Skillet Enchiladas

These enchiladas, which require no rolling up, can be made in about 30 minutes. They flavor was delicious and leftovers reheated very well. I think this dish may be part of my new rotation. Don't let the long list of ingredients keep you from making this dish since many of them are seasonings.

• 1/2 sweet onion, chopped
• 1/2 poblano pepper, seeds removed and chopped
• 1 red bell pepper, seeds removed and chopped
• 1 small zucchini, chopped
• 4 cloves garlic, minced
• 1 cup frozen corn
• 1 can (15 oz) black beans, rinsed and drained
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• juice from 1/2 a lime
• 20 ounces red enchilada sauce
• 8 corn tortillas, cut into thick strips
• 1 1/2 cups Daiya cheddar shreds
• 1 scallion, sliced for garnish
• chopped cilantro for garnish
• Other garnish ideas, chopped avocado, sliced radishes, pico, picked jalapenos

In a large skillet add the onion, poblano, red bell and zucchini. Add a splash of broth or water and saute for 4 to 5 minutes until veggies are soft.

Stir in garlic and cook 1 more minute.

Stir in corn, black beans, chili powder, cumin, paprika, pepper and lime juice.

Pour half of the enchilada sauce over veggies and stir.

Add tortilla strips and stir.

Add remaining sauce and stir until the tortilla strips are covered with the sauce.

Cook 2 to 3 minutes so it can thicken a bit. Add 1/2 cup cheese and give it another stir. Let cook about 2 more minutes.

top with the remaining cheese and place lid on the skillet so the cheese melts.

Serve with desired garnishes and enjoy!!

Lentil and Spinach Soup

This hearty soup is full of vegetables and flavor. You probably have everything to make a big pot right now. I cooked this on the stove top but you could just toss everything in the slow cooker and set it on low for 6-8 hours.

• 32 ounces no or low sodium vegetable stock
• 1 cup brown lentil, rinsed and drained
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 1 carrot, chopped
• 5 cloves garlic, minced
• 1 zucchini, cut into 1/2 inch pieces
• 1 teaspoon ground cumin
• 1/2 teaspoon ground oregano
• 1 can no sodium diced tomatoes
• 4 cups baby spinach
• freshly ground black pepper

In a large soup pot combine the first six ingredients (broth through garlic) and 1 cup of water. Bring to a boil over medium- high  heat. Reduce heat and simmer covered 25-30 minutes until lentils are done.

Stir in zucchini, cumin and oregano. Simmer, uncovered about 10 minutes.

Add tomatoes and spinach. Stir well.

Taste and add black pepper, if needed you can add more cumin and/or oregano.

 
This soup has amazing flavors. I topped mine with a little nutritional yeast before serving.

Enjoy!

Red Curry with Veggie Dumplings

This recipe is based from one I saw on alexafuelednaturally. I made it without oil or added salt. The flavors are delicious and it's very filling. Although the ingredients would make you think it's very spicy I didn't find it that way at all. However, you could use less of the spicier ingredients and add more when you actually eat the dish.

• 1 sweet onion, diced
• 6 garlic cloves, minced
• 1 inch fresh ginger, peeled and minced
• 1 cup broccoli, cut into small florets
• 1 container extra firm tofu, cut into bite-sized cubes
• 1 red bell pepper, chopped
• 6 cups vegetable broth
• 2 can coconut milk
• 1 tablespoon low-sodium soy sauce
• 4 tablespoons red curry paste (I love the Thai brand)
• 1 tablespoon 100% pure maple syrup
• 1 tablespoon Sriracha
• 1 package Thai Basil Vegetable Dumplings
• cilantro and lime slices for garnish

In a large pot over medium heat add 1/4 cup water and saute the onion, garlic and ginger. Saute for about 5 minutes adding more water if needed.

Then add the bell pepper, tofu and broccoli and saute for 7-8 minutes. Stir occasionally.

Add  vegetable broth, coconut milk, soy sauce, curry paste, maple syrup and Sriracha. Bring to a simmer and cook for 10 minutes until vegetables are tender.

Mix 4 tablespoons Tapioca Starch with enough water to dissolve it. Stir it well and then add to the pot to slightly thicken the dish. Add dumplings to the soup and allow to cook according to the package directions. Stir occasionally.

Serve with hot rice, a squeeze of lime and a few sprigs of cilantro.

Enjoy!

Three Bean Salad

This salad is so full of flavor. We served it as a dip with tortilla chips. But it  would be great served over chopped lettuce or in a wrap. I made this to take to Anna's for a get together yesterday and everyone loved it. If you can get low sodium or no sodium canned goods then use those.

Salad Ingredients:

• 1 can black beans, rinsed and drained
• 1 can kidney beans, rinsed and drained
• 1 can great northern beans, rinsed and drained
• 1 yellow bell pepper, chopped
• 1 red bell pepper, chopped
• 12 ounce package frozen corn kernels
• 1 red onion, chopped (my onion was pretty big so I used half)
• 1/4 cup fresh cilantro, chopped

Prepare all the ingredients for the salad placing them in a large bowl. I love all of these colors.

Mix the ingredients well.

Dressing Ingredients

• 1/2 cup red wine vinegar (I used organic with the mother)
• 1 lime, juiced
• 2 tablespoons maple syrup
• 1 teaspoon salt
• 1 clove garlic, crushed then chopped
• 1 tablespoon ground cumin
• 1/2 tablespoon crushed red pepper
• 1/2 teaspoon chili powder

Put all the dressing ingredients in a pint mason jar.

Shake it really well. Then dump it in the bowl with the salad ingredients.

Then dump it in the bowl with the salad ingredients. Give it all a good toss. Let it sit for and hour or two before serving for the flavors to marry.