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Chilaquiles with Black Beans

chilaquiles

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.

INGREDIENTS

  • 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

 

DIRECTIONS

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

Enjoy

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!

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Roasted Asparagus and Tomato Mostaccioli

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I am soooo super excited that winter is over!!!! Time for fresh asparagus. I’m pretty obsessed with all green vegetables but asparagus may be one of my favorites. I don’t really cook with it too often though because it’s a bit on the expensive side, especially buying enough for a family of eight. Usually we grill it….I mean what’s a barbecue without asparagus right?? But I wanted to try something new. I searched the web for some recipes but nothing really fit me exactly so I kinda put together my own pasta. Very quick and easy to cook…can be substituted with any kind of pasta as well!!

ROASTED ASPARAGUS AND TOMATO MOSTACCIOLI WITH GOAT CHEESE

INGREDIENTS

  • 1 box uncooked mostaccioli
  • 10-12 asparagus spears
  • 2 cups cherry tomatoes
  • Olive Oil
  • Salt
  • Pepper
  • Garlic
  • 4 tbs. fresh lemon juice
  • 2 tbsp Dijon mustard
  • 3 tsp honey
  • 2 cups spinach
  • 1 cup of crumbled goat cheese

DIRECTIONS

Preheat oven to 375

Cook pasta according to package directions, drain

Cut asparagus spears in one inch pieces and half cherry tomatoes. Place in a baking pan and drizzle with olive oil. Sprinkle salt and pepper evenly over the vegetables. Bake at 375 degrees for 5-7 minutes, depending on how tender you like your asparagus. Add tomato and asparagus to the cooked mostaccioli.

In a small bowl combine 3 tbs minced garlic, lemon juice, mustard and honey. Whisk till combined. Add salt and pepper to taste. Pour over pasta.

Place pasta back on the stove on medium heat and add crumbled goat cheese. Stir completely and serve when melted.

This dish can also be served as a pasta salad. Just place in the refrigerator instead of back on the stove and crumble goat cheese over the salad

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Vegetarian Stuffed Peppers

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As you know my oldest daughter is a vegetarian so we make a lot of meatless meals around here. However, if you must have it you can add a pound of ground beef or turkey to this recipe. Also, you can use whatever cheese variety you like and substitute the quinoa for white or brown rice. We don’t eat white rice anymore so it’s usually quinoa, brown rice or a mixture of the two. Definitely a family fave!! Kids LOVE and most of them enjoy helping me in the kitchen with this recipe. My 2 year old didn’t really care for the peppers this time around but then again she liked chicken yesterday but hated it today. Enjoy!!

  • 6 Bell Peppers
  • 2 cups vegetable stock
  • 2 cups cooked quinoa (or rice)
  • 1 can diced tomatoes
  • 1 chopped onion
  • 2 cloves minced garlic
  • 2 cups shredded Mozzarella cheese
  • 1 cup shredded Colby Jack cheese
  • Pink Salt
  • Pepper

1. Cut the tops off of the peppers and remove seeds. NOTE: small children feel like the pepper tops make good hats

HINT-To make better portions for little ones i suggest laying the pepper on its side and cutting them in half vertically instead of cutting off the tops

2. Combine quinoa, mozzarella cheese, tomatoes,onion,garlic,salt and pepper in a mixing bowl.

3.Mix well

4.Stuff the peppers with quinoa mixture and place in baking pain

5. Pour vegetable stock over and around the peppers

6. Cover with aluminum foil (although if your kids have used it all to make princess crowns it’s fine without it)

Bake at 350 degrees for 45 minutes

7. Sprinkle with Colby Jack cheese and bake for 5 more minutes