TOO-GOOD-TO-BE-TRUE ENCHILADAS

TOO-GOOD-TO-BE-TRUE ENCHILADAS

Ingredients:
(Makes 4 enchiladas with some stuffing leftover)

3 tbsp. olive oil
2 tsp. Trader Joe's Minced Garlic
1/2 red onion, julienned
1/2 red pepper, julienned
1/2 jalapeno, minced
1 bag Trader Joe's fresh broccoli/cauliflower
1 can (15 oz.) black beans, drained and rinsed
3 cups Trader Joe's shredded Mexican blend cheese
1/2 bunch of cilantro, cut or chopped
[Optional: 1/2 bag Trader Joe’s frozen organic brown rice]
4 Trader Joe's olive oil wheat tortillas
1/2 jar Trader Joe's salsa verde
4 tbsp. Trader Joe's 2% Greek Style plain yogurt
Black pepper
Lime juice
Garlic powder
Cumin
[Optional: cherry tomatoes, radishes]

Directions:

1. Preheat oven to 350 degrees.
2. Snip corner of broccoli/cauliflower bag; microwave on high for 3 minutes and set aside. [If using rice, snip corner of rice bag and microwave for 3 minutes.]
3. Heat oil over medium heat; saute minced garlic, jalapeno, onion and red pepper until onion is transluscent, about 4 minutes.
4. Transfer onion mixture to a big bowl; mix in veggies, beans, 2 cups cheese, and cilantro [and rice]. Add black pepper and cumin to taste. Break up broccoli/cauliflower with spoon.
5. Heat tortillas one at a time in the pan until warm but still pliable.
6. Lightly coat a baking dish with nonstick spray.
7. Place 1/3 cup of veggie mixture on one edge of each tortilla, roll, and place in dish.
8. Cover enchiladas with salsa and sprinkle with leftover cheese.
9. Bake for 15-17 minutes.10. Mix yogurt, lime juice, cumin, pepper and garlic powder [and chopped tomatoes, radishes, extra cilantro, and/or extra jalapenos] in a small bowl. Sprinkle or spread over baked enchiladas and serve with extra cilantro leaves as garnish.

Notes:

*Good as a "new baby" gift - just prepare up through step 8 in disposable cooking tray and deliver immediately with garnish and yogurt sauce in separate container. And leave out the jalapenos for nursing mamas!
*Can easily add canned chicken or cooked small shrimp to veggie mixture.
*Makes an impressive dish but is really easy and quick!
*Freeze any leftover veggie/cheese mixture and thaw before proceeding with step 5.
*Kids can help by stirring the veggie mixture.

ZESTY SUMMER WRAPS

ZESTY SUMMER WRAPS

Ingredients:
(Makes 2 wraps)

½ cup dry quinoa
1 cup veggie or chicken broth (or water)
2 large, “burrito size” tortillas
Several tablespoons hummus (about ¾ small container from Trader Joe’s)
¼ red bell pepper, julienned
8 baby carrots, julienned
¼ red cabbage, chopped
Handful fresh spinach leaves
¼ red onion, julienned
Mango-mustard salad dressing (or other fruity, vinegar-based dressing) to taste
[Optional: ½ can cooked chicken]

Directions:

1. Cook quinoa according to package (generally 2-to-1 ratio broth/water to quinoa) and set aside.
2. Tear spinach leaves into a large bowl.
3. Add cabbage, onion, and carrots.
4. Drizzle dressing over mixture and stir well.
5. Stir in cooled quinoa and let mixture sit a while, preferably a half-hour or so. [Optional: add chicken]
6. Spread hummus over one side of each tortilla.
7. Put half of veggie mixture on one edge of tortilla, leaving either end empty (about an inch or two on each end).
8. Roll tortilla until mixture is wrapped, fold in each end and continue rolling.
9. Cut in half and serve with extra hummus and dressing for dipping.

Notes:

*Great for picnics.
*Cut in quarters or smaller for preschoolers, and serve lots of extra dip.
*Surprisingly filling, even without meat.
*Kids can help by stirring veggies with dressing or spreading hummus on tortillas.