Spicy Spaghetti Squash with Black Beans

A nice variation on spaghetti squash, sent to me by my college roommate.  The recipe comes from the Whole Foods website.

1 medium spaghetti squash
2 t olive or corn oil
1/2 c red onion, chopped
1 jalapeño chili, minced
1/2 c red pepper, chopped
1 c black beans, rinsed and drained well
1/2 c sweet corn, frozen or fresh
1 t chili powder
1/3 c cilantro, minced
1 T lime juice
1/4 c feta cheese
salt and pepper, to taste

1. Roast squash in a 375degrees F oven for 50 minutes, cut side down, until tender or cut squash in half and place in a microwave dish with 1/2 inch of water, lightly covered with plastic wrap for 20 minutes on high until tender. Set aside to cool. When cool, scoop flesh from squash halves (leaving the shell intact for stuffing, if you wish).
2. Meanwhile, heat oil in a large pan and sauté red onion, jalapeño chili and red pepper for 2minutes. Add beans, corn and chili powder; sauté 1 minute longer. Add cooked squash, cilantro, lime juice and salt, cook 1minute until heated through.
3. Serve with feta cheese.

Without the addition of the feta cheese, I felt the recipe was a little bland.  You definitely don't need added salt with the cheese, a little pepper is nice though.  The original recipe called for the jalapeño to be seeded, but you get more a kick leaving them in.  You could also add some hot sauce or cayenne chili powder to kick it up a little more.  Overall, a good variation on spaghetti squash.

Black Bean and Sweet Potato Enchiladas

Seriously heavenly.  I will be making these again and again!  A great Pinterest find from Real Simple Magazine.

1 28oz can whole peeled tomatoes
2 t chili powder
1 large onion, chopped
3 T canola oil
salt and black pepper, to taste
2 cloves garlic, chopped
1 15oz can black beans, rinsed and drained
1 medium sweet potato, peeled and coarsely grated
2 t dried oregano
1/2 lb cheddar, grated
8 6-inch flour tortillas
2 scallions, thinly sliced, white and green parts separated
2 c frozen corn

1. Preheat oven to 450degrees F.
2. In a blender, puree the tomatoes, chili powder, half the onion, 1 T of the oil, salt and pepper until smooth.
3. Heat 1 T of the remaining oil in a large skillet over medium-high heat. Add the remaining onion and half the garlic and cook until softened, 2 - 3minutes. Add the black beans, sweet potato, oregano, and salt and pepper. Cook, tossing frequently, until the sweet potatoes are tender, 4 - 6minutes. Transfer to a large bowl and let cool. Stir in 1 cup of the cheddar.
4. Spread 1 cup of the tomato mixture in the bottom of a 9 x 13" baking dish.
5. Roll up the bean mixture in the tortillas (about 1/2 cup each) and place the rolls seam-side down in the dish. Top with the remaining tomato sauce and 1 cup of cheddar. Bake on the top rack of oven until the cheddar is brown and bubbly, 10 - 15minutes.
6. Meanwhile, wipe out the skillet and heat the remaining T of oil over medium-high heat. Add the remaining garlic and the scallion whites and cook, stirring, until fragrant, about 1minute. Add the corn and salt and pepper. Cook, tossing frequently, until tender, 3 - 5minutes more.
7. Sprinkle the enchiladas with the scallion greens and serve with the corn.