More delightful Recipes to Tickle your Tastebuds!

DELICIOUS Black Bean Burgers (a la vegetarian)

Ingredients:

1/3 pound fresh mushroom, chopped
1/4 bar cream cheese
1/4 cup sour cream (or half sour cream half ricotta cheese)
1 cup breadcrumbs
1 T lemon juice
1 T olive oil
1 1/2 cups onions, chopped
2 cloves garlic, minced
1 T fresh ginger, minced
1/2 tsp nutmeg
1/4 tsp paprika
1/4 tsp cumin
1/4 tsp cinnamon
1 1/2 cups canned black beans, rinsed and drained
1 jalapeno pepper, chopped (seeds optional)
1 tsp salt
black pepper
cilantro
1 T flour
3 T chives

Directions

In a small skillet, saute mushrooms for 7-10 minutes until cooked. Transfer to a medium bowl and mix with cream cheese, sour cream, lemon juice, and 1/4 cup of the breadcrumbs. Set aside.

In another small skillet, heat olive oil and saute the onions until they soften, about 5 minutes. Add the garlic, ginger, nutmeg, paprika, cumin, and cinnamon and saute for 2 more minutes.

Pour beans into a food processor and pulse until almost pasty. Add onion and seasoning mixture and mushroom mixture. Pulse repeatedly until mixture is chopped and combined but not pureed.

Transfer to a large bowl and add remaining ingredients, mixing well. Taste and adjust seasonings. Shape into patties and pat in extra bread crumbs.

Fry in olive or vegetable oil over medium heat until crust forms. Serve as a hamburger!

AND NOW...

Potato Kale Enchiladas with Roasted Chili Sauce

Ingredients
Chili Sauce:
2 T olive oil
1 onion, finely diced
3 large green chiles, roasted, seeded, peeled, and chopped coarsely
4 cloves of garlic, minced
2-3 tsp chili powder
1 1/2 tsp cumin
1 tsp marjoram or oregano
1 can diced tomatoes with juice
1 tsp sugar
1 1/2 tsp salt

Filling:
1 pound waxy potatoes (yukon gold preferred)
1/2 pound kale, washed, trimmed, and chopped finely
3 T olive oil
4 cloves garlic, minced
1/2 tsp cumin
1/4 cup stock
3 T lime juice
1/8 cup pine nuts
salt

Corn tortillas

Directions:

Sauce: In a large saucepan over medium heat, saute the onions in oil for 4-7 minutes until soft. Add the remaining sauce ingredients, bring to a simmer, and then remove from heat. When the mixture has cooled enough, taste and adjust seasonings. Puree in a blender until smooth.

Filling: Peel and dice the potatoes, then boil until tender. Drain and set aside. Cook the garlic in olive oil until sizzling and slightly browned. Add the kale, sprinkle with salt, and raise the heat to medium, stirring constantly to cover the kale with oil and garlic. Partially cover the pot to steam the kale until it has wilted, 4-6 minutes. Add in potatoes, stock, lime juice, and salt. Use the back of a wooden spoon to mash some of the potatoes. Cook another 4-5 minutes until stock is absorbed. Add more salt and lime juice to taste. 1 minute before it is finished, add in the pine nuts, reserving a few for garnish.

Ladle some sauce into the bottom of a greased casserole dish and spread around. Take a warmed corn tortilla and spoon some filling into the center. Roll tightly and place seam side down in the dish. Repeat for all the tortillas and filling. Spoon remaining sauce over the top, sprinkle with paprika and pine nuts. Bake for 25 minutes at 375 until sauce is bubbling. Serve.