Baked Black Bean and Sweet Potato Flautas

I have to admit that I am the only one in my family who ate these....my girls are still in the stage where their foods have to stay separate. No mixing stuff! And my husband...well, he's picky. And if it doesn't have meat, he won't eat it.

That said, I LOVED these and will be making them again. So so so so so good!

Original recipe from Peas and Crayons

INGREDIENTS

• 6 Flatout flatbreads
• 1 cup of black beans
• 1 cup frozen corn
• 2 small/medium sweet potato
• 1 cup of frozen diced onions and bell peppers
• 1/2 tsp garlic powder
• 1/2 tsp dried or fresh cilantro
• 1/2 tsp cumin
• 4-6 ounces of grated Cheddar cheese
• salt and pepper to taste
• all-natural olive oil spray or plain oil
• parsley [or cilantro!] + fresh veggies to garnish
• salsa, guacamole, and plain greek yogurt (or sour cream!) for dipping 

DIRECTIONS (from above website)

1. Pre-heat your oven to 425F.  
2. Poke a few holes in your sweet potato, wrap it in a slightly damp paper towel, and microwave on high for about 6-8 minutes
3. While you wait, combine corn/peppers/onion with your black beans, garlic powder, cumin, cilantro. 
4. Add the sweet potato [minus the skin] to the rest of your veggies and mix thoroughly.  
5. Add salt, pepper, and any additional seasoning to taste.
6. Next wrap your corn tortillas in a damp paper towel, followed by a dry paper towel, and microwave on high for 30 seconds.  
7. Spray or rub one side of the tortilla with oil and add "line" of veggie filling to the center of the "dry side" of the tortilla, about 1-inch thick.  Top it off with a layer of cheese [as much or as little as you want!] and roll the tortilla.
8. Place on a wire baking/cooling rack
9.  Bake on the middle rack, at 425F, for 15 minutes.
10.  Pile high with any + all veggies you have on hand and serve with plain greek yogurt, salsa, and guacamole for dipping!

Cheesy Zucchini Enchiladas

I wanted to try something different and heard rave reviews about this meatless recipe. I love zucchini, and we had plenty of it in the fridge, so I gave it a try!

My dear dear husband....well, he refused to even try a bite. ::::sigh::::
My girls however, both at a TON of this! And my oldest daughter is a very picky eater. So score! I'll definitely be making them again. Sorry hubby, you'll survive ;)  Oh, and I loved them too!

Recipe adapted from SkinnyTaste.com

INGREDIENTS

• cooking spray
• 1 tsp olive oil
• 2 cloves garlic, crushed
• 1 onion, chopped
• 1 tsp cumin powder
• 2 medium zucchinis, grated
• salt
• 1 1/2 cups grated Mexican blend cheese
• 4 Flatbreads (I get the flax seed ones from Costco)
• Red enchilada sauce

DIRECTIONS

1. Preheat oven to 400*
2. Add a tsp olive oil in a skillet and saute the garlic and onion for about 3 minutes.
3. Add in the zucchini, cumin, and salt and cook another 4-5 mins.
4. Remove from heat and mix in 1/2 cup of cheese.
5. Spray a baking dish with cooking spray.
6. Scoop up 1/4 of zucchini mixture into each tortilla/flatbread and place seam-down in baking dish.
7. Top with 1/2 can Enchilada sauce.
8. Top with remainder of cheese.
9. Bake about 20 minutes, until heated through.

* I think this would also be great with some brown rice added to the zucchini mixture. But, it was yummy all on it's own!

Mexican Pasta Salad

Found a recipe ripped out of a magazine (don't know which one) and made a bunch of changes to it to get this.

INGREDIENTS

• 1 box corkscrew pasta, cooked and rinsed with cold water
• 2 limes, zested and juiced
• 1 cup olive oil
• 1/2 cup chopped fresh cilantro
• garlic powder, to taste
• 1 tbsp yellow mustard (could use Dijon)
• 1 tbsp honey
• 1 tsp ground cumin
• 2 large tomatoes, chopped
• 1 can black beans, rinsed
• 1 can corn
• 1 can sliced black olives
• 3/4 cup shredded Mexican-lend cheese
• Tortilla chips

DIRECTIONS

1. In a small bowl, whisk together lime juice and zest, olive oil, cilantro, garlic, mustard, honey and cumin. 
2. In a large serving bowl, mix together all ingredients along with the dressing.
3. Serve with tortilla chips and enjoy!