2024 Daniel Fast - Flipbook - Page 45
1 (10 ounces can diced tomatoes)
1 (15 ounce can garbanzo beans, drained)
1 (15 ounce can pinto beans, drained)
1 (15 ounces can black beans, drained)
Cut the peppers in half and remove the seeds. Slash the edges so that the peppers will lay flat. Place the
pepper skin side up on a baking sheet. Broil the peppers until blackened, about 15 minutes. Seal in a
plastic food bag. Allow to stand for 15 minutes and then rub the skin from the peppers and chop them.
Combine the peppers with the remaining ingredients.
in a slow cooker. Cover; cook on low for eight to 10 hours or on high for four to five hours.
Bean Enchiladas
Serves 4
1 medium green bell pepper, seeded and chopped
½ cup sliced onion
1 8-ounce can tomato sauce, divided, no-salt-added
2 cups cooked or canned no-salt-added pinto or black beans drained and rinsed
1 cup frozen corn, thawed, or fresh corn off the cob
1 tablespoon chopped fresh cilantro
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder (not onion salt)
1/8 teaspoon cayenne pepper (optional)
6-8 corn tortillas
Sauté the bell pepper and onion in 2 tablespoons of tomato sauce until tender. Stir in the remaining
tomato sauce, beans, corn, cilantro, chili powder, cumin, onion powder, and cayenne (if using); simmer
for 5 minutes. Spoon about ¼ cup of the bean mixture on each tortilla and roll-up. Serve as is or bake for
15 minutes in a 375-degree oven.
Herb-Roasted Idaho Potato Fries
1 pound small baking potatoes
2 tsp extra-virgin olive oil
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/4 tsp salt
4 servings
Preheat the oven to 425°F. Coat a heavy baking sheet with cooking spray. Cut each potato in half
crosswise. Place the halves cut side down on the cutting board and cut each into 4 wedges. Place the
potatoes in a mound on the prepared baking sheet. In a cup, mix the oil, thyme, rosemary, salt, and
pepper. Pour over the potato wedges and toss to mix well. Spread the potatoes out on the sheet. Bake,
stirring 2 or 3 times, until tender and lightly browned, about 35 minutes. Serve hot.
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