The Jan Ririe Collections- Chicken Enchiladas

 Chicken Enchiladas

 prep time: 15 MINUTES    

cook time: 45 MINUTES     total time: 60 MINUTES    yield: 8 SERVINGS

• 2 tablespoons avocado oil (or olive oil)
• 1 small white onion, peeled and diced
• 1 1/2 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
• 1 (4-ounce) can diced green chilies
• sea salt and freshly-cracked black pepper
• 1 (15-ounce) can black beans, rinsed and drained
• 8 large flour tortillas
• 3 cups Mexican-blend shredded cheese
• 1 batch red enchilada sauce
• optional toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese

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INSTRUCTIONS

1. Prep oven and enchilada sauce. Preheat oven to 350°F.  Prepare your enchilada sauce.
2. Sauté the filling mixture. In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally.  Add diced chicken and green chiles, and season with a generous pinch of salt and pepper.  Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.  Add in the beans and stir until evenly combined.  Remove pan from heat and set aside.
3. Assemble the enchiladas. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.  Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Assemble the remaining enchiladas.  Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
4. Bake. Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside.  Transfer the baking dish to a wire baking rack.
5. Serve. Serve the enchiladas immediately while they’re nice and hot and melty, garnished with lots of fresh toppings. Enjoy!

Pressure/Instapot Cooked Black beans

 

Cuban Style Black Beans 

Serve With Afro's Fish Tacos

• 1 pound dried black beans  about 2 cups, no need to soak
• 1 1/2 teaspoons extra-virgin olive oil
• 1 small yellow onion diced
• 1 teaspoon pecan smoked salt
• 1 teaspoon dried oregano
• 2 bay leaves
• 3 cloves garlic minced (about 1 tablespoon)
• 3 and 3/4 cups water

• Rinse and drain the beans and pick out any stones or bad, cracked-looking beans. Set aside.
• To pressure cooker- 
• Add 3 and 3/4c water, oil onion, smoked salt, oregano, bay leaves, garlic cloves bring to boil with lid on but not locked. After its boiling, then add beans and lock lid on. Pressure cook for 20 min
• 
  
• • Add the water and beans and stir. Cover and seal the Instant Pot. Cook on HIGH pressure for 35 minutes. When the timer goes off, allow the steam to release naturally for 20 additional minutes. Remove the lid. Remove the bay leaves and discard them. Enjoy warm or let cool completely and store in individual containers.

  Can Add to the pressure cooker/instapot- 

  • 1 green bell pepper cored, seeded, and diced, 
  • 1 teaspoon ground cumin

Afro's Guatemalan tacos, salsa, guacamole, black bean dip.

This fed about 20 people 

1 MEAT
9 lb flank or skirt steak, get it precut ( $7 lb get it at precut Costco, or from Spanish store $10) 
soy sauce (see meat is moist but not drowned in it)
Little Worcestershire sauce
garlic and onion powder
seasoning salt
whole head garlic (sliced not minced)
Marinade few hours or overnight

2 Salsa (cooked)
grilled tomatoes with skin no oil
whole skin needs charcoal
still use skin in salsa 
put grill on high and rotate tomatoes they will get really charred
put in blender immersion blender or mortar bowl 
add chopped onions, cilantro (finely chopped)
salt

3 Cole slaw
one very thinly sliced green cabbage 
1/4 c plus 1T mayo 
1 actual lime, plus 1 teaspoon store bought lime juice
1 t  dried cilantro leaves (could use fresh chopped)

4 black bean dip
There are two different ways to make the black bean dip Plan A
Make black bean soup and then make fried black beans from the soup. And Plan B is to just fry them without making the soup.
8 oz dried black beans
two garlic cloves whole (then throw out after done cooking)
Boil black beans with a whole onion and garlic until very soft then add salt and let cool.
now that they are cooked fry the beans with diced onions, then blend in blender, then fry it all one more time. 
on top of the dip is pico de gallo, mix everything in a bowl then spread over the top of the bean dip.
tomato,onions,cilantro,salt, queso fresco or dried queso,lime

5 green Chile salsa
boiled tomatillos 10-12
with Serrano with salt 6 depending on the people
put in blender put in bowl, diced onions and cilantro 

Slow Cooker Mexican Chicken

Two Peas and Their pod

Ingredients

•  1 15 oz can diced tomatoes
•  2 15 oz cans black beans, rinsed and drained
•  1 14.4 oz can chicken broth
•  1 4 oz can diced green chiles
•  1/2 yellow onion diced
•  2 cloves garlic minced
•  1/4 cup chopped cilantro
•  1 tablespoon fresh lime juice
•  1 teaspoon ground cumin
•  1 1/2 lbs boneless skinless chicken breast
•  Salt and black pepper to taste
•  Optional toppings: chopped green onion shredded cheese, avocado, cilantro, sour cream

Instructions

1. In a slow cooker, combine diced tomatoes, black beans, chicken broth, green chiles, onion, garlic, cilantro, lime juice, and cumin. Add the chicken breasts.
2. Cook on low for 6-8 hours or on high for 4-6 hours. When the chicken is cooked, remove from slow cooker and shred. Return shredded chicken to slow cooker and stir. Season with salt and black pepper, to taste. Cook for an additional 30 minutes to thicken. Serve over rice or cilantro lime quinoa.
3. Note-you can also use the chicken to make tacos, burritos, salads, nachos, or tostadas.

I served with Chipotle Ranch and the Taco Salad

Burrito Spaghetti Squash Boats

Delish

-------FOR SPAGHETTI SQUASH--------
2  

medium spaghetti squash, halved, seeds removed

1 tbsp. 

extra-virgin olive oil

Kosher salt
1/2 tsp.  

chili powder

 
1/2 tsp. cumin

-------FOR FILLING--------
1 tbsp.  

extra-virgin olive oil

1 onion, chopped

 
2 

cloves garlic, minced

 
1 lb. 

ground beef

1 tbsp. 

taco seasoning mix

Kosher salt
Freshly ground black pepper
1  

(15-oz.) can black beans

 

1 c chopped cherry tomatoes

 

1 c corn, canned and drained or frozen

 

1/2c shredded Monterey jack

 

2 TBSP. shredded cheddar

 
freshly chopped cilantro (optional)

avocado

1. heat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt, chili powder, and cumin. Place cut side down on a large, rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. Using a fork, break up squash strands.
2. Meanwhile, make filling: In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat. 
3. Stir in taco seasoning, then season to taste with salt and pepper. Stir in black beans, cherry tomatoes, and corn. 
4. Fill each spaghetti squash with beef mixture and top with cheeses. Return to oven to melt cheese, 5 minutes. Garnish with cilantro and serve.

BEST BLACK BEAN BURGER

Tastes Better From Scratch

Makes  4 or 5 patties

Ingredients

For the Burger:

• 15 ounce can black beans , drained and rinsed
• 1/2 green bell pepper
• 1/2 small onion
• 2 cloves garlic , peeled
• 1 large egg , beaten (*see note below)
• 2/3 cup whole wheat breadcrumbs (or crushed tortilla chips)
• 1 Tablespoon chili powder
• 1 teaspoon cumin
• salt and freshly ground black pepper , to taste

For the Chipotle Mayo Sauce:

• 1 cup mayonnaise
• 2 chipotle peppers in adobo sauce
• 1 Tablespoon adobo sauce (from a can of chipotle peppers in adobo sauce)
• 2 teaspoons lime juice
• salt and freshly ground black pepper
• hamburger buns
• desired burger toppings: lettuce, tomato, etc.

Instructions

To make the Burger:

1. Place rinsed and drained black beans in a bowl. If needed, blot them with a paper towel to remove any extra moisture. Place in a large bowl and mash well with a fork.
2. Place the bell pepper, onion and garlic in a food processor and process until finely minced. 
3. Transfer mixture to a fine mesh strainer to remove the excess water. (Remove as much moisture as you can--if it's too wet, the burger wont hold together as well.)
4. Add the strained vegetable mixture to the bowl with the black beans.  Add the chili powder, cumin and salt and pepper and stir to combine. 
5. Add beaten egg and mix. Stir in bread crumbs. Form mixture into 4 or 5 patties.

At this point you can choose to:

1. Grill the burgers on a well oiled grill for about 4-5 minutes on each side.
2. Bake them at 375 degrees F on a lightly oiled baking sheet, for 10 minutes on each side.
3. Cook them on your stove using a grill pan, for 4-5 minutes on each side.
4. Refrigerate them for later.
5. Freeze them, covered, in a freezer ziplock bag for a quick weeknight dinner in the future.

For the Chipotle Mayo Sauce:

1. Add all the ingredients to a food processor or blender and puree until smooth. Season with salt and pepper to taste.
2. Serve burgers on a white or whole wheat bun topped with a spoonful of chipotle mayo, lettuce, tomato, cheese, avocado, or any other desired toppings!  Enjoy!
3. Serve with one of these healthy side dishes!

SOME TIPS FOR SUCCESS:

1. AFTER CHOPPING THE BELL PEPPER AND ONION, STRAIN THE MIXTURE REALLY WELL.

Removing that extra liquid will keep the burger from falling apart. Once you add the egg and breadcrumbs they will bind together really well.

2. IF YOU DECIDE TO GRILL THEM, MAKE SURE YOUR GRILL IS WELL GREASED.

We don’t want them to stick the grill when you try to flip them. You could use cooking spray, or oil your grill with a brush.

3. YOU CAN MAKE THESE BURGERS IN ADVANCE IF YOU WANT A STRESS-FREE DINNER.

Make them and cover them well in the fridge before baking. They also freeze really well! I lay them flat inside a ziplock freezer bag. Place a piece of parchment paper between them if you stack them.

When you’re ready to grill them you can cook them from frozen or let them come to room temperature in your fridge.

4. THE TEXTURE OF THESE BURGERS IS A LITTLE SOFTER THAN A REGULAR BURGER, WHICH CAN BE EXPECTED SINCE IT’S MADE WITH BLACK BEANS, BUT IT’S TOTALLY AMAZING!

Pile on the homemade chipotle mayo sauce, lettuce, tomatoes, cheese, and avocados and you’ll be in healthyburger heaven!