Black Bean and Quinoa Enchilada Bake

http://letnacholibre.blogspot.com/2014/06/black-bean-and-quinoa-enchilada-bake.html

Pretty tasty, as per usual.

Black Bean and Quinoa Enchilada Bake

http://www.twopeasandtheirpod.com/black-bean-and-quinoa-enchilada-bake/#_a5y_p=1224614

I think we made it like last time, including the Frontera sauce.  No idea though.

Farfalle with sausage, cannellini beans and kale

http://www.myrecipes.com/recipe/farfalle-with-sausage-cannellini-beans-kale-10000001673052

Tasty again.  This time we used a whole box of pasta, 3/4 lb sausage, 2 cans of beans, lots of kale.

Ingredients

Ingredient Checklist

• 8 ounces uncooked farfalle (bow tie pasta)
• ¼ cup oil-packed sun-dried tomatoes
• 1 ½ cups chopped onion
• 8 ounces hot turkey Italian sausage
• 6 garlic cloves, minced
• 1 teaspoon dried Italian seasoning
• ¼ teaspoon crushed red pepper
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1 (16-ounce) package fresh kale
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 ounce shaved fresh Parmesan cheese (about 1/4 cup)

Directions

Instructions Checklist

• Step 1

  Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1 cup cooking liquid; keep warm

• Step 2

  Drain tomatoes in a small sieve over a bowl, reserving 2 teaspoons oil; slice tomatoes. Heat a large Dutch oven over medium heat. Add sliced tomatoes, reserved 2 teaspoons tomato oil, onion, and sausage to pan; cook 10 minutes or until sausage is browned, stirring to crumble. Add garlic to pan; cook 1 minute. Add seasoning, pepper, and broth to pan. Stir in kale; cover and simmer 5 minutes or until kale is tender. Stir in pasta, reserved 1 cup cooking liquid, and beans.

Chicken crockpot tacos

Sliced 2 small onions and chopped some garlic, put 3 half chix breast on top, then put a 10oz can of tomatoes with green chiles and a 4oz can mild green chiles on the chicken. Then topped it all with some corn. Cooked on high for 2 hours, then low for another hour or two. Shredded the chicken and added some spicy roasted chiles and chard to the mix. Topped tacos with avocado, queso fresco and chipotle salsa.

Farfalle with sausage, cannellini beans and kale

http://www.myrecipes.com/recipe/farfalle-with-sausage-cannellini-beans-kale-10000001673052

This was a pretty tasty way to use up some of our greens. Good veggie to pasta ratio. We used 3/4 lb pasta and sausage, and adjusted the tomatoes and spices accordingly but still used just one can of beans.

Fasty Salad

The standard ordeal, with grilled chicken.  Yum.  The dressing is cilantro, scallions, oil, lime juice and salt and pepper.

Mix the dressing with black beans and corn.  Dice an avocado, mix with the lettuce, mix with the dressing.  Can add jicama too.

Black Bean and Quinoa Enchilada Bake

Soooooo good and easy. Followed the recipe pretty much exactly and used 2 packages of Frontera enchilada sauce, which was delicious. Julia also liked it.

http://www.twopeasandtheirpod.com/black-bean-and-quinoa-enchilada-bake/#_a5y_p=1224614

Black Bean and Quinoa Enchilada Bake

Yield: Serves 8-10

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes-includes churning time

This Black Bean and Quinoa Enchilada Bake is SO good! Promise me you will make it. It is one of our favorite meals! I guarantee it will be a regular at your house!

ingredients:

1 cup uncooked quinoa, rinsed

2 cups water

1 tablespoon olive oil

1 small onion, diced

3 cloves garlic, minced

1 jalapeño, seeds and ribs removed,diced

1 red pepper, seeds removed, diced

1 orange pepper, seeds removed, diced

1 cup corn frozen kernels

Juice of 1 small lime

1 teaspoon ground cumin

1 tablespoon chili powder

1/3 cup chopped cilantro

Salt and pepper, to taste

2 (15 oz) cans black beans, drained and rinsed

2 cups red enchilada sauce

2 cups shredded Mexican cheese

Toppings: Sliced green onions, avocado slices, sour cream, optional

directions:

1. Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.

2. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.

3. In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.

4. In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded cheese.

5.Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.

Note-this recipe freezes well!