Swamy’s Bean Dip

Did you know bean dip can double as dinner? Don’t be shy, it’s not simply an appetizer!
Yield: a 9×12 in baking dish, as pictured above



  • 1 can of refried beans
  • 2 tbsp of taco seasoning mix to taste (unsalted)
  • 250 g Neufchatel cream cheese
  • 200 g shredded cheddar

Veggie mix

  • 1/2 of a diced onion
  • 1 diced red bell pepper
  • 1 diced green bell pepper (optional)
  • 1 can of corn (optional)


  • 1 diced avocado or 1 cup of guacamole
  • 2 diced vine tomatoes
  • a handful of chopped cilantro
  • juice from 1/2 a lime
  • 1 tbsp taco seasoning (unsalted)
  • 1 diced jalapeño (if you’re feeling sassy)
  • salt to taste


  1. Mix the cream cheese with the taco seasoning
  2. As the bottom layer in the pan, spread the refried beans evenly around
  3. Next, spread the cream cheese over the beans
  4. Sprinkle the shredded cheese over the cream cheese
  5. Then sprinkle the veggie mix evenly over the shredded cheese
  6. Bake this in the in oven 375F/190C for 10 min or less – pull it out of the oven when it’s warm and melty
  7. Top with the salsa
  8. Tuck into this with tortilla chips

Vegetarian Enchiladas

IMG_20140513_220424I’ve been making enchiladas wrong my whole life. Every time I make them, something is a little off… Always, it’s in the sauce. I combined about three different recipes to finally converge on something that seems right. Enchilada sauce is one of those recipes that I’ll be tweaking here and there for a while. This recipe will serve about 4 people.

Sauce Ingredients

  •  1 red onion, diced
  • 4 cloves of garlic, minced
  • 1 tbsp ground cumin
  • 1 tbsp ground ancho chile powder
  • 1 tbsp oregano
  • 3 cups of vegetable stock
  • 2 cans of diced tomatoes
  • 1 cup of dry white wine

Filling Ingredients

  • 1 avocado, sliced
  • 1 red onion
  • 1/2 a can of corn (unsalted)
  • 1 can of vegetarian refried beans (black or pinto)
  • cilantro
  • 8 (ish) corn tortillas
  • 1 tsp ground cumin
  • 1 tsp oregano
  • black pepper and salt to taste
  • cheese

Sauce Directions

  1. In a saucepan, heat up the vegetable stock and stir in the ancho chile powder and canned tomatoes.
  2. Saute the onion and garlic until the onion softens.
  3. Add cumin and oregano.
  4. After the onion and garlic cook for a while (but before the garlic browns), add the stock-chile-tomato liquid to the onions and garlic.
  5. Pour in the wine, and simmer for 30 minutes (until it’s thick).
  6. Preheat the oven to 375F.

Filling Directions

  1. After the sauce is finished (or about 10 minutes until being done), saute the onion and corn until the onion softens.
  2. Add spices and the beans.
  3. Let the mixture heat up, then take it off of the heat.
  4. Heat up some oil in a frying pan.
  5. Lightly fry the corn tortillas (I do something like 10 seconds a side) before you fill them with filling.
  6. Scoop some filling in the lightly fried tortilla, roll it up, and set in a casserole dish.
  7. Pour the finished sauce over the enchiladas, top with cheese, and bake for about 15-20 minutes.
  8. Once out of the oven, garnish with avocado and cilantro.