Black Bean Burritos

A friend of mine made these for us after Clara was born.  I've modified the recipe a bit and I think it's pretty good!  When I served it on fourth of July weekend when the Buffalonians were visiting, Soumaila took seconds.  I was told that is a big compliment!

3 large garlic cloves, whole and unpeeled
1 t cumin - I used half ground and half cumin seeds.  Using whole seeds really livens up the flavor, IMO!
1 t dried oregano
1 14oz can diced tomatoes
1/2 jalapeno pepper or to taste (I used a couple tsp jarred jalapeno)
1/2 t salt
4 C (2 cans) black beans and 2 cups corn OR 3 cans / 6 C blackbeans
10 8-inch tortillas (approximately)
1 C shredded cheddar cheese
sour cream and/or salsa

Preheat the oven to 400 degrees.  Grease a 9x13 baking dish (or two).
Heat garlic in a dry skillet (or stock pot in order to do everything in one pot) over medium heat for 15 min or until skin is charred to a chocolate brown color and soft.  Turn the cloves often to brown all sides.  When garlic is done, remove and set aside.  Off the heat, add cumin and oregano to the hot skillet to toast.  (The first time I did this in the hot pan without waiting, they burned almost immediately, so work fast and probably best to wait a few minutes so the pan isn't quite as hot.  Especially with the ground spices, it takes almost no time.)  Set aside. 

In a separate bowl with an immersion blender or in a blender, or in the same pot with an immersion blender (my preference to save dishes - but watch for the tomatoes to sputter and splash if the pan is still really hot!) add the tomatoes and jalapenos and blend them up for about 15 seconds.  Then peel the garlic cloves when cool enough to handle and add to pot with other spices and salt.  Blend again for 15 seconds or until smooth.  Add beans (drain if canned; use some or all of the liquid if you cooked them yourself) and corn to the tomato sauce.  Simmer on med for 15-20 minutes until thickened.

Pour about 1/3 C of bean mixture into tortilla shells.  Wrap up and place seam side down in the baking dish.  Sprinkle with cheese.  Bake for 15 minutes.

Top with sour cream and/or salsa.

My friend told me that she also makes double batches and freezes the filling for later.  It will also thicken up some more if you refrigerate it before assembling the burritos (in case you want to make it ahead to save time.)

I've also made this with chopped chicken added in for my meat-loving husband.

Halloween Recipes

Maybe two years ago, I was watching "Everyday Italian" and Giada was making Halloween recipes. She was saying how there are no black foods so it's touch to think of things (she was making squash and eggplant pasta) but I took that as a challenge. Here are some of my ideas.

Grilled Cheese:
Make grilled cheese with pumpernickel bread and cheddar cheese.

Sweet Potato Nachos/Burritos
The amounts for this recipe are all "to taste" and depend on how many people you're feeding. The sweet potatoes and black beans give you a great orange and black combo. Put on a sour cream ghost or some salsa guts to jazz it up.

Poke raw whole sweet potatoes twice with a fork, on top. Bake sweet potatoes at 400 until soft.

Mix in any combination of the following:
black beans, drained and rinsed
cumin
salt
frozen or canned corn
salsa

The following can be mixed in, served on top, or on the side:
cheddar cheese (if the potatoes are still hot, it will melt on its own mixed in)
sour cream
cream cheese
fresh cilantro

Serve as nachos with corn chips or spoon into a tortilla for a delicious burrito. Wrap up in a tortillas, brush with oil, and bake for lower-fat chimichangas. Layer in a baking dish with tortillas for a Mexican lasagna.

Chile Rellenos (light version)

Warning: This is a non-deep fried version of this recipe.

Ingredients:
2 poblano peppers (leave the stems on!)
2 cloves of garlic, sliced or smashed
6 oz of fake hamburger crumbles or 1 c of black beans
10 cherry tomatoes, halved (optional)
cumin to taste
crushed red pepper to taste (for Colin, about 5 cups)
6 oz shredded cheddar cheese
red onion, to garnish
sour cream and salsa, on the side
cooking spray

Roast the peppers. You can start making the filling while the peppers are roasting.

If you have a gas stove, simply lay them on the grate over your burners. Let them get completely black on the bottom before turning. Grasp the stem and rotate the pepper onto a raw side. When the entire pepper is complete blackened, turn off the fire and then place the peppers into zip-top bag or a food storage container. Seal the the peppers into the chosen receptacle and let sit for at least 5 minutes. Take one out, seal the other one back up, and peel the blackened skin off the pepper. It should come of very easily. Wear gloves, put bags on your hands, or hold the pepper with a dishtowel/several paper towels. Poblanos can very greatly in their heat, you never know when you've got a killer one. Cut a T shape into the pepper with the long slit down the length of the pepper and the short slit under towards the top. Scoop out the seeds.

If you don't have a gas stove, put the peppers under your broiler, making sure to rotate them.

Filling: Spray a frying pan, put on medium-high heat, and throw in the garlic. When the pan is hot, add the meat or meat-substitute. Brown the meat and then add the tomatoes. Smash up the tomatoes with your spoon/spatula. Add seasonings. Stir until all cooked up. Fill each pepper with the stuffing and top with cheese. Sprinkle diced red onion on top.

I serve this with a side of summer squash, sliced thin, browned in a pan with cooking spray, and seasoned with cumin. Add salt and pepper after the squash has finished cooking.