Black Bean & Sweet Potato Enchilada Casserole

One of my most favorite things to eat is Mexican food, but not just any Mexican food… Enchiladas to be specific. Today I decided that I wanted to put a fun spin on my usual enchilada recipe by making it into a casserole. This casserole not only tastes great the day you make it, but make a double batch and freeze half for a rainy day when you don’t feel like cooking. Enchiladas happen to be one of my favorite ways to use up left over roasted meats and vegetables. Just add some cheese and enchilada sauce and … BOOM! Dinner is served. Top with your favorite garnishes: guacamole, salsa, sour cream/ Greek yogurt and hot sauce.

What You Need:

1 – 1.25 lbs ground turkey
6 - fajita sized whole wheat tortillas (or any tortilla you like), each torn in half
2 – 12 oz jars red enchilada sauce
1 – 10 oz can Rotel tomatoes with green peppers, partially drained
1 – 4 oz can green chilies
1 – 15 oz can black beans, drained and rinsed
1 medium brown onion, diced
1 medium sweet potato (orange inside), micro waved until tender (6-7min), then diced
6 large cloves garlic, minced
½ - 1 ¼ cup shredded cheese (optional & to taste)
4 tsp extra virgin olive oil, divided
1 Tbs, plus 1 tsp cumin (or to taste)
1 Tbs, plus 2 tsp salt free chili powder (or to taste – I like Spice Hunter)
½ tsp kosher salt, divided
½ tsp freshly cracked black pepper, divided

What To Do:

Heat half of the oil in a large skillet and sauté onion for 6 minutes over medium heat seasoned with ¼ tsp salt and pepper, adding garlic during the last minute of cooking. Once the vegetables are cooked, push them to the outside of the pan.

Add the remaining oil and brown meat until cooked thoroughly, about 7-9 minutes over medium high heat, seasoned with spice mixture, salt and pepper.

Next, add all of the remaining ingredients into the pan, except for the cheese and cook over medium heat for 4 minutes, then remove from heat.

Preheat oven to 350*. Spray the inside of a large baking dish (13x9) with cooking spray. Layer the meat mixture, cheese, enchilada sauce and tortillas, making sure that the top layer of the casserole is the enchilada sauce and cheese.








Bake for 35-45 minutes tented with foil, or until bubbling, and then bake for an additional 10-15 minutes with the foil off so that the cheese can brown. Allow to cool for 10-15 minutes before trying to serve.





Serves 8 (Bake in two separate, smaller pans and freeze one!)



Bon Appétit!
Mary

Mary's El Pollo Bowl

This dish can be prepared mostly ahead of time, or can be prepped quickly while the chicken tenders bake. Great for a casual meal at home with friends and family, you could easily make this for four people or for eight… All you would have to do is chop up a few extra veggies and throw a few more pieces of chicken in the oven. This meal would also be great served taco bar style by setting out the fixin’s for your guests to make their own bowls. If you want to lighten this recipe up a bit, serve over chopped romaine instead of rice. Serve with hot sauce.

What You Need:

1 lb chicken tenders, rinsed and dried
4 servings warm, cooked brown rice
1 – 15 oz can black beans, rinsed and heated
1 small bunch cilantro, rinsed and chopped
1 large avocado, chopped (toss in lime juice if prepping ahead of time to keep from browning)
1 large tomato, finely chopped
½ medium red onion, finely chopped
¾ cup sharp cheddar cheese, shredded
¾ cup low fat Greek yogurt
Juice of one lime
1 Tbs olive oil
Hot sauce to taste



Seasoning Blend for Chicken:
¼ tsp salt
¼ tsp black pepper
½ tsp cumin
½ tsp chili powder

What To Do:

Heat the oven to 375*. While the oven heats, line a baking sheet with foil. Toss chicken with oil and seasoning blend. Once chicken is coated, space evenly on baking sheet.

Bake chicken for about 12 minutes or until no longer pink. Allow meat to cool slightly and chop into bite sized pieces.



Divide all ingredients among four bowls and serve with hot sauce.









Serves 4



Bon Appétit!
Mary

Mary's Mexican Pulled Chicken

This quick and easy crock pot meal comes together in less than 5 minutes, making it exactly what you need on a busy day. The smoky seasonings make this dish perfect over a salad of romaine, red onion, cucumber and a dollop of Greek yogurt. Serve with hot sauce and pickled jalapeño peppers. No need for dressing, the sauce make the ideal condiment.

What You Need:

1 lb chicken tenders
1 – 7 oz can salsa (recommended: Herdez salsa casera)
1 – 4 oz can tomato sauce
1 tsp chili powder
1 tsp cumin
Salt and pepper to taste



What To Do:

Place rinsed chicken in bottom of slow cooker.

Season the chicken with salt and pepper.

Next, season the chicken with cumin and chili powder.

Top the seasoned chicken with green chiles.

Next, top the chicken with salsa and tomato sauce.

Set slow cooker on low for 6 hours.

When slow cooker has one hour to go, shred chicken with two forks and mix well. If dry, add water or chicken broth.

Serves 4



Bon Appétit!
Mary

Mary's Spicy Taco Salad

My inspiration for this dish was a vibrant, green bunch of cilantro I bought at Mother’s Market a few days ago and some dark meat ground turkey. I wanted this dish to be quick, easy, light and delicious! Perfect for a summer evening because it doesn't heat the kitchen up.  I really think the creaminess of the yogurt really balances out the super spiciness of the Trader Joe’s taco seasoning. Once you mix it all around, no dressing needed. ;)

What You Need:
1 lb ground dark meat turkey
1 sm-med brown onion, diced
2 tsp taco seasoning (I used TJ’s, YUM(!), but a tad salty)
1 head romaine lettuce, washed dried and cut into thin strips
½ cucumber, peeled and thinly sliced
½ cup cherry tomatoes, washed, dried and halved
4 green onions, thinly sliced
1/3 cup lightly packed fresh cilantro, minced
½ cup geek yogurt, divided (Fage 2%)
Juice of ½ a lime, divided
1 Tbs extra virgin olive oil
Salt and freshly cracked pepper to taste
Optional: Hot sauce

What To Do:


In a large skillet, heat oil over medium high heat until hot. Reduce to medium heat and sauté brown onion for 8-10 minutes or until golden, but not burned. Push onions to the outside of the pan and bring heat back up to medium high before adding the turkey. Crumble and season meat with taco seasoning. Cook until turkey is no longer pink and keep warm.

Divide lettuce, tomatoes and cucumber among four plates. Pile up a portion of the turkey mixture in the center of each salad. Top each salad with green onion, cilantro and lime juice. Serve with a dollop of yogurt and hot sauce.

Serves 4 or 1 really hungry husband plus 1 ;)

Bon Appétit!

Mary