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


Christmas Letter 2018

2018 has been sweet (baby smiles), salty (tears), achy (from moving), satisfying (from making a home together in a new place), and invigorating (from serving at a new Bible study group!)

The sweetness of seeing a baby grow and flourish in front of you is better than I even hoped! Sometimes Joel’s blue eyes sparkle when I come in to see him after his nap. He likes turning my head to look and see if I have earrings on. First he started rolling across the room in the summer, then he switched to crawling with one peg-leg or “crab” crawl. Now he is a quick crawler and is practicing standing without holding onto anything. He loves playing in the kitchen and exploring the pots and pantry items. Yesterday he was making a drum out of a big soup pot. At 13 months he is able to balance without holding anything, and he has tried to take one step between his walker and a freezer; running will be in the near future! This year sweetness also came through getting to help a friend with the labor of her third baby. Babies are such a blessing Continue reading

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Chicken Artichoke White Pizza

My son still can’t handle me eating tomatoes (they come through my breast milk and cause him to spit up or at least burp and be sad), so I’ve had to learn to make white pizza! My husband had the recipe (which was just an ingredient list) for this pizza, and it is amazing! Here’s how I put it together:

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Inspiration from My Baby’s Confidence

The baby boy just latched on to get the milk for his lunch, eyes closed, mouth working, fish lips; he knows he will get food! Seeing his confidence inspires me — he knows that he will be taken care of; I can choose to believe that I will be taken care of too by my husband and, most importantly, by my Heavenly Father! Continue reading


My First Friday Introduction of 2018 /// A New Mother Report

Thank you for stopping by! Here’s a bit about me for those of you who have just followed me recently (and a new mother update for those of you who know me already.)

Here’s three important things about me:

1. I enjoy writing. I have been scribbling words since I was two years old and now I get to write while nursing my baby boy, and a little bit when he is napping.

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Our Little Blondie Has Arrived!

Joel was born yesterday the 14th of November at 2:20am!!! He is a blondie, weighed 9 lb 8 oz at birth and is 23” long. He has Stephen’s forehead and my chin. 👶

We labored at home from Sunday morning until Monday afternoon so that we were 7cm dilated when we checked into the hospital on Monday; after 10 hours of hospital labor, we got to see our baby boy, Joel Christopher Schuh. Then we got to celebrate him the rest of his birthday day!!

I love being a mama!! Joel is a good eater and sleeping pretty well for a newborn; we are so thankful for this gift!

-Mary Hope


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Ginger Fried Rice — Comfort Food for Mama

What’s more comforting than eggs and bacon? This recipe mixes those with Asian flavors that make you want to eat the whole pan. Mothers tend to be the ones that comfort, but after having a baby, they need to be comforted as well as they heal and adjust to caring for the new little life in their family. This recipe is based on one in the wonderful book, The First Forty Days  — The First Forty Days: The Essential Art of Nourishing the New Mother by Heng Ou; I added more vegetables.

2 Tblsp. coconut oil or sesame oil

5 green onions, sliced

¼ cup 1/16th cubed fresh ginger

3 cloves garlic, chopped

4 slices bacon, chopped into 1-inch lengths

2 cups chopped cabbage

1 ½ cups sliced mushrooms

2 eggs

3 cups cooked white or brown rice

Salt and pepper to taste

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