Now that it is December, I like to think back to those New Year’s resolutions that I made last year around this time. You either have the moment where you pat yourself on the back for a good job or an oh crap moment. I have a general mix of both this year. I took the lead of my father and saved my resolutions on my computer, he does this every year, reflects on them, and then makes a new list for the upcoming year. I have had some successes and failures. Below you can see my list and my notes for each:
- one meatless meal a week (done!)
- take a sewing class (maybe in 2013–Bethany, I may need a nudge for this!)
- improve my photography (done! always room for growth)
- continue to workout 3xs a week (does 2xs a week count?)
- be more assertive (definitely have grown in this area)
- use the computer less (yeah, what was I thinking with this one?!)
- pray that I have the strength to be a good mom (still praying daily)
- embrace my imperfections (some days are better than others)
- take my vitamins daily (done!)
- strive for five! (depends on the day, much easier in the summertime with all that delicious fruit)
As you can tell, I have work to do on some, but one that I really proud of is the first one. Planning and making a meatless meal each week was one of my goals to not only save money, but also to lead a healthier lifestyle. It was hard to convince Blair of this one at first, but I think he has grown used to the weekly meatless meal. Every time we finished one of these meals, Blair would say,”You can hardly tell there is no meat in this.”
This particular recipe works well with this goal. We really enjoyed this meal and had it for several days following. I must say that it was definitely best on the first day so try to gobble it up if you can. This comes together fairly easily and quickly. In the end, you have crispy tortillas with layers of black bean cheesy goodness. Feel free to add in some seasoned taco ground beef or some shredded chicken. We loaded it up with all of our favorites–sour cream, salsa, and some guacamole. Blair said it reminded him of a cheap burrito that hit the spot during his college days. I can see this recipe popping up throughout 2013 for a quick, meatless meal. How did you do with your resolutions this past year??
Tortilla and Black Bean Pie
4 (10-inch) flour tortillas
1 tbsp. canola oil
1 large onion, diced
1 jalapeno chile, seeded and minced
2 cloves garlic, minced
½ tsp. ground cumin
coarse salt and ground pepper
2 (15-oz.) cans black beans, drained and rinsed
12 oz. beer, or 1 ½ cups water
1 (10-oz.) package frozen corn
4 scallions, thinly sliced, plus more for garnish
8 oz. shredded Mexican cheese
sour cream and salsa, for serving
What you’ll do:
Preheat oven to 400°. Using a small knife, trim tortillas to fit a 9-inch springform pan, use the bottom of the pan as a guide to get the right fit. Set aside.
Heat oil in skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is soft and translucent, about 5-7 minutes. Add in the beans and beer/water to the skillet and bring to a boil. Reduce heat and simmer (I covered mine) until liquid has almost evaporated, 8-10 minutes. Stir in frozen corn and scallions and remove from heat. Season with additional salt and pepper.
Fit a tortilla in the bottom of the springform pan; layer with about ¼ of the bean mixture and sprinkle evenly with some of the cheese. Repeat three times, using all of the remaining cheese on the top layer. Bake until hot, the tortillas are crispy, and cheese is melted, 20-25 minutes. Take off the outside spring to serve; garnish with scallions. To serve, slice into wedges and serve with sour cream and salsa.
Source: Annie’s Eats