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Enchiladas ~ Two Ways

Yesterday I posted in WIAW and realized I posted a pic of one of my favorite go to freezer meals ~ enchiladas!  So here’s how I make them work for busy weeks.

I usually make a big batch but this week found myself making a double batch ~ only because my son’s “likes to have his meat”, otherwise I would have just stuck to my vegetarian Black Bean and Sweet Potato version. But to please everyone, Roasted Chicken Enchiladas was also on the menu.

When I make a batch of enchiladas it’s usually good for one or two meals, and since we are not big eaters anyway, and whole pan will feed us for 5-6 meals.  So what I do is split the batch up cut them in half and freeze half for a meal when I have no time to cook.  They are an excellent meal that I swear tastes better the second time around.  Sometimes I just don’t like freezing meals because the quality is lacking when they are defrosted and reheated. Not with these bad boyz!

Roasted Chicken and Black Olive Enchilada

Roasted Chicken and Black Olive Enchilada

Roasted Chicken Enchiladas

1 package of 10″ whole wheat tortillas
1 Whole Roasted Chicken, either homemade or store-bought, meat shredded
1 28 oz can favorite enchilada sauce
1 8 oz block of mild cheddar, shredded
8 oz black olives, sliced
cilantro or scallions, sliced for garnish

Take the shredded chicken meat and place in a large bowl. Pour 1/3 of the enchilada sauce over the meat and mix well. Add more if the chicken absorbs and not all meat is coated.

Reserve 1/3 cup of enchilada sauce.

To assemble:
Take a 9×13 glass pan and spray lightly with olive oil. Pour some of the sauce into the glass pan and coat the bottom. On a separate plate pour a little more sauce and place the first tortilla in sauce and coat both sides. Spread a portion of the shredded chicken along the middle of the tortilla and top with handful of shredded cheese, sprinkle with black olives.  Take one side of the tortilla and fold over the filling and tuck and wrap. Place the folded enchilada into the glass pan and continue coating each tortilla with sauce, adding shredded chicken and top with cheese until all chicken is used up.

Take the reserved 1/2 cup of enchilada sauce and pour over top of the enchiladas, sprinkle with cheese and scallions and any black olives that are left and cover with foil.

Bake in a 400 degree oven for 25-30 minutes until heated through.

Top with fresh cilantro and serve with sour cream and lime wedges.

Sweet Potato & Black Bean ~ Vegetarian Enchilada

Sweet Potato & Black Bean ~ Vegetarian Enchilada

Black Bean & Sweet Potato Enchilada

2 sweet potatoes, peeled and diced
1 onion, peeled and diced
1 can organic black beans, drained and rinsed
1 cup fresh or prepared salsa
1 chipotle pepper in adobo sauce, diced
1/2 tsp cumin
dash of salt/pepper

Steam the sweet potatoes and onion until tender. Reserve 1/2 cup of steamed sweet potatoes. Mash together the onion and remaining sweet potato. Stir in the black beans, salsa, chipotle pepper, cumin and salt until thoroughly mixed. Gently stir in the remaining sweet potato.

*Assemble the same as above.

Serve with Chips n Salsa 🙂  IMG_1693

What I Ate Wednesday

I’m so glad to have wrapped up my last class for this semester.  The last week has really been a bit crazy. 

But aside from all the craziness ….here’s a quick look at what I’ve been nibbling on and if you are interested in finding out how you can take part or just grabbing some new ideas for healthy eats, head over to check out all the great links @Peas and Crayons …the WIAW party is hosted over there by Jenn!  {I love her photographs!}  Big thanks to her for hosting. 🙂

  I’ve been snacking on these wonderful english cucumbers I got as a 4-pack last week. It’s a whole lot of cucumber when you are the only one noshing on them, but they were so tasty. Here are sliced cukes with 1/2 cup of cottage cheese. Love the stuff with a little salt/pepper.


Of course I have to have my daily helping of Chobani 0%….I tried these little cups with the fruit in them, but I still have to honestly say I am a lover of plain!


Cookout with the coworkers so it was a burger and a huge salad.


And of course, in honor of Cinco de Mayo, one of my favorite ethnic dishes ~ Enchiladas!   Actually made two giant batches because of my schedule this week and it has worked out perfectly!  Recipes coming soon……

Blackbean & Sweet Potato ~ IMG_1692

Roasted Chicken w/Black Olives ~ Yummo!IMG_1691

And last but not least my new fav~
Mango Tea from Trader Joe’s with fresh chopped mango and mint leaves!


What have you been snacking on lately?

Roasted Sweet Potato and Black Bean Burger

Black Bean Burger on Salad

Black Bean Burger on Salad

I have been on the hunt for a super flavorful veggie burger for some time  now.  I had ordered the Southwestern Black Bean Burger from Iron Hill Brewery over a year ago and it was filled with chunks of rich roasted sweet potato, red bell pepper, black beans, corn and mushrooms topped with a chipotle aioli sauce.  It was  heaven.

This past weekend I decided to give it a shot and replicate the burger I ate that day.  Of course I had to put my own spin on it, like I always do, and the flavors were outstanding.  I removed the mushrooms and added quinoa and didn’t add the corn or sweet bell peppers.  I think I succeeded in creating a moist flavorful, (and beautiful …if I might add), veggie burger that is both healthy and flavorful.

Roasted Sweet Potato & Black Bean Burger

  • 2 medium sweet potatoes, peeled and cubed
  • 1 sweet onion, slivered
  • 2 TBSP olive oil
  • 1/2 cup of cooked quinoa
  • 3 TBS flour ( I used chick pea to keep it gluten-free, but any type will work as a binder)
  • 1 15 oz can black beans, drained, rinsed and divided in half
  • 1 tsp dry thyme
  • 1/2 cup chopped fresh parsley
  • salt and pepper, to taste

First, add the sweet potatoes, onion and olive oil to a roasting pan and coat the vegetables thoroughly with the olive oil.  Roast the sweet potatoes and slivered onions  in a 400 degree oven for about 30 minutes or until sweet potato is soft and slightly browned. Stir a few times during the roasting process to keep potatoes from sticking to the pan.

Roasting Sweet Potato & Onion Mixture

Roasting Sweet Potato & Onion Mixture

Second, while the sweet potato mixture is roasting in the oven, prepare your quinoa by boiling 1 cup of dry quinoa in 2 cups of water or broth.  Bring water/broth to a rapid boil, add quinoa and simmer for 15 minutes or until liquid is absorbed.  Remove from heat and cool.  Set aside extra quinoa for other recipes like Quinoa Breakfast Bars.



Then, rinse and drain the black beans.  Divide the black beans in half.  Smash half of the black beans in a separate bowl.  When the sweet potato mixture is finished cooking divide that mixture in half as well.  Add one half of the sweet potato and onion mixture to the smashed beans and mash again until smooth.

Next, add to the mashed bean mixture the quinoa, flour, thyme, salt and pepper.  Mix well.  Stir the remaining sweet potato/onion mixture, the chopped parsley and the remaining black beans until uniformly combined.    Divide mixture and form 6 burgers.

Place the burger patties in the same pan you used to roast the sweet potato and onion mixture.  Place pan back in the 400 degree oven and bake for 9 minutes on one side, then flip and bake for an additional 9 minutes.  Bake burger patties for 18 minutes total.

Roasted Sweet Potato and Black Bean Burger

Roasted Sweet Potato and Black Bean Burger

At this point, you can serve on a whole grain bun, or add to a salad like I did topped with guacamole and your favorite dressing.  If you’d like you can cool to room temp, wrap in plastic or wax paper and freeze for another meal.

The flavor combinations are endless.  Try adding mushrooms, corn and sweet bell peppers like the southwest burger I enjoyed at Iron Hill Brewery or mix and match your own favorite flavor combinations.

I will be adding these to my rotation of weekly prepped meals for a meat free, gluten free  meal option.  Enjoy! D~

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