Black Bean and Pepper Salad

Black Bean and Pepper Salad

adapted from Bon Appetit July 1998

A zesty salad that goes well with any Tex-Mex entree.

Makes 2 servings                                                            1 WW pts/ serving                                             

3 mini red, yellow or orange bell peppers, chopped

1/2 15- to 16-ounce can black beans, rinsed, well drained and rinsed
1/4 cup finely chopped onion
2 Tbsp. chopped fresh Italian parsley
2 Tbsp. chopped fresh basil

1/2 tsp. minced garlic
2 1/2 tsp. red wine vinegar
1 1/2 tsp. olive oil
1/2 tsp. grated orange zest
Kosher salt and freshly ground black pepper

1. In a bowl, combine the peppers, beans, onion, parsley, basil and garlic; Toss to combine.
2. Whisk together the vinegar, oil and orange peel; Pour over bean mixture and toss to combine.
3. Season to taste with salt and pepper. 
4. Serve chilled or let stand 30 minutes at room temperature before serving. 

Enjoy!

Black Bean & Chorizo Soup

Black Bean & Chorizo Soup

adapted from Food & Wine December 2016

This is a hearty, satisfying soup that freezes well.

Makes 2 servings                                                            4 WW points / serving

8 oz. dried black beans, rinsed and soaked overnight
1 small bay leaf
1/3 tsp. dried thyme
1 small parsley sprig

1 1/2 onions—1/2 quartered and 1 finely chopped

1 1/2 tsp. Kosher salt 

2 tsp. olive oil  

1 link Aidell™ Chorizo Smoked Chicken Sausage, chopped 

1 garlic cloves, minced 

1/2 tsp. ground cumin 

2 cups homemade chicken stock or canned broth

1 cup water

Kosher salt  & freshly ground black pepper, to taste

Thinly sliced radishes, cilantro sprigs for garnish, optional

Lime wedges and tortilla chips, for serving

1. Drain the black beans.
2. In a pot, combine them with enough water to cover by 3 inches. 
3. Place the bay leaf, parsley and thyme in a piece of cheesecloth and secure with a string to make a satchel
4. Add the herb satchel, quartered onion and salt tp the beans; Bring to a boil over medium-high heat. 
5. Reduce the heat to low, cover and cook until the beans are just tender, about 1 hour. 
6. Drain the beans and discard the herb satchel and onion; Wipe out the pot.
7. In the same pot, heat the olive oil; Add the chorizo and cook over moderate heat, stirring occasionally, until starting to crisp, about 4 minutes. 
8. Add the chopped onions, the garlic and cumin; season with salt and pepper, to taste.
9. Cook over moderate heat, stirring occasionally, until the onions are tender, about 10 minutes. 
10. Add the stock and 1 cup of water and bring to a boil. 
11. Return the beans to the pot, cover, reduce the heat to low and continue cooking until the beans are very tender and the soup has thickened, about 1 hour and 45 minutes. You may need to add up to another cup of broth or water towards the end of cooking it it thickens faster than the beans cook.
12. Ladle the soup into bowls and serve garnished with radishes and cilantro, if using. 
13. Pass lime wedges and tortilla chips at the table.

Enjoy !

Southwestern Shepherds Pie

Southwestern Shepherds Pie 

adapted from Taste of Home

In honor of National Pi Day, we are making Pie. Swapping out turkey for the traditional lamb, adding a bunch of vegetables and topping it with a combination of mashed cauliflower and potatoes makes this pie much more WW™ friendly.

Makes 2 servings                                                                2 WW pp / serving

1/2 lb. lean ground turkey breast
1/2 small onion, chopped
1 garlic clove, minced
pinch of salt
1/2 cup cream-style corn

1/4 cup corn

1/4 cup black beans, drained and rinsed  

1 small tomato, seeded and chopped
2 Tbsp. chopped green chilies
1 Tbsp. hot pepper sauce (optional)

2 servings Cauliflower-Potato Mash

2 Tbsp. fat free cheddar cheese

1. Preheat oven to 425°. 
2. In a large skillet, coated with cooking spray cook turkey, onion, garlic and salt for 8-10 minutes or until turkey is no longer pink and onion is tender, breaking up turkey into crumbles. 
3. Stir in corns, black beans, tomato, green chilies and, if using, pepper sauce.
4. Divide between to oven safe baking dishes.
5. Top each serving with cauliflower-potato mash.
6. Place on a sheet pan and bake in the oven for 25 minutes or until heated through.
7. Top each serving with a tablespoon for fat free cheddar cheese and continue baking until melted, about 2 more minutes.

Enjoy!

Turkey Taco Bowl

Turkey Taco Bowl

A taco bowl is a great way to get all the flavors of tacos without the carbohydrates. Try cooking the ground turkey breast with my Salt-Free Taco Seasoning.

Makes 1 serving                                                                3 WW pp / serving

3 ounces cooked ground taco turkey breast

1/2 cup Multicooker Black Beans
1/3 cup Cilantro Lime Cauliflower-Rice Blend

1/4 cup sautéed red onions

2 Tbsp. roasted red pepper strips

2 Tbsp. reduced fat Mexican cheese blend

1/4 cup chopped tomato

1 cup chopped lettuce

1 Tbsp. fat free sour cream

2 Tbsp. fat free salsa

1. Arrange all ingredients in a large bowl.
2. Serve with additional salsa on the side.

Enjoy!

Multicooker Black Beans

Multicooker Black Beans

adapted from The Simple Veganista

Making beans in a multicooker or pressure cooker requires no soaking. The beans are tender, brothy beans that are ready in about an hour. 

Use the beans as a side, part of a burrito or taco bowl.

Makes about 2 1/2 cups                                                     0 WW pp / serving

1/2 lb. dried black beans, rinsed and broken beans removed
1/2 small onion, diced
2 garlic cloves, minced
1/2 serrano pepper, seeds and ribs removed and diced
1/2 tsp. cumin
1/2 tsp. oregano
1/2 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
1 bay leaf
2 cups homemade chicken or vegetable stock

1. Place all of the ingredients in the Instant Pot.
2. Cook the beans under high pressure for 50 minutes.
3. Let the pressure cooker naturally vent for about 20 minutes.
4. Adjust seasoning prior to serving.

Enjoy!

Vegetable Soup with a Beefy Broth

 Vegetable Soup with a Beefy Broth

adapted from Cooking Light Annual Recipes 2000

I very rarely use canned broths. By collecting vegetable scraps in a bag in the freezer you can easily make a home made broth / stock with the stuff that you would otherwise throw away. I then add chicken or beef base to change the flavor but the vegetable stock adds a deepness of flavor and added nutrients.  Don't have the time to make your own stock use the canned vegetable and add beef base or just use beef broth.

Makes 4 servings                                                       1 WW Blue point / serving

Cooking spray

1 cup chopped onion

3 cloves garlic, minced

1 cup chopped celery

1/2 medium zucchini, chopped

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/2 tsp. dried rosemary

3 1/2 cups vegetable or beef broth

1 Tbsp. + 3/4 tsp. beef base (omit if using beef broth)

2 1/4 cups frozen mixed vegetables (I like carrots, corn and green beans)

1/2 can (15 oz.) black beans

1 can (14.5 oz.) diced tomatoes, with juices

1/4 cup orzo pasta

1/4 cup fat free tomato sauce

1 cup shredded green cabbage

Kosher salt & freshly ground black pepper

1. In a soup pot coated with cooking spray, cook the onion and garlic for 2 minutes. 
2. Add the celery, zucchini, basil, oregano, rosemary, broth, soup base if using and beans. Bring to a boil.
3. Reduce heat to a simmer and cook for 30 minutes.
4. Add the tomatoes, orzo and tomato sauce. Bring to a boil and cook for 20 minutes or until the pasta is tender.
5. Add the frozen vegetables and the cabbage. Cook about another 5 minutes until the cabbage wilts.
6. Season to taste with kosher salt and freshly ground pepper before serving.

Fat Free Refried Black Beans

 Fat Free Refried Black Beans

adapted from Mexico One Plate at a Time (Bayless)

This fat free version has all the flavor without any fat.

served with Zucchini & Corn Enchiladas

Makes 2 servings                                                         WW Blue points / serving

1 cup black beans

Cooking spray

1/4 medium onion, chopped

1 garlic clove, minced

about 3 Tbsp. homemade vegetable stock or canned broth

Jalapeno salt or Kosher salt

1. In a small sauté pan coated with cooking spray, cook the onions until translucent, about 3-4 minutes.
2. Add the garlic and cook for another minute.
3. Transfer the onion mixture to a small food processor* 
4. Process the vegetables until smoother.
5. Add enough stock to make the mixture about the same consistency as mashed potatoes.
6. Return the mixture to the skillet and heat through. 
7. Add a little more stock if needed to maintain consistency.
8. Season to taste with salt.

Enjoy!

Southwestern Chicken Stuffed Peppers

 Southwestern Chicken Stuffed Peppers

adapted from Penzeys Catalogue

Stuffed peppers are frequently made with ground beef and white rice. This version cuts down on the fat and calories by using ground chicken breast and cauliflower rice.

If you prefer a less saucy stuffed pepper, reduce or eliminate the sauce.

Makes 3 servings                                                      0 WW Blue points / serving

3 bell peppers

1/4 lb. ground chicken breast

1/2 tsp. Penzeys Northwoods seasoning or your favorite poultry seasoning 

1/2 cup black beans, rinsed & drained

1/4 cup salsa

1/2 cup corn, canned or frozen, defroster

1/4 onion, chopped

2 cloves garlic, minced

1 15 oz. can diced tomatoes, divided

1/4 cup cauliflower rice

1/2 tsp. chili powder

1/4 tsp Arbol chili powder or your favorite hotter chili powder

1/4 tsp. ground cumin

Kosher salt & Freshly ground black pepper

2 tsp. dried minced onions

1/2 tsp. sugar substitute

3/4 tsp. dried basil

1 Tbsp. cake flour or all-purpose flour

3 Tbsp. water

1. Slice the tops off the peppers and chop. Set aside.
2. Remove the seeds and ribs from the peppers, leaving the peppers whole and set aside.
3. In a skillet coated with cooking spray, cook the chopped peppers, onion and garlic until tender crisp, about 5 minutes; transfer to a large bowl.
4. Coat the same skillet with cooking spray, cook the ground chicken until just cooked through.
5. Add the Northwoods or poultry seasoning and cook an additional minutes; transfer to the bowl with the pepper mixture.
6. Add the beans, salsa, corn, tomatoes, cauliflower rice, chili powders and cumin. Toss to combine.
7. Season to taste with salt and pepper.
8. Spoon the chicken mixture into the peppers and place in a oven proof pot of baking dish.; Set aside.
9. Puree 1 1/2 cups of the diced tomatoes in a small food processor or blender.
10. Add the pureed tomatoes to the same skillet the chicken was cooked in.
11. Add the minced onion, sugar substitute, and basil.
12. Combine the flour and water in a small dish and whisk to combine; add to the skillet with the tomato mixture.
13. Cook, whisking frequently for about 10 minutes or until the mixture thickens.
14. Top the stuffed peppers with the tomato sauce.
15. Cover the pan with foil and lid if using a pot; Bake 45 minutes covered.
16. Uncover and cook an additional 15 minutes.
17. Serve topping with additional sauce from the bottom of the pan.

Enjoy!

Chopped Salad with Creamy Chipotle Dressing

 Chopped Salad with Creamy Chipotle Dressing

adapted from Mexico One Plate at a Time by Rick Bayless

The dressing has a bit of a kick. If you want a milder spice add less of the chipotle pepper.

Makes 2 servings                                                       1 WW Blue point / serving

1/4 cup reduced fat mayonnaise

1/4 cup fat free  sour cream

2 Tbsp. fat free skim milk

2 tsp. cider vinegar

1/2 tsp. dried chipotle pepper

1/4 tsp. dried cumin

1/8 tsp. dried oregano

3 Romains lettuce leaves, chopped

1/4 cup black beans, drained and rinsed

1/4 cup whole kernel corn, canned or frozen

6 grape tomatoes, chopped

2 tortillas, crushed

2 tsp. Mexican queso freso, Cojita or feta cheese

1. Combine the mayonnaise, sour cream , milk, vinegar, chipotle pepper, cumin and oregano in a small bowl; whisk to combine.
2. Divide the lettuce, beans, corn and tomatoes between 2 small bowls.
3. Top with each bowl with 1 Tbsp. of salad dressing, 1 crumbled tortilla chip and 1 tsp. cheese.

Enjoy!

MYO BBQ Chicken Bowl

 Make Your Own BBQ Chicken Bowl

A fun way to serve a meal is MYO (Make Your Own). People can serves themselves the ingredients all mixed together of separately depending on their person taste and style.

This recipe will work with any type of leftover chicken that is mild or fits with a BBQ theme.

 

Makes 4 servings                                                    3 WW Blue points / serving

1 lb. chicken, poached

1/4 cup  Carolina Blonde BBQ Sauce

1 recipe Smokey Black Beans

1 recipe Poppy Seed Coleslaw

1. Serve each item in individual bowls and allow your guests to assemble their BBQ Chicken Bowls as they see fit.

Enjoy!

Smokey Black Beans

Smokey Black Beans

adapted from Cooking Light November 2013

Center-cut bacon is a lean bacon. It actually the same number of WW Blue points as turkey bacon. Personally I like pork bacon better but it is more costly. Turkey bacon would work equally well in this recipe.

Makes 2 servings                                                     1 WW Blue points / serving

1 slice center-cut bacon, chopped

1/2 cup sliced onions, cut in half

1 tsp. fresh minced garlic, about 1-2 cloves

1/3 jalapeno pepper, chopped

1/2 (15 oz. can black beans, rinsed & drained

3/4 tsp. cumin

1/8 tsp. Kosher salt

1. Cook the bacon in a small sauté pan until crisp, about 2 minutes. Remove with a slotted spoon to a paper towel to drain.
2. Add the onion, garlic, jalapeno to the drippings in the pan; cook 3-4 minutes or until the onion is tender.
3. Add the beans, cumin and salt to the pan; cook about 2 minutes or until the beans are heated through.
4. Stir in the bacon before serving.

Enjoy!

Black Bean Cauliflower Rice

Black Bean Cauliflower Rice

adapted from Delish

In this dish cauliflower rice takes on Mexican flavors.

Turn this side dish into a meal by adding shredded cooked chicken with the vegetables and serve with a side salad.

The picture came out much darker than the rice does itself.

Makes 2 servings                                                    1 WW Blue point / servings

Cooking spray

1/2 medium onion, chopped

1 clove of garlic, minced

1/2 tsp. dried oregano

1/4 tsp. ground cumin

2 cups riced cauliflower, fresh or frozen, thawed*

1 1/2 tsp. tomato paste

1/2 cup canned black beans, rinsed and drained

1/2 cup corn kernels, fresh, canned or frozen, thawed

1/2 cup chopped tomatoes

1 small jalapeno, thinly sliced

2 Tbsp. chopped fresh cilantro

3 Tbsp. + 2 tsp. reduced fat Mexican cheese Blend

1. In a skillet coated with cooking spray, add the onion and cook until it softens, about 5 minutes.
2. Add the garlic, oregano, cumin and cook until fragrant, about 1 minute.
3. Add the riced cauliflower, stir to combine.
4. Add the tomato paste, stir to combine.
5. Add the black beans, corn, tomatoes, jalapenos and cilantro; cook until tender, about 4 minutes.
6. Top with the cheese; cover and allow the cheese to melt, about 1-2 minutes.
7. Adjust seasoning with Kosher salt and freshly ground black pepper prior to serving.

Enjoy!

* If using frozen thawed cauliflower rice, place the "rice" in a kitchen towel and wring out any excess water.

Cuban Style Black & White Beans

Cuban Style Black & White Beans

adapted from Food & Wine

The pressure cooking speeds up the cooking time of the beans. The sofrito (pepper, onion and garlic) makes the beans savory. The recipe can be made with all black beans. I did not have a half pound of black beans so I used a combination.

Makes 4-6 servings                                                0 WW Blue points / serving

1/4 lb. dried black beans

1/4 lb. dried white beans

1 medium onion, peeled and quartered, 1 quarter whole, 3 quartered chopped

1 bell pepper, halved, 1/4 whole, 1/4 chopped

2 bay leaves, divided

4 cups cold water

Cooking spray

2 small cloves garlic, minced

1 1/2 tsp. kosher salt

2 Tbsp. dry white wine

3/4 tsp. ground cumin

3/4 tsp. dried oregano

1/2 tsp. tomato paste

1 tsp kosher salt

1/2 tsp. freshly ground black pepper

up tp 1 cup hot water (optional)

Chopped cilantro (optional)

Lime wedges (optional)

1. Combine the beans, 1 onion quarter , 1/2 bell pepper, 1 bay leaf and 4 cups of cold water in a multi-cooker or pressure cooker.
2. Lock the lid and set pressure to HIGH, bring to pressure and cook for 15 minutes. Manually release the pressure.
3. Meanwhile in a pot coated with cooking spray, cook the chopped onions, peppers, garlic and salt until the onion is translucent, about 7 minutes.
4. Add the remaining bay leaf, wine, cumin, oregano and tomato paste.
5. Cook stirring until the tomato paste is well combined and the wine is evaporated, about 2 minutes.
6. Transfer the contents of the multi-cooker to the pot. Add the kosher salt and freshly ground black pepper.
7. Simmer the beans until they are cooked through, about 30-45 minutes. If the beans start getting dry add additional hot water to prevent them from sticking.
8. Serve with cilantro and lime wedges, if using.

Enjoy!

Chunky Black Bean Soup

Chunky Black Bean Soup with Pickled Onions

adapted from NYT Cooking

I adapted this recipe to reduce the fat and calories. The recipe takes awhile to make but it is well worth the effort. Great to make on a cold weekend day.

Makes 5 servings                                    0 WW Blue points / serving of soup

Don't forget to add additional points for your toppings

1 Tbsp. pureed chipotle pepper in adobo

Cooking spray

1 carrot, peeled and chopped

1 onion, peeled and chopped

2 garlic cloves, minced

1/4 cup dry red wine

1 jalapeno, seeded and chopped

1/2 lb. dry black beans

1 quart chicken stock

1 1/2 tsp. dried oregano

1 dried bay leaf

1 1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 small red onion, thinly sliced

Juice from 1 lime, freshly squeezed

Kosher salt

Optional toppings

Fat Free sour cream             0 WW Blue points / 1 Tbsp.

Whole cilantro leaves           0 WW Blue points / 1 Tbsp.           

Thinly sliced fresh chiles       0 WW Blue points / 1 Tbsp.

Reduced fat cheddar cheese  1 WW Blue point / 1 Tbsp.

1. In a soup pot coated with cooking spray, cook the carrot, onion and garlic until soft but not brown, about 5 minutes.
2. Add the wine to the pot and cook until almost dry and the vegetables are coated.
3. Push the vegetables to the side and add the pureed chipotles. Let cook a couple of minutes. Stir to combine with the vegetables.
4. Add the stock, black beans, jalapenos, oregano and bay leaf. Bring to a boil and cook for 15 minutes.
5. Meanwhile, bring a pot of water to a boil. Reduce to low heat and cover.
6. Reduce the soup pot to low, partially cover and cook for 2 hours. Add hot water from the other pot if the soup is getting too thick.
7. While the beans are cooking, make the pickled onions by combining the red onion slices, lime juice and sprinkle of kosher salt. Let stand 30 minutes. Drain, rinse, pat dry and store in the refrigerator until ready to use.
8. Add the salt and pepper to the soup and cook until the beans are soft, about 30 minutes.
9. The soup should be a combination of whole beans, soft chunks and a creamy broth. If the soup seems thin, puree some of the beans and return them to the pot until you reach your desired thickness. It will continue to thicken as it sits. Add more hot water if it becomes too thick.
10. Serve with chopped pickled onions and your favorite toppings.

Enjoy!

Chicken Enchilada Stuffed Poblanos

 Chicken Enchilada Stuffed Poblanos

adapted from Rachael Ray

There was a lot more filling than I could stuff into the poblanos so I put the leftover in ramekins and cooked it along with the peppers.

Makes 2 servings                            4 WW Blue points / serving

1/2  cup shredded cooked chicken

1/2 cup canned black beans, drained and rinsed

1/2 cup canned or frozen corn, thawed if frozen

1/4 cup + 2 Tbsp. green enchilada sauce

1/4 +2 Tbsp. fat free shredded cheese

2 1/2 tsp Penzeys taco seasoning or your favorite sugar-free taco seasoning

2 large poblano peppers

0.4 oz. baked tortilla chips, crushed

3 Tbsp. reduced fat Mexican cheese blend

1. Preheat the oven to 400F.
2. In a bowl combine the chicken, beans, corn, enchilada sauce, fat free cheese and taco seasoning. Mix to combine.
3. While keeping the stem intact, cut a trip from the top of the poblano. Remove the seeds.
4. Stuff with the chicken mixture.  Place in a baking pan coated with cooking spray.
5. If you have extra filling, divide it between 2 ramekins and put in the baking pan.
6. Bake in the preheated oven for about 20 minutes. The chiles should be tender and the filling beginning to brown.
7. Top each poblano and ramekin with the reduced fat Mexican cheese and baked tortilla chips.
8. Return to the oven for an additional 5 minutes or until the cheese is melted.
9. Serve with salsa and fat free sour cream.

Enjoy!

Quick & Easy Chicken Enchiladas

Quick & Easy Chicken Enchiladas

adapted from Cooking Light July 2013

If you want to make this even quicker use store chopped vegetables

 Makes 3 servings                        3 WW Blue points / 2 enchiladas

1/2 cup chopped onions

1/2 cup chicken stock

1 1/2 tsp flour

2 1/2 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp garlic powder

1/4 tsp. crushed red pepper

1/8 tsp. kosher salt

1 cup tomato sauce

1 1/2 cups shredded cooked chicken (leftover or rotisserie)

1/2 can black beans, drained and rinsed

6 (6-inch) corn tortillas

Cooking spray

3/8 cups of shredded reduced-fat Mexican blend cheese

1/2 cup chopped tomato

3 tsp chopped fresh cilantro

3 Tbsp. fat free sour cream

1. Preheat the broiler to high.
2. Combine onions, chicken stock, flour, chili powder, cumin, garlic powder, crushed red pepper, kosher salt, and tomato sauce in a saucepan. Cook for a couple minutes until thickened. Reserve 3/4 cup of the mixture.
3. Add chicken to the pan and cook until the chicken is heated through.
4. Wrap the corn tortillas in damp paper towels and microwave at HIGH for 15 seconds.
5. Spoon about 1/3 cup of the chicken mixture in the center of each tortilla; roll up.
6. Arrange the enchiladas seam side in a 9"x 9" inch baking pan coated with cooking spray.
7. Top with the reserved 3/4 cup of the tomato mixture and cheese.
8. Broil 3 minutes or until the cheese is melted and the sauce is bubbly.
9. Top enchiladas with tomato and cilantro.
10. Serve with sour cream.

Enjoy!

Make Your Own Skillet Taco Wraps

 Make Your Own Skillet Taco Wraps

adapted from Food Network

A few people on a WW Facebook page recommended Tumaro's wraps an an alternative to tortillas. There are a variety of different flavors and only 1-2 WW Blue points per wrap. We loved them and they are readily available at our local Giant supermarket.
It would also be good with ground turkey breast.

Makes 2-3 servings                    1 WW Blue point / serving

Cooking spray                                                            

1/2 onion, chopped

1/2 bell pepper, chopped

1/2 poblano pepper, chopped

3/4 lb. ground chicken breast

1 Tbsp. chili powder

1/2 tsp. kosher salt

1/4 tsp garlic powder

1/4 tsp garlic powder

1/4 tsp dried oregano

1/4 tsp ground cumin

1/4 tsp crushed red pepper flakes

1/4 tsp. paprika

1/8 tsp. cayenne pepper

1/2 (14.5 oz.) can fire-roasted tomatoes

1/2 cup kernel corn

1/4 cup canned black beans, drained

2-3 Tumaro Low Carb Wraps

Garnishes

Minced scallions

Fat free cheddar cheese (0 points if you use less than 1/4 cup)

Fat free sour cream (0 points if you use less than 1 2/3 tsp)

Lime wedges

Fat free salsa

1. In a skillet coated with cooking spray, cook the onion, bell pepper and poblano pepper until softened, about 5-6 minutes. 
2. Add the ground chicken breast and cook until it is no longer pink, about 8-10 minutes. Break apart the chicken while it is cooking.
3. Add the chili powder, salt, garlic powder, onion powder, oregano, cumin, red pepper flakes, paprika, and cayenne. Stir to combine. 
4. Add the the tomatoes, corn and black beans. Bring to a simmer. Reduce the heat to low and simmer until the mixture thickens slightly, about 8-10 minutes.
5. Serve from the pan with the garnishes on the side and 1 wrap per serving.

Enjoy!

Spicy Black Beans

Spicy Black Beans

adapted from Foodnetwork.com

Serves 2        0 WW Blue points

Pork Chops with Mojo Sauce and Spicy Black Beans

Cooking spray

1/2 small onion, diced

1 garlic clove, minced

1/2 tsp ground cumin

1/2 tsp kosher salt

1/8 tsp chipotle chile powder

1/8 tsp cayenne pepper

1/2 tsp dried cilantro

2 Tbsp diced jarred jalapenos

1 15 oz can black beans, drained

1/2 cup pork stock (or any stock you have on hand)

2 Tbsp reduced fat Mexican blend shredded cheese

1. Coat a medium saucepan with cooking spray. Add the onion and cook until softened.
2. Add the garlic, cumin, salt, chipotle powder, and cilantro and cook for another minute.
3. Add the chopped jalapenos, black beans and stock.
4. Continue cooking until the beans are softened and the sauce has thickened. Stor occasionally, about 5 minutes.
5. Top with cheese.

Enjoy!

Black Bean & Corn Quinoa

 Black Bean & Corn Quinoa

adapted from tasteofhome.com

Black Bean & Corn Quinoa served with Turkey Enchiladas

Serves 3        3 Blue WW points

1/3 tsp olive oil

Cooking spray

1/2 onion, finely chopped

1/2 medium red pepper or 3 mini red, orange or yellow peppers, finely chopped

1/2 celery riv, finely chopped

1 tsp Penzeys Chili 3000 or your favorite chili powder

1/2 tsp dried cilantro

Pinch of salt

pinch of ground black pepper

1 cup chicken stock

1/2 cup quinoa, rinsed

1/2 cup frozen corn, defrosted

1/2 can (15 ounces) black beans, rinsed and drained

Coat the bottom of a medium pot with cooking spray and add oil. Cook the onion, pepper, celery, cilantro, salt and pepper until the vegetables are tender.

Add stock and bring to a boil. Stir in quinoa. Reduce heat; simmer covered, about 10 minutes.

Add beans and corn, recover and cook until liquid is absorbed, about 5 more minutes, stirring occasionally.

Pork Enchiladas. Cheese & Onion Enchiladas and Beef Tacos with Creamy Black Beans

I love the combo platters at Mexican restaurants so I decided to try making one of my own. Making your own enchilada sauce is time consuming but well worth the effort. The men preferred the pork. I preferred the cheese but I would have liked to try the cheese with the red enchilada sauce. Next time I want to try it with short ribs.
My family loves tacos. I gave up the taco packets when I found Penzey's Taco Seasoning. This taco recipe is so easy and is made with things I usually have on hand.
I have also been experimenting with cooking with dried beans and have found that slow cooking from scratch and adding a little milk at the end you can create "refried" beans without all the fat and calories.

Pork Enchiladas Rojas

adapted from Bon Appetit September 2015

1   tsp coriander seeds

2   Tbsp cumin seeds

14 dried guajillo chiles, seeds removed

4   dried ancho chiles, seeds removed

3   dried arbol chiles, seeds removed

4   cups chicken stock

8   garlic cloves, peeled

2   Tbsp tomato paste

1   tsp dried oregano

1   Tbsp corn oil

1½  lb boneless pork shoulder, trimmed

Kosher salt

2   bay leaves

1   cup vegetable oil

8   6-inch white corn tortillas

Cotija cheese, crumbled

Toast coriander seeds in a small skillet over medium heat for about 2 minutes or until fragrant. Shake the pan frequently to prevent them from burning. Add the cumin seeds during the last 30 seconds of cooking. Let cool, then finely grind in spice mill.

Bring guajillo, ancho, arbol chiles and stock to a boil in a saucepan. Cover, remove from heat, and let sit to soften the chiles. Depending on how dry the chiles are this can take 30-60 minutes.

Transfer chile mixture to a blender and add toasted spices, garlic, tomato paste, and oregano.  Purée until smooth.

Preheat oven to 250°. Heat oil in a oven safe pot. Season the pork with kosher salt and cook, turning occasionally, until browned on all sides. Pour off excess oil and add chile purée and bay leaves. Bring to a boil, cover, and transfer to oven. Braise pork until meat is very tender and shreds easily, about 2 hours.

Transfer the pork to a large bowl and shred. Discard the bay leaves

Mix ½ cup chile sauce into pork; season with salt. Set remaining sauce aside.

Preheat oven to 425°. 

Prepare a baking pan my spreading a cup of reserved chile sauce over the bottom.

Heat oil in a skillet over until it bubbles immediately when edge of tortilla touches the surface. Working one at a time, fry tortillas until just starting to brown and crisp, about 10 seconds per side. They should still be pliable. Transfer to paper towels to drain.

Dip both sides of each tortilla in the reserved chile sauce to coat lightly. Spoon ¼ cup pork mixture across the center of a tortilla and roll up the tortilla. Place seam side down in prepared baking dish. Repeat with more sauce and remaining tortillas. 

Top with the remaining sauce and cotija cheese and remaining sauce. 

Bake until sauce is bubbling and cheese is beginning to brown, about 15–20 minutes. 

Cheese and Onion Enchiladas with Tomatillo-Green Chile Sauce

adapted from Bon Appétit.July 2001

¾   lb tomatillos, husked, rinsed, quartered

1¼ cups water

2    Tbsp minced seeded jalapeño chilies

12  garlic cloves

2½ cups chopped scallions, divided

¾   cup canned mild green chilies

12  large spinach leaves

8    white corn tortillas

3    cups shredded Mexican Blend Cheese
Cooking spray

Bring tomatillos, water, jalapenos and garlic to boil in a saucepan. Reduce heat to medium-low, cover, and simmer until tomatillos are soft, about 15 minutes. 

Transfer mixture to blender; add 2 cups of green onions, green chilies, and spinach and puree. Season sauce with salt and pepper. Return sauce to skillet.

Preheat oven to 350°F. 

Coat a baking dish with cooking spray. 

Using the same oil as the pork enchiladas.  Fry the tortillas, one at a time until just starting to brown and crisp

Dip the tortilla into sauce. Top with about 2 Tbsp cheese, 1 Tbsp green onions, and 1 Tbsp sauce. Roll up tortilla. Place seam side down in prepared dish. Repeat with remaining tortillas, sauce, cheese, and onions.

Pour remaining sauce over enchiladas. Sprinkle with remaining cheese. Bake until cheese melts, about 15 minutes.

Makes 4 servings.

Beef Tacos   

adapted from The Complete America's Test Kitchen TV Show Cookbook 2001-2016 (2015) America's Test Kitchen, Brookline, MA

2  Tbsp corn oil

1  small onion, minced

3  cloves of garlic, minced
2  Tbsp chili powder 

1  tsp ground cumin 

1  tsp ground coriander 

½ tsp dried oregano 

¼ tsp cayenne pepper 

Kosher salt 

1  lb ground beef 

½ cup tomato sauce 

½ cup chicken stock

½ tsp brown sugar 

2  tsp cider vinegar

Freshly ground black pepper 

8  taco shells 

Shredded Mexican blend cheese 

Lettuce, shredded

Tomatoes , chopped

Cook the onion in the oil until softened. Add the garlic, spices, and 1/2 tsp salt; cook, stirring constantly, until fragrant. 

Add ground beef and cook, breaking up the meat up and scraping pan bottom to prevent scorching, until it is no longer pink, about 5 minutes. 

Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to simmer. Simmer, uncovered, stirring frequently until the liquid has reduced and thickened (mixture should still be moist), about 10 minutes. Adjust seasonings with salt and pepper.

Fill the taco shells with the meat mixture and top as desired.

Creamy Black Beans

adapted from Food Network Magazine September 2010

½   lb dried black beans, rinsed

1½ Tbsp olive oil

1    small onion, minced

2    cloves garlic, minced

½   jalapeno pepper, halved and seeded

1    tsp ground cumin

1    dried oregano
¼   cup skim milk

Kosher salt

Cotija cheese

In a large saucepan cover dried beans with triple their volume of cold water. Bring the water to a boil and cook beans, uncovered for 2 minutes. Remove pan from heat and soak beans 1 hour. Drain.

Cook the onion, garlic, jalapeno and cumin in the oil, stirring occasionally, for about 5 minutes. 

Add the oregano and the beans, then add enough water to cover (about 4½ cups). Bring to a boil, then reduce the heat to medium low, partially cover and cook, stirring occasionally, until the beans are just tender and moist of the liquid has been absorbed, about 3½ - 4 hours.

Add the milk and heat through, stirring to cream some of the beans. Season to taste with salt. 

Top with cotija cheese.