Falafel

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Ingredients

  • 2 cans chickpeas, drained
  • 1 onion, chopped
  • 1 tomato, diced
  • 1 medium cucumber, half sliced and half shredded
  • 4 garlic cloves, minced
  • 2 teaspoons cumin
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 teaspoons parsley
  • 2 teaspoons cilantro
  • 6 tablespoons flour
  • pitas
  • 6 ounces plain yogurt
  • 1 tablespoon lemon juice

Directions

  1. Preheat oven to 425° F.
  2. In a food processor, combine chickpeas, onion, garlic, cumin, salt, black pepper, parsley, cilantro, and flour. Mix until thoroughly combined and the chickpeas are mashed.
  3. Form 1-inch balls of falafel dough and flatten. Place on a greased baking sheet and bake for 20 minutes. Flip and bake for another 20 minutes.
  4. In a small bowl, mix shredded cucumber with yogurt and lemon juice.
  5. Cut pitas in half to form a pita pocket. Place 3 to 4 baked falafels inside. Top with sliced cucumber, tomato, and sauce.

Adapted from Food Network.

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Enchiladas 2

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Servings: 4 – Total time: 40 minutes

Ingredients

  • 4 flour tortillas
  • 1 can enchilada sauce
  • 1 teaspoon cumin
  • 1 can black beans, rinsed and drained
  • 1 cup shredded Mexican cheese blend
  • 1 cup frozen corn
  • green onions, chopped
  • 1 onion, chopped
  • 1 tomato, diced
  • shredded lettuce
  • sour cream
  • cooking spray

Directions

  1. Preheat oven to 350°F.
  2. In a large bowl, combine black beans, corn, green onions, onion, tomato, 1/2 cup cheese, and 1/4 cup enchilada sauce. Mix well and add cumin. 
  3. Spread 1/4 of vegetable mixture onto each tortilla. Roll up each tortilla.
  4. Use cooking spray to grease a 9 x 13 inch baking dish. Place tortillas side by side in dish and cover with remaining enchilada sauce and cheese. Bake for 30 minutes. Top with lettuce, tomato, and sour cream.

Nacho Pizza

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Ingredients

  • 1 pizza crust
  • 1 can refried beans
  • 1 avocado, diced
  • 1-2 roma tomatoes, diced
  • shredded cheddar cheese
  • green onions, chopped

Directions

  1. Preheat oven to 450°F.
  2. While oven is preheating, spread refried beans on top of pre-cooked pizza crust. Sprinkle cheese on top, then add avocado, tomato, and green onions. Top with some more cheese.
  3. Bake for 15 minutes.

Tomato and Basil Pesto Pizza

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Ingredients

  • 1 prebaked pizza crust
  • 2 tablespoons pesto
  • 2 garlic cloves, chopped
  • 1 cup mozzarella cheese
  • 2 large tomatos, chopped
  • 1/4 cup thinly sliced basil

Directions

  1. Preheat oven to 450° F.
  2. Spread pesto evenly over pizza crust. Top with garlic, tomato, and cheese. 
  3. Bake for 5 minutes. Sprinkle with basil and cook for another 8 minutes. Serve.

Adapted from Cooking Light’s The Essential Dinner Tonight Cookbook.

Mexican Quinoa

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Servings: 4  –  Total time: 30 minutes

Ingredients

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 4 servings uncooked quinoa, rinsed and drained
  • 2 cups vegetable broth
  • 1 can black beans, rinsed and drained
  • 1 tomato, diced
  • 1 cup frozen corn
  • 1/2 teaspoon salt
  • shredded cheese
  • sour cream

Directions

  1. Heat olive oil in a large saucepan over medium-high heat. Add garlic and sauté for 1 minute.
  2. Stir in uncooked quinoa, broth, beans, tomato, corn, and salt and bring to a boil. Redue heat to medium and cover. Allow to simmer for about 25 minutes or until liquid is absorbed.
  3. Serve with cheese and sour cream.

Adapted from Annie’s Eats’ Mexican Quinoa recipe.

Spinach and Artichoke Pizza

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Servings: 4  Total Time: 30 minutes

Ingredients

  • 1 pizza crust
  • 1 cup mozzarella cheese
  • 1/4 cup parmesan cheese
  • 2 cups baby spinach
  • 1 can artichoke hearts, quartered
  • 1 garlic clove, minced
  • 1 shallot, sliced
  • 2 tablespoon2 olive oil
  • 1 roma tomato, diced

Directions

  1. Preheat oven to 400ºF.
  2. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add shallot and cook until softened. Add spinach and cook until wilted.
  3. Spread 1 tablespoon olive oil over pizza crust. Top with cheese, artichokes, garlic, and cooked spinach and shallot.
  4. Bake for 8 to 10 minutes or until cheese is melted.
  5. Remove from oven and top with diced tomato.

Adapted from 5 Minutes for Mom.