Monday, March 7, 2011

Back to Cooking!

No time like the present to get back on track with my entries. 

Last week I made one of my easiest flavorful meals: Enchiladas and Re "Fried" Black Beans.  Paul loves this meal, but don't know if he knows just how easy it is :)

Old Pic of Same Dish (will add another tomorrow)



1 bag frozen fajita mix peppers (no seasoning or sauce)
1 can no salt added black beans, strained and rinsed

1 container pre-made Pico de Gallo from the produce section of the grocery
¾ cup low fat Mexican Blend Cheese (I often skip the cheese)
10 Fresh Corn Tortillas
1 Jar of your favorite low sodium salsa


Preheat oven to 375. On the stove top, pour the pepper mix in large pan over medium/high heat. Once heated through, add in Pico de Gallo and black beans. Once heated through, add in ¼ cup of cheese and let it melt. In an oven proof pan, coat the bottom with salsa. Place a large spoonful of mixture into tortillas and wrap and place seem side down in pan. When complete, top with remainder salsa and cheese and place in oven for 10-15 until cheese is melted.

Tip: can be prepped and stored overnight. Prior to serving heat in oven for 20 min or until heated through.

Nutrition for 2 Enchiladas:
Calories: 215cal, Fat: 4g, Protein: 15g, Carbohydrates: 44g

Re"fried" Black Beans


1 tsp vegetable oil
1 ½ cup chopped green onions
4 garlic cloves, minced
1 ½ tsp cumin
2 (15-oz) cans black beans, no salt added, undrained
¼ cup chopped fresh cilantro


Heat oil in a large non-stick skillet over medium-high heat. Add onions and garlic and sauté until tender. Stir in cumin and beans, and partially mash mixture. Cook until thick, stirring frequently. Finally, stir in cilantro.

Nutrition for ½ cup servings:

Calories: 167kcal, Fat: 2g, Protein: 9g, Carbohydrates: 28g

Meals from my weekend dinner company to come tomorrow!

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