Today Sawyer is one month old. He made his debut in today's paper as Baby of the Month. My husband and I were watching American Idol a few weeks ago when a contestants mother mentioned he was baby of the week way back when. I thought it was funny. Now I realize that will be me. It's my right as his mother to tell one and all (and probably mention it at his graduation, wedding, etc.).
So now that we have made it through the first month I have re-entered the kitchen. I have been making a few dinners here and there. A big priority is easy and fast recipes. I have had a month to adjust, but double header poopy diapers still take time away from meal prep. When you have a baby that eats as much as Sawyer does (gained a pound in two weeks) there is a lot of poop.
This recipe for Tex-Mex Shredded Chicken could not be any easier. If you can't manage this, there are larger issues. There are only three ingredients, not that you would know given the taste of the end product. This recipe is very popular on Pinterest, but seemed too good to be true. I love being proven wrong.
4 large boneless, skinless chicken breasts
2 cups of your favorite jarred salsa
1 envelope low sodium taco seasoning
Combine salsa and seasoning in a slow cooker and stir. Add chicken. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily with two forks. Adapted from here.
With half of the chicken we made soft tacos. I froze the other half, which will probably be used for burritos, or nachos, or taco salad, or tortilla soup...endless possibilities! The chicken was very flavorful and tender. I could of ate it by the forkful. You can control how spicy it is with the salsa you choose. We went mild for our two year old. It passed his picky eater test. To keep it healthy stick with whole wheat tortillas, light sour cream and cheese, and lots of fresh veggie toppings.
Simple and delicious...passes my new mom to two test.
To see more of Erin Wallis' photos from Sawyer's newborn shoot look here.
He is here. Sawyer Keith arrived March 11 at 3:24 am (soon after the time change) weighing 8 lbs 5 oz. He came when he was ready, which in the end was a perfect idea. I went into labour on my own, pushed him out on my own (no forceps) a mere six hours later. He was ready to nurse immediately and continues to be a great eater, now weighing 9 lbs 10 oz. I was ready, he was ready. That made my one week over due all worth it (that is still hard to type though). My midwife Sheila Jager was a superstar. I cannot imagine doing it without her. By the end of the pregnancy I was seeing her quite often. Once my six week post natal care is over it will be strange not to see her anymore. I will miss her and our laughter filled visits.
I am not even sure I can convey how happy I feel, like way deep down happy. I look at my two healthy, amazing sons and my ever supportive husband and feel like I might be the luckiest woman in the world. Of course it has been busy and I am getting less than the ideal amount of sleep. But this is it, this is what it is all about. Through dietetics I have had the pleasure of working with a lot of the over 80 crowd. When we chat nine times out of ten their stories come back to when they had young children. It reinforces to me how this needs to be soaked in. Being the second time around I know how fast it goes. I find myself taking more time to cuddle, look at tiny toes, smell that pure baby smell and take it all in. I also spend a lot less time worrying...I have not had one late night Google-fest. That was a near constant with my first son. I trust myself as a mother more.
I have also taken so much enjoyment out of sharing him with my family. Seeing my two sets of grandparents meet him for the first time was very emotional. I loved watching them re-live their own moments with their babies and still marvel at the magic of a new baby. Mine and my husband's parents are also over the moon in love...they are incredibly supportive and bring a richness to our kids lives that I cannot even quantify. And Hudson...he loves Sawyer. He might love him a little too much sometimes. That's the way it goes with siblings though.
I thought I would share the recipe for the dinner we had the night I went into labour, seems fitting. At the time of eating I was thinking I was having false alarm cramps....again. This recipe for Chipotle Turkey Burgers was actually discovered by my husband and is always made by him too.
1 pound ground turkey
1/2 cup finely chopped onion
2 tablespoons chopped fresh cilantro
1 chipotle chile in adobo sauce, finely chopped or 1 tablespoon of chipotle sauce
1 teaspoon garlic powder
1 teaspoon onion powder
seasoned salt to taste
black pepper to taste
Adapted from here.
These are not tasteless turkey burgers...they are bursting with flavour. You can top them with traditional toppings like tomato, lettuce, cheddar cheese, pickle, light mayo, etc. or go the Mexican route with guacamole, salsa, pepper jack cheese, jalapenos. Either way, delicious. We like to make a few regular patties plus some slider sized for the young ones.
These will be forever known in our house as Chipotle Sawyer Turkey Burgers.
I knew I would be back to the blog this week. Baby is inching closer to the exit but does not appear to be in a big hurry to get out. I foresee this being the case 30 years from now, but the exit will be from our home. This has given me more opportunity to nest: lots of cooking, baking, cleaning obscure things, etc. I have also been on a photo printing, framing, hanging mission. I hadn't done too much since we moved into our house, so I was sitting on a stockpile of amazing photos. We have a gallery wall in our kitchen/dining room that I finally added to...I cannot even tell you how happy it makes me. We spend a lot of time in those rooms. To be reminded of our wedding, honeymoon, vacations, pregnancies, new baby, growing son, our friends and families, really is the best thing ever. You need to do it. If you need more convincing or ideas check out Erin Wallis' Blog here. That is my non-food related rant/friendly encouragement for the week.
Meatloaf was never in the regular meal rotation when I was growing up, but I know for a lot of others it was. I have made a few attempts over the years at turkey meatloaf. I was never sold on the final product. Until now....welcome to my life Salsa Stuffed Meatloaf, meatloaf with a Mexican flair.
1/2 cup bread crumbs
1/4 cup onion chopped
2 cloves garlic, crushed
1/2 cup drained canned black beans, rinsed
1-1/2 tsp chili powder
1/2 tsp pepper
1 pinch salt
1 lb ground turkey, chicken or extra-lean beef
1/2 cup prepared salsa
1/2 cup shredded cheddar cheese
In large bowl, combine bread crumbs, onion, garlic, black beans, chili powder, pepper, salt and egg. Mix in turkey. Shape into 12 balls (I used an ice cream scoop). Place each in lightly greased muffin cup.
With spoon, make indentation in centre of each; fill with salsa and sprinkle with cheese.
Bake in 400°F oven until digital rapid-read thermometer inserted in centre of meat reads 160°F, about 15 minutes. Adapted from here.
These little guys have a ton of flavour, a fiber boost from the beans and are low in saturated fat when made with ground chicken or turkey. Because they are baked in a muffin tin the cooking time is a lot faster then a loaf pan, so dinner is on the table faster. I served them with some homemade guacamole and the Mexican rice from a previous post (recipe here). Throw in a quick salad or some cut up veggies and you are done. The kiddos will love them for sure.
Now I am not so sure I will be back next week? I have not yet decided how often I am going to update my blog once baby boy arrives. I think I will take a little break, but I know I am going to miss it. As I have mentioned before I love sitting down to write my weekly entry. We will see how things go. I would also like to thank you all for your labour and delivery well wishes, I really appreciate it.
My son's second birthday is fast approaching, which leads me to another date: July 2, 2003. This was when it was announced that Vancouver had won its bid for the 2010 Olympic Games. I remember being at work, sitting ay my lab bench in Victoria, listening to it all on the radio. My line of thought quickly wondered about 2010: where would I be, with who, doing what? So much could change in seven years.
Change it does. As the games inched closer I met and married my husband, moved to Vancouver, finally finished my post-secondary education, was working as a dietitian and was starting to think about babies. There were many announcements on the radio that the organizers of the Opening Ceremonies were looking for anyone and everyone to audition with whatever talent they had. I thought why not? It would be so much fun to be involved in some way. As an aside: I am a huge Olympics fan. I am not a sports watcher in general, but something about the Olympics captivates me and I will watch any sport at any time of the night or day. My husband also decided to audition. He was grouped under the talent hockey player (?) and I was in the dance group. We both had a lot of fun at our auditions, an experience in itself.
About a month after the audition I found out I was pregnant and due February 11, 2010. The Opening Ceremonies were set for February 12, 2010. My dreams of stardom were dashed. It was an unlikely dream as I was not selected anyways. BUT my husband, the tag along auditioner, talent hockey player, was selected. Not only selected, but chosen to be one of the people who leads a country's athletes into the arena for both the Opening and Closing Ceremonies, humf. We discussed at length whether he should commit given the fact I was due to deliver the day before. In the end we decided what are the chances? He took the opportunity.
As baby was getting closer to arrival the rehearsals really started to gear up. It was decided that Braden would be bringing in the athletes from Estonia (of course he was hoping for Canada). As a family member of a performer I got to attend the dress rehearsal on February 8th. It was amazing, unforgettable. I have never cheered so much for Estonia. After all the Skytraining, walking, security checks and excitement of the night my water broke at 1:10 am. Hudson William was born February 10th at 3:56 am.
Braden made it to the Opening Ceremonies, no problem. I watched on my tiny hospital TV, cradling our newborn son...enjoying the moment and realizing this is where I was seven years later.
You can watch Braden's big debut here from the 39:58 point to about 40:35.
Now I am finally getting to a recipe...I am sure you sure thinking get on with it already! Slow Cooker Chicken Enchilada Soup...yum.
4 cups low sodium chicken stock
2 skinless, chicken breasts cut into small pieces
2 tsp ground cumin
2 tsp chili powder
1/2 tsp cayenne pepper
1 28 oz can diced tomatoes
2-6 jalapeno peppers, minced (I used 2 as I am feeding a small person, but this is up to your taste)
1 green bell pepper, diced
1 large onion, diced
4 cloves garlic, minced
1 15 oz can black beans, rinsed and drained
1 can corn, rinsed and drained
1 can tomato paste
1 cup grated monterey jack or cheddar cheese
1 cup reduced fat sour cream
cilantro, chopped for garnish if desired
Tortilla chips, for garnish
Combine all ingredients except cheese and sour cream into a four liter capacity or bigger slow cooker. Cook on low for 7-8 hours, or 3-4 hours on high. Add cheese and sour cream immediately before serving and stir to melt cheese. If desired garnish with cilantro, tortilla chips, a dollop of sour cream and a little cheese. Adapted from here (there are also instructions here a for stove top method).
Perfect for so many reasons: great Mexican flavour, easy in the slow cooker and makes leftovers.
And of course a huge, happy second birthday Hudson.
Husband has returned from Mexico safe and sound, full of "hilarious" stories. Just in case you were worried. In the end I was happy to have some one-on-one time with my son. I know his time as an only child is winding down. I find myself gazing at him and wondering how he will handle the transition to his new role of big brother. This line of thinking often leads to how I am going to the handle the transition to mother of two. I remember the early days of motherhood teaching me a lot things about myself. I for sure wasn't as flexible as my resume claimed. I like routines. That makes me sound like a bore, but it is true. I also like to feel like I am getting something done, I have an annoying check list floating in my head at all times (just ask my husband). Routines and getting anything done beyond the basics in the early days of baby are pretty unrealistic, at least I know that now. Sometimes it is the expectations that get us, so this time around I am setting low expectations on all fronts ;)
During all my wondering/pondering Hudson has decided he is not really a huge fan of mixed dishes anymore. He once would devour spaghetti, soup, chili and stir-fry. Now one look and a few very cautious bites is all he needs (this happenes to dietitian’s children too). We eat a lot of these one dish sort of meals. I am not about to change the way we eat to accommodate our little man at all times, this like everything is a phase. He will not starve himself. At the same time there are things that I can make that will please the whole family. Enter Honey Mustard Chicken Fingers. What kid, or adult for that matter, doesn’t like chicken fingers. Easy to eat with your hands and perfect for dipping.
2 large chicken breasts
1/2 cup light mayonnaise
1/2 cup light sour cream
1/3 cup honey
1/4 cup mustard (any variety)
1/4 tsp garlic powder
1/4 tsp paprika
2 cups panko crumbs
In a bowl, combine the mayonnaise, sour cream, mustard, honey, garlic powder and paprika. Stir until combined.
Trim the chicken breasts of excess fat and slice diagonally into 1/2 inch thick strips. Place the sliced chicken in a bag or bowl with half of the honey mustard sauce and stir to coat. Refrigerate for at least 30 minutes or over night.
Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper (you can use foil instead). Pour the panko crumbs into a wide, shallow bowl.
One by one, coat the chicken strips with panko crumbs. Do not wipe off excess honey mustard sauce before coating with panko, the sauce helps it adhere. Arrange on baking sheet. Discard the leftover honey mustard sauce that the chicken was marinating in.
Bake the chicken strips in the oven until the crumbs have turned golden brown (about 25-30 minutes).
Serve warm with the reserved half of the honey mustard sauce.
Adapted from here.
These were really, really good. I let the chicken marinate for a couple hours, which really added flavour and tenderness. The original recipe used only mayonnaise but I cut it with sour cream to reduce the saturated fat and add some zing. There was quite a bit of honey mustard sauce, I think you could easily do four chicken breasts with out having to make more sauce. You can use regular bread crumbs, but I love the light, crispy texture panko crumbs bring. Most importantly: Hudson approved.
This week we also had maternity photos done with Erin Wallis. Her talent and creativity seem to have no end. I owe her a huge thank you for letting me step out of the daily slog of late pregnancy and see it through her eyes and for what it really is...a big, beautiful miracle.
My husband is in Cancun...for a week...with his buddies...celebrating the year they turn 30. I am at home...with toddler...34+ weeks pregnant...32 years old. I think that makes me wife of the year. I agreed to the trip ages ago, with the thought that there would be a slim chance that they would actually pull it off, get organized and book. Proved me wrong. I do think this is a great chance for him to hang out with his best friends who live mostly in Edmonton. Am I sympathetic to the fact that today he is hung over, tired and has a sunburn? Not at all.
I went over to Vancouver to take said husband to the airport and enjoy some time with my girlfriends. My parents being the amazing grandparents that they are agreed to watch Hudson for the weekend. So don't feel too sorry for me. I squeezing in an amazing dinner at Vij's (if you haven't been, go!), a pedicure, brunch, an Ikea shopping spree and good times with friends I miss. The only hitch was not being able to make it home on Sunday because the ferries were not running due to extreme weather. I did arrive home Monday ready for lots of Hudson snuggles and forever indebted to my parents (again).
Anyways we still need to eat. Sausage and Spinach Stuffed Shells sounded about right.
16-18 jumbo pasta shells
1 pound Italian turkey sausage, casing removed (or low fat pork)
1 tablespoon minced garlic
1 (14-ounce) can diced tomatoes
1 bell pepper (colour of your choice), diced
1 package frozen chopped spinach, thawed and squeeze dry
1/2 cup light ricotta cheese
1/2 cup shredded skim milk mozzarella cheese
salt and freshly ground pepper
Adapted from here.
I doubled the whole recipe to use up the entire box of shells and tub of ricotta while I was at it. I made a few changes to the recipe: I added the bell pepper, more spinach and a little less sausage. I think it could handle a sprinkle of chili flakes if you feel up to it. There was enough to freeze plus there was some filling left over. I added it to some jarred pasta sauce and had another meal just like that. Filling the shells was a tad tedious, but I didn't put in any great effort to make them look perfect (as you can see in the photo). I served with a simple salad with a homemade balsamic vinaigrette.
Who needs sunshine and fruity drinks when you can have wind storms and food like this?
It is no secret that babies keep you busy. You get into a cycle of feeding, changing, bouncing, soothing and rocking to sleep that repeats all day (and night) before you realize that you haven't brushed your teeth, hair or had a real meal all day. If your baby is really small you might never make it out of your jammies. Then there is the dinner issue. You might think of what to have but the time and energy to execute the plan seem to evaporate as the day wears on...out comes the take out menu.
Before I had my son I did a full day cooking and freezing extravaganza, so I had options other than take out and convenience foods. This time around I don't have a full day without a toddler to go nuts in the kitchen (and if I do have a full day without toddler I don't want to cook). I have decided this time to cook double batches of dinners I am already making. Doesn't take much longer, just buy double ingredients then there is a meal to freeze and enjoy post baby number two (who is set to arrive in about seven weeks!). Now you don't have to have a baby on the way to use this idea. We all have busy lives where making dinner from scratch day in and day out is not always possible. It feels like an amazing trick to pull something healthy and homemade out of the freezer.
I started my freezer filling quest with Black Bean Quinoa Chili.
1 cup quinoa, rinsed
2 cups water
1 tablespoon oil
1 onion, chopped
4 cloves garlic, chopped
1 jalapeno pepper, chopped (optional)
1 tablespoon chili powder
1 tablespoon cumin
1 (28 ounce) can crushed tomatoes
2 (19 ounce) cans black beans, drained and rinsed
1 green bell pepper, cut into bit sized pieces
1 red bell pepper, cut into bit sized pieces
2 celery ribs, cut into bit sized pieces
1 tablespoon chipotle chili sauce (or other hot sauce)
1 teaspoon dried oregano
salt and pepper to taste
1 cup corn, fresh, frozen or canned
1 handful cilantro, chopped
Perfect for a cold, windy night. I served it with a dollop of light sour cream and some homemade cornbread (recipe here, I reduced the sugar to 1/4 cup). Very hearty for a vegetarian chili given the black beans and quinoa, not to mention high in fiber.
This freezes well. I like to freeze in large zip top freezer bags, that way I am not tying up all my containers in the freezer. They also tend to fit better in the freezer. Make sure your food is cooled completely before putting in any plastic. The food safe way to do this is to plug your sink and put your pot of food in and fill the sink with cold water and add some ice. You may have to re-fill with cold water to cool effectively. Give the food a stir so you don't get a hot spot in the middle. Once cooled add to desired container and write the date and what's in it. Once frozen it can be hard to tell what's in there.
I doubled the recipe and had enough for a dinner for us, a dinner for our freezer and a dinner delivered to our friends that recently had a their first baby. I am a big believer in food drop offs for new parents. Don't think my freezer will be too full....hint, hint ;)
I know how important it is to write down goals, they told us in university, I watched Oprah and had many people tell me about The Secret. Have I done much writing down of goals though? Mmmm no. It's not that I don't think about them or have any, I just don't usually write them down.
I was doing some house re-organizing as we have moved our oldest son into his big boy room in prep for the arrival of youngest son into the nursery. I happened to find a 2008 monthly planner in the closet and right there on the notes section of January are some written goals. Most are to do with financial things, but at the very bottom of the list is: Tiffany to start business. So this didn't happen in 2008, it happened last year in 2011 along with my return to work after maternity leave. When I started Tiffany McFadden Nutrition Consulting it was out of necessity. I wasn't sure how many hours I was going to get at the hospitals I work at and figured I will have to make some work for myself. It wasn't until a few months in that I realized this is actually what I had always wanted to do (I had even written it down!).
I had also thought before that I would like to write a blog, but couldn't figure out what to write about. Funny how I didn't even think about nutrition topics. When I look back on 2011 I think of many things: friends, family, vacations, adventures and of course starting this journey into blogging and my business. I am grateful to have you all as readers and to have a creative outlet in my life that brings me more joy than I ever thought it would. I am so looking forward to 2012 bringing more adventure, a new baby, my in-laws to Campbell River and maybe a few goals written down....maybe.
After a great holiday it is time to get back to some home cooked, healthy meals. I think this recipe for sun-dried tomato pesto is a quick and easy way to get back into the swing of things.
12 ounces whole wheat penne pasta
1 cup sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
Adapted from here.
Super fast, easy and full of flavour. I used my beloved hand-blender with the mini-processor attachment, but am sure you could do this in a Magic Bullet as well, just don't over process. I served it up with a spinach salad heavy with veggies. This meal is high in fiber, vegetarian and rich in heart healthy fats from the olive oil. It is also a great way to use up the rest of a bunch of fresh basil (I used stems and all). This pesto can also be used on pizza, as a panini spread or a topping on grilled chicken.
Thank you all again for reading, commenting, encouraging and making my 2011 a year where goals were accomplished.
I am writting this in Maui. Great sentance to type out. We spent the morning at the beach, if there is anything my almost two year old loves it is the beach. He runs, chases waves and loves to have his cute toes burried in sand (over and over again). My baby bump was great floatation for snorkling, complete with turtle sightings. The condo is pretty quiet now as we have fallen into a siesta routine, rough life.
We are lucky enough to be on this trip with my parents and my brother. Nothing provides laughs and memories like an entire family trip. The last time we did this we went to Europe, there was no husband or baby for me. That was about ten years ago and we still can end up in hysertics when we talk about it. Is there challenges? Of course. Is it expensive? Yes, but I have never wished I had not spent the money. As far as I am concerned it is the best money you can spend. Material things are only exciting for a short while, but time spent with those you love in a great place can bring you joy forever.
So...onto the cooking. I did not make this recipe here. That would have been very ambitious. There have been a few things I have tried here that I need to make once I get home: coconut syrup anyone? For sure not healthy...
I saw this recipe made on TV and was swayed by how fast it was and by the fact it contained eggplant. I have never made anything with eggplant before, but love their rich colour and shiny exterior. I wasn't 100% that I loved the taste or texture of eggplant, so I decided Eggplant Involtini was a go.
2 medium eggplants
3 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, minced
1 tsp salt
475-g tub light ricotta
1/2 cup grated parmesan
1 tbsp lemon zest
1/2 cup chopped fresh basil
796-mL can diced tomatoes
Preheat oven to 400F. Line a large rimmed baking sheet with parchment or foil. Slice eggplants lengthwise into 1/4-in.-thick slices. I was worried some of my slices were too thick and wouldn't be pliable enough to roll, but they were fine. There will be about 16 slices. Discard outside slices or keep for another use. Lightly brush both sides of eggplant with about 2 tbsp olive oil. Bake in centre of oven until edges are fork-tender, about 15 min. Turn oven off and leave eggplant in to stay warm.
Heat a large non-stick frying pan over medium. Add 1 tsp oil, then onion, garlic and 1/2 tsp salt. Cook until onion is soft, 3 min. Stir in ricotta, parmesan, lemon zest and 1/4 cup basil. Stir until heated through, about 2 min. Season with fresh pepper. Transfer mixture into a medium bowl and cover with foil to keep warm.
Return pan to heat and increase to medium-high. Add remaining oil, tomatoes and remaining salt. Bring to a boil, then reduce heat to medium. Simmer, uncovered, stirring occasionally, until saucy, about 20 min. Remove from heat and stir in remaining basil. Season with fresh pepper.
Spoon 2 tbsp ricotta mixture onto 1 end of each eggplant slice. Gently roll up. Place involtini on a large warmed serving platter, seam-side down. Repeat with remaining eggplant and ricotta mixture. Top with half of tomato sauce. Serve immediately with remaining tomato sauce alongside. Adapted from here.
Turned out great. Total eggplant success. It was pretty fast, and only slightly tedious to roll up the cheese in the eggplant slices. For extra points they look pretty fancy and are vegetarian. I have read a lot of recipes that required the eggplant to be salted and left to sit, etc...no thanks. Not needed here, you're welcome.
I am looking forward to a few more beach days, sunshine and watching my son enjoy his extreme amount of vacation alotted chocolate milk. Aloha....
It has been a whirl wind week, which included lots of working, an excellent visit with my mother-in-law and finding out the gender of our baby. I am not a surprise kind of person. I have no patience when it comes to waiting to know something, if there is a way to know, I will know. There wasn’t even a discussion if we would find out this baby’s sex, it was a given. At the same time I knew that I was going to have another boy. I feel like I could have six babies and they would all be boys. The ultrasound tech barely had to touch the wand on my belly and there were “boy parts” as she described it. It was full screen penis and testicles, full screen boy glory.
I love that I am having another boy and I love that Hudson is going to have a little brother. Is this the end of baby making for us, who knows? I learned long ago that whenever I say I would never do something it turns out that 100% I am. Would I try for the sole purpose of maybe having a girl? No. We still rock dolls to sleep, cook together, have tea parties, put hair spray in our hair and share the sweetest hugs and kisses, what more could any Mommy ask for?
During all this I made some amazing Baked Black Bean Taquitos. I thought taquitos were just deep fried fast food items or only found in the frozen food section of the grocery store. I never thought to make them at home, until I found this recipe on Pintrest (oh time sucking Pintrest). These are fast, healthy and delicious. From what I can gather they are not 100% authentic Mexican originating in San Diego California, but that minor detail is not going to stop me.
Total time: 30 mins
Serves: 8 pieces
1/2 medium yellow onion
1 clove garlic
1 small jalapeno (optional)
1/2 tablespoon canola oil
1/2 teaspoon paprika
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
1/2 teaspoon sea salt
1/2 cup black beans (rinsed)
1/4 cup cilantro
8 corn tortillas
1/2 cup Colby Jack Cheese or low fat cheddar
Canola oil for brushing
Preheat oven to 425˚ and bring a medium/large pot of water to a simmer.
In a pan, heat oil over medium heat. Saute onion and pepper until onion becomes translucent. Stir in garlic, cumin, paprika, cayenne pepper, salt, and continue to cook for 1-2 more minutes. Add in black beans and cilantro, cooking until beans are heated through- two to three minutes more.
Turn off pot of water. Taking one corn tortilla at a time, dip in hot water for 3-4 seconds. Place on a cutting board and scoop one spoonful of black bean filling and a hefty pinch of cheese on top. Roll tight and place seam side down on a baking sheet covered in parchment paper. Repeat until all the filling is used. Brush each piece lightly with oil.
Bake for 12-15 minutes until the corn tortilla is a light brown color. Adapted from here.
We had these for dinner, served up with a healthy portion of fresh salsa, guacamole and light sour cream. They would also make a great appetizer as you can pick them up and are eaten easily (which also makes them kid friendly). They have a satisfying crunchy texture and a nice spicy kick. The biggest issue is finding corn tortillas. I have found them in Coombs at The Old Country Market, but here in town Thrifty Foods carries them in the dairy section....YES! You must make these.
Tiffany McFadden, RD