Trees of Transition

Comfort for people going through life transitions by sharing thoughts, photos, cards, and recipes.

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Hot Chipotle Beef and Bean Enchiladas

Need a spicy recipe for someone who loves food that has a kick? This is your recipe! If you don’t want the heat level to be high, then don’t add the jalapeno pepper, just add the chipotle peppers. I created this recipe recently, and my husband loved it. It makes your nose run a little bit, but it is a smoky, protein-filled dish that is great to serve this fall.

1 lb. ground beef

2 cups cooked pinto beans (or a can of refried beans would work too)

1 tsp. salt

15 medium-sized flour tortillas

¼ cup. oil

2 cups mozzarella cheese

Enchilada Sauce:

1 small onion, chopped

1 jalapeno pepper, seeds removed, chopped small

1 tsp. oil

1 small can (7 oz.) chipotle peppers in adobo sauce, chopped

1 large can (28 oz.) crushed tomatoes

1 ½ tsp. salt

½ tsp. black pepper

Preheat the oven to 425 degrees F.

Brown the ground beef, and then prepare the enchilada sauce so that it has time to simmer. Over medium heat, sauté the onion and jalapeno pepper in the 1 tsp. of oil in a medium saucepan for 2-3 minutes or until starting to brown. Next add the chipotle peppers, tomatoes, salt, and pepper. Simmer over low heat, stirring occasionally, for 10-15 minutes while you finish browning the beef and beans.

Add the beans to the browned beef, and brown together for 5-10 minutes (or until your sauce is done!)

Place the ¼ cup. of oil on a plate and dip each of the tortillas in the oil (this will help them get crispy when baked.)

Mix about 2 cups of the enchilada sauce in with the beef/bean mixture. Taste and season with salt to taste.

Now, take a tortilla, place 1/3-1/2 cup of the beef/bean mixture,  1 Tblsp. enchilada sauce, and 2 Tblsp. cheese inside, and then roll it up and place it in a greased 13×9-inch baking dish. Repeat until done. Save a little sauce to pour over the top, along with the remaining cheese.

Bake for 20-30 or minutes until the tortillas are browned, cheese is brown, and it looks ready to eat. Serve with sour cream. Serves about 4-5 people.

Copyright 2019

P.S. Thank you for stopping by! I insert affiliate links, such as from  Amazon, into my posts to share interesting books and products. If you buy something or start a registry, I receive income (at no extra cost to you!), for which I am thankful. So…..

— Use this link to shop on  Amazon

–shop at my Etsy photo card shop: Trees of Transition Art & Design

–keep on reading this blog.

Thank you again, and peace to you and your family!

~Mary Hope

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A More Tender Way to Eat Kale: Lemony Kale Salad

Do you need a hearty salad that goes well with fish? Then this is it! A friend brought over a version of this salad one night, and it is so refreshing! I took the directions she gave me and made them my own. Feel free to do the same by adjusting how much lemon you like on the salad.

8 cups chopped kale, stems removed

5 Tblsp. fresh lemon juice

1 Tblsp. lemon zest (use it only if you like it really lemony)

Salt and pepper to taste (start out with ½ tsp. each)

½ cup parmesan cheese

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Cheesy Vegetable Lasagna

This pasta is great for an autumn evening! If you need some comfort from a transition you are going through (such as having a baby), this is a recipe to cook. Feel free to change out the vegetables to be the ones you have on hand and enjoy. This lasagna with cheesy sauce and vegetables, will be a hit with a large group of friends or divide this recipe into two dishes and freezing one for later.

  • Vegetables:

3 medium zucchini

4 cups chopped kale

1 onion, chopped

1 green bell pepper, chopped

1 Tblsp. Olive oil

1 tsp. minced garlic

  • Pasta:

Cook 8 oz. lasagna noodles (2/3 of a box)

  • Sauce:

½ cup butter

6 Tblsp. flour

3 cups. milk (I used a combo of 2 cup. almond milk and 1 cup cow milk)

1 tsp. powdered garlic

1 tsp. seasoned salt

¾ cup. grated parmesan cheese

8 oz. cream cheese

  • Cheese:

4 cups shredded Mexican or mozzarella cheese

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Asian-Inspired Sweet Coleslaw



A neighbor taught us how to make this amazing coleslaw! Your tastebuds dance with the mixture of pineapple, pepper, and soy. The first time we made it, two of us ate the whole bowl!


1 head red cabbage, thinly sliced

1 poblano pepper, julienned

1 jicama, julienned

7 green onions, chopped

2 red peppers, julienned


Sauce:  (All of these ingredients to taste!)

2-3 Tblsp. Lime juice

1 tsp. fresh lime zest

4-5 cloves garlic (or to taste)

4-6 Tblsp. Soy sauce

A dash of sriacha sauce, if you like more heat

2/3 cup pineapple juice or crushed pineapple

9 Tblsp. Rice vinegar

3 Tblsp. Seseme oil (The vinegar and oil have a 3:1 ratio)

½ cup. Brown sugar

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Zesty Cabbage/Ramen Noodle Salad


This salad is a fun summery salad that will go great when you BBQ!

Serves 8

3 cups chopped cabbage
1/2 cup chopped green onions
1/2 cup salted sunflower seeds
1 (3 oz. package) Chicken ramen noodles (crush the noodles and take out the flavoring packet to use in the dressing.)
1/4 cup vinegar (red wine or apple cider vinegar adds a nice flavor)
1/4 cup oil
1/4 tsp. paprika
1/8 tsp. pepper

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