Posts Tagged With: Black Beans

Veggie Stuffed Poblanos

Man, I’m really slacking on the Monday posts lately, huh?  Maybe it just reflects my “meh” attitude towards Mondays.  Or maybe its because I try not to think about Monday until it actually arrives and I’m forced to acknowledge it.  Either way, sorry about that, friends – I promise to try harder next week!!

So I was on a Mexican kick the other weekend when I decided to take a second stab at tamales AND stuffed poblanos.  I don’t know, it sounded good for some reason.  Actually, I know the reason…we have this really awesome cafeteria at work with real chefs and one of them specializes in Latin food.  Anyways, he made the most awesome vegetarian stuffed poblanos with mole and crema on top that I went nuts over. While these weren’t quite the same (I knew they wouldn’t be), I still wanted to see what recipes I could find to stuff those emerald gems with.

So quick sad story before we get to the recipe.  Notice how my peppers look a little sickly?  Yea, that color just isn’t right you know?  I know.  Its because they aren’t actually poblanos (but they should be).  I kid you not, I had been to the grocery earlier in the week and they had millions of poblanos so I figured I was safe to get them a couple days later.  Wrong-o.  They had ZERO.  So sad.  So good thing for smart phones because as I stood sighing in a very loud and highly annoyed manor, I was able to determine that cubanelle peppers were a somewhat acceptable substitution (that is compared to the other two varieties of peppers I had to chose from – Bell and jalepeno).  And I kid you not, I went back two days later to the store and guess what?  Millions of poblanos again.  What.  The.  Heck?  OH well, maybe next time…

Enjoy!

  • 8 poblano chiles
  • 1 c. finely chopped red bell pepper
  • 1 1/2 c. fresh corn kernels
  • 1/2 c. chopped green onions
  • 2 TBS pine nuts, toasted
  • 2 garlic cloves, minced
  • 3/4 c. (3 ounces) crumbled queso fresco, divided
  • 2 TBS chopped fresh cilantro
  • 1 tsp. salt, divided
  • 1/4 tsp/ ground red pepper, divided
  • 1 (15-ounce) can black beans, drained and divided
  • 2 TBS butter
  • 1/2 tsp. ground cumin
  • 1/8 tsp. ground nutmeg
  • 2 TBS all-purpose flour
  • 2 c. 2% reduced-fat milk
  • 1 TBS fresh lime juice
  • 1/2 cup dry breadcrumbs

Preheat broiler.

Place chiles on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened, turning after 4 minutes. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile; discard seeds, leaving stems intact.

Preheat oven to 350°.

Heat a large nonstick skillet coated with cooking spray over medium heat. Add bell pepper; cook 4 minutes, stirring frequently. Add corn, onions, nuts, and garlic; cook 2 minutes, stirring frequently. Remove from heat; stir in 1/2 cup cheese, cilantro, 1/2 teaspoon salt, and 1/8 teaspoon ground red pepper.

Place half of beans in a bowl; mash with a fork. Add mashed beans and whole beans to corn mixture. Spoon about 1/3 cup bean mixture into each chile; fold sides of chile over filling. Arrange stuffed chiles in an 8-inch square baking dish coated with cooking spray; set aside.

Melt butter in a medium saucepan over medium-low heat; add 1/8 teaspoon ground red pepper, cumin, and nutmeg, and stir with a whisk. Cook 30 seconds, stirring constantly. Gradually add flour, and stir with a whisk; cook 5 minutes, stirring constantly. Gradually add milk. Stir with a whisk until blended.

Increase heat to medium. Cook milk mixture 8 minutes or until thick. Remove from heat; stir in 1/2 teaspoon salt and lime juice. Pour milk mixture over stuffed chiles.
Combine remaining 1/4 cup cheese and breadcrumbs; sprinkle over milk mixture. Bake at 350° for 20 minutes or until sauce is bubbly.

Preheat broiler.

Broil 1 minute or until top is golden brown.

Cooking Light

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Categories: Entrees, Mexican, Recipes | Tags: , , | 2 Comments

Chicken Tortilla Soup

Winter finally came to Ohio.  I guess we were past due?  I really just wish we’d skip it all together with and go straight to summer…I want flip flops and dinner outside and late night walks and sundresses and swimming and…I really could go on.  I yearn for that first day that I walk outside and the sun is actually warm on my skin.  Oh my gosh I can’t wait!  But until then, I shall remain bundled up on the couch in my 63° house and eat soup.

Mmmm, noodle soup (No Joey, there’s no noodles here!  I’m a not-so-closet Friends addict – if you’ve seen this episode with the soup commercial audition, then I hope you chuckled, if not then just ignore me)!  This is a pretty hearty one that filled even Branden up and packs lots of Tex-Mex flavors.  The original recipe came from Adrianna over at A Cozy Kitchen, but I amended it to make it a little more filling for the hubby.

Enjoy!

  • 1 large fresh poblano pepper
  • 1 15-ounce can fire roasted diced tomatoes (in juice)
  • 1 TBS olive oil
  • 1/2 medium white onion, diced
  • 2 cloves garlic, peeled and roughly chopped
  • 4 c. chicken broth (or vegetable broth)
  • 2-3 corn tortillas, sliced into strips and halved
  • Salt to taste
  • 1/2 c. frozen corn
  • 1 c. black beans, rinsed and drained
  • 1 lb. chicken breasts, cooked and shredded
  • 1 avocado, diced
  • Handful of Monterey Jack Cheese, shredded
  • 1 lime, cut into 6 wedges

Quickly toast the pepper by turning it an inch or two above an open flame for a few seconds until its aroma fill the kitchen. (Lacking an open flame, toast it in a dry pan over medium heat, pressing it flat for a few seconds, then flipping it over and pressing it again.)

Break the pepper into pieces and put in a blender jar along with the tomatoes with their juice.

Heat the oil in a medium (3- to 4-quart) saucepan over medium-high. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes. Scoop up the onion and garlic with a slotted spoon, pressing them against the side of the pan to leave behind as much oil as possible, and transfer to the blender. Process until smooth.

Raise the heat under the pan to medium-high. When quite hot, add the puree and stir nearly constantly, until thickened to the consistency of tomato paste, about 6 minutes. Add the broth. Reduce the heat to medium-low and simmer for 15 minutes. Taste and season with about a teaspoon of salt (amount depends on the saltiness of the broth).

While soup is simmering, pour three tablespoons of vegetable oil in a skillet. When oil is hot, add tortilla strips and fry until crispy. Transfer to a paper towel to drain and set aside.

Just before serving, add the shredded chicken and corn to the simmering broth. Ladle the soup into the bowls and top with cubed avocado, shredded cheese and tortilla strips.

Categories: Entrees, Mexican, Recipes, Soup | Tags: , , , , , | 6 Comments

Beef, Black Bean, and Chorizo Chili

It was really cold and rainy here the other day so it was perfect chili weather.  I’ve been looking for a new red chili recipe because red beans (kidney beans) don’t sit so well with Branden…yes I know, I could just substitute for different beans or leave them out altogether with, but I like exploring my options.  Honestly, I think from now on, this is going to be my go-to red chili.  This thing is amazing and I am totally hooked on the beef chunks AND chorizo.  Meat lovers rejoice!

This is kind of spicy from the chipotle peppers, so try cutting them in half for a milder chili if desired.

Enjoy!

  • 2 links Spanish chorizo sausage (about 6 1/2 ounces), thinly sliced (I used ground this time…it was easier)
  • 1 1/2 pounds beef stew meat
  • 1 1/2 cups chopped onion
  • 4 garlic cloves, minced
  • 1 (7-ounce) can chipotle chiles in adobo sauce
  • 3 tablespoons tomato paste
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 2 teaspoons unsweetened cocoa
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 cup dry red wine
  • 1/4 cup fresh lime juice
  • 2 (14-ounce) cans less-sodium beef stock
  • 1 (28-ounce) can whole tomatoes, undrained and chopped
  • 2 tablespoons masa harina
  • 1 (15-ounce) cans pinto beans, rinsed and drained
  • 2 (15-ounce) can black beans, rinsed and drained

Heat a Dutch oven over medium-high heat. Add chorizo to pan; sauté 3 minutes or until browned. Remove chorizo from pan. Add half of beef to pan; sauté 5 minutes or until browned. Remove beef from pan. Repeat procedure with remaining beef. Add onion and garlic to pan; sauté 3 minutes.

Remove 4 chipotle chiles from can, and chop. Reserve remaining chiles and sauce for another use. Add chorizo, beef, chopped chiles, tomato paste, and next 6 ingredients (through ground cumin) to pan, and cook for 1 minute, stirring constantly. Stir in red wine, lime juice, beef broth, and tomatoes; bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.

Gradually stir in masa harina. Add pinto beans and black beans; bring to a boil. Cover, reduce heat, and simmer 30 minutes.

Adapted from Cooking Light

Categories: American, Entrees, Recipes, Soup | Tags: , , , | 4 Comments

Jamaican Chicken Stew

For those of you who haven’t noticed, I am all about a quick weeknight dinner that tastes like I slaved over it for hours.  Don’t get me wrong, I love to cook  so I don’t mind spending hours on end in the kitchen, but sometimes I’m just whooped by the time I get home from work and errands at 6:30 on most weeknights.  Since I don’t exactly want to be eating dinner at 10 p.m., I rely heavily on easy weeknight dinners that taste great…like this one.  This was a major hit with Branden, too (who said we “definitely are making this again”).  Now that I moved away from “diet” recipes and have been focusing on more well rounded, high protein and high fiber recipes (packed with lots of flavor), I’ve had a much happier husband.  Lesson learned.

This recipe is delicious and a tad spicy which is nice.  I served it over jasmine rice (mostly because I like the flavor and texture better than plain white rice), but use whatever you’d like.  Other than that, I wouldn’t change a thing!

Enjoy!

  • 1 cup uncooked Jasmine rice (or other long-grained rice)
  • 2 tsp. olive oil
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • 1 lb. boneless, skinless chicken breast, cut into bite sized pieces
  • 1 tsp. curry powder
  • 1 tsp. dried thyme
  • 1/2 tsp. ground allspice
  • 1/2 tsp. crushed red pepper
  • 1/2 tsp. cracked black pepper
  • 1/2 c. dry red wine
  • 2 TBS. capers (drained)
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1 (14.5 oz.) can fire roasted tomatoes, undrained
  1. Prepare rice according to package directions, omitting salt and fat.
  2. While rice cooks, heat oil in large skillet over medium-high heat.  Add onion and garlic, saute 3 minutes or until tender.  Combine chicken and the next 5 ingredients (through black pepper) in a bowl.  Add chicken mixture to skillet; saute 4 minutes.  Stir in wine, capers, beans, and tomatoes.  Cover, reduce heat, and simmer 10 minutes or until tender.  Serve over rice.
Categories: Entrees, Latin, Recipes | Tags: , , , , | 1 Comment

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