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).

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Roasted Plantains and Beans

Just a simple Sunday dinner.

Slice 3 green plantains, then toss with olive oil, salt and pepper. Roast on 400 F for 15-20 minutes, until cooked and golden. Meanwhile, saute 1/2 cup red onion with 3 minced garlic cloves, add in two cans of drained beans (black and pinto), simmer 30 minutes. Season to taste and serve with hot sauce.

For the salad: chop 2 small (or 1 large) heads of Romaine lettuce and 1 tomato. Add pickled jalapenos, 1 cup of corn, 7 or 8 olives, and 1/2 cup red onion.

For the cilantro-cashew dressing: blend together 1/3 cup raw cashews with 1/4 cup water, 1/2 cup cilantro, 2 TBL apple cider vinegar, and lots of black pepper. Blend until very smooth.