Meatless Monday on Tuesday

We are coming up to an anniversary. On December 1st The Husband and I will be celebrating our second year since actively adopting a vegetarian lifestyle. As many of you know, this has been an on again off again proposition for me since my camp days, but when The Husband agreed to join me on my latest quest for ethical eating, it finally stuck. I suppose it is a bit like Weight Watchers. Food and diet plans really need familial support, and having a partner goes a long way towards making a difference. I have tried not to sound preachy about our eating habits, (it doesn't always work) but I do know that sometimes it does get in the way when socializing with friends and family. For those of you who have felt personally affronted by our fleshless fetish (yes, Twin Son-this means you!) I apologize, but I need you all to know that we are perfectly happy with our food choices and don't feel as though we are missing much, although I do crave a bit of sushi grade tuna now and then.

While I am not advocating that everybody join us in our vegetarianism, there are many reasons to attempt to eat less meat. There are a number of movements worldwide that advocate a Meatless Monday, i.e cutting out animal protein for only one day a week. The benefits are easily identifiable. Eating less meat can reduce the risks of cardiovascular diseases, some cancers, diabetes and obesity. It is better for the environment as it reduces methane and greenhouse gas emissions, water consumption, and dependence on fossil fuels. One does not have to fully embrace my cause to engage in ethical eating.

I had meant to use Mondays during NaBloPoMo to share recipe ideas for Meatless Mondays. I obviously messed that up yesterday, but let's just give me a mulligan and call it even. Today's Meatless Monday on Tuesday recipe is Black Bean Enchiladas. This is actually what I am making for dinner this evening.

Black Bean Enchiladas (source: all recipes.com)

Ingredients

1 green pepper, chopped

1 medium onion, chopped

3 garlic cloves, minced

1 tablespoon olive oil

1 (15 ounce) can black beans, rinsed and drained

1 (14.5 ounce) can diced tomatoes 

1/4 cup picante sauce

1 tablespoon chili powder

1 teaspoon ground cumin

1/4 teaspoon crushed red pepper flakes

2 cups cooked brown rice

8 (6 inch) flour tortillas, warmed

1 cup salsa

1 cup shredded Cheddar cheese (I use lactose free)

3 tablespoons chopped fresh cilantro leaves

(I add a fresh jalapeño that was minced)

Directions

In a large nonstick skillet, saute the green pepper, onion and garlic in oil until tender. Add the beans, tomatoes, picante sauce, chili powder, cumin and red pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until heated through and mixture thickens. Add rice; cook 5 minutes longer or until heated through.

Spoon a rounded 1/2 cup down the center of each tortilla. Fold sides over filling and roll up. Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Spoon salsa over each tortilla. Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with cheese and cilantro. Bake 2-3 minutes longer or until cheese is melted.

Delicious sounding? You bet! Please share your own Meatless Monday on Tuesday recipes. I am forever searching for new and exciting ways to spruce up our diet.