This Apple Cinnamon Metabolism Detox Water Recipe is said to boost your Metabolism with cinnamon and apples. This drink is very naturally sweet so there is no need to add additional sweeteners. Apple Cinnamon Metabolism Detox Water is highly recommended by Dr. Oz, which is another PLUS!…
Learn how to make these delicious Creamy Black Bean Enchiladas with this amazing step-by-step recipe. This is a flavorful protein and vegetable packed vegetarian dish that everyone will love!
Creamy Black Bean Enchiladas are simple to make and are a great option for Meatless Monday or for lighter summer fare. You can even use low-fat cheese or light sour cream and cream cheese to make this a lighter recipe. These are so simple to put together and even the most die-hard meat lover will enjoy these because they are bursting with flavor and will definitely fill you up. Serve these Black Bean Enchiladas with some rice and beans or chips and salsa for the perfect meal for entertaining.
You can use a homemade sauce, cooked dry beans and fresh cut corn, or if you have the ingredients on hand in your pantry this is a great way to use some of the canned items taking up space. I love this recipe because there’s wiggle room to customize it to your liking and you don’t even miss the meat!
Creamy Black Bean Enchiladas are also great for busy weeknights, since you can just make this dish ahead of time, wrap it up and refrigerate it, then pop it in the oven when you’re ready to go. Just add your favorite toppings and garnish at the end and you’ll have a great meal with leftovers that are just as tasty as the night it was made!
- 2 cans low sodium black beans, drained
- 1 cup yellow sweet corn
- 1 can Ro*Tel, drained
- 2 limes
- 3 cloves garlic, minced
- 1.5 teaspoon ground cumin
- 1 teaspoon red pepper flakes
- 2 cups chile verde enchilada sauce
- 4 ounces cream cheese
- 20 corn tortillas
- 1 cup Monterey Jack Cheese
- 1 cup Sharp Cheddar Cheese
- ¼ cup sliced olives
- 1 green onion, chopped
- ½ teaspoon chopped cilantro
- 1 avocado, sliced
- Begin by roughly mashing up the first can of drained black beans.
- Add them to a large skillet, and add the corn, Ro*Tel, and other can of unmashed drained black beans.
- Simmer on low, heating the bean mixture with the juice from half a lime.
- Add the garlic, cumin, and red pepper flakes. Heat until garlic is fragrant, then add about 1 cup of sauce to bean mixture with the cream cheese. Simmer on low for about 5 minutes, stirring occasionally until cream cheese is softened and mixed well into the sauce.
- Preheat oven to 350 degrees as you assemble the enchiladas.
- Spray a large 12x9 baking dish with nonstick cooking spray, then set aside.
- Lightly warm the tortillas, just a few at a time.
- Add about 1 tablespoon of the bean mixture to the center of each tortilla, then sprinkle about 1 tablespoon of the combined cheese on top. Roll tortilla tightly, then place on sprayed baking pan with the seam side down.
- Continue to assemble enchiladas and place in baking sheet, then cover enchiladas with the remaining sauce, then sprinkle the remaining cheese on top.
- Cover with foil tightly, then bake for 20 minutes in preheated oven.
- Remove foil from top of enchiladas, add olives, green onions, and cilantro, then bake another 5-7 minutes until cheese is well melted and mixture is bubbling.
- Remove enchiladas and let cool at least 30 minutes. Cut and serve with avocado slices, with a few squeezes of lime and sour cream. Add a bit of hot sauce if you like.
This recipe for Creamy Black Bean Enchiladas is a guest post by food blogger, Dawn Harris from Mama Harris’ Kitchen. If you love this recipe and want to find more recipes from Dawn, be sure to visit her site. Enjoy!
Learn how to make the Best Strawberry Lemonade easily at home in about 15 minutes with this recipe that uses fresh homemade strawberry simple syrup instead of sugar.
The weather is warming up, and the kids are getting super excited because school is almost out. Can you remember what it felt like to know you were about to be “free” for the summer? To know your immediate future held long sun-drenched days filled with swimming, family road trips, running amuck with your friends until dark, BBQs, and beach days? One thing that always brings me back to those days is Homemade Strawberry Lemonade!
Growing up, we didn’t have a refrigerator stocked with store-bought juices and sodas. We never had soda! Sugar cereals, short-shorts, and sodas were all no-no’s. Instead of store-bought juices or sodas, my mom always made homemade iced tea and in the summer…Lemonade!
Now that I’m a mom, Homemade Lemonade is something both of my kids ask for often and know how to make themselves, two facts that always bring a smile to my face. In trying to stay away from the pouches, boxes, and jugs of juice that flood today’s supermarkets, we have taken to making our own juices and fruit-infused waters.
The kids’ favorite homemade drink, of course, is the fruit-infused lemonades we often whip up together. What makes this Strawberry Lemonade Recipe different from some you will find on the internet is the fact that the lemonade is smooth, not lumpy due to a puree. The strawberry bits are strained out so the lemonade just holds the flavor, not the texture, of the strawberries.
Strawberry Lemonade, Blueberry Lemonade, or Raspberry Lemonade – whatever the flavor – they want it! The pluses to making your own fruit-infused lemonade at home? I know what all of the ingredients are (and can pronounce them), the kids get something they enjoy, and we usually make a pitcher-full as a family so it’s an activity we can eat…well in this case drink! The best part is the eager anticipation that fills my kids’ faces as they wait for it to be finished!
Transforming Homemade Lemonade into a delicious Strawberry (or any berry) Lemonade is simple. The key is using simple syrups instead of sugar and chunks of fruit.
Simple syrup is created by combining equal parts water and sugar in a pot and heating the mixture until the sugar melts. When it comes to making a berry-flavored simple syrup, all it takes is sugar, water, and your berry of choice. The amount of sugar added depends on the sweetness of the berries you use.
The difference in making lemonade, or any homemade juice, with a simple syrup versus just sugar is this…sugar never dissolves all the way and you use way more sugar than you actually need trying to get the level of sweetness you are looking for. Simple syrup easily mixes in and flavors the lemonade perfectly. The result is a naturally colorful, flavorful, thirst-quenching drink!
Play around with different simple syrups this summer and find out which is your family’s favorite. For the adults…simple syrups are a great addition to cocktails…BONUS!!!
- For the Lemonade:
- 8 cups water
- 1½ cups fresh squeezed lemon juice
- 1½-2 cups Strawberry Simple Syrup
- Sliced strawberries and lemons for garnish
- Strawberry Simple Syrup Ingredients:
- 1 pound strawberries, hulled and halved
- 2 cups water
- 2 cups sugar
- To make the Strawberry Lemonade:
- In a pitcher, combine water, lemon juice and Strawberry Simple Syrup, mix until combined.
- Add a few slices of lemon and a dozen strawberry halves to the pitcher for garnish the day you serve it.
- For extra pizzazz, increase the recipe by 25% and make trays of frozen ice cubes from the same recipe so that the Strawberry Lemonade doesn't get diluted on a hot day.
- Simple syrup sweetness will vary depending on the berry used as well as the particular sweetness of the batch of berries. If your syrup is too sweet, add some water. Too sour, add more sugar and heat until sugar dissolves. If you're using very sweet berries, reduce the sugar used by ½ cup.
- Tip: If making Lemonade, use unflavored simple syrup vs sugar. Rule of thumb 1 cup sugar to 1 cup water.
- To make the Strawberry Simple Syrup
- In a pot, combine sliced strawberries, water and sugar. Bring it to a boil.
- Allow it to continue to boil for 5 full minutes.
- Remove pot from the heat, carefully mash the berries with a potato masher, then allow the mixture to come to room temperature.
- Once cool, strain the syrup into a large mason jar, pressing down on the berries to get every bit of flavor out. Discard the berry mush. Store in an air-tight mason jar until ready to use.
This recipe for Strawberry Lemonade is a guest post by food blogger, Colleen Kennedy from Souffle Bombay. If you love this recipe and want to see more recipes from Colleen, be sure to visit her site! Enjoy!
It’s springtime and summer is quickly approaching which means it’s time to shed away some extra fat that may have accumulated around your waist in order to get bathing suit ready. Drinking plenty of water helps flush toxins out of your body, and this Dr. Oz Fat Flush Water Recipe steps that process up a notch. Adding some beneficial ingredients to your water can really help push the toxins out more quickly. Knowing the right ingredients to use is key, and we’re here to help!…
Grilled Mahi Mahi Recipe with Homemade Cherry Chipotle Salsa!
This simple recipe for Grilled Mahi Mahi topped with a kicked-up Cherry Chipotle Salsa made using Hunt’s Fire-Roasted Diced Tomatoes and garlic can be ready in minutes. This simple, healthy recipe delivers a high-end restaurant quality meal without the high-end prices. We already love Grilled Mahi Mahi, but pairing it with this homemade salsa that’s sweet but balanced with a little kick is absolutely genius. The salsa is amazingly fresh and tasty, and pairs wonderfully with any meat or fish fillet that can be cooked on the grill.
- 1-1/2 to 1-3/4 lb Mahi Mahi fish fillets
- 1 (14.5 oz) can Hunt's Fire Roasted Diced Tomatoes with Garlic, drained
- 2 cups fresh pitted cherries
- ¼ to ½ of a chipotle pepper in adobo sauce, chopped
- 1 tsp fresh lime juice
- ½ cup diced white onion
- ⅛ tsp cumin
- kosher salt to taste
- fresh cracked pepper to taste
- Fire up the grill and gather your ingredients.
- Visit the original recipe post on Erica's Recipes for full preparation and grilling instructions.
We hope you love this simple and healthy recipe for Grilled Mahi Mahi with Cherry Chipotle Salsa as much as we do. If you enjoyed this flavorful and easy meal idea, be sure to subscribe to our newsletter so you never miss a single recipe. For daily recipe inspiration, like us on Facebook, follow us on Pinterest, and stop by our Google+ Community to see all of the amazing recipes our community members are sharing. Enjoy!