Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
To assemble ahead:
2 bell peppers (sliced)
¼ cup red onion (sliced)
15 oz can of diced tomatoes
15 oz can of black beans (drained and rinsed; or 19 oz)
7 oz can corn kernels (1 cup)
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon salt
Add fresh when cooking
1 cup stock
2 cups small pasta shapes (6.5 oz; see note *)
Just before serving
½ lime (juiced; 1 tablespoon)
1 cup mozzarella cheese (shredded)
Instructions
In a medium pot, combine all ingredients including pasta and stock. Cover and bring to a boil, then reduce heat and simmer for 15 minutes, stirring every couple of minutes.
Stir in the lime juice and mozzarella cheese, until evenly distributed and melted.
(Optional) Serve with lime wedges and cilantro.
To assemble ahead:
Combined all 'assemble ahead' ingredients in a large meal prep container or in a heavy duty freezer bag.
Store in the fridge for up to 4 days or the freezer for up to 3 months.
If frozen, thaw completely before cooking as directed above. You may need to remove the pot lid during the last 5 minutes of cook time to allow the liquids to reduce.
Notes
Black beans can be replaced by two large chicken breasts cut into bite-sized cubes.
*this recipe was tested with rotini and fusili. Any small pasta shape should work, but adjust the cook time as needed if you do try a different one
Showing posts with label beans (black). Show all posts
Showing posts with label beans (black). Show all posts
Tuesday, December 2, 2025
Wednesday, October 1, 2025
Black Bean Taco Salad
Adapted from: https://peasandcrayons.com/black-bean-taco-salad/
Total Time: 25 minutes
Ingredients
Total Time: 25 minutes
Ingredients
SALAD
2-3 cups chopped romaine lettuce (I used bagged salad)
1 red bell pepper
1 cup black beans (drained + rinsed if canned) (I used a full can of pinto)
1 cup corn (canned or steamed from fresh/frozen) (I used a full can of corn)
½ cup freshly diced or chopped tomatoes (I used more than this but didn't measure)
1/4-1/3 cup sliced green onion (greens and whites)
½ cup grated cheddar cheese (I added more)
¼ cup crushed tortilla chips (I didn't crush any; I just served them on the side)
CREAMY SALSA DRESSING
2-3 cups chopped romaine lettuce (I used bagged salad)
1 red bell pepper
1 cup black beans (drained + rinsed if canned) (I used a full can of pinto)
1 cup corn (canned or steamed from fresh/frozen) (I used a full can of corn)
½ cup freshly diced or chopped tomatoes (I used more than this but didn't measure)
1/4-1/3 cup sliced green onion (greens and whites)
½ cup grated cheddar cheese (I added more)
¼ cup crushed tortilla chips (I didn't crush any; I just served them on the side)
CREAMY SALSA DRESSING
¼ cup sour cream
2 TBSP red salsa
½ tsp ground cumin
⅛ tsp salt or season to taste
½ lime (didn't have any, so I skipped it this time)
Instructions
To make the dressing, combine sour cream with salsa, cumin, and salt. Juice half a lime and whisk into the dressing. If your salsa is chunky and you'd like a more uniform dressing, simply puree using a blender or immersion blender.
For the salad, cook corn via your favorite method. You can grill or boil it right on the cobb then cut it off for this salad, or simply steam from frozen.
Chop all your veggies up super small for a little bit of goodness in every bite. Finely chop romaine lettuce, bell pepper, and tomatoes, and thinly chop/slice green onion. Combine with black beans, corn, crushed tortilla chips, and grated cheese. Toss to combine. **(I didn't mix the bagged salad in with the other ingredients so things wouldn't get soggy. I mixed the veggies and beans and added some of of the creamy dressing, but then I put the chips and salad on plates and added the veggie mix on top.) For a little dressing in every bite, toss salad in a few TBSP of dressing and mix to coat right before serving. Serve with extra toppings/dressing on the size for a custom salad. (My kids added cheese salsa and guacamole.)
Notes
Recipe yields 4 side salads or 2 large meal-sized taco salads.
2 TBSP red salsa
½ tsp ground cumin
⅛ tsp salt or season to taste
½ lime (didn't have any, so I skipped it this time)
Instructions
To make the dressing, combine sour cream with salsa, cumin, and salt. Juice half a lime and whisk into the dressing. If your salsa is chunky and you'd like a more uniform dressing, simply puree using a blender or immersion blender.
For the salad, cook corn via your favorite method. You can grill or boil it right on the cobb then cut it off for this salad, or simply steam from frozen.
Chop all your veggies up super small for a little bit of goodness in every bite. Finely chop romaine lettuce, bell pepper, and tomatoes, and thinly chop/slice green onion. Combine with black beans, corn, crushed tortilla chips, and grated cheese. Toss to combine. **(I didn't mix the bagged salad in with the other ingredients so things wouldn't get soggy. I mixed the veggies and beans and added some of of the creamy dressing, but then I put the chips and salad on plates and added the veggie mix on top.) For a little dressing in every bite, toss salad in a few TBSP of dressing and mix to coat right before serving. Serve with extra toppings/dressing on the size for a custom salad. (My kids added cheese salsa and guacamole.)
Notes
Recipe yields 4 side salads or 2 large meal-sized taco salads.
Tuesday, September 23, 2025
Vegetarian Peppers and Rice Casserole
Note to self: This tastes good! (I realized that for some reason, looking at pictures of or even smelling rice and tomatoes/tomato sauce together turns my stomach, but this really does taste good--and it smells great once it's cooked!)
source: https://herrecipebox.com/vegetarian-stuffed-pepper-casserole-recipe/
Ingredients
For the Casserole Base:
Bell Peppers: 2 large, multi-colored , cored and chopped into 1-inch pieces
Olive Oil: 2 tablespoons, extra virgin
Yellow Onion: 1 large, chopped
Garlic: 4 cloves, minced
Long-Grain White Rice: 1 cup, uncooked
Black Beans: 1 (15-ounce) can, rinsed and drained (I used pinto because I was out of black)
Diced Tomatoes: 1 (15-ounce) can, undrained
Tomato Sauce: 1 (8-ounce) can
Vegetable Broth: 1 ½ cups, low-sodium (I used beef broth and water, because I had beef broth to use up)
Chili Powder: 1 tablespoon
Cumin: 2 teaspoons, ground
Smoked Paprika: 1 teaspoon
Dried Oregano: 1 teaspoon
Salt: 1 teaspoon, or to taste
Black Pepper: ½ teaspoon, freshly ground
For the Cheesy Topping:
Shredded Cheese: 2 cups, a blend of Monterey Jack and sharp cheddar works well
For Garnish (Optional):
Fresh Cilantro: ¼ cup, chopped
Sour Cream or Greek Yogurt
For serving:
Avocado: Sliced or diced
Instructions
1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or a large, deep cast-iron skillet with olive oil or cooking spray.
2. In a large, deep skillet or Dutch oven, heat the 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the chopped yellow onion and sauté for 4-5 minutes, until it becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn. Add the chopped bell peppers to the skillet. Continue to cook for 5-7 minutes, stirring occasionally. You want the peppers to soften slightly but still retain a bit of their crispness, as they will continue to cook in the oven.
3. To the skillet with the peppers and onions, add the uncooked rice, rinsed black beans, chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Stir everything together for about one minute. This step is crucial as it “toasts” the rice and spices, waking up their flavors and allowing them to coat every ingredient evenly.
4. Pour in the undrained diced tomatoes, tomato sauce, and vegetable broth. Stir thoroughly to combine, ensuring the rice is fully submerged in the liquid. Bring the mixture to a gentle simmer.
5. Once the mixture is simmering, carefully transfer the entire contents of the skillet into your prepared 9×13 inch baking dish. If you used a large, oven-safe skillet (like a cast-iron skillet), you can skip this step and bake it directly in the same pan. Spread the mixture into an even layer.
6. Cover the baking dish tightly with aluminum foil. This traps the steam, which is essential for cooking the rice properly. Bake in the preheated oven for 45 minutes. At this point, the rice should be tender and should have absorbed most of the liquid.
7. Carefully remove the foil from the baking dish. Sprinkle the 2 cups of shredded cheese evenly over the top of the casserole. (I actually mixed some in, to get the cheese all through the casserole, not just on top.) Return the dish to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is completely melted, bubbly, and just beginning to turn golden brown on the edges.
8. Remove the casserole from the oven and let it rest on a cooling rack for at least 10 minutes. This is a critical step! It allows the casserole to set, making it easier to serve and allowing the flavors to meld together beautifully. After resting, garnish generously with fresh cilantro and serve hot with your favorite toppings.
source: https://herrecipebox.com/vegetarian-stuffed-pepper-casserole-recipe/
Ingredients
For the Casserole Base:
Bell Peppers: 2 large, multi-colored , cored and chopped into 1-inch pieces
Olive Oil: 2 tablespoons, extra virgin
Yellow Onion: 1 large, chopped
Garlic: 4 cloves, minced
Long-Grain White Rice: 1 cup, uncooked
Black Beans: 1 (15-ounce) can, rinsed and drained (I used pinto because I was out of black)
Diced Tomatoes: 1 (15-ounce) can, undrained
Tomato Sauce: 1 (8-ounce) can
Vegetable Broth: 1 ½ cups, low-sodium (I used beef broth and water, because I had beef broth to use up)
Chili Powder: 1 tablespoon
Cumin: 2 teaspoons, ground
Smoked Paprika: 1 teaspoon
Dried Oregano: 1 teaspoon
Salt: 1 teaspoon, or to taste
Black Pepper: ½ teaspoon, freshly ground
For the Cheesy Topping:
Shredded Cheese: 2 cups, a blend of Monterey Jack and sharp cheddar works well
For Garnish (Optional):
Fresh Cilantro: ¼ cup, chopped
Sour Cream or Greek Yogurt
For serving:
Avocado: Sliced or diced
Instructions
1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or a large, deep cast-iron skillet with olive oil or cooking spray.
2. In a large, deep skillet or Dutch oven, heat the 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the chopped yellow onion and sauté for 4-5 minutes, until it becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn. Add the chopped bell peppers to the skillet. Continue to cook for 5-7 minutes, stirring occasionally. You want the peppers to soften slightly but still retain a bit of their crispness, as they will continue to cook in the oven.
3. To the skillet with the peppers and onions, add the uncooked rice, rinsed black beans, chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Stir everything together for about one minute. This step is crucial as it “toasts” the rice and spices, waking up their flavors and allowing them to coat every ingredient evenly.
4. Pour in the undrained diced tomatoes, tomato sauce, and vegetable broth. Stir thoroughly to combine, ensuring the rice is fully submerged in the liquid. Bring the mixture to a gentle simmer.
5. Once the mixture is simmering, carefully transfer the entire contents of the skillet into your prepared 9×13 inch baking dish. If you used a large, oven-safe skillet (like a cast-iron skillet), you can skip this step and bake it directly in the same pan. Spread the mixture into an even layer.
6. Cover the baking dish tightly with aluminum foil. This traps the steam, which is essential for cooking the rice properly. Bake in the preheated oven for 45 minutes. At this point, the rice should be tender and should have absorbed most of the liquid.
7. Carefully remove the foil from the baking dish. Sprinkle the 2 cups of shredded cheese evenly over the top of the casserole. (I actually mixed some in, to get the cheese all through the casserole, not just on top.) Return the dish to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is completely melted, bubbly, and just beginning to turn golden brown on the edges.
8. Remove the casserole from the oven and let it rest on a cooling rack for at least 10 minutes. This is a critical step! It allows the casserole to set, making it easier to serve and allowing the flavors to meld together beautifully. After resting, garnish generously with fresh cilantro and serve hot with your favorite toppings.
Monday, May 19, 2025
Chicken Taco Salad or Burritos
Adapted from:
https://butterwithasideofbread.com/fiesta-ranch-chicken-pasta-salad/)
This was the original recipe...and I didn't like it as a pasta salad. However, I did like it without the noodles as a filling for tacos.
Ingredients
3 boneless chicken breasts cooked and diced
1 packet taco seasoning mix
15 oz can black beans, drained and rinsed
15 oz can pinto beans, drained and rinsed
16 oz corn frozen or canned
1 cup onion chopped
1 pepper chopped (ed, orange, or yellow)
3 oz olives sliced
2 cups grated cheddar cheese
2 tomatoes chopped
Instructions
Combine all of the other ingredients in a large mixing bowl. Serve cold with tortilla chips for taco salad or warm with tortillas for burritos.
This was the original recipe...and I didn't like it as a pasta salad. However, I did like it without the noodles as a filling for tacos.
Ingredients
3 boneless chicken breasts cooked and diced
1 packet taco seasoning mix
15 oz can black beans, drained and rinsed
15 oz can pinto beans, drained and rinsed
16 oz corn frozen or canned
1 cup onion chopped
1 pepper chopped (ed, orange, or yellow)
3 oz olives sliced
2 cups grated cheddar cheese
2 tomatoes chopped
Instructions
Combine all of the other ingredients in a large mixing bowl. Serve cold with tortilla chips for taco salad or warm with tortillas for burritos.
Tuesday, June 27, 2023
Sheet Pan Quesadillas
Sheet Pan Quesadillas 
Ingredients
8 large tortillas (burrito size)
2 tablespoon olive oil
1 medium onion (chopped)
1 medium green bell pepper (chopped)
1 pound chicken breast (boneless and skinless, cut into small pieces)
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)
15 ounce black beans (1 can, drained and rinsed)
¾ cup corn kernels (canned, drained and rinsed)
2 cup Monterey Jack cheese (shredded)
1 cup cheddar cheese (shredded)
Instructions
1. Prep the oven: Preheat the oven to 425°F. Spray an 18×13-inch sheet pan with cooking spray. 2. Make the chicken filling: In a large skillet heat the olive oil. Add the onion, bell pepper to the skillet and cook for 3 minutes until the onion begins to soften and gets translucent. Add the chicken, chili powder, cumin, smoked paprika, garlic powder, salt and pepper to the skillet, stir well and cook for 5 to 7 minutes until the chicken is cooked through. Stir in the black beans and corn kernels and cook for an additional 2 minutes until the beans heat through.
3. Layer the bottom tortillas: Place 6 of the flour tortillas around the edges of the sheet pan, with the tortillas hanging halfway over the edge of the pan, leaving a gap in the center. Place 1 tortilla in the bottom center gap.
4. Add the filling: Evenly spread the meat mixture over the tortillas. Sprinkle with the two cheeses evenly over the meat mixture.
5. Finish assembling the quesadilla: Place the last tortilla in the center of the mixture. Carefully begin folding the tortillas that are hanging over the edge of the pan, towards the middle. Place a second sheet pan on top of the folded tortillas and press down a bit.
6. Bake: Transfer the baking sheets to the oven and bake for 20 minutes. Remove the top sheet pan and bake for an additional 5 minutes until the top is golden brown.
7. Serve: Remove the sheet pan from the oven and allow the quesadilla to slightly cool before cutting it into servings. Serve with sour cream, salsa, pico de gallo, or guacamole if desired.
Notes
1. Don’t forget to place the top pan on the quesadilla, you need it so that the quesadilla bakes and gets brown on both sides.
2. Use beef or pork instead of chicken, if you prefer.
3. Skip the protein all together if looking for a vegetarian version.
4. Store this quesadilla in an airtight container in the fridge for up to 3 days. Be sure to reheat on the stove or oven if you want to prevent the tortillas from getting soggy.
5. You can also freeze leftover quesadilla, just be sure to wrap each quesadilla individually in parchment paper, then place in a freezer bag and freeze for up to 4 months.
Source: https://www.jocooks.com/recipes/sheet-pan-quesadilla/#wprm-recipe-container-33687
Prep Time: 10minutes
Cook Time: 37minutes
Total Time: 47minutes
Serves 12
Ingredients
8 large tortillas (burrito size)
2 tablespoon olive oil
1 medium onion (chopped)
1 medium green bell pepper (chopped)
1 pound chicken breast (boneless and skinless, cut into small pieces)
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)
15 ounce black beans (1 can, drained and rinsed)
¾ cup corn kernels (canned, drained and rinsed)
2 cup Monterey Jack cheese (shredded)
1 cup cheddar cheese (shredded)
Instructions
1. Prep the oven: Preheat the oven to 425°F. Spray an 18×13-inch sheet pan with cooking spray. 2. Make the chicken filling: In a large skillet heat the olive oil. Add the onion, bell pepper to the skillet and cook for 3 minutes until the onion begins to soften and gets translucent. Add the chicken, chili powder, cumin, smoked paprika, garlic powder, salt and pepper to the skillet, stir well and cook for 5 to 7 minutes until the chicken is cooked through. Stir in the black beans and corn kernels and cook for an additional 2 minutes until the beans heat through.
3. Layer the bottom tortillas: Place 6 of the flour tortillas around the edges of the sheet pan, with the tortillas hanging halfway over the edge of the pan, leaving a gap in the center. Place 1 tortilla in the bottom center gap.
4. Add the filling: Evenly spread the meat mixture over the tortillas. Sprinkle with the two cheeses evenly over the meat mixture.
5. Finish assembling the quesadilla: Place the last tortilla in the center of the mixture. Carefully begin folding the tortillas that are hanging over the edge of the pan, towards the middle. Place a second sheet pan on top of the folded tortillas and press down a bit.
6. Bake: Transfer the baking sheets to the oven and bake for 20 minutes. Remove the top sheet pan and bake for an additional 5 minutes until the top is golden brown.
7. Serve: Remove the sheet pan from the oven and allow the quesadilla to slightly cool before cutting it into servings. Serve with sour cream, salsa, pico de gallo, or guacamole if desired.
Notes
1. Don’t forget to place the top pan on the quesadilla, you need it so that the quesadilla bakes and gets brown on both sides.
2. Use beef or pork instead of chicken, if you prefer.
3. Skip the protein all together if looking for a vegetarian version.
4. Store this quesadilla in an airtight container in the fridge for up to 3 days. Be sure to reheat on the stove or oven if you want to prevent the tortillas from getting soggy.
5. You can also freeze leftover quesadilla, just be sure to wrap each quesadilla individually in parchment paper, then place in a freezer bag and freeze for up to 4 months.
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