comfort food Archives | Stephanie Dreyer

comfort food Archives | Stephanie Dreyer

October 10, 2019
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Fall is here and you know what that means? Comfort food! This Chili Mac is where it’s at! I love this recipe because it combines my two comfort foods: Chili and Mac ‘n Cheese. YESSSSSSSS!

Chili Mac

This mouthwatering recipe is one of over 50 awesome plant-based recipes in Robin Robertson’s newest cookbook, Vegan Mac & Cheese. Each recipe is more inventive than the next, taking the ultimate comfort food to new levels. Her delectable pasta dishes feature vegan cheese sauces that start with plant milks, vegetables and nuts as their base ingredients.

An entire chapter is devoted to veggie-loaded mac and cheese dishes, including Buffalo Cauliflower Mac, Arugula Pesto Mac Uncheese and Smoky Mac and Peas with Mushroom Bacon. Another chapter serves up meatless mac and cheeses made meaty with lentils, jackfruit, mushrooms and more. There are also fun recipes like Mac and Cheese Balls, Mac ‘n Cheese Pizza, Waffled Mac and Cheese and Cheesy Mac Muffins. Robin also includes toppings, add-ins and other ways to kick your mac and cheese up a notch. This cookbook is definitely a highlight among the new additions to my cookbook collection this year.

Excerpted from Vegan Mac & Cheese by Robin Robertson © 2019 Quarto Publishing Group USA Inc.

Print Recipe
Chili Mac
Chili Mac
Servings
Ingredients
Chili
Sauce
Pasta
Toppings (optional)
Servings
Ingredients
Chili
Sauce
Pasta
Toppings (optional)
Chili Mac
Instructions
  1. To make the chili: In a saucepan over medium heat, combine all the chili ingredients. Cover the pan and cook, stirring occasionally, until heated through and the flavors are well blended, about 5 minutes. Add as much water as needed to create a sauce-like consistency and prevent the chili from sticking to the bottom of the pan. Reduce the heat to low and simmer, stirring frequently, until heated through and any raw taste from the chili powder is cooked off, about 15 minutes.
  2. To make the sauce: In a high-speed blender, combine all the sauce ingredients. Blend until very smooth and creamy. Set aside.
  3. To make the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Drain the pasta and return to the pot.
  4. Pour the sauce over the pasta and toss to combine.
  5. Preheat the oven to 350°F (180°C). Lightly coat a 9 × 13-inch (23 × 33 cm) baking dish with cooking spray.
  6. Spread the pasta mixture into the prepared baking dish. Spread the chili evenly on top of the pasta.
  7. To finish: Sprinkle the tortilla chips on top of the chili. Bake for 20 minutes until hot. Serve topped with the avocado.

December 15, 2018

These Black Bean and Potato Enchiladas are my favorite Mexican food! I love me some tacos, and tamale pie was a special treat as a kid, but these enchiladas are my comfort food.

With both red and green sauces, they look especially festive for the holidays, but they’re tasty enough to eat all year long.

One of the reasons I love these black bean and potato enchiladas so much is that they use one of my favorite meal prep tips: Repurpose leftovers. That’s actually how this recipe originated.

I had made roasted potatoes for dinner as a side dish one night and had tons of leftovers. I jazzed up some canned beans and folded them into a batch of these enchiladas.

The whole family loved them so much that I knew I had a winning recipe. I hope you and your family enjoy them!

Black Bean and Potato Enchiladas

Serves 4-6

Ingredients:

  • 2 cans black beans
  • 4 cloves garlic, chopped
  • Juice of 1 lemon
  • 2 teaspoons cumin
  • 2 teaspoons salt
  • 3 cups baby potatoes, quartered
  • 12 corn tortillas
  • 2 jars salsa verde (plus additional for serving, if desired)
  • 1 can red enchilada sauce

To serve:

  • Avocado, sliced
  • Lime wedges
  • Cilantro, minced

Directions:

  1. Preheat the oven to 350 degrees.
  2. Place the potatoes on a baking sheet and toss with 1 tablespoon of olive oil, 1 teaspoon of salt, and a ½ teaspoon of freshly ground pepper. Roast for 30 minutes.
  3. When potatoes are done cooking, empty the black beans and their liquid into a large skillet. Stir in the garlic, lemon juice, cumin, and salt.
  4. Add in the potatoes. Cook for about 10 minutes until all the liquid is absorbed.
  5. Coat the bottom of a casserole dish with the salsa verde.
  6. Heat the corn tortillas on each side until pliable (about 20-30 seconds). Take each one and spoon a heaping amount of filling into it and roll seam side down. Continue with all tortillas.
  7. Pour the enchilada sauce on top of the tortillas. Use a spoon to spread the sauce evenly across the enchiladas.
  8. Add the remaining salsa verde on top and swirl to combine.
  9. Bake for 20 minutes until heated through.
  10. Serve with more salsa verde, sliced avocado, lime wedges, and chopped cilantro.

 

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