Chipotle Rice & Black Bean Burritos

These burritos had a ton of flavor, but I do think that they would taste even better with some sour cream! (I realized I had some after I ate them - oops)

Chipotle Rice & Black Bean Burritos Adapted from Cook Like a Champion, who adapted it from Elly Says Opa!


Ingredients:
1/2 Tbsp. canola oil
1/2 onion, diced
2 cloves garlic, minced
1 chipotle in adobo, minced
1 bay leaf
1/3 cup uncooked rice (I used Uncle Ben's brown rice - the 90 second kind - because I have terrible luck making rice!)
2/3 cup water or broth (Omitted since I used instant rice)
1/2 cup black beans
1/2 tsp. oregano
Salt and pepper
Cooked chicken, shredded (my addition)

Directions:
-Heat the oil in a shallow pot/saucepan that has a tight-fitting lid.
-Add the onion and cook until tender.
-Stir in the garlic, chipotle, and bay leaf, sauteing an additional minute.
-Stir in the rice, and toast it until just a little golden.
-Add the water (or broth), black beans, oregano, and salt and pepper to taste.
-Bring to a boil, cover, and then turn the heat down to low.
-Simmer for about 15 minutes.
-Remove from heat (but keep the lid on) and let sit for about 5 minutes before fluffing with a fork.

Chili Gravy
Source: Cook Like a Champion, who adapted it from Homesick Texan

Ingredients:
1/4 cup lard (or vegetable oil)
1/4 cup flour
1/2 teaspoon black pepper
1 teaspoon salt
1 1/2 teaspoons powdered garlic
2 teaspoons ground cumin
1/2 teaspoon dried oregano
2 tablespoons chili powder
2 cups chicken broth (or water)

Directions:
-Heat the oil in a skillet over medium-high heat.
-Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
-Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
-Add chicken broth or water, mixing and stirring until the sauce thickens.
-Turn heat to low and let sauce simmer for 15 minutes.
-Add water to adjust the thickness.

Makes 2 cups.

To assemble the enchiladas:
-Preheat oven to 400°.
-Cover the bottom of a 13x9 baking dish with 1/2 cup chili gravy.
-Heat tortillas (corn or flour) over stovetop or in microwave.
-Fill each tortilla with chipotle rice and beans (how much will depend on the size of your tortilla).
-Place in baking dish seam side down and cover with remaining chili gravy.
-Top with shredded cheese and bake for 15 minutes or until sauce is bubbling and cheese is melted.

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Black Bean & Pumpkin Chili

Last night was the perfect night to make some chili due to the extreme cold front that we had pass through Ohio. It's still passing through might I add! I have always wanted to try the black bean and pumpkin combination, but never got the chance during the fall when I usually use pumpkin flavors. Both Jon and I liked this chili, but he admitted that there needed to be meat in it. I made it vegetarian (the recipe calls for turkey) and I think it could have used some ground turkey or beef. I was afraid that it would taste too "pumpkiny" after tasting it when I put all of the ingredients in, but the pumpkin then melded very well with the rest of the flavors after it simmered for awhile.

Black Bean and Pumpkin Chili
Adapted from Taste of Home (Oct/Nov 2008 issue)

Ingredients:
1 medium onion, chopped (I used half an onion that I had leftover from a previous night's dinner)
1 medium sweet yellow pepper, chopped (Omitted because I refuse to pay almost $2 just for one pepper)
3 garlic cloves, minced
2 tablespoons olive oil
3 cups chicken broth (I used about 3.5 cups because the soup was a little too thick)
2 cans (15 ounces each) black beans, rinsed and drained
2-1/2 cups cubed cooked turkey (Omitted)
1 can (15 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) diced tomatoes, undrained
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1/2 teaspoon salt

Directions:
In a large skillet, saute the onion, yellow pepper and garlic in oil until tender. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. (I sauteed the onion & garlic in a soup pot and then added the rest of the ingredients to the pot.)
Cover and cook on low for 4-5 hours or until heated through. (I simmered the soup in the soup pot for about half an hour)Pin It

I'm back!

So I was going to make Southwest turkey burgers for dinner tonight, but I completely forgot to buy buns. Luckily I had a vegetarian meal on the menu for the week so I just substituted that instead...I hate the idea of defrosting something right before dinner. I didn't have time for that! I made black bean burritos and Mexican sour cream rice...yum! My only complaint is that brown rice never gets as soft as white...

Black Bean Burritos
Adapted from Cooking Light - I basically just used this recipe as a template...I omitted and revised a lot!

Ingredients:
1/2 cup diced peeled avocado (I omitted this)
1 tablespoon fresh lime juice (I used a squeeze of the lime juice out of the bottle over the black bean mixture)
1 teaspoon olive oil
2 garlic cloves, minced (I probably used about 1 from jarred garlic)
1/4 cup water
2 teaspoons ground cumin (I used more like 1 teaspoon)
2 cans black beans, drained (I only used 1 since I cooked for 2)
Flour tortillas
Fat-free sour cream (I used light)
Salsa

Combine avocado and lime juice, tossing to coat. (I didn't use avocado...even though I love it)

Heat oil in a medium saucepan over medium-high heat. Add garlic; sauté 1 minute. Stir in water, cumin, and beans. Reduce heat to medium; simmer 3 minutes or until thoroughly heated, stirring occasionally. Warm tortillas according to package directions. Spoon 1/4 cup bean mixture into each tortilla. Top with 1 1/2 tablespoons sour cream, 1 1/2 tablespoons salsa, and 2 tablespoons avocado; roll up. I also added shredded cheese to mine.

Mexican Sour Cream Rice
Adapted from allrecipes.com as seen on Lauren's Kitchen

Ingredients:
1 cup uncooked long grain white rice (I used brown rice)
1 can chicken broth
1 cup reduced fat sour cream
1 can diced green chile peppers
1 cup shredded Monterey Jack cheese, divided
1 can whole kernel corn, drained (I used frozen corn)
1/4 cup finely chopped fresh cilantro (I used dried cilantro)
Salt and ground black pepper to taste

In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-1/2 quart casserole dish.

In the pot with the cooked rice, mix the sour cream, green chile peppers, 1/2 cup Monterey Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese.

Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

The whole dinner

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