Our lifestyle, home and design expert Lindee Katdare shows us a great meal idea to make Father's Day extra special.
Black Bean Enchiladas
1 small onion, chopped
1 small green pepper, chopped
2 teaspoons olive oil
1 large garlic clove, minced
1 can (15 ounces) black beans, rinsed and drained
3/4 cup organic corn
1 can (4 ounces) chopped green chilies
2 tablespoons of taco seasoning (see recipe)
10 whole wheat tortillas (8 inches)
*fills one casserole dish
1 can organic enchilada sauce
1 cup shredded monterey jack or cheddar cheese
In a large skillet, saute the onion, green pepper and mushrooms in oil until crisp tender.
Add garlic; cook 1 minute longer. Add the beans, corn, chilies, taco seasoning
cook for 2-3 minutes or until heated through.
Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up and place seam
side down in a greased 13-in. x 9-in. baking dish. Top with enchilada sauce and cheese.
Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 6 enchiladas.
Garnish with one scoop of Greek yogurt, green onions, fresh cilantro and tomatoes.
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
In a small bowl, mix together chili powder, garlic powder, onion powder,
red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.
1 tsp of simple syrup
2 1/2- 3 ounces rye whisky
2 dashes Peychaud's bitters
In an Old-Fashioned glass full of ice, mix simple syrup with a few drops Peychauds bitters. drop of lemon and the rye whiskey,
Stir well and strain into a second, chilled, Old-Fashioned glass in which you have rolled around a few drops of absinthe pouring off the excess. Garnish with a twist of lemon peel.