Disclosure: “I am participating in a sponsored campaign for Beano®. I received promotional items and Beano® products in exchange for my participation. The opinions stated here are my own.
Sometimes as bloggers we sometimes get writing assignments that really stink. Other times we get projects that may sound funny, or be full of hot air. Either way, no one is complaining at my house about my current project is “cooking with gas” and no one is smelling a thing thanks to Beano®.
So what is Beano®? Beano® works with your body to break down the complex carbohydrates in gassy foods, like fresh vegetables, whole grain breads and beans, making them more digestible. Beano® enables you to enjoy your favorite healthy foods anywhere, without worrying about gas.
Let’s face it, sometimes the foods we love, don’t necessarily love us, and sometimes some of the dishes we make give us the unpleasant and embarrassing side effect of gas.
To encourage people to eat the foods that we love, this Labor Day weekend, Beano challenged many different bloggers including Two Kids and a Coupon to make a recipe using some of the gassiest foods we could find.
One of our favorites is below, here’s how to make it!
- 6 1/2 Cups whole wheat flour
- 1 Cup (8 oz) Oil or Olive Oil
- 2 Cups hot water
- 2 tsp sugar
- 2 tsp salt
- One pound ground beef
- One small onion
- One half can corn
- 1 cup (8 oz) pinto beans
- 1 jar taco sauce
- 1 jar salsa or picanta sauce
- 1 half can of corn
- 3/4 pound shredded cheddar cheese
- One small bunch parsley
Step 1: Cook Pinto Beans: Measure out one cup of dried pinto beans and wash thoroughly in colander. Add rinsed beans and 3 cups of water to saucepan and simmer on low heat until tender and liquid soaks in (about 1 1/2 – 2 hours.) Cover, but tilt lid to allow steam to escape and stir regularly.
Step 2: Make Tortillas: In a large mixing bowl, mix ingredients for tortillas. After fully mixed, separate dough into several large balls and roll out tortilla thin using a rolling pin. I use a pie rolling mat to help me judge size and try to average about 8 -9 inches in diameter for the tortillas. While rolling out the tortillas. Heat a skillet on medium heat to get it ready. Fry tortillas one a time on hot skillet (no oil is needed since oil is in the dough). Fry until they start getting slightly brown, but are still flexible enough to fold and bend. Note: If homemade tortillas aren’t for you or you’re looking to save time this recipe is yummy with store bought tortillas as well.
Step 3: Brown one pound of ground beef and mix in diced onion. After draining, mix in cooked pinto beans (see above), half of a can of corn, a jar of your favorite salsa or picante sauce, and a jar of taco sauce and mix completely. Heat thoroughly for 10 to 15 minutes stirring regularly.
Step 4: Preheat oven to 350. Grease a glass baking dish. Fill tortillas with meat and bean mixture and sprinkle a little bit of cheddar cheese inside each one. Roll closed and place into baking dish. If they won’t stay closed, hold them in place with a toothpick. After all the enchiladas are in place pour enchilada sauce over the top and sprinkle with shredded cheese.
Step 5: Bake for 15 to 20 minutes and serve with parsley, sour cream, salad or whatever additional sides you desire.
What did you “cook with gas” this Labor Day?