Three Bean Tortilla Bake

This is a great dish for the crockpot. It is a vegetarian meal, but not vegan- unless you use vegan cheese.

You will need a large crockpot- 4 or 5 quart.

Ingredients:
1 Tablespoon cooking oil
1 cup chopped onion
1 chopped Ananheim chili pepper - green bell will work good too
2 cloves minced garlic OR 1/2 teaspoon garlic powder
1 cup dry pinto beans
1 cup dry kidney beans
1 cup dry black beans OR 15 oz cans of all three kinds of beans, drained
water for cooking the beans, if using dried beans
1/4  cup sliced black black olives
1/4 cup chopped green chili pepper- 4 oz drained can green chilies work good
1 quart tomatoes OR use a 30 oz can
1 teaspoon chili powder
1 teaspoon cumin powder
6-8 (6") soft shell tortillas- if you use corn, they might seem a bit small, but they work.
2 cups shredded Colby-jack or cheddar-jack cheese
sour cream for serving
Super easy guacamole for serving 

Cook your dry beans in the water, covered, for 1 to 1-1/2 hours until tender. If using the canned, just drain and rinse.
Set aside.
In a large skillet or pan, saute the onion, green pepper, and garlic in oil.
Add the drained beans, olives, green chilies, tomatoes, chili powder, and cumin powder
Remove from heat.
In your crocpot add 3/4 cup bean mixture, a tortilla, and 1/3 cup cheese.
Repeat until everything is used, ending with the sauce.
Cover and cook on low for about 8 hours.
Serve with sour cream and maybe some guacamole on top.

This will serve 6-8 people.
Since a quart is a little bigger than 30 oz. you may end up with a little extra sauce.

This heats up well.

Southwestern Black Beans, Chicken and Rice

I love black beans! Add some chicken and rice and you have yourself quite a tasty meal.

Ingredients:

1 cup dried black beans.
water for cooking the beans
1/2 cup white rice
1 chicken breast half or 2 skinless, boneless chicken thighs
salt
pepper
2 Tablespoons dried cilantro or 1/4 cup fresh chopped
1 teaspoon chili powder
1 teaspoon paprika powder
1 teaspoon garlic powder
1 teaspoon cumin powder
1/2 teaspoon cayenne pepper-optional
Shredded cheese for sprinkling-optional

Rinse and drain your black beans.
You can soak out if you want. If you don't, that's fine.
Put beans in a medium cooking pot and cover with water.
Salt lightly and add the cumin, paprika, chili powder, garlic powder, and cayenne powder.
Bring to a boil, turn down, cover, and simmer for about an hour and a half until the beans are tender.
Drain the beans, but keep the liquid.
Set the beans aside.
Measure the bean cooking liquid. Keep 1 cup. If you don't have that much, add water to get that amount.
Put that and the rice back into the pan.
Bring to a boil and turn down, cover and cook until liquid is absorbed, about 15 minutes.
While the rice is cooking, cook your chicken.
Put a small amount of oil in a skillet and add the chicken.
Salt and pepper it and cook til done.
Let cool and cut into cubes.
When the rice is done, add the beans, chicken and cilantro and stir in until everything is heated through.
Serve with cheese sprinkled over the top.
I like a mix of cheddar and Monterey jack.

This will serve 3 to 4 people.

Enjoy!

Ground Turkey and Black Bean Chili

What could be better on a cool day than a bowl of chili? For chili lovers, not much.
I used to always make chili using store bought chili beans.
But, I would buy dry beans for this recipe or that and I had a lot of them so I decided to try using them in my chili.
And I am glad I did. Yummy!!!!

You will need a 3 quart or larger pan.

Ingredients:

1/2 pound dry black beans, you can also use 2 (15oz)cans black beans
1 medium onion
1 chili pepper
1 pound ground turkey
1(15oz) can chopped tomatoes
salt
pepper
chili powder
chipotle powder
1 potato chopped- optional

If using the dry beans, soak them out and cook.
When the beans are about halfway done, season with salt, pepper and about a 1/2 teaspoon chipotle powder and 1/2 teaspoon chili powder.
Add some of the onion.
If using the canned beans, add the seasonings and onion to them and simmer together for 10-15 minutes.
Do not drain the beans.
Meanwhile, cook the ground turkey with the remaining onion and chili pepper. Season with salt, pepper, and chili powder.
Drain the meat and add to the beans.
Add the chopped tomatoes.
Add the chopped potato now, if using.
Season with the salt and pepper to taste.
Add 1-2 teaspoons chili powder.
Add 1 teaspoon chipotle powder.
Taste and add more if you like.
Turn the heat to medium-high and bring to a boil.
Turn down the heat and put the cover on.
Stir occasionally.
Cook on low for 2 hours or until the chili is as thick as you would like.

Serves 4-5.
Serve with sour cream and shredded cheddar cheese and maybe some crackers.