Tortilla and Black Bean Casserole

Posted on January 23, 2011 by Tony
2 tsp olive oil
1 ½ cups reserved black beans or 1 can black beans
1 garlic clove, minced
salt and pepper to taste
1 ½ cups rice
¼ cup salsa
1 can chopped tomatoes
1 ½ cups shredded cheddar cheese
8 corn tortillas, halved

Preheat oven 400 degrees.  In a skillet, heat oil.  Add garlic, beans rice, salsa, and tomatoes.  Heat until beans are warmed, remove from heat.

Arrange tortillas in a 2 qt baking dish.  Top with ? mixture and layer of cheese. Repeat with two more layers of tortillas, mixture and cheese.  Cover and bake until center is hot and cheese melts.  Uncover and bake until cheese is bubbling.

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Black Bean Soup

Posted on January 23, 2011 by Tony
1 lb dried black beans, soaked overnight and drained
1 Tbls olive oil
4 clove garlic, minced
salt and pepper to taste
2 tsp ground cumin
1 ¼ cups vegetable broth
1 Tbls cornstarch
2 lime
Dice avacado, Greek yogurt, baked tortilla strips for topping (optional)

In medium pan, cover beans with cold water by 2 inches.  Bring to boil over high heat. Reduce to simmer, cook until beans are tender 45-50 minutes.  Transfer 1 ½ cups bean to an airtight container. Let cool and store for tortilla casserole recipe.

In a heavy pan heat oil.  Add garlic, season with salt and pepper. Stir in cumin, beans, and broth.

Transfer 2 cups of bean mixture to a blender and add cornstarch.  Puree until smooth, return to pot.  Cook until desired thickness.  Add lime juice and season to taste with salt and pepper.  Serve and top with avacado, yogurt and tortilla strips as desired.

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Sliders

Posted on January 16, 2011 by Tony

1 lb ground beef
salt and pepper
cheddar cheese slices
whole wheat dinner rolls
shredded lettuce
tomato thinly sliced
dill pickles
mustard/ketchup

Heat grill/pan.  Divide beef into 8 equal parts.  Press each lightly to form patties and season with salt and pepper.  Grill/fry patties until well done.  Top each patty with piece of cheese.  Serve each burger on a roll.  top with lettuce, tomato, pickles, and mustard/ketchup.

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Cabbage Slaw

Posted on January 16, 2011 by Tony

1 head of cabbage (shredded)
3 carrots (shredded)

In a large bowl, toss together cabbage and carrots.

2/3 cup plain Greek yogurt
1 Tbls vinegar
1 Tbls Dijon mustard
2 tsp sugar or agave syrup
salt and pepper to taste

In a small bowl, whisk together yogurt, vinegar, mustard and sugar.   Pour dressing over cabbage mixture and toss to coat.  Season with salt and pepper to taste. Refrigerate for 20 minutes, toss and serve.

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Oven Fries

Posted on January 16, 2011 by Tony

3 lbs potatoes (russet or golden)
4 tsp oil
Salt and pepper

Cut potatoes lengthwise into 1/4 inch strips.  Cover potatoes with water and refrigerate 3 hours or overnight.

Preheat oven to 400 F.  Lightly coat baking sheet with oil.  Drain potatoes then pat dry.  Dry bowl.  Toss potatoes with oil in bowl and season with salt and pepper.  Place potatoes on baking sheet in a single layer (use more than one sheet if needed).  Bake until golden and crisp, about 45 minutes.  Toss potatoes and rotate pans, cook additional 15 minutes.

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