Sunday, February 2, 2014

Tex-Mex Bakers

This meal has been hands down one of my favorite eMeals. I love it because it's vegetarian/veganable and very fresh / healthy!!! I can't wait to make it for some friends! Even if we go to a pot-luck style lunch I make the sides, and they are a hit! Even with the kiddos!

Tex Mex Bakers
Black Bean Saute and Pan Roasted Cilantro Snap Peas

Main Dish Ingredients
4 (6 oz) Baking potatoes, scrubbed
1 1/2 TBS Olive Oil
1/4 C. (1 oz) Manchengo cheese, shredded (we used either cheddar or mexican blend cheese)
1/4 C. chopped red bell pepper
2 TBS butter
1 TEA Salt and 1/2 TEA pepper
1 TEA chili powder
1/2 TEA ground cumin
1/4 TEA ground coriander
2 TBS thinly sliced green onion

Main Dish Instructions:
Pierce potatoes several times with a fork
coat potatoes with oil
wrap potatoes individually in foil
arrange potatos in a 4 qt + slow cooker
cover and cook, low for 8 hours
unrap potatoes and slit open tops
add cheese, bell pepper, butter, salt, peppber, chili powder, cumin and coriander
mash ingredients into potatoes and sprinkle with green onions

Side Dish Ingredients
1 TBS olive oil
2 cloves garlic, minced
15 oz can black beans, drained and rinsed
1 TBS Lime Juice
1/2 TEA Chili Powder
1/4 TEA Cumin
1/4 TEA salt and pepper
1/4 Cup thinly sliced green onion
1 TBS Olive Oil
1/4 Lb sugar snap peas, trimmed
1/4 tea salt and pepper
1/4 C. chopped fresh cilantro <--- br="" definitely="" fresh="" get="" on="" one="" the="" this="">
Side Dish Instructions:
Heat 1 TBS olive oil in saucepan over medium-high heat
add garlic, cook one minute, stiring constantly.
add beans, lime juice, chili powder, cumin and 1/4 salt and pepper
bring to simmer
simmer 10 minutes
stir in green onion
heat 1 tbs olive oin in skillet over medium-high heat
add peas and 1/4 Salt and pepper
cook 6-minutes or until peas are crisp-tender
remove from heat- toss with cilantro


No comments:

Post a Comment

Thank you so much for taking the time to leave me a comment!
- April