Ingredients:

2 Cups DRY black beans  (soaked over night and rinsed) (approx. 5-6 cups b.b.)
3 TBSP Chili Pepper
1  tsp Cumin
1 1/2 tsp Paprika
1 tsp Granulated Garlic
1/4 tsp Black Pepper
1/8 tsp Cayenne Pepper
1 Jalapeño (chopped up small - remove seeds for less heat) 
1/4 Cup Diced Sweet Pepper (red, yellow, orange)
1/4 of a dice onion (sautéed)
3 Garlic Cloves minced
4 Cups Organic Low Sodium Broth (vegetable or beef)

*****

1 Can Organic Diced Tomatoes
1/2 Cup Organic Frozen Corn
1 Cup of Zucchini Cubed
1 Cup of Sweet Pepper Diced (red, yellow or orange)
1 Cup Carrots (chopped)




Directions:

In a large bowl or bot soak black beans overnight.  In a large Dutch oven, or stock pan sauté diced onions. Then, add the beans, and remainder of the ingredients to the pot (not the tomatoes, zucchini, 1 cup of sweet peppers, corn or carrots). Bring to a boil, reduce heat to simmer, cover and allow to cook at a soft bowl for at least 2- 3 hours.  Then, add the remainder of the vegetables and simmer for another 30 - 60 minutes - until the vegetables are all soft, and the beans are fully cooked.

*Top with some fresh cilantro, and avocado!

This is our go to Teriyaki sauce. It does contain a bit of sugar, but we generally put about 1/2 of it over 2 - 3 lbs of chicken, and the other 1/4 to 1/2 over sautéed veggies - which are split between the six of us. So, in all reality its not that much sugar for our family. And, it's usually the only carbs in the meal!

This is one of my families favorites.  They always ask for it, it is one of several meals that everyone enjoys! Usually we have someone that is not too fond of the meal, or would prefer something different. But, according to my kids this one always gets A++++.   

Sometimes I make a little parmesan, garlic alfredo sauce to drizzle over the top!

I have been making enchiladas since I was about 15, but I always used a can of enchilada sauce, and would add things to it. But, as we began our quest for healthier eating, all premade foods went out the window. So, I have been playing with homemade recipes for enchilada sauce. I have made one similar to this 2 times now, and we have enjoyed it, I am sure I will continue to tweak it, since it has only been two times, but for now it works, and it is yummy!

Enchilada Meat:

1 tsp Safflower Oil
3/4 Medium onion diced
1/4 Red Pepper (you could use 1/2 of one type if you want)
1/4 Yellow Pepper
1/2 tsp flour
1 - 8 oz can low sodium Tomato Sauce
1 - 16 oz can low sodium diced tomatoes
1 can Diced Green Chilies
1 1/2 Cups Organic Low Sodium Chicken Broth
2 TBSP Chili Powder
3/4 tsp Granulated Garlic
1/2 tsp Onion Powder
1 tsp Parika
1/8 tsp Dried Oregano
less then 1/8th tsp Cayenne Pepper
Pinch of Salt (if you want, we dont use it)
2 lbs  uncooked boneless/ skinless Chicken Breast


Sauce:

1 tsp safflower oil
1 tsp flour
1 1/2 cups Organic Low Sodium Chicken Broth
1/2 can low sodium diced tomatoes
1 - 8 oz can low sodium tomato sauce
2 TBSP Chili Powder
1/2 tsp Paprika
1/4 tsp Granulated Garlic
1/4 tsp Onion Powder
1/8 tsp Dried Oregano
a dash of Cayenne Pepper
1 tsp Diced Green Chilies

Extras:

Corn or Flour Tortillas
Freshly Grated Cheddar Cheese
Fresh Cilantro

Directions:

Meat -

In a large stock pan, or dutch oven over medium heat place oil, onions, and peppers. Cook until softened and browning. Then, add flour stir until it is browned a bit. (this will help your sauce thicken - you do not have to add it!). Now, add the remainder of the ingredients. Bring to a soft boi, reduce heat to simmer/low just enough that it is at a soft boil while covered, and cook for about-2 hours. Then, remove lid, and using some tongs simply squeeze the meat it should fall right apart, if it doesn't you need to cook it longer!  Once, the meat is all shredded, stir and then allow to sofly boil for another 1/2 hour uncovered, this will thicken it up a bit more.  If most of your moisture seems to be gone, then just keep it covered for the last 1/2 hour.  -- Once, cooked place a small amount into a tortilla (we use corn), roll, place your enchilada sauce over the top, with a bit of cheese, and then place in a microwave or oven to melt the cheese.   Top with fresh Cilantro!

*We do sometimes make up a large batch at once, in a casserole dish, but I generally just make them up per person, and freeze the extra meat!

 
Enchilada Sauce:

In a small sauce pan over medium heat place oil and flour cook until brown (again if you dont care about your sauce being thicker skip this part - but note it will be very "watery").  Once the flour is browned add the remainder of the ingredients, cover and let simmer for about 1 hour, uncover and simmer for another 1/2 hour, spoon over the top of your rolled enchiladas.  


*Sometimes, I add a 1/2 tsp of Chipotle Seasoning to the sauce too!
 

While searching on pinterest the other day, I found a recipe for asian inspired grilled chicken.  After glancing at that recipe, I came up with an idea for something we would really enjoy! -- It came out fantastic.