Turkey and Black Bean Enchiladas

Here is a delicious enchilada recipe we love from SkinnyTaste.com. It is healthier than your typical enhiladas, and super spicy, too! We've made a few changes from the original.

Photo from SkinnyTaste.com

Cilantro-Lime Rice

Here is a copycat of Chipotle restaurant's delicious cilantro-lime rice. It makes a great base for any meal! I first published this recipe in my Chipotle Burrito Bowl post, but thought it deserved its own placement.


Ingredients

• 2 teaspoons vegetable oil or butter (I use Organic Valley butter)
• 1-1/3 cup white, long-grain basmati rice (I use organic)
• 2 cups water
• 1 teaspoon salt (I use coarse sea salt)
• Juice of 1 lime
• 2 teaspoons fresh chopped cilantro

Directions

1. In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
2. Add rice and lime juice, stir for 1 minute.
3. Add water and salt, bring to a full rolling boil.
4. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. (If rice looks dry during this time, add more water as needed)
5. Remove from heat and add in the cilantro and fluff rice with a fork.

Baked Taco Dip

I wanted to try something new to munch on while watching the PSU-Illinois game today.  My original plan was to make a baked chili dip...alas, I ran out of chili powder.  So I decided to make a baked taco dip, instead.  And because I use natural or organic ingredients whenever possible, it's not TOO unhealthy :-)

I didn't have a recipe to follow, so I just kind of made it up as I went.  I hope it's good!
**This can be served cold without baking, too.**



Ingredients

• 1 lb ground turkey (all-natural; you could use ground beef instead, of course)
• 6 tbsp taco seasoning (recipe here; or 1 packet store-bought)
• 3/4 cup water
  
• 8 oz cream cheese (I used Nature's Promise organic), softened
• 4 oz sour cream (also organic)
  
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1/2 tsp dried cilantro
• 2 green onions, chopped (plus extra for garnish)
  
• 2 cups shredded Mexican Blend cheese (used Kraft all-natural)
  

Directions

1. Preheat oven to 350-degrees F
   
2. Brown ground meat in a skillet; drain when done.
3. Add taco seasoning and water to pan; mix and simmer 3-5 minutes.
   
   
4. Mix cream cheese, sour cream, cumin, garlic powder, cayenne pepper, cilantro,  and green onions until blended (I use an electric hand-mixer to get all of the lumps out).
   
   
5. Spread cream cheese mixture into bottom of an 8x8" glass casserole dish.
   
   
6. Layer seasoned meat on top of cream cheese mixture. Spread evenly.
   
   
7. Layer shredded cheese on top.
8. Sprinkle with extra green onion as garnish.
   
   
9. Bake 20 minutes, or until cheese is melted and bubbly.
   
   
10. Serve hot with crackers, Tostitos Scoops, or cornchips.

*Optional add-ins (add as layers): Salsa, fresh tomatoes, black beans, refried beans, corn, olives....whatever you like!

Taco Seasoning

I try to keep our sodium intake to a minimum - and I also like to avoid processed foods and preservatives. So I've started making my own sauces, dips, and mixed seasonings.

Homemade Taco Seasoning
("Taco Seasoning I" on allrecipes.com)

Mix together the following and store in an airtight container.   Use 3 tablespoons of prepared seasoning per 1 pounds ground beef (more or less to taste).

• 2 tablespoon chili powder
• 1 tablespoon ground cumin
• 2 teaspoon sea salt
• 2 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon dried oregano

A Spicy Salsa (or Sauce)

Originally posted as part of my Chipotle Burrito Bols recipe (March 2009).


Ingredients

• 1 (15 ounce) can whole tomatoes
• 1 garlic clove, diced
• 1 tablespoon onion, diced
• 1-2 jalapeno peppers, chopped (more or less for desired spice)
  
• 2 tablespoons fresh cilantro, finely chopped
• 1/2 teaspoon ground cumin
• 2 teaspoons salt
• Juice of 1/2 lime
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon black pepper

Directions

1. Drain and discard about half the juice from the can of tomatoes.
2. Place all ingredients in a food processor or a blender and pulse until well mixed.
3. Blend more for a smooth salsa; less if you prefer chunky.
4. Taste test: I add more cayenne, lime, and cumin until I get the desired spice level and flavor.

Do You Like Chipotle Burrito Bols?

From Chipotle.com

We do! But my question is, "Bol" or "Bowl"?? Regardless of how it is spelled, this burrito thing is quite delicious.



It took some experimentation but I think I've pieced together a pretty good "copycat" version. Bill and I both like the Tomatillo Red-Chili Salsa (the hottest salsa, which is smooth rather than chunky), and that's the one thing I'm having trouble recreating. So I've temporarily given up on trying to mimic it and instead I found a sauce that tastes different but just as good. You can top the Bol with a salsa/sauce of your choice.

The good news is that I've got the Cilantro-Lime Rice down pat!

Burritos in a Bowl

The Salsa (hot)
Ingredients

• 1 (15 ounce) can whole tomatoes
• 1 garlic clove, diced
• 1 tablespoon onion, diced
• 1-2 jalapeno peppers, chopped (more or less for desired spice)
  
• 2 tablespoons fresh cilantro, finely chopped
• 1/2 teaspoon ground cumin
• 2 teaspoons salt
• Juice of 1/2 lime
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon black pepper

Directions

1. Drain and discard about half the juice from the can of tomatoes.
2. Place all ingredients in a food processor or a blender and pulse until well mixed.
3. Blend more for a smooth salsa and less for a chunkier.
4. Taste test: I add more cayenne, lime, and cumin until I get the desired spice level and flavor.
   

The Meat
Ingredients*

• 2 dried ancho chiles
• 1 teaspoon black pepper
• 2 teaspoons cumin powder
• 2 tablespoons fresh chopped oregano
• 6 cloves garlic
• 1/2 red onion, quartered
• 1/4 cup vegetable oil
• 1-1/2 pound boneless, skinless chicken breasts or steak (I use all-natural chicken)
  

Directions

1. Soak dry chilis overnight in water, until soft. Remove seeds.
2. Add all ingredients except meat in food processor; puree until smooth.
3. Slice chicken or steak into strips or bitesize chunks.
4. Spread sauce over meat and refrigerate at least one hour, up to 24 hours.
5. After meat has been marinated, heat grill (or heat 1 tbsp oil in a large skillet or grill pan over high heat). Add meat to grill/pan and cook through. Season meat if desired (I add some extra black pepper and cumin).

*This is the "copycat" meat recipe from ChipotleFan.com, but I actually just marinate the meat in the salsa and add some extra seasonings while cooking.


The Rice
Ingredients

• 2 teaspoons vegetable oil or butter (I use Organic Valley butter)
  
• 1-1/3 cup white, long-grain basmati rice (I use organic)
  
• 2 cups water
• 1 teaspoon salt (I use coarse sea salt)
• Juice of 1 lime
  
• 2 teaspoons fresh chopped cilantro

Directions

1. In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
2. Add rice and lime juice, stir for 1 minute.
3. Add water and salt, bring to a full rolling boil.
   
4. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. (If rice looks dry during this time, add more water as needed)
   
5. Remove from heat and add in the cilantro and fluff rice with a fork.

The Toppings

• Black beans or pinto beans (you can buy them pre-seasoned or plain; heat over the stove until warmed through)
• Cheese (Chipotle uses finely shredded blend of Monterary jack and white cheddar - I use Organic Valley cheeses)
• Lettuce (Chipotle uses shredded Romaine)
• Sour cream (I use Organic Valley brand)
  
• Guacamole

Then...Build your Bol!

Start with the rice:


Then add the beans (I leave these out; Bill likes black beans in his):


Next comes the meat:


And then add your salsa and toppings:


Enjoy!