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Recipe: Campfire Loaded Veggie Nachos

Recipe: Campfire Loaded Veggie Nachos

Ingredients

1 15 oz can whole kernel corn, drained
1 15 oz can pinto beans, drained and rinsed
1 10 ounce can Rotel, drained
½ large red onion, diced & divided
1 2 ounce can sliced black olives, drained
1 tsp Tajín Clásico mexican spice blend
½ tsp freshly ground black pepper
½ tsp cumin
1 16 ounce bag tortilla chips
1 8 ounce package shredded Mexican blend cheese
1 ripe avocado
¼ cup chopped fresh cilantro
lime slices
sliced jalapeños

Directions

Line a 10 inch cast iron skillet with foil.
Combine the corn, beans, 1/2 of the onions, Rotel, olives, Tajín Clásico, pepper and cumin in a large bowl.

Place 1/2 of the chips in the skillet, top with 1/2 of the cheese and 1/2 of the corn mixture. Repeat with another layer of chips, corn mixture and cheese.

Campfire or Grilled Nachos

If you are heating over the campfire; tent with foil and grill until the cheese melts 8-10 minutes. Remove from the fire, carefully remove foil. Top with avocado, the rest of the onions, cilantro, lime wedges, jalapeños and drizzle Chipotle Cream Sauce.
If using the grill, heat over medium high heat and follow the rest of the directions. Serve immediately.

Baked Nachos

Heat oven to 400 degrees Fahrenheit with rack in the middle. Place the skillet in the oven, tent with foil and bake for 8-10 minutes until cheese is melted. Remove from the oven, carefully remove foil. Top with avocado, the rest of the onions, cilantro, lime wedges, jalapeños and drizzle Chipotle Cream Sauce. Serve immediately.

~ Marla Meridith

Recipe: Vegetarian Enchiladas

Recipe: Vegetarian Enchiladas

Ingredients

2 tbsp olive oil
1 cup chopped red onion
2 cloves garlic, chopped
1 crown of broccoli, chopped into small pieces
1 yellow or orange bell pepper, chopped into small pieces
½ tsp smoked paprika
1 lime, juiced
5 cups baby spinach
1 (15 ounce) can black or pinto beans, drained and rinsed
2 cups mexican blend shredded cheese, divided into 1/2 and 1 1/2
½ tsp salt
freshly ground black pepper
8″ whole wheat tortillas
freshly chopped cilantro for garnish

Directions

Make the enchilada sauce.

Preheat the oven to 400˚ Fahrenheit with the rack in the middle. Spray a 9X13″ casserole dish with olive oil.

In a 12 inch skillet, heat the olive oil over medium heat. Once it’s hot add the chopped onion. Cook until fragrant about 5 minutes. Add the garlic, salt and pepper. Cook 2 minutes. Add the broccoli, cook 5 minutes or until the broccoli is bright green. Mix in the bell pepper, smoked paprika and lime juice. Mix in the baby spinach, allow it to wilt about 2 minutes. Mix in beans. Cook another 2 minutes. Mix in 1/2 cup of the shredded cheese.

Assemble the enchiladas. Pour 1/4 cup enchilada sauce into the casserole dish and spread it around. Top each tortilla with some of the veggie mixture. Lay it down the center of the tortilla and roll the sides up over it. Place each stuffed tortilla with the seam side down into the casserole dish until you have used up all the veggies. You will end up with 8 or 9 enchiladas.

Top with the remainder of the enchilada sauce. Pour the sauce down the middle of the enchiladas keeping the edges bare. Top with the remainder of the cheese. Bake for 20 minutes. Sprinkle with freshly chopped cilantro and serve immediately.

~ Marla Meridith

Mexican Pan Seared Salmon Kabobs

You can have this delicious Mexican inspired meal on the table in under 30 minutes! Protein packed, super healthy & full of flavor!

4 servings

1 1/2 pound fresh salmon filets, skin removed
1/2 red onion cut into 1 inch pieces
–For the marinade
1/3 cup olive oil
1/4 cup white vinegar
1/4 cup freshly chopped cilantro
1 tbsp fresh lime juice
2 tbsp mild ancho chile powder
1 tsp dry dried oregano
1/2 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp ground black pepper
1/4 tsp salt
–For the beans
2 (15.5 ounce) cans BUSH’S® Black Bean Fiesta™
1/4 cup diced yellow pepper 
1/4 cup diced red onion
1/4 cup chopped fresh cilantro
–You will also need
4 wooden skewers

Soak the wooden skewers in water for 30 minutes. This is so they will not burn.
Cube the salmon into 1 inch pieces.  Cut the onion to roughly the same size, peeling off each piece into one layer.
Make the marinade: whisk together all the marinade ingredients.
Thread the salmon and onion onto the four skewers.
Place them in a shallow dish so they are flat. Cover with the marinade. With clean hands make sure the marinade covers all sides of the salmon.
Refrigerate for 15 minutes to let the flavors soak in.
Pour 1 tbsp of olive oil into a 12″ cast iron skillet over medium-high heat. 
When the pan is hot, place the skewers in the pan. Cook for about 5 minutes on the first side. Flip and cook another 2-3 minutes or until the salmon is done to your liking.
Heat the beans on the stove top or microwave. Top with the confetti of yellow pepper, onion and cilantro.
Plate the salmon and beans separately and serve while hot.

~ Marla Meridith

Recipe: Mexican Beef Quinoa Casserole

We love this healthy, protein packed meal for weeknight family dinners!

1 cup uncooked quinoa
2 tablespoons olive oil
1 yellow onion, chopped
1 green bell pepper, chopped
1 pound ground beef
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon kosher salt
2 cloves minced garlic
1 (15-ounce) can fire-roasted diced tomatoes, well drained
1 (15-ounce) can black beans, rinsed and drained
1/4 cup chipotle peppers in adobo sauce, chopped
1 cup sour cream or plain greek yogurt
1/2 cup black olives, chopped
2 cups shredded cheese (a combo of cheddar & mozzarella is great)
–toppings
sliced green onion
fresh avocado
fresh cilantro
chopped fresh tomatoes

Preheat oven to 350 degrees F. Spray a 9X13 casserole dish with cooking spray.
Cook quinoa to package directions, remove from the stove top & fluff with a fork. Combine the 2 cheeses in a bowl.
In a large sauté pan heat the olive oil over medium high until shimmering. Add the onion, bell pepper & garlic. Cook a few minutes until softened and fragrant. Add the ground beef, chili powder, cumin and salt. Continue to sauté until the ground beef is cooked through (about 5 minutes) Add the drained tomatoes and chipotle pepper. Combine well, heat for 2 minutes then remove from heat. Stir in the black beans, quinoa, sour cream and 1 cup of the cheese.
Transfer the mixture to the prepared baking dish and spread evenly in the pan. Top with the remaining cheese.
Bake the casserole uncovered until the cheese is melted, about 15 minutes. Broil for 3-4 minutes until the cheese is lightly browned.
Watch so the cheese does not burn. Remove from the oven and let rest 5 minutes, garnish with chopped cilantro, green onion, avocado and tomatoes.

~ Marla Meridith

Vegetarian Black Bean Tostadas

Vegetarian Black Bean Tostadas are the answer to a quick, easy & delicious meal Mexican inspired meal.

4-6 servings

6 (5-inch) corn tortillas
vegetable oil
–Perfect Refried Beans (from this recipe http://bit.ly/2rVTOxV) or 1 (15 ounce can) refried beans
–Guacamole
2 avocados
1/3 cup diced red or yellow onion
juice from 1 lime
garlic salt & pepper to taste
for optional heat: diced jalapeno
–Pico de gallo
4 vine ripe tomatoes, seeded and diced small
1/4 cup red or yellow onion, diced small
a few tablespoons chopped fresh cilantro (to taste)
juice from 1/2 fresh lime
garlic salt & pepper to taste
add some diced jalapeño if you want spice
–More toppings
4 cups shredded cabbage
sliced radish
chopped fresh cilantro
crumbled queso fresco cheese
sliced jalapeño peppers

–Fry the tostadas
Heat 1 tablespoon of the oil in a large skillet until hot. Place a tortilla in the pan and cook about a minute until lightly browned. Flip and cook the other side. Transfer to a paper towel lined plate to blot an extra grease. Continue this for all the tortillas, adding more oil as needed to the pan.
–Perfect Refried Beans
Use this recipe: http://bit.ly/2rVTOxV
If you are using canned refried beans, heat them up before using them in this recipe.
–Guacamole
Mash the avocado and lime juice with a fork. Fold in the onion. Season with garlic salt & pepper to taste.
–Pico de gallo
Combine the tomatoes with all the other ingredients and stir to combine.
–Assemble the tostadas
Plate the tostadas and top with refried beans, cabbage, guacamole, pico de gallo, radish, cilantro and queso fresco.

~ Marla Meridith

Perfect Refried Beans

This recipe for Perfect Refried Beans will become a go-to favorite to serve with all of your Mexican dishes.

4 servings

1 tbsp olive oil
1/2 medium yellow onion, diced
2 cloves garlic, minced
1 tsp chimayo, chili powder or cumin
1 (15-ounce) can pinto or black beans, low sodium preferable ~ drained and rinsed
2/3 -1 cup vegetable or chicken broth
salt and pepper to taste
–top with
chopped fresh cilantro
crumbled queso fresco

Heat the oil in a large skillet over medium heat, when hot add the onions. Cook for 3 minutes until fragrant.
Add the garlic and chili powder, stir and cook for another minute.
Stir in the beans and broth, cook for 5 minutes until beans are hot.
With a fork or back of a wooden spoon, mash the beans against the edges of the pan until they reach the consistency you like.
Add more broth if needed.
Top the beans with cilantro and queso fresco.

~ Marla Meridith

Recipe: Perfect Vegan Veggie Burgers

You won’t miss the meat in these delicious, hearty vegan burgers. Filled with protein and great for you!

5 veggie burgers

–for the burgers
1 cup toasted pecans
1 (15 ounce) can black beans, drained and rinsed
1 cup minced mushrooms
1 cup panko bread crumbs
1 cup minced red onion
1 cup cooked brown rice
3 tbsp ketchup
juice from 1/2 lime
1 tbsp soy sauce or tamari
1/2 tsp freshly ground black pepper
1/2 tsp garlic powder
pinch of salt
2 tbsp olive oil, divided
–additional
5 buns
lettuce
sliced tomato
pickles
and sliced onion

Toast the pecans: Place the pecans in a large cast iron skillet and heat on low. After a few minutes, as soon as you start to smell them stir the nuts. Cook a few minutes longer until all sides are toasted. Remove promptly from the pan and let cool a few minutes. Coarsely chop the pecans.
Sauce the onions: Add 1 tbsp olive oil In the same cast iron (wipe the pan out with a damp towel if needed first) Over medium heat, cook the onions until translucent and fragrant, about 5-6 minutes.
In the bowl of a food processor, pulse all the ingredients (excluding the remaining tbsp of olive oil) until the mixture sticks together when it is pinched between your fingers. You don’t want this mix to be totally smooth.
With clean, damp hands form 1/4 cup patties. Pour the last 1 tbsp of olive oil into the pan. Sauté the burgers about 4 minutes on each side, or until golden brown and heated through.
Serve on buns and any toppings you love.

~ Marla Meridith

Green Beans with Leeks & Feta

 

These green beans are simple to prepare & I keep ’em light and healthy. The flavor of the crisp beans shines through & they are made more special with the addition of feta cheese & sautéed leeks. 

4 Servings

1 pound Green Beans, washed and trimmed
1 cup – or- 2 Leeks, sliced small use the light green & white parts
4 Garlic cloves, diced small
1 tablespoon unsalted Butter
1/2 teaspoon fresh Lemon juice – from 1/4 Lemon
pinch of Cracked Black Pepper
pinch of Smoked Paprika
pinch of Sea Salt
1-2 ounces of crumbled Feta Cheese
Lemon Zest for garnish

Prepare a large bowl with ice water and set aside. Have a colander or large strainer ready in the sink.
Bring a large pot of lightly salted water to a rolling boil.
Add green beans to pot and blanch (cook) for 1-2 minutes until bright green.
Immediately dump beans into a colander and then plunge them into the ice water bath. This will set the beans, keep them bright and stop them from cooking further.
In a large sauté pan melt butter over medium-high heat on the stove top.
Add leeks & garlic with pinches of the black pepper, salt, and smoked paprika.
Stir and sautée a few minutes until softened and fragrant.
Reduce heat to medium.
Add beans and lemon juice to the pan and toss to coat.
Cook for about 2 more minutes until flavors combine and beans cook a little bit more. Top with feta cheese crumbles and some lemon zest.
–Notes
Simply adjust ingredients according to how many people you are serving. These beans make for great leftovers too!
I love Sheep Milk Feta for its very pronounced taste. A little goes a long way. Use your favorite variety of feta.
As always, use your own taste buds to determine how you want to season your Green Beans with Leeks & Parmesan.
We like our beans tender with a bit of snap, if you like them softer you can cook them a few minutes longer in the boiling water.

~ Marla Meridith

Green Beans with Leeks & Feta

 

These green beans are simple to prepare & I keep ’em light and healthy. The flavor of the crisp beans shines through & they are made more special with the addition of feta cheese & sautéed leeks. 

4 Servings

1 pound Green Beans, washed and trimmed
1 cup – or- 2 Leeks, sliced small use the light green & white parts
4 Garlic cloves, diced small
1 tablespoon unsalted Butter
1/2 teaspoon fresh Lemon juice – from 1/4 Lemon
pinch of Cracked Black Pepper
pinch of Smoked Paprika
pinch of Sea Salt
1-2 ounces of crumbled Feta Cheese
Lemon Zest for garnish

Prepare a large bowl with ice water and set aside. Have a colander or large strainer ready in the sink.
Bring a large pot of lightly salted water to a rolling boil.
Add green beans to pot and blanch (cook) for 1-2 minutes until bright green.
Immediately dump beans into a colander and then plunge them into the ice water bath. This will set the beans, keep them bright and stop them from cooking further.
In a large sauté pan melt butter over medium-high heat on the stove top.
Add leeks & garlic with pinches of the black pepper, salt, and smoked paprika.
Stir and sautée a few minutes until softened and fragrant.
Reduce heat to medium.
Add beans and lemon juice to the pan and toss to coat.
Cook for about 2 more minutes until flavors combine and beans cook a little bit more. Top with feta cheese crumbles and some lemon zest.
–Notes
Simply adjust ingredients according to how many people you are serving. These beans make for great leftovers too!
I love Sheep Milk Feta for its very pronounced taste. A little goes a long way. Use your favorite variety of feta.
As always, use your own taste buds to determine how you want to season your Green Beans with Leeks & Parmesan.
We like our beans tender with a bit of snap, if you like them softer you can cook them a few minutes longer in the boiling water.

~ Marla Meridith

Green Beans with Leeks & Feta

Ingredients

Directions

~ Marla Meridith

Green Beans with Toasted Walnuts and Quinoa

Ingredients

Directions

~ Marla Meridith

Green Beans with Beech Mushrooms & Olives

Beech mushrooms are such pretty little things. They have a unique sweet & nutty, elegant mushroom flavor that go perfect with the stuffed green olives. Don’t miss out on something so simple & delicious.

4 Servings

1 pound Green Beans, clean, trim ends off and cut in 1/2
1 package (8 ounces) Beech Mushrooms, trim off the bulky stem
2 tablespoons high-quality fruity Olive Oil
Garlic Salt
Cracked Black Pepper
1/2 cup sliced Green Olives with Pimento, keep about 1 tablespoon juice with the olives
1/4 cup Green Onion, sliced thin

Heat olive oil in a medium fry pan over medium heat.
Add green beans.
Season with some garlic salt & black pepper.
Cook for about 5-6 minutes until the beans start to soften and turn bright green.
Add the beech mushrooms and olives.
Toss gently to combine.
Cook for another 2 minutes.
Serve hot or cold and top with sliced green onion.

~ Marla Meridith