Black Bean & Sweet Potato Stuffing Sliders with Spicy BBQ Sauce

I know, this sounds insane. But don’t worry – that’s because it is.Black Bean & Sweet Potato Sliders // Pancake Saturday

Black Bean & Sweet Potatoes Sliders // Pancake Saturday Black Bean & Sweet Potatoes Sliders // Pancake Saturday

My cousin came to visit over the weekend and we thought it would be fun to have a mini Thanksgiving since we won’t have any family around for the actual day. Stay tuned for a What We Ate coming later this week. Anyway, my cousin loves stuffing but I ended up buying way too much stuffing mix so I’m adding it to everything.

The sliders themselves are delicious and filling but the sauce! Spicy and sweet and delicious. Its totally out of the ordinary to mix stuffing with barbecue sauce, I know, but this is a winning combination. You could be traditional and top these with cranberry sauce or even gravy! but promise me you’ll at least make these once with the barbecue sauce. The sauce doesn’t end at these burgers though, you could put it on anything that requires BBQ sauce.

Black Bean & Sweet Potatoes Sliders // Pancake Saturday

Oh! And I made homemade slider buns for the occasion! I’ve never made bread before and it was kind of fun to know I made almost everything on that burger. I definitely recommend making your own burger buns some time if you haven’t yet.

Black Bean & Sweet Potatoes Sliders // Pancake Saturday

Black Bean & Sweet Potatoes Sliders // Pancake Saturday

Black Bean & Sweet Potato Sliders

Makes 6 sliders 

1 can black beans, drained & rinsed
1 medium sweet potato, peeled & cubed, about 1 cup
1 garlic clove, grated
1/4 tsp onion powder
1/4 tsp paprika
1 egg
3/4 cup Pepperidge Farm Seasoned Stuffing Mix (not the cubes, the kind that looks like breadcrumbs)
2 tsp olive oil
1/2 cup Spicy BBQ sauce, recipe below
salt & pepper, to taste
Toppers – Optional
lettuce
tomato
onion
avocado
bacon(!!)

Preheat the oven to 400F. Toss the sweet potato with salt, pepper and 1 tsp of olive oil and bake for 15 – 20 minutes or until tender.

Add the slightly cooled sweet potatoes to a food processor and puree. Add the black beans and pulse, leaving some texture. Add the mixture to a bowl and add the garlic and spices, egg and stuffing mix. Mix everything together until it’s fully incorporated. Form the patties into six sliders depending on the size of the buns you’re using.

Heat 1 tsp of olive oil in a large skillet over medium hight heat. Heat the sliders through, crisping each side. Top the sliders with your desired toppings and a dollop of the spicy bbq sauce.

Black Bean & Sweet Potatoes Sliders // Pancake Saturday

Spicy BBQ Sauce
Yields approx. 1 cup

1 cup your favorite BBQ sauce
2 tbsp grape jelly
1 1/2 sriracha chili sauce

Add all the ingredients to a small sauce pan over low heat. Whisk until combined and heated through. Keeps in the fridge for up to 2 weeks.

Black Bean & Sweet Potatoes Sliders // Pancake Saturday

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Peach Salsa

IMG_5246We’ve been experiencing really lovely weather. It’s chilly overnight into the early morning, somewhere around 45-50F, and then some sunshine and breezy, warm temps in the afternoon, around 73F. The leaves are changing and it’s beautiful! Fall is definitely my favorite season.

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It’s sad having to say goodbye to summer but it’ll be back.. eventually. If you remember all of my complaining last year you’ll also remember that we had to wear coats into JUNE. I’m trying not to focus on that, though. Here’s a recipe to help you use up some of those last summer ingredients you may have laying around and maybe use the grill one last time.

Peach Salsa
Yields approx. 3 cups

2 semi-ripe peaches (make sure they aren’t too soft), pitted and chopped
1 lime, zest & juice (all I had left was a lemon but you can use either, I’d prefer lime)
1-2 tbsp frech cilantro, chopped
1/4 cup which onion, chopped small
1 jalapeno, chopped (if you want to make this a little spicy leave some of the ribs and seeds. Remove them completely for a milder salsa)
salt, to taste
D7K_7824Chop everything up and mix it all together in a bowl!

D7K_7828This is delicious all alone accompanied by chips or served over grilled fish or chicken. Pierre and I devoured this!

 

Tempeh Tortilla Stacks

Bev made this recipe and it looks amazing. Have you checked it out yet? I wanted to make a similar recipe for the vegetarian palate and with ingredients I had on hand.D7K_6982All you need to know is that these rock and you have to shove them in your face ASAP.

Tempeh Tortilla Stacks
seves 2

1/2 onion, chopped
1 large garlic clove, chopped
1/2 cup yellow corn kernels, I used frozen
1/2 cup canned black bean, drained & rinsed
4 oz tempeh, crumbled*
1/2 lime, juiced
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp chili powder
Salt & pepper to taste
1 tsp olive oil
2 cups fresh spinach
1/2 – 3/4 cup shredded cheddar cheese
1/4 cup fresh cilantro, torn or chopped
1 avocado, sliced
4 small flour tortillas

Preheat the oven to 400º F. Heat the olive oil in a medium skillet over med-high heat. Add the onion and garlic and cook for about 5 minutes. Add the tempeh, corn, black beans, spices and lemon juice. Cook the mixture for 5 – 10 minutes. Lay a tortilla on a greased baking sheet and start to build the stacks.
Tortilla > 1/4 of the cheese > 1/4 of the spinach > 1/4 of the tempeh mixture > torn cilantro > 1/4 avocado > 1/4 cheese > REPEAT

D7K_6980Bake the stacks for 10 – 15 minutes, or until the tortillas are crisp. 
D7K_6989A little hot sauce on top MAKES THIS. You could also top these with salsa, sour cream, MORE CHEESE, fresh tomato. Pretty much anything.

*You can absolutely make this with ground beef/chicken/turkey but I want to challenge you to make this with tempeh if you’ve never tried it! I promise you will not know the difference if you give it a try. The best way to crumble the tempeh is to slice it and then rough chop.

**Make these vegan by using vegan cheese!

Black Bean Taco ‘Meatballs’

These are amazing. I know I say that a lot, but really, these are amazing. They look just like regular meatballs, right? These are anything but ordinary.

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I was in the market for a new easy, go to meal and I got it. Eva popped these back like they were candy. Well, not really because I broke them up for her, but in theory. You catch my drift. I had a pretty happy husband, too.

Black Bean Taco ‘Meatballs’
serves 4, about 16 ‘meatballs’

1 15oz can black beans, drained and rinsed
1/2 cup onion or 2 scallions, chopped
2 garlic cloves, chopped
1/4 cup shredded Mexican blend cheese
1 tsp ground cumin
1 tsp smoked paprika
2 tbsp fresh cilantro, chopped
1 lemon, juiced
salt & pepper to taste
1/4 cup olive oil
3/4 cup panko breadcrumbs
Cooking spray
Small tortilla wraps
Any taco/burrito toppings you like!

Preheat the oven to 350º F. Add all of the ingredients to a food processor except for the oli and breadcrumbs. Turn on the processor and slowly drizzle in the olive oil until everything is mixed together. You may have to stop the processor and scrap the sides down a few times. Transfer the mixture to a large bowl and add the breadcrumbs and stir everything together until it’s all combined. Roll about 1 tablespoon of  the mixture with your hands to make 1″ balls. Lay them on a baking sheet lined with foil and cooking spray or a light coating of oil.

D7K_6867 Bake for 25 – 28 minutes or until they are slightly crisp on the outside.

D7K_6884 Assemble these as you like! I just mashed up and avocado and wrapped them in a small tortilla with tomatoes.

D7K_6875So delicious!

Notes:

  • You could made this recipe with ground beef/chicken/turkey
  • These will keep in the freezer for up to 6 months if tightly sealed
  • These make a wonderful salad topping or lettuce wrap filler
  • You can play with the spices and make this your own flavor
  • Simply omit the cheese to make these vegan
  • These will last up to 6 months in the freezer if tightly stored

Three Bean Chili

We got a bunch of snow dumped on us last week, how about you? I like snow but I am so ready to live at the beach again. I am a beach bum through and through. The funny thing is that I begged Pierre to get a job ‘up north’ when we were engaged. I had been living in Florida for 7 years and wanted the seasons in my life. Oh, how I regret those words now. Ugh. Pierre always laughs when I say “WHY IS IT SO COLD?”. So I made you chili to warm you up. And I put booze in it.
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Three Bean Chili
Serves 2 – 4

1 small onion, chopped
2 garlic cloves, chopped
3 cups mushrooms, cleaned, stems removed and chopped
1/2 cup red pepper, seeds removed and chopped small
1/2 cup each canned red kidney beans, cannellini beans & black beans, drained & rinsed well
1/2 cup red wine*
2 tbsp tomato paste
2 cups vegetable stock
1 tsp each ground cumin, chili powder & smoked paprika
salt & pepper to taste
2 tsp olive oil

Toppings (optional)
Lime juice
Fresh avocado
Chopped cilantro
Crushed tortilla chips
Fresh parsley
Fresh oregano
Sour cream
Greek yogurt
Shredded cheddar cheese
Crumbled bacon
Shredded chicken or steak

In a large stock pot or, Dutch oven, heat the olive oil until it ripples over medium high heat. Add the onion and garlic, cooking until they are fragrant  Be careful the garlic doesn’t burn, this can happen really quickly. Next, add the mushrooms. Saute everything together until you see brown bits forming on the bottom of the pot. Add the tomato paste and stir.

D7K_4650Add the red wine and scrape all the bits off the bottom of the pot with a wooden spoon or rubber spatula. When the wine starts to reduce, add the beans and red peppers.
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This is what you want. Nice and thick. MMM. Add the stock and spices along with the salt & pepper.

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Bring everything to a simmer over medium heat for about 20 minutes. The chili will thicken and reduce slightly.

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I love this chili but I think I like the toppings even more. I chose fresh cilantro, avocado and fresh lime juice. And cheese, lots of cheese.

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And of course Pierre wouldn’t accept this dinner without garlic bread on the side. I also crumbled bacon on his.D7K_4714

*I used some Pinot Noir that I had around the house but you can use any red wine you like. If you don’t want to use red wine you can substitute it for more stock.

Vegetarian Chili with Kale & Quinoa

 

 

Ever need a big bowl of comfort in your life?
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This chili is so easy and fast to put together. You’ll be comforted in no time.

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Vegetarian Chili with Kale & Quinoa
Serves 4

1 small onion, sliced thin
3 garlic cloves, chopped
1 medium sweet potato, peeled & chopped into small dice, about 2 cups
1/4 cup vegetable stock, water will work if you don’t have stock, or you could even use beer
2- 14oz cans tomato sauce
1 can black beans, drained & rinsed
1 can red kidney beans, drained & rinsed
4 cups kale, washed, dried & chopped
1/2 cup dried quinoa, I used red quinoa
1 tbsp ground cumin
1 tbsp smoked paprika
1 tsp ground coriander
Salt & pepper to taste
1 tbsp olive oil

Cook the quinoa according to packaged directions and set aside. In a large pot (with a tight fitting lid), heat the olive oil over medium high heat and saute the onions and garlic until translucent and they start to caramelize. Add the sweet potato and stock. With a spatula or a wooden spoon scrape any bits on the bottom of the pot. Add the tomato sauce, beans and spices. Allow the chili to simmer over medium low heat until the sweet potato has cooked though, about 15 minutes. Turn off the heat and add the kale and quinoa, stir until the kale has softened.

D7K_2735Make sure you serve this with cornbread!

 

Bean & Barley Tortilla Bake

Today is a good day. Today I bring you layers of goodness. Mondays stink sometimes but knowing that I will have a great meal at the end of the day always picks me right up. This recipe is really similar to my Chicken & Cheese Tortilla Bake but I gave it a facelift. A meat-free one, of course ;). This recipe is really versatile, you can add shredded beef or chicken if you want or change up the salsa, or the cheese, to one of your favorites.

Bean & Barley Tortilla Bake
Serves 4

1/2 can black beans, drained & rinsed
1 cup cooked barley
8 oz softened cream cheese (you can substitute with ricotta or cottage cheese)
1/2 cup salsa
4 flour tortillas (the size of the tortillas depends on the size of your baking dish, I used 8″)
1/2 cup shredded cheddar cheese
2 tsp + sprinkling Mrs. Dash Southwest Chipotle (you can make your own by mixing 1/2 tsp each of cumin, chili powder, chipotle pepper or cayenne pepper)
1 tsp + sprinkling  granulated garlic
2 tsp cumin
Salt & pepper to taste
Cooking spray

Preheat the oven to 400ºF. In a bowl mix together the black beans, cooked barley 2 tsp Mrs. Dash, 1 tsp garlic, 2 tbsp cumin, salt and pepper, set aside. Mix the cream cheese and salsa in a separate bowl.

Stack the tortillas on a cutting board and cut into quarters. The dish I used was too small for my tortillas so I just cut them to fit the best that I could. Don’t skip this step, it makes dishing out portion a lot easier! Spray a circular oven safe dish with high sides with cooking spray. Start with one layer of tortilla, then 1/3 of the black bean and barley and last, 1/3 of the cream cheese and salsa mixture, and a 1/4 of the shredded cheddar. Continue layering two more times. The top layer will be tortilla, shredded cheddar and a light sprinkling of granulated garlic and Mrs. Dash.

Bake for 18 – 20 minutes or until the cheese in melted and the tortillas start to crisp.

I served this with a little homemade guacamole and sauteed kale!

I just can’t get enough of those layers! MMMM.