Spicy Black Bean and Kale Grilled Cheese

So a few weeks ago I told you about how Green Mountain Mustard sent me some of their mustard for me to try.  I originally proposed to make a grilled cheese sandwich and then stumbled upon the epic idea that became my German Nachos(ish).  But ever since, I’ve been thinking about how delicious their mustard is, because really it is, and how I NEED to make a grilled cheese with it.  But not just any grilled cheese, an amazing one and so I finally did.

Yesterday, all I could think about was grilled cheese, and since it was Meatless Monday, why not make something epically delicious to show the world how wonderful meatless can be.

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I mean. Can we take a minute and observe the cheesy goodness?

 

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Now I’m going to have to come clean with you.  I probably ate this in about 3 minutes.  I didn’t have a stop watch, but before I knew it, it was gone.  I think that’s a good sign.  Then my mouth was a little bit on fire, because this mustard is straight up PICANTE.  If you’re a fan of spice, you’re going to love this.  If spicy isn’t your thing, it’s cool.  We can still be friends, use regular mustard, or skip it.

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Spicy Black Bean and Kale Grilled Cheese

1 tbsp onion, finely chopped
1 tbsp red bell pepper, finely chopped
1/2 tbsp cilantro finely chopped
1 kale leaf, veined and chopped
1/3 cup black beans, cooked

1/4 tsp cumin
salt and pepper to taste
1/2 tbsp butter, softened
2 slices of whole wheat bread*
1 tbsp Barn Burner, Red Habanero Mustard

2 slices sharp white cheddar

Grease small skillet and turn on to medium heat.  Add onion, bell pepper, and kale.  Sautee a few minutes until soft.  Add black beans, cilantro, cumin and salt and pepper.  Cook a few minutes then transfer to plate.  Using a fork, mash beans lighly and set aside.

 

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(Note: I didn’t fit all of this in the sandwich so I just ate it on it’s own and it’s delicious. The end.)

Spread bread with butter and turn over then spread with mustard.  Lay 1 slice of cheese on each side (on the mustard side, since you’ll be grilling the buttered side).  Spread one side with black bean mixture and put the sandwich together.

Place sandwich on griddle heated to low.  Cook a few minutes until golden, flip and cook a few more minutes until golden and cheese is melted.  Remember when it comes to grilled cheese, slow and steady wins the race.  In case you forgot here are my tips for fabulous grilled cheese.

 

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Serve immediately and slice if desired.

*Note: I got my bread at Black Market Bakery. If you’re in OC, try it! Amazingly delicious, fluffy and fresh! Also free of preservatives!

This combo was amazingly delicious.  Obviously I’m biased, because I LOOOOOVE black beans, but you should definitely give this a shot.  I think this would be even more amazing dipped into sour cream, because who doesn’t love dipping sandwiches in sauces?

Please also note that if you decided to add bacon and avocado to this, I wouldn’t judge you.

If I could, I would invite you all over for this spicy black bean grilled cheese, but since we’re far away, make it and tell me if you love it.  How does that sound?

What’s your favorite grilled cheese combo?

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Black Bean Enchiladas

So on this thing that I’m calling Operation Make-Dinner (my desperate way to make myself eat healthy meals instead of snacking for dinner), I’m realizing that one person doesn’t require that much food.

I can cook two large (and my large I mean 4-6 servings) per week and that will last for lunch and dinner throughout the week.  Luckily, I don’t get tired of eating the same thing over and over again.

Earlier this week, I made Buffalo Chicken Spaghetti Squash.  I had it for dinner once, then lunch two consecutive days after.

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So on the days when I had Buffalo Chicken Spaghetti Squash for lunch, I had Black Bean Enchiladas for dinner.

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These aren’t super fancy enchiladas like the kind you have in restaurants, these are much simpler and healthier.  I didn’t fry the tortillas, they’re not filled with fatty meats and cheese.  It’s mostly beans and vegetables, sauce and a sprinkle of cheese.

For a week night meal, that’s what it should be: mostly vegetables.  I used shredded carrots and bell peppers because that’s what I had on-hand (the carrots were left over from the Buffalo Chicken Spaghetti Squash).

To make life easier (and for portion control), I baked them in small glass containers (instead of a large 9×13 pan)

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Black Bean Enchiladas

1-2 tbsp olive oil
1 onion, diced
1 cup shredded carrots
1 bell pepper (I used a bunch of mini bell peppers)
2 cups black beans (I cooked them Guatemala style last week, but you can use canned too)
1-2 tsp cumin powder (depending on how you like it)
1/4 cilantro, finely chopped (plus extra for garnish, optional)
juice of 1 lime
12-15 tortillas
1-2 large (28oz) cans of enchilada sauce (or make your own)*

Heat oil in a large skillet.  Add onions, pepper and carrots and cook until onions are translucent, about 5 minutes.  Stir in black beans and cumin, cook an additional 3 minutes.  Stir in cilantro and squeeze in lime juice, stir until well-combined.   This filling is awesome on it’s own, I had leftovers and am planning to eat it just with some rice…

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But back to the recipe…

Pre-heat oven to 375F.  Next start to assemble enchiladas, pour some of the enchilada sauce in to the bottom of whatever baking dish you use (I used 3 small ones, only made 9 enchiladas and had left over filling as another meal with rice).  Heat tortillas in the microwave to soften (if they break when you try to roll them, just microwave for a few seconds), place some of the filling down the middle, roll tortilla and place seamside-down in the baking dish.  Repeat until you’ve filled your dish or you run out of tortillas and filling.  Pour remaining enchilada sauce over tortillas and sprinkle with cheese.  Bake 20-30 minutes or until the sauce bubbles.  Remove from oven, allow to cool a few minutes then serve with sour cream, cilantro and avocado.

*Note: I like a lot of sauce, I used one big (28 oz can) for 9 enchiladas, so if you’re making more you might want to get 2 cans.  If you like it less saucy, then one can would be enough.

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These were a great dinner two nights in a row.  I still have leftovers for tonight, which is great!

This weekend, I’m not making dinners, because Saturday I’m having a chicken and waffle party and I’m wayyy too excited.  Can’t wait to tell you about it!

What are your plans for the weekend?