(I used two yellow bell peppers because that's what I had in my crisper)
6 cloves garlic, peeled and sliced
6 cups cooked black beans, divided (I used canned, so I didn't have to cook them first)
3 medium potatoes, peeled and diced (2 1/2 cups)
2 Tbs. white wine vinegar
1 Tbs. ground cumin
1 Tbs. fresh oregano leaves
1 bay leaf
1/2 tsp. salt
Diced red onion and green bell pepper for garnish (I omitted this part, hence the not so pretty picture. The magazine photo is gorgeous).
What to do:
1. Saute onion, bell peppers, and garlic in saucepan with a little water or vegetable broth over medium heat 2 to 3 minutes, or until vegetables soften. Transfer to blender, and puree until smooth. Add 3 cups beans and 6 to 7 cups water; puree until mixture is consistency of thick soup.
2. Return mixture to saucepan, and add remaining beans, potatoes, vinegar, cumin, oregano, bay leaf, and salt. Bring to a simmer. Reduce heat to medium-low, and simmer, covered, 20 minutes, or until potatoes are soft. Remove bay leaf. Garnish each serving with diced red onion and green bell pepper.
I got this recipe from my March Vegetarian Times magazine. Of course, I forgot to take pictures. So I had to snag these pictures from another blog. The recipe is listed there too. Delicious! Definitely will make this again.
The whole time I cooked this, Adam Sandler's Sloppy Joe's song was in my head. Enjoy.
1 12oz bag Morningstar Farms brand "burger" crumbles (I used Boca's brand)
1 pkt. taco seasoning
2 Tbsp. vegetable oil
1/2 cup minced scallions
2 Tbsp. all-purpose flour
1 cup vegetable stock
2 cans pinto beans, drained
2 cans enchilada sauce
12 corn tortillas
1 bag shredded cheddar soy cheese (I used Follow Your Heart brand and shredded it myself)
1 4.5-oz. can diced green chilies
1 bag Fritos, crushed (I used reduced sodium)
What to do:
In a bowl, mix the burger crumbles with the taco seasoning and toss to coat. Set aside.
Heat the oil in a skillet over medium heat. Add the scallions and cook for 3 minutes, or until softened. Stir in the flour and cook for 1 minute. Add the stock and cook, stirring, to achieve a smooth consistency, about 1 minute. Add the pinto beans and set aside.
Preheat the oven to 375 F
Spray a 9x13-inch baking pan with oil. Cover the bottom of the pan with a layer of the enchilada sauce. Layer 4 corn tortillas and the pinto bean mixture on top. Follow with part of the soy cheese and half of the green chilies, more enchilada sauce, and 4 more tortillas. Add the burger crumbles mixture, more soy cheese, the rest of the green chilies, and more enchilada sauce. End with the remaining tortillas, enchilada sauce, and soy cheese.
Cover with foil and bake 30 minutes. Remove the foil, top with the Fritos, and bake another 10 to 15 minutes, or until bubbly and browned.