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.
Okay, so, I really wanted to make this a vegan entree. BUT, the slaw just begged for a touch of mayonnaise. BEGGED! Either way, this is a fabulously easy vegetarian dinner that can be made vegan very simply with vegan mayonnaise. All it requires is a bit of prep work the night before.
juice 2 limes
1/4 cup soy sauce
1 tsp toasted sesame oil
1 10-oz package tofu, drained
1 red onion, finely sliced
1/4 cup rice wine vinegar (or white wine vinegar)
1 lb carrots, peeled
1 jalapeño, de-seeded and minced
1 1/2 Tbsp mayonnaise
2 Tbsp cilantro, roughly chopped
1. Whisk together the lime juice, soy sauce and sesame oil.
2. Slice the block of tofu lengthwise into 4 pieces and place into the lime and soy marinade.
3. Cover and marinate overnight.
4. Combine the sliced onions with the vinegar. Stir, cover and marinate overnight.
5. Shred the carrots using a grater or food processor, or julienne using a mandoline.
6. Combine the carrots with the jalapeño, mayonnaise and cilantro.
7. Add a few teaspoons of the lime and soy marinade to the carrot mixture, to taste. Cover and refrigerate.
8. The next day, plate the carrot slaw, top with pickled red onions and a slice of tofu, cut in half on a diagonal.
I can’t get enough of this salad. My friend and classmate, Sonia, introduced me to this ridiculously simple side dish that takes no more than 10 minutes to throw together.
Shred carrots (I used my trusty food processor and it took, oh, about 5 seconds) and combine with just enough mayonnaise to coat the carrots. Add grated garlic (lots. I mean it. Like, one decent size clove per carrot), S & P and eat. It gets even better as it sits, so make a ton and enjoy leftovers throughout the week.
I am completely obsessed. I can’t get enough. And though it has mayo, it’s not enough to make it a heavy, gluttonous ordeal, making it easier for me to do more than just eat in my underwear.
A birthday celebration with my best friends from high school usually involves a high level of ethanol and specific foods fit for eating after a night of dancing and drinking. These foods are generally rich in saturated fats that plagues you with great guilt the next day.
Keeping this in mind, I made one of my best friends’ favorites to satisfy our cravings and alleviate some of the morning-after shame: French onion dip. This recipe replaces the sour cream with non-fat plain Greek yogurt, retaining creaminess and cutting much of the fat.
Caramelize sliced onions in oil and season with S & P. During the last minute of cooking, add minced garlic. Remove from the pan and cool. Once the onions have come to room temperature, combine with mayonnaise, yogurt and chopped fresh parsley. Season with lemon juice and S & P, to taste.
Refrigerate for at least two hours or overnight. This dip gets better with time, and you’d never notice that it contains half the fat of traditional French onion dip.
So whether or not you eat these in your underwear, your booty will thank you in the morning.