Well ya’ll…. I think I’m back.
After a 7 month hiatus (can I even call it a hiatus??) I’ve been getting the itch to start blogging again. But who knows, I could write this post and then take another 7 months off. Let’s hope that’s not the case though. . .
Originally, I took a break because, let’s be honest, we were living in a horrible tiny apartment with a horrible tiny kitchen that I hated to be in every second… both the kitchen and the apartment. There was nothing even remotely inspiring about that kitchen and for that, I blame my hiatus. Also…. sometimes I really wonder how many people even read this thing, but after looking at the numbers today, apparently people DO read this! So… no time like the present!
Some things have definitely changed since my last post. Brad and I bought a house in November and moved in the weekend before Thanksgiving. It’s an absolute dream come true. We now live about an hour south of Nashville in a small town called Columbia. They have a day called “Mule Day”. Yea, we live in a country town that has a day devoted to mules and it’s sort of the greatest thing ever. Our house sits on just under 2 acres of wooded land. It feels more out in the middle of nowhere than it actually is, which is perfect for us. It’s super quiet, we only have a few neighbors and on any given night, we can see more stars than you could ever imagine. We are slowly but surely making our home, well… our home. We built a fence in the backyard (yea, you read that right, we BUILT one), we’ve gotten most of our stuff unpacked and settled into position, and just yesterday and the day before, we painted the dining room and living room and finally got to hang up our wedding photo collage that we have missed so dearly. This weekend we plan to tackle painting the kitchen which I am beyond excited about and over the next few weeks, we hope to get all the other rooms painted.
Yes, we’ve been very busy. But that’s how we like it!
The holidays were nice but very chaotic for us. We had pretty much the same schedule we always do around the holidays, but this year it just felt more crazy because of the whole driving 5 hours thing. We were so glad we got to see all of our family. Unfortunately, Indianapolis didn’t get any snow while we were up there, so we have yet to see snow this winter. But that’s probably a good thing, I’m just missing it.
For New Years this year, I decided I wanted to approach the menu a little differently than I have in the past. See, we didn’t have the best luck in 2013, what with having to move unexpectedly among a list of other things, so I was determined to do everything I could to bring us some better luck with 2014. So I made Hoppin John! It’s a southern thing I guess. But it has black eye peas and collard greens which are both supposed to bring you good luck in the new year. Also, I heard something somewhere about it being good to eat things in the shape of circles, so I made donuts the next day. Or maybe I just wanted to make donuts, who knows. Anyway, I had never made Hoppin John or ate it for that matter, so I was really going out on a limb. I got on Pinterest and searched for Hoppin John recipes and settled on a combination of a few different ones. One was to be made in a crockpot with sausage links, which I didn’t want to do either of and the other I didn’t feel had enough to it. So I combined the two to make, what I think, was a really freaking good Hoppin John!
It’s got a little kick to it from the jalapeno and the can of Rotel. But if you wanted to, I’m sure you could skip the jalapeno and sub regular diced tomatoes for the Rotel. But really- the spiciness makes it for me. However, I am a lover of all things spicy, so I have a biased opinion. Either way, it’s served over rice (I went with brown rice to make it a little healthier) and a couple dashes of your favorite hot sauce. I know it’s past New Years, but I am pretty sure this is a recipe I’ll make again any time of the year!
Happy New Year! I hope 2014 is a great year for everyone!
2 slices of bacon, chopped
1/2 yellow onion, diced
1 jalapeno, seeded and finely chopped
2 tablespoons tomato paste
1 can of Rotel Original Recipe
1 cup low sodium chicken broth
About 2 cups of collard greens, ribs removed, roughly chopped
2 cans of black eye peas, drained and rinsed
1 cup uncooked rice
Cook the rice according to directions on package. When done, set aside.
In a large pan over medium heat, cook the bacon until a little bit crispy. Add the onion and jalapeno and saute until soft. Add the tomato paste and Rotel and stir until the tomato paste is mixed in. Add the black eye peas and chicken broth. Stir. Then add the collard greens. I didn’t measure how much I used, I just sort of eyeballed it. When it looked like there was enough in there, I was done. Simmer on the stove for about 15 minutes until it starts to thicken.
Spoon the rice onto a plate and pour the black eye pea mixture over it. Serve with hot sauce if desired.
That’s it!! I forgot to tell you how easy it is!!
Well, I figured that since the world is going to end on Friday, I might as well squeeze in some posts so that everyone has some quality options for what to make for their last meal. I kid, I kid… the world isn’t ACTUALLY going to end… I hope not anyway, I have a lot of stuff that I still want to do!
Now that we have established my stance on the Maya calendar apocalypse the world is ending on Friday stuff… Let’s talk CHILI! Yay!!! I have shared with you an excellent vegan chili recipe, but while this one still doesn’t have meat, it isn’t quite vegan. Only because there is beef broth in it (you could sub vegetable broth or water to make it vegan though!). Yea, I got really creative on this one.
Anywho… this is a spicy chili. That will happen when you add 2 jalapenos, a green pepper and a poblano pepper to it. Oh and two packets of chili seasoning. However, it has incredible flavor. Roasting the vegetables brought out this wonderful smoky charred flavor and it really brought out the spiciness of the peppers, but also some of the sweetness. Mmm it was just really good.
I also added a fair share of beans to this chili. Which shouldn’t be that surprising considering I absolutely LOVE beans. You can use as many or as little as you want (but keep in mind, the beans are the main part of this chili, so use at the bare minimum 2 cans). You can use black beans, pinto beans, kidney beans, red beans, cannelini beans… the list goes on! I had black, red and pintos in the pantry, so that’s what I used. If you wanted to, you could add a pound of ground beef to this to sub out some of the beans… I actually just thought of that. As always, this is definitely a recipe you can easily adapt to your liking!
Well, you could make this as your last meal for sure! It’d be a good one to end on. Better than what we will have. I forgot the world was ending on Friday when I made my meal plans and grocery list for the week, so we’ll be eating black bean and rice burritos. Obviously, not a bad choice… steak and lobster might have been a better way to out though! Haha!
Ok… I’m done talking about the world ending. I promise.
Spicy Roasted Vegetable and Bean Chili
Adapted straight from my head.
Makes 6-8 servings depending on how big your servings are
1 tablespoon olive oil
5 stalks of celery, chopped
1/2 yellow onion, finely chopped
1 large green pepper
1 large poblano pepper
1-1 1/2 cups frozen corn
1- 8oz can of tomato sauce
1- 14oz can of petite diced tomatoes
2-3 cups of beef broth (depending on how thick or soupy you like your chili)
3 cans of beans, drained and rinsed (again, I used black, pinto and red beans)
2 packets of chili seasoning (I use the reduced sodium ones)
Ok… Move one of your racks in your oven to the top and turn your broiler on high. Line a cookie sheet with foil and spray with cooking spray. Place your peppers (I cut my green pepper in half so it would be easier to broil) on the cookie sheet and place under the broiler until the peppers get really charred, turning them a couple times to get all sides nice and black. Once the are charred and they are soft, pull them out of the oven and place in a plastic ziploc bag and set aside. Put your corn on the cookie sheet and place under the broiler for a few minutes, tossing the corn so it chars evenly. Once that is done, pull it out and just set the pan aside.
While the peppers are in the ziploc bag (hopefully not melting the bag like mine almost did since I bought the store brand of bags rather than the actual quality ziploc brand), put a large pot on the stove on medium heat. Pour the olive oil in there and once that is hot, add the onion and celery. Cook, stirring frequently until they are tender. Add the corn.
At this point, remove the peppers from the bag and rub off the skins. Chop the peppers (removing the stems and seeds) and add to the pot. Toss in the chili seasoning, the tomato sauce, the diced tomatoes and some of the beef broth. Don’t add all of it in case you want your chili on the thicker side. Stir that all together and then add your beans.
Simmer, covered, for a good thirty minutes. Add a pinch of salt, if needed, as well as more beef broth, also if needed. Simmer for another 10 minutes.
Top with mounds of cheese, a lot of saltines and maybe even a dollop of sour cream. And ENJOY it!!!
Believe it or not, these black bean burgers have been on my list to make for about 6 months. I have bought the ingredients for them at least 3 times over those 6 months and still never got around to making them. That is, until the other day! I had no reason for not making them, I just for some reason never did. I’m so glad that I finally got to it. These things are awesome!
Now, technically these are “spicy” black bean burgers, but they are only spicy if you add the jalapeno. However, if you are anything like me and you think you have a jalapeno in the fridge that you didn’t use the other day, when in fact you don’t…. well… they aren’t so spicy. But they are still tasty! They just don’t have the kick.
They are actually very simple to make. However, I was determined, once again to not use all the required appliances in order to lessen my dish washing load. I’m not sure what my deal is. I get so excited to have all these awesome food processors, blenders, mixers, cheese graters…. and I love them, but when it comes down to it, somedays I don’t want to use them only based on the fact that they are more time consuming to wash. I should really stop doing that. Anyway… I found that they didn’t stay together super well, but I have a feeling that’s because I didn’t use the food processor to really blend some of the ingredients together so they didn’t act as much like glue as they should have… that’s my guess anyway. So these may be more like “black bean sloppy burgers” but they still have the same awesome flavor as they would if they weren’t sloppy.
These are a great alternative to a real burger. They are just as filling, if not more, and they are so much better for you! They also have soooo much more flavor. We paired them with some steamed veggies and chips and salsa. We also topped our burgers with avocado and hot sauce. Definitely the way to go! Enjoy these! They are a perfect meal for Meatless Monday!
Spicy Black Bean Burgers
From Eat, Live, Run
Makes 5- 1/3 cup size burgers, which are pretty thick burgers
2 cans of black beans, drained and rinsed
1 tablespoon ground flax seed plus 3 tablespoons of water
1 jalapeno, seeded and roughly chopped
2 cloves of garlic
2 tablespoons tomato sauce
1/2 cup Panko breadcrumbs
2 teaspoons cumin
1 1/4 tsp salt
1/2 cup corn (I used frozen)
Avocado for topping
Hot sauce for topping
Olive oil (or canola oil) for frying
In a small bowl or measuring cup or mug (whatever is easiest to clean!) stir together the ground flax and water. Set aside.
Add the jalapeno and garlic to a food processor or blender and mince finely. Add one can of beans and pulse until combined. Add cumin and salt and pulse more until pretty smooth.
Transfer the bean mixture to a large bowl. Add the bread crumbs, tomato sauce, corn and flax. Stir to combine. Add the remaining beans.
Heat a little bit of oil in a large nonstick skillet over medium heat. Using a 1/3 cup measuring cup, scoop the bean mixture and form a patty with your hands. Place on piece of parchment paper or foil. Make remaining patties until you have used up all of the bean mixture. Fry in the pan for about 4 minutes per side until crispy and golden brown. Warning! These were pretty tricky to flip, so just be prepared!
Serve the burgers with avocado and hot sauce, maybe even some tomato and lettuce too!
Fall is my favorite season of the year. I love it because the (supposed) cooler weather, the fact that I get to wear jeans and long sleeves and sweaters instead of shorts and tank tops, the apple orchards, the pumpkin picking, the fact that Halloween, Thanksgiving and Christmas are not too far and of course… the food.
**Side Note: Last week, Brad and I packed up the pups and headed to the Upper Peninsula/northernest tip of Wisconsin with my family for our annual vacation. This was our 24th year up there and it was amazing. It was jam packed with sleeping in a small bed, waking up just as the sun was coming out to go fishing, eating big breakfasts, going fishing again, eating a bunch of food at lunchtime, then fishing again, being hot, then eating a big dinner and then more fishing after that. And then there were trips to town for a twist cone… or two and burgers and curly fries. There was a walk or two with the dogs in there, a decent amount of beer, some margaritas, and an attempt to check out a for real haunted house, that failed. We took the dogs on the boat with us where we found out that a boat apparently puts Cash straight to sleep while Etta helped us fish. We caught big fish, we caught small fish, but from the looks of the beginning of the week, we were just happy to catch any fish. Brad got to filet some fish for the first time, which was very exciting and we were able to have a fish fry (eh hem, appetizer) on Friday night!
It was an amazing week away from television, computers and phones that was long overdue. It was a refreshing to escape from the daily grind (although let’s face it, life isn’t that hard here) and it was the perfect change of scenery we were in need for. If only it wasn’t 10 hours away… So if you were wondering why I haven’t posted anything in, let’s see, almost 2 weeks, that would explain why. We arrived back on Saturday night and pretty much laid low and did laundry and ran errands on Sunday and then I started back at work on Monday. So I really haven’t gotten the chance to sit down and write a post in awhile.
When we arrived back from vacation, we were welcomed by some rain here in Indy, which felt like a miracle since we’ve barely had any over the past 3 months! It sputtered on Saturday but the real rain came on Sunday and most of Monday where is pretty much rained most of those days. But, as I said, we were totally happy about it because we now have green grass! But a rainy Sunday is no day for grilling or any type of summery food…and so when I woke up that morning, I knew what was in store for us that day… CHILI.
Oh chili… how I love thee.
While the temperature was not exactly in the chili making lows (it was still like 75 out) I just couldn’t keep myself from eating a perfect bowl of chili. And luckily, Brad was in the same mood I was.
Now, I’ve made several types of chili. Ok… maybe not several, I think I’ve made 3 or 4, but who’s counting? I have a go-to easy chili recipe that my mom makes that’s pretty simple. It’s browned meat and onion, packet of chili seasoning and some diced tomatoes. Maybe a can of tomato paste too, I can’t remember. Oh and kidney beans. But it’s a great last minute chili to make that tastes very good. I’ve also made a more time consuming pot of chili that comes from Paula Deen’s son that is more involved but has more veggies in it. It takes awhile to simmer, so it’s more of a chili that you plan on making and set aside a few hours to make.
This pot of chili is a bit of a combination of the two… and it’s vegan (and I didn’t even realize it until Sunday)! It’s got the veggies of the more complex chili, but the seasoning and tomatoes of the easy chili and beans from both, and some extras that I add on my own. It’s relatively simple, just a little time consuming because you have to cut up a decent amount of veggies, but I like it because you can either eat it right away or you can simmer it on the stove for an hour or two while your husband takes a nap on the couch and you watch Masterchef on Hulu in the library. Just sayin.
This chili has a great amount of spice and can easily be great with meat but it’s just as good without. You can add extra veggies like carrots or sweet potatoes or maybe corn, but I was too scared to change it on Sunday so I went with what I knew was good. You can also add or take away spice, make it soupy or thick and you can take away or add beans. All around, it’s a very versatile chili that I think can please most anyone!
Oh and you can make it not vegan by adding cheese on top and crackers! Which, let’s face it, is the way to eat it.
Makes about 6 servings I think
2 tablespoons olive oil
3 celery stalks, chopped
1 green pepper, diced
2 jalapenos, diced
1/2 small yellow onion, diced
2 cloves of garlic, finely chopped
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
1-2 packets of chili seasonings (I only had one but definitely had to add more seasonings)
1- 14.5oz can of petite diced tomatoes (I like my tomatoes very small in my chili, you can also use regular diced or whole)
1- 8oz can of tomato sauce
1/2- 1 1/2 cups of water depending on how thick/thin you like your chili
Cheese and crackers for serving, optional
Heat the oil in a large soup pot on the stove over medium heat. Add the celery, green pepper, jalapenos and onion. Saute until veggies start to get soft, about 5 minutes. Add the garlic and stir for another minute. Pour in all three beans and stir. Sprinkle in the chili seasoning (I’d suggest one packet first and then sprinkle in the other packet once all the ingredients have been added and you have tasted the chili). Stir to combine. Next, pour in the tomatoes and tomato sauce. Stir and add as much water as you would like to get the right thickness. Let this simmer for at least 10 minutes. Check your seasonings and add the rest of the chili seasoning, salt and pepper. Simmer for at least another 5 minutes. You can serve the chili at this point, or you can simmer on a low heat for another hour or so. Serve with cheese and crackers if you want!
Oh… this is Cash not wanting to go out in the rain.
Oh god. Stop what you are doing, NOW. You need to read this, then go to the grocery store and then immediately go home and make these freaking things because they are THAT good. Yes, just trust me.
I have made enchiladas many times before and I might even go as far as saying that they could be one of my specialties because every time I make them, they are all I want to eat for.ever. I have always made them with chicken, though and since it had been awhile since I had made them and I decided I wanted to do something different this time. Plus, we needed a meatless meal for the week and, let’s face it, Mexican food is the easiest to make meatless. When in doubt, sub beans for meat!
Anyway, so I basically used the same recipe that I have used before for my chicken enchiladas, only instead of the chicken I used black beans and pinto beans. To be honest, you don’t even notice that there is no chicken. They are still equally filling and filled with equally amazing deliciousness.
These are pretty easy to make, but they do take a little bit of time to chop, saute, assemble and bake, sooo… fair warning. It can all be done in about an hour, but you need to be pretty focused and… let’s face it… a seasoned professional like me. No, it’s really not anything complicated, there are just some things you need to do.
Anyway, so I would make this right away if I were you. It’s cheesy, beany, spicy, corny, Mexicany, vegetabley, and just all around wonderful. It’s even great on a hot day! Which seems crazy to turn the oven on, on a hot day, but this dish is so worth heating up the house a few extra degrees! The best part is that it makes a TON so you’ll have plenty for 2 dinners and at least one lunch, maybe even 2 lunches since they are so filling! I just love these enchiladas. You’ll leave the table feeling so great after eating them!
Now go make them!!
Two Bean and Corn Enchiladas
Makes 10 enchiladas
1 tablespoon olive oil
1 green pepper, diced
1 red pepper, diced
1/4 red onion, diced
2 jalapenos, finely diced
2 cloves garlic, finely chopped
1 1/2-2 cups frozen corn
1 can Rotel Original
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
2 cans enchilada sauce of your choice
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon chili powder
10 whole wheat tortillas
Shredded Monterey Jack and Cheddar cheese (we used about 1/2 an 8oz block of each)
Start off with sauteing the peppers in the oil in a deep skillet over medium heat. Cook for about 5 minutes, until the peppers start to soften. Add the red onion and corn and saute for another few minutes. Toss in the garlic and saute for just a minute. Then add the beans and Rotel and stir to combine everything. Add the seasonings and just 1/2 of one can of the enchilada sauce. Don’t use anymore than that because you’ll need it for other stuff! Ok, so mix that all together and cook for a few minutes until everything is hot. I like to add a handful of cheese to the filling just for a little something extra. If you choose to do this as well (which I highly recommend, go ahead and do that at this point. It won’t take long to melt)
Time for assembly!! Preheat oven to 375. Spray a 9×13 pan with cooking spray. Pour the rest of the 1/2 can of enchilada sauce on the bottom of the pan and spread out. Heat up your tortillas in the microwave for about 20 seconds until the tortillas are soft and pliable. Spoon about 1/2 cup of filling in the middle of the tortilla. I’m not exactly sure on this measurement, as I just use a large cooking spoon, but I think about 1/2 cup is close. Fold one side of the tortilla over the filling and then fold the other side over. Place folded side down in the pan. Repeat with all remaining 9 tortillas. I have found that sometimes I make less than 10 and sometimes I make more than 10. It just depends on how much filling you use! Once all your enchiladas are in the pan, pour the other whole can of enchilada sauce over all of them. Then top with the shredded cheese.
Place in the oven and bake for about 15 minutes. It doesn’t have to be in there long because you already cooked everything else. You just need it in there long enough for the cheese to get gooey and melty. Remove from the oven and let it sit for a couple minutes, as it’s hard to dish up straight out of the oven. So, let it sit for about 5 minutes and then serve!!
I guess this is another vegan recipe and I didn’t even realize it. So you’re in luck! You get a total of 5 vegan recipes from me!
This was a dish that I pretty much improvised on. Here’s the story- Brad plays double header softballs games every Wednesday night and so for dinner those nights, I like to do really good, healthy meals that will provide him with lots of energy and not weigh him down for his games. It had been awhile since I had made a made a quinoa dish, so we were due. I knew I didn’t want to have any cheese in it, or any meat, so in order for it to be pretty filling, I figured it needed… beans! 2 kinds of beans! Then all I did was add some things that were left in the pantry and I had a great dish!
I’ve been doing our grocery shopping at Whole Foods now and in their bulk section (which is awesome!) I found some Tri-Color Quinoa. They had 3 or 4 different kinds, which I didn’t even know existed! It didn’t taste any different, but it sure was prettier! Maybe it’s healthier… or not, who knows. But it cooked the same and tasted the same so I was happy with it!
This dish is really simple to make. You have to allow time for the quinoa to cook, which is a good 15-20 minutes. But once the quinoa is cooked, you just add some beans, red onion, peppers and a can of Rotel. Yea, that’s seriously it. But it has lots of flavor and with the beans, it’s very filling. The Rotel adds some really good flavor with the peppers in it and the beans give it an extra texture that I really enjoy. I chose to use pinto beans and black beans, just so it wasn’t too simple. I’m glad I did that. I like the combination of the two. You could really add to this dish as well. I had some jalapenos (that turned red I think because of the all the freaking sun and heat) and a banana pepper from our garden that I needed to use up, so I threw them in there. You could add fresh tomatoes, a can of green chiles, some Mexican seasoning like cumin and chili powder, you could add chicken to this… the options are endless. It’s definitely a meal you can get creative with! You can also use it as a side dish to burgers, grilled chicken, grilled steak…. It pretty much goes with whatever you want it to!
… It’s also incredible with guacamole on top, I failed to capture a photo of that though because I was scarfing it all down too quickly. Sometimes I just get too excited. But I would highly recommend topping it with the guacamole. That really adds a whole new dimension!
Bean and Tri-Color Quinoa Salad
Created from my awesome mind
Makes about 4-6 servings
1 cup uncooked quinoa
2/3 can of pinto beans, drained and rinsed (I found a whole can of both beans was just a little too much)
2/3 can of black beans, drained and rinsed
1 can of Original Rotel
1 tablespoon finely diced red onion (I don’t like a lot of red onion)
1-2 jalapenos, finely diced
1 banana pepper, finely diced
Bring 2 1/2 cups of water and quinoa to a boil in a medium sized saucepan. Reduce heat to a simmer and allow to simmer until the water is gone, about 15-20 minutes. Remove from heat. Add the beans, Rotel, red onion, jalapenos and banana peppers and stir well.
Serve with cilantro on top and if you’re feeling wild… throw some guac on there, you’ll be glad you did it!
Oh! It also keeps really well so eat this for lunch leftover. It’s seriously just as great as it is fresh!
Uh…. woah. Have you ever planned to make a meal and were excited about it but you were a little worried because it was … different? Yea. That’s how I felt about this. However, my mind was totally blown by this meal. For reals. I couldn’t believe something could be THAT good. It was so good that we ate a whole 9×13 pan of this stuff in about 2 1/2 days.
Yea. That says something.
There’s a chance you are thinking “uhhh Mexican?… Lasagna?…. I’m not so sure about that…” And I can completely understand that. But you will be amazed when you make this dish by how, uh, well, amazing it is. It’s cheesy, beany, little bit spicy, mexicany and pasta-y. Yep. It’s awesome.
And believe it or not, it’s crazy easy to make. All you have to do is chop up a couple veggies, throw them in a bowl with canned tomatoes, beans, enchilada sauce, corn and some seasoning and then assemble the lasagna! There’s no cooking the sauce, no messy ricotta cheese and you use the no boil lasagna noodles so it’s even easierrr!!
Now, you could definitely add some meat to this dish, or some shredded chicken, but I thought it was so great without that! I found the recipe from a blog I follow, but I made some changes. Mostly, I added an extra can of beans, a green pepper and a jalapeno and some enchilada sauce. I was really pleased with these changes. I felt that they made sense and I’ll definitely make it the exact same way when I make this next (because I will make this again). But like I said, you could brown up some meat or get a roasted chicken from the store and shred it and add it to the filling mixture.
…But then it wouldn’t count for Meatless Monday …. sooo…. do as you wish. 😀
Anyway, make this meal as soon as you possibly can. I mean it. It will literally be the only thing you want to eat for 5 days straight. But then you’ll run out. It’s ok though, you can always make more.
Adapted from A Couple Cooks with changes
Makes about 8 servings depending on size of your servings
About 9-12 “no boil” lasagna noodles (you might want more or less depending on how you assemble your lasagna)
1 can of black beans, drained and rinsed
1 can of pinto beans, drained and rinsed
1 green pepper, diced small
1 large jalapeno, diced small
1 1/2 cups frozen corn
1- 28oz can of diced tomatoes
3 green onions, chopped
1 handful of cilantro, coarsely chopped
1 can of enchilada sauce
8 oz shredded cheese (I used a mixture of Monterey Jack and Medium Cheddar)
Salt and Pepper
Preheat oven to 400 degrees.
Chop the green onions, green pepper, jalapeno and cilantro. Toss into a large bowl. Add the beans, corn, tomatoes, half the can of enchilada sauce, a few dashes of hot sauce and sprinkle in some of the garlic powder and oregano. Mix all the ingredients together, add seasoning as needed along with the salt and pepper.
In the bottom of a 9″ x 13″, pour the rest of the enchilada sauce and spread around. Add a couple spoonfuls of the filling mixture too and spread around. Place 3-4 lasagna noodles down. Cover the noodles with 1/3 of the filling mixture. Cover with 1/3 of the shredded cheese. Add the next layer of lasagna noodles and repeat the filling and cheese. Add the last layer of lasagna noodles an then cover with filling and cheese.
Pop in the oven and bake for about 30 minutes, covered with foil. Remove the foil at the end of that 30 minutes and bake for another 5-7 minutes until the cheese starts to brown.
Serve and good grief… enjoy!