Baked Bean Chimichangas

4-6 servings 

Ingredients

1 tablespoon extra-virgin olive oil, plus more for brushing the tortillas

1/2 cup chopped yellow onion

1 teaspoon garlic, minced

One 4-ounce can green chiles, drained

2 cups black beans (I soaked some beans overnight the night before)

1 teaspoon chili powder

1/2 teaspoon cumin

Juice of one lime

2 cups refried beans, cooked, and hopefully still a little warm

Tortillas

For garnish (optional):

Cheese-I used a combination of shredded Monterey Jack and queso fresco

Cilantro

1 tomato, chopped

Greek yogurt, optional

Black olives

Avocado

Instructions

1. In a saute pan over medium heat, heat the olive oil until shimmering. Meanwhile, preheat the oven to 400 degrees.  Spray a baking pan with cooking spray; set aside.

2. Add the onion and cook, stirring occasionally, until softened and translucent, about 4-5 minutes.

3. Add the garlic and cook until fragrant, about 30 seconds.

4. Add the green chiles, black beans, chili powder, cumin, and lime juice, stirring until combined.  Cook until the beans are heated through, about 3-4 minutes.

5. Once the beans are heated through, place about 2 tablespoons of each of the refried beans and the black bean mixture into the center of each tortilla.  Top with whatever garnishes you might want inside the chimichangas-I used a small amount of cheese on each one).  Fold in the ends of each tortilla and roll up the chimichanga.  Place each chimichanga, seam side down, into the prepared baking dish.

6. Lightly and thoroughly brush each chimichanga with olive oil.

7. Bake the chimichangas until heated through and lightly browned, about 20-25 minutes or so.  

*Watch your chimichangas carefully.  As oven temperatures can vary significantly, the browning time may be dependent on your oven.  Use your own judgment here.

8. Top each chimichanga with the garnishes of your own choosing, and enjoy.

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Spicy Chicken Macaroni

Ingredients:

• 1 (10 ounce) can tomatoes and green chilies, diced
• 1 1/3 cup water
• 12 oz cooked chopped chicken
• 1 (12 ounce) package Velveeta macaroni shells and cheese
• 1/2 cup sour cream
• 1/2 cup cheddar cheese, shredded
• salsa

Instructions:
Chop chicken into bite sized pieces. In a large skillet, add macaroni, chicken, tomatoes water. Mix well.

Bring to boil and reduce heat to medium-low. Cover and simmer 9 to 10 minute or until macaroni is tender.

Remove from heat and stir in cheese sauce from mac and cheese package and sour cream until well blended. Top with shredded cheese, additional sour cream and salsa, if desired.

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Spicy Crackers

Ingredients:

• 1 box Saltine crackers
• 1 (1oz) package Ranch dressing mix
• 1/2 to 1 Tbsp cayenne pepper
• 1 1/2 cups canola oil

Instructions:
Combine Ranch, cayenne pepper and oil. Pour over crackers. Toss crackers every 5 minutes for about 20 minutes, until all crackers are coated and there is no more oil mixture at the bottom of the bowl. Store in a ziplock bag.  Enjoy!

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Guacamole

INGREDIENTS

• 3 ripe avocados, seeded, peeled
• juice of half a lime
• ½ teaspoon salt
• ¼ teaspoon pepper
• ½ cup diced tomatoes
• ½ cup diced onion
• 2 tablespoons chopped fresh cilantro
• optional (for spicy version): 1 jalapeño, minced

INSTRUCTIONS

1. In a large bowl, mash together avocados, lime juice, salt and pepper. Add remaining ingredients; stir to combine. Salt and pepper to taste.
2. Serve right away or store covered refrigerated until ready to serve.

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Zucchini Noodles with Lemon-Garlic Spicy Shrimp

1 serving
Ingredients:

1 1/2 teaspoons olive oil
pinch crushed red pepper flakes
4 oz peeled and deveined shrimp
2 cloves garlic, sliced thin and devided
1 medium zucchini, spiralized
pinch salt and fresh black pepper
1/4 lemon
1/4 cup halved grape tomatoes

Instructions:

Heat a medium nonstick skillet over medium-high heat. Add 1 teaspoon of the oil and crush red pepper flakes, add the shrimp and season with pinch salt and pepper; cook 2 to 3 minutes. Add half of the garlic and continue cooking 1 more minute, or until the shrimp is cooked through and opaque. Set aside on a dish.
Add the remaining 1/2 teaspoon oil and garlic to the pan, cook 30 seconds then add the zucchini noodles and cook 1 1/2 minutes. Add the shrimp and tomatoes to the pan and squeeze the lemon over the dish. Remove from heat and serve.

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