Chipotle Bean Burritos

Ingredients

1 tbsp. canola oil

1 garlic clove, minced

1/2 tsp. chipotle chile powder

1/4 tsp. salt

1/3 cup water

1 15 oz. can organic black beans, drained

1 15 oz. can organic kidney beans, drained

3 tbsp. refrigerated fresh salsa

6 10-inch reduced-fat flour tortillas

1 cup shredded 4-cheese Mexican blend cheese

1 1/2 cups chopped plum or cherry tomatoes

1 1/2 cups shredded romaine lettuce

6 tbsp. thinly sliced green onions

6 tbsp. light sour cream

1. Heat oil in large skillet over medium heat. Add garlic to pan and cook for 1 minute. Stir in chile powder and salt and stir. Stir in water and beans and bring to a boil.

2. Reduce heat and simmer 10 minutes. Remove from heat and stir in salsa. Partially mash beans with a fork.

3. Warm tortillas (according to package). Spoon about 1/3 cup bean mixture into center of each tortilla. Top each with about 2 1/2 tbsp cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tbsp. onions, and 1 tbsp. sour cream.

4. Roll up and enjoy!

Got the recipe here: Yummy Bites

Green Beans and Zucchini with Sauce Verte

Sauce verte:

1/3 cup (packed) fresh basil leaves

1 green onion, coarsely chopped

2 tablespoons (packed) fresh Italian parsley

2 tablespoons drained capers

1 tablespoon fresh lemon juice

2 teaspoons Dijon mustard

1 garlic clove, peeled

3 tablespoons extra-virgin olive oil

Vegetables:

1 tablespoon olive oil

1 pound green beans, stem end trimmed

12 ounces zucchini, halved lengthwise, each half cut lengthwise into 1/3-inch-wide strips

3 tablespoons water

2 tablespoons fresh Italian parsley leaves (for garnish)

For sauce verte: Blend first 7 ingredients in processor until finely chopped. With machine running, gradually add olive oil. Process until coarse puree forms. Season sauce verte to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.

For vegetables: Heat oil in heavy large nonstick skillet over medium-high heat. Add vegetables; stir until coated. Sprinkle with salt and 3 tablespoons water. Cover; cook vegetables until almost crisp-tender, stirring occasionally, about 4 minutes. Uncover; cook until vegetables are just tender, about 2 minutes longer. Stir in enough sauce verte to coat vegetables generously. Season with salt and pepper. Transfer to bowl. Garnish with parsley and serve.

(The reviews recommend that you saute/grill/roast your veggies then add the sauce)

Got this here: Healthy Eats

Homemade Hamburger Helper

Makes 4 servings Takes 20-25 minutes

Ingredients

• 1 lb. ground beef
• 1 medium onion, diced [red ones are healthiest]
• 1 can tomato soup
• 1/4 cup water
• 1 Tablespoon Worcestershire sauce
• 1/2 cup shredded cheddar [or sub pepper jack instead, for a kick]
• 2-3 cups[cooked] corkscrew [or other short] pasta, [about half of a 16 oz. box]
• Fresh tomatoes [cut salad-size]
• Optional: sliced green onions [scallions] for garnish; cayenne pepper to taste [a little goes a long way]

How-To

1. In a stockpot, bring water to a boil for pasta. Cook pasta to al dente, according to box instructions. Drain when finished and let sit in colander. While pasta boils…

2. Heat skillet over medium-high heat.

3. Brown ground beef in skillet with diced onion. Break up the meat into small pieces with a spatula as it cooks. Reduce heat slightly if oils from the meat start spattering.

4. Add tomato soup, water, Worcestershire sauce, and cheese [cayenne pepper optional]. Stir to combine, until cheese melts and blends into the mixture.

5. Add 2-3 cups cooked pasta to meat mixure in skillet. Stir to combine.

6. Chop tomatoes and sprinkle over each serving [Optional: sprinkle sliced green onions as well].

*Recipe adapted from Campbells.com “Beefy Pasta Skillet” recipe

Source: Food Made Simple