posole (Hominy Stew)

I think it is time to talk about Scot's sense of humor.  For those of you who haven't had the pleasure of witnessing it first hand, I thought I would give you a taste of some of his jokes, specifically relating to food:

1.  Tastes chocolate frosting, "Ganache that's good."

2.  Whenever I make couscous, "I need to get to school early tomorrow, couscous I have to print something before class."  In general, replaces "because" with "couscous" for about a week.

3.  Any dish with thyme, some reference to time, usually, "How much thyme does this take?"

4.  "Avocado"="Have a cow doe"

And while I was making this soup, I had the empty can of hominy sitting in the sink and there was a small piece of hominy sitting next to it on the countertop.  And he made some joke about the piece of hominy relating it to the phrase..."Peace and Harmony".  It was such a bad joke, that neither of us can even remember what it was.  

Every once and while, he comes up with something that is enough of a stretch that it is actually really funny to me.  But usually, it is so bad that I am just glad no one has to witness it and force a courtesy laugh.  


Speaking of Scot, he declared this soup a 10 after the first bite.  I feel obligated to tell you that sometimes I think Scot is an emotional rater of food.  And he ate this after coming off a "curling win high".  Not that I disagree with his rating, this is a delicious soup.  What makes it special is the smoked paprika and ancho chile powder, spices that really can't be replaced.  The smoked paprika, especially, gives the soup a smokey flavor and makes it taste like bacon.  It is also full of veggies like hominy, black beans, and butternut squash.  I actually left out the butternut squash (not by choice) but I have no doubt that its presence would make this soup EVEN better.

Vegetarian Posole (Hominy Stew)

from Sandy Gluck, cohost of “Everyday Food” via The Radio Blog

1 tablespoon olive oil

1 onion, diced

3 cloves garlic, finely minced

2 cups peeled and cut into 1/2-inch chunks butternut or other winter squash

1 red bell pepper, diced

1 jalapeno pepper, halved, seeded and thinly sliced

11/4 teaspoons ancho chile powder

3/4 teaspoon dried oregano

1/2 teaspoon smoked paprika

2 cans (15 ounces each) hominy, drained and rinsed

1 can (15 ounces) black beans, drained and rinsed

2 cups vegetable broth

1 cup canned plum tomatoes in puree

Coarse salt

1/2 cup chopped cilantro

1 avocado, pitted, peeled and cut into wedges

1 lime, cut into wedges

In a large skillet or sauté pan, heat the oil over medium-low. Add the onion and garlic and cook, stirring occasionally until the onion is tender, about 7 minutes.

Add the squash, bell pepper, jalapeno, chile powder, oregano, and paprika and stir to combine. Add the hominy, black beans, broth, and tomatoes and bring to a boil. Season with salt.

Reduce to a simmer, cover and cook until the vegetables are tender and the flavors have blended, about 25 minutes minimum, but the longer the better. Top with cilantro and avocado and serve with lime wedges.

(Servings: 4-6, Prep time: 10 min., Cook time: 45 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  10/10

Effort:  2/5

Dishwashing Effort: 2/5

Lentil Tostadas

I think all of us who grew up in the 80's and 90's with American parents probably experienced "Taco Night" on a pretty regular basis.  

(Lean) Ground beef + salty mystery packets.  Place on flour tortillas.  Top with tomatoes, lettuce, shredded cheddar cheese, olives and sour cream.  

Did everyone do the olives?  Or was that just my fam?  

I think we all know that there is nothing Mexican about those tacos.  So it is the American taco.  And it is fine.  It is easy.  It is nostalgic.  It is good for picky eaters because they can leave out what they don't like.  

Can we just take a minute and reflect on lean ground beef?  Does it have a purpose on Earth?  Does anyone actually enjoy it? WHY DOES IT EXIST?!

I was at the meat counter back in good ol' Boulder once.  I asked my guy who would ever need a lean piece of beef, especially if it was cut as a steak.  What are they for?  How do you make them taste good?  He goes, "I wouldn't recommend that cut of meat on my worst enemy.  It is good for nothing."  (Not a direct quote, I actually can't remember exactly what he said.)

Please remember this.  Just because they sell it.  And just because it is on sale.  Doesn't mean it is worth your calories.  Eat meat that tastes good.  And only meat that tastes good.  (For the record, fat tastes good.)

I am very sure that vegetarian converts don't ever look back on their meat eating lives and wish they could have a scoop of lean ground beef.  But they would happily eat some lentils.  Or beans.  Remember these bean burritos?  I swear to you, you will not miss the beef with either the bean or lentil variation of this American classic.  And most people have moved on from the seasoning packets anyways.  ...right?  So do that too.  And let's give Mexican food a little more credit and use a little queso fresco!  

Aren't these rainbow lentils so pretty?  It is just a fun mix they sell in the bins.  

Lentil Tostadas

adapted from Allrecipes

1 cup finely chopped onion

1 garlic clove, minced

1 teaspoon canola oil

1 cup dried lentils, rinsed

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

2 1/2 cups chicken broth

1 cup salsa

corn tortillas, fried crispy (flat, tostada-style)

Queso fresco, crumbled

1 1/2 cups shredded Romaine lettuce

1 tomato, chopped

cilantro, small handful, leaves torn

In a large nonstick skillet, sauté the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened.  Mash lentils slightly.  Taste and season with salt (I probably added more than a 1/2 tsp of Kosher salt.  Depends on your chicken broth.  

Stir in salsa. Spoon about 1/4 cup lentil mixture on top of each fried corn tortilla.  Top with queso fresco, lettuce, tomato, and cilantro.

(Servings: 4, Prep time: 5 min., Cook time: 40 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  8/10

Effort:  2/5

Dishwashing Effort:  2/5

Spicy Bean Burritos

Sometimes I think that when I get home on a Wednesday night, after making dinner, I will have time to make baklava.  As in, I have had the ingredients to make baklava for about 3 weeks now.  

Which brings me to my next point...I secretly have a skewed taste rating.  If something is really good and easy to make, I will rate it higher than something that is really good and complicated to make .  I can't help it!  Anyways, these burritos were ridiculously easy.  And they tasted SO good.  I am confident in my 9/10 rating, but I just wanted to give you the whole story and you can make your own judgement.  But really...for how simple, cheap and delicious these were, these are a seriously good weeknight dinner option.  The bean filling has so much flavor and actually tastes a little meaty.  

I will keep you posted on my baklava.  

Spicy Bean Burritos

by Cooking Light via Annie’s Eats

For the bean filling:

2 tsp. canola or vegetable oil

2 cloves garlic, minced or pressed

1 tsp. chili powder

1 tsp. minced chipotle in adobo sauce

1 tsp. ground cumin

1/4 tsp. kosher salt

Dash cayenne pepper

1/3 cup water, vegetable broth or chicken broth

1 (15 oz.) can black beans, drained and rinsed

1 (15 oz.) can pinto beans, drained and rinsed

6 tbsp. fresh salsa

For serving:

6 (9- or 10-inch) flour tortillas, warmed

Shredded cheese

Diced tomatoes

Shredded romaine lettuce

Chopped green onions

Sour cream or Greek yogurt

To make the bean filling, heat the oil in a skillet over medium-high heat. Add the garlic, chili powder, chipotle, cumin, salt and cayenne; stir, cooking just until fragrant, 30-60 seconds. Add the beans and the water or broth to the pan. Bring the mixture to a boil. Reduce the heat to medium-low and allow the mixture to simmer for 10 minutes. Remove the skillet from the heat, stir in the salsa and mash the mixture with a spoon or fork.

Spoon about a third of a cup of the bean mixture down the center of each tortilla. Top each serving with a pinch of shredded cheese, tomatoes, lettuce, green onions and sour cream. Roll the tortilla up tightly, burrito style, and serve immediately.

(Servings: 6, Prep time: 15 min., Cook time: 15 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  8/10

Effort:  1/5

Dishwashing Effort:  1/5

Stovetop Chicken Fajitas

I don't think I have ever ordered fajitas at a restaurant before.  Not sure why I have never been interested?  

So, I have never even thought of making them at home.  I saw this recipe on Annie's Eats from America's Test Kitchen.  The method for and flavors of the chicken are what grabbed my attention.  The chicken breasts are simmered in a sauce with fresh squeezed orange juice, chipotle peppers and cilantro.  Overall, there are tons of fresh flavors going on here.  

I really loved these.  A nice quick meal.  The original recipe called for low-fat sour cream and whole wheat tortillas, which would probably be great.  I am picky about my tortillas and have yet to find a whole wheat tortilla that I like.  And fat is good for ya...you know how I feel about that.  

Stovetop Chicken Fajitas

slightly adapted from The America’s Test Kitchen Healthy Family Cookbook via Annie’s Eats

2 teaspoons canola oil

2 red bell peppers, stemmed, seeded, and sliced thin

1 red onion, halved and sliced thin

Salt and pepper

1 lb boneless, skinless chicken breasts, trimmed

1 cup freshly squeezed orange juice, about two oranges

3/4 cup minced fresh cilantro

1 tablespoon Worcestershire sauce

4 garlic cloves, minced

2 teaspoons minced canned chipotle chile in adobo sauce

1 teaspoon yellow mustard

1 tomato, cored, seeded, and chopped medium

3 scallions, sliced thin

8 flour tortillas, warmed

Cilantro, sour cream, and lime wedges, for serving

Heat the oil in a 12‑inch skillet over medium-high heat until just smoking. Add the bell peppers and onion and cook, stirring occasionally, until softened and well-browned, 5 to 7 minutes. Transfer to a bowl, season with salt and pepper to taste, and cover to keep warm.

Pat the chicken dry with paper towels and season with salt and pepper. Combine the orange juice, 1/2 cup of the cilantro, Worcestershire, garlic, and chipotles in the skillet. Add the chicken and bring to a simmer over medium-low heat, about 5 minutes. When the liquid is simmering, flip the chicken over, cover, and continue to cook until the chicken registers 160 to 165 degrees on an instant-read thermometer, 10 to 12 minutes longer.

Transfer the chicken to a plate and shred it into bite-sized pieces when cool enough to handle. Meanwhile, continue to simmer the sauce over medium heat until slightly thickened and reduced to 1/4 cup, about 5 minutes.

Off the heat, stir in the mustard, tomato, scallions, remaining 1/4 cup cilantro, and shredded chicken. Season with salt and pepper to taste, and serve with the pepper-onion mixture and warm tortillas.

(Servings: 4, Prep time: 15 min., Cook time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  8/10

Effort:  2/5

Dishwashing Effort:  2/5

Tacos de Barbacoa

I am FREEZING!  I just had to tell you.  It is very cold here/right now and it feels like death.

Actually, the truth is that Mr. MN (Scot) has been whining about 45% more than ME about being cold.  I confronted him about this...his response:  "I know...Boulder is making me lose my thick skin".  His response was much less concise in reality, but that is the general idea.  

I am actually the master of dressing for cold weather.  It is the one situation in life where I truly know what I am doing.  We spent New Year's ice skating on a lake in the mountains and the windchill was like negative three thousand.  And I was very comfortable.  Plus, I don't whine.  I am perfect.  

Also, right now, my dog believes that the only possible place for him to sit is on my lap, under a blanket because he is so cold. If we are talking about babies, this guy can seriously not handle cold.  Anything below 10 is a struggle.  So, here is me, holding the fort and being the sole rock, keeping this family strong as we face these frigid days.  

I think I need to move on.  And I think it is obvious that I love tacos.  And as I have said before, I have a thing for tacos without cheese.  This is delicious beef barbacoa.  The meat is the star so the taco is simply topped with some chopped white onion, fresh cilantro and a generous squeeze of lime juice.  It was definitely my favorite combination of toppings because it was so fresh and flavorful, however, we also had some other options like avocado, salsa, and cheese.  

Tacos de Barbacoa

from Food.People.Want

1/3 cup cider vinegar

3 tablespoons lime juice

3-4 canned chipotle chiles

4 cloves garlic, roughly chopped

3 1/2 teaspoons ground cumin

2 teaspoons dried Mexican oregano

1/2 teaspoon ground cloves

1 1/2 teaspoons freshly ground black pepper

1 1/2 teaspoons table salt or 3 teaspoons Kosher

2 tablespoons vegetable oil

4 pounds boneless chuck roast, excess fat removed

3/4 cup chicken broth, plus more as needed

3 bay leaves

20 warm corn tortillas

Diced white onion, chopped cilantro and lime wedges for garnish

Preheat the oven to 275°.

Combine the cider vinegar, lime juice, chipotle chiles, garlic cloves, cumin, oregano, clove, black pepper and salt in the bowl of a food processor or blender and puree until completely smooth — about a minute or so. Transfer the spice paste to a bowl and set aside.

Dry the roast all over with paper towels, cut away any excess fat and slice the meat into 4 evenly sized pieces. Heat the 2 tablespoons of oil in a very large pot set over high heat until it begins to shimmer. Working in batches if necessary, sear the beef on all sides until deeply browned, about 10 minutes.

Add the chile puree to the pot and stir until the beef is well-coated. Add the chicken stock and bay leaves and bring the liquid to a boil. Reduce the heat to a simmer, cover the lid with tin foil and add the lid to create a very tight seal. Place the pot in the oven and braise the meat for 5-6 hours, removing the lid during the last hour or so to allow the simmering liquid to reduce slightly. Allow the beef to cool slightly, spoon off any easily removable fat from the braising liquid and then use two forks to pull/shred the beef into bite size pieces.

Taste and adjust as necessary for seasonings. Serve spooned onto warm corn tortillas topped with diced white onion, chopped cilantro and lime wedges for garnish.

(Servings: 20 tacos, Prep time: 30 min., Cook time: 6 hrs., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  8/10

Effort:  4/5

Dishwashing Effort:  3/5

PW’s Simple, Perfect Enchiladas

I got Pioneer Woman's cookbook for Christmas.  I read the whole thing on our trip back home for the holidays.  I even read the recipes.  Turns out, I have pretty much already made everything in the cookbook.  Turns out, I am not that disappointed because I still thoroughly enjoyed reading it.  

It also turns out that when I was trying to find something new to try, I just could not make a decision.  That cookbook is a death sentence to anyone on a diet.  Dangerous.  

I finally decided  by process of elimination to try her enchilada recipe.  The rest of the recipes I have left to try are going to have to wait until I become a marathon runner.  

Anyways, this is a family recipe for Pioneer Woman.  I thought it looked interesting because of the addition of olives and green chilies.  And also the fresh green onions and cilantro sounded like a great idea.  Plus, I am a firm believer that the only way to make enchiladas is to fry the tortillas first, and PW agrees!

I have to say, these were a pain in the A to make.  So messy.  I am a freak about washing my hands in the kitchen.  And I had to control my OCD between rolling every enchilada in order to keep myself from running my hands under water. Yikes.  

I have to say, these were pretty good considering they used a canned red sauce and all the other ingredients are really easy to find.  I don't recall ever making enchiladas with a red sauce before and these were definitely delicious.  I guess I am not jumping out of my pants about them, but I would surely make them again.  

Sorry, I am no salesman.  :|  

I feel like I can brag about my dog bc he doesn't have my genes.  

Here are some of the other enchilada recipes that I have tried:

Summer Squash Enchiladas - a nice summer, vegetarian version

Green Chile Chicken Enchiladas - love these

PW’s Simple, Perfect Enchiladas

by Pioneer Woman

For the sauce:

1 tablespoon canola oil

1 tablespoon all-purpose flour

1 can (28 ounce) enchilada or red sauce

2 cups chicken broth

1/2 teaspoons salt

1/2 teaspoons ground black pepper

2 tablespoons chopped cilantro

For the meat:

1-1/2 pound ground beef

1 whole medium onion, finely diced

2 cans (4 ounce) diced green chilies

1/2 teaspoons salt

For the tortillas:

10 whole (to 14) corn tortillas

1/2 cups canola oil

To assemble:

3 cups grated sharp cheddar cheese

1/2 cups chopped black olives

1 cup chopped green onions

1/2 cups chopped cilantro

Prepare the sauce: In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.

Prepare the meat: Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

Prepare the tortillas: Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.

Assemble the enchiladas: Preheat oven to 350 degrees. Pour 1/2 cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.

Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

(Servings: 6-8, Prep Time: 2 hours, Cook time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Taste (Shanon):  6/10

Taste (Scot):  7/10

Effort;  4/5

Dishwashing Effort:  5/5

Green Chile Hominy Casserole with Chorizo

My MN/WI friends call casseroles hot dishes.  They love them up there.  Probably because it is below freezing 80% of the year.  The one casserole I have heard most about is a tater tot hot dish.  I have actually never even had it!  I haven't made many casseroles in my lifetime.  I am more of a non-casserole person.  

However, when I saw this casserole recently on Homesick Texan's awesome blog, I decided I could be a casserole convert.  For one night only.  

First, this casserole has hominy, chiles, and cilantro in it.  Three of my favorite ingredients ever!  And if you can believe it, they are even better together.  I first discovered my love of the hominy/cilantro combo in posole.  And who would of thought that cooked cilantro would be so good?

Now, add chorizo, cheese and sour cream.  All fat free ingredients.  Perfect!  

Also, this is a one pot wonder.

Green Chile Hominy Casserole with Chorizo

by Homesick Texan

2 poblano chiles

1 teaspoon vegetable oil

1/2 pound Mexican chorizo, removed from casing and crumbled

1/2 medium yellow onion, diced

2 jalapeños, seeds and stems removed, diced

4 cloves garlic, minced

2 15-ounce cans of hominy, drained

8 ounces sour cream

1/2 teaspoon cumin

1/4 teaspoon cayenne

1/2 cup cilantro, chopped

2 teaspoons lime juice

2 cups shredded cheddar cheese

Salt and black pepper to taste

Roast the poblano chiles under the broiler until blackened, about 5 minutes per side. Place chiles in a paper sack or plastic food-storage bag, close it tight and let the chile steam for 20 minutes. Take the chile out of the bag and rub off the skin. Remove stem and seeds and cut dice chiles.

Preheat the oven to 350.

On medium-low heat, heat the vegetable oil and then cook the crumbled chorizo while occasionally stirring in a 10-inch cast-iron skillet until brown, about 8-10 minutes. With a slotted spatula, remove the chorizo and drain any excess grease

from the skillet, leaving 1 teaspoon. Add to the skillet the diced onions and jalapeños while occasionally stirring, cook on medium-low heat until onions are translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.

Remove the skillet from the heat and add the diced poblano chile, chorizo, hominy, sour cream, cumin, cayenne, cilantro, lime juice and half of the cheddar cheese. Stir until well combined, taste and add salt and black pepper and adjust

seasonings. Top with remaining the cheddar cheese and bake uncovered for 30 minutes or until brown and bubbling.

(Servings: 4-6, Prep time: 1 hr., Cook time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  8/10

Scot (taste):  10/10

Effort:  2/5

Dishwashing Effort:  2/5

Summer Squash Enchiladas

These were delicious!  

I have never been crazy about enchiladas.  I think I sometimes ate enchiladas as a young child.  And, I guess, I love my favorite New Mexican green chile enchiladas.  But, I don't even think I have ever made a traditional red batch of enchiladas.  

One reason is because I don't like store bought enchilada sauce.  I think it tastes like a cross between ketchup, dirt, salt and raw, stingy jalapenos.

This sauce is the best enchiladas sauce I have had.  And I love that these are vegetarian.  Mexican is so rarely vegetarian. 

One change I would make is to fry the corn tortillas before wrappin' and rollin'.  I normally do, but this time wanted to try just warmed the corn tortillas in the oven, as the recipe states.  Even after dredging it in sauce and covered it with cheese, I still think corn tortillas taste too raw/dry if they aren't fried.  You can just fry them each in a couple of tablespoons of oil.  

Also, we ate these with some cilantro-lime rice.  

Summer Squash Enchiladas

By Homesic Texan

For the enchilada sauce:

10 dried cascabel chiles or 6 dried guajillo chiles

1 canned chipotle chile

2 teaspoons of oil, divided

4 cloves garlic, chopped

1/2 medium yellow onion, diced

1 15-oz. canned tomatoes, drained

2 cups of chicken broth

1 teaspoon cumin

1/2 teaspoon oregano

Salt and black pepper to taste

For the filling:

1 tablespoon vegetable oil

1/2 medium yellow onion, diced

2 cloves garlic, minced

1 jalapeño, stems and seeds removed, diced

2 zucchini and 2 yellow squash, diced

1/4 cup cilantro, chopped

1/2 teaspoon ground cumin

Salt, cayenne and black pepper to taste

For the enchiladas:

12 corn tortillas

2 cups shredded cheese, a mix of Monterey Jack and cheddar

To make the sauce, in a dry skillet heated on high, take the chiles and toast the chiles on each side for about 10 seconds or just until they start to puff. Leave the heat on and cover the chiles with water. When the water begins to boil and then turn off the heat and let chiles soak until soft, about 30 minutes. Drain the chiles and add to a blender.

Heat 1 teaspoon of oil in a skillet and cook the onions for 10 minutes. Add the garlic and cook for another minute. Place onions and garlic into a blender. Add the canned chipotle chile, the tomatoes, chicken broth, cumin, oregano and blend until smooth.

In a pot, heat 1 teaspoon of oil on low heat, pour in the sauce and simmer for 15 minutes, stirring occasionally. Add salt and black pepper to taste and adjust other seasonings as needed.

To make the filling, in a large skillet, heat up the oil on medium-low heat. Add the onions and cook until translucent, about 10 minutes. Add the garlic and jalapeños and cook for a minute. Add the diced zucchini and yellow squash, cilantro, cumin and sauté for 10 minutes. Add salt, cayenne and black pepper to taste.

Preheat the oven to 350. Grease a 9x13 baking dish. Wrap the tortillas in foil and place in the oven for 5 minutes while the oven is preheating.

Remove tortillas from oven, open the foil (be careful as there may be hot steam), take a tortilla and with tongs dip it into the sauce. Shake off most of the sauce, but make sure that it’s moist enough to be pliable. Lay the tortilla on a plate or clean cooking surface, add a spoonful of the filling down the center of it and then roll the tortilla. Place rolled enchilada in greased baking dish and repeat with remaining tortillas.

Pour sauce over enchiladas and top with shredded cheese. Bake for 10 minutes or until cheese is lightly browned and bubbling. Serve topped with avocado wedges and cotija cheese.

Note: Cascabel chiles are round, about the size of a golf ball and they make a rattling sound when you shake them. Guajillo chiles are red, slender and usually about 4 inches long—they look very similar to New Mexico dried red chiles. Now,

in Houston I’ve seen guajillo chiles labeled cascabel chiles—so if it’s long and slender and not round, chances are it’s a guajillo chile. These chiles are commonly found at Mexican grocers, all across the US. If you can't find them, you can substitute ancho chiles, which may be easier to find--I'd use 4.

(Servings: 4-6, Prep time: 1 hr. 30 min., Cook time: 15 min., Difficulty: Easy)

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Mexican Layer Dip

I am not afraid to admit that I love a layered dip.  And this is mostly your traditional Mexican layer dip...maybe slightly more fancied up.  But as with any good food, you need give each layer the respect it deserves.  

Each layer should taste delicious on its own.  We will pretend that eating sour cream on its own isn't something we would ever do.  

If you want a healthy dip, don't make this.  And probably don't make a dip.  I suppose you could go with a hummus.  But dips aren't supposed to be healthy.  That is why you share them.  And why they are for parties only.  Or "parties".  Ya know what I mean.  ;)

So, what you have here is a layer of spiced up refried beans (I like them best slightly warm), a layer of cheddar, a layer of sour cream (obv., not fat free/low fat), a layer of guacamole (two avocados, diced tomato, red onion, cilantro and lime juice), Monterey jack cheese, black olives and topped with a homemade pico de gallo.  SOOOO yummy.  

Mexican Layer Dip

by Pioneer Woman

1 can Refried Beans

Tabasco Sauce, To Taste

1 can Diced Green Chilies

Ground Cumin, to taste

3/4 cups Grated Sharp Cheddar Cheese

1 cup Sour Cream

1 cup Guacamole

3/4 cups Monterey Jack Cheese

1 can Black Olives

1 cup Pico De Gallo

Begin by throwing the refried beans into a small pan over medium-low heat. Add several dashes of Tabasco sauce and a small can of (undrained) diced green chilies. Stir well. Next, sprinkle a little bit of ground Cumin.

Spread the beans on the bottom of a glass bowl or high-sided dish. Over this sprinkle the sharp cheddar. Next, plop your sour cream. And spread it into a single layer, being careful not to disturb the cheese underneath.

The next layer is the guacamole. Spread it over the sour cream. Follow this with a layer of Monterey Jack Cheese and a nice sprinkling of chopped black olives.

Lastly, place a generous layer of Pico de Gallo. You can also, if you have the gumption for it, sprinkle some diced jalapenos over top.

(Servings: 8-10, Prep time: 20 min., Cook time: 0 min, Difficulty: Easy)

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