Skinny Bitch Tuesdays: Spicy Black Bean Enchiladas Recipe
PIN IT!BE SURE TO ENTER THE CANNING ESSENTIALS GIVEAWAY HERE!
HELLLOOOO!!!! (Said in my best Seinfeld voice). Happy Tuesday, y’all! (Said in my best Paula Deen voice). How goes it? I’m doing really well today. I’m excited, happy and ready to tackle what today brings me. I’m also a little bit happy because as you read this, I’m currently inhaling these spicy black bean enchiladas. Which to my dismay, just aren’t very sexy lookin’.
I know. It’s barely 11am. What the heck. Friends, you have to believe me on this one, this sauce is THE BOSS. The bomb.com. The bees knees. Insert every other cliché that describes something mind-blowing here. I straight up spooned-to-mouthed this stuff. At 9am! It goes well with coffee, I swear.
The sauce is what makes these enchiladas, for sure. But I also love the hearty texture of the black beans inside the soft, fluffy tortillas as well. They work as such a perfect replacement for meat and you still get a hearty, filling bite with each fork-full. I also added some extra spice (in the form of a HUGE jalapeño) so each bite is spicy while still having that authentic peppery taste from the pepper.
Yes, I just said peppery. It’s a word. Ask Andrew Zimmern. Before I digress further, these are the perfect vegetarian substitute to any regular enchilada. Plus, if you were vegan, you could easily sub out the cheddar cheese for soy cheese. For an added health benefit (hello soft hair), I added in some freshly sliced avocado and a dab of Greek yogurt to garnish each.
I am now drooling all over my empty plate. Looks like I need to have another one. Don’t look at me like that, they’re healthy! And in some parts of the world, it’s dinner time. SO HA.
Spicy Black Bean Enchiladas
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE.
Serves about 4. Recipe adapted from Skinny Bitch.
Prep time: 10 minutes
Cook time: 35 minutes
Ingredients:
- 1 tablespoon olive oil
- 1 red bell pepper, chopped
- 1 medium onion, chopped
- 1 clove of garlic
- 1 large jalapeño pepper
- 2 cans black beans, rinsed and drained
- 1 cup diced tomatoes (with juices)
- 4 large tortillas, warmed up
- 2 tablespoons crushed red pepper
- 1 teaspoon cumin
- 1/2 cup cheddar cheese
- Liberal dashes of salt and pepper
- 1 avocado, sliced
- Greek yogurt
Directions:
- Preheat oven to 350 degrees F.
- In a medium pan, heat olive oil to medium high. Add onions and cook about 2 minutes. Add garlic and red bell pepper and cook until soft, about 4 more minutes. Add in jalapenos (with seeds) and cook another minute longer. Add in black beans, salt, pepper, crushed red pepper and cumin. Reduce heat to medium and cook for about 4 minutes. Remove from heat.
- Pour about half of the black bean mixture into a food processor. Add additional salt to taste and diced tomatoes and pulse until mixture is smooth.
- Pour about 1/2 cup of the sauce onto the bottom of a glass 9 x 13 dish. Place about a hefty spoonfull of the black beans (not pureed) into each tortilla and roll up. Place tortillas, seam side down, onto the sauce in the pan. Cover the rest of the enchiladas with the sauce and sprinkle with cheese.
- Bake for about 25 – 40 minutes, or until bubbly. Garnish with Greek yogurt, avocados and jalapeños and enjoy!
Nutritional information per enchilada:
Calories: 421
Fat: 11 grams
Carbohydrates:32 grams
Fiber: 5 grams
Protein: 19 grams
Weight Watchers Points: 8
Be sure to check out these other skinny bitches!
Stephanie: Eat Drink Love
Jennifer: Peanut Butter and Peppers
Michelle: The Healthy Bites
Sponsor Spotlight & a Giveaway!
Greetings friends! I hope you’re Monday is off to a good start! I had a rough night last night so I’m really dragging. But, all is fine now since I have a big, steaming cup of coffee in front of me and I’m writing. I’ve got a lot to cover, including the introduction of two pretty amazing ladies, Stephanie and Meghan, as well as a giveaway! So let’s begin, shall we?
Friends? Meet Stephanie from Steph’s Bite by Bite, soon to be your new bloggy bff.
Stephanie is, seriously, one of the sweetest girls I know (well, virtually) as well as one of the toughest. This girl runs marathons, does intense plank poses and just pretty much kicks ass and takes names in the workout arena. She’s also pretty amazing in the kitchen too! Steph’s constantly reinventing traditional recipes to make them her own and I would be lying if I said I didn’t start drooling every time I went to her site.
Be sure to check out Steph’s blog here, say hi to her on Facebook here and give her a tweet on Twitter here!
These two recipes, especially, have my mouth-watering at just the mere mention of them! I can’t wait to try them out in my own kitchen!
Strawberry shortcake pancakes. I mean, how absolutely divine do these look? Perfect for summer brunch, don’t you think? Check out the delicious recipe here!
Cookie dough rice krispie bars. Yep, you read that right. I would love about 60808 of them right now, please. Check out the recipe here!
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Now it’s time to meet another sweet as pie blogger, Meghan from Stir and Scribble!
Meghan is a Seattle transplant who lives in Atlanta Georgia, one of my favorite cities! Her photos are beautiful and she’s got such an eloquent way of writing. Her recipes are simple, but delicious and her photography is light and airy. I’m a new fan of her site but it’s one I now go to frequently! Plus, she makes drinks likes Bourbon slushies, what’s not to love?
Check out her site here, pin away with Meghan on Pinterest here and send her some Twitter love here!
Also, be sure to check out these two amazing recipes that I’m dying to try.
A strawberry shrub, which is the perfect drink for summer. Made with fresh strawberries and champagne vinaigrette, it’s tangy but sweet! Check out the recipe here!
Grilled bruschetta. Seriously, doesn’t this make your jaw drop? I want to lick my screen it looks so good. Another perfect summer meal. Check out the recipe here!
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NOW! It’s giveaway time! Now, summer is all about fresh produce, right? Plump strawberries right out of the field, juicy tomatoes plucked straight from the vine, sweet as candy watermelon that drips down your mouth as you eat it. Even though the fresh bounty feels like it will never end, soon enough fall will be knocking on our doors and our stash of delicious fresh produce will be gone until next June. Well, that is only if you don’t can. Canning is super trendy in the blog world right now and for good reason! Canning allows you to save your favorite fresh vegetables and fruits for whenever the heck you want to eat them, regardless of season! So, to further kick off the canning season, I’m giving away a few canning essentials from Williams – Sonoma!
What you’ll win:
Set of 4 perfectly pickled pickling jars.
Canning funnel.
AND!!
Canning lid lifter.
So, how can you win this awesome loot?
Mandatory:
- Leave a comment telling me your favorite thing about summer. Food, life, whatever!
- Follow my shenanigans on Twitter (@realnutritioncg)
- Follow me on Pinterest.
- Follow me on Instagram.
That’s it! Giveaway ends July 18th at midnight. Good luck!
Dirty Dancing & Skinny Cow Ice cream
Happy Friday y’all!! I have a fun little post for you today. A few weeks ago, I was asked by Foodbuzz to throw together a little shindig with Dirty Dancing (it’s the 25th anniversary!) and Skinny Cow ice cream.
I was intrigued to begin with because….here’s the kicker friends, I’ve NEVER SEEN DIRTY DANCING. I know, who hasn’t seen that movie? I’ll be honest, I’m not a good dancer so I tend to shy away from movies about dancing.
Exhibit A of my no dance skills. I mean, I’m doing a Titanic dance at my wedding. That was real, that happened. However, once I received the DVD in the mail, I decided to bite the bullet and watch it, alongside some delicious ice cream.
That was before the power went out for like 5 days. Luckily, we escaped most of the madness by retreating to my in-laws, but from what I saw (and heard) it wasn’t pretty. Luckily my darling SIL was in town with me to revel in all that was hot & young Patrick Swayze..
I mean, he was HOT. My SIL had seen it multiple times but decided to humor me anyway and watch it again.
[Pre me spilling all over myself]
It was a little…cheesy, but endearing none the less. And that scene where they do “Time of My Life?” I mean, that’s awesome. I want to convince E to do that with me. Somehow. While lusting after Patrick, we also enjoyed some of Skinny Cow’s deliciously healthy desserts.
While oscar panted alongside me, hoping I’d share.
Another reason I jumped at the chance to do this post? I’m a HUGE FAN of Skinny Cow desserts and have been forever. Their products are delicious without being fattening and are perfect for those days when you want ice cream, and not extra calories.
We went with two boxes of the white mint truffle bars. Holy cow, I would have eaten all 12 of them if I could. So creamy, delicious and refreshing (given it was over 100 degrees this whole weekend) without all the fat and calories. I love the crunchy swirls of chocolate and the creamy and minty and creamy middle.
My mouth is watering just thinking about it. Because one can’t survive on just ice cream alone (someone else’s words, not mine) we decided to have a few other delicious snacks as well. Including some pita, chips, homemade spicy hummus, anti-pasta platter and of course, some delicious Chardonnay!
It was such a fun afternoon in and I’m so glad I finally got to see the movie. Thank you again to Foodbuzz and Skinny Cow for sending along the DVD and the coupons for all the delicious desserts! I’d be lying if I said they all (as in both boxes of them) weren’t gone. Be sure to head on over to the Skinny Cow Facebook page, like them and then enter the “Ladies Night In” Sweepstakes challenge! If you win, you can get a chance to go to LA and meet Jennifer Grey! For reals! The contest ends July 15th at midnight.
As part of the Foodbuzz Tastemaker Program, I received a stipend, DVD, and coupons for free Skinny Cow® product.
Eat Skinny: Healthy Shrimp Pasta Recipe
Howdy, y’all! How goes it? I hope everyone had a fabulous 4th of July! We had a great one here in Charleston. [For some pics of my week, check out my instagram feed!] Today’s plan is to go out on the boat all day but i couldn’t possibly do that without sharing this healthy shrimp pasta recipe.
Because that would just be plain mean, don’t you think? This is one of those dishes I sort of just threw together. Grabbed some cheeses, some milk, some shrimp and pasta and just let the mad scientist in me LOOSE. And guys? The results of said scientific experiement? One of the best dishes I’ve ever made.
Ever. I know. Bold, bold statement. But each bite has such a complexity and depth of flavor, it’s as if I spent hours simmering the creamy, cheesy sauce and picked the shrimp right outta the ocean. I can’t explain or give you reasons why it turned out so magical, I can just say it did and show you sexy photos of it.
This succulent pasta is rich without being heavy, creamy without being fattening and filling without being “too much.” It’s the perfect way to use up your favorite shrimp and the last of your crisp white wine.
Or, in my case, buy a new bottle since I never have just a little bit of wine left. That’s madness.
Healthy Shrimp Pasta Recipe
CLICK HERE FOR A PRINTABLE VERSION OF THIS RECIPE
Serves about 6.
Prep time: 5 – 8 minutes
Cook time: 20 minutes
Ingredients:
- 12 ounces shrimp, tails removed
- 8 ounces of pasta (I used linguine)
- 3 cups fresh spinach
- 5 ounces light cream cheese
- 1/4 cup crisp wine (I used Masi Masianco Pinot Grigio & Verduzzo)
- 3/4 cup shrimp or vegetable broth
- 1/4 cup light cream
- 1/3 cup parmesan
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1/2 yellow pepper, chopped
- 2 tablespoons butter
- Liberal dashes salt and pepper
- Lemon zest
Directions:
- Prepare pasta according to box. Rinse and set aside.
- Heat 1 tablespoon butter in a medium size 3 quart pan over medium high heat. Add onions and cook until soft, about 2 minutes. Add garlic and peppers and cook until fragrant, about 3 minutes. Reduce heat to medium and add in wine, broth, cream, cream cheese and salt and pepper. Cook until mixture begins to thicken a bit, about 6 minutes. Stir in parmesan, lemon zest and additional salt and pepper to taste. Let simmer another 4 or 5 minutes to thicken up. Remove from heat.
- In a small pan, heat remaining 1 tablespoon of butter. Cook shrimp for about 2 – 4 minutes or until done. Remove from pan and add to cream sauce. Add spinach to the small pan and heat just until wilted, about 3 minutes. Toss spinach and shrimp with cream sauce.
- Pour over pasta and enjoy!
Nutritional information per serving:
Calories: 360
Fat: 12.3 grams
Carbohydrates: 33 grams
Fiber: 4 grams
Protein: 21 grams
Weight Watchers Points: 8
Drink Skinny: Spiked Raspberry Lemonade Recipe
Happy Monday! Can you believe July 4th is in 2 days?? This summer is just flying by! Whether you are ready for the 4th or not, I have the best little cocktail for ya, spiked lemonade!
Looks super patriotic, right? Plus, what is more American than lemonade?
It’s not only pretty to look at either, it’s incredibly refreshing. And when it’s over 100 degrees everyday, you need something light, cool and fizzy. With frozen fruit added in. Because when it’s balls hot, frozen fruit > fresh fruit.
And really guys, it’s just so pretty to look at.
FOR THE RECIPE, CHECK OUT FABULOUS FOODS!
Nutritional info per drink:
Calories: 237
Fat: 1 gram
Carbs: 22 grams
Fiber: 1 gram
Protein: 2 grams
WW +: 3
Claire
Tags:4th of july cocktail recipes, blueberry recipes, raspberry recipes
