Monthly Archives: May 2012

Black Bean and Sweet Potato Enchiladas

I’ve made these for a client and my own family this week — they are delicious. I made the vegan version for my family and that is what’s photographed above. The store was out of the “cheddar style” Daiya vegan cheese, so I got the mozzarella style version and it was still delicious. This recipe is really easy to make too. Enjoy!

Serves 4

•  28 oz. can of whole, peeled tomatoes
• 2 tsp. chili powder
• 1 large onion, chopped
• 3 Tbsp. canola oil or other high heat oil
•  salt and pepper
• 1 garlic cloves, minced
• 1 15 oz. can of black beans, drained and rinsed
• 1 medium potato, grated
• 2 tsp. oregano
• 2 c. cheddar cheese or vegan cheese
• 8 flour tortillas
• 2 green onions, thinly sliced/chopped

Preheat oven to 450

1. In a blender or food processor, puree tomatoes, chili powder, half the onion, 1 Tbsp. oil, 1/2 tsp. salt and 1/2 tsp. pepper or until smooth

2. Heat 1 Tbsp. of remaining oil in large skillet over medium-high heat. Add remaining onion and cook until softened, 3-5 minutes.

3. Add garlic and saute 1 minute more. Add black beans, sweet potato, oregano and salt and pepper (about 1/4 tsp. each). Cook, tossing frequently, until sweet potatoes are cooked, about 5 minutes.

4. Transfer to a large bowl and let cool slightly. Stir in 1 c. of cheese.

5. Spread one cup of tomato sauce  in bottom of 9×13 pan. Roll up bean mixture in the tortillas (about 1/2 c. each) and place seam side down in pan.

6. Top with remaining tomato sauce, cheese and green onions. Bake on top rack of oven until cheese is belted and bubbly, about 10 to 15 minutes.

Vegan Crockpot Lentil Sloppy Joes

I made vegan crockpot lentil sloppy joes on Fox 2 Detroit’s morning show for their Meatless Mondays segment. Check it out!

Crockpot Lentil Sloppy Joes:

Mexican Cinnamon Cookies

Hola! Happy Seis de Mayo. Last night a group of us got together to welcome a good friend back to Detroit after a few years in Toronto. Since it was Cinco de Mayo, our menu was easy to determine. I’ll have to get our lovely host’s Swiss chard and tofu taco recipe for another day, but here are a cookies I brought. I literally Googled “Mexican cookies” and this is one of the recipes that came up.

They were really easy, ready in no time and everyone seemed to love them. They can easily be made vegan by swapping out the butter for something like Earth Balance Buttery Spread/Sticks.   The only thing I changed below was listing half the original recipe’s amount of sugar/cinnamon to roll the cookies in. Half of a cup should be plenty — I had tons left over! Enjoy!

• 1 c. butter, softened
• 1/2 c. powdered sugar
• 1/2 tsp. cinnamon
• 1/4 tsp. salt
• 1 tsp. vanilla extract
• 1 1/2 c. all-purpose flour
• 1/2 c. powdered sugar
• 1/2 tsp. cinnamon

1. Preheat oven to 350 degrees and grease cookie sheets

2. In a medium bowl, cream together 1/2 c. powdered sugar and butter until smooth. Stir in vanilla.

3. Combine flour, salt, and 1/2 tsp. cinnamon and add to creamed mixture.

4. Combine remaining 1/2 c. powdered sugar and 1/2 tsp. cinnamon.

5. Shape dough into 1-inch balls with hands and roll in cinnamon-sugar mixture. One batch makes 20-25 cookies.

6. Bake 15 to 20 minutes or until lightly browned. Cool on wire racks.