Quinoa and Black Bean Bowl

I needed something quick to make on a busy day. Knowing I had limited food in the refrigerator, I had this looming thought….I should have stopped at the grocery store before now. Then I remembered my pressure cooker/InstaPot. I began to formulate a plan in the back of my mind. I knew I had lentils, quinoa, chick peas, and black beans. Surely there was something I could create with those staples. A search on the internet, bombarded me with many recipes to choose from. In my normal style, I looked at two or three to compare and contrast, and came up with some version of my own. Within 30 minutes, dinner was done and my belly was satisfied. The best part of this recipe, is it didn’t require many fresh ingredients. So if it’s been a bit since the groceries have been replenished, this may be one of those recipes you can pull out in that emergency….just like I had to.

Quinoa and Black Bean Bowl

Ingredients:

• 1 TBSP avocado oil

• 1 small onion diced

• 1 garlic clove, minced

• 1 bell pepper, seeded and diced

• 2 tsp. chili powder

• 1 tsp. cumin

• 1 tsp. coriander

• 1/4 tsp. cayenne pepper (optional)

• 1 cup quinoa

• 1 can black beans, rinsed and drained

• 1 can organic diced tomatoes

• 1 1/4 cup water or vegetable broth

• garnishes: avocado, cilantro, cheese, tomatoes

Directions:

1. Set the pressure cooker on sauté mode. Add oil, onion, and garlic. Sauté until onion is fragrant. Add bell pepper and spices. Continue sautéing for 2 minutes.

2. Add quinoa, black beans, diced tomatoes, and water.

3. Cover pressure cooker and select rice/beans on low.

4. When pressure has been released, divide into individual bowls and serve with garnishes.

Serves: 4

Cauliflower Enchilada

We have been told for years to choose vegetables that are dark green as they have the most health benefits.  I'm here to tell you that cauliflower is the exception! Cauliflower contains many antioxidants and phytonutrients that have been shown to protect us against cancer.  The fiber contained in cauliflower also helps with satiety, weight loss and a healthy digestive tract.  Fall is a great time to take advantage of cold crops.  My daughter, who visited a farmer's market in Pennsylvania, brought back fresh cauliflower. During the work week, I needed something fast to make for supper.  This was the result.  I hope your family likes it as much as mine.

Cauliflower Enchilada 

• 8 corn tortillas
• 8 ounces sliced mushrooms
• 2 cups chopped cauliflower
• 1 can black beans
• 1/2 tsp cumin
• 1/4 tsp coriander
• 1/8 tsp garlic powder
• 1/8 tsp onion powder
• Salt and pepper to taste
• Enchilada sauce
• Cheddar cheese (optional)

Directions:

1. Preheat oven to 350 degrees.
2. In a 9x9 casserole dish, add 1/4 cup enchilada sauce and swirl to coat, set aside.
3. In a skillet add 1/4 cup of water and cauliflower, cover and steam for several minutes.  Add mushrooms and continue to steam for another few minutes.  Add seasonings.
4. Arrange four corn tortillas in the corners on the dish. Add half of the prepared cauliflower and mushroom mixture. Top with additional corn tortillas and add remaining mixture.  
5. Pour enchilada sauce over mixture.  Sprinkle cheese, if using, over top of sauce.
6. Bake for 15 minutes or until the cheese is melted or the sauce is bubbling.
7. Serve with fresh guacamole.

Easy Enchilladas

Here is a quick and tasty enchillada dish that's a keeper on a busy work night.  Feel free to substitue cooked ground beef seasoned with taco seasoning in place of the beans.

Easy Enchilladas

2 cans refried beans 1 small onion, chopped 1/2 cup shredded Montrey Jack cheese 8 flour tortillas 2 cups prepared enchillada sauce 1/2 cup shredded cheddar cheese

Directions:

Preheat oven to 350º.  Place 1/4 cup enchillada sauce in 9x11 baking pan and set aside. In a medium bowl combine refried beans, onion, and Montrey Jack cheese.  Divide filling between 8 flour tortillas.  Roll up totillas, place seam side down in baking dish.  Top with remaining enchillada sauce. Cover with aluminum foil and bake for 20 minutes.  Uncover, sprinkle with cheddar cheese and cook an additional 10 minutes.

Breakfast Tostada

Our family loves Mexican food, even for breakfast.  When the family needs a break from the ordinary, here is a pretty and tasty breakfast for any occasion.

Breakfast Tostada

• 8 Corn Tortillas
• 1 Can Refried Beans
• 8 Eggs
• 1 Cup chopped lettuce
• 1 Avocado, peeled and diced Fresh or canned salsa
• Cheese (optional)

Directions:

1. Place tortillas in a skillet on medium/high one-at-a-time to warm.  Place another, smaller skillet on top of tortilla to press down.  Cook for 2-3 minutes until warm and slightly browned. Carefully turn tortilla over and repeat the procedure.
2. Place warmed tortillas on cookie sheet or individual plates to cool.
3. Open the can of refried beans and warm according to packaged directions, keep warm.
4. While beans are cooking, fry eggs according to desired method.
5. Layer tortillas first with beans, then egg.  Add chopped lettuce, avocado pieces, and salsa. Add cheese and/or cilantro if desired.
6. Serve immediately.