Crispy Southwest Chicken Wraps

We love these wraps from Mel's Kitchen Cafe and somehow they've slipped my postings.  These wraps can also be frozen and re-heated for a quick meal.  We love to dip them in sour cream and/or salsa and guacamole.

Crispy Southwest Chicken Wraps

• 1 cup cooked rice, warm or at room temperature
• 1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
• 1 can black beans, rinsed and drained
• 1 green onion, finely sliced (white and green parts)
• 1/2 red or green pepper, diced
• 1/4 cup fresh cilantro, chopped
• juice of 1 lime
• 1/2 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic salt
• 2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
• Sour cream (optional)
• 6 burrito-sized flour tortillas

1. Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.
2. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

Black Bean and Butternut Enchilada Skillet

I received some butternut squash from a neighbor and decided to try it in this skillet meal from Mel's Kitchen Cafe.  It was unexpected and delicious!

Black Bean and Butternut Enchilada Skillet

• 1 tablespoon oil (olive, coconut, canola, etc.)
• 1/2 cup chopped red or yellow onion
• 2 cloves of garlic, finely minced
• 1 jalapeno, seeded and diced (optional)
• 4 cups diced butternut squash (from a small to medium butternut squash that has been peeled and seeded)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• 1 (15-ounce) can black beans, rinsed and drained
• 8 yellow or white corn tortillas, cut into large squares (I cut each tortilla in thirds and then chopped the strips in half)
• 2 cups green enchilada sauce (preferably homemade)
• 2-3 cups cooked, cubed chicken
• 1/4 cup chopped cilantro
• 6 ounces (1 1/2 cups) shredded Monterey Jack cheese

1. In a large, 12-inch nonstick skillet, heat the oil over medium heat and add the onion, garlic and jalapeno, if using. Cook for 5-7 minutes, stirring occasionally, until the onions soften. Stir in the butternut squash, salt, pepper, cumin and chili powder.
2. Cook for about 10-12 minutes, stirring every few minutes, until the squash is tender. If you want a smoother consistency to the squash, continue cooking until it breaks down to a creamy consistency, otherwise you can cook it just until it becomes tender.
3. Stir in the beans, tortillas and enchilada sauce. Bring the mixture to a simmer and cook for a couple of minutes so the tortillas can soak up some of the sauce and start to cook down just a little bit.
4. Add the chicken, cilantro and 1 cup of the cheese. Stir to combine and heat through. Add additional salt and pepper to taste, if needed. Sprinkle the remaining cheese on top and let the mixture sit for 1-2 minutes over medium-low or medium heat until the cheese melts.

Black Bean and Mango Quesadillas

This was the most unique quesadilla I've ever made and surprisingly delicious.  Ben thought it would have been great with the addition of chicken too... maybe next time.  I found this recipe at Our Best Bites.

Black Bean and Mango Quesadillas

1  cup diced mango (about 1 medium/large mango, 2 small ones)
1/4 cup diced red onion
1/4 cup diced red pepper
1-2 tablespoons finely minced jalapeno pepper
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
1 can black beans, rinsed and drained
1/4 teaspoon ground cumin
1/4 teaspoon coriander
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
salt and pepper
1 1/2 tablespoon water
1-2 cups shredded pepper jack cheese
4-6 small/med flour tortillas

Preheat a non-stick griddle or skillet to medium high heat.

Combine mango, red onion, bell pepper, jalapeno, cilantro, and lime juice in a bowl.  Sprinkle with a couple pinches of salt and a few cracks of pepper.  Gently stir to combine and place in fridge to chill.
Place beans, water, cumin, coriander, onion and garlic in a microwave-safe bowl and stir.  Cover with plastic wrap and prick plastic with a fork to vent.  Microwave for about 1 1/2 minutes (microwaves vary) until beans are hot.  Use a fork to lightly mash beans, leaving some beans still in tact.  Season with salt and pepper to taste.

Lightly brush pan with a little oil and place tortillas on it.  Sprinkle tortillas with pepper jack cheese and cook until cheese is melted and tortillas are toasted and golden brown.

Remove from heat and divide bean mixture between tortillas, top with mango salsa and fold tortillas in half.  Use a pizza cutter to cut into wedges.  Serve with sour cream if desired.

Lentil and Rice Casserole

I don't make too many casseroles these days but I will definitely be making this one again.  My neighbor Lauren gave me this recipe and it was delicious!  We added sour cream, tortilla chips and cilantro but it also tastes great plain.  I think Lauren sometimes adds salsa, guacamole and olives, which I'm sure is great too!

Lentil and Rice Casserole

3 C. chicken broth (or vegetable broth)
3/4 C. lentils, cleaned and picked over
1/2 C. brown rice, uncooked
3/4 C. fresh onion
1/2 t. basil
1/4 t. oregano
1/4 t. thyme
1/4 t. garlic powder
1/2 C. cheese

1.  Combine all ingredients except cheese in a casserole dish.

2.  Cover and bake in preheated 300 degree oven for 1 1/2 hours.

3.  At the last 20-30 minutes of baking, sprinkle cheese all over.