Soy Chix Curry with Lima Beans and Broccoli

Adapted from Malabar “Chicken” Curry. YUM.

We made a roasted beet salad with beet greens (from our CSA), mushrooms, green onions, and a soy yogurt-lime dressing. Double yum!

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Black Bean Chilaquiles

This week hasn’t been too good for health. When one of us gets sick, it’s likely that the other will fall sooner or later. This was a quick and easy meal using up ingredients we had on hand. No running out to the store today!

Adapted from Not Eating Out in NY and The Art of Eating In.

1 can black beans, drained
2 cubes dried chipotle chilies (these were leftover from very long time ago occasion)
3 cups packed beet greens, chopped
4-5 oz pepper jack Daiya
2 large leftover (homemade!) corn tortillas (about 5 oz.)
3 garlic cloves, finely chopped
1/2 cup chopped red onion (about half of a medium red onion, save the other half for the topping)
1 jalapeno pepper, chopped
2 tsp apple cider vinegar
1 tsp turbinado sugar
salt to taste
1/2 tsp oregano
1 TBL olive oil
1 cup canned tomatoes
2 cups water
1/2 cup tomatoes chopped (canned or fresh)
1/2 cup sliced red onion for topping (reserved)

Preheat oven to 375 F.

Sautee red onion, jalepeno, and garlic on medium heat for about 5 minutes. Add the chipotle cubes, water, and 1 cup of tomatoes, bring to a boil, then reduce to simmer. Add salt, oregano, turbinado, and vinegar. Turn off heat and let cool. Then blend in a blender or food processor.

In a 9 x 13 baking dish place a layer of half of the tortilla strips on the bottom. Add about 1/3 of the sauce evenly on top. Add a layer of half the beet greens. Add about 1/3 of the Daiya, then about half of the beans. Add another layer of tortillas, more sauce, the rest of the greens, more cheeze and the rest of the beans. Top with the rest of the sauce, then the rest of the cheeze. Top with extra tomatoes (canned or fresh) and sliced red onion.

Bake at 375 degrees for 30 minutes. Cool five minutes before serving.

Black Bean and Beet Greens Enchiladas

Homemade tortillas are the devil. The filling is beet greens sauteed in garlic and olive oil with a can of drained black beans. For the sauce: blend together 1/2 cup cilantro (stems included), 1 clove garlic, 1/2 cup chopped red onion, 2 TBL lemon juice, 1 TBL Braggs (or soy sauce), 1 Roma tomato, 1 jalapeno (or 2 depending on the heat), and a dash of olive oil.

Roll enchiladas and top with sauce and pepper jack Daiya. Bake covered with foil, 10-15 minutes at 400 F.

Serve with a side of jicama slaw (grated jicama, carrots, red onion, lime juice, and black pepper).