Black Bean Burritos

We move in two days. (Less than a mile away- we're staying in Chicago for now.) So naturally the house in in chaos. The contents of my kitchen cupboards have been emptied onto my counter tops and kitchen floor. With all the stacks of boxes you can barely get into our bedroom or through the front door. Oh well. Next week order will be restored (somewhat-hopefully). Until next year when we'll do it all over again.

Needless to say, I'm not cooking. But I made these burritos last week and have a spare moment (baby is napping, so is my mom who has been an enormous help this week) to share them. I've tried quite a few bean burrito recipes before, but none were worth repeating- until now. This is a meal you need up your sleeve when despite life's crazy you still want to eat something satisfying and healthy. They could be prepared ahead and refrigerated or frozen (for weeks even, I suspect). And they use (mostly) pantry staples. (Fresh cilantro being the exception. But it's a fridge staple for me. You could always toss in some coriander instead.) You can skip the rice- although I really like it here- and stick with beans and cheese. Or throw in some vegetables. I'm thinking roasted peppers, mushrooms, and onions...mmm.

Black Bean Burritos

INGREDIENTS
1 1/2 Tbsp. olive oil
1/2 onion, finely diced
2 cloves garlic, minced
1 15-oz. can black beans (or pinto beans), drained and rinsed
1/2 cup tomato sauce
1 tsp. cumin
1/4 tsp. mexican oregano
fresh jalapeno, diced or pickled jalapeno, chopped (optional, to taste)
dash cayenne pepper (optional, to taste)
salt and freshly ground black pepper, to taste
2 Tbsp. fresh cilantro, chopped + extra for garnish

3 cups cooked brown rice
juice 1 lime
handful cilantro, chopped
salt and freshly ground black pepper, to taste

4 10-inch whole wheat flour tortillas
Monterey Jack, Pepper Jack, or Mexican cheese blend, grated
salsa, avocado/guacamole, and/or sour cream, for serving (all optional but recommended)

DIRECTIONS
1. Heat oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5-10 minutes. Add the beans and mash about half of them with the back of a wooden spoon (or potato masher). Add the tomato sauce, cumin, oregano, jalapeno (if using), cayenne (if using) and salt and pepper, to taste. Simmer for 5 minutes until thickened slightly, adding a little water to thin if necessary. Stir in the cilantro and remove from the heat.

2. To make the rice, in a medium bowl toss to combine the rice, lime juice, and cilantro. Season to taste with salt and freshly ground black pepper.

3. Preheat oven to 350 F.

4. To assemble the burritos, warm the tortillas so they are soft and pliable. Spread 1/4 of the rice on the center of each tortilla. Top with 1/4 of the bean mixture and sprinkle with cheese. Roll each burrito up (folding the ends in first) and place in a baking dish or on a cookie sheet. Sprinkle the burritos with more cheese.

5. Cover the dish with foil and bake in preheated oven for 10 minutes. Remove the foil and bake for 5 more minutes until the cheese is bubbling and the burritos are heated through. (If they have been refrigerated/frozen first they will take longer to cook.) Garnish with extra cilantro and serve with salsa, avocado/guacamole, and/or sour cream.

(Adapted from Gourmet)

Spicy Southwest Slaw

I love this slaw. The addition of red pepper, cilantro, and jalapeno give it a southwest flair and a bit of heat. I could eat it with anything. It's fantastic with tacos, of course. But pairs just as well with burgers or barbecue (pulled chicken or pork, ribs, etc.) or eggs for breakfast (especially since it tastes even better the next morning). One of my best friends has been making it for years (always a hit at get-togethers) and I finally got around to "borrowing" and sharing her recipe. I added a little mayonnaise to make it a creamier and a pinch of cumin for kick.

Spicy Southwest Slaw

INGREDIENTS
3 cups shredded green (or a mixture of red and green) cabbage
1 large carrot, peeled and shredded
1 medium red bell pepper, seeded and finely diced
1/2 small red onion, finely diced
1 jalapeno pepper, seeded and minced (more or less to taste)
3 Tbsp. fresh cilantro, chopped
1/4 cup canola oil
2 Tbsp. mayonnaise
3 Tbsp. cider vinegar
2 tsp. sugar
1/2 tsp. ground cumin (optional, but recommended)
1/4 tsp. cayenne pepper (more or less to taste)
salt and freshly ground black pepper, to taste

DIRECTIONS
1. In a large bowl, toss to combine the cabbage, carrot, bell pepper, onion, jalapeno, and cilantro. In a small bowl, whisk to combine the oil, mayonnaise, vinegar, sugar, cumin, and cayenne. Pour over the cabbage mixture and toss to coat. Season to taste with salt and freshly ground black pepper. Refrigerate at least 1 hour before serving.

Serves 6.

(courtesy of Chelsey Sanford, adapted from All Recipes)

Sweet Potato Breakfast Burritos

I'm married to a burrito man. Whenever I'm not the in the mood to cook (which is more often than I'd like to admit lately) and Dustin is in charge of finding himself some dinner, he usually comes home with a burrito. Or if we go out to eat together and the menu includes some form of a burrito- that's what he'll get. Why the burrito fixation? I can only guess. But probably because they're reliably cheap and filling. And if done right, delicious.

I'm not much of a burrito chef. Hand me a tortilla and I'm most likely to make a quesadilla. But occasionally I catch the bug and find myself craving one too. Breakfast burritos are my favorite variety. I already have one version posted here. But this one has sweet potatoes! (And scrambled eggs, onions, garlic, peppers, and beans and cheese- everything essential.) I baked my sweet potatoes and mashed 'em with a little sour cream. But you could cube and roast them with the onion, pepper, and garlic to make a potato hash filling, which might be even more amazing. Oh, and go with the tomatillo salsa on this one. Yum.

Sweet Potato Breakfast Burritos

INGREDIENTS
2 medium sweet potatoes, baked or microwaved until tender
2 Tbsp. sour cream + more for serving
1 Tbsp. olive oil
1 large yellow onion, thinly sliced
1 poblano or green bell pepper (I used a green bell pepper), seeded and thinly sliced
2 cloves garlic, minced
1/4 tsp. cumin (or more to taste)
1/4 tsp. smoked paprika (or more to taste)
pinch Mexican oregano
salt and freshly ground black pepper
1 cup canned pinto beans, drained and rinsed
4-6 large flour tortillas (4 if they are extra large, 6 if they are medium size), warmed
8 large eggs, whisked
Monterey Jack cheese, shredded
tomatillo salsa
avocado, sliced for serving

DIRECTIONS
1. Peel the skin off the cooked sweet potatoes. Combine the sweet potato flesh with 2 Tbsp. sour cream and mash until smooth.

2. Heat olive oil in a large saute pan over medium heat. Add the onion and cook several minutes. Add the peppers and garlic and continue cooking until soft. Stir in the cumin, paprika, and oregano, and season with salt and freshly ground black pepper. Stir in the beans and continue cooking until warmed through. Add to the sweet potato mixture and stir to combine.

3. Meanwhile, preheat a nonstick skillet over medium-low heat. Lightly butter or coat with cooking spray and add the eggs. Season with salt and pepper. Cook, stirring occasionally, until scrambled (to the point of cooked, but not dry). Remove from the heat.

4. Preheat oven to 350 F.

5. Spoon filling into the center of a warm tortilla. Top with scrambled eggs and a generous amount of cheese and drizzle with salsa. Roll up and repeat with the remaning ingredients.

6. Place burritos on a baking sheet and bake in preheated oven for 10-15 minutes, until golden and warmed through. (You can butter or lightly coat the burritos with cooking spray before baking so they get nice and crunchy on the outside.) Serve with sliced avocado and extra sour cream and salsa.

Makes 4-6 burritos (depending on size).

(Adapted from Fork Heart Knife)

Roasted Sweet Potato and Black Bean Tacos

I wasn't expecting much when I threw this dinner together. I'd seen sweet potato tacos floating around a few food blogs and thought they sounded healthy and easy. (And sweet potatoes are a staple around here as they are a favorite of our now-eating-real-food baby.) Much like my attitude towards pizza toppings, if it'll fit inside a taco shell, I'm bound to try it out. These tacos were a pleasant surprise. A meal worth sharing and repeating.  I roasted them for maximum flavor- tossed with peppers, onion, garlic, and some earthy spices (which you shouldn't hesitate to experiment with). The additional fillings are also up to you, but I highly recommend the chipotle cream (which has just a touch of heat) and some fresh (preferably homemade) salsa. And I would have included avocado if I had one.

Despite the fact that baby girl is almost 8 months old, I'm still proud of myself when I get a home-cooked meal on the table. (Which means that I also managed to get dressed, shop for groceries, clean the kitchen...!) But I'm more motivated than ever as I'm cooking for her, too. We've given up on purees and started a different approach to feeding her called baby led weaning. So far it's working great for all of us. I'm sure I'll have more to tell on that topic later. But for now, if I don't check back in before next week- Merry Christmas!! Have a wonderful holiday.

Roasted Sweet Potato and Black Bean Tacos

INGREDIENTS
3 medium or 2 large sweet potatoes, peeled and diced
1 bell pepper or poblano (I used a green bell pepper), seeded and diced
1 small white onion, chopped
3 large cloves garlic, minced
2 Tbsp. extra virgin olive oil
kosher salt and freshly ground black pepper
1/2 tsp. cumin
1/4 tsp. Mexican oregano
1/2 tsp. smoked paprika
pinch cayenne pepper (more or less depending on how much heat you want)
1 cup black beans, drained and rinsed
handful cilantro, chopped (more or less to taste)

1/2 cup sour cream
1 Tbsp. chipotle in adobo, minced
1/2 lime, juiced
salt and freshly ground black pepper, to taste

8 flour or corn tortillas
Monterey Jack cheese, shredded (or Pepper Jack or Cheddar, or Manchego)

fresh salsa or pico de gallo, for serving (optional)
avocado, for serving (optional)

DIRECTIONS
1. Preheat oven to 400 F. Line a large rimmed baking sheet with aluminum foil and coat with cooking spray.

2. Toss sweet potatoes, pepper, onion, and garlic with olive oil, a generous sprinkling of salt and pepper, and spices. Spread in an even layer on the prepared baking sheet. Bake in preheated oven for 25-30 minutes, turning occasionally, until tender and browned. Remove from the oven and add black beans and cilantro; toss to combine.

3. Meanwhile, combine the sour cream, chipotle, and lime juice in a blender or food processor. Pulse until smooth. Season to taste with salt and freshly ground black pepper.

4. Heat a large skillet on the stove over medium heat. Add a tortilla, top with shredded cheese, and cook until the tortilla is lightly browned and the cheese is melted. Repeat with the remaining tortillas. (Already prepared tortillas can be placed on baking sheet in a 200 F oven to keep warm until serving.)

5. Spoon sweet potato filling into center of each tortilla. Drizzle with chipotle cream and top with fresh salsa and/or avocado.

Serves 3-4.

(Inspiration from here and here)

Shrimp Fajtas

I already had a shrimp fajita recipe in my archives. But it has been replaced. There was nothing wrong with it- it was an excellent recipe. But this one is even better. I've made it twice now in the last few weeks. I served it to my parents this weekend when they came to visit and they too thought it was fantastic. And it's easily adaptable (and just as tasty) if you're eating dairy-free: just forego the sour cream.

Shrimp Fajitas

INGREDIENTS
1 1/2 lbs. shrimp, peeled and deveined
1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. freshly ground black pepper
1 tsp. kosher salt
1 tsp. chili powder
1 tsp. light brown sugar
1/4 tsp. dried oregano
2 cloves garlic, minced
2 Tbsp. extra virgin olive oil + extra for sautéing
1 large white onion, sliced into thin wedges
2-3 bell peppers (I used yellow, red, and green), seeded and sliced into thin strips

for serving:
warmed flour tortillas
guacamole or avocado
salsa or pico de gallo
sour cream
cilantro, chopped
lime wedges

DIRECTIONS
1. In a small bowl combine the spices and brown sugar. Set aside 1 Tbsp. of the spice mixture for later. Add the shrimp, garlic, and olive oil and toss to coat.

2. Heat a drizzle of olive oil in a large saute pan over medium-high heat. Add the onion and cook until starting to soften and brown, about 4 minutes. Add the peppers and continue to saute for 3 minutes. Stir in the remaining spice mixture and continue to cook until the onions and peppers are tender, another couple minutes. Transfer to a bowl or plate. Return the skillet to medium-high heat and add the shrimp. Cook, stirring frequently, until the shrimp are cooked through, about 3-4 minutes. Add the vegetables; toss to combine and reheat. Serve with warm flour tortillas and the other optional toppings.

Serves 4.

(Adapted from Fine Cooking)

Turkey Pinto Bean Chili

As much as I hate saying goodbye to summer, I get excited about fall every year. Particularly the food. Apples and pears, pumpkin and squash. Hearty and comforting dishes like casseroles and stews and chili. I was made for warmer weather (probably the only thing I'll miss about being pregnant is not having that internal heater all winter). But I fully embrace boots and scarves and warm bowls of soup. I'm not gonna lie- I'm terrified of what's coming. I hear Chicago gets ugly this time of year. That there is snow and wind and COLD coming my way. So far my only strategy for surviving these impending months is hiding out in my kitchen with my hot oven, a pile of recipes, and baby girl in tow.

This chili has been sitting in my "recipe box" all year waiting for the right moment to be shared. I fused two similar Bon Appetit recipes to come up with this one. Simple to prepare and full of flavor (which gets even better as leftovers), this dish'll keep you toasty and full. (And it can be made dairy-free by opting for the cocoa powder or using milk-free chocolate chips.)

Turkey Pinto Bean Chili

INGREDIENTS
1 Tbsp. extra virgin olive oil
1 large onion, diced
2 red bell peppers, seeded and diced
4 cloves garlic, minced
2 lbs. ground turkey thigh
1/4 cup chili powder
1 1/2 tsp. ground cumin
1 1/2 tsp. dried oregano
1/4 tsp. cinnamon
1 bay leaf
1 oz. semi-sweet chocolate OR 1 Tbsp. unsweetened cocoa powder
3 cans pinto beans (I used 2 cans pinto and 1 can white/Great Northern beans)
28 oz. can diced tomatoes in juice
3 cups low-sodium chicken broth
salt and freshly ground black pepper, to taste

for serving (optional):
chopped cilantro
diced red or green onion
sour cream or plain yogurt
sharp cheddar

DIRECTIONS
1. Heat oil in a large pot over medium heat. Add the onion, peppers, and garlic and saute until soft, about 10 minutes. Add the turkey thigh and cook, breaking up with the back of a spoon, until no longer pink. Stir in the chili powder, cumin, oregano, cinnamon, bay leaf, and chocolate. Add beans, tomatoes with their juice, and chicken broth. Bring to a boil. Reduce heat to medium and simmer uncovered until chili thickens, stirring occasionally, about 45 minutes- 1 hour. Season to taste with salt and freshly ground black pepper. Serve with optional toppings.

Serves 8.

(Adapted from Bon Appetit and Bon Appetit)

Mexican Pork Kebabs

My love affair with pork persists... bacon, pulled pork, pork roast, but particularly pork tenderloin. Usually I don't mess much with such a perfect cut of meat. I might give it a gentle spice or herb rub or let it bathe for a few hours in marinade. And then it usually goes into the oven to get roasted whole. So this recipe, that suggested I chop it up into bite-size pieces and thread it onto skewers, made me nervous. This was new territory. But as usual, the pork tenderloin did not disappoint. It was tender and juicy and bursting with flavor. I couldn't resist wrapping my pork morsels in a warm tortillas and devouring them taco-style with salsa and guacamole. I find that avocado goes well with just about everything. But especially in this case. The only way to mess this dish up would be to overcook the meat. Take it off the grill before it is fully cooked through. (It will continue cooking even further once removed from the heat.) Ideally, pork tenderloin should remain just slightly blush/pink in the center.

Mexican Pork Kebabs

INGREDIENTS
2 pork tenderloins (approx. 1- 1 1/4 lbs. each), trimmed, halved lengthwise, and cut into 1 1/2 inch thick rounds

for the marinade:
1 Tbsp. grated lime zest
2 Tbsp. freshly squeezed lime juice
1/2 cup yellow onion, diced
1/2 cup freshly squeezed orange juice
1/4 cup fresh cilantro, chopped
1 tsp. dried Mexican oregano
1 tsp. ground cumin
1 tsp. light brown sugar
1 Tbsp. canned chipotle in adobo, chopped
1 tsp. garlic, minced
1 tsp. kosher salt
1/4 cup canola oil

for the kebabs:
2 red bell peppers, seeded and chopped
1 red onion, chopped
or scallions, radishes, poblanos, etc.

for serving:
warmed flour or corn tortillas
sliced avocado or guacamole
fresh salsa or pico de gallo
chopped cilantro

DIRECTIONS
1. Combine all marinade ingredients in a blender or food processor and blend until smooth. Pour over the pork and marinate in the refrigerator 1-2 hours (I suspect you could go longer).

2. Preheat outdoor grill or indoor grill pan to medium-high heat. Discard marinade and thread pork and vegetables onto skewers. (If you are using wooden skewers, remember to soak them in water first.)

3. Grill until the pork is firm to the touch and the edges have begun to brown and the vegetables have begun to brown and soften. Serve with tortillas, avocado, salsa, and cilantro (all optional).

Serves 4-6.

(Adapted from Fine Cooking)

BBQ Chicken Chopped Salad with Creamy Avocado Dressing

I'm not big on salads as a meal. A bowl of lettuce usually just doesn't do it for me. On the side- sure. But I want to eat. Not nibble on greens and pretend I'm filled. But for this salad I make an exception. It's got everything I could want to leave me completely satisfied! It's not particularly light on calories (the good salads usually aren't). (Although I did replace some of the fat in the dressing by swapping in nonfat yogurt.) But it is packed with flavor and nutrients. With chopped lettuce, onion, and tomatoes, flecks of corn and black beans, briny olives and grilled barbecue chicken it offers a good dose of fiber and protein. (The stuff that sticks with you, leaving you full.) I finished it off with a creamy avocado ranch-style dressing, chopped cilantro, and crunchy crushed tortilla chips. You can, of course, use this recipe as a starting point and adapt the ingredients to your preference. Use pinto beans instead of black. Throw in some cabbage or jicama. Try gouda in place of cheddar. You get it.

BBQ Chicken Chopped Salad with Creamy Avocado Dressing

INGREDIENTS
romaine lettuce, chopped
fresh or frozen corn kernels
black beans
red onion, thinly sliced
cheddar, grated
tomato, chopped
cilantro, chopped
black olives, sliced (optional)
tortilla chips, crushed (optional)
chicken breast
barbecue sauce

Creamy Avocado Dressing:
1/2 ripe avocado
2 Tbsp. mayonnaise
2 Tbsp. sour cream
1/4 cup Greek yogurt (nonfat is fine)
1 Tbsp. buttermilk + extra milk or buttermilk to thin
1 1/2 tsp. white vinegar
1/8 tsp. dried parsley
1/8 tsp. onion powder
pinch dried dill
pinch garlic powder
salt and freshly ground black pepper, to taste

DIRECTIONS
1. To make the dressing, blend all ingredients in food processor or blender until smooth (or mash the avocado and whisk all ingredients together by hand). Thin with extra milk or buttermilk if necessary. Season to taste with salt and freshly ground black pepper.

2. Preheat outdoor grill or indoor grill pan to medium high heat. Season chicken with salt and pepper and grill until the juices run clear. Let rest several minutes before chopping and tossing in your favorite barbecue sauce.

3. To make the salad, toss to combine lettuce, corn, black beans, onion, cheddar, tomato, cilantro, olives (optional), and tortilla chips (optional) in a large bowl. Top with grilled chicken and dressing and serve.

Dressing serves 4-6.

(Dressing adapted from All Recipes)

Barbecue Chicken Pizza, Revisited

I know I've posted this pizza twice before. But it deserves the repeat mention, since I'm sure I've made it more than any other recipe on this blog. And it's awesome every time. Never grows old. My go-to meal for pleasing husbands, kids, family, and friends. Trust me that making your own dough makes all the difference (and it's easier than you think). If you follow the "pizza dough" link I've written detailed instructions on the process. Don't be intimidated by yeast. A little bit of fungus can do wondrous things.

1/31/09: This is my favorite pizza in the entire world. Not exaggerating. Using a high quality barbecue sauce makes a huge difference. (Our current favorite comes from Trader Joes.) The smoked Gouda also sets this recipe apart from its ordinary imitators. When my brother left for Ukraine this pizza was his parting dinner request and he recently wrote telling me he misses it and is going to try making his own foreign version! I'm warning you it's addicting. I always make extra, hoping there will be leftovers for lunches the rest of the week.

Barbecue Chicken Pizza

INGREDIENTS

1 recipe pizza dough
3/4 cup your favorite barbecue sauce

about 1/2 cup smoked Gouda

about 2 cups mozzarella

1 cooked boneless, skinless chicken breast half, diced or shredded (see note on preparing chicken)

red onion, thinly sliced (to taste)

fresh cilantro, chopped (to taste)

DIRECTIONS

1. Prepare dough according to recipe directions. While dough is rising you can bake your chicken breast and prep your other ingredients.

NOTE: For tender juicy chicken that won't dry out while you are baking your pizza, I suggest the following coking method: Preheat oven to 350 F. Season the chicken breast with salt and pepper and drizzle with olive oil. Loosely wrap it in aluminum foil and place it (directly on the rack is fine) in the the preheated oven and bake for 30-40 minutes until the juices run clear. After removing it from the oven let it sit for at least 10 minutes to cool and to let the juices settle before shredding or dicing it. At this point you want to use 1/4 cup of the barbecue sauce to cover the chicken with. This will also help keep it moist and impart more of that delicious bbq flavor! If you are cooking your chicken ahead of time it will keep well in the fridge.

2. See post on pizza dough for instructions on preheating your pizza stone and baking the pizza.

3. Top prepared dough with 1/2 cup bbq sauce, then chicken, red onions, mozzarella, and Gouda.

4. Bake in 450 degree oven for 8-10 minutes until crust is lightly browned and cheese is bubbly.

5. Remove from the oven and let rest a few minutes before slicing. Garnish with fresh cilantro.

Makes 1 pizza.

(Inspired by California Pizza Kitchen)

Huevos Rancheros

Another breakfast turned dinner. It's kinda my thing right now. Breakfast all day long. This dish is quick, flavorful, satisfying- exactly what I want to have up my sleeve for a rushed weeknight or a lazy weekend morning. And you know how I feel about anything served in a tortilla with salsa and cheese. If it happens to have a fried egg cooked right on top all the better. I almost felt silly writing out this recipe. It's painfully simple to make (albeit possibly messy) and although I suggested a few choice toppings, you can add whatever you want to your huevos. (I'm considering avocado next go-around.) I found Smitten Kitchen's detailed photos of the process helpful when it came to flipping the tortilla and egg. The hardest part is keeping your yolk in the skillet and off the wall.

Huevos Rancheros

INGREDIENTS
corn tortillas
sharp cheddar, shredded
eggs

black beans (or refried beans)
salsa fresca
cilantro, chopped
sour cream
hot sauce (optional)

DIRECTIONS
1. Preheat a skillet over medium heat. Lightly grease it with cooking spray. Add a corn tortilla and cook until lightly browned on one side. Flip and sprinkle with cheese. Once the cheese has begun to melt, crack an egg over the center of the tortilla. Season the egg with salt and pepper. Cook until the whites have begun to set before carefully flipping the tortilla. Cook until the yolk is still runny or set (however you like your eggs). Remove from the heat and repeat. Serve toped with black beans, salsa fresca, cilantro, sour cream, and hot sauce (optional).

(Adapted from Smitten Kitchen)

Pineapple Black Bean Salsa, Revisited

In the midst of all the craziness here at our crowded beach house, I've managed to make a recipe or two. This one is not so new but deserves a repeat. Just a few spoonfuls of this salsa (because that's all you might get when you're sharing with over a dozen others) is worth the work and the effort. And the five dollars spent on the only ripe pineapple I could find in our vicinity. Something about combining juicy fruit with pungent raw ingredients (onion, jalapeno, cilantro) boosts its flavor to a whole new level. I served this sweet salsa with baked tortilla chips alongside these fresh fish tacos.

5/1/10: I intended to pair this with grilled chicken or fish, but I got so impatient to try it that I abandoned hope of it becoming a main dish and ended up devouring it all with tortilla chips. At least now I know that this salsa is sensational and that it would be excellent on top of just about anything! Quite often I consult seasonal growth charts to figure out what fruits and veggies are currently in season. Right now, pineapple is in. Not in Richmond, VA mind you, but somewhere in the world (like Oahu) it's pineapple season. And I can purchase a juicy ripe pineapple that has possibly traveled farther than I ever have, to become my snack. As much as I promote using local ingredients, I'm just outta luck in this case. This salsa is fruity and sweet (without a speck of added sugar), and if you choose, spicy too! It'll be awesome any way you serve it.

Pineapple Black Bean Salsa

INGREDIENTS
2 cans black beans, drained and rinsed
1 pineapple, cored, peeled, and diced
1 large bunch cilantro, coarsely chopped (to taste)
1 small red onion, diced
3 cloves garlic, minced
3 limes, juiced
1 jalapeno, minced
sea salt and freshly ground black pepper, to taste

DIRECTIONS
1. In a large bowl, toss to combine black beans, pineapple, onion, garlic, lime juice, and jalapeno. Stir in cilantro and season with sea salt and freshly ground black pepper to taste. Refrigerate until ready to serve. 

Serves 8.

(Adapted from The Nourishing Gourmet)

Breakfast Burritos

With my recent efforts to eat less meat (only several times a week instead of daily), I've gained a new appreciation for eggs. Packed into those tiny oblong shells are a surprising amount of nutrients and protein. Eggs, if you don't over-do it, are really good for you! And they leave you feeling full. Plus, they're delicious. I want to eat them. And that's what really matters.

We stuffed our burritos full of sauteed peppers and onions, black beans, soft scrambled eggs, melted cheese, avocado, tomato, sour cream, salsa, and cilantro. And ate them for dinner instead of breakfast. Because that's what we do around here. Eat breakfast in the evening. And then we made them again for lunch the next day. But I bet they make a fantastic energizing morning meal- I just wouldn't know.

Breakfast Burritos

INGREDIENTS
extra virgin olive oil
1/2 red onion, thinly sliced or diced
1 red bell pepper, seeded and sliced or diced (I used a mixture of red and green bell pepper)
1 cup canned black beans, drained and rinsed
crushed red pepper, to taste
salt and freshly ground black pepper, to taste
8 large eggs, whisked (or 4 whole eggs and 6-8 egg whites)
green onions or chives, chopped (optional)
4 large whole wheat tortillas, warmed
pepper jack or sharp cheddar cheese, shredded
avocado, sliced
tomato, seeded and diced
fresh cilantro, chopped
sour cream
salsa
hot sauce, for serving (optional)

DIRECTIONS
1. Heat a drizzle of olive oil in a large skillet over medium heat. Add the onions and peppers and cook until the onions are soft and the peppers are slightly charred, about 8 minutes. Stir in the black beans and crushed red pepper. Cook until the beans are warmed through. Season to taste with salt and freshly ground black pepper.

2. Meanwhile, heat a separate skillet over medium heat. Lightly coat the skillet with cooking spray, reduce the heat to low, and add the eggs and green onions or chives (optional). Season with salt and freshly ground black pepper. Scramble until cooked through.

3. Distribute the scrambled eggs between the warmed tortillas. Top with the pepper and onion mixture, cheese, avocado, tomato, cilantro, sour cream, and salsa. Roll up burrito-style and serve.

Makes 4 burritos.

(Adapted from Food Network)

Homemade Whole Grain Tortillas

I have three sisters. (Ages 19, 19 -yep, twins- and 16.) The youngest decorates elaborate cakes. I wish I had that kind of patience and artistic skill. The oldest bakes this loaf of bread almost every other day. She's mastered my own recipe better than me. And then the sister stuck in the middle (if only by a few minutes) cooks and bakes like crazy. She's a cute little recipe-trying machine. And I love it because she sends the best ones my way. Like these whole grain tortillas. Something I've been meaning to make for such a long time, but was too lazy to ever attempt. (Actually, I did try a whole wheat tortilla recipe once- years ago- that was a complete fail. And after that I was too discourage to try again.)

But sister #2 swore these were worth the effort. So I went for it. And they were not only surprisingly easy, but delicious, soft, and chewy. And healthy. Dustin said they were the best tortillas he's ever had. Talk about impressive. I realize I won't always have the time to make my tortillas from scratch. But it's nice to know I can. And I'll want to because they're that darn tasty.

Homemade Whole Grain Tortillas

INGREDIENTS
2 cups whole spelt flour or white whole wheat flour (I used spelt flour)
1/2 tsp. salt
3 Tbsp. canola oil
1/2 cup warm water if using spelt flour or 2/3 cup warm water if using whole wheat flour

DIRECTIONS
1. Combine the flour and salt in a mixing bowl or in the food processor. Add the oil and mix to incorporate into the flour thoroughly. Mix in the warm water (with the machine running if using the food processor). The dough should be soft and the flour will absorb water as it sits. Once mixed, let the dough rest 20 minutes, covered.

2. Turn the dough out onto a lightly flour surface, knead a couple of times, and form into a disk. Cut the dough into 10 pieces and roll each into a ball. Cover and let rest 20 minutes.

3. Flatten each ball of dough with a tortilla press or by hand with a rolling pin (using a floured rolling pin on a lightly floured surface roll tortillas into a very thin flat round, about 6-8 inches in diameter).

4. Heat a heavy ungreased griddle over medium-high heat. Toss a tortilla on the hot griddle and let it cook for about a minute, until it begins to puff and brown in spots. Flip and cook for about a minute on the other side. Transfer the baked tortilla to a plate and cover with a dish towel to keep warm. Repeat with the remaining tortillas. Serve immediately or refrigerate for up to 1 week or freeze for up to 2 months.

Makes 10 small tortillas.

(Adapted from King Arthur Baking via Handle the Heat)

Blackened Salmon Tacos with Roasted Corn Salsa and Cilantro-Lime Aioli

There are a two dishes I never tire of trying new variations on: pizza and tacos. Pizza is a given. I've never met anyone not enamored by it. And the taco obsession probably stems from my love of Mexican (Tex-mex, Southwestern, whatever you want to call it...) food. It takes the right moment for me to crave a plate of curry or bowl of noodles, but for a burrito, enchilada, or taco- I'm always in the mood. Hence the large collection of tacos around here. They probably deserve an index category of their own. Or a shrine in my kitchen cupboard.

Fish tacos are my favorite of them all. I've made them with tilapia, cod, and mahi, but never salmon. Until now. Whole Foods had an incredible deal on fresh salmon last week and once I spotted it I knew what I would be making for dinner. I found this recipe on Foodess and followed it pretty closely- except I chose to broil the salmon instead of pan-frying it. Since I was already using the broiler to roast the salsa, I was saving myself some time (and calories). I even made homemade tortillas (recipe forthcoming) to stuff all the fantastic fillings in- the flaky salmon, the charred tomato-corn salsa, the avocado, radish, and cilantro-lime sauce. Yum.

Blackened Salmon Tacos with Roasted Corn Salsa and Cilantro-Lime Aioli

INGREDIENTS
12 oz. salmon, skin removed
blackening seasoning (I used half of this recipe)
corn or whole wheat flour tortillas, warmed
avocado, thinly sliced
radish, diced
fresh cilantro, chopped for garnish

Charred Corn Salsa:
1 ear fresh corn, kernels sliced off
2 Roma tomatoes, seeded and diced
1/2 cup red onion, diced
1/2 jalapeno, seeded and minced (or more if you want it hot)
1 Tbsp. extra virgin olive oil
kosher salt and freshly ground black pepper

Cilantro-Lime Aioli:
2 Tbsp. mayonnaise (or substitute sour cream or Mexican crema)
1 Tbsp. freshly squeeze lime juice
1 Tbsp. fresh cilantro, minced

DIRECTIONS
1. Preheat oven broiler. Line two baking sheets with aluminum foil and lightly grease with cooking spray.

2. To make the salsa, toss the corn, tomatoes, onion, and jalapeno with the olive oil and spread in a single layer on one of the prepared baking sheets. Season with kosher salt and freshly ground black pepper. Broil 10-15 minutes, turning occasionally, until slightly charred. Keep warm until ready to serve.

3. Meanwhile, to prepare the aioli, whisk to combine the mayonnaise, lime juice, and cilantro.

4. Rub the blackening seasoning over both sides of the salmon. Place on the second prepared baking sheet and broil until the fish flakes easily with a fork. Serve in warm tortillas topped with charred corn salsa, cilantro-lime aioli, avocado, radish, and cilantro.

Serves 2.

(Adapted from Foodess)

Roasted Vegetable Enchiladas

I'm convinced that you can make just about any dish using roasted vegetables and it would be delish. I've done it with pasta and pizza, tacos and quesadillas, sandwiches, salads, and soups, and now enchiladas. It's a no-fail method for a healthy, flavorful, enticing veggie meal. I'm trying to cut back on the amount of meat in our diet, but it would be perfectly acceptable to add some shredded chicken or turkey into the mix. Or keep it vegetarian and up the protein with beans. Really, it's up to you. But I found these to be perfectly satisfying as written. Dustin must have agreed because he attacked the leftovers for lunch and then finished them off by dinnertime the next day.

A note: You can roast any combination of vegetables you want to include in the filling. Just remember that certain vegetables take longer than others to cook, so you will want to roast them on separate trays. Root vegetables (such as carrots and potatoes) and hard winter squash take slightly longer. Chopping them into smaller cubes will help them roast faster.

Roasted Vegetable Enchiladas

INGREDIENTS
1 lb. tomatillos, husked and rinsed
1 medium white onion, chopped
3 cloves garlic, peeled
1-2 jalapenos, stemmed (I used one for a slight kick)
extra virgin olive oil
2 cups homemade or low-sodium vegetable or chicken broth
1/2 cup Mexican crema or creme fraiche (I substituted sour cream)
8 cups vegetables, cut into 1/2-inch cubes (I used zucchini, yellow squash, red onion, sweet potato, cremini mushrooms, sweet peppers, and cauliflower)
kosher salt and freshly ground black pepper
12 small corn or 8 medium whole wheat tortillas
1-2 cups Mexican melting cheese (like Asadero, Monterey Jack, Pepper Jack, Cheddar, or a combination of the above)
white onion, thinly sliced for garnish
fresh cilantro, chopped for garnish

DIRECTIONS
1. To make the sauce, preheat oven broiler. Place the tomatillos, onion, garlic, and jalapeno on a large rimmed baking sheet. Place directly under the broiler and broil for 8-10 minutes, turning halfway through, until the tomatillos are soft and blotchy black in spots. Remove and reduce the oven heat to 400 F. Puree tomatillo mixture until smooth in blender or food processor. Heat 1 Tbsp. olive oil in a large saute pan over medium-high heat. Add the puree and cook for several minutes until darker and thicker. Add the broth and crema. Reduce heat to medium-low, partially cover, and simmer 30 minutes until reduced and thickened. Once the sauce has thickened, season to taste with salt.

2. Meanwhile, to roast the vegetables spread the cubed vegetables on a large rimmed baking sheet (or two baking sheets). Toss with enough olive oil to lightly coat. Season generously with kosher salt and freshly ground black pepper. Roast in preheated 400 F oven for 20-30 minutes, until golden and tender. Remove from the oven and set aside.

3. To assemble the enchiladas, warm tortillas in the microwave until pliable. Spread a thin layer of sauce in the bottom of a 9x13 inch baking dish. Roll a portion of the roasted vegetables into each tortilla (with a little cheese if you wish) and place in the baking dish. Pour the remaining sauce over the enchiladas and sprinkle with several handfuls of cheese.

4. Bake in preheated 400 F oven for 10 minutes, until the enchiladas are heated through and the cheese is golden brown and bubbling. Garnish with onion and cilantro and serve.

Serves 4.

(Adapted from Rick Bayless)

Grilled Stuffed Poblanos

My dad comes from New Mexico. He grew up in a little town called Los Alamos (where they built the atom bomb). But then he left for college, got married, had five children, and eventually ended up out East. Sometimes us kids forget he didn't grow up where we did (first San Diego, then Northern Virginia). We forget that he's from the Southwest- until he pulls out his tumbled rock collection and homemade jewelry or starts a braiding leather bookmarks. Our first reaction is, "Dad, you're weird!". And then we remember he was raised in the Land of Enchantment, alongside the pueblos and Native Americans. And we understand his quirky hobbies a little better.

I was once again reminded of his roots when I brought these stuffed peppers to the dinner table on Sunday. He immediately lit up and exclaimed, "You made chile rellenos!". I just thought they were poblanos stuffed with beans and rice and cheese. Nothing special. But he was adamant that I had made one of his favorite New Mexican dishes. Google later confirmed that, indeed, he was right. A chile relleno is a stuffed poblano. What it gets stuffed with can vary widely, but usually includes cheese.

Whatever you call them, they're yummy. All of my family loved the filling, but a few of them couldn't handle the heat of the peppers. Poblanos can be mild or hot. You're never quite sure what you're gonna get. I ate mine whole without any problem. But some family members were not so lucky. This filling could be stuffed into any chile- anaheim, hatch, or even everyday bell peppers would do. They could also be prepared in the oven instead of on the grill. If you choose to bake them, I recommend following this method. 

Grilled Stuffed Poblanos

INGREDIENTS
6-8 poblano peppers, halved lengthwise, seeds and ribs removed
1 cup uncooked brown rice
1 15-oz. can black beans, drained and rinsed
1 15-oz. can diced tomatoes with green chiles
1 cup fresh or frozen corn kernels (optional)
3 green onions, sliced
1 jalapeno, minced (optional)
1 tsp. cumin
1 tsp. chili powder
dash cayenne pepper
salt and freshly ground black pepper, to taste
1/3 cup fresh cilantro, chopped + extra for garnish
Cheddar or any Mexican blend of cheese, shredded for topping

DIRECTIONS
1. Cook rice according to package directions.

2. In a large bowl, toss to combine cooked rice, beans, tomatoes, corn (optional), onion, jalapeno (optional), cumin, chili powder, cayenne and cilantro. Season to taste with salt and freshly ground black pepper. Stuff peppers with the filling.

3. Preheat grill to medium-high heat. Grill peppers until tender and charred on the bottom. Top with cheese several minutes before they are done grilling to allow the cheese to melt. Garnish with fresh cilantro and serve.

Makes 12-16 stuffed peppers.

(Adapted from A Couple Cooks)

Southwestern Lime Chicken with Ancho Chile Sauce

Part two of our 4th of July BBQ... grilled chicken skewers. With a Mexican flair. These juicy chunks of chicken were marinated overnight in a blend of lime, garlic, herbs, and soy sauce. And served with a spicy-sweet ancho chile sour cream. We threw some onions on the skewers (but you could add lots of veggies) and served 'em with corn on the cob. While the sauce isn't essential, it's delicious. It seemed to find its way onto everything on my plate. So don't skip it!

Southwestern Lime Chicken with Ancho Chile Sauce

INGREDIENTS
Southwestern Lime Chicken:
1/2 cup freshly squeezed lime juice
6 Tbsp. low-sodium soy sauce
1/4 cup canola oil
2 Tbsp. sugar
2 Tbsp. fresh oregano, chopped (or 2 tsp. dried Mexican oregano)
1 Tbsp. fresh rosemary, chopped
1 Tbsp. garlic, minced
1 1/2 tsp. chili powder
1/2 tsp. cayenne pepper
3-4 lbs. boneless skinless chicken breast, cubed

Ancho Chile Sauce:
1/2 cup sour cream
1 lime, juiced
1 tsp. ancho chile powder
1/2 tsp. cumin
1/2 tsp. Mexican oregano
1/2 tsp. brown sugar
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Whisk to combine the lime juice, soy sauce, canola oil, sugar, oregano, rosemary, garlic, chili powder, and cayenne pepper in a medium bowl. Place chicken in a glass baking dish and pour the marinade over top. Cover and refrigerate overnight, turning occasionally.

2. To make the ancho chile sauce, combine the sour cream, lime juice, chile powder, cumin, oregano, and brown sugar in the food processor and pulse until smooth. Season to taste with salt and pepper. Refrigerate until ready to use.

3. Preheat outdoor grill or indoor grill pan to medium-high heat. Discard the marinade and thread the chicken onto skewers (with onions and other veggies, if desired). Grill until the juices run clear. Serve with the ancho chile sauce.

Serves 6-8.

(Adapted from Bon Appetit)

Baja Fish Tacos

This isn't the first fish taco I've ever made, but it just might be my favorite! I've been determined to find a very traditional fish taco recipe (no frills or unusual ingredients) that really wowed me. And there were several attempts. What I learned in the end is that basic is better. I'm not discounting any of the previous recipes I've posted with their rubs and relishes and fruits salsas. They're all awesome. But something about this simple preparation really hits the spot. These grilled tilapia tacos are light and healthy and comforting. (Is that weird that fish tacos are one of my top comfort foods? Love 'em!)

I chose tilapia because it's mild, easy to find, and inexpensive. But you could use any flakey white fish (snapper, cod, mahi, etc.). The quick slaw adds a burst of lime and bit of crunch- great contrast to the tender fish and creamy avocado. And as far as the salsa goes, I usually make my own pico de gallo. (It's a snap if you throw everything in the food processor.) But this week I was lazy and bought a little tub of salsa fresca on my shopping trip. Whatever you do, make sure the salsa's fresh!

Baja Fish Tacos

INGREDIENTS
1 lb. tilapia

1 lime, juiced

1 Tbsp. canola oil

2 cloves garlic, minced

1/2 tsp. chili powder

1/2 tsp. cumin

kosher salt and freshly ground black pepper

Slaw:

2 cups green cabbage, shredded

2 cups red cabbage, shredded

1/2 red onion, thinly sliced
1/4 cup fresh cilantro, roughly chopped

1 lime, juiced

1 Tbsp. canola oil

kosher salt and freshly ground black pepper, to taste

corn or whole wheat flour tortillas, warmed (can be warmed in a dry skillet over medium heat for about a  minute on each side)

avocado, thinly sliced

fresh salsa/pico de gallo

sour cream

fresh cilantro, chopped for garnish

lime wedges, for serving

DIRECTIONS
1. Place the fish in a shallow dish and pour the lime juice over it. Add the garlic, cumin, chili powder, and canola oil. Season with salt and pepper and turn the fish in the marinade to evenly coat. Set aside to let marinate 15 minutes.

2. Meanwhile, prepare the slaw by combining the cabbage, onion, and cilantro in a large bowl. Squeeze a lime over top and drizzle with the canola oil. Toss to coat. Season to taste with salt and freshly ground black pepper.

3. Preheat outdoor grill or indoor grill pan to medium-high heat. Grill fish, flipping halfway through, until it flakes easily with a fork. Serve fish in tortillas with slaw, avocado, salsa, and sour cream. Garnish with fresh cilantro and serve with lime wedges.

Serves 4.

(Adapted from CHOW)

Zucchini, Corn, and Black Bean Quesadillas

Most people are passionate about- or slightly obsessed with- something. For some it's their clothes, their car, or their pet. They're willing to go to great lengths for whatever it is they care about. Some people are willing to camp out all night in the snow to get tickets to a ball game.  Or stand in line for hours at midnight in wizarding robes to be the first to see a movie. (Which I might have witnessed in person- once.) Or run through blizzards, heat waves, and/or a sprain to train for a race. We're all a little quirky when it comes to our thing. For me, it happens to be food.

When I was staying with my family in Northern Virginia last week I decided to make this pizza and I needed barbecue sauce. But not just any old sauce would do. My family was shocked when I informed them that I would be taking a trip to Trader Joe's to obtain a bottle of my favorite barbecue sauce. You see, Trader Joe's isn't next door. It's a good twenty minute drive- minimum. And I was braving rush hour. But nothing could deter me. So they rolled their eyes and wished me well.

The trip took well over an hour. (Traffic up there sucks. It's a fact.) But it didn't bother me. Looking back, I probably seemed a little bit crazy. But the truth is, I just really like to cook! I want the food I make, what I eat, and what I feed to others to be awesome. While most people wouldn't make that drive if you paid them, to me it was barely inconvenient. And while a bottle of barbecue sauce is admittedly insignificant, it illustrates my point perfectly. We all love something. This is what I love to do.

I won't be reposting that pizza recipe. It's tucked away in the archives if you want to try it (and you should). Today I'm sharing another recipe I made for my family. They were a bit hesitant when I told them I was making veggie and bean quesadillas. They're frequent meat-eating folks. But my mom, probably happy to not have to cook, convinced me to make enough for everyone. And so I made near a dozen of these cheesy corn and zucchini discs over the last week. And everyone loved them. I used fresh corn cut off the cob (since it's now in season) which I lightly sauteed with jalapeno and zucchini, tossed with black beans and cilantro, and smothered in Pepper Jack cheese. Health-friendly, fast, and family-approved.

Zucchini, Corn, and Black Bean Quesadillas

INGREDIENTS
1 Tbsp. extra virgin olive oil
1 small red onion, thinly sliced
1/2 jalapeno pepper, seeded and minced
1 cup fresh or frozen corn kernels
1 small zucchini, finely diced
1 tsp. chili powder
salt and freshly ground black pepper, to taste
1 can black beans, drained and rinsed
fresh cilantro, chopped + extra for garnish
8 medium whole wheat flour tortillas
12 oz. Pepper Jack cheese, grated
sour cream, for serving
salsa, for serving

DIRECTIONS
1. Heat olive oil in a large saute pan over medium heat. Add onion and jalapeno and cooked until softened. Stir in corn and zucchini. Season with chili powder, salt, and pepper. Cook until the zucchini is tender, about 5 minutes. Stir in the black beans to warm through.

2. Preheat a large skillet or griddle over medium heat. Place a tortilla on the skillet and sprinkle with cheese. Spread several spoonfuls of the filling over the cheese. Sprinkle with cilantro. Top with more cheese and a second tortilla. Cook, flipping halfway through, until the tortilla is crisp and golden brown and the cheese has melted. Repeat with the remaining ingredients. Slice and serve with sour cream and salsa and garnish with fresh cilantro.

Makes 4 quesadillas.

(Adapted from Food and Wine)

Scrambled Egg and Chorizo Breakfast Tacos

I've been experiencing a string of technical difficulties lately. First blogger went down for a day or two. I'm sure worldwide panic ensued. But it didn't bother me too much because I didn't have the time to post even if I'd wanted to. And now today my usual web browser can't find my site. Is it possibly sending me a message that it's sick of my blog? (It is undoubtedly the most frequently visited site in my history.) Temporarily losing my blog twice in one week now has been no subtle hint that I might want to do something to back it up. I'd be devastated if I were to lose the last two and a half years of work I put into this. It's time to get on that.

On a more pertinent topic, this week I dug some pork chorizo out of the freezer (that I can't remember when I purchased) and finally put it to use. Dustin loves scrambled eggs. Every husband loves sausage. And we both love tacos. So I knew this recipe would be a hit. It made for a filling, fast, and flavorful weeknight meal. (And would, of course, make for an awesome breakfast or brunch.) My one suggestion is that you cook the sausage and scramble the eggs separately. It might be tempting to combine everything into one pan. But unless you want to turn your eggs an unappetizing shade of brown, I recommend keeping them separate. The heavily-spiced chorizo releases a lot of grease that will stain anything you add to it.

Chorizo and Scrambled Egg Breakfast Tacos

INGREDIENTS
1 lb. fresh pork, turkey, or chicken chorizo sausage, casings removed
8 eggs, whisked
8 green onions, sliced
1/4 cup fresh cilantro, chopped + extra for garnish
salt and freshly ground black pepper
8-10 small corn or whole wheat four tortillas
sharp Cheddar cheese, grated
pico del gallo
sour cream (optional)
hot sauce (optional)

DIRECTIONS
1. Saute chorizo in a large skillet over medium heat, breaking up with a wooden spoon, until browned and cooked through. Drain and set aside.

2. Meanwhile, preheat a separate large skillet over medium heat. Lightly coat with cooking spray. Add the green onions and saute for 2 minutes. Add the eggs and cilantro and season with salt and pepper. Reduce the heat and cook until softly set, stirring frequently.

3. Sprinkle each tortilla with cheese and heat over a dry skillet until the cheese has melted and the tortillas are golden brown. Fill each tortilla with chorizo and scrambled eggs. Serve with pico de gallo, sour cream, and hot sauce and garnish with fresh cilantro.

Serves 4.

(Adapted from Bon Appetit)