Chicken Enchilada Stew

Yield: 4-6 servings

1 tbsp olive oil

1 onion, chopped

1 jalapeno, seeded and diced

1 green bell pepper, chopped

3 cloves garlic, minced

1 tsp cumin

1 tsp coriander

1/2 tsp turmeric

1/2 tsp oregano

salt and pepper

1 cup red enchilada sauce

2 cups chicken broth (or vegetable broth)

1 can cannellini beans, rinsed and drained, divided

1 lb boneless, skinless chicken

3/4 cup corn kernels

juice of 1 lime

1/4 cup cilantro, chopped

optional garnishes: tortilla strips or chips, shredded cheese, avocado, jalapeno, lime, cilantro

1. In a large pot, heat olive oil over medium high heat. Add onion, jalapeno, green bell pepper, and garlic. Saute until onions are translucent and begin to soften, about 2-4 minutes.

2. Reduce heat to medium and stir in all of the spices: cumin, coriander, turmeric, oregano, and salt and pepper.

3. Add in the enchilada sauce, chicken broth, 1/2 can white beans, and uncooked chicken.

4. Bring soup to a boil then reduce to a simmer for 25 to 30 minutes.

5. After 25 minutes or so, remove the chicken with a slotted spoon and shred with two forks. Add back to the pot.

6. In a blender or food processor, add the remaining white beans and 1/2 cup water (or broth). Blend until smooth, adding a little more water if necessary. Add blended white beans into the soup pot.

7. Stir in the corn, lime juice, and cilantro. Allow soup to cook and simmer uncovered for 10 more minutes to thicken and bring flavors together.

8. Optional: Serve with tortilla chips, shredded cheese, avocado, jalapeno slices, an extra lime wedge, and/or more cilantro.

https://www.ambitiouskitchen.com/chicken-enchilada-soup/

Savory Vegetable Muffins

Yield: 20 mini muffins

1 egg

1/2 cup milk

1/4 cup oil (or melted butter)

1/2 cup shredded cheddar cheese

1/3 cup grated carrots

1/4 cup broccoli floret heads, finely chopped

1/4 cup corn kernels

1 cup flour

2 tsp baking powder

1/2 tsp salt

1/4 tsp black pepper

1. Preheat oven to 350F. Grease 2 mini muffin pans and set aside.

2. In a medium bowl, whisk together the egg, milk, oil, and cheese in a bowl until combined.

3. Add in the vegetables and mix until incorporated.

4. Add in the dry ingredients (flour, baking powder, salt, and pepper) and mix just until incorporated. Do not over mix.

5. Scoop out tablespoon-sized portions into prepared muffin pans.

6. Bake for 12 minutes or until a toothpick comes out clean.

7. Let cool in the pan for 5 minutes and transfer to a wire rack to finish cooling. Let the muffins cool completely before serving.

https://feedingtinybellies.com/savory-vegetable-muffins

Mexican Lentil and Bean Stew

Servings: 4

1 tbsp olive oil

1/2 onion, chopped

salt and pepper

3 cloves garlic, minced

1/2 cup long grain brown rice

1/2 cup green lentils

2 cups water (or chicken or vegetable stock)

1 tsp chili powder

1/2 tsp ground cumin

1 tsp red pepper flakes

1 can black beans, rinsed and drained

3/4 cup diced tomatoes (canned or fresh)

1/2 zucchini, small dice

1/2 cup frozen corn, defrosted

1/2 cup salsa

juice of 1 lime

optional garnishes: shredded cheese, chopped cilantro, avocado, sour cream

1. In a large pot, heat the oil over medium heat. Add onion and season with salt and pepper. Cook for 5 minutes until beginning to soften.

2. Add garlic and cook for 1 more minute.

3. Add in the brown rice, lentils, and water (or stock). Bring to a boil, then reduce heat to simmer. Cook for about 35 minutes, or until the lentils and rice are tender. If there's any excess liquid drain it.

4. Add the spices and the remaining ingredients. Increase heat to medium-high and cook for 5 to 10 more minutes until vegetables are tender and everything is heated though.

5. Add lime juice, and garnish with any of the optional garnishes.

https://reciperunner.com/one-pot-cheesy-mexican-lentils-black-beans-and-rice/

Chickpea Corn Tomato Curry

Yield: 3-4 servings

1 tbsp coconut oil

1/2 onion, chopped

1 cup cherry tomatoes, halved

1 tbsp chili powder

1 tbsp curry powder

1 tbsp ground cumin

1 tsp red chili flakes

3 cloves garlic, minced

1 14-oz can chickpeas, rinsed and drained

3/4 cup corn

1 can coconut milk

salt and pepper

1 1/2 cup spinach

juice of 1/2 lime

cilantro, roughly chopped

1. In a large pot, heat the oil over medium heat.

2. Once hot, add the onions with a pinch of salt. Sauté for 3 to 5 minutes, or until soft.

3. Add the tomatoes and spices, and cook for 3 minutes, stirring.

4. Add garlic, chickpeas, corn, and coconut milk. Stir to combine. Simmer for about 10 minutes, stirring occasionally.

5. Season with salt and pepper.

6. Add spinach and lime juice and stir until spinach wilts.

7. Garnish with cilantro. Serve over rice.

https://thefeedfeed.com/janetsmunchmeals/chickpea-tomato-curry

Corn, Chickpea, and Avocado Salad

Yield: 2-3 servings

2-3 ears of corn, shucked, kernels removed (or 1-2 cups frozen corn)

1 14-oz can chickpeas, rinsed and drained

1 tbsp olive oil

1 tsp chili powder

1 tsp cumin

1 tsp garlic powder

zest of 1 lime

salt and pepper

2-3 cups lettuce (can be mixed greens, spinach, arugula, etc)

1/2 cucumber, diced

1 cup cherry tomatoes, halved

1/4 cup cilantro, chopped

1-2 green onions, chopped

1 avocado, diced

optional: 1/4 cup feta, crumbled

optional: grilled chicken or fish

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. In a medium bowl, combine the corn and chickpeas. Add the oil, spices, lime, and salt and pepper, and mix well. Spread over prepared baking sheet and roast until lightly browned, about 20 minutes. Remove from oven and let cool slightly.

3. In a large bowl, combine lettuce, cucumber, tomatoes, cilantro, green onion, and any optional ingredients. Top with corn and chickpeas.

4. Add avocado and shallot vinaigrette just before serving.

https://www.halfbakedharvest.com/corn-tomato-and-avocado-chickpea-salad/ https://www.bonappetit.com/recipe/corn-and-chickpea-bowl-with-miso-jalapeno-tahini

Southwest Black Bean Stew

Yield: 4-6 servings

1 tbsp olive oil

1 onion, chopped

3-4 cloves garlic, minced

6 crimini mushrooms, sliced

1 potato, diced

1 yam, diced

1 red bell pepper, chopped

1 tbsp chili powder

1 tbsp oregano

2 tsp cumin

salt and pepper

1 can diced tomatoes

1/3 cup tomato paste

1 cup water

1 can black beans, drained and rinsed

1 can pinto beans, drained and rinsed

1 cup corn kernels

4 cups collard greens, coarsely chopped (or sub other greens)

1 cup loosely packed cilantro, chopped (plus extra for garnish)

avocado, chopped

1. In a large pot, heat olive oil over medium-high heat. When hot, add onion, garlic, and mushrooms, and cook while stirring for 5 to 8 minutes.

2. Add the potatoes, yam, red pepper, and spices. Cook while stirring for another couple of minutes.

3. Add the tomatoes, tomato paste, and water. Bring stew to a boil, then reduce heat to medium-low, cover, and cook for 15 minutes, stirring once or twice.

4. Add the beans and corn and cook for 5 more minutes.

5. Stir in the greens and cook for 5 minutes more, or until the potato and yam are tender.

6. Stir in the cilantro, and garnish with more chopped cilantro and chopped avocado.

https://gamechangersmovie.com/recipes/southwest-stew/

Corn Chowder

Yield: 4-6 servings

1 cup onion, chopped

1/4 cup celery, chopped

2 cloves garlic, minced

2 cups corn kernels

1 1/2 cups potatoes, cubed

3/4 cup red bell pepper, chopped

2 tsp salt

1 tsp black pepper

1 tsp thyme

1/4 tsp red pepper flakes

3 cups chicken broth (or vegetable broth)

3 tbsp all purpose flour (optional)

chives or green onion for garnish

1. Add all ingredients (except garnish) to the slow cooker.

2. Cover and cook on high for 4 hours, or on low for 8 hours.

3. Take 2 cups of the soup and blend in a high-speed blender until smooth. Add back to the rest of the soup and stir to combine.

4. Serve with chives or green onions.

https://www.bakedbyrachel.com/slow-cooker-summer-corn-chowder/

Roasted Corn Salad

Yield: 2-3 servings

3 ears corn, husks removed
1 tbsp olive oil
zest of 1 lime
1/2 tsp chili powder
salt and pepper
1 red pepper, diced
1 cup cherry tomatoes, halved
1 jalapeno pepper, finely diced
1 shallot, finely diced
1 cup cilantro, chopped
1 avocado, diced
juice of 1 lime
optional: 1/2 can black beans, drained and rinsed

1. Preheat oven to 375F. Line a baking sheet with parchment paper.
2. Cut the kernels off each ear of corn and place on prepared baking sheet. Drizzle with olive oil. Add lime zest, chili powder, salt, and pepper. Toss to combine.
3. On the same baking sheet, add red pepper. Roast for 5 to 8 minutes.
4. In the meantime, in a large mixing bowl, combine cherry tomatoes, jalapeno, shallot, cilantro, avocado, lime juice, and black beans if using.
5. When corn and red pepper have cooled slightly, add to remainder of salad. Toss to combine. Serve immediately.

Mexican Quinoa Salad Cups

Yield: 4 servings

1 cup quinoa (or rice)

2 cups water (or vegetable stock)
1 tbsp olive oil
1 lb ground turkey

1 can black beans, drained and rinsed

1 cup whole kernel corn

1/2 cup salsa, plus more for serving

1 tbsp nutritional yeast 

1 tbsp cumin powder

2 tsp chili powder

2 tsp garlic powder
salt and pepper
zest and juice of 1 lime
1/4 cup cilantro, chopped
lettuce for cups, separated

1. In a medium pot, add quinoa and water and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer for 15 minutes, until all liquid is absorbed and quinoa is fluffy. Remove from heat.
2. Meanwhile, in a pan, heat olive oil over medium-high heat. Once hot, add turkey and saute until cooked through. Remove from heat.

3. Add cooked quinoa and turkey to a large mixing bowl and add remaining ingredients. Stir to combine.
4. Serve in individual lettuce cups with more salsa and avocado cilantro dressing. Can also be used as a stuffing for peppers.
5. Best when fresh, though leftovers keep covered in the refrigerator for 2 to 3 days.


https://minimalistbaker.com/spanish-quinoa-stuffed-peppers/

Taco Salad

Yield: 4 servings

1 tbsp olive oil
1 lb ground beef
1 tsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder
salt and pepper
1 small head romaine lettuce, chopped
1 can black beans, drained and rinsed
1 cup cherry tomatoes, halved
1 cup corn kernels
1 carrot, grated
2 green onions, finely sliced

1. In a large skillet, heat the olive oil over medium-high heat. Add ground beef and seasonings. Cook until beef is browned and completely cooked through. Remove from heat.
2. In a large bowl, combine all remaining ingredients. Top with cooled beef just before serving.
3. Serve with cilantro lime dressing.


http://damndelicious.net/2014/01/10/southwestern-chopped-salad-cilantro-lime-dressing/