Chipotle Seasoned Black Beans & Corn

This recipe is as simple as open a couple cans and heat them in a pot. You can even sub some garlic and onion powder (1/2 tsp each) for the fresh garlic and onion to skip the chopping if you like.

Ingredients

• 1 tbsp olive oil
• 1 can black beans, drained & rinsed
• 1 can corn, drained
• 1 clove roughly chopped garlic (~1 tsp)
• 1/2 cup diced onion (red or white)
• 1/2 tsp salt

Directions

1. Heat a large saucepan over medium heat for 2 minutes. Add oil and heat another 1-2 minutes. Meanwhile, open the cans of beans and corn and drain. Rinse the beans in a strainer until the water runs clear.
2. Add garlic and onion to the hot pan and sauté until onion is translucent (Fast Tip: Skip onion and garlic and go to step 3 adding 1/2-1 tsp each of garlic and onion powder).
3. Stir in beans, corn, and salt and cook 2-3 minutes or until heated through stirring once or twice (be careful not to cook too long so beans don’t get mushy).

This can be done in advance and then reheated before adding to your burrito bowl.

Chipotle’s Cilantro Lime Rice

Ingredients

• 4 tsp vegetable oil
• 3 tbsp fresh cilantro, roughly chopped
• 2 2/3 cups brown basmati rice
• 4 cups water
• 2 tsp salt
• 4 limes (or 1/2 cup lime juice)

Stovetop Directions

1. Heat a large saucepan over medium heat for 1-2 minutes. Add oil and heat another 1-2 minutes.
2. Add rice and lime juice and stir for 1 minute – It should be sizzling, if it isn’t, increase heat.
3. Add water and salt, bring to a rolling boil, then cover and turn heat down to a low simmer for 40 minutes. (Tip: Leave cover on the entire time and do not stir rice. This will allow for full absorption of the water and juice and leave you with soft and flavorful rice).
4. Once water is absorbed and rice is tender, fluff with a fork and serve.

If you choose to cook it on the stovetop, be sure to bring your water to a rolling boil before covering.

Cover and leave untouched for 40 minutes. Then check rice to see if it looks done.

Here is an example of rice that needs to cook a little longer (10 minutes more in this case).

There will be no excess water when it is done.

Add chopped cilantro. Gently stir together so the cilantro is evenly distributed. For best results, serve immediately.

Mexican Pizza

Ingredients:
Pizza dough
1 can black beans, rinsed and drained
½ tsp. cumin
¼ tsp. paprika
¼ tsp. cayenne
3 tbsp. chicken broth, veggie broth or water
3 oz. shredded cheddar cheese
3 oz. shredded Monterey jack cheese
(I used cheddar jack instead of buying both kinds of cheese)
1 jalapeño, seeded and diced
¼ cup red onion, finely chopped
1/3 cup tomato, seeded and diced
1/3 cup corn (fresh or frozen-I prefer less than 1/3 cup)
3-4 tbsp. chopped fresh cilantro
Salt and pepper, to taste

Directions:
To make the pizza, preheat the oven and a pizza stone at 500˚ F for at least 30 minutes. Roll out the pizza dough into a 12-14 inch round. Lightly brush the perimeter of the dough with olive oil.

Combine the black beans, cumin, paprika and cayenne in the bowl of a food processor. Puree until ground into a paste. Scrape down the sides of the bowl. With the processor running, add the chicken broth through the feed tube until a smooth mixture is formed. Spread the bean puree onto the shaped pizza crust in an even layer (I used about ¾ of the puree). Layer evenly with the cheddar and Monterey jack cheese. Sprinkle the jalapeño, red onion, tomato, corn and cilantro over the cheese layer. Season with salt and pepper if desired.

Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes. Remove from the oven and let cool slightly before slicing and serving.

Basic Pizza Dough
Yield: enough dough for 2 medium pizzas or 4 calzones

Ingredients:
½ cup warm water
2¼ tsp. instant yeast
4 cups (22 oz.) bread flour, plus more for dusting
1½ tsp. salt
1¼ cup water, at room temperature
2 tbsp. extra-virgin olive oil

Directions:
Measure the warm water into a 2-cup liquid measuring cup. Sprinkle the yeast over the top. In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend. Measure the room temperature water into the measuring cup with the yeast-water mixture. With the mixer on low speed, pour in the yeast-water mixture as well as the olive oil. Mix until a cohesive dough is formed. Switch to the dough hook. Knead on low speed until smooth and elastic, about 5 minutes. Transfer to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise until doubled in size, 1½-2 hours.

Press down the dough to deflate it. Transfer the dough to a lightly floured work surface. Divide the dough into two equal pieces. Form each piece of dough into a smooth, round ball. (If freezing the dough, wrap in plastic wrap and freeze at this point.) Cover with a damp cloth. Let the dough relax for at least 10 minutes but no longer than 30 minutes.

To bake, preheat the oven and pizza stone to 500˚ F for at least 30 minutes. Transfer the dough to your shaping surface, lightly sprinkled with cornmeal. Shape the dough with lightly floured hands. Brush the outer edge lightly with olive oil. Top as desired. Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.

Chipotle Copy-Cat Guacamole

Chipotle is popular for its fresh, delicious, naturally raised food. Re-create their natural taste with this copycat guacamole recipe.
Ingredients

* 1 large ripe avocado, peeled and pitted
* 2 tablespoons fresh lime juice
* 1/2 cup fresh cilantro, chopped
* 1/4 cup onion, finely chopped
* 2 cloves garlic, finely chopped
* 2 large serrano chiles, seeded and chopped
* 1/4 teaspoon salt

Instructions

1. Using fork, mash avocado with lime juice in small bowl. Add cilantro, onion, garlic, serrano chilies and salt; stir to combine.
Notes

Makes about 1 cup.

Paula Dean's Taco Salad

Prep Time: 10 min
Yield: 6 to 8 servings

Ingredients
2 ripe tomatoes, diced
1/2 pound sharp Cheddar, diced
1 large onion, diced
1 head iceberg lettuce, washed, drained and shredded
1 pound lean ground beef, browned, crumbled and drained
1 cup salad dressing (recommended: Catalina)
1 (7-ounce) bag taco flavored chips, crushed
1 cup salsa
Tortilla chips, to serve

Directions
Combine the tomatoes, cheese, onion, lettuce, and ground beef in a large bowl. Add the salad dressing and mix well. Just before serving, add the taco chips, tossing to combine with other ingredients. Top each serving with salsa. Serve with tortilla chips.

Black Bean Quesadillas

Adapted from Blog Chef . net

Measurements are not precise so if you want more of something, just throw it in there.
2 teaspoons olive oil
3 tablespoons onion (finely chopped)
1 (15.5 ounce) can black beans (drained and rinsed)
1 1/2 cups frozen corn (get the huge bag of organic frozen corn at Costco)
1 tablespoon brown sugar
¼ cup salsa
¼ teaspoon red pepper flakes
Flour tortillas (I used the uncooked tortillas from Costco)
1 ½ cups shredded Monterey jack cheese (or more)

In a large saucepan heat olive oil over medium heat. Add onion and cook until softened (about 2 minutes). Stir in beans and corn. Add sugar, salsa, and red pepper flakes. Mix well. Cook until heated through. Heat large skillet to medium heat. Place a cooked tortilla flat into the skillet. Spread cheese all over the top. Place some of the bean mixture over the cheese. Place another tortilla on top of the bean mixture. Cook until the bottom is golden brown. Flip and cook on the other side until golden brown.
Repeat until all tortillas and bean mixture are gone.

* This will probably fill about 3 of the Costco tortillas. So, if you're serving a big crowd, just double the recipe. It is just as delicious for leftovers, trust me...I just ate it for lunch! Enjoy.

Chipotle Flank Steak Tacos With Pineapple Salsa

Ingredients

* 12 soft corn tortillas
* 1 teaspoon extra-virgin olive oil
* 1 teaspoon chipotle chili powder plus 1 pinch, divided
* 1 teaspoon Kosher salt, divided
* 1 pound flank steak beef, trimmed of fat
* 1 pineapple, peeled, cored, and cut into 1/2-inch-thick rings
* 1 red bell pepper, finely diced
* 1/2 cup minced red onion
* 1/4 cup chopped fresh cilantro
* 2 tablespoons red-wine vinegar

Preparation

1. Preheat grill to high. Stack tortillas and wrap in heavy-duty foil. Combine oil, 1 teaspoon chipotle powder, and 1/2 teaspoon salt in a small dish. Rub mixture into both sides of steak. Place the tortilla stack on the coolest part of the grill or upper warming rack, if possible, and heat, flipping once, until warmed through and very pliable.
2. Meanwhile, grill the steak for 4 to 6 minutes per side for medium, or until desired doneness. Grill pineapple rings until moderately charred, 1 to 2 minutes per side. Remove the tortillas, steak, and pineapple from the grill. Let the steak rest for at least 5 minutes before slicing very thinly crosswise into strips.
3. Meanwhile, dice the pineapple and transfer to a medium bowl. Add bell pepper, onion, cilantro, vinegar, the remaining pinch of chipotle powder, and the remaining 1/2 teaspoon salt; toss to combine. Serve the sliced steak in the warm tortillas with the pineapple salsa.

Makes 6 servings.

Restaurant Style Salsa

Prep Time: 10 Minutes Cook Time: Difficulty: Easy Servings: 12
Ingredients

1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
¼ cups Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
¼ teaspoons Sugar
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Cilantro (more To Taste!)
½ whole Lime Juice
Preparation Instructions

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Pronto Quiche

"Pronto Quiche"
This Mexican quiche was full of chorizo, eggs, tons of cheese, cream and a crust that was to die for. I don't even want to know what the calorie intake was but I messed with the ingredients, took out the crust, and substituted Egg Beaters for the eggs. For all you egg lovers out there, give Egg Beaters a real try — they are worth every penny!

Ingredients
3/4 Cup Liquid Egg Substitute (I like the Whole Foods version)
3/4 Cup Organic Shredded Mexican Style Cheese (You can find this anywhere)
1 Minced Jalapeño Pepper (You can include more Jalapeños for more Kick)
1/4 Cup Small Diced Organic Scallions (White & Green Parts)
1/4 Cup Small Diced Organic Tomatoes
1/4 Cup Small Dices Organic Canadian Bacon (For Vegetarians leave this out but throw in some spinach — yum!).

Instructions
Preheat oven to 350 and line a muffin tin* with aluminum cupcake holders. Spray them with cooking spray.

Mix all the ingredients in a large bowl, divide amongst the muffin tins and bake for 20 minutes or until a toothpick comes out clean once inserted in center. These are so awesome because once they are cool, throw them in the fridge and reheat as you need or throw them in your bag/purse on your way to work.

*This works awesome for a Sunday brunch too — Spray a tart pan (with a breakaway bottom) with cooking spray, place mixture in tart pan bake until a tooth pick inserted in middle comes out clean about 30 minutes.

Mexican Mole Pork Chops

Mexican Mole Pork Chops
Ingredients

4 pork, chops, bone-in, 1 1/2 inch thick
1/8 teaspoon paprika
2 teaspoon onion powder
1 teaspoon garlic
1 1/2 teaspoon cocoa powder, unsweetened
1/4 teaspoon pepper(s), chipotle chile, ground
1 dash(es) cinnamon, ground
1 dash(es) allspice, ground
1 tablespoon sugar, brown
Preparation

In small bowl, combine brown sugar, onion powder, cocoa, garlic powder, ground Chipotle pepper, paprika, cinnamon, and allspice; rub onto both sides of pork chops. Set aside for 30 minutes.
Preheat grill to 400 to 450 degrees F.

When ready to cook, spray light coat of cooking spray on pork chops to keep them from sticking to the grill. Place on hot grill. Cover; cook for 7 minutes per side or until internal temperature reaches 160º F using an instant-read thermometer.

Let rest for 5 minutes. Serve with Mango Salsa if desired.

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 248
Total Fat: 9 g
Saturated Fat: 2 g
Cholesterol: 80 mg
Sodium: 213 mg
Total Carbohydrate: 15 g
Dietary Fiber: 1 g
Protein: 31 g

Easy Black Beans

Easy Black Beans
Ingredients

2 teaspoon oil, olive, extra virgin
1 medium onion(s), yellow, diced
2 clove(s) garlic, minced
2 teaspoon pepper(s), chile, ancho or pasilla
1/2 teaspoon cumin, ground
1/2 teaspoon oregano, dried
30 ounce(s) beans, black
1 tablespoon tomato paste
Preparation

Heat oil in a medium saucepan over medium-high heat. Add onion and cook, stirring, until translucent, 4 to 5 minutes. Add garlic and cook, stirring constantly, for 30 seconds. Add ground chile, cumin and oregano and cook, stirring, until fragrant, about 30 seconds more. Add beans, 1 cup of water and tomato paste; stir to combine. Bring to a simmer, reduce heat to medium-low and cook, stirring occasionally, until the beans are heated through and the sauce is slightly thickened, 8 to 10 minutes. Serve warm.
To make ahead: Cover and refrigerate for up to 2 days. Reheat in a saucepan with 2 tablespoons water over medium-low heat, stirring occasionally, for about 5 minutes.

Nutrition Facts
Number of Servings: 8
Amount Per Serving
Calories: 170
Total Fat: 2 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 119 mg
Total Carbohydrate: 29 g
Dietary Fiber: 10 g
Protein: 10 g

Mexican Pizza
Ingredients

1 tortilla(s), whole-wheat, low carb, 6 1/2-inch
3 ounce(s) chicken, breast, oven roasted, skinless
1/4 cup(s) salsa, mild
1/2 cup(s) pepper(s), red, bell, chopped
2 tablespoon pepper(s), green chile, diced
1 cup(s) spinach
2 tablespoon cheese, mozzarella, shredded, low sodium
1/4 cup(s) avocado, sliced
Preparation

Preheat oven to 425 degrees. Spray pan with non-stick spray. Heat over medium heat. Add bell pepper, green chiles and spinach to pan. Cook until spinach is wilted.
Spread salsa on tortilla and top with chicken and spinach mixture. Sprinkle with cheese and bake until cheese melts. Top with avocado slices.

Nutrition Facts
Number of Servings: 1
Amount Per Serving
Calories: 364
Total Fat: 12 g
Saturated Fat: 3 g
Cholesterol: 80 mg
Sodium: 714 mg
Total Carbohydrate: 35 g
Dietary Fiber: 8 g
Protein: 37 g

Cilantro-lime rice

4 cups water
juice of 1 lime
2 tsp kosher salt
2 cups long-grain white rice
3/4 cup chopped cilantro

Bring water, lime juice, and salt to a boil. Add rice and return to a boil for 2-3 minutes. Reduce the heat to a simmer, cover, and cook for about 20 minutes until all the water is absorbed. Turn off the heat and allow rice to steam, covered for 5 minutes. Fluff the rice with a fork and stir in cilantro.

6-8 servings.

Roasted Garlic Guacamole

1 head garlic
1 tsp olive oil
1/2 serrano pepper
4 hass avocadoes, halved, pitted, peeled
juice of 1 lime
1 1/2 tsp kosher salt
1 tsp ground black pepper
1/2 cup chopped cilantro
tortilla chips

Preheat oven to 400 degrees. Slice the top off the head of garlic. Place the garlic on a sheet a aluminum foil and drizzle with olive oil. Wrap the garlic tightly. Roast for 30 minutes, depending on size of garlic, until soft and golden brown. Let cool. Squeeze the peel of each clove to release the garlic.

In food processor, combine garlic, serrano, avocados, lime juice, salt and pepper. Pulse until chunky. Transfer to bowl and stir in cilantro. Serve with tortilla chips.

6-8 servings (4 cups)

chili-Cheese Dip

It's so good-seriously. From Katie Lee.

1 pound ground sirloin beef
1 packet taco seasoning
1 16-ounce jar salsa
2 cups shredded cheddar cheese
4 ounces cream cheese, cut into cubes
tortilla chips, for serving

In a medium skillet over medium heat, brown the beef. Remove the beef from the skillet and drain on paper towels. Return to the skillet and add the taco seasoning and salsa. Bring to a simmer and cook uncovered for 10 minutes, stirring occasionally. Drop the heat to very low. Stir in cheddar and cream cheese and cook until just melted. Serve hot with tortilla chips.

6 to 8 servings (about 3 1/2 cups)
Prep time: 5 minuts
Cook time: 20 minutes

herbie's Tacos

Katie Lee "They are, without a doubt, the best tacos I have ever eaten. His secret ingredient is cheap italian salad dressing."

For the taco meat:
2 tblsp canola oil
1/2 cup minced cilantro
1 bunch scallions, thinly sliced (white and green parts)
1 7-ounce can chopped green chilies (medium heat)
2 pounds ground turkey
2 tbsp garlic salt
1/4 cup chili powder
1/4 cup hot taco sauce, plush more for serving
1/4 cup green taco sauce, plus more for serving (recommended brand is La Victoria)

For the salad:
1 head of iceberg lettuce, shredded
1 bunch scallions, thinly sliced (white and green parts)
1/2 cup minced cilantro
2 ripe tomatoes, chopped
1 avocado, diced
1/2 cup italian-style vinaigrette dressing (I like Ken's)

For the shells:
1 cup canola oil
24 white corn tortillas

In a large skillet over medium-high heat, heat the oil, cilantro, and scallions. Add chiles and cook 1 minute, stirring constantly. Stir in turkey, using a wooden spoon to break up the meat. As the meat is browning, stir in the garlic salt and chili powder. When meat has cooked through, about 8-10 mintues, stir in the hot sauce and green sauce. Lower the heat to a simmer. Stir occassionally.

For the Salad:
As the meat simmers, in a large bowl, toss all salad ingredients with the dressing. Refrigerate until needed.

For the shells:
Line a baking sheet or large plate with paper towels. In a medium skillet, heat the oil over medium-high heat. When the oil is hot, use tongs to place a tortilla gently in the oil one at a time. After only 5 seconds, in one motion, turn the tortilla over and fold it in half. Cook 20 seconds, flip, and cook an additional 20 seconds. Lift out of oil and drain on the paper towels. Repeat with remaining tortillas, one at a time. They should not be too crisp when they come out.

Garnish:
2 cups shredded cheddar cheese
1/2 cup sour cream

Assemble the tacos by spooning the meat into the shells and topping with cheese, salad and sour cream.


6 to 8 servings (24 tacos)
Prep time: 20 minutes
Cook time: 25 minutes

Bean Dip

BERRY'S BEAN DIP
from Sharon, Proplayer Stadium's Tailgate Queen!!!

1 can of refried beans
1 package of cream cheese
1 jar of salsa (x-hot if you are brave)
1 package of shredded cheddar cheese

In a microwave-able bowl mix beans, cream cheese and half of the jar of salsa. When well mixed, spread evenly and smooth, then pour the rest of the salsa to cover mixture evenly, cover with a generous layer of cheddar cheese and microwave for 2-3 minutes (until cheese is melted) Serve with tortilla chips, potato chips or spread over hot dogs, hamburgers or anything else!!!

Blackened Chicken Pizza with Yellow Tomato Salsa

Recipe courtesy Rachael Ray

Prep Time:12 min Cook Time:18 min
Serves:3 servings

•1 tablespoon grill seasoning (recommended: Montreal Grill Seasoning) or other seasoning blend
•1 teaspoon sweet paprika – eyeball it
•1 teaspoon chili powder
•1/2 teaspoon dried cayenne pepper
•3/4 pound thin cut chicken breast
•1 tablespoon vegetable oil, 1 turn of the pan
•All-purpose flour or cornmeal, a couple of tablespoons to work dough
•1 pizza dough
•1/2 pound brick reduced fat Cheddar with jalapeno or chipotle pepper (recommended: Cabot brand)
•2 small yellow tomatoes, seeded and chopped
•1/4 cup chopped red onion
•1/2 jalapeno pepper, seeded and finely chopped
•2 tablespoons cilantro leaves, optional
•2 tablespoons thyme leaves
•1 clove garlic
•Coarse salt
•1/2 lime, zested and juiced
Directions
Preheat a large heavy skillet over very high heat. Preheat oven to 450 degrees F.

Combine grill seasoning, paprika, chili powder, cayenne pepper on a plate. Press thin cut chicken into seasoning on 1 side. Add oil to screaming hot pan and cook chicken 2 minutes on each side.

Spread out a little flour or cornmeal and stretch out pizza dough onto a pizza pan. Shred reduced fat cheese.

Remove chicken from pan and chop. Combine tomatoes, onion, jalapeno, cilantro and thyme. Make garlic paste by chopping garlic then mashing it with the flat of your knife and a generous pinch of coarse salt. Add paste to salsa. Add zest and juice of 1/2 lime and mix salsa thoroughly. Scatter chicken, salsa and cheese over pizza dough working to the edges of both pies. Bake 12 to 15 minutes, until crisp and bubbly-brown on top.

Chipotle Chicken Marinade

Chipotle's Chicken Marinade

1 (2 ounce) package dried ancho chiles
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 cloves garlic
1/2 red onion, quartered
1/4 cup vegetable oil
4 chicken breasts (6 ounces each)

Soak dry chilies overnight in water, until soft. Remove seeds. Add all
ingredients except meat in food processor. Puree until smooth.

Spread mixture over chicken, or other meats and refrigerate at least
one hour, up to 24 hours.

After marinating, heat grill to about 400 degrees F, or if cooking
inside, heat small amount of oil in skillet or grill pan over high
heat. Salt meat to taste (optional), and grill lightly, turning only
once, until done. 4 minutes per side of chicken.

Recipe will make four burritos.

Chipotle Steak Marinade

Chipotle's Steak Marinade

1 (2 ounce) package dried ancho chiles
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 cloves garlic
1/2 red onion, quartered
1/4 cup vegetable oil
4 Small Steaks (6 ounces each)

Soak dry chilies overnight in water, until soft. Remove seeds. Add all
ingredients except meat in food processor. Puree until smooth.

Spread mixture over chicken, or other meats and refrigerate at least
one hour, up to 24 hours.

After marinating, heat grill to about 400 degrees F, or if cooking
inside, heat small amount of oil in skillet or grill pan over high
heat. Salt meat to taste (optional), and grill lightly, turning only
once, until done. 8-10 minutes per
side for 3/4" thick steak.

Recipe will make four burritos.