Black Bean Burrito with Cookin’ Greens

Use canned beans and have dinner ready in 35 minutes. Freeze leftovers, if there are any…! Works with Athlete’s Mix, Designer’s Mix, Chopped Kale or Chopped Spinach

8 servings

Ingredients:

2 tbsp olive oil

3 large sized cloves garlic, minced

1 medium sized red onion, thinly sliced

2 cups Cookin’ Greens  - Any one of our products - best in our opinion …Athlete’s Mix –it does include a white bean for some contrast!

1/2 cup stock or water

1 red pepper, thinly sliced

1 cup mushrooms, thinly sliced

½ cup sun dried tomatoes, julienned

1 tbsp lime juice

¼ cup fresh cilantro, chopped

1 tbsp chili powder

1 tsp ground cumin and dried oregano

1 14oz can black beans

1cup corn kernels

8-10 inch flour tortillas

1 cup Montery Jack or Cheddar cheese, shredded

2 cups salsa of your choice

Method:

1. In a large skillet heat olive oil over medium heat. Add garlic and cook for 30 seconds.
2. Add red onion and cook for 5 minutes until softened.
3. Add any Cookin’ Greens  product of your choice - and 1/2 cup of stock or water. Sauté until soft, for 5 more minutes.
4. Add red pepper and mushrooms; continue cooking for another 5 minutes.
5. Meanwhile cover tomatoes with 1 cup boiling water , let sit 8 minutes .Drain and chop finely. Stir into sautéed vegetables with lime juice, cilantro, chili powder, cumin and oregano. Cook another 3 minutes. Stir in beans and corn and cook, stirring until heated through about 3 minutes.
6. In another skillet over medium heat: warm tortilla for 2 minutes, turning once.
7. Place ½ cup of filling down centre of tortilla, leaving 1 inch border at bottom and top. Sprinkle with 2 tbsp cheese. 1 tbsp salsa. Fold up bottom and top edges in. Fold sides over filling. Repeat with remaining tortillas and filling .Place on parchment lined paper baking sheet.
8. Add extra cheese and salsa over tortillas.
9. Bake in preheated 300F oven for 10 minutes. Enjoy!

Cookin’ Greens - Every day, any time of the day WRAP

Makes 1 wrap

Ingredients:

2 eggs

Pinch each salt and pepper

½ cups (120 mL) prepared/sautéed Everyday Cookin’ Greens (Kale, Rapini, Designer’s Mix or Athlete’s Mix)

*1 tbsp julienned sundried tomatoes in oil (optional)

2 tbsp (30 mL) shredded Cheddar Cheese (You can also use Mozzarella, Monterey Jack, Swiss, Feta or other favourite cheese)

1 large whole wheat tortilla

1 tbsp (15 mL) salsa

METHOD

1. In a small bowl, whisk eggs with salt and pepper.
2. In a medium non-stick pan heat ½ cup (120 ml) prepared Everyday Cookin’ Greens recipe as per the back of the package or recipe provided.
3. When the greens are almost heated through, make a well in the centre of the pan and add whisked eggs; move the eggs around with a spatula until almost cooked. (3-4 minutes) (*you can add 1 tbsp julienned sundried tomatoes in oil at this point -optional)
4. Mix the eggs together gently with sautéed greens until they are completely cooked but not dried out. Remove pan from the heat.
5. Place wrap on the counter and fill the centre with the egg/greens mixture leaving 1” space around the outside to prevent the filling from falling during the rolling process.
6. Top egg/greens mixture with 2 tbsp (30 mL) shredded cheese or choice.
7. Fold in the sides then roll the tortilla carefully over the filling making sure that everything is securely inside.

8.  Enjoy with your favourite salsa on the side

OPTIONAL: Place filled wrap back onto preheated sauté pan and heat for 1-2 minutes on each side over medium heat to brown and crisp the outside. Handle carefully when turning to prevent filling from falling out!

For sharing, cut wrap into 2-3 portions. Wraps also taste great with guacamole and sour cream on the side.

Cookin’ Greens Everyday Pasta Recipe

Approximately 3-4 servings

Ingredients:

½ cup (125 ml) small uncooked pasta/whole grain

2 tbsp (30 ml) olive oil

2 medium finely chopped garlic cloves

½ cup (125 ml) thinly sliced onion

¼ cup (50 ml) sundried tomatoes, thinly sliced

1 14oz (398 ml) canned chickpeas (or use dried and prepare according to package directions)

2 cups (200 g) Cookin’ Greens Kale, Rapini, Designer’s Mix or Athlete’s Mix

¼ cup (50 ml) grated parmesan cheese

METHOD:

1. Cook pasta /whole grains according to package instructions.
2. Heat oil in large frying pan.  Add garlic, stir for 30 seconds.
3. Add onion, stir for 3 minutes, medium heat.
4. Add tomatoes, chickpeas and Cookin’ Greens Kale, Rapini, Designer’s Mix or Athlete’s Mix.
5. Simmer for 5 minutes.
6. Add pasta and cheese.  Stir.  Cook for 3 minutes and serve.

**Recipe works with: any cut of pasta – long or short, ravioli, gnocchi, any whole wheat pasta or risotto. Try with whole Grains; quinoa, couscous, brown rice, millet, bulgar, spelt to name a few.

Cookin’ Greens Mini Muffin Meatloaf

Makes 12

Ingredients

3 tbsp olive oil

4 large cloves of garlic, minced

1 ½  cups Cookin’ Greens Designer Mix

2 lbs lean ground veal, beef, turkey or chicken

1 cup panko crumbs

2 large eggs

½ tsp salt

½ tsp pepper

¼ cup honey garlic barbeque sauce

METHOD

Preheat over to 375 degrees Fahrenheit.  Spray a 12 cup muffin pan with non-stick spray and set aside.

Heat the oil in a sauté pan over medium heat. Add the garlic and cook gently for 2 minutes, being careful not to let it color.

Add the Cookin’ Greens Designer mix. Cover and cook until warmed through (5 minutes).  Season with salt and pepper. 

Transfer to a large mixing bowl and allow to cool. 

Add ground meat, eggs, panko and more salt and pepper to the greens.  Mix well with your hands or large spoon.

With your hands, or an ice cream scoop, roll mixture into 3” ball and drop into each muffin tin.  Use your index finger to depress a well into each ball and spoon a bit of barbeque sauce inside.  Close over the hole and reform solid top to the mini muffin meatloaf.

Carefully spoon remaining barbeque sauce over all twelve meatloaves.

Bake uncovered for 30 minutes. Wipe away any fat that may rise to the surface.

Herbed Cheese and Greens Wrap *Works with Cookin’ Greens™ Chopped Rapini, Spinach, Kale or Athlete’s Mix

As seen on the stage at the National Women’s Show!

Makes 2 large wraps to serve 2-4 people or can be cut in smaller pieces to serve as an appetizer.

Ingredients

1 cup (480 mL) Cookin’ Greens™ Chopped Rapini, Spinach, Kale or Athlete’s Mix

Sea salt and pepper, to taste

2 10” flour tortillas

¼ cup (60 mL) softened light cream cheese

1 tbsp (15 mL) chopped fresh herbs (chives, parsley and basil)

A little milk  

¼ cup (60 mL) roasted peppers, cut in thin strips (for a pretty colour contrast use red, yellow or orange peppers)

 

Method: Prepare Cookin’ Greens™ Chopped Rapini, Spinach or Kale according to package directions. The microwave version is best for this recipe. Season to taste with salt and pepper. Transfer to a bowl and set aside to cool. Combine the cream cheese with fresh herbs and a little milk to make a spreading consistency but not too wet.

 

Place tortillas on the counter and spread each one with 2 ½ tbsp (38 mL) herbed cheese mixture to within 1” of the edge. Drain the greens well to ensure any excess liquid is removed and spread ½ cup (120 mL) over the cheese. Spread the roasted pepper strips down the centre over the greens.

 

Roll the tortilla tightly, making sure that none of the filling falls out. Refrigerate for at least half an hour to set the filling. Cut in half  and serve 1 or 2 halves per person. Tip: Appetizer Use: Carefully using sharp knife, cut the filled tortilla into 5-6 pieces vertically., arrange on platter  and serve!

 

Healthy Choice: Use whole wheat or multigrain tortillas. Half a wrap is filling served with a side salad.

Grilled Sausage and Greens Pizza

Makes 4 small pizzas that can serve 4-8 people depending on their appetites!

Ingredients
1 pizza dough ball, divided into 4
1 tbsp (15 mL) extra virgin olive oil
1 tsp (5 ml) crushed garlic
3 cups (720 mL) Cookin’ Greens™ Designer’s Mix
½ tsp (3 ml) sea salt
12 grape or cherry tomatoes cut in half
¼ cup (60 mL) basil pesto
4 oz (113 g) cooked Italian sausage, cut in slices
4 oz (113 g) shredded Mozzarella cheese
3 tbsp (45 ml) shredded Parmesan cheese

Method
Place dough pieces on oiled tray and cover with clear wrap. Let dough rise at room temperature until double in size.
Roll out or stretch each piece of dough to about ¼” of thickness. Return to oiled tray to transfer to barbecue. Don’t worry if the dough is not a perfectly round shape.
Heat barbecue to medium. Place dough directly on grill and cook for 2 minutes per side to make grill marks and to set the crust. Remove from grill and set aside while you prepare the toppings.
Combine olive oil, garlic, Cookin’ Greens™ Designer’s Mix and salt.
Spread 1 tbsp (15 ml) pesto over each pizza crust; top with ¾ cup (180 mL) greens mixture, 1 oz (28.4 g) cooked sausage rings and 6 tomato halves. Finish with 1 oz (28.4 g) Mozzarella and 2 tsp (10 mL) Parmesan cheese.

Heat one side of the BBQ to high and leave one side off. Place the topped pizza directly on the grill of the “off” side and close the lid. Bake until the vegetables are cooked, the dough is lightly browned and the cheese has melted, approximately 5-10 minutes.


Variations
Replace the pesto with pizza sauce; sausage with cooked chicken breast strips or bacon or shrimp; the tomatoes with red pepper strips or mushrooms; Mozzarella cheese with Cheddar, Provolone, Feta or any other favourite cheese blend. Replace Designer’s Mix with all Cookin’ Greens™ Spinach or all Cookin’ Greens Kale or Spinach and Kale combined.

To make a calzone instead of a flat pizza, roll out the dough pieces. Place all the fillings inside exactly like the flat pizza, but in the center of the dough only. Dampen the outside of the dough with water. Stretch dough up and over the filling. Press down tightly and fold to secure. Bake as per flat pizza.

Healthy Choice: Use a whole wheat or multigrain pizza dough, reduced sodium sausage and lower fat cheese blend.

Enjoy!
The Cookin’ Greens™ Team