Chicken and Black Bean Enchiladas

Disclaimer: I haven't made these myself. But I had the ones my sister-in-law made for dinner tonight and they were fantastic. I asked her for the recipe and I thought I'd just post it directly here.

1 lb. boneless skinless chicken breast
3 slices bacon
2 cloves minced garlic
1 1/2 c. salsa or picante sauce
1 can (16 oz.) black beans (the recipe says not to drain them, but I would drain them and then add some water)
1 large red bell pepper, chopped
1 tsp. ground cumin
1/4 tsp. salt
1/2 c. sliced green onions
12 flour tortillas (soft taco size)
1 1/2 c. shredded monterey jack or mexican blend cheese

Toppings:
Shredded lettuce, chopped tomatoes, sour cream, green onions, and avocado slices

Cut chicken into short, thin strips. Cook bacon until crisp. Remove to paper towel, crumble. Pour off all but a couple tablespoons bacon drippings, cook and stir chicken and garlic in drippings until chicken is no longer pink. Stir in 1/2 c. salsa, black beans, red pepper, cumin, and salt. Simmer until thickened, 7-8 minutes, stirring occasionally. Stir in green onions and reserved bacon. Spoon heaping 1/4 c. bean mixture down center of each tortilla, top with about a tablespoon of cheese. Roll up, place seam side down on lightly greased 13x9 baking dish. Spoon remaining 1 c. salsa evenly over enchiladas. Bake at 350 degrees for 15 minutes. Top with remaining cheese, return to oven for about 3 minutes. Top as desired.

Mushroom and Edamame Risotto

Risotto used to intimidate me because they make it on one of those TV shows with the very angry chef who yells at the contestants when they (almost always) ruin the risotto. But, turns out, it is not so hard. The edamame provides some nice protein to this yummy vegetarian recipe.

2 TBS olive oil
8 oz sliced white mushrooms (or baby portabella)
1 pound frozen edamame
3 cups vegetable broth mixed with 11/2 cups water
1 small onion, finely chopped
11/3 cups arborio rice
1/4 cup white wine (I think I used more stock)
1/8 tsp black pepper
1/2 cup shredded Parmesan

Heat 1 TBS of the oil in a large skillet over medium high heat. Add mushrooms and cook for 5 minutes, stirring occasionally. Set aside. Cook edamame, cool, shell (if necessary), and add to mushrooms.

Place broth and water in a saucepan and bring to a simmer.

In a large saucepan, heat remaining oil over medien heat. Add onion and cook for 5 minutes. Add rice and stir until rice is coated in oil. Cook for one minute, stirring. Add wine (or whatever) and cook until absorbed (about 1 minute).

Add 1/2 cup of the simmering broth. Cook on medium-low heat, stirring until broth is absorbed. Repeat 1/2 cup at a time until the broth is gone.

Gently reheat the mushroom and edamame. Stir into the rice and remove from heat. Stir in the pepper and 1/4 cup of the cheese. Divide among four bowls and sprinkle with remaining cheese.