Monday, August 26, 2013

Meatless Monday... Corn fritters and Black Bean Stuffed Peppers

After a lazy weekend I wanted to cook a spicy Mexican dish to wake up my taste buds! This dish is vegetarian and is so flavorful that you won’t even notice there’s no meat. Perfect for Meatless Monday. I settled on stuffed peppers with black beans and cheese with a spicy tomato and cilantro sauce. For the stuffed pepper casserole I used hot peppers, but if you don’t like spicy foods simply use green or red bell peppers instead.
At the last moment I decided to make the corn fritters. It is not the healthiest appetizer or side dish, but you have to splurge every now and then and they were definitely “worth it”. This meal does make quite a few dishes, so not ideal for busy worknights/school nights, but totally worth it if you have the time!  

To complete your plate add a side of your favorite steamed vegetable or a garden salad!

Summer Squash and Corn Fritters
Makes 8 servings

2 eggs, whisked
½ cup all purpose flour
¼ cup whole wheat flour
2 cups shredded summer squash*
1 cup sharp cheddar cheese
1 cup frozen corn
½ cup chopped onion
1/2 tsp chili powder
½ tsp garlic powder
¼ cup canola oil

*Use your food processor if you have a “shred” attachment.

1. Mix eggs and flour in a large bowl. Combine the remaining ingredients except the canola oil. Mix well.
2. Place oil in a frying pan over medium heat, allow 3-4 minutes to heat up. The oil is ready when small amount of water sizzles.
3. Form small patties and place in frying pan for 3-4 minutes per side, or until golden brown.
4. Serve warm with salsa.

Nutrition Facts: 2 fritters
200 calories, 13 g fat (4 g saturated), 16 g carbohydrates, 3 g fiber, 8 g protein, 120 mg sodium

Black Bean and Cheese Stuffed Peppers
Makes 10 servings

14 oz can of diced or stewed tomatoes (low sodium if possible)
½ cup cilantro
½ cup chopped sweet onion
1 Tbsp garlic
1 jalapeno, seeded

5 Poblano or Serrano peppers, halved (lengthwise) and seeded
1 cup of black beans, rinsed
½ cup chopped sweet onion
¾ cup corn meal
½ cup water
1 cup shredded cheddar cheese, divided
1 tsp cumin
Pepper, to taste

  1. Preheat the oven to 350 degrees.
  2. Place all ingredients for sauce in a food processor or blender and blend until smooth. Pour into 9x13 baking dish and set aside.
  3. Mix black beans, onion, corn meal, water, ½ cup of shredded cheddar, and cumin in a bowl.
  4. Stuff each pepper with ½ cup of filling and place in baking dish. Top extra filling on or around the peppers.
  5. Cover with tin foil and bake for 30 minutes.
  6. Remove foil, sprinkle additional ½ cup of cheese over the top and bake additional 15 minutes. Serve warm.

Nutrition Facts: 2 stuffed peppers
225 calories, 10 g protein, 8 g fat (4 g saturated), 28 g carbohydrate, 5 g fiber, 330 mg sodium

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