To Be or Not to Be Vegetarian...

I could never go completely without meat. However, I do enjoy a meatless dinner from time to time (at least one to two times a week). It's a great way to save on groceries and to save a few calories as well.

The recipe I am going to share is originally meat-free. However, I doubled it and added some shredded cooked meat to the second portion just to see what I thought. I liked both versions equally well. My husband, of course, preferred the version with the meat. So, this dinner can go either way. If you want to use up some of your Mexican shredded pork, beef, or chicken that is just sitting there in the freezer, go for it! Or, if you want to go the cheaper, lighter route, skip the meat. Either way, this is easy and yummy.

I'll include my changes in the notes since this recipe was originally made for only three servings--which is an odd amount, so I changed things a little bit.

Santa Fe Foldover (Original Cooking for 2 Recipe)

Ingredients:

1 cup Bisquick Heart Smart mix
2 tablespoons cornmeal
1/4 cup very hot water
1 cup canned no-salt-added black beans, drained, rinsed
1/3 cup Old El Paso Thick 'n Chunky salsa
2 tablespoons sliced green onions (2 medium)
1/4 cup shredded reduced-fat Colby-Monterey Jack cheese blend (1 oz)
1/2 cup shredded lettuce
1/3 cup chopped tomato
3 tablespoons fat-free sour cream

Directions:

Move oven rack to lowest position. Heat oven to 375 degrees F. Spray 12-inch pizza pan with cooking spray.

In small bowl, stir Bisquick mix, cornmeal, and very hot water until soft dough forms. Place on surface sprinkled with Bisquick mix, gently rolling to coat. Shape into ball; knead about 5 times or until smooth. Roll dough into 10-inch circle. Fold into fourths. Unfold on pizza pan. In small bowl, stir together beans and salsa; spread over dough to within 2 inches of edge. Sprinkle with onions. Fold edge over. Sprinkle cheese over beans.

Bake 25-28 minutes or until crust is golden brown and cheese is melted. Top with remaining ingredients.

Nutrition information: 300 calories, 5 g fat, 5 mg cholesterol, 640 mg sodium, 53 g carb, 6 g fiber, 11 g protein.

Source: Betty Crocker, recipe found here.      

Santa Fe Foldover (My changes)

Ingredients:

2 cups Bisquick mix
4 tablespoons cornmeal
1/2 cup very hot water
1 can black beans, drained, rinsed
1 cup shredded meat (leftover Mexican flavored pork, chicken, or beef, warmed)
1 cup Old El Paso Thick 'n Chunky salsa
4 tablespoons sliced green onions (4 medium)
1/2 cup shredded reduced-fat Colby-Monterey Jack cheese blend (1 oz)
1 cup shredded lettuce
1 cup chopped tomato
Sour cream

Directions:

Move oven rack to lowest position. Heat oven to 375 degrees F. Spray two pie plates with cooking spray.

In small bowl, stir Bisquick mix, cornmeal, and very hot water until soft dough forms. Place on surface sprinkled with Bisquick mix, gently rolling to coat. Shape into ball; knead about 5 times or until smooth. Divide roll in half. Roll each dough into 10-inch circle. Fold into fourths. Unfold on pie plate. In small bowl, stir together beans and salsa; spread over both circles of dough to within 2 inches of edge. Top one circle with shredded meat. Sprinkle both with onions. Fold edges over. Sprinkle cheese over beans and meat.

Bake 25-28 minutes or until crust is golden brown and cheese is melted. Top with remaining ingredients.

Nutrition information: 300 calories, 5 g fat, 5 mg cholesterol, 640 mg sodium, 53 g carb, 6 g fiber, 11 g protein.

Source: Based on the Betty Crocker, recipe originally found here.    

Notes: I would say that each foldover serves 4 people--unless you have no side dishes, then each foldover will serve 3 people.