Spinach and Black Bean Enchiladas

Spinach and black bean enchiladas...major hit! Packed with spinach and black beans make this a good, nutritous meal. Hearty, healthy and homey all at the same time. Enjoy!

Ingredients:
10-12 small flour or corn tortillas
10 oz. package of chopped frozen spinach (thaw and pat dry)
15 oz. can black beans, drained
14.5 oz. can Rotel (or any can of diced tomatoes and green chiles)
19 oz. can of Green enchilada sauce
3 cups of shredded monterey jack cheese
1 cup of Ricotta cheese
1 cup sour cream
1 tablespoon butter
2 cloves garlic, minced



Directions:
Preheat oven to 375 degrees and get out 9x13 inch baking pan.
Melt butter in a saucepan over medium heat. Add the garlic, cook for a few minutes until fragrant, not brown. Stir in spinach and cook for about 5 more minutes. Remove from heat and mix in the ricotta cheese, sour cream and 1 cup of the monterey jack cheese.
In a skillet over medium heat, warm the tortillas one at a time until flexible (about 15 seconds).
Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up and place seam side down in the 9x13 inch baking dish. Poor enchilada sauce over the top and sprinkle the remaining cup of Monterey Jack cheese.
Bake for 15-20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

Cream of Asparagus Soup

I know it seems strange to want soup in the middle of Summer but I've been in the mood for it! I've been wanting to make this one for awhile and I'm glad I did. I love finding soup recipes that are good and simple enough to make again. Much to my surprise and delight, the kids couldn't get enough of it and they loved dipping the asparagus spears (used for garnish) in the soup.

Ingredients:
2 lbs. green asparagus
1 large onion, chopped
3 tablespoons unsalted butter
5 to 6 cups chicken broth
1/2 cup heavy cream
1/4 teaspoon fresh lemon juice, or to taste

Directions:
Cut tips from 12 asparagus
1 1/2 inches from top and halve tips lengthwise if thick and reserve for garnish.
Cut stalks and all remaining asparagus into 1/2 -inch pieces.
Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring 5 minutes. Add 5 cups of broth then simmer, covered, until asparagus is very tender, 15-20 minutes. While soup simmers, cook reserved asparagus tips in boiling, salted water, until just tender, 3-4 minutes, then drain. Puree soup in batches in a blender until smooth, transferring to a bowl, then return to pan. Stir in heavy cream, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk remaining tablespoon butter.
Add lemon juice and garnish with asparagus tips!

Tahini Bowl

WOW! This dish is soooooo good! So easy, so tasty and so healthy. Do yourself a favor and make this for dinner. Tonight! The following is the recipe the way I was given it (no idea what it is called by the way, someone posted it on Facebook). Under that will be the way I made it and I'm pretty sure I like my way a little better. BTW, kids loved it too!

Ingredients:
1/2 cup tahini sauce
3 cloves garlic, crushed
1/2 teaspoon kosher salt
2 tablespoons sesame oil
1/4 cup lemon juice
1 cup kale, chopped
1 teaspoon parsley, finely chopped (optional)
brown rice
black beans (1 can)

Directions:
In a food processor or mortar and pestle, combine garlic and tahini sauce and salt. In a bowl whisk the lemon juice and sesame oil then add the tahini mixture to the bowl and mix. Pour over a big bowl of brown rice, black beans and raw, chopped kale. Top with some parsley and dig in!

*The Jo Way:
Bought my Tahini sauce from Trader Joe's (near the hummus) since the grocery store only sells Tahini paste. Tahini paste is not the same thing and if you don't live by a Trader Joe's or store that sells Tahini SAUCE then there are plenty of recipes on-line for actual Tahini sauce that are simple. Trust me, it makes a difference and you need the sauce not the plain paste. I've tried it with the paste and the consistency was like peanut butter and not that great. I don't have a mortar and pestle or a food processor, only a blender and a Magic Bullet. I used our Bullet and added way more garlic then recipe calls for, about half the amount of tahini sauce (I probably used about 1/4 cup of tahini sauce), 1 tablespoon sesame oil, 1 diced jalapeno (didn't give the jalapeno mixture to the kids) and mixed in the bullet. Then for the lemon mixture I used 1/2 cup instead of 1/4 cup of lemon. Really good meatless meal. My husband even told me he wouldn't mind eating it 2 nights in a row if we have leftovers. :)