Black Bean & Red Quinoa Enchiladas

Ingredients

4 tomatillos

4 garlic cloves

2 limes

1 large bunch cilantro

1 poblano pepper

1 onion

½ c. red quinoa

15-oz. can black beans

1 tsp. cumin

4 flour tortillas

1 c. Monterey jack cheese, shredded

Directions

Preheat the oven to 500 degrees. Heat a medium pot of salted water to boiling, on high. Wash and dry the fresh produce. Remove the papery layer from the tomatillos. Peel and mince the garlic. Cut the limes into quarters. Roughly chop the cilantro. Peel and small dice the onion.

Add the red quinoa to the boiling water. Cook for about 18 to 22 minutes, or until tender. Drain thoroughly and transfer to a medium bowl.

Place the poblano pepper and tomatillos on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast 9 to 11 minutes, or until the skin of the pepper is browned. When cool enough to handle, carefully remove and discard the skin and seeds from the pepper, then finely chop. Finely chop the tomatillos.

In the same pot used for the quinoa, heat a little olive oil on medium-high until hot. Add the onion and garlic and cook 4 to 6 minutes, or until softened. Stir in the poblano pepper, tomatillos, and ½ cup of water; season with salt and pepper. Simmer 4 to 6 minutes, or until thickened and slightly reduced in volume, stirring occasionally. Remove from heat and add the juice of two lime quarters.

While the salsa simmers, drain and rinse the black beans. To the bowl of cooked quinoa, add the black beans, the cumin, half the cilantro, the juice of two lime wedges, and about a tablespoon of olive oil. Stir to combine and season with salt and pepper to taste. Spread about ½ c. of the quinoa mixture into the bottom of a baking dish. Divide the remaining mixture between each tortilla, placing it on half of the tortillas. Roll them up, then place them in the baking dish, seam side down.

Pour the salsa verde over the enchiladas, then sprinkle the cheese over the top; lightly season with salt and pepper. Bake in the oven 10 to 12 minutes, or until the cheese is browned and bubbling. Let stand 1 to 2 minutes before serving. Garnish with the remaining cilantro and lime wedges.

Mango Salsa

This salsa is super easy and always gets rave reviews. Offering a fruit-based salsa, a guacamole and a traditional tomato-based salsa makes a very colorful spread for summer parties on the deck. Best accompanied by mojitos and margaritas!

Ingredients
1 mango, diced
1 red bell pepper, diced
1/2 red onion, diced
2 tbsp. honey
1/4 cup apple cider vinegar
crushed red pepper flakes, to taste

Directions
Toss ingredients for a chunky salsa, or pulse each ingredient lightly (don't puree!) in Chef Tony's Ultimate Chopper (or a regular food processor) separately and then combine for a more cohesive salsa.

Bergie's Ganked Guacamole

Rumor has it that Bergie stole this recipe from Emeril. I prefer to think of it as hers.

Ingredients
2 ripe avocadoes, peeled & pitted
3 tbsp. tomatoes, diced
1 small jalapeno, seeded & minced
2 tbsp. onions, chopped finely
1 tsp. garlic, minced
juice of 1 lemon & 1 lime
2 tbsp. cilantro, chopped finely
hot sauce, to taste
salt & pepper, to taste

Directions
Mix together with mortar and pestle, tableside. Makes about 2 cups.

Texas Caviar

Never fear... this caviar contains no ocean dwellers or their future babies!

Ingredients
6 Roma tomatoes
1 can black beans, rinsed & drained
1 small can of white & yellow corn, rinsed & drained
2-3 scallions, chopped
1/2 purple onion, diced
1 red bell pepper, diced
1/4 to 1/3 cup olive oil
the juice of two limes

Directions
Combine vegetables, add olive oil and lime juice, mix and refrigerate. Serve with tortilla chips!