Meatless Wednesday- Black Bean Burrito Bake

Adapted from Cooking Light

Chef’s Notes : I’m also kind of scared to make any kind of Black Bean anything since the Pinto Bean Pie incident. Luckily I was right in picking this recipe because it was AWESOME, even SmithCale agreed, and he’s one picky customer. The secret was in the adobo sauce, use liberally and often.

Plan of Attack:

1. Prep filling

2. Make burritos

3. Bake for 20 minutes

Ingredients for 2.5:

3 whole wheat tortillas

1 chile in adobo sauce

3 Tbsp adobo sauce

¼ C reduced-fat sour cream

½ can black beans, rinsed and drained

½ C thawed (previously frozen) corn

Cooking spray

¼ C shredded cheddar cheese

Instructions:

1. Preheat oven to 350 degrees
2. In a bowl combine sour cream, chopped chile and adobo sauce; allow to set for 8-10 minutes
3. Add black beans to the bowl and mash with a fork until about 1/3 of the beans are smashed
4. Finally add the corn and mix well
5. Spoon 1/3 of the mixture into the middle of a tortilla, roll and place in a sprayed 8x8 baking dish seam side down. Repeat until all burritos have been made
6. Sprinkle with cheese, cover and bake for 20 minutes
7. Enjoy! (maybe with a little salsa?)

Tuesday- Potato & Leek Soup with Chicken

Adapted from Cooking Light

Chef’s Notes: I had printed this recipe probably months ago, because it includes some of our favorite ingredients; LEEKS! The leeks just add a great flavor, but remain in the background of the soup. Word of warning- beware the thyme sprigs!

Plan of Attack:

1. Cook all in one pot!

Ingredients for 2:

1/2 Tbsp unsalted butter

2 leeks, thinly sliced

2 potatoes, chopped

½ C shredded chicken

2 C chicken broth

2 thyme sprigs

2 Tbsp whipping cream

Salt and pepper to taste

Instructions:

1. Melt butter in a large pot on medium heat, add leeks and cook for 10 minutes
2. Add potatoes, salt, broth, chicken and thyme sprigs. Bring to a boil, reduce heat and simmer for 20 minutes
3. Remove thyme sprigs
4. With a masher or a pastry blender or a fork, mash some of the potatoes in the pot
5. Stir in cream and top with shredded cheese
6. Enjoy!

Food for Life,

the SupperSmiths, forging one meal at a time