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Chicken Enchiladas + Black Bean-Zucchini Enchiladas

This pair of enchilada recipes (chicken enchiladas and black bean-zucchini enchiladas, both with creamy green chili sauce) gets cooked side by side in the same pan. It's a great way to feed a crowd of vegetarians and carnivores alike. This recipe is adapted from In the Small Kitchen by our friends Cara Eisenpress and Phoebe Lapine.

Tip

This pair of enchilada recipes is a great way to feed a mixed crowd of vegetarians and omnivores.

Chicken Enchiladas + Black Bean-Zucchini Enchiladas with Creamy Green Chili Sauce

This pair of enchilada recipes is a great way to feed a mixed crowd of vegetarians and omnivores.
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Serves 12

Ingredients

For the Chicken Filling

  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon salt
  • 4 boneless, skinless chicken breasts

For the Black Bean Filling

  • Olive oil
  • 1 red onion, chopped
  • 1 pound zucchini (about 2 medium), quartered lengthwise and cut into 1/4-inch-thick slices
  • 4 cloves garlic, minced
  • One 15-ounce can black beans, rinsed and drained
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt

For the Sauce

  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 2 jalapeños, minced
  • 2 Tablespoons all-purpose flour
  • 1 15-ounce can chicken or vegetable stock
  • 16 ounces sour cream
  • 1 8-ounce can fire-roasted mild green chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • Cayenne pepper, to taste

For the Enchiladas

  • 16 8-inch flour tortillas
  • 1 1/2 pounds Monterey Jack cheese, shredded
  • 1/2 cup fresh cilantro leaves, plus more for garnish
  • 1/2 cup sliced scallions, for garnish
  • 2 limes, cut into 6 wedges each

Directions

  1. Preheat the oven to 350°F. Line a baking dish with aluminum foil.
  2. Make the chicken filling: In a medium bowl, combine mustard, oil, chili powder, and salt. Add chicken breasts and toss to coat. Place in lined baking dish and bake for 30 minutes or until cooked through and tender. Allow chicken to cool slightly, then shred the breasts using two forks. Set meat aside, along with any juices from the baking dish.
  3. Make the black bean filling: Coat a large skillet with olive oil, place over medium heat, and sauté onion until soft, 5 to 8 minutes. Add zucchini and continue to sauté, stirring occasionally, until zucchini is tender and browned, about 6 minutes more. Add garlic, beans, chili powder, cumin, and salt, and cook for five minutes. Transfer to a bowl and set aside.
  4. Make the sauce: Wipe out the skillet with a paper towel. Melt butter over medium heat. Add garlic and jalapeños and cook until soft but not brown, about 4 minutes. Add flour and cook, stirring, for 1 minute. Add stock, raise heat to high, and bring to a boil. Reduce heat and simmer until the liquids have reduced and the sauce has become opaque, about 5 minutes. Stir in sour cream, chiles, cumin, chili powder, salt, and cayenne. Coat the bottoms of two 9×13-inch baking dishes with some of the sauce. Reserve the rest.
  5. Assemble the enchiladas: Fill 8 tortillas with the chicken and 8 with the black bean and zucchini mixture. Top the filling with a spoonful of shredded cheese and a sprinkle of cilantro. Roll up tortillas and place seam-side down in the baking dishes.
  6. Pour remaining cream sauce evenly over enchiladas and sprinkle with remaining cheese. Bake for 30 minutes, or until sauce is bubbling and cheese is beginning to brown. Garnish with the extra cilantro and the scallions and serve with lime wedges.

Notes

Adapted from In the Small Kitchen by our friends Cara Eisenpress and Phoebe Lapine.

Nutrition Information

Amount Per Serving:

Calories:: 572 Total Fat:: 31.5g Carbohydrates:: 46g Fiber:: 2.8g Protein:: 26.6g

    Beet, Goat Cheese and Mint

    Prep Time 40 minutes
    Cook Time 15 minutes
    Total Time 55 minutes
    Serves Serves 4 to 6 as a side dish

    Ingredients

    • 1/4 cup apple cider vinegar
    • 2 tablespoons olive oil
    • 2 teaspoons granulated sugar
    • 1 teaspoon kosher salt, plus more as needed
    • Freshly ground black pepper
    • 2 pounds cucumbers (about 4 medium)
    • 2 tablespoons finely chopped fresh chives

    Directions

    Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine.

    Slice the cucumbers into thin 1/8-inch-thick rounds. Place them in the bowl, add the chives, and toss to combine. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. Taste and season with salt and pepper as needed before serving.

    Preheat the oven to 450°F.

    1. Whisk together the first 6 ingredients in a large bowl.

    2. Spread a rimmed (18×13-inch) half sheet pan with the tablespoon of olive oil.

    3. Dunk the salmon in the miso glaze and arrange along one edge of the baking sheet.

    4. Next, toss the asparagus in the glaze and arrange in one even layer in another corner of the baking sheet.

    5. Finally, toss the bok choy with the remaining glaze and arrange in a pile in the open space on the baking sheet (don’t worry about piling it up a little—it will help them steam and cook through).

    6. Roast in the oven for 12 to 15 minutes, or until the fish is firm to the touch (if you’d like a little more color on the salmon, broil it for 2 minutes at this point).

    7. Remove from the oven, garnish with sliced scallions and sesame seeds, and serve.

    Notes

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    Chicken Tortilla Soup Recipe

    This quick and easy chicken tortilla soup recipe makes a great weeknight dinner. It's adapted from the I Love Trader Joe's College Cookbook by our friend Andrea Lynn.

    Tip

    Psst...Chicken Doritos Soup, just putting that out there for your consideration. Bye.

    Chicken Tortilla Soup Recipe

    This chicken tortilla soup recipe is quick, simple, and totally delicious. It makes a crowd-pleasing weeknight family meal.
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Serves 4

    Ingredients

    • 4 cups chicken broth
    • 2 15-ounce cans diced tomatoes with their juices
    • 1/4 cup taco seasoning mix
    • 1 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • 4 cups meat from cooked rotisserie-style chicken
    • Juice of 2 limes
    • 2 ounces fresh cilantro, leaves plucked from stems
    • 1 avocado, diced
    • 8 ounces tortilla chips, crumbled

    Directions

    1. In a medium pot, add the chicken broth, tomatoes, taco seasoning, salt, and pepper, and stir to combine. Bring to a boil over high heat.
    2. Reduce heat to medium-low. Add chicken pieces and lime juice and simmer for 10 minutes.
    3. Adjust seasoning with salt, pepper, taco seasoning, or lime juice, as needed.
    4. Ladle into two bowls.
    5. Garnish with cilantro, avocado, and crumbled chips.

    Notes

    Nutrition Information

    Amount Per Serving:

    Calories:: 583 Total Fat:: 22.8g Carbohydrates:: 61.7g Fiber:: 7.7g Protein:: 39.4g
    2

    How to Cook Quinoa

    Everyone should know how to cook quinoa, and here's why. You can't go hungry with a pot of simply cooked quinoa in the fridge. Quinoa is incredibly versatile. Use it in these muffin-tin frittatas, in these spinach, fava bean, and quinoa cakes, Serve it with some chopped vegetables in a salad, warm with tomato sauce, or anything in between.

    Tip

    Quinoa acts like a grain in the culinary world, but it's actually a seed. It's both gluten-free and packed with protein.

    How to Cook Quinoa

    This recipe makes about three cups of cooked quinoa (three times as much quinoa as you'll need for the frittatas), but simply cooked quinoa is incredibly versatile. Serve the rest with some chopped vegetables in a salad, warm with tomato sauce, or anything in between.
    Prep Time 5 minutes
    Cook Time 15 minutes
    Additional Time 10 minutes
    Total Time 30 minutes
    Serves 6

    Ingredients

    Directions

    1. Rinse the quinoa very well in a fine mesh sieve under running water.
    2. Place quinoa in a small pot along with water or stock and salt.
    3. Bring to a boil, then cover and simmer for about 15 minutes, until liquid is almost completely absorbed.
    4. Remove from heat and leave covered for 10 minutes more. Stir or fluff with a fork.
    5. Quinoa is ready to eat as-is or use in a recipe.

    Nutrition Information

    Amount Per Serving:

    Calories:: 104 Total Fat:: 1.7g Carbohydrates:: 18.2g Fiber:: 2g Protein:: 4g

      Beet, Goat Cheese and Mint

      Prep Time 40 minutes
      Cook Time 15 minutes
      Total Time 55 minutes
      Serves Serves 4 to 6 as a side dish

      Ingredients

      • 1/4 cup apple cider vinegar
      • 2 tablespoons olive oil
      • 2 teaspoons granulated sugar
      • 1 teaspoon kosher salt, plus more as needed
      • Freshly ground black pepper
      • 2 pounds cucumbers (about 4 medium)
      • 2 tablespoons finely chopped fresh chives

      Directions

      Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine.

      Slice the cucumbers into thin 1/8-inch-thick rounds. Place them in the bowl, add the chives, and toss to combine. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. Taste and season with salt and pepper as needed before serving.

      Preheat the oven to 450°F.

      1. Whisk together the first 6 ingredients in a large bowl.

      2. Spread a rimmed (18×13-inch) half sheet pan with the tablespoon of olive oil.

      3. Dunk the salmon in the miso glaze and arrange along one edge of the baking sheet.

      4. Next, toss the asparagus in the glaze and arrange in one even layer in another corner of the baking sheet.

      5. Finally, toss the bok choy with the remaining glaze and arrange in a pile in the open space on the baking sheet (don’t worry about piling it up a little—it will help them steam and cook through).

      6. Roast in the oven for 12 to 15 minutes, or until the fish is firm to the touch (if you’d like a little more color on the salmon, broil it for 2 minutes at this point).

      7. Remove from the oven, garnish with sliced scallions and sesame seeds, and serve.

      Notes

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      36 Vegetarian Thanksgiving Recipes

      Being vegetarian — and feeding vegetarians — on Thanksgiving shouldn't be a bummer. There's so much wonderful, festive fall food out there that just happens to be meatless. We've got you covered with 36 vegetarian Thanksgiving recipes that will please your crowd. 

      These grilled chicken sandwiches with halloumi, red bell peppers, arugula, and a really tasty, herby sauce are bursting with Greek-inspired flavors. These grilled chicken sandwiches with halloumi, red bell peppers, arugula, and a really tasty, herby sauce are bursting with Greek-inspired flavors.

      2

      Green Beans (Haricots Verts) with Shallot Vinaigrette

      This simple, elegant green bean recipe is a regular part of our Thanksgiving feast (whether vegetarian or otherwise). Haricots verts are a slim, delicate variety of green beans befitting the holidays. You can pop off the coarse end of each bean a day or two in advance, after which they cook up in just a few minutes.

      Tip

      Haricots verts are just a slim, delicate variety of green beans. They're worth seeking out for an elegant dish like this one.

      Green Beans (Haricots Verts) with Shallot Vinaigrette

      Haricots verts are thin, delicate French green beans, and they're worth seeking out for a simple, elegant side dish like this one. We love to serve these green beans at the holidays, but they're great anytime. They serve 12 at the holidays when there's a lot of other food around, but make the whole amount for a smaller crowd if they're a bigger part of the meal.
      Prep Time 10 minutes
      Cook Time 5 minutes
      Total Time 15 minutes
      Serves 12

      Ingredients

      • 1 1/2 pounds green beans/haricots verts
      • 1 shallot, minced
      • 1 tablespoon sherry vinegar
      • 1 teaspoon Dijon mustard
      • 1/4 teaspoon fine sea salt
      • A few good grinds black pepper
      • 2 tablespoons extra virgin olive oil

      Directions

      1. Trim the coarse end from each green bean.
      2. Meanwhile, fill a wide, lidded pot or pan with 1 inch of water and two teaspoons of and bring to a boil over high heat. Add the trimmed beans, replace lid and cook until just tender, about 5 minutes.
      3. While the water comes to a boil, place the minced shallot in a wide, shallow serving bowl large enough to accommodate the green beans and pour in the vinegar. Stir to combine. Wait five minutes for the vinegar to take the bite out of the shallots. Then whisk in the mustard, salt, pepper and olive oil until well combined.
      4. Drain green beans and add to the serving bowl. Toss to coat green beans with dressing and serve warm. 

      Nutrition Information

      Amount Per Serving:

      Calories:: 39 Total Fat:: 2.5g Carbohydrates:: 4.1g Fiber:: 1.6g Protein:: 1.1g

        Beet, Goat Cheese and Mint

        Prep Time 40 minutes
        Cook Time 15 minutes
        Total Time 55 minutes
        Serves Serves 4 to 6 as a side dish

        Ingredients

        • 1/4 cup apple cider vinegar
        • 2 tablespoons olive oil
        • 2 teaspoons granulated sugar
        • 1 teaspoon kosher salt, plus more as needed
        • Freshly ground black pepper
        • 2 pounds cucumbers (about 4 medium)
        • 2 tablespoons finely chopped fresh chives

        Directions

        Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine.

        Slice the cucumbers into thin 1/8-inch-thick rounds. Place them in the bowl, add the chives, and toss to combine. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. Taste and season with salt and pepper as needed before serving.

        Preheat the oven to 450°F.

        1. Whisk together the first 6 ingredients in a large bowl.

        2. Spread a rimmed (18×13-inch) half sheet pan with the tablespoon of olive oil.

        3. Dunk the salmon in the miso glaze and arrange along one edge of the baking sheet.

        4. Next, toss the asparagus in the glaze and arrange in one even layer in another corner of the baking sheet.

        5. Finally, toss the bok choy with the remaining glaze and arrange in a pile in the open space on the baking sheet (don’t worry about piling it up a little—it will help them steam and cook through).

        6. Roast in the oven for 12 to 15 minutes, or until the fish is firm to the touch (if you’d like a little more color on the salmon, broil it for 2 minutes at this point).

        7. Remove from the oven, garnish with sliced scallions and sesame seeds, and serve.

        Notes

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