I hate salads.
Wait, let me rephrase that.
I hate healthy salads.
Give me a Greek salad covered in dressing and a ton of feta or a Caesar salad (oh yum) but never a green on with little to no dressing.
But then, my cousin clued me in. Think outside the box! Top your salad with sweet potato fries, she said. Dump chili on top of it, I said. Dump sweet potatoes AND chili on top, the voices in my head said.
Best. Idea. Ever!
So today, I thought I’d share the base recipe I use for chili so you can too your salads with it too!
I use the recipe on skinnytaste.com. Every time I make it, however, I’m out of something. I used crushed tomatoes instead of diced. Diced tomatoes with green chilies instead of tomato sauce and diced green chilies. I throw in three diced peppers in a tablespoon of abodo sauce in addition to the chili powder (or instead of it) for some extra heat. I’ve substituted faux meat crumbles for the meat and it was delicious. You could omit that completely and add an extra can of beans.
It’s very flexible.
Now make it and top your salads with it. No dressing necessary!
I decided to create my own enchilada recipe. Maybe enchiladas aren’t all that complicated or fancy, but I’ve been thinking about this recipe since I made the burritos. It didn’t hurt that I also bought a few Torchbearer Sauces to make cooking more fun and adventurous. I tasted the Chipotle BBQ and it was a little bit sweet with a nice spicy kick. Mmmm-mmmm.
So, without further ado:
A heavy spray of olive or canola oil
1 small onion, roughly chopped
2 15 ounce cans of beans, drained and rinsed (I used black and great northern white beans)
1 15 ounce can of diced tomatoes
3/4 cup chipotle BBQ sauce
2 tablespoons oil or butter
1 1/2 cup of cheese (use an assortment of cheese for the best sauce, I used mozzarella and feta, 2:1)
What you’ll do:
- Add the diced onion to the skillet and sauté in oil for 5 minutes, until becoming soft.
- Add the garlic and give that a stir for about 1 minute, until fragrant.
- Add the rinsed beans, tomato, chili powder and cumin the the skillet. Allow to cook over medium, at a low boil/simmer for about 10 minutes.
- Remove from heat and allow to cool slightly.
- Meanwhile, make the cheese sauce by melting butter or heating oil in a pot large enough to hold at least a quart.
- Add the flour to the fat to make a roux. Then add the milk and bring it to simmer, allowing the milk to thicken.
- Once it thickens, add the cheese.
- To assemble the enchiladas, spread about 1 tablespoon of BBQ sauce and 1/8th of the filling on each tortilla. Roll them up and place them seam side down in a cake pan.
- Pour the cheese sauce over top and place the assembled pan in the oven at 325*F for 30 minutes.
Serve with rice, chips and/or a veggie.
It’s another meat-free meal! I decided I need to be thrifty again. Moving is expensive, guys!
I had a recipe saved on my iPad’s camera roll from The Curvy Carrot for Bean Burritos.
My ingredient list is pretty similar to hers with a few tweaks to accommodate my pantry, my taste, and my wish to use coconut oil for everything.
- 1 teaspoon coconut oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/3 cup water
- One 15-ounce can kidney beans, drained and rinsed
- One 15-ounce can black beans, drained and rinsed
- 8 8″ wheat flour tortillas
- Toppings: I used spinach and cheese in some and spinach and raspberry chipotle mustard in others.
What you do:
- In a large pan over medium heat, heat the oil until it “shimmers.”
- Add the onion to the oil and cook until softened, about 4-5 minutes. (Stir it often so nothing burns.)
- Add the garlic, chili powder, cumin, and cayenne pepper, and cook for another minute or two.
- Add the water and the beans and bring to a boil. Once it boils, decrease to medium-low heat and simmer for 10 minutes.
I assembled half of the burritos by placing a piece of thinly sliced provolone in the bottom third of the tortilla, placing about 1/3-1/2 cup bean mixture on top of that and then a small handful of spinach on top of that. Then you fold the sides in very carefully, fold the bottom up and roll the burrito into a log. I wrapped them in foil and placed them in the freezer after I was done.
For the other half, instead of cheese, I spread about a teaspoon of raspberry chipotle mustard from Tait Farm Foods where I placed the cheese in the first 4 burritos and proceeded as usual to finish and freeze them.
The original recipe would have made 4 burritos IF you used actual burrito tortillas rather than the 8″ tortillas. You’d just increase your fillings accordingly. The 8″ tortillas made 8 small burritos. They’re cute and tasty, but I have a feeling I’ll be eating two for lunch most days. Unless I can convince myself that fruit is the answer and I can actually eat like a girl this week.
I don’t like eating like a girl. I’ve decided that I’ll only eat that way on week days, non-date nights, non-BYOB dinner nights and non-Wednesday-Night-Supper-Club nights.