Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post offerings include Meatless Tex-Mex Sloppy Joes and Dulce de Leche Banana Pie. Enjoy!

BLACK BEAN AND SWEET POTATO CHILI

This is from Jolinda Hackett on The Spruce Eats. She wrote, "Whether looking for a vegetarian meal or you simply want a healthy, plant-based dish the whole family will enjoy, this black bean and sweet potato chili is a clear winner. The sweet potatoes and carrots perfectly counteract the spiciness while combining with the beans to create a hearty texture.

"All of the ingredients in this recipe are both vegetarian and vegan, and, if you use water or a gluten-free vegetable broth, it is gluten-free as well. This dish is an excellent source of protein for anyone, whether vegetarians, vegans, or kids. Serve with your favorite chili toppings and a side of cornbread."

Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Makes 5 to 6 servings

To view this online, go to https://www.thespruceeats.com/black-bean-vegetarian-chili-sweet-potatoes-3377973.

Ingredients

2 tablespoons olive oil

2 cloves garlic, minced

1 small onion, diced

2 small sweet potatoes, peeled and chopped

2 medium carrots, sliced

1/2 red bell pepper, chopped, optional

1 (15-ounce) can black beans

1 (15-ounce) can diced tomatoes, or tomato sauce

1/2 cup water, or vegetable broth

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon cayenne, or to taste

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Fresh cilantro, for garnish

Directions

Gather the ingredients.

Heat the olive oil in a Dutch oven or soup pot, over medium heat. Add the garlic and onions and sauté for 1 to 2 minutes.

Add the chopped sweet potatoes, sliced carrots, and chopped bell pepper (if using) to the pan and cook until the onions are soft, 5 to 6 minutes.

Reduce the heat to medium-low and add all of the remaining ingredients, stirring to combine well.

Allow the chili to simmer, partially covered and stirring occasionally over medium-low heat, for 20 to 25 minutes, until the flavors have mingled and the sweet potatoes, carrots, and bell peppers are soft.

Serve in a bowl with desired chili toppings.

Tasty Chili Toppings

Consider a toppings bar for your black bean and sweet potato chili, including salsa, chopped cilantro, sliced green onions, diced avocado, and crushed gluten-free corn tortilla chips. Sour cream, shredded cheese, or vegan substitutes are also good offerings (check labels if gluten-free foods are desired).

How to Store

Store any leftovers in the refrigerator for two to four days and reheat in the microwave. You can also freeze individual portions for later meals. Allow the chili to cool, place it in individual freezer containers, label with the contents and date, and freeze. The chili will maintain its flavor for up to six months. You can defrost it in the refrigerator (6 hours or overnight) before reheating.

Using Dried Black Beans

This recipe uses canned black beans for convenience. You can start with dried black beans but you will need to soak and cook them before adding them to the recipe. Soak a little less than 2 cups for at least 3 hours (or overnight). You can add the soaked beans to the recipe and increase the cooking time to 2 1/2 to 3 hours. Alternatively, you can bring the beans to a boil and let them simmer for 2 hours before adding them to the recipe.

MEATLESS TEX-MEX SLOPPY JOES

This recipe, from Old El Paso, begins, Meatless Mondays just got a new star recipe. Impossible™ Burger is made from plants and makes this vegetarian sloppy joe recipe a delicious new addition to your meatless repertoire. These Meatless Tex-Mex Sloppy Joes use Old El Paso™ Mild Taco Sauce and Old El Paso™ Original Taco Seasoning Mix. Meatless sloppy joes are as fast and easy as the original, taking just 20 minutes from start to finish."

Prep Time: 20 minutes; Total Time: 20 minutes; Makes 4 servings

To view this online, go to https://www.oldelpaso.com/recipes/meatless-tex-mex-sloppy-joes.

Ingredients

1 package (12 oz) Impossible™ Burger

2/3 cup water

1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix

1/2 cup Old El Paso™ Mild Taco Sauce (from 9-oz bottle)

4 burger buns, toasted

1 cup Old El Paso™ Shredded Mexican Style 4 Cheese Blend (from 8-oz package)

1 cup shredded iceberg lettuce

1 medium avocado, pitted, peeled and sliced

1/2 cup chopped tomatoes

Preparation

In 10-inch nonstick skillet, cook Impossible™ Burger over medium-high heat 5 to 7 minutes, stirring frequently, until crumbles are browned and cooked through.

Stir water, taco seasoning mix and taco sauce into Impossible™ Burger mixture; heat to boiling. Reduce heat; simmer uncovered 1 to 2 minutes, stirring frequently, until thickened.

Place about 1/2 cup mixture over bottom of each bun; top with cheese, lettuce, avocado and tomatoes, then top of bun.

Expert Tips

Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.

Old El Paso™ Mild Taco Sauce plays the role that tomato sauce would play in a traditional sloppy joe recipe, with the added benefit of loads of taco flavor for these vegetarian sloppy joes.

We call for Old El Paso™ Mild Taco Sauce in this recipe, but if you’d prefer a bit more heat in your meatless sloppy joes, feel free to substitute Old El Paso™ Medium Taco Sauce.

Buying a whole head of lettuce and slicing it thinly yourself, as opposed to buying it preshredded in a bag, will help to guarantee a fresh, extra-crisp topping for your sloppy joes.

CORN CHOWDER

This comes from the infamous long-since-forgotten emailing list. Makes 4 servings; Time: 30 to 40 minutes

Ingredients

4 to 6 ears of corn

4 cups water

1 tablespoon butter or neutral oil, like canola or grapeseed

1 medium onion, chopped

2 medium potatoes, peeled and chopped

Salt and freshly ground black pepper

2 tomatoes, cored, seeded, and chopped

1 cup milk

1/2 cup chopped parsley leaves, optional

Directions

Shuck the corn and use a paring knife to strip the kernels into a bowl. Put the cobs in a pot with 4 cups water; bring to a boil, cover, and simmer while you continue.

Put the butter or oil in a saucepan and turn the heat to medium-high. When the butter melts or the oil is hot, add the onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until the onion softens, about 5 minutes; add the tomatoes if you’re using them and cook, stirring, for another minute or two.

After the corn cobs have cooked for at least 10 minutes, strain the liquid into the onion-potato mixture; bring to a boil, then turn the heat down so the mixture simmers. When the potatoes are tender, add the corn kernels and milk and heat through. Taste and adjust seasoning if necessary, garnish with the parsley and serve.

AL ROKER'S VEGETABLE LASAGNA

This yumminess is from Al Roker on the Today Show site. It begins, "This vegetarian lasagna, which is bubbling with gooey cheese, is a delicious way to sneak lots of vegetable servings into dinner."

Prep Time: 20 minutes; Cook Time: 1 hour 10 minutes

To view this online, go to https://www.today.com/recipes/al-roker-s-vegetable-lasagna-t108791.

Ingredients

Sauce

2 tablespoons olive oil

1 zucchini, medium dice

1 small yellow squash, medium dice

1 medium yellow onion, medium dice

1 medium red bell pepper, medium dice

Salt and pepper, to taste

4 cloves garlic, minced

4 cups marinara sauce

3 tablespoons chopped basil

1 pinch red pepper flakes

Lasagna

32 ounces whole milk ricotta cheese

2 eggs

1 pound dry lasagna noodles, cooked according to packaging

1/2 cup grated Parmesan cheese

2 cups shredded mozzarella

Preparation

For the sauce:

Heat olive oil in a large sauté pan over medium high heat. Add zucchini, squash, onion and red peppers. Season with salt and sauté vegetables until softened, about 5 minutes. Add garlic and cook an additional minute. Pour in marinara sauce and chopped basil. Add a pinch of red pepper flakes. Cook sauce for 20-30 minutes, stirring occasionally, until slightly thickened.

For the lasagna:

While sauce is cooking, mix together ricotta cheese and egg until combined. Season with salt and pepper.

In a 9x13-inch baking dish, assemble the lasagna: Spoon vegetable sauce on bottom, cover with noodles in a single layer, spread a layer of the ricotta mixture and sprinkle some Parmesan. Repeat until the lasagna is fully built, finishing by covering the top with the shredded mozzarella.

Cover lasagna with aluminum foil. Bake in a 400°F oven, covered, for 40 minutes, then remove foil and cook for an additional 10 minutes, until the cheese turns golden brown.

Once cooked, let lasagna sit for 8-10 minutes before cutting and serving.

BLACK BEAN AVOCADO ENCHILADAS

This is from Kaitlin on her wonderful site, The Garden Grazer. If you've never heard of it, or checked it out, you really should. Go ahead, I'll wait. (Tap, tap, tap...)

Okay, this recipe begins, "A vegan black bean enchilada with creamy avocado, sweet corn, and quinoa. Topped with a delicious Mexican-inspired enchilada sauce!"

Prep Time: 30 minutes; Cook Time: 25 minutes; Total Time: 55 minutes

To view this online, go to https://www.thegardengrazer.com/black-bean-avocado-enchiladas/.

Ingredients

1/2 cup white quinoa (uncooked)

2 medium avocados

15 oz. can black beans

1 1/2 cups sweet corn (I use frozen or canned)

4-5 green onions

1/2 cup chopped fresh cilantro

1 tsp. ground cumin

8 large tortillas (or about 10-12 corn tortillas)

Nutritional yeast for sprinkling

Optional: lightly sautéed spinach

For the enchilada sauce:

3 cups vegetable broth

1/4 cup tomato paste

1/4 cup all-purpose flour (I use gluten-free)

2 Tbsp. olive oil

2 tsp. ground cumin

1/2 tsp. smoked paprika

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. chili powder

Salt/pepper to taste

Directions

Rinse and cook quinoa according to package directions. (For 1/2 cup quinoa I use 1 cup water or veggie broth.)

Meanwhile, make the enchilada sauce: In a small bowl, add flour and spices. In a saucepan over medium heat, add olive oil. Once warm, add tomato paste and flour/spices. Cook 1 minute, whisking. Whisk in broth, and bring to a boil. Reduce heat to simmer, and cook until thickened, about 8 minutes. Salt/pepper to taste.

Meanwhile, dice the avocado and slice green onions.

In a large bowl, add black beans (rinsed and drained), corn (thawed if frozen), green onions, cumin, and lightly sautéed spinach if using. Add cooked quinoa and stir. Add avocado and lightly toss to combine.

Preheat oven to 375°F (190°C).

In a 9×13-inch baking dish, pour a small amount of sauce to coat the bottom.

Evenly distribute the black bean/quinoa mixture down the center of each tortilla, roll up, and place seam side down in the dish. Pour remaining sauce over the enchiladas.

Bake for about 25 minutes. Garnish with more fresh cilantro, green onions, or sprinkle with nutritional yeast before serving if desired.

Notes

For gluten-free: Use GF flour and GF tortillas. (I use Bob's Red Mill gluten-free all-purpose flour.)

DULCE DE LECHE BANANA PIE

This is from Old El Paso, and begins, "A flaky homemade pie crust complements a caramel and banana cream filling." If that doesn't sound absolutely yummy, I don't know what does!

Prep Time: 20 minutes; Total Time: 1 hour 5 minutes; Makes 8 servings

To view this online, go to https://www.oldelpaso.com/recipes/dulce-de-leche-banana-pie.

Ingredients

1 cup Gold Medal™ all-purpose flour

1/2 teaspoon salt

1/3 cup plus 1 tablespoon shortening

2 to 3 tablespoons cold water

1 can (13.4 oz) dulce de leche

3 ripe medium bananas

1 cup whipping cream

1/4 cup powdered sugar

1/2 cup semisweet chocolate chips

1 teaspoon vegetable oil

Preparation

Heat oven to 450°F. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

On lightly floured surface, shape dough into a ball. Flatten ball to 1/2-inch thickness, rounding and smoothing edges. With floured rolling pin, roll dough into 11-inch round, rolling from center to edge. Fold dough in half; place in 9-inch glass pie plate. Unfold; gently press in bottom and up side of plate, being careful not to stretch dough.

Fold and roll edge of dough under, even with plate; flute edge. Prick bottom and side of dough generously with fork. Bake 9 to 12 minutes or until light golden brown. Cool completely, about 30 minutes.

Spoon contents of can of dulce de leche into center of cooled crust; gently spread to edge. Thinly slice bananas; arrange over dulce de leche.

In medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Spread over bananas.

In small resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on High 30 seconds; knead bag to mix melted chips and unmelted chips. Microwave 15 to 30 seconds longer or until all chips are melted and smooth. Snip off tiny corner of bag. Pipe melted chocolate mixture over whipped cream. Store pie in refrigerator.