The Sensitive Kitchen

Thursday, October 29, 2015

Creamy Black Bean Spinach Enchiladas

For the sauce:

2 Tbsp sunflower oil
3 Tbsp unbleached all-purpose flour
3 Tbsp chili powder
1/2 tsp cumin powder
1/4 tsp garlic powder
2 to 2 1/2 c no-chicken broth

Heat oil in a medium saucepan over medium heat. Add flour; whisk to combine. Cook a couple of minutes, then whisk in spices. When mixture is fragrant, add broth, whisking continuously. Reduce heat to medium-low; simmer until thickened, about 5 minutes. Set aside.

For the filling:

1/2 yellow onion, diced
2 tsp sunflower oil
1 pound (2 c) nonfat cottage cheese
3/4 c pepper jack or Mexican blend shredded cheese
15-oz can black beans, drained and rinsed
1 c frozen spinach
3 Tbsp cilantro, shredded

Saute onion in sunflower oil over medium-high heat until softened and a bit brown. Set aside. Puree cottage cheese until smooth. Mix in remaining filling ingredients. Set aside.


1 dozen corn tortillas

In an oiled 13"x9"x2" casserole dish, layer sauce, tortillas and filling, beginning and ending with sauce. Top with additional shredded cheese if desired. Bake, covered, at 400 degrees for 20 minutes. Uncover and bake an additional 5 to 10 minutes, or until cheese is melted and dish is bubbling.

Can also be made in a slow cooker. Reserve additional cheese for topping. Cook covered on HIGH for 2 to 4 hours. In the last 15 minutes of cooking, sprinkle cheese on top, replace cover and finish cooking.

Labels: , ,

Monday, October 12, 2015

Grain-Free Pumpkin Coconut Pancakes

These are not just good with qualifiers, such as if you are grain-free or on a celiac diet... they are just plain good, period! My kids prefer them with chocolate, I like crystallized ginger, you may prefer nuts... feel free to customize them with your own add-ins to taste. Do keep the pancakes small as they will cook better. 

1/4 c pumpkin puree
1/4 c buttermilk
1 Tbsp Sucanat
3 eggs or 3/4 c egg whites
1 tsp vanilla
1/4 c coconut flour
3/4 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp ground cardamom
1/8 tsp ground cloves
1/2 tsp baking soda
1/4 tsp salt
1 Tbsp mini chocolate chips (optional)
1 Tbsp crystallized ginger bits (optional)

Heat a griddle or nonstick skillet over medium heat.

While griddle heats, whisk together coconut flour, spices, salt and baking soda. In a separate bowl (I use a 2-cup Pyrex pouring measure), whisk together pumpkin puree, buttermilk, sugar, eggs and vanilla. Add dry ingredients to wet ingredients. Whisk until just combined. Stir in chocolate chips and/or ginger bits as desired. 

Spray pan with nonstick spray. Spoon batter onto skillet by tablespoonfuls to make about 12 smaller pancakes. Cook, serve warm and enjoy.

Labels: ,