We are pleased to announce the winner of the best employee-submitted heart-healthy recipe in honor of National Healthy Eating Day on Wednesday, November 5.

Mount Sinai Heart, Food and Nutrition Services, and the chefs at The Mount Sinai Hospital have chosen two heart-healthy recipes submitted by Anna Horton, Assistant Director of Communications, Office of Development: Mexican Chopped Salad and Crispy Black Bean Quinoa Burritos.

Here are the winning recipes:

1. Crispy Black Bean Quinoa Burritos 

Crispy burritos with black beans, corn, peppers, cilantro, quinoa, and cheese.

Ingredients:

2 cups vegetable broth
1 cup quinoa, rinsed and drained
Salt and black pepper, to taste
1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
Chopped fresh jalapeno (optional)
1/2 cup canned sweet corn, rinsed and drained
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 cup chopped fresh cilantro
Juice of 1 lime
1 (15 oz) can organic black beans, rinsed and drained
2 cups low fat shredded cheddar cheese
10 burrito-sized flour tortillas
Salsa, fat-free sour cream, or avocado-yogurt dip (recipe follows) for serving

Directions:

  1. In a large pot, bring the 2 cups of vegetable broth to a boil. Stir in quinoa and cook until broth is evaporated and quinoa is tender, about 20 minutes. Pour quinoa into a medium bowl and fluff with a fork.  Stir in half of the minced garlic, about half the lime juice, and ¼ cup of the cilantro. Season with salt and pepper, to taste.
  2. While the quinoa cooks, in a large skillet, heat the olive oil over medium high heat. Add the onion and cook until tender, about 5 minutes. Add the rest of the garlic and cook for 2 minutes. Stir in the peppers, jalapeno (optional) corn, chili powder, cumin, and rest of the cilantro. Cook for 5 minutes. Add the rest of the lime juice and season with salt and pepper, to taste.  Remove from heat.
    1. Mash the black beans in a small bowl.  Spread a few spoonfuls of the mashed beans in the center of a tortilla, leaving a 1-inch border around edges.  Follow with a few spoonfuls of the quinoa, then add a sprinkling of shredded cheese, and bean/corn mixture down the center of the quinoa. Roll burritos, by folding over the ends and rolling up. Continue making the rest of the burritos.
    2. Heat a large non-stick skillet or griddle pan over medium heat. Arrange burritos, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Serve warm with salsa, sour cream, and/or avocado-yogurt dip.

Optional Avocado-Yogurt dip:

1/2 cup plain fat-free Greek yogurt
2 ripe avocados, peeled and seeded
1 clove garlic, minced
3 tablespoons chopped fresh cilantro
1 tablespoon finely chopped seeded jalapeño pepper
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
Salt and ground black pepper, to taste

Place the yogurt, avocados, garlic, cilantro, jalapeño, lime juice, and cumin in a blender or food processor. Mix until smooth. Season with salt and pepper, to taste.

 

2. Mexican Chopped Salad

Ingredients:

2 cups chopped romaine lettuce
2 cups chopped spring mix/mesclun salad
1 can (15.5 oz) black beans, rinsed and well drained
1/2 cup chopped seeded tomato
1/2 cup fresh or canned corn kernels
1/2 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped
1/4 cup crumbled reduced-fat feta cheese
Honey-lime dressing (recipe follows)

Toss all salad ingredients in a large bowl.  Add dressing to taste and toss again. Season with salt and pepper to taste.

Honey-lime dressing:

1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro
1 garlic clove, peeled and minced

Shake all ingredients or mix well in bowl.

 

Pin It on Pinterest

Share This

Share this post with your friends!

Share This

Share this post with your friends!

Shares