Chicken, Asparagus, and Black Bean Enchiladas

Many years ago, when I first got married, someone gave me a cookbook called Intercourses, which supposedly contains recipes full of aphrodisiacs.  It has lots of fun recipes in it, but the one that I have gone back to multiple times is the one for Chicken, Asparagus, and Black Bean Enchiladas.  I can't say that it makes me feel anything other than happy that I'm eating something delicious, but since that's my main requirement for food, I'd say it passes the test!  This is how I make it.

Chicken, Asparagus, and Black Bean Enchiladas
Recipe adapted from Intercourses by Martha Hopkins and Randall Lockridge

Ingredients:
2 T olive oil
1/2 - 1 pound boneless, skinless chicken breasts, cut into thin strips
2 cloves garlic, minced
1 1/2 cups salsa, divided
1 (15-oz) can black beans, undrained
1 small green bell pepper, chopped
1/2 tsp ground cumin
1/4 tsp ground chile powder
salt and pepper, to taste
1/4 cup sliced green onions
6 flour tortillas
3/4 pound blanched asparagus (about 18 stalks)
1 cup shredded Monterey Jack or cheddar cheese
1/2 cup sour cream

Preheat oven to 350F and lightly grease a 9x13-inch pan.
In a large skillet heat oil over medium-high heat.  Add chicken and garlic and stir fry until tender and cooked through, about 5-6 minutes.  Stir in 1/4 cup salsa, beans, bell pepper, cumin, and chile powder.  Season with salt and pepper to taste.  Simmer for 7-8 minutes, or until thickened, stirring occasionally.  Sir in the green onions.
Spoon the filling down the center of each tortilla.  Add 3 asparagus stalks and top with cheese, reserving 1/4 cup for garnish.  Roll up and place seam-side down in the baking dish. Enchiladas can be prepared up to this point and then refrigerated up to 8 hours, or can be baked immediately.
Combine remaining salsa with sour cream and pour over the top of the enchiladas.  Bake at 350F for 15 minutes.  Top with remaining cheese and bake an additional 5 minutes, or until the cheese melts.  Can serve with chopped tomatoes, guacamole, and/or additional salsa.
Makes 6 enchiladas.

Homemade Tortillas -- Just in Time for Cinco De Mayo!

I've purchased my fair share of tortillas.  They're always uniform in size and shape, and have the same non-descript flavor.  Which is fine.  But if you're making a meal that you want to taste authentic, you really should make your own tortillas!  They are easy to make, require only a few ingredients, and taste a hundred times better than the store-bought variety.  Even something as simple as a bean burrito tastes like a masterpiece when made with homemade tortillas.  Give them a try.  And this recipe is easily doubled or tripled if you're feeding a crowd!

Homemade Flour Tortillas
Recipe by my mother-in-law, Ruth Beal

Ingredients:
3 cups flour
1/2 tsp salt
1/4 tsp baking powder
1/3 cup shortening
1 cup milk
Cooking spray

In a medium bowl, whisk together flour, salt, and baking powder.  Cut in the shortening with a pastry blender or two knives until the shortening is evenly distributed and can almost not be seen.  Add the milk and stir until a dough forms and leaves the sides of the bowl.

Turn onto a clean countertop and knead for a few minutes until the dough is smooth and even.  Form into a ball and spray with cooking spray.  Cover and let rest for at least 15 minutes, or up to 3 hours.

Turn the oven to warm (170F) and prepare a plate lined with two cloth napkins, paper towels, or something similar.   Put the plate in the oven to keep the completed tortillas warm while the rest are cooking.

Divide dough into 6-10 even pieces, depending on the size of the tortillas you want (I usually divide mine into 8).  Roll each piece into a circle (that's the hard part!  Mine are never even, but that's okay, that's part of the charm).  If you need to, you can use a little flour, but I usually find it's not necessary.  The rolled out dough should be very thin, almost translucent, because it will shrink up some when you move it.   Place the completed unbaked tortillas on a plate on top of each other.  They shouldn't stick together, so don't worry about that.

Heat a griddle or large frying pan to medium or medium-high heat (around 350F if you're using an electric griddle).  Place one tortilla on the ungreased pan and let cook until the bottom has some brown spots and it getting a slight crust, about a minute.  Flip over and cook on the other side.  The tortillas should puff up a bit, but don't push them down.  They'll deflate when they're done cooking, and they'll cook just fine.

When your tortilla is done cooking, quickly place it in the warm oven between the two napkins.  Continue baking the remaining tortillas.  Serve warm.

Leftover tortillas can be stored for several days in a Ziplock bag or airtight container, or in the fridge for a week.  They'll taste better if they're warmed slightly before eating. I usually microwave them for 20-30 seconds or reheat them on a griddle.

Makes 6-10 tortillas.

Navajo Tacos

Camera phone picture. Sorry.

These are something that takes me straight back to my childhood.  I grew up in Utah, and whenever we would go to the county or state fair there would always be a booth where the Navajo people were selling these tacos.  You can also use any dough recipe you'd like, or buy frozen dough like Rhodes and use that. The base is either refried beans or chili, whichever you prefer. The toppings vary, and you can put on pretty much whatever you want. They're so good!  If you have leftover fried bread, slather on some honey butter and serve it for dessert.

Navajo Tacos
(also called Indian Fry Bread)

Toppings:
1 can refried beans or chili
Shredded cheese
Shredded lettuce
Tomatoes
Avocados
Sour Cream
Salsa
Chopped black olives
Chopped green onions
Whatever else you desire!
 
Fry Dough:
1 1/4 cup warm water
1 T yeast
1 T sugar
1 T salt
3 cups flour
Oil for frying (I use either canola or peanut oil)

Dissolve yeast in warm water.  Add sugar, salt, and flour and mix until dough comes together.  Let rest in bowl for 20-30 minutes, or until a bit risen.  Divide into 8 balls.  Cover and set aside until ready to fry.
Heat 1 inch of oil in a deep-dish pan over medium-high heat.  When oil is hot (test it by putting a tiny bit of dough in.  If it bubbles and pops and browns within a minute, it's hot enough), stretch one ball of dough into a flat pancake shape.  It doesn't need to be perfectly round or flat.  Gently place flattened dough into oil and cook until lightly browned, flipping once so both sides get browned.  It should take about 2-3 minutes total to cook.  If it takes longer, your oil isn't hot enough.  If you cook it faster than that, you might have a doughy middle.  The dough should puff up as it cooks.  Cook as many at a time as can easily fit into your pan.  When they're cooked, remove with tongs and place on a paper-towel lined plate to drain.  Let cool for at least 10 minutes before serving.

To serve, spread some refried beans or chili on the top of a piece of fry bread.  Add cheese, then whatever other toppings you desire.  Enjoy!
Serves 6-8. 

Black Bean and Corn Salad

Unfortunately I didn't have a red pepper to put in.  It's better with it.

I had this at a church activity several years ago and immediately asked for the recipe.  It can be scooped up with tortilla chips or served on lettuce leaves as a salad.  It's light and fresh and delicious!

Black Bean and Corn Salad

Ingredients:
2 cups corn, fresh or frozen, cooked and cooled
1 (15-oz) can black beans, drained and rinsed
1/2 cup finely chopped red bell pepper
1/2 cup chopped red onion
1/2 cup chopped fresh cilantro
1 ripe avocado
1 orange
1 lime
1/4 cup oil
1/2 tsp hot pepper sauce (like Tabasco)
1/2 tsp salt

In a medium bowl combine corn, black beans, bell pepper, red onion, and cilantro.  Set aside.
Using a zester, grate peel from orange and lime; place in a small bowl.  Squeeze juice from orange and lime and add to bowl.  Add oil, hot pepper sauce and salt; stir to combine.  Add to black bean mixture and toss to coat.  Refrigerate for at least 30 minutes.
Before serving, peel and dice avocado.  Add to salad mixture and stir gently to combine. 
Serves 8.

Chicken and Bean Enchiladas

This is my friend Alisha's recipe.  I love that it's so easy and quick, and will feed a crowd!  Oh yeah, and it tastes great, too!

Chicken and Bean Enchiladas

Ingredients:

1 lb cooked chicken, shredded or diced (use canned for quicker prep time)
1 (15 oz) can black beans, drained
1 (15 oz) can kidney beans, drained
1 (15 oz) can pinto beans, drained
1/2 medium onion, diced
1 bell pepper, diced
1 can (15 oz) sliced black olives, drained
1 (4 oz) can green chilies
2 tsp cuim
1 T minced garlic
1 T chili powder
1 1/2 - 2 cups Monterrey Jack cheese, or Mexican cheese mix
1 (28 oz) can green enchilada sauce
8-10 flour tortillas

In a large saucepan or deep skillet combine meat, beans, onion, bell pepper, olives, chilies, cumin, garlic, and chili powder. Cook on medium long enough to saute onions and peppers and set the spices into the filling mixture. Remove from heat.

Preheat oven to 400F. Fill tortillas with meat/bean mixture (approx. 1/4 - 1/2 cup in each) and top with 2 T cheese. Fold and roll tortillas to close. Pour about 1/2 cup enchilada sauce into the bottom of a 9X13 or slightly larger baking dish. Place rolled tortillas, seam-side down, in pan, then top with rest of enchilada sauce and remaining cheese. Bake for 20-25 minutes. Serve with sour cream, avocados, chopped tomatoes, and chopped lettuce.

Serves 6-8.

Tacos

Tacos are a big deal in my family.  Growing up, taco night was always something to look forward to.  It was also the one time my dad did the cooking.  The taco tradition comes from my dad's side of the family, and even today if we are all getting together to visit, we'll have a taco party to celebrate.  It's great to have everyone in the kitchen, chopping tomatoes, shredding lettuce, frying shells, grating cheese.  This is how we do it.

Tacos

Ingredients:
1 lb ground beef
1 packet taco seasoning mix (I use McCormick's)
1 package small corn tortillas (however many you want to eat--this recipe makes enough for about 15 tacos)
1-2 cups vegetable or canola oil
2 tomatoes, diced
2 cups chopped lettuce
1/4 lb mild cheddar cheese, grated
Salsa, sour cream, guacamole, and other toppings as desired

In a large skillet, brown the ground beef.  Drain the fat, then mix in taco seasoning according to package directions.  Keep covered on low heat while you prepare the taco shells.
In a small frying pan pour enough oil so that it is about 1/4-1/2" deep.  Heat the oil over medium-high heat for about 3 minutes, or until you hear it beginning to pop.  Carefully put one tortilla in the oil.  Using two forks, turn it over quickly, then fold it in half.  Let it sit cooking in the oil until desired hardness (I like mine chewy, which takes about 15 seconds, but if you like them hard leave it there for 30 seconds or more).  Flip it to the other side and let it cook the same amount of time.  Remove the folded shell from the pan and let drain, upside-down, on a plate that is covered with paper towels.  Repeat for the remaining tortillas.
To assemble taco, take one shell and add a small layer of meat inside.  Add layers of cheese, tomatoes, lettuce, and whatever other toppings you'd like.  Enjoy!

Serves 4-6.

Fajitas

You know how I'm always saying that I change recipes?  Well not this one.  It's my mother-in-law's recipe, and it's perfect as is!  Delish!

Fajitas

Ingredients:
1 lb lean chicken or pork, cut into thin strips
2 T orange juice
2 T vinegar
1 tsp oregano
1/2 tsp cumin
1 tsp seasoned salt
1 tsp minced garlic
1 green pepper
1 yellow or red pepper
1 medium onion
1 T oil
Tortillas
Toppings as desired, such as guacamole, tomatoes, shredded cheese, sour cream, salsa, etc.

Combine orange juice, vinegar, oregano, cumin, seasoned salt, and garlic in a ziplock bag.  Add chicken, seal bag, and toss to coat.  Let marinate in refrigerator for 30 minutes.

In the meantime, slice the vegetables in thin strips.  In a large skillet, heat oil over medium-high heat.  Add vegetables and stir fry until they begin to soften, about 5 minutes.  Remove from pan.  Put the chicken and marinade in the pan.  Stir fry until cooked throughout, about 6 minutes.  Add vegetables back to pan until warm.

Add a little filling to a warm tortilla and top with guacamole, tomatoes, sour cream, salsa, shredded cheese, or whatever your favorite toppings are!

Serves 6.

And makes a husband happy when he comes home late from work.

Chicken Tortilla Soup

This is one of my mom's favorite recipes.  She gave me a copy of it a couple of years ago, and I saw that it had the name "Emeril" on it.  So I guess it's actually his recipe!  It's a great one, with such a fun combination of flavors.  And it's super quick--it takes longer to chop up the ingredients than it does to cook it!  I apologize for the lack of photo; we were having friends for dinner and I forgot to snap some photos!

Chicken Tortilla Soup
by Emeril Lagasse

Ingredients:
1 lb boneless, skinless chicken breasts, cut into bite-size pieces
1/2 tsp salt
1/2 tsp ground black pepper
1 T olive oil
1 large yellow onion, diced
1 green or red bell pepper, diced
1 T minced garlic
1/2 small jalapeno, stemmed, seeded, and finely chopped (about 2 t) OR 1/4 t cayenne pepper
4 1/2 cups chicken broth
1 t ground cumin
1/2 t ground coriander
3 T lime juice
1 t chopped fresh cilantro, plus extra for garnish if desired
1 cup chopped tomatoes
crushed tortilla chips
1 ripe avocado, peeled and diced
Sour cream (optional)
Cheddar cheese, grated (optional)

Season chicken with salt and pepper and set aside.  Heat oil in a large pot over medium-high heat.  Add onion and bell pepper and cook, stirring 2-3 minutes, or until vegetables are softened.  Add garlic and jalapeno and saute for 1 minute, stirring constantly.  Add chicken and cook for about 3 minutes. The chicken will brown slightly.  Stir in chicken broth, cumin, coriander, and lime juice.  Bring the soup to a boil, reduce heat to medium-low.  Simmer for 5 minutes.  Stir in cilantro and tomatoes and simmer an additional 5 minutes.

To serve, place about 1/2 cup crushed tortilla chips in a serving bowl.  Ladle the hot soup over the chips and garnish with a little cilantro, diced avocado, sour cream, and grated cheese as desired.
Serves 5-6.

Taco Salad

Tonight I wanted something healthy, with a Tex-Mex feel.  I also wanted something that my kids would eat.  So I did a variation on a taco salad.  I ate the yummy salad (and I'm assuming J will when he gets home), and the kids ate tortillas, cheese, olives, corn, and beans.  Success!

Taco Salad

6 cups mixed greens (or your favorite lettuce)
1/2 can black beans, drained and well-rinsed
1/2 can whole kernel corn, drained and rinsed
1 can black olives, sliced or not as you prefer
2 cups grated cheddar cheese, or a Mexican cheese blend
1 large tomato, chopped
1 avocado, chopped
2 large flour tortillas
2 T Salsa
1/2 cup Ranch Dressing
1/4 tsp Lime juice

First, make a quesadilla.  Place a tortilla on a flat grilling pan or a large skillet. Sprinkle grated cheese until mostly covered, then top with another tortilla.  Cook on medium to medium high for 2-3 minutes or until the cheese begins to melt.  Flip, then cook until cheese is fully melted and the tortilla is slightly browned.  Using a pizza cutter, cut the quesadilla in half, then slice each half into 1-inch strips.  Arrange the strips around the outside of a large shallow serving bowl.

Assemble the salad.  Place lettuce in the serving bowl, slightly overlapping quesadilla.  Top with beans and corn, then tomatoes, olives, avocado, and whatever cheese you have left.

In a small bowl, whisk together Ranch dressing, salsa, and lime juice.  Drizzle over top of salad, and serve immediately.

Enjoy!