Black Bean and Sweet Potato Tortilla Casserole

Things are happening. Big things.

I am officially in love with my new camera. Like, seriously in love. I have no idea how to use it – probably won’t until this summer – but it’s fun. The pictures are crystal clear and the little manual zoom lens, obsessed.

Also in love with spin class. Back in high school, I went to spin class all the time {2-3 times a week}, sometimes even at 5:30am. Talk about dedication. And Friday I got really randomly motivated to workout. With Tone It Up, we count mileage, and I realized I was running a little behind, so I spontaneously decided to go to RPM Express at 6pm on Friday night. I also convinced my friend to come, and I think we are going to make it a tradition! It was the best spin class I’ve gone to in a while.

And I’m cooking. If you’ve followed my blog for longer than a few months, you know that I used to blog. A lot. Like four, five, six times a week. I really don’t know where I found the time. BUT I have started back. And I am hoping to keep it up. Also, I am bringing Dietetic Dish back. Yay!

PS: I REALLY need to stop posting her recipes but THEY’RE SO GOOD. Next recipe will be more original, okay? Cool.

Black Bean & Sweet Potato Tortilla Casserole
Adapted slightly from Oh She Glows

1 sweet potato, scrubbed, peeled, and cubed
1 onion, chopped
2 garlic cloves, minced
1 tbsp olive oil
1 can black beans, drained and rinsed
1 bell pepper, chopped
1 can enchilada sauce
1 c lettuce or spinach
8 small corn tortillas
1/4 c cheddar cheese
Cilantro for garnish

1. Place sweet potato cubes in a pot with just enough water to cover the sweet potato. Bring to a boil, then boil 7-8 minutes.
2. Saute onion and garlic until translucent over medium heat, about 8-10 minutes. Add the bell pepper, black beans, lettuce, and 1/4 c enchilada sauce. Cook until lettuce has wilted slightly and bell peppers are softened. Add the sweet potatoes.
3. Spoon a little of the enchilada sauce on the bottom of the an 8×10 pan. Lay 4 of the tortillas on the bottom of the pan, then top with half of the black bean mixture.
4. Add the other 4 tortillas, then top with the remainder of the black bean mixture, more enchilada sauce, and the cheese.
5. Bake at 350°F for 25 minutes. Top with cilantro when serving.

Cinco de Mayo Recipe Roundup

Today marks two very important events.

The day that I complete my first year of graduate school (with all my hair intact and not pulled out) AND Cinco de Mayo. Perfect timing, too, because after work, the girls and I are getting a drink. Or a pitcher. We will split it, don’t worry.

So here’s a little recipe roundup for you guys just in case your celebration is tonight and you still need some ideas and inspiration.

Mealtime:

Cheese-Centered Black Bean Burgers

Mexican Salad

Cumin Lime Zucchini Quesadillas

Cheesy Black Bean Rice

Cilantro Quinoa

Mexican Fiesta Salad

 

Snacks before and during las cervezas and margaritas:

Guacamole! 

Cilantro Lime White Bean Hummus

Veggie Nachos 

Sweet Potato Bites

Black Bean and Cilantro Hummus

And to drink, of course:

Lemon Mojitos

And for dessert!

Coconut Lime Malibu Cupcakes

Margarita Cupcakes with Lime Buttercream

Veggie Nachos

It’s supposed to rain all week. And snow a little.

I think March is mourning the end of our Spring Break. For real.

We are going to pretend it’s NOT rainy and NOT cold and NOT gross and dreary and blegh outside. We are going to pretend it’s sunny and 75°F. Like that country song.

For some reason, I have never made nachos. Until now. What is wrong with me? These are so delicious and super easy to make. Just lay down a bed of chips, toss whatever you want onto them, and then either microwave or broil for a bit. Winner.

Veggie Nachos

Lime tortilla chips
Black beans
Avocado
Spinach
Black olives
Mexican cheese
Salsa
Sour cream or plain Greek yogurt

Lay down chips. Top with ingredients. Cook in microwave or broil just enough to melt the cheese. Top with salsa and sour cream or yogurt.

Cheesy Enchilada Pasta

This is a man meal. I made this a couple weeks ago and the boyfriend actually asked for it AGAIN. Like, less than a week later, “Hey, babe? We should make that pasta dish again.”

This is a one-dish meal. I didn’t realize how amazing those are until now. I think I got a peek into my future as a mom when there are two children running around and I’ve worked all day and the last thing I want to do is clean a million pots and pans. Ain’t nobody got time for that.

I added some arugula because 1) arugula has a massive amount of fabulous flavor and 2) the future-RD in me insists on having something green and some vegetables. Onions and black olives just weren’t cutting it. I also added corn. I was going to add black beans BUT I didn’t have time to soak the dry black beans and didn’t want to pay the extra $0.68 for a can since I already had dried once at the apartment. I know, I’m so cheap.

This is delicious, though. And I am just brainstorming the million ways to change it. Add black beans. Add avocado on top when you serve it. Add sour cream on top. Add cilantro. YUM. I can’t decide if it’s more of a pasta or a soup.. because it gets pretty soupy. But that’s okay. Flavor doesn’t judge.

[Side note: after letting this refrigerate, it sops up for the extra liquid. Totally pasta, not soup!]

Cheesy Enchilada Pasta
Adapted from Number 2 Pencil

1 tbsp olive oil
2 garlic cloves, minced
1/2 red onion, diced
1/2 c frozen corn
2 c vegetable broth
1 19oz can mild enchilada sauce
1 packet taco seasoning
2 1/2 c whole wheat rotini pasta
1 1/2 c Mexican cheese + more for sprinkling
1/2 c chopped olives
1 c arugula-spinach mix

1. Saute garlic and onion in olive oil over medium-low heat in a large sauce pan.
2. After the onion and garlic is flavorful and slightly wilted, add in the broth, enchilada sauce, pasta, corn, and seasonings. Bring to a boil, then cover and simmer for 15 minutes.
3. After 15 minutes, take the lid off and simmer for an additional 5 minutes.
4. Add the cheese, olives, and greens. Stir to combine. Top with additional cheese.

Pumpkin Spinach Quesadilla

You know what’s awesome about birthdays? Cake and presents. And the excuse to dress up and wear glitter and no one can judge you.

I’ve already received some fancy cocoa that is begging me to drink while I curl up under a blanket and read and a super cool cutting board that is personalized. Hello, how cool is that? So now Skinny Muffin will be represented on at least some of my photos.

Let’s talk about other October things. Like this fall bucket list. Seriously, so excited. There are some things – like wear Uggs – that will be changed [to ‘wear boots’]. Also? Haunted house? No way, man.

You know what is happening, though? This super easy pumpkin spinach quesadilla. You know when you buy a can of pumpkin and you’re trying to figure out how to use it for DAYS? Yes. This is one of those recipes. And it is great for days when you’re doing lots of studying and don’t have time to fix a crazy fancy meal.

Pumpkin Spinach Quesadilla

1 tortilla
1/4 c canned pumpkin
1/4 c spinach
1/4 c shredded Mexican cheese

1. Spray saute pan, place over medium heat, and place tortilla on top.
2. Add spinach, pumpkin, and cheese onto tortilla.
3. Flip empty side of tortilla over, so that the quesadilla is closed, then flip every few minutes, until the cheese is melty and the tortilla is slightly crispy.