Black Bean Enchilada Bake
1/2 cup chopped onion
1 green pepper, chopped
1 pkg. mushrooms, chopped
1 clove garlic minced
1 can black beans, rinsed
1 jar Trader Joe's Enchilada sauce
8 oz low fat cheddar, shredded
8 oz mozzarella, shredded
10 white corn (or just corn) tortillas
Preheat oven to 350
Saute onion, garlic, green pepper and mushrooms for a few minutes, then add beans and enchilada sauce and simmer gently for 30 minutes. Spray 1 1/2 qt casserole. Layer with tortillas, cheeses, and sauce until all ingredients are used ending with some cheese on top. Bake 20 minutes or when top looks all melted. Let stand for about ten minutes before cutting. Serve with toppings of salsa, chopped avocado, and sour cream or Greek yogurt.
Serves four to six depending on what other "sides" you're making.
Summer Corn Salad
1 bag frozen sweet corn, thawed
1 red pepper, chopped
1 small zucchini, chopped
1/2 red onion, chopped
1/2 cup chopped cilantro
1 fresh jalapeno, minced
1 t ground cumin
2 T olive oil
2 T cider vinegar
Make the dressing using the oil, vinegar, cumin and salt and pepper to taste. Pour over the rest of the ingredients, mix and refrigerate for several hours to let flavors develop.
Cilantro Lime Basmati Rice
Make three cups of brown Basmati rice however you like to make rice--using stove top or rice cooker. Use Vegetable broth instead of water.
Make this dressing:
2 garlic cloves, minced
1/4 cup fresh lime juice
1 1/2 T olive oil
1/2 t kosher salt
1 t oregano
1/2 t pepper
Mix together.
To the cooked rice add 1 cup fresh cilantro, chopped
Gently mix in the dressing and serve warm or at room temp.
Serves four to six
Slaw with a Kick
Just search on this blog for slaw and you'll get that recipe!
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