2 teaspoons canola oil 2 cloves garlic, minced 1 teaspoon chile powder 1 teaspoon minced chipotle chile in adobo sauce 1 teaspoon ground cumin ¼ teaspoon kosher salt ⅓ cup water, chicken broth, or vegetable broth 1 15-ounce can black beans, drained and rinsed 1 15-ounce can kidney beans, drained and rinsed 6 Tablespoons fresh salsa 6 10-inch whole wheat flour tortillas, warmed in microwave for 10-15 seconds 1 cup shredded cheese (cheddar, pepperjack, monterey jack, or a mixture) 1½ cups chopped tomatoes 1½ cups chopped spinach 6 Tablespoons thinly sliced green onion 6 Tablespoons nonfat Greek yogurt
Heat the oil in a large nonstick skillet over medium heat. Add the garlic, chile powder, chipotle chile, cumin, and salt, and cook until fragrant, about 1 minute. Add the beans and broth, and bring to a boil. Reduce heat to medium-low, and allow to simmer 10 minutes. Remove from heat, stir in salsa, and mash lightly with a slotted spoon or fork.
Spoon about ⅓ cup of the bean mixture down the center of each tortilla. Top each serving with about 2½ Tablespoons shredded cheese, ¼ cup tomatoes, ¼ spinach, 1 Tablespoon green onion, and 1 Tablespoon Greek yogurt. Roll tightly and serve immediately.
One of my favorites apps for the Ipad is Key Ingredient.
I can browse recipes (with pictures!) and email them right from my livingroom couch!
Jasper (our 3 month old AmStaff) got his booster shots which in turn gave him extremely runny poop! So off to the store I go and get a big can of pumpkin and several yogurt. After a about a day and a half he was back to normal…however I still had LOTS of pumpkin left over.
As luck would have it I came across a recipe for Peanut Butter and Pumpkin dog bisuits! Now my biscuits are not uniform nor are they cute….I simply cut them into squares and baked them.
All three dogs LOVE these so I will be keeping these on hand!
I will post the recipe as it’s posted on Key Ingredient.
I doubled the recipe.
I added an extra cup of pumpkin than what was called for.
I rolled out the dough LESS than 1/2″ thick. The thicker you go the longer it takes to bake!
It really does take 25 min. or so to bake one batch.
Water: Just enough to make it stiff
I keep these in an OPEN ziplock bag. I’m afraid if I zip up the bag the biscuits will start go to soft
½ cups whole wheat flour
½ cup canned pumpkin
2 tablespoons peanut butter
½ teaspoon salt
½ teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C).
Whisk together the flour, eggs, pumpkin, peanut butter, salt, and cinnamon in a bowl. Add water as needed to help make the dough workable, but the dough should be dry and stiff. Roll the dough into a ½-inch-thick roll. Cut into ½-inch pieces.
Bake in preheated oven until hard, about 25 minutes.
Authors note: I added about a ½ cup of extra pumpkin to make it workable and my pup really loves pumpkin ***