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Thursday, November 21, 2013

Mexican Vegetarian "Filling"

























You know, I have no idea what to name this dish.  It derived from my Mexican Chicken recipe, which I have used, primarily in enchiladas.  This, however, I put over Mexican Rice, and then whole wheat pasta when I heat up the leftovers the next day...it's not a stew, although it can be eaten alone.  It was initially created for a Meatless Monday, but I ate it for lunch the next two days...I really liked it, and even Matthew said it tasted good (he is not a fan of beans, especially black beans, so that was a win).  If you are looking for a hearty vegetarian dish, I highly recommend it! Enjoy!

Heat a large saute pan.  Add:

1 T olive oil 
4 tabs butter 

Saute, until translucent:

1 onion, diced 

Add:

4 garlic cloves, diced
1 jalapeno, chopped

Turn up heat, add: 

3 small sweet potatoes, cubed (small, like 1/4")

Cook about 5 minutes, or until they begin to caramelize slightly. Season, to taste, with: 

salt 
pepper
paprika 
cumin 

Continue to cook for another few minutes.  Add:

1-2 qts chicken stock (enough chicken stock to cover 3/4 chicken)

Add: 

1 tsp onion powder
1 tsp garlic powder
1/4 tsp paprika
1/4 tsp cumin
Season with salt and pepper

Lower heat, cover, cook for 10 minutes.  Add:

1 can black beans, drained
1 zucchini, chopped
1 cup spinach 
1/2 roasted red pepper (from a jar), chopped

Cook for another 10 minutes, or until zucchini is soft, but not mushy.  You can leave it on low until you are ready to use, preferably uncovered!  Soooooooo good, even Matthew liked it!

Ingredients
1 T. olive oil
4 tabs butter
1 onion, diced
4 garlic cloves, diced
4 Chicken Thighs
1 tsp onion powder
1 tsp garlic powder
1/4 tsp paprika
1/4 tsp cumin
1 - 2 qt chicken stock, based on size of chicken
Sal & pepper to taste
Extra salt, pepper, paprika & cumin to taste

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