Sunday – Food Porn

So here goes my second attempt at writing this…the first post was mysteriously deleted so that was fun.  So this week I have made some pretty tasty foods and I have been struggling to pick one to post. So I figured today I would put up a recipe that I am going to be making instead of one that I have already made this week.  If there is any interest in the recipe for one of the delicious pictures I put up let me know and I will make it available.  But today’s food will be Chicken & Black Bean Enchiladas.

Some foods from the week:
fruitFruit Salad (kiwi, strawberry, blueberry, asian pear, pineapple)

tunaPanko Crusted Tuna with Orange Ginger glazed Green Beans

chickenSpanakopita Chicken with Lemony Orzo Salad

Chicken & Black Bean Enchiladas

Serves 4

2 chicken breast diced
1.5 tbsp olive oil
1/2 onion diced
1 can black beans (drained and rinsed)
1 small sweet potato diced
1/2 cup sliced mushrooms
1/4 cup chipolte pepper
8 tortilla shells (corn or whole wheat)
1.5 cups daiya cheese (Italian flavour)
2 jalapeno peppers
1 tomato
1 shallot
1 green pepper
1 cup loosely packed cilantro
Juice of 1/2 a lime

In a small pot boil sweet potato for 10-15minutes or until tender. Drain water, and set aside.

In a large skillet heat oil. Add onions and cooked for 3-5 minutes until no longer raw. Add in chipolte pepper and 1 diced and seeded jalapeno pepper, cook to release flavours, approximately 3 minutes. Now add diced chicken cook until no longer raw.  Halfway through cooking the chicken add sweet potatoes, mushrooms and black beans, cook thoroughly. Once cooked remove from heat and set aside.

Preheat oven to 350degrees.

In a food processor combine, tomato, jalapeno, shallot, cilantro, green pepper, and lime juice. Pulse until all ingredients are finely chopped and mixed together.

Spray a shallow casserole dish with cooking oil.  Take 1-2 tablespoons of the tomato mixture and spread a think layer on the bottom of the casserole to prevent sticking.

Now take tortilla wraps and fill with chicken mixture and 1tbsp of daiya cheese. Wrap and place in casserole dish, repeat until all the shells have been filled.  Top the rolls with the remaining tomato mixture and daiya cheese.  Cook for 30minutes.

To round out the meal serve with a salad of mixed greens.

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