Peanut-Raisin Granola Bars and Sweet Corn and Black Bean Enchiladas

Ingredients

• Cooking spray
• 2 1/2 cups rolled or quick-cooking oats
• 1 cup dry-roasted peanuts
• 1 cup raisins
• 1 cup sunflower seeds
• 1 1/2 teaspoons ground cinnamon
• 1 14-ounce can sweetened condensed milk
• 1 stick unsalted butter, melted

Directions

Preheat the oven to 325. Line a 15-by-10-inch rimmed baking sheet with foil and coat with cooking spray.
Mix the oats, peanuts, raisins, seeds, cinnamon, condensed milk and butter in a bowl. Spread evenly on the baking sheet and bake until golden, about 45 minutes. Cool slightly, then lift off the baking sheet using the foil and invert onto a cutting board. Peel off the foil and cut into bars. Wrap individually in plastic wrap.
Photograph by Levi Brown

Courtesy of Food Network Magazine

Sweet Corn and Black Bean Enchiladas

Ingredients

• 1 tablespoon vegetable oil
• 1/2 cup onion, chopped
• 1 cup fresh Florida sweet corn kernels
• 2 bell peppers, diced
• 1 teaspoon ground cumin
• 1 cup salsa
• 1 can low sodium black beans, rinsed and drained
• Kosher salt and freshly ground pepper
• 10 6-inch corn tortillas
• 2 cups shredded Monterey Jack cheese, divided
• 1 8-ounce can enchilada sauce

Preparation

1. Preheat oven to 350°F.
2. Lightly spray an 11 x 7-inch (2-quart) baking dish with pan release cooking spray.
3. Add vegetable oil to a medium pan. Cook onion, corn and bell peppers over medium high heat for 3 minutes. Add cumin, salsa and black beans, and continue to cook for two minutes, stirring occasionally. Season with salt and pepper to taste. Remove pan from heat and let cool slightly.
4. Place an even amount of the filling mixture in each tortilla. Using 1 cup shredded cheese, evenly distribute it on top of each tortilla. Carefully roll up each tortilla, and place seam side down in sprayed baking dish.
5. Pour enchilada sauce over rolled enchiladas, spreading to coat all tortillas. Sprinkle with remaining 1 cup cheese.
6. Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges. Remove from oven and let cool slightly.
7. Serve with diced avocado, salsa and sour cream, if desired.

Serves

Yield 6 to 8 servings

Source

Fresh From Florida