Enchilada Casserole - Vegetarian Style

I have wanted to post this recipe forever because we eat it all the time, the problem is that I don't follow a recipe, I just dump!  This is my best guess, so don't hold me to it.  We love these for several reasons - they are fast - they are easy - they can easily be made dairy free/full of dairy at the same time - they are full of protein & fiber without the meat, and it is a cheap meal.  I always made these with ground beef, cooked in taco seasoning, but one day I decided to branch out and try lentils cooked in taco seasoning instead.  I figured they would have the same flavor, they would add a similar texture and I love lentils.  I didn't tell my husband and decided to see if he noticed.  He didn't noticed and even when I told him, he loved it just the same.  So now we usually eat this vegetarian style, but if you love your meat, or hate lentils, throw some seasoned ground beef in instead.  Also, everything is dairy free except the cheese, so I just leave a corner without cheese for my kids who can't have any.  My other kids can handle a little dairy and love cheese, so this is a great option because there is no creamy sacue laden with milk, and the cheese makes everyone happy.

Enchilada Casserole - Vegetarian Style

2 cans black beans, rinsed and drained

1 can red enchilada sauce(Make sure it is gluten free- stay tuned for an easy homemade version)

1 c. salsa, give or take

½ c.dry lentils cooked in 2 c. water + 1-2T. taco seasoning(depending if yours has fillers or not)

Cheddar cheese, grated, probably 2 cups

12 corn tortillas

2 eggs, beat very well

Before hand, bring 2 c. water and 1 T. taco seasoning to a boil, add ½ c. lentils, reduce to simmer, cover and cook 20-25 min. until tender.  In a large bowl, mix beans, lentils enchilada sauce and salsa.  Grate cheese.  Cut corn tortillas into bite size pieces.  Layer 1/3 tortillas, ½ bean mixture, 1/3 cheese mixture, tortillas, beans, cheese, tortillas, cheese.  Pour well beaten eggs evenly over the top.  Bake 350 for 30 min.

* If you are wondering about the eggs, they add extra protein, moisture, and a delicious crunchiness on top!

* If you love meat, throw it in and leave out the lentils, or leave in the lentils also.

**Check out other great recipes at Linda's Gluten Free Wednesdays!

Southwest Chicken & Rice

This is my "go to meal" when I need something quick, healthy, and yummy.  I always have the ingredients on hand, plus all my kids will eat this.  Dinner is done in 20 minutes - you can't beat that!

Southwest Chicken and Rice

2-3 Chicken breasts, cut into long strips(or chunked or whole or whatever you like)

1 c. salsa(mild, med, or hot - you decide)

1 pkg. taco seasoning(I use a southwest blend that doesn't have fillers- like milk, sugar, and extra junk- therefore it is more potent so I use between 2-3 T.  But if you buy the regular stuff from the store use a packet or 1/4 c.)

2 c. water

Bring the above mixture to a boil in a large skillet.  Simmer 10-15 min.(or until chicken is done)  Return to boil and add:    

2 c. minute rice(I have used brown rice with great results, I usually just cook it longer until all the moisture is absorbed)

2 cans black beans, drained and rinsed

Simmer 5 min.(or until water is absorbed).  If you do dairy,  sprinkle with cheese, sourcream, or whatever you dairy loving souls do.  It is great dairy free.

Cowboy Caviar

This week I got together with some friends for lunch and I made this.  It was a huge hit.  It is fresh, filling, healthy, yummy, and quick and easy to make.  There are different versions out there of bean salsas, but this one you have got to try.

Cowboy Caviar

Combine:

6 roma tomatoes, diced                       1 bunch cilantro

1 can black beans                                2 cloves garlic

1 can black eyed peas                          2/3 c. red onion

1 can shoepeg corn, I use frozen because I think it tastes better

Sauce

¼ c. EVOO

¼ c. red wine vinegar

1 tsp. cumin

¾ tsp. salt

juice of 2-3 limes

pepper

Mix together and refrigerate 2-3 hours.  Best with Fritos!

Scoop up and enjoy!

Chicken & Black Bean Stir-fry

This is a very healthy stir-fry that is free of most allergens!  Have fun adding additional spices or vegetables.  I am not the best with measurements as you will see in my recipes.  I cook by portions for my family.  I decide how much meat each person needs, then I add the amount of vegetables(this depends on which ones I like best or have on hand!)  You really can't mess this recipe up because the sauce is basically salsa, so add as much as your heart desires and season accordingly.

Chicken and Black Bean Stir-Fry

1-2 chicken breasts, cut into chunks

½ c. rice flour(I use brown)

oregano, pepper & salt

1-2 T. olive oil

In a small bowl mix flour and spices together, add chicken and stir to coat.  In a large skillet heat olive oil and stir-fry chicken until cooked through.

Remove the chicken and place on a separate plate, then add the following ingredients to the pan.  Stir-fry for 3-4 min.

2 colored  peppers, sliced

1 small onion(red, yellow, or white), chopped

Add:   1 can drained black beans

          1 c. frozen corn

          2-3 cloves garlic, chopped

Stir-fry for an additional 2 min.

Add:   1 c. salsa                          ½ c. cilantro

          1 chopped tomato             the cooked chicken

Stir and cook 1 more minute.   

Salt and pepper to taste(it will need a bunch).  Feel free to add additional spices when cooking.  I usually add some extra oregano or Italian spices.  Serve over rice(We love the short grain brown rice).