Refried Bean Poblanos with Cheese

We've been on a Tex-Mex spree, here's another delicious recipe adapted from one I found on MyRecipes. The gooier and hotter the better. I don't usually cook in the microwave (that's not really cooking- is it??) but this came together so fast for a week night meal I appreciated the quickness.

• 4  medium poblano chiles, halved and seeded
• 1  can vegetarian refried beans
• 1  (8.8-ounce) pouch Uncle Ben's Original Ready Rice
• 1/2  cup  picante sauce
• 1  cup  (4 ounces) Vegan Gourmet Nacho Cheese Alternative (or your choice of cheese)
• Chopped fresh cilantro (optional)

Place chile halves, cut sides up, on a microwave-safe dish. Cover with wax paper; microwave at HIGH 3 minutes.

While chiles cook, combine beans, rice, and picante sauce in a medium bowl, stirring well. (I know it's not pretty, but it is good!)

Spoon bean mixture evenly into chile halves.

Cover with wax paper; microwave at HIGH 2 minutes.  Uncover chiles, sprinkle each half with 2 tablespoons cheese, and microwave at HIGH 1 to 2 minutes or until cheese melts.

 Sprinkle evenly with cilantro, if desired.

Be sure to garnish with lettuce, salsa, sour cream (Toffuti) and pickled jalapeno slices. Yummy!

Bean and Beef Enchilada Casserole

Mexican, Chinese, Thai, Japanese, Southern, you name it we love spicy, ethnic and regional foods. I found this recipe in the BHG magazine and made it vegan, very easy to do with just a change in a few ingredients. This came together quickly and was even better as a left over. Casserole and one pot wonders make dinner a snap! Don't forget to garnish with a side of  shredded lettuce, salsa, sour cream (Toffuti) and jalapenos.

• 1 package Tofu crumbles (whatever brand you prefer)
• 1/2 cup  onion, chopped
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 15-ounce can  pinto beans, drained and rinsed
• 1 4-ounce can  diced green chili peppers
• 8-ounces Toffuti sour cream
• 2 tablespoons  all-purpose flour
• 1/4 teaspoon  garlic powder
• 8 6-inch  corn tortillas
• 1 10-ounce  can enchilada sauce  
• 1 cup Daiya shredded cheddar cheese (4 ounces)

In a large skillet cook the onion, chili powder, and cumin until onion is tender. 

Stir pinto beans and undrained chili peppers and crumbles, stir well and set aside.

In a small mixing bowl stir together sour cream, flour, and garlic powder until combined; set aside.

Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary.  

Top with half of the meat mixture.

Then half of the sour cream mixture.

Then half of the enchilada sauce.

Repeat layers.

Cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly. (sorry no pic)

Uncover; sprinkle with cheese and bake 5 minutes more or until cheese is melted. 

Serves 6-8. Enjoy

Brazilian Black Bean Stew

We love soups, stews, one-pot wonders... if you've visited this blog you know this. As the weather here in Florida is warming up I have to get these delicious bowls of comfort food in while I can. I found this stew on VegKitchen and wanted to give it a try. The only real change I made was in using a jalapeno since that is what I had. The VegKitchen web site has tons of great ideas and recipes to try, go check it out.. after you've tried this dish! 

• 1 cup tomato juice
• 1 1/2 cups brown rice
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 4 cups cooked black beans, or two 16-ounce cans, drained and rinsed
• 1 large bell pepper, diced
• 1 can diced tomatoes
• 1 small fresh jalapeno, or to taste
• 1/4 cup chopped fresh cilantro or parsley
• Salt to taste

Combine the tomato juice and 3 cups water in a large saucepan and bring to a simmer.

Add the rice, then lower the heat and simmer gently, covered, until all the liquid is absorbed, about 35 minutes.

Heat the oil in a large soup pot or steep-sided stir-fry pan. Add the onion and sauté over medium heat until translucent.

Add the garlic and continue to sauté until the onion is golden.

Stir the diced sweet potatoes into the pot along with 1 1/2 cups of water.

Bring to a simmer, then simmer gently, covered, until the sweet potato dice are just tender but still firm, about 10 to 15 minutes.

Add the beans, bell pepper, tomatoes, and jalapeno. 

Simmer gently for 15 minutes more, uncovered.

Stir in the parsley or cilantro and season to taste with salt. Serve over the hot cooked rice.

Enjoy!