2 tsp olive oil
1 small onion, diced
1 red bell pepper, diced
1 cup frozen corn, thawed
1 cup frozen chopped spinach, thawed
1 can black beans, drained and rinsed
2 Tbsp fajita or taco seasoning (alternately, use a combination of chili powder, cayenne, cumin, and garlic powder)
8 medium whole wheat flour tortillas
8 oz pepper jack cheese, grated (can use non-dairy cheese to make it vegan)
1/2 cup canola oil
1/2 cup mayonnaise (can use eggless to make it vegan)
1/4 cup cilantro salad dressing
1. Heat the oil in a pan over medium-high heat.
2. Saute the onion and pepper until soft, about 5 minutes, and then add the corn, spinach, black beans, seasoning, and salt. Stir and cook for about 15 minutes, stirring occasionally.
3. Heat the canola oil in a large pan over medium-high heat.
4. Spoon about 1/2 cup in the center of a tortilla and spread out to about 1 inch from the edge. Sprinkle with 1 oz of the grated cheese and fold like a burrito.
5. Once the oil is hot, place the folded tortillas into into the oil, seam side down, and pan-fry until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.
6. Combine the mayonnaise and dressing and stir.
7. Cut each “egg roll” in half on a diagonal and serve with the creamy cilantro dipping sauce.
Notes: should test it out in the oven, perhaps brush each “egg roll” with oil once it’s stuffed.
Since I’ve moved from Brooklyn (yes, it’s true), I am happy to have more space, a calmer atmosphere, and a FRONT PORCH! The summer is past us but today was beautiful, sunny, and 82 degrees. (Note: this was written a couple of weeks ago–oops!) Since I had the day off, I spent it jogging, grocery shopping, and guinea grilling on the front porch in my lawn chair with a nice cold Octoberfest beer (hey–it is October).
Just a guide, no real recipe:
Dice grilled chicken breast and toss with thinly sliced romaine, diced tomatoes, corn, crushed whole-grain tortilla chips, black beans, sliced scallions, diced or sliced avocado, and light ranch dressing (alternately, it would be delicious with a lime vinaigrette).
If you’re planning on having leftovers, don’t mix the dressing or the tortillas in the salad. Instead, garnish each salad with both.
If you’re Italian, you call it polenta. If you’re from the South, it’s known as grits. I call it delicious. This creamy side dish errs on the side of indulgence, but when plated with leaner fare, it creates a healthy dish that actually satisfies.
I used medium-ground cornmeal, which gave the dish a chewy texture. Prepare the polenta according to the package’s directions; I recommend using whole milk in place of water. Once cooked through, toss in corn (fresh, frozen or canned will all work) and season generously with S & P, butter and cheese (I used Pecorino Romano, but you could easily substitute with Parmigiano Reggiano, or even smoked Gouda or cheddar cheese).
I served the creamy polenta with salmon and sauteed spinach:
I didn’t feel the least bit self-conscious when I stripped down to my underwear at the end of the night. And neither did my S.S. And, I’m sure, neither would my cousin Vinny.