Using frozen spinach and canned beans means these vegetarian enchiladas can be whipped up on the fly with ingredients you probably have at home. Skip the cheese to make it vegan-friendly.
Active time: 15 minutes | Total time: 35 minutes
Sweet Potato Black Bean Enchiladas
Ingredients
2 medium (260g) sweet potatoes
1 15-oz. can of enchilada sauce, divided
1 15-oz. can no salt added black beans, rinsed and drained
1 10-oz. package frozen spinach, thawed and pressed to remove the liquid
1/4 cup sal
Using frozen spinach and canned beans means these vegetarian enchiladas can be whipped up on the fly with ingredients you probably have at home. Skip the cheese to make it vegan-friendly.
Active time: 15 minutes | Total time: 35 minutes
Sweet Potato Black Bean Enchiladas
Ingredients
2 medium (260g) sweet potatoes
1 15-oz. can of enchilada sauce, divided
1 15-oz. can no salt added black beans, rinsed and drained
1 10-oz. package frozen spinach, thawed and pressed to remove the liquid
1/4 cup salsa
1/2 tsp ground cumin
8 corn tortillas
1/2 cup shredded cheddar cheese
Directions
Preheat the oven to 400°F (200°C).
Pierce sweet potatoes with a fork then microwave them until they are tender, about 8-10 minutes.
Lightly spread 2 tbsp of enchilada sauce over the bottom of a large baking dish to prevent sticking.
Peel and dice the cooked sweet potatoes into 1/2 inch cubes, then place them in a large bowl. Add the black beans, well-drained spinach, salsa, cumin and 2 tbsp of the enchilada sauce and stir until evenly combined.
Warm the tortillas so they’re soft and pliable by wrapping them in a damp paper towel and microwaving for 30–45 seconds. Working one at a time, spoon about 1/2 cup of filling across the center of each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce evenly over the tortillas and top with the shredded cheddar cheese. Bake until the filling is heated through and the cheese is melted, about 20 minutes. Let cool slightly before serving.
Materializing out of the hazy blue, they gracefully glide on eight-foot wingspans. Whenever I’ve encountered a spotted eagle ray, this is how it starts. They seem to have an innate curiosity about snorkelers who reflect their quiet study. The spotted eagle rays will deliberately, peacefully, slowly come closer, making a wide circle around me before disappearing back into the mysterious deep blue. It all feels like slow motion. Never threatening or uncomfortable despite their size and advantage.
Materializing out of the hazy blue, they gracefully glide on eight-foot wingspans. Whenever I’ve encountered a spotted eagle ray, this is how it starts. They seem to have an innate curiosity about snorkelers who reflect their quiet study. The spotted eagle rays will deliberately, peacefully, slowly come closer, making a wide circle around me before disappearing back into the mysterious deep blue. It all feels like slow motion. Never threatening or uncomfortable despite their size and advantage. But here’s the thing – if you wait in that quiet moment after they’ve gone, they usually come back around. I love that sense of curiosity, that shared way of seeing the world.
One of my favorite things about snorkeling is being immediately accepted as a part of the underwater world. As long as I don’t stalk the sealife, I can float among them, as one of them, ebbing and flowing with the rhythm of the waves.
It’s been a process. I used to be wary in the water, afraid of things touching me that I couldn’t see (slimy aquatic plants, nibbling panfish, or any variety of things I might step on in the oceans). I always waited for someone else to jump in first so I wouldn’t be alone in the vast unknown.
Once in the water, I stuck close to my snorkel buddy. If I couldn’t see another person in the water, a flush of panic would send me swimming madly back to the perceived safety of social connection. I always swam around instead of over shallow coral heads – you never know who is lurking in those crevices, ready to strike at my soft belly!
But this trip –
I jumped in first. Alone in the water, I saw my first “real” shark (ie, not a nurse shark), a black-tipped reef shark swimming away from me. I was energized!
I followed my curiosity regardless of where others went. I found myself alone, and it was okay. A fellow snorkeler yelled over, “We’re going back to the boat, and I don’t know where any of the guides are.” I’m not going to get out until I’m cold or the guide says we’re leaving. My buddy was still in the water somewhere. I’m having the time of my life.
I sucked in my belly and floated closely over the coral, fascinated by all the tiny creatures that inhabit these living “rocks”.
In all my years of escaping the cold and snow to be healed by warm waters and humid air, I have never been blessed with so many days of sunshine for snorkeling. The rays of light make the dramatic colors of sealife illuminate with indescribable intensity. Awe at every turn. This is the reward for waiting out four days of high winds, rain, and clouds.
Reef Squid
Caribbean reef squid tend to hang out in the shallows, close to shore, amidst the seagrasses. They often congregate in flotillas of six or more, changing colors to suit their mood or to camouflage themselves from predators. They are iridescent at rest, but turn bright gold, white, or reddish at times.
The Wall
There’s an undersea wall just south of the atoll where the ocean floor drops abruptly away. It’s a popular scuba diving site. As a snorkler on the surface, it’s dramatic as everything fades into the deep blue. Your imagination can get the better of you, wondering who is lurking just outside the reach of your vision. Don’t let it deter you from this exploration of wonder. Each coral head perched along the edge of the wall was staked out by a barracuda. I quit counting after twenty! Let’s just say they were everywhere.
It’s a year-round no-take zone, with one exception: invasive lionfish. Lionfish are native to the South Pacific and Indian Oceans. Their presence in the Gulf of Mexico and the Caribbean is detrimental to the health and biodiversity of the reef ecosystems. Adult lionfish are voracious fish-eaters, eating the prey normally consumed by snappers, groupers, and other native species, leaving native fish to go hungry. A single lionfish residing on a coral reef can reduce the numbers of native reef fish on that coral patch by 79 percent! Their neurotoxic venomous spines mean they have few predators in the Caribbean. As such, lionfish may be killed throughout these waters without limitation. Our guide speared one and fed it to a nurse shark.
Giant Eel
The green moray eel is the largest eel in the Caribbean, growing up to eight feet in length. No wonder this one had no hesitation free-swimming among a group of gawking snorkelers. He was a bit intimidating!
A Marine Escort
An immense school of tang floated with me and then escorted me back to the boat where all my fellow snorklers (and guides!) were waiting. I felt part of an underwater parade!
If you’re interested in purchasing or licensing any images you see here, please email me at SNewenham at exploringnaturephotos.com, and I’ll make it happen.
Subscribe here to receive an email whenever a new blog posts.
The Johnny Depp comeback tour is about to begin following his lengthy legal battle with his ex, Amber Heard. The first project in the pipeline aimed at helping to heal a damaged reputation is the Christmas flick Ebenezer: A Christmas Carol,set to be released by Paramount Pictures on November 13. Directed by Ti West, known best for his acclaimed X trilogy, the film is the latest adaptation of Charles Dickens' acclaimed novel. Depp stars in the film alongside the likes of Andrea Riseborough (Birdm
The Johnny Depp comeback tour is about to begin following his lengthy legal battle with his ex, Amber Heard. The first project in the pipeline aimed at helping to heal a damaged reputation is the Christmas flick Ebenezer: A Christmas Carol,set to be released by Paramount Pictures on November 13. Directed by Ti West, known best for his acclaimed X trilogy, the film is the latest adaptation of Charles Dickens' acclaimed novel. Depp stars in the film alongside the likes of Andrea Riseborough (Birdman), Tramell Tillman (Severance), Rupert Grint (Harry Potter), Daisy Ridley (Star Wars), and more.
This vegetarian chili calls for hearty butternut squash and black beans, which means it’s high in fiber. One serving provides more than half of your fiber quota for the day and has 18 grams of plant-based protein (1).
Active time: 10 minutes | Total time: 45 minutes
Butternut Squash Black Bean Chili
Ingredients
1 tbsp olive oil
1 red onion, diced
2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1 15-oz. can no salt added diced tomatoes
1 15-oz. can crushed tomatoes
2 15-oz. cans redu
This vegetarian chili calls for hearty butternut squash and black beans, which means it’s high in fiber. One serving provides more than half of your fiber quota for the day and has 18 grams of plant-based protein (1).
Active time: 10 minutes | Total time: 45 minutes
Butternut Squash Black Bean Chili
Ingredients
1 tbsp olive oil
1 red onion, diced
2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1 15-oz. can no salt added diced tomatoes
1 15-oz. can crushed tomatoes
2 15-oz. cans reduced sodium black beans, rinsed and drained
2 cups (280g) butternut squash, peeled and diced
1/2 tsp salt
Directions
Heat the oil in a large stockpot over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
Add the chili powder, cumin, and smoked paprika and cook, stirring constantly, for 30–60 seconds until fragrant.
Stir in the diced tomatoes, crushed tomatoes, black beans, and butternut squash. Season with salt.
Bring the chili to a gentle simmer. Reduce heat to medium-low and cook uncovered, stirring occasionally, until the butternut squash is tender, about 25–35 minutes. Add 1/2 cup water, if needed, to loosen the chili.
Oh, the simple joy of cozying up next to a bowl of hearty black bean soup! Ours is slow cooked and bold with onion, peppers, garlic, chile, a dash of cumin and served with creamy avocado for a delicious and nutritious meal.
RD Tip: Black beans are a protein-fiber powerhouse and deliver a host of micronutrients like folate, potassium and magnesium (1).
Active time: 10 minutes | Total time: 30 minutes
Slow Cooker Black Bean Soup
Ingredients
1 lb (454g) dried black beans, sorted and rinsed
1 larg
Oh, the simple joy of cozying up next to a bowl of hearty black bean soup! Ours is slow cooked and bold with onion, peppers, garlic, chile, a dash of cumin and served with creamy avocado for a delicious and nutritious meal.
RD Tip: Black beans are a protein-fiber powerhouse and deliver a host of micronutrients like folate, potassium and magnesium (1).
Active time: 10 minutes | Total time: 30 minutes
Slow Cooker Black Bean Soup
Ingredients
1 lb (454g) dried black beans, sorted and rinsed
1 large (150g) onion, coarsely chopped
1 medium (120g) green bell pepper, coarsely chopped
3 garlic cloves, minced
4 cups (960g) low-sodium vegetable broth
1 tbsp ground cumin
2 tbsp chopped chipotle chiles in adobo sauce
3 tbsp chopped fresh cilantro
2 tbsp fresh lime juice
1 tsp salt
2 tbsp light sour cream
1 small avocado, diced
6 fresh cilantro sprigs for garnish (optional)
Directions
Place beans in a large bowl or stock pot, adding water to cover by 2 inches. Soak for 12 hours; drain and discard water.
TIME-SAVING TIP: Don’t have 12 hours? To quick-soak beans, place beans in a stock pot and cover with water. Bring to a boil over high heat; reduce heat and simmer briskly for 5 minutes. Remove from heat; cover and let soak for 1 hour. Drain and discard water.
Combine beans, onion, bell pepper and garlic in a 4-quart slow cooker. Stir in broth and cumin. Cover and cook on low for 10 hours or on high for 5 hours until the beans are tender. Stir in chipotle, cilantro, lime juice and salt.
For a smooth, thick texture, blend mixture in slow cooker with an immersion blender for 30 seconds until desired consistency. Alternatively, transfer in batches to a blender. Remove stopper from lid and cover with a kitchen towel (hot steam will cause the lid to pop off if not vented); blend until smooth.
Top each serving with 1 tsp sour cream, 2 tbsp chopped avocado and a sprig of cilantro.
Disney has built empires on familiar IP, but every so often, something genuinely original emerges from the studio that takes on a life of its own. In this case, that success story began with a theme park attraction. The original ride opened at Disneyland in 1967 and holds a special place in Disney history as the last attraction personally overseen by Walt Disney before his death. Decades later, Disney took that beloved ride and made it into a movie, which turned out to be a breakout hit and spaw
Disney has built empires on familiar IP, but every so often, something genuinely original emerges from the studio that takes on a life of its own. In this case, that success story began with a theme park attraction. The original ride opened at Disneyland in 1967 and holds a special place in Disney history as the last attraction personally overseen by Walt Disney before his death. Decades later, Disney took that beloved ride and made it into a movie, which turned out to be a breakout hit and spawned one of the most recognizable movie franchises of all time.
Plane on way to pick up Yadier Molina and his family crashed in Dominican Republic, killing pilot and co-pilotA pilot and co-pilot from the United States have died in a fiery plane crash as they attempted an emergency landing in the Dominican Republic, authorities said.Former major league baseball all-star catcher Yadier Molina said on social media that the plane was bound for Texas to pick him up, along with family and friends. Continue reading...
Plane on way to pick up Yadier Molina and his family crashed in Dominican Republic, killing pilot and co-pilot
A pilot and co-pilot from the United States have died in a fiery plane crash as they attempted an emergency landing in the Dominican Republic, authorities said.
Former major league baseball all-star catcher Yadier Molina said on social media that the plane was bound for Texas to pick him up, along with family and friends.
A Guardian analysis reveals how most of 39 countries facing US entry restrictions are most vulnerable environmentally‘Every day it’s more barriers’: how the US is shutting out climate refugeesDonald Trump’s immigration crackdown is largely targeting people from the countries most vulnerable to displacement from climate-driven disasters, a Guardian analysis shows.As the Trump administration pushes policies to boost planet-heating fossil fuels, millions of people are being forced to flee their hom
Donald Trump’s immigration crackdown is largely targeting people from the countries most vulnerable to displacement from climate-driven disasters, a Guardian analysis shows.
As the Trump administration pushes policies to boost planet-heating fossil fuels, millions of people are being forced to flee their homelands due to storms, floods and droughts worsened by the climate crisis.
Cauliflower is such a versatile vegetable, and it takes on the texture of ground meat in this easy taco filling. Chipotle adds a hint of smoky spice that makes it seem meaty, and the black beans lend a creamy, hearty texture.
Active time: 15 minutes | Total time: 20 minutes
Cauliflower Black Bean Tacos
Ingredients
6 corn tortillas
4 cups (400g) cauliflower florets
1 tsp olive oil
2 cloves garlic, chopped
1 tsp chipotle powder
1/4 tsp salt
1 (15 oz.) can no-salt black beans, rinsed and drained
1
Cauliflower is such a versatile vegetable, and it takes on the texture of ground meat in this easy taco filling. Chipotle adds a hint of smoky spice that makes it seem meaty, and the black beans lend a creamy, hearty texture.
Active time: 15 minutes | Total time: 20 minutes
Cauliflower Black Bean Tacos
Ingredients
6 corn tortillas
4 cups (400g) cauliflower florets
1 tsp olive oil
2 cloves garlic, chopped
1 tsp chipotle powder
1/4 tsp salt
1 (15 oz.) can no-salt black beans, rinsed and drained
1/4 cup (40g) green onions, chopped
2 large tomatoes, chopped
1/4 cup (15g) cilantro, coarsely chopped
Directions
Preheat the oven to 400ºF (200ºC), and wrap the tortillas in foil. Heat the tortillas for 10 min.
Place the cauliflower in a food processor and pulse until chopped to the size of ground beef.
Coat a large saute pan with olive oil and place over medium-high heat; add the cauliflower. Cook, stirring frequently for about 5 min., until the cauliflower is tender and the pan is dry. Add the garlic, chipotle powder, salt and black beans and cook until hot.
Serve 1/2 cup of the cauliflower filling in each corn tortilla, top with green onions, tomatoes and cilantro.
US defense secretary continues ramp-up of pressure against country including sanctions and devastating oil blockadePete Hegseth has warned Cuba against acquiring weapons that could threaten the United States, during a visit to the US military base at Guantánamo Bay.Washington has ramped up pressure against Cuba with sanctions and a devastating oil blockade, and Donald Trump has repeatedly signaled that the Cuban government could be the next after Venezuela to fall to US pressure. Continue readin
US defense secretary continues ramp-up of pressure against country including sanctions and devastating oil blockade
Pete Hegseth has warned Cuba against acquiring weapons that could threaten the United States, during a visit to the US military base at Guantánamo Bay.
Washington has ramped up pressure against Cuba with sanctions and a devastating oil blockade, and Donald Trump has repeatedly signaled that the Cuban government could be the next after Venezuela to fall to US pressure.
Earthquake was region’s strongest tremor in nearly 150 years and was also felt in parts of Mexico including CancúnAn earthquake on Monday off the coast of Cuba, which was that region’s strongest tremor in nearly 150 years, could be felt in Florida and parts of Mexico.The 6.1-magnitude earthquake, which struck in the afternoon, occurred approximately 65 miles (105km) north-west of Mantua, Cuba, according to the US Geological Survey (USGS). The USGS added that the earthquake had a depth of 16 mile
Earthquake was region’s strongest tremor in nearly 150 years and was also felt in parts of Mexico including Cancún
An earthquake on Monday off the coast of Cuba, which was that region’s strongest tremor in nearly 150 years, could be felt in Florida and parts of Mexico.
The 6.1-magnitude earthquake, which struck in the afternoon, occurred approximately 65 miles (105km) north-west of Mantua, Cuba, according to the US Geological Survey (USGS). The USGS added that the earthquake had a depth of 16 miles.
Login
