Black Bean Enchiladas

(Originally from Budgetbytes.com)

I really like Mexican food. I like beans, cheese and rice, so I’m totally good with Mexican food. That being said, I’m not a fan of spicy things.  So I am kinda stuck in the middle. So when I make my own Mexican food, I try to make it a little less spicy. Only sometimes I succeed though. I didn’t necessarily this time.

Sauce

2 Tbsp oil

2 Tbsp flour

2 Tbsp chilli powder

2 Cups water

3 oz Tomato sauce

1/2 tsp cumin

1/2 tsp garlic powder

2 tsp unsweetened cocoa powder

1 tsp salt

In a medium pan, combine oil, flour and chilli powder. Let it bubble, then add water. Stir it in gradually.  Try to dump in the rest of the ingredients at once and forget one or two, but remember them later. Turn off heat and let it sit.

 

Enchiladas

15 oz black beans

1 Avacado

1 tomato

1-2 green onions

A generous amount of frozen corn kernels

A few sprinkles of garlic powder

A few sprinkles of slat

8 Tortillas

Preheat oven to 350 degrees. Mix all the vegetables and beans together with the seasonings. After warming tortilla shells, fill each with a scoop of the mixture. Put in a 8×8 pan, greased. Realize not all of them will fit and freeze the last two out of desire not to waste food. Cover with sauce.  Stick in oven for 25 minutes, or until the pan bubbles on the side away from the door and you have to remove it to check. Eat, maybe top with some cheese.

Spinach Tortellini Soup

(Originally from Shutterbean.com)

I’m a big fan of spinach. I’m also a big fan of things that include carbs and cheese, so this works pretty well for those purposes. Up in Massachusetts lately, we’ve had a lot of snows, and about the same amount of snow days. Nice, but as a poor college student, my apartment has been pretty cold. For me, this means it is time for mass amounts of soups and other warm foods.

But anyway. On to the recipe.

 

A splash of olive oil or vegetable oil

1 chopped up onion

2 chopped garlic cloves

A few dashes of dried basil

A few dashes of dried oregano

Salt and pepper

Can of diced tomatoes (15 oz)

32 oz of Vegtable stock (I used Better than Bullion, so a teaspoon and a half of that, and four cups of water)

10 oz of Tortellini

A few handfuls of spinach

Sprinkle with parmesan

 

Chop up your onion and garlic. Throw in some olive oil in a pot that you left on the burner too long.  Put a little garlic in, then let it burn slightly. Put in the rest of the onions and garlic. Season with salt and pepper. After nice and cooked, put your tomatoes in the pot with your bullion and water. Let it boil. Remember you forgot basil and oregano and throw that in.  Put in your tortellini. Cook until soft. Put in your handfuls of spinach. Stir in a cook a while longer.

Sprinkle with your roommate’s parmesan and chow down.