Vegetarian Mania, Part 2!!!

Here are couple more fabulous vegetarian recipes!!!

Maple Glazed Yams with Pecan Topping

3 lbs of yams (red-skinned sweet potatoes), peeled, cut into 1/4 inch rounds
1/2 cup maple syrup
Salt(to taste)
1 teaspoon orange zest (optional)
6 Tbsp chilled butter, cut into 1/2 inch pieces
1/3 cup light brown sugar, packed
1 1/2 cups pecans

Preparation:

1. Preheat the oven to 400°F. Heat a large pot of salted water (add a tablespoon of salt for every two quarts of water) until boiling. Add the yam rounds. Cook the yams until the water starts to simmer again, about 4 minutes. Remove from heat, drain, then rinse in cold water.

2. Butter a baking dish. Arrange the yam rounds in the baking dish, overlapping the pieces, layering the yam rounds to fill up the dish. Sprinkle each layer liberally with salt. Sprinkle the yam rounds with orange zest if using. Pour maple syrup over yams. Dot with 2 Tbsp of the butter. Cover with aluminum foil and bake until yams are almost tender, about 20 minutes.

3. Put 3/4 cup pecans in a blender or spice grinder and grind into a coarse meal. Coarsely chop the other 3/4 cup of pecans.

4. Mix the ground pecans and brown sugar together in a medium bowl. Using your fingers, mix in the remaining 4 Tbsp of butter until the mixture resembles a coarse meal. Mix in the chopped pecans.

5. Sprinkle the pecan mixture over the yams. Bake the yams, uncovered, until the topping browns, about 15 minutes.


Ashley's AWESOME Pineapple Black Bean Cheese Enchiladas!

2 teaspoons vegetable oil
1 large yellow onions, chopped ( about 1 cup)
1 medium red bell pepper, chopped ( about 1 cup)
1 (20 ounce) can pineapple tidbits, drained
1/3 cup pineapple juice, reserved
1 (15 ounce) can black beans, drained, rinsed
1 (4 1/2 ounce) can chopped green chilies
1 teaspoon salt
1/2 cup chopped fresh cilantro
3 cups shredded cheddar cheese ( 12 oz)
1 (10 ounce) can mild enchilada sauce
8 whole wheat flour tortillas ( 8 or 9 inch)
1/2 cup reduced-fat sour cream
8 teaspoons chopped fresh cilantro

Preparation:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chilies and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.
Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish. In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.
Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.