Black Bean Burritos

4 ServingsPrep/Total Time: 25 min.
Ingredients

* 1 can (15 ounces) black beans, rinsed and drained
* 1 can (4 ounces) chopped green chilies
* 1/4 cup chopped onion
* 1/4 cup chopped green pepper
* 1/4 cup chopped sweet red pepper
* 1 tablespoon canola oil
* 3 teaspoons chili powder
* 1/2 teaspoon minced garlic
* 1/4 teaspoon dried oregano
* 1/4 teaspoon ground cumin
* 1/8 teaspoon salt
* 8 flour tortillas (8 inches), warmed
* 1 cup (4 ounces) shredded Monterey Jack cheese
* Salsa and sour cream

Directions

* Place beans in a large microwave-safe bowl; mash lightly (I just did it on the stove and heated it up as I added the ingredients). Stir in the chilies, onion, peppers, oil, chili powder, garlic, oregano, cumin and salt. Cover and microwave on high for 2-3 minutes or until heated through, stirring once. Spread about 1/4 cup bean mixture down the center of each tortilla. Top with 2 tablespoons cheese; roll up. Place seam side down in an ungreased 11-in. x 7-in. microwave-safe dish.
* Cover with a damp microwave-safe paper towel. Microwave on high for 25-40 seconds or until heated through. Serve with salsa and sour cream.
(I used those tortillas that you get from Costco that aren't precooked and we cooked them and then just assembled everything at the table and didn't heat them up again because tortilla and beans were warm already. The boys all really liked them. I also doubled recipe to feed our family).
Yield: 4 servings.

Holy Guacamole

Having lived here for 20% of my life, I feel shamed that I have yet to start liking chiles and ordering them on things like hamburgers and fries. However, I am a huge fan of guacamole. I have studied the excellent table-side guacamole makers at both the restaurant at La Fonda in SF and Gabriel's, north of there, and came up with this recipe, which I really love. I am a believer in putting the avocados (once they are ripe) in the fridge, since colder ones taste better. Also I am not a huge fan of hot or spicy items, so you can add extra jalapenos, garlic or onion, depending on what you like. Anyhow, here is my guacamole recipe that sort of makes me feel like a native:

1 small tomato or half a large tomato, diced
1/4 an onion, or one small shallot onion, diced
1/2 a jalapeno, diced
1-2 garlic cloves, roasted on the stove
salt and pepper
juice from half a lime
2 small- to medium-sized avocados
tortilla chips

Put the first five ingredients in a bowl together.
Mash the avocados in a different bowl with the lime (in order to have at its freshest!). Mix the ingredients together and enjoy!

Pork Tortillas

I had a request to put these recipes on here...


Pork Tortillas


3 pounds pork roast or pork loin
2 cloves garlic, minced
1 tablespoon cumin
1 small can green chiles, chopped
1 tablespoon salt
1 pound dried pinto beans
2 tablespoons chili powder
1 teaspoon oregano

Brown pork roast in a pan on the stove. Put in crockpot. Add remaining ingredients and fill crockpot with water. Cook on low for 8 hours. When it is done, spoon out the beans. Shred the roast. Serve in flour tortillas.

Sweet Pork Tortillas

3-4 lb beef/pork roast

1 bottle red taco sauce

1 can of Coke soda (12 oz)

1 cup brown sugar

1 Tbls cumin

Place roast in a crock-pot or roasting pan. Fill with water until ½ of the roast is covered. Cook until the roast shreds easily (about 3 hours). Take roast out and shred meat. Discard water from pan. Put listed ingredients into pan, stir, then added shredded meat and cook for another 2-3 hours on low settings. Can use meat for tacos, salads, burritos, chimichangas etc.

Grilled Chicken Stuffed with Basil and Tomato

I tried this recipe for dinner tonight and LOVED it so I wanted to share it. I added some fresh mozzarella cheese to the basil and tomato.

http://www.wholeliving.com/recipe/grilled-chicken-stuffed-with-basil-and-tomato?backto=true&backtourl=/photogallery/grilled-chicken-recipes#slide_9

BYU Mint Brownies

Here's the brownies that Brittany Anderson brought to last week's RS activity.

BYU MINT BROWNIES

Sugar-n-Spice, Cougareat Food Court
MAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min. COOL: 1 hr.
1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)
MINT ICING
5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring
1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.
2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Olive Cheese Bread

Here is Marjorie Rhodes' recipe from the My Favorite Things activity.

Olive Cheese Bread

14.5 oz can black olives, drained
6 oz jar pimiento-stuffed green olives, drained
2 green onions
1/4 lb butter, softened
1/2 c mayo (real mayo, no substitutions)
1 lb Monterey Jack cheese, grated
1 loaf crusty French bread

Preheat the oven to 325 degrees F.
Place the black olives on a cutting board. Chop them roughly until most of the large pieces are broken up.
Place the green olives on the cutting board. And give 'em a rough chop.
Slice the green onions, then chop them up roughly.
In a large bowl, combine the butter, mayo, cheese, olives, and green onions.
Stir until thoroughly combined. At this point, grabe the nearest cracker and take a taste. Repeat as needed.
Slice the French bread loaf in half lengthwise. Spread the olive-cheese mixture in an even layer on each half.
Bake for 20 to 25 minutes, until the cheese mixture is thoroughly melted and beginning to turn light brown and bubly. Cut into diagonal slices and serve immediately.

Prepare the olive/cheese mixture up to two days ahead of time. Store tightly covered in the fridge.
Or, spread the olive/cheese mixture on the bread and freeze, tightly wrapped, up to six months. Thaw before baking.

The cheese topping also makes a delicious spread for crackers.

Substitute drained, chopped artichoke hearts and grated Parmesan cheese for the black olives and Monterey Jack cheese.

Refrigerated Salad

Hey ladies! Here's Rae Mortensen's recipe from last week's activity!

Refrigerated Salad

#2 can choepeg corn

#2 can baby peas

#2 can french cut green beans

#2 can red kindey beans

1 small onion, minced

1 bell pepper, minced

1/2 c sugar

1/2 c vinegar

1/3 c oil

salt & pepper

Mix sugar, oil & vinegar in saucepan. Heat to boiling. Pour over drained vegetables. Refrigerate overnight. Keeps 3-4 weeks in fridge.

I'd love to see some more recipes from the My Favorite Things activity posted! :)