Now this is my kind of food

Black Bean Enchiladas With Tomato Salsa
Description
Ingredients • 1 Cup Dried Black Beans
• 4 Cups Water
• 2 Teaspoons Olive Oil
• 1 Large Onion -- chopped
• 3 Cloves Garlic -- finely chopped
• 1 1/2 Teaspoons Chili Powder
• 1 Teaspoon Cumin
• 2 Large Tomatoes -- chopped
• 1 Cup Corn
• 3 Medium Jalapeno -- chopped
• 1/4 Teaspoon Salt
• 1/4 Teaspoon Pepper
• 8 Corn Tortillas
• 1/2 Cup Guilt Free Sour Cream
• 1/2 Cup Monterey Jack Cheese -- grated
Directions 2 Medium Tomatoes -- seed and chop tomato
1 Small Red Onion -- chopped
1 Medium Jalapeno -- chopped
1 Tablespoon Fresh Cilantro -- chopped
1 Teaspoon Lime Juice
Salt And Pepper -- to taste
cook bean according to package directions. preheat oven to 350 degrees. coat a 13x9 inch baking dish with non stick spray. Saute onion and garlic for 3 minutes. add chili powder and cumin saute for 1 minute. add half the tomatoes, corn, chiles, salt and pepper, simmer for 1 minute. wrap the tortillas in aluminium foil and warm them for 5 minutes. In a food processor with the metal blade, process beans and sour cream until smooth. add to skillet and cook until bean are warm about 3 minutes. divide the bean mixture among the tortillas. roll and place seam side down in the prepared baking pan. top with remaining tomatoes and cheese. Cover with foil, bake until the cheese melts about 20 minutes.
Salsa directions.
combine and refrigerate until serving.
Place 2 enchiladas on plate and top with salsa.
Serves 4

Black Bean Tortilla Bake
Description
Ingredients • 2 Large Onions -- chopped
• 1 Large Green Pepper -- chopped
• 1 Can Chopped Tomatoes -- 14 oz
• 3/4 Cup Picante Sauce
• 2 Cloves Garlic -- crushed
• 2 Teaspoons Cumin
• 1 Can Black Beans -- drained
• 12 Corn Tortillas -- 6 inch
• 2 Cups Lowfat Monterey Jack -- shredded
• 2 Medium Tomatoes -- sliced optional
• 2 Cups Lettuce -- shredded
• 3 Medium Green Onion -- chopped
• 1/4 Cup Black Olives -- sliced
• 1/2 Cup Fatfree Sour Cream Or Yogurt
Directions In a large skillet combine onion, green pepper, undrained tomatoes, picante
sauce, garlic, and cumin. Bring to boiling; reduce heat.
Simmer,uncovered, for 10 min. Stir in beans. In 1 13x9x2 baking dish
spread 1/3 of the bean mixture over bottom. Top with half of the
tortillas, overlapping as necessary, and 1/2 of cheese. Add another 1/3
of the bean mixture, then remaining tortillas and bean mixture. Cover and
bake in 350 over for 30 min or till heated thoroughly. Sprinkle with
remaining cheese. Let stand 10 min. If desired, top with tomato
slices,lettuce green onion, and olives. Cut into squares to serve. If
desired, serve with sour cream or yogurt. Makes 10-12 side dish servings
or 6-8 main servings.
Serves 1

Mexican Beef & Black Beans
Description
Ingredients • 1 Pound Ground Beef
• 1 Teaspoon Dried Parsley
• 1 Tablespoon White Wine Vinegar
• 1 Teaspoon Lime Juice
• 1/4 Teaspoon Red Pepper Sauce
• 3 Green Onions -- chopped
• 1 Medium Green Bell Pepper -- chopped
• 2 Cans Black Beans -- rinsed and drained
Directions Brown ground beef, drain. Stir in remaining ingredients. Cook until hot, about 10 minutes.
Serves 4

Potato Galettes
Description
Ingredients • 1 Cup Potatoes -- mashed
• 1/4 Cup Olive Oil
• 1/4 Cup Cilantro -- chopped
• 1 Tablespoon Chili Powder
• Salt And Pepper -- to taste
Directions 1. Combine all ingredients (including oil).
2. Shape them into 16 small cakes.
3. Saute for 1-2 minutes per side until golden brown.
Serves 4

Mexican Grilled Chicken Breasts With Pinto Beans
Description
Ingredients • 12 Chicken Breast
• 1/2 Cup Ancho Chile Paste
• 4 Cloves Garlic -- finely chopped
• 3 Large Lime Juice
• 1/2 Cup Olive Oil
• Salt And Pepper -- to taste
• 1/4 Cup Fresh Cilantro -- finely chopped
• * For The Beans -- *
• 4 Cups Pinto Beans -- with liquid
• 2 Tablespoons Olive Oil
• 1 Clove Garlic -- finely chopped
• 3 Slices Canadian Bacon -- finely diced
• 1 Small Onion -- diced
• 1 Small Green Pepper -- finely chopped
• 1 Teaspoon Chili Powder
• Salt And Pepper -- to taste
Directions place chicken in a large non metal casserole dish. Mix marinade ingredients together and spoon over the chicken. let marinate several hours or overnight covered tightly. When ready to cook, place chicken on hot charcoal grill near the heat source or under a preheated broiler. grill 3 minutes on each side. then lower the rack on broiler or raise the rack on the grill, cook until chicken is just cooked through. Baste occassionally.
For beans: Take 2/3 cup of beans and 1 1/2 cups of cooking liquid set aside. In a large nonstick skillet, heat the oil and add garlic. Saute over medium heat, add canadian bacon, and cook for 2 minutes. add onions and bell pepper, cook until onion begins to color about 8 minutes. add reserved beans and mash with potato masher. Add reserved liquid or more if needed and bring to boil. Lower heat and simmer for 1 minute. add chili powder, salt and pepper. stir in remaining cooked beans, stir and cook over low heat for 5 minutes until hot and thick. If too dry add some liquid.
Serves 6

Potato Tostado
Description
Ingredients • 3 Medium Potatoes -- peeled and diced
• 1 Small Onion -- finely chopped
• 1 Tablespoon Olive Oil
• 2 Cloves Garlic -- finely chopped
• 1 Teaspoon Chili Powder
• 1 Teaspoon Paprika
• 4 Corn Tortilla -- crisp fried
• Refried Beans -- optional
• Salsa Verde
• 1/3 Cup Sour Cream
• 1 Tablespoon Cilantro -- finely chopped
• 1 Medium Chipotle Pepper -- finely chopped
• 1 Handful Cabbage -- shredded
Directions Lightly brown potato and onion in oil. When potatoes are nearly tender, add garlic, chili powder and paprika. Set aside, keep warm. Heat tortillas in hot oven to heat through. Spread with refried beans, pile with cooked potatoes and garnish with remaining ingredients. Serve.
Serves 4

Spicy Mexican Skillet Chicken
Description
Ingredients • 1 Teaspoon Chili Powder
• 1/4 Teaspoon Salt
• 1/4 Teaspoon Pepper
• 2 Chicken Breasts Without Skin
• 1 Tablespoon Olive Oil
• 15 Ounces Black Beans -- rinsed and drained
• 1 Cup Frozen Corn -- thawed
• 1/3 Cup Salsa
• 1 Large Tomato -- chopped
• 3 Tablespoons Fresh Cilantro -- chopped
Directions mix chili powder, salt and pepper. sprinkle over chicken. saute chicken in oil 10 minutes. stir in remaining ingredients. boil, reduce heat. cover, simmer 5 minutes.
Serves 4

Warm Provencal Vegetables with Melted Goats Cheese on a Toasted Ciabatta Bread
ciabatta bread
1 red pepper
1 yellow pepper
1 aubergine
1 courgette
goats cheese log
extra virgin olive oil
fresh basil

For the marinade for the provencal vegetables:
290ml/? pint extra virgin olive oil
100ml/3?fl oz balsamic vinegar
1 clove of garlic, sliced
3 sprigs of thyme
10 basil leaves
Mix all the marinade ingredients together in a large bowl.
preheat the oven to 160C/325F/Gas 3.
Take a roasting tray and line it with a piece of aluminium foil large enough to cover and envelope the peppers.
Place the peppers into the tray, season with salt and pepper and pour some olive oil over the peppers. Seal them in the foil and place into the oven for 20 minutes, turning from time to time.
Once cooked, remove from the tray, place into a bowl and cover with cling film. Once cool, peel and wash off any seeds. Cut into large, but even triangles and place into the marinade.
Slice the courgettes and aubergines into 5mm/?in thick rounds, (if the aubergines are very thick then cut them in half first).
Using a hot griddle frying pan, grill the courgettes and aubergines with some olive oil and season with salt and pepper. Cook both sides and then place into the marinade with the peppers.
Slice the ciabatta bread into thick slices. Brush with olive oil and toast both sides until golden brown. Now top with the Provencal vegetables and slices of goats cheese.
Place under a moderate grill and cook until the cheese has melted and coloured slightly. Remove the outer skin if you wish and serve with a salad.

Mange Tout 'Ali Baba'
2 tbsp sesame oil
1 cm. root ginger, grated
2 spring onions - finely sliced
225 g mange-tout - topped and tailed
100 g baby french beans
50 g fennel, chopped
1 tbsp soy sauce
1 tbsp white-wine vinegar
2 tbsp sesame seeds, toasted
A mouth-watering stir-fry of mange-tout, French beans and fennel with ginger, spring onion and soy sauce. The garnish of sesame seeds gives a final, appetizing texture.
Heat the sesame oil gently with the ginger and spring onion, then stir-fry the mange-tout, French beans and fennel for 5-8 minutes until cooked through but still crisp. Add the soy sauce and white-wine vinegar and stir for a further 2 minutes. Put into a warm serving-dish, sprinkle with the browned sesame seeds and serve immediately. I think it's called Ali Baba because of the sesame seeds!