Miso Kale & Black Bean Quesadilla

July 28, 2014 Kathleen Henry

“I’ve always just loved animals, and you just start making the connection between what you’re eating and what happens to these poor animals. And once you start making those connections and realizing the truth behind what you’re eating, it just, there wasn’t any other option for me. ”

— Tony Kannal, Bassist for the rock band, No Doubt

Hi everyone!

I hope your weekend was fabulous, I know mine was. Today I'd like to share a guest post I did for Abbie over at Needs Salt.

For Needs Salt, I created a Miso Kale & Black Bean Quesadilla that's simply amazing. Sometimes regular quesadillas can be a bit boring and in addition, they're usually not the healthiest of choices one can make. Bummer. But never fear! That’s where this quesadilla comes in to save your day (or at least your meal). OMG, more miso too! I swear this is the end of it for a while. Pinky promise.

Produce On Parade - Miso Kale & Black Bean Quesadilla

Bold, tart flavors emerge from the miso while nutrient-packed kale lends a chewy texture. Mashed, creamy black beans combine with vegan mozzarella cheese for a luxurious feel, all while super delicious and super nutritious. Black beans and kale?! I mean, come on!

Check out the recipe over at Needs Salt!

Sweet Potato Enchilada Casserole or Burritos

April 11, 2014 Kathleen Henry

I've never been a big casserole person, we never really had them growing up. I hear they're kind of a midwestern/southern type-ah thang. Casseroles just aren't big in Alaska I guess. Whenever I think of them, for some reason I think one thing...church. I have no idea why, it's not like I went to any casserole brunches at any churches. We did have one exception however; green chicken chili casserole. It was one of us kids' favorite dishes growing up and was regularly requested for birthday dinners. My dad though, hated it. He's never liked chicken. Anyways, I thought it was about time to try my hand at a casserole. No chicken though, ick. I'll take sweet potatoes instead, doesn't that sound better? Yes. This casserole is kind of like enchiladas for the lazy cook. I've only made enchiladas a few times but I'm pretty sure they might be one of those dishes that are always better when someone else makes them, you know? Or maybe I'm just an enchilada making failure? Either way, this casserole is the way to go.

This enchilada casserole is an easy way to bring healthy, comfort food to the table. Feel free to pour a bit of homemade or store-bought enchilada sauce over the top of the casserole. I am strictly against tortilla sogginess, plus I don't' really like enchilada sauce so I used one chipotle chili in Adobo sauce to give this casserole a bit of an enchilada flavor without having to use a salty sauce.

Sweet Potato Enchilada Casserole or Burritos

Serves 8

Notes: If you go the burrito route, they will be very juicy. Very good, but messy. I prefer to make the casserole but sometimes life calls for a burrito! Feel free to add more chipolte chilis for a spicier dish!

Sweet Potatoes:
1 large sweet potato, scrubbed and diced
drizzling of olive oil
sprinkle of kosher salt
dash of ground black pepper
Filling:
1 15 oz. can of black beans, drained and rinsed
1 15 oz. can of sweet corn, drained and rinsed
7 oz. diced fire roasted green chilies
1 canned chipotle pepper in adobo sauce, minced (optional)
1 cup shredded mozzarella or pepper jack vegan cheese
1/2 cup salsa
1/4 cup fresh cilantro, chopped
1 vine-ripened tomato, diced (save half for topping)
Conclusion:
6 large flour tortillas
1/2 cup shredded mozzarella or pepper jack vegan cheese
1 avocado, diced

Preheat oven to 375 F.

On a baking sheet, scatter the sweet potatoes and drizzle with olive oil. Sprinkle generously with salt and pepper and shake to coat. Bake at 375 F for about 40 minutes, or until the potatoes are tender.

Meanwhile, combine the filling ingredients in a large bowl. When the potatoes are done roasting, add those to the mixture and combine.

For the Burritos:

Transfer to a casserole dish and bake for 30 minutes. Brown a tortilla over a low flame and then fill with a portion of the sweet potato mixture along with some diced fresh tomato and avocado. Serve hot and careful, it will be juicy!

For the Casserole:

In a large (10x14) casserole dish coated with a nonstick cooking spray, arrange two tortillas on the bottom. They should overlap and go up the sides of the dish a bit.

Evenly distribute half the filling mixture on top. Follow with two more tortillas and then the other half of the mixture. Top with two tortillas.

Bake at 375 F for 30 minutes. Remove from oven and scatter with 1/2 cup of vegan cheese.

Turn the oven to broil and adjust the top rack to the highest placement. Put the casserole on the top rack and broil for 5-10 minutes, until the cheese is melted. Careful to ensure that the tortillas don't burn.

Remove from the oven and top with half the diced tomato and one diced avocado.

Allow to rest for 5-10 minutes, then cut into eight slices and serve hot.

Listening to: Priscilla Ahn – Dear Sweetheart

German Word of The Day: Casserole --> Auflauf (pronounced: ouwf-laouwf)

Good Deed of The Day: Help forgotten Romanian horses. No horse should be forced to pull excessively heavy loads while being beaten, neglected, and abused, only to end up in a slaughterhouse or starve to death. Please support this petition and help the terribly tortured horses in Romania live a better life. Sign this petition, here.

[yumprint-recipe id='109']

Miso Kale & Black Bean Burritos

November 21, 2013 Kathleen Henry

So, there was a kale and black bean burrito that I really liked to make a lot...before I was vegan. It had feta. Sad face. I've been missing this burrito and was really craving it the other day. So I set out to make it...with no mo' feta tho'. Who needs feta? I replicated that same bright and briny feta-y kick with miso instead! This burrito is so fantastic. Warm, garlicky mashed black beans and seasoned miso kale compliment each other perfectly. Avocado lends a rich and creamy bite while red onions offer a little crunch.

If you haven't tried a kale and black bean burrito yet, it's time to get your butt in gear and see what you've been missing!

Miso Kale & Black Bean Burritos

Inspired by Cookie + Kate

Serves 4

1 large bunch of kale, de-stemmed and chopped
1/4 cup cilantro, chopped
1 Tbsp. olive oil
1 Tbsp. miso paste (I like red)
1/2 tsp. ground cumin
1/4 tsp. chili powder
1/4 tsp. kosher salt
sprinkle of ground black pepper
1 lime, juiced
2 15 oz. cans of black beans, drained and rinsed
1/4 cup water
1-2 large garlic cloves, minced
4 large burrito-sized flour tortillas
1 avocado, diced
1/4 cup red onion, minced

In a large bowl, mix together the chopped kale and cilantro.

In a small bowl, whisk together the olive oil through and including lime juice making sure the miso paste gets well incorporated. Now, drizzle the sauce over the kale mixture and toss to evenly coat .

fudge (1 of 12)

In a medium bowl, add the black beans. Mash them with a fork, or use the best kitchen tools you have, your hands (washed first, please)! Then, stir in the garlic and water. Microwave for about 1-2 minutes, or until warm.

Dice up the avocado and red onion and set aside.

Coat a large frying pan with a nonstick cooking spray and heat over medium-low. Add one tortilla and press it into the pan. Then, add a scoop of beans and smooth it out somewhat into a rectangle in the middle of the burrito. Allow to heat for about 1 minute ensuring the tortilla doesn't burn.

Remove from heat when the tortilla is just barely crispy and very slightly golden brown. You don't want it too crispy or it will crack when rolled.

Place the tortilla on a table or large plate. Add a heap of the kale mixture and top with the avocado and onion.

Now, carefully roll the burrito. Fold in the left and right sides first, then tuck the side closest to you over the mixture, to the other side. Roll the burrito away from you to complete the roll.