Bean Quesadillas - Needs picture

Meatless, but filling! These Bean Quesadillas are far more delicious than they sound.  You have to give them a try before you can really judge this recipe. 

1 T   Extra Virgin Olive Oil
1 Green Bell Pepper, sliced to your taste
1 Onion, finely chopped
2 cloves Garlic
1 (15 oz) can Black Beans, rinsed, drained
2 Tomatoes, chopped
5 oz (roughly 5 oz.) Corn
Tortillas of your choice (corn for gf)
Cheeses
Olive oil for cooking quesadillas on frying pan

Cook green pepper in 1 T olive oil on medium heat.  Add onion and cook until both are soft.  Add garlic, beans, tomatoes, corn until well heated.  Mix well in pan.  Shred your cheese.  In a frying pan place just enough olive oil to coat and place your tortilla down in the pan.  Spread cheese on tortilla, then put desired amount of the bean filling.  Fold over and flip once cheese is melted. 
The quesadillas should be slightly crispy outside and warm and cheesy inside.  Top with salsa, more cheese, sour cream, olives, green onions, or whatever floats your boat.  :) Enjoy!

Mexican Lasagna

This is an absolutely delicious recipe!  It is simple and quick too.  Try it out!  I give it 5 out of 5 stars!  What would make a good veggie side for this one?

Mexican Lasagna

• Ground beef (about 1 lb)
• Taco seasoning for 1 lb of beef
• 1 onion, chopped
• 1 can (about 14 oz) beans of your choice (I used kidney, but want to try black next)
• 1 can diced tomatoes (about 14 oz)
• Corn tortillas, cut in strips
• Shredded cheese of your choice

Cook onions and ground beef until browned and onions are cooked to your liking.  Add seasoning and cook accordingly (add the amount of water, etc).  I did add extra water to keep it moist during the half hour of baking. 
Combine tomatoes and beans in a bowl.
Cut corn tortillas into strips

Take a Casserole dish and layer the ingredients:
1/2 of the bean and tomato mixture
Some tortilla strips, overlapping
Cheese
1/2 Beef and onion mixture
1/2 bean and tomato mixture
Some tortilla strips, overlapping
Cheese
1/2 beef and onion mixture
Some tortilla trips overlapping
Cheese
*You can mix in more layers of cheese on top of the meat or beans if you like lots of cheese.

 Bake at 350 degrees for 30 minutes.

Enjoy!

  

Original recipe was taken from here, before I made the changes. 

Enchiladas with Homemade Sauce

Chicken Enchiladas with Homemade Sauce

I got the original recipe for the beef enchiladas here and the sauce here, but I've made changes so you'll have to read my versions of them below. :)

Day 1:  I like to make this into two meals.  Take some chicken and place in crockpot with a jar of salsa and a 1/2-3/4 cup of water.  Cook in the crockpot for the day.  Pull out chicken and shredd it.  Discard any bones or skin unless you used boneless, skinless.  Use leftover liquid in the crockpot to add to the shredded chicken.  This will keep it moist and flavorfull.  Use shredded chicken for chicken tacos.  Use leftover meat for chicken enchilada recipe below. 

Chicken Enchiladas

At least one lb shredded chicken, cooked

1 onion, chopped

1 green pepper, chopped

olive oil

1 Tblsp chili powder

1 tsp ground cumin

red pepper flakes (optional for spicy flavor)

12 corn tortillas

shredded cheese - whichever type you prefer

Enchilada sauce - the amount you desire (as you can see from the picture, we like to use a lot).

To make filling:


Cook onion, green pepper, and olive oil on medium/medium low heat in a sauce pan until tender.  Add cooked chicken and spices.  Add water if it gets too dry.   

Enchilada Sauce


It's a little darker in color than this picture shows

 Make it ahead of time or as you make your filling.


Combine:

• approximately 1/2 can tomato sauce or (1 cup/8oz)

1 (14.5 oz) can diced tomatoes

2 Tblsp chili powder

1/2 tablespoon dried oregano

1/2 teaspoon paprika

1 teaspoons ground cumin

1/2 teaspoon ground black pepper (or less if you want to tone down the spice)

1 clove garlic, minced

1/2 onion cooked, cooked until tender

add water if consistency isn't to your liking

• (You can add a pinch or so of sugar to give it a sweeter flavor if desired)

Enchiladas:

Place a little bit of sauce inside the baking dish you choose, to coat the bottom.  Microwave or heat corn tortillas in oven until they are softer and easier to handle.  Add filling and some cheese to each tortilla, roll, and place in a pan with the seam down against the bottom.  Once you've filled your pan with enchiladas, pour enchilada sauce over them and top with cheese.  Bake in 350 degree oven for 20 minutes or so. 

Crockpot Chicken Fajitas

Crockpot Fajitas

(^uncooked in the crockpot - gorgeous!^)

1 large green bell pepper, sliced

1-1 1/2 lbs chicken, sliced

1/2 -1 onion sliced

1/4 cup water

Fajita seasoning

Cumin

Black Pepper

Red Pepper

Garlic Salt, or Salt and Garlic

Oregano

(I sprinkle in the amounts I like but if you like to know how much you should add in you can click here for a seasoning recipe).

Cover and cook in crockpot for 5-6 hours on low.

To create the rest:

Corn Tortillas

Tomatoes

Lettuce

Green Onions

Cheese (your choice)

Sour Cream

Salsa

Mexican Rice

Black Beans

YUM YUM!

Mexican Rice

Mexican Rice definitely spices up a meal.  You could add chicken and veggies and make it a great meal. Yum, sounds good.  I sometimes use it along side my homemade quick chili. 

I give this 5 out of 5 stars for being just plain good.

Mexican Rice
(from allrecipes.com)

1 cup uncooked rice

3 Tblsp olive oil

1 tsp garlic salt (garlic powder if you're cutting down the salt)

1/2 tsp ground cumin

1/4 cup chopped onion

1/2 cup tomato sauce

2 cups chicken broth (or veggie, or half and half)

Heat oil and add rice. Cook, stir constantly until golden. Sprinkle with garlic salt and cumin. Stir in onions and cook until "tender." Stir in tomato sauce and chicken broth. Bring to a boil. Reduce to low, cover and simmer for 20 minutes or more (20 minutes didn't cut it for me so I just watched until it looked right - you know, like rice is supposed to look). Fluff with fork.

I tend to make this in advance for a meal and refrigerate and reheat later in the evening. I have to admit I've never made just one cup at any time. I've made 2, 3, and 4 cups, so I've doubled, tripled, and quadrupled according to how many guests I've had (13 guests = 4 cups rice, but gives some leftovers, just in case you were wondering, lol).