Spicy Chorizo Bean Soup

I’m headed into the final days of my winter break and boy has it gone fast! Unfortunately for me…and my body I haven’t been the most productive or healthy person these last couple of weeks. I blame the holidays! (Because I need to blame someone right…?) Even with my best intentions its been hard not to oversleep a smidge, go light on the workouts and forget some of my usual eating habits. That being sad, I’m still feeling in pretty good shape, I’m just sad to say I’m in need of a good ole dose of my regular routine *sigh.*

Today we have a winter storm headed our way, “Hercules” if you will. This was the perfect opportunity for me to get up early, workout, clean and cook! A few things I have been slacking on for sure….

I cozied up in our broiling apartment and made some Chorizo Bean Soup and Southwestern Quinoa Casserole. Woop! Healthy New Year here we come!

Spicy Chorizo Bean Soup

  • 2 tbl coconut oil (or olive oil)
  • 1 onion; diced
  • 4 cloves garlic: diced
  • 1 tbl dried basil
  • 2 tsp dried oregano
  • 1/4 tsp dried rosemary
  • 1 28oz can diced tomatoes with juice
  • 1 15.5oz can kidney beans; drained and rinsed
  • 1 15.5oz can garbanzo beans; drained and rinsed
  • 1 15.5oz can cannellini beans: drained and rinsed
  • 1 bunch kale; washed and chopped
  • 2 1/2 cups broth (i used chicken)
  • 1 tbl rice wine vinegar
  • 1/3 cup red wine vinegar
  • 2 links chorizo; cut into rounds
  • salt

Heat oil in dutch oven (or soup pot). Add onions and saute on medium for about 4 minutes. Add garlic and saute for another 2 minutes.

Add basil, oregano and rosemary and saute until fragrant. Add all beans, kale, tomatoes and broth to pot and bring to a boil. Once boiling add rice wine vinegar and red wine vinegar.

My kale is overflowing! Next time I'd recommend adding this to the pot first.

My kale is overflowing! Next time I’d recommend adding this to the pot first.

Allow to simmer for 15 minutes. After 15 minutes add chorizo and continue to simmer for 30 minutes.

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Optional: Once soup has simmered use immersion blender to lightly blend some of the soup. This step is optional. I like it somewhat blended to make it a thicker soup, but with some texture. Taste the soup and add salt as needed.

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 Have a happy and healthy new year!

Freezer Burritos

I never buy pre-made freezer meals! I hate them.

Well, I lied I do buy them sometimes….for Paul. I would rather make my lunch. Pay half the price. Know what’s in it. Etc. Paul on the other hand would rather eat a bag of pretzels for lunch than make a real one. Yes, this has happened.

So, every so often I will buy him those Evol, Annie’s or Whole Foods 365 Burritos. He loves them. I think they are a gigantic waste of money. They often range between $2.50 to $4.00/burrito, depending on the kind or if there are sales. Crazy. So I decided I would try my hand at making my own! It was a little time consuming but on a rainy Sunday afternoon (not to mention move-in day in Boston…eekk!) I didn’t mind and although I didn’t calculate the price, I feel confident that I am paying a lot less for these homemade babies!

Freezer Burritos

  • 6 large tortillas
  • 1 cooked chicken breast (crockpot, oven or skillet); shredded
  • 1/2 tbl olive oil
  • 1/2 onion; diced
  • 2 garlic cloves; minced
  • 1/4 cup uncooked brown rice
  • 1/2 can diced tomatoes in sauce (no salt added)
  • 1/2 cup black beans
  • 1/2 tsp chili powder
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 1/2 cup cheddar cheese; shredded

Cook rice according to package. Set aside.

Saute onion and garlic in olive oil on medium heat. Cook until translucent and fragrant. IMG_1408
Add rice to onion and garlic. Add diced tomatoes. (I only used half a can with half the sauce but feel free to add more) Cook on medium heat until most of the liquid has evaporated.IMG_1409

Remove from heat. Add cooked and shredded chicken, as well as black beans to the rice. Add chili powder, salt and pepper. Incorporate well and set aside.IMG_1410

Wet a paper towel and place tortillas on a plate. Cover tortillas with wet paper towel and heat in the microwave for 15-25 seconds until warmed. This makes them easier to fold.

Spoon equal parts of the rice mixture onto each tortilla. Top with shredded cheese and roll each tortilla up. Cover in tin foil or plastic wrap and freeze.IMG_1413IMG_1411IMG_1414
T
he verdict? Paul told me these outranked any of the store-bought burritos I have ever bought. Success! He microwaved it for 2-3 minutes, but this will vary from microwave to microwave, Ours is pretty pathetic…

Vegetarian Enchiladas

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I was visiting home this past weekend and was presented with a dinner challenge! Sounds exciting right? I mean it’s not that exciting….But I offered to make dinner for my family, however the catch was that my meal needed to consist of a can of black beans that has been sitting, untouched, in the pantry for weeks. Black Beans?! Easy. I eat them almost every day. The dilemma you ask? How do I get EVERYONE else to not only eat them, but enjoy them in a somewhat healthy meal.

I make a lot of black bean, vegetable extravaganzas as I like to refer to them, but I didn’t want to totally shock my families systems with the weird stuff I consistently make Paul eat. That’s love right? So what to do…Mexican! And what’s better on Meatless Monday than rice, bean and veggie packed enchiladas? Give these a try, you won’t even miss the meat!

Vegetarian Enchiladas

  • 8 flour tortillas
  • 2 cups rice; cooked
  • 2 tbl olive oil
  • 1 medium onion; diced
  • 4 cloves garlic; minced
  • 1 medium green bell pepper; diced
  • 1 cup corn
  • 1 can black beans; rinsed and drained
  • 1 can diced tomatoes in sauce
  • 1/2 tsp chili powder
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 1- 1/2 cups shredded chedder cheese; divided
  • 1/2 cup smooth salsa (or chunky salsa or enchilada sauce)

Preheat oven to 350 degrees. Spray a 9×11 baking dish with cooking spray. Set aside.
Cook rice according to directions and set aside.

Heat olive oil to medium heat. Add garlic, onion and bell pepper. Saute on medium heat until translucent, about 10 minutes.IMG_1038

Add tomatoes with sauce to the onion mixture. Mix in chili powder, salt and pepper. Allow to cook for 1-2 minutes.IMG_1039

Add beans, corn and rice to mixture. Incorporate well. Add 1/2 cup cheese and mix thoroughly.
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Spoon about two large scoops of rice mixture into each tortilla. Make sure you have enough of the mixture to feel each one equally. Roll the tortilla up and place crease-side down in baking dish. You may need to squish them over a bit to fit all 8, buy they should fit!
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Pour 1/2 cup salsa over enchiladas. Feel free to use more if you prefer it. Sprinkle remaining 1/2 to 1 cup cheese over the top of the enchiladas. Cover with foil and bake for 20 minutes. Remove foil and bake for another 5 minutes.

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Serve with sour cream, salsa or guacamole….or all of it!IMG_1051