When I make my Sweet and Spicy Veggie Quesadilla, I don’t always make six servings, which means I have extra black beans and sautéed mushrooms on hand. That’s where the inspiration came from for this Mushroom and Black Bean Omelet. Treasure those leftovers and use a little creativity to transform them into a new delicious meal.
Breakfast is one of my favorite meals and I think weekday meals should be just as delicious as slowly savored weekend brunches. This recipe is fast and easy to make any day of the week. Create your own version by substituting the mushrooms and beans for last nights’ leftover vegetables, such as steamed broccoli and roasted potatoes.
Ingredients: 2 eggs ⅛ teaspoon salt ⅛ teaspoon black pepper ¼ teaspoon chipotle Chile powder ½ teaspoon butter ¼ cup black beans ¼ cup mushrooms, sautéed ¼ cup mozzarella cheese, shredded light sour cream and salsa for serving
Crack eggs in a small bowl. Season with salt, pepper and chipotle Chile powder and blend with a fork.
Melt butter in a small non-stick skillet over medium-high heat. Pour eggs into skillet and lightly stir with a spatula, until the eggs start to come together. Use the spatula to start to loosen the edges of the omelet by gently peeling it away from the pan.
When the eggs are almost set, add black beans, mushrooms and mozzarella cheese to one side. Fold omelet in half to cover ingredients. Cook for about a minute longer. Flip omelet and cook an additional minute, until outside is lightly browned and cheese has melted. Top with light sour cream and salsa before serving.
Sweet potatoes may not be a common quesadilla ingredient, but this puree — combined with black beans, mushrooms and jalapeño pepper slices — results in a delicious medley that gives your taste buds a little heat and sweet.
I love a reason to have a glass of wine with dinner. The mushrooms need some cooking wine, so there is my rational for opening a bottle and enjoying a glass with my meal. Cheers to good food, good wine and a different take on veggie quesadillas.
Ingredients: 1 tablespoon olive oil 1 (8 ounce) container white button mushrooms, sliced ¼ cup red wine (any varietal) 2 cups (1 recipe) Spicy Sweet Potato Puree 6 whole wheat tortillas 1 (15 ounce can) no-salt-added black beans, rinsed and drained 1½ cups shredded mozzarella cheese hot and sweet jalapeño pepper slices light sour cream for serving
Heat oil in a large skillet over medium-high heat. Add mushrooms and sauté for 5 minutes, until browned. Add red wine and cooking 4 to 5 minutes, until liquid is absorbed.
Spread ⅓ cup of sweet potato puree evenly on one side of tortilla. Top with ¼ cup black beans, ¼ cup mozzarella cheese, 2 tablespoons mushrooms and desired amount of jalapeño slices. Fold tortilla over, completely covering ingredients. Repeat to create 5 more quesadillas.
Heat a large non-stick skillet over medium heat. Place two quesadillas in the skillet and cook for 3 minutes on one side, until golden brown. Flip quesadillas and cook for an 3 additional minutes. Continue cooking remaining quesadillas two at a time. Cut each into 4 wedges and serve with sour cream.
Mushrooms, butternut squash and thyme were made to be eaten together and this winter soup captures their earthy flavors in every velvety bite. You can warm up with this bowl of soup on a cold day by the fire while reading a good book. Leftovers freeze well, just defrost in the refrigerator and warm up on the stovetop for a super fast meal.
Ingredients: 1 medium butternut squash, halved lengthwise and seeded 1 tablespoon olive oil 1 medium onion, peeled and diced 8 ounces whole white mushrooms, sliced 8 ounces baby portabella mushrooms, sliced 1 teaspoon dried thyme ½ teaspoon salt ½ teaspoon pepper 32 ounces low sodium vegetable broth Sour cream (optional)
Preheat oven to 400 degrees Fahrenheit. On a medium-sized baking sheet, place squash halves flesh side down. Roast until flesh is tender, about 50 to 60 minutes. Set aside until cool enough to touch. This step can be done several hours earlier or the day before.
Heat olive oil in a large skillet over medium heat. Add onion and mushrooms and sauté until tender and lightly brown, about 20 minutes. Season with thyme, salt and pepper.
Place mushroom mixture in a blender or food processor. Add two cups of vegetable broth and puree until smooth. Add mushroom mixture to a large stock pot.
Scoop flesh of butternut squash and puree in blender or food processor with remaining vegetable broth.
Add squash mixture to stock pot and stir to combine. Bring to a boil over medium-high heat and reduce to a low simmer for 5 to 10 minutes. Taste and adjust seasoning if needed before serve with a dollop of sour cream.
Eggs and vegetables are two of my favorite pairings and breakfast is one of my favorite meals, but this sandwich is not only delicious in the morning. It is also perfect for an easy weekend brunch with a Bloody Mary or for a quick dinner on a night when you would rather read a book than spend time in the kitchen. Spinach and swiss chard make great alternatives to kale and shiitake or white button mushrooms work well in place of the portabella. Enjoy your panini however you choose to make it and whatever time of day you decide to savor this meal.
Heat panini press to medium-high heat. Spread 4 slices of bread with equal amounts of goat cheese and set aside.
Roughly chop kale leaves. Heat olive oil in a large skillet over medium-high heat. Add mushrooms and sauté for 5 to 6 minutes, until brown and tender. Add kale and water to the skillet and sauté for a couple of minutes, until greens are wilted. Add balsamic vinegar to the sautéed vegetables and cook for another minute. Season with half of the salt and pepper and remove from heat.
Place eggs and remaining salt and pepper in a medium bowl and lightly beat. Melt butter in a large non-stick skillet over medium heat. Add eggs and scramble.
Place ¼ of scrambled eggs on top of the bread slice with goat cheese. Add ¼ of the kale and mushroom mixture on top of the eggs and top with a slice of bread. Working in batches, place two sandwiches on the panini press and heat for about 5 minutes, until cheese has melted and light brown grill marks appear on the sandwiches. Repeat and serve.
Make it a Meatless Monday with these hardy vegetarian tacos, stuffed with mildly spiced cauliflower and mushrooms and topped with sweet bell pepper sauce. This mostly hands-free meal is perfect for a busy week night, because you get 20 extra minutes to relax while dinner is roasting. Round out this meal with a side of pinto or black beans and Mexican hot chocolate for dessert. This is also a great make-ahead meal, especially if you are entertaining. Reheat the vegetables, make a pitcher of margaritas and you are ready to host book club.
1 small head cauliflower, roughly chopped into bite-size pieces
8 ounces white button mushrooms, quartered
2 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons cumin
2 teaspoons chipotle chili pepper
¼ teaspoon salt
¼ teaspoon pepper
8 soft white corn tortillas
Roasted Sweet Pepper Sauce:
2 bell peppers (yellow, orange or red), seeded and cut in half
⅛ teaspoon cayenne pepper
⅛ teaspoon salt
Preheat oven to 450 degrees Fahrenheit. Place cauliflower and mushrooms on a large rimmed baking sheet. Drizzle with olive oil and add garlic to the tray. Season with cumin, chipotle chili pepper, salt and pepper, and toss with a spatula to evenly coat. Roast vegetables for 20 minutes.
Place bell peppers on a baking tray, cut side down and roast for 20 minutes, until lightly charred. Place peppers in the bowl of a food processor with the chopping blade attached. Add cayenne pepper and salt, and pulse to chop until slightly smooth with fine chunks of pepper.
Serve cauliflower and mushroom filling in tortillas and top with roasted sweet pepper sauce and optional taco toppings if desired.