Cheezy Chorizo Superbowl Bake

I am a little late in posting my Superbowl dish, but better late than never, right!?

*Sigh*  I love the Superbowl, but it is a bittersweet event, signaling the end of football season.  Sadly, my beloved Colts did not make it this year, but since I am a major football fan, I did - of course - enjoy the Superbowl anyway.  Since I couldn't scream and yell for my boys in blue, I rooted for the quarterback who rocked my fantasy season and cheered on the Packers (I can't rightly side with the Steelers, anyhow).

Regardless of who's playing, Superbowl Sunday is always a great time to get together with friends and enjoy great food and fun beverages.  I love the social aspect of the game as much as the game and commercials.  However, whenever I attend an event at someone else's house, I bring my own feast.  While this can be burdensome, I like to take the opportunity to treat myself to something I might not normally eat, get my creative juices flowing, and expose my non-veg friends to some outside-the-box dishes.  So, I am joined a couple male friends on the northwest side with the following:

Cheezy Chorizo Superbowl Bake

*1 package vegan chorizo-style sausage/seitan

*1 can black or pinto beans

*1 c. salsa

*2 cloves garlic, minced

*1-2 jalapenos, chopped (opt.)

*handful cilantro, chopped

*1/4 c. vegan cream cheese (at room temp.)

*Daiya cheddar cheeze

Preheat oven to 425º.

Chop chorizo into small pieces*.  Combine all ingredients except Daiya in a bowl until will mixed.  Place mixture into baking dish and bake 30 min.  Remove from oven and top with Daiya; bake until cheeze is melted.  Serve with chips.

*You will only need to chop if you have the link-style chorizo.  I used Upton's Naturals, which is made with seitan, and it just crumbles into small pieces (you know, like ground beef).

**I know, I know...I'm a terrible blogger.  I totally forgot to take a picture of this.  But it looked just as delicious as it tasted.  Next time I make it (and I will), I will upload the picture. ;-)

Hot and Spicy Black Bean Salsa with Spinach

This recipe came about because I wanted spicy, I wanted beans, I wanted Mexican. I didn't have tortillas or guacamole, so my burritos weren't doable. I used what I had and made this warm black bean salsa...and it was actually more delicious than I had expected! Here goes...

-1/2 c. black beans (dry)
-1/2 Tbsp. olive oil
-1/4 medium onion, chopped
-1/2 medium green bell pepper
-1 clove garlic, minced
-1/2 tsp. chili powder
-1/2 tsp. cayenne powder
-1 small-medium tomato, chopped
-1 c. fresh spinach
-salt/ground pepper to taste

Rinse and soak black beans overnight. Place soaked beans in saucepan with water and cook desired tenderness.

Heat olive oil in skillet. Saute onion and bell pepper until slightly tender. Add garlic and heat until vegetables are soft and onions translucent. Stir in beans and chili powder; cook until heated through. Stir in tomatoes until warmed. Add spinach and allow to wilt. Season with salt/pepper.

Serve warm with tortilla chips (my favorite are Garden of Eatin' Red Hot Blues).

Black Bean Burritos with Guacamole

For burritos:
-tortillas (I use Food for Life's sprouted whole grain tortillas, but feel free to use your favorite)
-1/2 c. black beans (dry)*
-1/2 Tbsp. olive oil
-1/4 medium onion, chopped
-1/2 medium green bell pepper
-1 clove garlic, minced
-1/2 tsp. chili powder
-salt/ground pepper to taste

Rinse and soak black beans overnight. Place soaked beans in saucepan with water and cook desired tenderness.

Heat olive oil in skillet. Saute onion and bell pepper until slightly tender. Add garlic and heat until vegetables are soft and onions translucent. Stir in beans and chili powder, salt/pepper; cook until heated through.

Place a tortilla on dry, but hot skillet. Place desired amount of bean filling into center of tortilla and wrap, burrito-style. Turn burrito with seam down until browned and crispy, then turn and brown other side. Note: I enjoy my burritos on the crispy side. If you prefer more of a soft taco, skip the browning.

For guacamole:
-1 ripe medium avocado, mashed with fork
-1 medium tomato, chopped
-1/4 medium onion, chopped
-1 large clove garlic, minced
-1 jalapeno, chopped, plus seeds to desired heat level
-1 Tbsp. fresh cilantro, chopped
-squeeze fresh lime juice
-sea salt, to taste

Combine all ingredients. Serve with tortilla chips or burritos.