Vegetarian Zucchini, Black Bean and Corn Enchiladas

Mention “enchiladas” and I know that I will enjoy the dish. I found a recipe for a healthy vegetarian adaptation of traditional meat enchiladas which uses zucchini, black beans and cheese as the main ingredients. Corn tortillas add flavor, too, making this casserole quite delicious. The recipe lowers the fat content by using canned, drained black beans rather than refried beans and steamed corn tortillas rather than fried tortillas. The recipe also features zucchini and corn which add flavor, low calorie content and nutritional value. I’ve really learned to enjoy Mexican dishes as restaurants featuring Central American cuisine have become more prevalent in our region. Yum, this vegetarian recipe adaption of enchiladas is a keeper and is a good way to enjoy a “plant-based” meal.

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Vegetarian Chili with Pumpkin

Here’s a different kind of chili –vegetarian chili with pumpkin. I was a bit skeptical of adding pumpkin puree to chili and omitting the beef but went ahead and gave it a try. And I was pleasantly surprised. The result is a dish which has the spices of traditional chili; full of vegetables and black beans which add texture and flavor. The pureed pumpkin thickened the chili but didn’t overpower it. 

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Spinach and Dill Rice

If you had told me that spinach and rice made a great combination; I might not have believed you. But while looking for ways to use my spring harvest of dill, I noticed a recipe combining spinach and rice along with dill and feta/Parmesan cheese. It’s from the cookbook, Vegetarian Epicure, Book Two. I’m not sure what region or type of cuisine this might be from; but it’s an interesting way to cook spinach and I’m trying to find creative ways to increase vegetables in my diet.

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