Chilaquiles with Black Beans


Here we are again with the Mexican food…..and as much as we try to stay away from dairy, cheese (and eggs) are our downfall. We only eat it once every couple of weeks or so but Oh it’s soooo good. So, I’m not gonna go on and on about our love for Mexican because y’all already know but I have been wanting to try to make chilaquiles for a long time. I was just really intimidated. The first time I had this dish was at a friends house and her mom made it and it was perfect. Even though I had never had it before it I knew it was. If you’ve never heard of this traditional Mexican dish, click here to learn a little more.

Anywho, since we don’t eat meat I wanted to make this dish with beans…and our favorite is black beans. I will say that I think this turned out awesome for the first time, especially considering how brave I was to try to mix it up on my first try. Hubby loved it, kids loved it and it didn’t take too long to cook so definitely a winner in my book.


  • 2 tbs olive oil
  • 1 large red onion + 1/2 cup, diced
  • 3-4 cloves of garlic, minced
  • 1 large green pepper, diced
  • 2 (15 oz) cans black beans, drained and rinsed
  • 1 jar of salsa
  • 1 bag of tortilla chips
  • 2 cups Mexican style cheese, shredded
  • green onions for topping
  • 3 tsp cumin
  • 2 tsp chili powder
  • Salt to taste



Preheat oven to 375

Heat olive oil in nonstick skillet over medium high heat. Add one onion, bell pepper and garlic to skillet and cook for about 6-7 minutes or until starting to brown.

Add beans, salsa and tortilla chips to skillet, along with seasonings and stir until chips are coated with salsa.

Lightly coat a 13 x 9 inch casserole dish and pour the tortilla mixture in. Sprinkle cheese over the top evenly

Bake for about 15-20 minutes or until cheese is bubbly

Top with remaining red onions, and a few diced green onions


If you try this recipe let me know how you liked it or if you did anything different. I would also like to see your favorite chilaquile recipe!


Baked Vegetable Penne

So, we don’t eat a lot of cheese….or dairy for that matter these days but it’s Sunday so I decided we’d treat ourselves…and I mean, really….who doesn’t love cheese anyway? Having a million kids means that we have to make meals that I can make a lot of and that everybody will like so pasta is a big fave around here. Especially since I have children that will eat 126 times a day and then swear they are starving by the time dinner comes. With all of the fresh sauteed veggies and salad we serve with it, it’s pretty healthy as well. So whether you’re a vegetarian or you’re just looking for something to make for your meatless Mondays this would be perfect. I’d also like to think it would be good if you added diced chicken breasts or maybe Italian sausage. Either way, enjoy and let me know how it turned out for you!PicMonkey Collage


  • 4 cups cooked penne rigate
  • 2 tbs olive oil
  • 2 cups yellow squash, chopped
  • 1 cup zucchini, chopped
  • 1 cup onion, chopped
  • 3 cups tomato, chopped
  • 1 cup mushrooms, sliced
  • 4 garlic cloves,minced
  • 2 cups mozzarella cheese, shredded
  • 4 tbs fresh basil, chopped
  • 4 tsp fresh oregano, chopped
  • 3/4 cup ricotta cheese
  • 2 large eggs, lightly beaten
  • Salt
  • Crushed red pepper


Preheat oven to 400 degrees

Heat a large skillet over medium high heat. Add olive oil to pan. Once hot saute chopped squash, zucchini and onion for 7 minutes

Add tomato, mushrooms and garlic and saute for 5 minutes

Remove from heat and stir in cooked pasta, 1 cup of the mozzarella cheese, the fresh herbs and salt and pepper to taste

In a separate bowl, add ricotta, eggs, and 2 tsp salt. Mix well

Add ricotta mixture to pasta and then spoon into a rectangular baking dish, coating with olive oil first

Sprinkle with the remaining 1 cup of mozzarella cheese and bake for 15 minutes in 400 degree oven