Veg and Pinto Bean Enchiladas with Homemade Roasted Poblano Peppers Sauce
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These vegetable and pinto beans enchiladas are perfect cozy and comfort food and all-time family favorite. Amazingly smoky and flavorful homemade enchilada sauce elevates the dish to next level. Roasted poblano peppers and tomatoes add a rich yet subtle smoky flavor as roasting them brings out a slight sweetness and concentrates their delicious flavors. Also addition of chipotle peppers in adobo sauce adds a deep, smoky and spicy flavor to the sauce that is full of delicious Mexican Flavors! These delicious and cheesy vegetarian enchiladas are stuffed with tons of vegetables, pinto beans and blend of seasonings to compliment the veggies. Although making your own enchilada sauce takes some time than using a store bought sauce, I highly recommend doing that for the best possible flavor!
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The BEST Mexican Pinto Bean Soup (Easy Stew Recipe)
This Mexican-inspired pinto bean soup is creamy, hearty, nourishing, and packed with flavor! Combining pinto beans, fire-roasted tomatoes, veggies, broth, and Mexican seasonings leads to a soup that is ridiculously more-ish. Plus, this recipe can be made in just one pot, is gluten-free, dairy-free, vegetarian (vegan), high-protein, high-fiber, low-fat, and not to mention low-cost! ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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Ingredients:
1 tbsp olive oil
1 medium onion diced
1 (14 oz) can fire-roasted tomatoes
3 garlic cloves minced
2 small (150 g) carrots peeled and diced
1 medium (135 g) potato peeled and diced
1 tsp oregano dried
1 tsp ground cumin
1 tsp smoked paprika
Red pepper flakes to taste
2 bay leaves (optional)
2 cups vegetable broth
2 (14 oz) cans pinto beans drained and rinsed
Salt and pepper to taste
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Crispy Chile Relleno
What makes a good chile relleno? To me it's a crispy crust! We've got an easy recipe for this classic Mexican dish...
Crispy Chile Relleno
4 – 6 Poblano peppers, roasted and peeled
1 lb. ground beef
½ of yellow onion, chopped
2 garlic cloves, minced
1 tsp oregano
2 tsp chili powder
1 ½ cups all-purpose flour
2 tbsp cornstarch
1 tsp cumin
1 tsp baking powder
Salt and pepper, to taste
½ - 1 can beer (we prefer a light beer like Coors Light)
Monterrey jack cheese, sliced
Oil for frying
In a skillet, brown the beef over medium-high heat. When it begins to brown, add in the onion, garlic, oregano and chili powder. Continue cooking until hamburger is done and onions are tender. Set aside.
In a bowl, whisk together the flour, cornstarch, cumin, baking powder and salt and pepper. Whisk in the beer until it reaches a pancake batter consistency. Set aside.
Take the peppers and cut a slit from the top down the middle- be careful not to cut all the way down the pepper. Leave about ½ - 1- inch from the bottom uncut. Carefully place about three slices of cheese in the peppers followed by about 2 tbsp of the beef, depending on the size of the peppers.
Take a skewer and “sew up” the seam of the pepper.
Heat the oil over medium-high heat until about 350 degrees F. in a skillet. Spoon the beer mixture evenly all over the peppers. Be sure to add batter over the open seam of the peppers. Place in the pepper in the oil, uncut side down, and fry until golden brown. Flip and fry the seam side until golden brown. Cool on a wire rack.
Top with shredded cheese, cheese sauce or salsa. Serve warm.
Tip: depending on the size of your peppers you may need to make more wet batter mixture.
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Pinto-and-Rice Burgers | Everyday Food with Sarah Carey
I love a good, classic hamburger, but sometimes I just want something a little lighter. That's why I love these easy pinto-bean burgers. They don't weigh me down, but they're still filling and flavorful enough to satisfy a serious burger craving. They're made with canned pinto beans, but you could also use black, white, or red beans -- whatever you have on hand.
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Don't forget to check out the video. I'll show you how to form the burgers without getting your hands messy and the best time to top the burgers with cheese so it melts perfectly. Wait 'til you see how golden and delicious they look!
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Recipe Ingredients:
2 cans (15.5 ounces) pinto beans, rinsed and drained
1 3/4 cups cooked long-grain white rice
1/3 cup plain dried breadcrumbs
1 bunch scallions, thinly sliced
1/4 cup chopped fresh cilantro
2 large eggs, lightly beaten
Coarse salt and ground pepper
1/3 cup olive oil, divided
8 hamburger buns
Toppings, such as mayonnaise, mustard, lettuce, avocado, tomato, cheese, and cucumber (optional)
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Pinto-and-Rice Burgers | Everyday Food with Sarah Carey
Vegan Mexican Pinto Beans Recipe| Mexican Black beans Recipe | Canned Pinto Mexican Beans
Mexican Black Beans are the most delicious filling for tacos, burritos, or enchiladas.
This is a tasty vegetarian filling recipe high in protein and ready in 15 minutes for a quick healthy vegan dinner.
Vegans love their black beans, and these Mexican black beans never disappoint. It’s the most simple 15-minute high-protein vegan dinner that even the kids adore.
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Simple and delicious Goan recipe learn to cook with Chef Pinto | Okra Amsol
Simple and delicious veg recipe ????
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here are some of my veg recipes ????
Veg pulao
Okra stir fry
breadfruit caldine
Lady finger Amsol
Lady finger. 20 each
Red chillies. 3 each
Kokum. 8 each
Onion red. 1 each
Coconut oil. 1 tblspn
Salt. to taste.