Vegetarian Black Bean Enchiladas

I'm always looking for something new to make and now with the kiddo back home from the grandparents house, it's time to start up the old blog again with my wandering need to find and try new recipes.

I came across this recipe via pinterest. (If you aren't a member of pinterest, you need to join...it's amazing and well...very addicting...) Technically, we aren't vegetarians. However, since meat is generally expensive I wanted to try find some dishes I could make besides pasta that would taste good. Let me tell you, this tasted fantastic and the boy child asked if we could have the leftovers for dinner today. Credit needs to go to canyoustayfordinner.com as she was the original person to post this.

Ingredients

12, 6" flour tortillas

2 cups cooked brown rice

1 15oz can black beans, drained and rinsed

1 16oz bag frozen bell pepper strips, cooked and drained

1 packet taco seasoning

2 1/4 cups medium salsa, divided

1 1/2 cups shredded Mexican blend cheese

Directions

Preheat oven to 350 degrees F. Coat a 9x13" baking dish with nonstick cooking spray and spread 1/2 cup of salsa over the bottom. (I honestly didn't think it spread to well, so I added more than a 1/2 cup) Lay your tortillas out on a clean work surface.

In a large bowl, mix the rice, beans, peppers, taco seasoning, and 3/4 cup salsa. (Again, I didn't think it was enough so I added a little bit more). Divide evenly among the tortillas. Roll each tortilla tightly and place seam side down in the prepared baking dish. you may have to place some of the filled tortillas horizontally or in another 8x8 pan to make them fit. Pour the remaining 1 cup salsa evenly over the tops of the rolled tortillas in the baking dish. (Again, I really didn't think that was enough...I ended up using 1 1/2 bottles of salsa total for both the filling and to cover the filled tortillas.) Sprinkle the cheese over the top. Bake for 18-20 minutes, until the cheese has melted. Serve with hot sauce and sour cream.

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Chicken and Biscuits

Chicken and Biscuits happens to be one of the recipes I loved growing up. I unfortunately lost the recipe my Mom gave me, (I will ask her for it again), so I went on the prowl for the recipe to try and find it. I found several different recipes and I found one that looked promising, but I however do not remember where I found it. With that said, here is the recipe and if you know who came up with it, please let me know so I can give credit where it's do.

Ingredients

1 can condensed cream of celery soup

1 can condensed cream of potato soup

2/3 cup milk

1/2 tsp poultry seasoning

1/8 tsp ground black pepper

2 cups frozen mixed vegetables

2 cups cubed cooked chicken or turkey

1 package refrigerated biscuits (I didn't have this on hand, so I made Bisquick biscuits. The recipe is on the side of the box. If you would like a copy of the recipe, please let me know and I will send it to you.)

Directions

Heat the oven to 400 degrees F.

Stir the soups, milk, poultry seasoning, black pepper, vegetables and chicken in an 11 x 7 x 2 -inch baking dish.

Bake for 20 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top with the biscuits. (This is where I deviated from the recipe. I baked the biscuits seperately and then spooned the mixture over the biscuits when serving. I baked the chicken mixture for about 25 minutes.)

Bake for 15 minutes or until the biscuits are golden brown.

 This recipe came close to what my Mom used to make, but it just wasn't there. I will have to try it again with a few changes to see what I can come up with.

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Beef and Bean Taco Casserole

I stumbled across this recipe a few months ago and unfortunately I don't remember where I found it. However, it is a favorite in this house, especially after I made a few changes to it to fit my mexican style cooking. hehe...Ya know, I'm not even sure I know what that means. Any who! Here is this fantastic recipe!

Prepare Time: 20 mins
Cooking Time: 25 mins
Serving Size: 5


Ingredients

• 1 lb ground beef
• 1 can refried beans - fat free
• 16 oz. Salsa
• 1 pkg. taco seasoning
• 2 1/2 cups tortilla chips, coarsely broken
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 medium onion, diced
• 2 medium tomatoes, chopped
• 1 cup shredded cheddar cheese
• 1 cup shredded lettuce
• Sour cream (optional)

Method

• Heat oven to 350 degrees F. in 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally. Half way through browning add onions and the red and green peppers. Continue cooking until all meat is cooked thoroughly and onions are clear; drain. Stir in refried beans, salsa and taco seasoning mix. Reduce heat to medium. Heat to boiling, stirring occasionally.
• In ungreased 3-quart casserole, place 2 cups of the broken tortilla chips. top evenly with beef mixture. Sprinkle with the tomato and add the cheese.
• Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted. top baked casserole with lettuce and remaining tortilla chips.

Because I do suffer from heart burn occasionally due to my love of all things spicy and mexican, I usually add a dab of sour cream to the top of my casserole after I dish it to my plate.

Enjoy!