Category: Main Dish

Enchiladas:
Wrap tortillas in aluminum foil and heat in oven at 275F until fillings and sauce are prepared.

Black Bean Filling:
Heat oil in large skillet and add garlic. Grate onion into skillet with a hand grater. Add jalapeno and cook for 1 or 2 minutes. Add beans and mash with fork. Stir in cumin and tomato paste and season with salt as desired.

Warm Salsa Verde:
Place tomatillos in a food processor and pulse to a coarsely ground paste.

Heat garlic in oil over medium heat in a large saucepan. When garlic begins to sizzle, grate onion with a hand grater directly into pan. Add jalapeno. Heat onion and jalapeno through for 1 or 2 minutes and add ground tomatillos. Simmer tomatillos with onion for 5 minutes. Add stock and seasonings.

Halve avocado with skin on by cutting in and down to the pit all the way around avocado. Separate avocado halves and scoop out pit with a large spoon. Scoop flesh out of skins and into pot. Mash with fork. Stir avocado into sauce to thicken it. Return sauce to a gentle boil. Reduce heat to warm until enchiladas are assembled.

Preheat broiler.

Scoop some sauce onto bottom of a casserole dish or shallow serving platter. To make enchilada, place 1 or 2 scoops or filing down center of a tortilla and roll. Place filled tortillas seam side down into sauce on platter or casserole. Line up tortillas one next to another and top with remaining sauce and grated cheeses. Melt cheeses under broiler and serve immediately with Warm Salsa Verde.

Heat oil in heavy large pot over medium-high heat. Sprinkle beef cubes with salt and pepper. Saute until browned on all sides, about 8 minutes. Using slotted spoon, transfer meat to medium bowl.

Add onion and garlic to same pot. Reduce heat to medium and saute until tender, about 5 minutes. Add ground beef and saute until cooked through and almost all liquid has evaporated, about 15 minutes. Mix in chili powder, paprika, jalapeno, cumin and coriander.

Add wine and simmer until almost all liquid evaporates, stirring occasionally, about 3 minutes. Add chicken broth, beef broth, tomato sauce, hot chile sauce and tomato paste; bring to a boil. Return beef cubes to pot.

Reduce heat to medium-low and simmer uncovered until beef cubes are tender and liquid thickens, about 45 minutes. Stir in black beans and cook until heated through, about 15 minutes. Season chili to taste with salt and pepper.

Can be made 1 day ahead. Cool slightly, then cover and refrigerate. Bring to simmer before serving.

Serve with grated cheddar cheese, dollops of sour cream or chopped green onions if desired.

Puree 2 cups black beans with eggs in processor until smooth. Transfer to large bowl.

Stir in remaining beans, 1 1/2 cups breadcrumbs, and next 10 ingredients. Shape mixture into ten 1/2-inch-thick patties, using about 1/2 cup mixture for each.

Transfer patties to baking sheet. (Can be prepared 4 hours ahead. Cover and chill)

Coat black bean cakes on both sides with remaining breadcrumbs. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium heat. Add 5 black bean cakes to each skillet; cook until golden brown, about 3 minutes per side.

Transfer to plates. Serve topped with salsa, sour cream, and avocado slices.

Puree 2 1/2 cups beans with cumin, chili powder and cayene pepper until smooth. Add rice, walnuts, onion, corn and remaining beans; pulse 2 or 3 times to mix (mixture should be stiff but not dry). Add 2 or 3 tablespoons water to moisten, if necessary. Season to taste with salt and pepper. Cover and chill if making ahead.

Divide mixture into 8 burgers. Dredge burgers in cornmeal. Chill 30 minutes (unless mixture has been made earlier and chilled).

Coat nonstick pan or grill with cooking spray. Cook burgers over medium heat 4 minutes. Flip, and cook 4 minutes more or until heated through. Garnish with guacamole and salsa, if desired, and serve.

Heat oil in large skillet over medium-high heat.

Add onion and garlic; sauté until onion is very tender, about 8 minutes.

Add beef and sauté until brown, breaking up with back of fork, about 5 minutes. Add chili powder, oregano, and sugar; stir 30 seconds.

Add beans, corn, and tomato sauce. Cover; simmer until beef is cooked through, stirring occasionally, about 8 minutes. Mix in cilantro and lemon juice. Season with salt and pepper.

Line 8 servings bowls with tortilla chips. Spoon beef mixture over chips. Top with cheese and sour cream.

Melt butter in saucepan; stir in flour, add 2 cups milk. Cook and stir over medium heat until thick.

Combine beans, vegetables, remaining 2 cups milk, white sauce, parsley, thyme, salt, pepper; mix well.

Cover bottom of greased 13x8x2-inch pan with 1/4 of the noodles and 1/4 each of bean mixture, ricotta, and mozarella cheese. Repeat layers 3 times.

Sprinkle Parmesan cheese on top. Cover pan and bake at 375 degrees F., 1 to 1-1/4 hours, or until noodles are tender.

Remove cover; bake 10 minutes or until top browns. Let stand 15 min.

Canned beans may be used. Noodles may be cooked before assembling lasagna. Bake 350 F. oven 30-45 minutes or until heated. Prepared marinara sauce may be served with lasagna.

In a small saucepan, bring “seasoned broth” ingredients to a simmer. Continue to simmer while you begin paella.

In large, heavy pot over medium-high heat, heat olive oil; add garlic, onions, and vegetables and cook 3 minutes. Add rice, paprika, salt, pepper, and beans; cook 3 minutes, while stirring.

Add the hot seasoned stock to the vegetable/rice mixture and bring to a boil. Stir well, then reduce heat to low and continue to cook covered for 20-25 minutes, stirring often. Add tomatoes and parsley, and stir to combine.

For a more traditional paella, place into shallow baking pan and bake in 375 degree F. oven for 10 minutes after cooking, and decorate the top of the finished dish with the tomatoes and parsley. Paella rice is short-grained pearl rice and will make the dish creamier and more authentic. Italian Arborio or pearl rice may be substituted.

Spray large skillet with cooking spray; heat over medium heat until hot. Sauté zucchini, onion, garlic, jalapeño chili and cumin until crisp-tender, about 5 minutes.

Add beans to side of skillet; coarsely mash about half the beans. Mix beans, tomato and cilantro into onion mixture and cook 1 to 2 minutes. Spoon 1/3 cup mixture on one side of each tortilla and sprinkle with 1 1/2 tablespoons cheese. Fold tortillas in half and spray both sides with cooking spray.

Bake on cookie sheet at 450° F. until browned and crisp, 5 to 7 minutes, or cook in large skillet over medium heat until browned, 2 to 3 minutes on each side. Garnish quesadillas with salsa and sour cream.