Tinfoil Tacos

 Have I mentioned how much I love camping? I do. In fact I do it for a living. But more on that later.
I love the hiking, and the fire, and the fresh air and trees and the food. Mostly the food. It might be my favorite part of camping. Ok fine, it IS my favorite part of camping! And I like getting creative with camping food. Like these tacos.

Tinfoil dinners are pretty classic, and they are pretty good. But not my favorite. So I spiced them up and made tacos! They were a huge hit with the group we went camping with. They are easy, delicious and quick. 

 You can mix it up with soft shell and hard shell tacos, different kinds of beans and so on. Here's how you do it:

2 lbs hamburger- seasoned with taco seasoning, cooked and stored in an airtight bag
1 package small tortillas
1 package hard shell tacos
1 can beans (black or pinto work great)
Shredded cheese

Stuff torillas/taco shells with meat, beans and cheese. Wrap in tinfoil. Place in coals/fire for 10-15 min. Tacos are done when you can hear the cheese sizzling through the tinfoil. Open carefully with tongs and top with toppings:

Sour cream
Salsa
Lettuce

Brown Rice Enchiladas with Black Bean Sauce (Updated Version)

Brown Rice Enchiladas with Black Bean Sauce

Sauce:

1 (4oz) can green chiles                                           

1 can black beans, undrained

1 can vegetable (or chicken) broth                    

1/4 yellow onion, diced

2 cloves/teaspoons minced garlic                                      

1 bay leaf

Optional: 1/2 (4oz) can jalapenos (if you like it spicy)

Saute onions in oil until soft and translucent. Add all other ingredients and bring to a boil. Reduce to a simmer for minimum 5 minutes or 15 minutes if you have the time. Remove from heat and pour mixture into blender (taking care because it is hot) and process until smooth. Set aside.

Filling:

1/4 chopped yellow onion                         

1 (4oz) can green chilis (sub for jalapenos if you like more spice)

1/2 cup cooked vegetable of choice (diced sweet potato, chopped kale or corn are great options)

1/2 c lowfat cottage cheese  

1/2 c feta cheese or goat cheese

2 c cooked, brown rice

Saute onions until soft, add green chilis, cooked vegetables, cottage cheese and feta cheese. Stir until just combined and then turn off heat. Add rice and mix well. 

To make:

Flour tortillas

Monterrey Jack or Colby Jack Cheese for sprinkling

Chopped cilantro, to taste

Spray 9x13 pan with cooking spray. Pour thin layer of Black Bean Sauce in the bottom of the pan. Assemble enchiladas by filling tortilla with filling, sprinkling with Colby Jack cheese and rolling. Place rolled and filled tortillas into the pan. Pour more Black Bean Sauce over all tortillas until well covered, sprinkle with a little cheese.  Bake at 375 for 25 min. Sprinkle chopped cilantro and serve warm. 

Brown Rice Enchiladas with a Black Bean Sauce

So remember my awesome friends who I grew up with? The ones who gave me the best salsa recipe ever and the delicious Black Bean Soup? Well I have yet another wonderful recipe from them. And I don't know the official nutrition facts on this recipe, but I am willing to assume it is at least kind of healthy because everything the Collet's make is healthy.

I made these as part of our "Vegetarian Project" and they got very positive reviews from the boys. A quote from one of them: " I can't believe these don't have meat in them, they taste so good". That is a huge deal, in case you didn't know.

They take a little bit of prep work and a little bit of time, but they are delicious. My only regret is that the pictures didn't turn out any better... Oh well, make them yourself and you can take a better picture for me to use.

RICE ENCHILADAS W/ BLACK BEAN SAUCE

Sauce:

1 can green chiles                                           

1 can black beans, undrained

1 can vegetable broth                    

 ½ c chopped onion

2 cloves garlic                                      

1 bay leaf

3 Tbsp hot sauce

Combine in saucepan and bring to boil. Reduce to a simmer and let simmer 5 minutes. Pour mixture into blender (taking care because it is hot) and process until smooth. Set aside.

Filling:

1 c cottage cheese  

½ c sour cream

½ c feta cheese

Blend in blender.  Then stir in:

¼ c onion                         

1 chopped seeded jalapeno

2 c cooked, brown rice

2 Tbsp hot sauce (optional)

To make:

6 Flour tortillas

¾ cup Monterrey Jack Cheese

Chopped cilantro, to taste

Fill 6 flour tortillas (or 10 corn tortillas) with rice/cheese mixture, roll and place in 9 X 13 dish coated with cooking spray.  Pour about half of the black bean sauce over tortillas; cover and bake at 350 for 25 min.

Uncover, sprinkle with Monterrey Jack cheese.  Bake 5 more minutes or until cheese is bubbling.

Serve warm with cilantro for topping and the rest of the black bean sauce for pouring on top.