Ever Evolving Food Blog

Hello Everyone! I have had this blog for years now, and as my personal life has changed, so have my tastes and eating habits...for the better!! I am now a fully plant-based eater, so my newer recipes will reflect this lifestyle and way of eating.

All of my old recipes will remain on my food blog, of course, so there will be a mixture of the old and the new for everyone to look through and choose. You can always play around with any recipe out there and make it your own, whether it's plant-based or not. There are always other options!
Thanks SO much for following! Happy Eating!

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Monday, February 7, 2011

Mexican Stromboli

When the two worlds of Italy and Mexico collide, it's a beautiful thing! This spicy dish is surprisingly light, even though it's wrapped in bread. You can also make a vegetarian version by just leaving out the chorizo!

1 roll refrigerated French bread
3 links chorizo (crumbled & browned in a pan, then drained)
1 bell pepper (chopped & sauteed)
1 bag 90 second Spanish rice (8.8 oz.)
1/2 can fat-free refried beans (8 oz.)
1/2 can black beans (drained & rinsed) (8 oz.)
Low-fat, shredded Mexican cheese

On a lightly floured surface, roll out dough. Spread refried beans over the dough, leaving 1/2 edge all around. Sprinkle on black beans, rice, peppers, chorizo, and top with a nice, thick layer of cheese. Gently roll up the dough, pinching ends closed. Place seam-side down onto a baking sheet that has been sprayed with non-stick cooking spray. Bake at 350 for ~25 minutes.

If your family is getting tired of the same old thing all the time, this is a great way to combine a couple of old favorites. It's like a Mexican pizza all rolled up into a nice little package. If you prefer a more traditional pizza, just substitute the beans for pizza sauce and the chorizo for pepperoni or Italian sausage! =)

Click this box to print this recipe!