Last week, I said week 4 of Vegetarian Cooking Class was my favorite, but I must now change that to week 5. Again we made three recipes and they were all amazing and allow for lots of creativity in exchanging ingredients.
Mexican Lasagna – FAVORITE recipe, this was so good, I just can’t think of anyone that wouldn’t love this meal and I can’t imagine anyone missing the meat. The beautiful colors of this dish make it so appetizing, and the flavors are so yummy and satisfying. I ate this on Wednesday in my cooking class and by Friday I was craving it so I made it at home. At home I followed the recipe like we did in class using roasted sweet potatoes, but I also added sauted red pepper as an additional veggie. The idea of this recipe is to use leftover roasted veggies that you have from another meal, but I purposely roasted two small sweet potatoes the night before just so I could have them for this recipe.
Quinoa Veggie Patties – these remind me of the salmon patties I make, but the salmon is replaced by quinoa. They were surprisingly flavorful as quinoa can be sort of tasteless. Also the texture of quinoa can be annoying to me, but in this recipe the texture is not an issue. I took two of these that I had leftover to work and people loved them.
Secret Ingredient Brownies (and the secret is…black beans, don’t let anyone know as they’ll never be able to tell). Seriously no one will know the secret ingredient. Why? Probably because these have good quality chocolate and sugar in them, so it’s not like you’re just eating black beans, but you’re getting the benefit of the protein from the beans and there’s no flour so they’re gluten free. They are really delicious and this is coming from a big time brownie lover!
Mexican Lasagna (Serves 6)
1. 2 tbl olive oil
2. 2 small diced onions or 1 large onion
3. 2 cloves garlic chopped
4. 2 tsp ground cumin
5. 1 tsp ground coriander
6. 1 15 oz can black beans, drained and rinsed
7. ¼ cup chopped cilantro
8. 3 tbl lime juice
9. 1 cup roasted vegetables (we used sweet potatoes in class, but other suggestions are squash, turnips, beets, etc.) When I made this at home, I used two small sweet potatoes (roasted the night before) and I added 1/2 of a red pepper to the 2nd batch of onions.
10. 1-2 cups frozen corn defrosted
11. ½ tbl chili powder
12. 1 small jalapeno pepper chopped
13. ¼ cup prepared salsa
14. 8 six inch blue corn tortillas (can use your favorite tortillas)
15. 1 cup shredded cheddar cheese
1. Preheat oven to 350. Coat 9X9 baking dish with oil.
2. Heat 1 tbl oil in skillet over medium heat. Add 1/2 the chopped onion and sauté 5 minutes. Add 1 tsp cumin and coriander, cook 5 minutes. Add these onions into a bowl with the black beans, cilantro and lime juice.
3. Heat 1 tbl oil in same skillet over medium heat. Saute remaining onion as above. Stir in chili powder, garlic, jalapeno and remaining cumin, cook 3 minutes. Add salsa, pre-roasted veggies and corn, turn off heat.
4. Layer in your pan as follows: 4 tortillas, ½ bean mixture, ½ veggie mixture, then repeat all three layers. Top with cheese. Bake 30 minutes or until cheese is melted.
These are the best tortillas!
This is the bean mixture (with sauted onions, cilantro, lime juice)
This is the veggie mixture (2nd batch of onions, jalapena, sweet potatoes, red pepper, corn, salsa). There are no hotdogs in there, for some reason the sweet potatoes look like hotdogs I think.
All ready to eat! I hope you enjoy it as much as I do.
Since I am so enthusiastic about this recipe I wanted to know about how many calories was in this. So I calculated and it is pretty low considering all the ingredients in this. I even added 100 calories for the onion, red pepper, jalapena and salsa as those items are so low in calories I didn’t want to do them individually. Maybe I calculated something wrong, but I am an accountant so I think it’s correct.
My calculations for the entire casserole are:
- 8 tortillas 560
- 1 cup cheese 440
- 1 can beans 350
- 1 1/2 cup corn 120
- 2 small sweet potatoes 108
- 3 tbl olive oil 360 (2 to cook onions, 1 to cook sweet potato)
- other 100
- Total 2,038 divided by six servings = 340 calories
Quinoa Veggie Patties
- 1 cup quinoa, cooked and cooled to room temperature
- 2 large eggs, lightly beaten
- 1/4 tsp sea salt
- 1/4 cup finely chopped fresh chives
- 1/2 cup finely chopped kale or greens of choice
- 1/2 yellow onion finely chopped
- 2 cloves garlic finely chopped
- 2 tsp dried dill
- 1/2 tsp cumin
- 1/2 cup whole grain bread crumbs
- 1/2 tsp baking powder
- 3 tbl crumbled feta
- 2 tsp olive oil
Preheat oven to 400. Combine quinoa, eggs and salt in medium bowl. Stir in the chives, dill, kale, onion, garlic and cumin. Stir well. Add baking powder and bread crumbs and stir. Gently stir in feta. Shape the mixture into patties. Oil a baking sheet and arrange the patties on the sheet with space between each. Bake for 20 minutes, flip, and bake for 5 minutes more. They should brown in the the oven.
Secret Ingredient Brownies
- 1 can no salt added black beans, drained and rinsed
- 3 large eggs
- 1/3 cup melted butter
- 1/4 cup cocoa powder
- 1/4 tsp salt
- 2 tsp vanilla
- 1/2 cup sugar
- 1/2 cup semi sweet chocolate chips
- 1/3 cup finely chopped walnuts
- Optional add ins: cinnamon, sea salt
Preheat oven to 350. Butter an 8 inch baking pan. Place the beans, eggs, melted butter, cocoa powder, salt, vanilla and sugar in a food processor and blend until smooth. Remove the blade and stir in the chocolate chips and walnuts. Transfer to pan. Bake for 30-35 minutes or until set in the center. Cool and cut into squares. Keep in fridge.