Heavenly Hummus Wrap

This is another Pioneer Woman recipe.  I absolutely love hummus so I was excited to try it.  Here's the recipe:

Ingredients

• 1 Tablespoon Butter Or Olive Oil
• 1/2 whole Red Onion, Halved And Sliced
• 1 whole Spinach Flour Tortilla (large)
• 1/4 cup Hummus (homemade Or Storebought) - More If Needed
• 1 whole Roasted Red Pepper (jarred), Sliced
• 3 whole Canned Artichoke Hearts, Halved
• 2 cups Mixed Greens
• 1 Tablespoon Your Favorite Balsamic Vinaigrette (homemade Or Storebought)
• 1/4 cup Feta Cheese Crumbles

Preparation Instructions

Melt the butter in a skillet over medium-low heat. Add the red onions and cook slowly for 10-15 minutes, stirring occasionally, until soft and deep golden brown. Set aside and let them cool slightly.

Grill the tortilla on a grill pan over medium heat for 1 minute, just until it has grill marks on the outside. (If you don't have a grill pan, just use a skillet.) The tortilla should still be soft and pliable; just with a little bit of color! Let the tortilla cool slightly.

To assemble the wrap, spread the hummus down the middle third of the tortilla. Arrange the cooked onion slices and the sliced roasted red peppers all over the hummus. Add the artichoke heart halves. Toss the salad greens in the balsamic dressing, then lay them on the wrap. Finally, sprinkle the crumbled feta all over the greens.

Carefully wrap up the tortilla, tucking in the ends. Slice the wrap down the middle, share with a friend, and chow down!

YUM!  The only change I made was adding blue cheese instead of feta cheese.  (I had blue cheese already in the refrigerator).  Also, for my husband's wrap I had to sub out the peppers and put in tomatoes instead.  (He's allergic to bell peppers).  We both absolutely loved these.  Tons of flavor and so filling!  If you are a hummus fan, I definitely recommend them.

Black Bean and Quinoa Enchilada Bake

Technically this recipe is considered a Mexican dish, though in my opinion, it barely qualifies as that.  :-)  Still, it's pretty good... especially for being meatless!  ;-)  Here's the recipe:

ingredients:

1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeño, seeds and ribs removed,diced
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
2 (15 oz) cans black beans, drained and rinsed
2 cups red enchilada sauce
2 cups shredded Mexican cheese
Toppings: Sliced green onions, avocado slices, sour cream, optional

directions:

1. Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.

2. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.

3. In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.

4. In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded cheese.

5.Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.

Since my husband is allergic to peppers, I subbed a can of Rotel for them.  (I did a lime/jalapeno flavor and it was great).  I actually liked this recipe a lot more than I thought I would!  The enchilada sauce gives it a lot of flavor.  It's good with sour cream on top and can be eaten as-is or with chips.  It also makes fabulous leftovers.