For about the past month and a half, it has been beautifully, unseasonably warm in Maryland. So naturally, the week I decide to plan food for warm weather, we get a wintry nor'easter. Dammit.
Mr. Wino texted me at work about dinner today. "Can we switch tonight with something all-around warm?" Clearly, he was having a frigid day and had a problem with the cool summery quinoa salad we had planned. I agreed with him (it was cold and rainy), but I wanted to still use the same ingredients. A quick trip to the grocery store for tortillas and cheese, and my improvisation cooking night was on.
The results? Delicious.
Improvisational Chicken and Black Bean Enchiladas
2 T olive oil
2 cloves garlic, minced
2 chicken breasts, cubed
1 red bell pepper, chopped
1 can black beans, rinsed and drained
1/3 cup salsa (I used Pace)
Flour tortillas
Monterey jack cheese, shredded
Preheat oven to 400 degrees. Heat olive oil over medium heat. Saute garlic until fragrant, then cook chicken in pan until golden brown and cooked all the way through. Add bell pepper, beans, and salsa, and allow to simmer for 5 minutes. Spoon filling into tortillas and roll into enchiladas, then arrange enchiladas in a 8x10 casserole dish. Top with shredded monterey jack cheese, then bake for 15 minutes, until cheese is bubbly and browned.
Improvisational Creamy Avocado Quinoa Pilaf
1 cup quinoa
2 cups water
2 avocados
Juice of 1 lime
1 clove garlic
Rinse quinoa, then bring to a boil in 2 cups water. Allow to simmer for 15 minutes, or until quinoa is done. While quinoa is cooking, puree avocados, lime juice, and garlic in food processor. When quinoa is cooked, add avocado puree to quinoa and mix well. Serve immediately.
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Mr Wino's first reaction was, "Oh, thank god this is warm!" And then, "You should keep this recipe. Write it down!"
So I did.
If you make it, I hope you enjoy it. If not, improvise a little until you do. That's the whole point, right?
