Sometimes I just don’t feel like cooking but I am starving! This is quick and easy to throw together, tantalizes you as it simmers on the stove and rewards your taste buds when it is served up on a bed of fresh spinach and topped with a bit of shredded cheddar.

I came across this recipe in Betty Crocker [New Cookbook] 8th Edition 1996, page 215, but found it lacking in flavour so changed it up a bit.

1 Tablespoon Olive Oil
1 Onion, chopped
2 cloves Garlic, minced
1/2  each, chopped: Red Pepper, Green Pepper, Yellow Pepper
1 (425g) can Diced Tomatoes
2 cups Long Grain Rice
1 (425g) can Red Kidney Beans, drained and rinsed
1 1/2 teaspoons ground Cumin
1 Tablespoon Oregano
1/2 teaspoon Chili Flakes
1/2 teaspoon Caynne
2 Tablespoons Lime Juice
1 teaspoon Salt

Fresh Spinach
Grated Cheddar Cheese
Fresh Cilantro, chopped
Salsa

In large saucepan (with close fitting lid) heat oil and cook onion until soft and translucent; add garlic and continue cooking for a few minutes.
Add chopped peppers, diced tomatoes, Kidney beans and rice and stir all together.
Add enough water to measure 4 cups all up, including the liquid from the diced tomatoes – I usually add about 2 and a bit cans of water.

Stir in cumin, oregano, chili flakes, cayenne, lime juice and salt.
Heat to boiling, stirring once or twice; reduce heat to low.
Cover and simmer for 25 minutes.
Do not lift cover or stir.
Remove from heat and fluff with fork.

Serve on a bed of fresh spinach, top with a bit of shredded cheddar and chopped cilantro; add a decent splash of salsa.

Serves 8
 

You bought a package of Flour Tortillas and they have been sitting in the fridge for a few days…this is a great way to put them to good use!

2 (540 ml) cans  Red Kidney Beans, drained and well rinsed
2  cups Salsa
2 Tablespoons chopped Fresh Cilantro
4 cloves Garlic, crushed
3/4 teaspoon Chili Flakes
1 teaspoon Cumin
1/2 teaspoon Coriander
1 teaspoon Oregano
1 teaspoon Salt
1/2 teaspoon Paprika
1 Tablespoon Lime Juice
1 (540 ml) can Black Beans, drained and well rinsed
1 small Tomato, diced
7 (8in) Flour Tortillas
2 cups shredded Old Cheddar Cheese
1 cup shredded Monterey Jack Cheese
1/2 cup Salsa
1 cup Sour Cream
Sliced Black Olives
Sliced Green Onion

Pour rinsed kidney beans into a medium size mixing bowl and mash or puree with a stick blender.
Stir in half of the salsa, garlic, chili, cumin, coriander, oregano, salt, paprika and lime juice.
In another mixing bowl, combine rinsed black beans, chopped tomato and cilantro.

Preheat oven to 400F.
Lightly grease a 10inch springform pan with Vegetable Oil Spray.

Place 1 tortilla in springform pan.
Spread 3/4 cup of kidney bean mixture over tortilla
Sprinkle with 1/4 cup of Cheddar Cheese and a sprinkling of Monterey Jack Cheese.
Top with another tortilla and 2/3 cup of the black bean mixture.
Sprinkle with 1/4 cup of Cheddar Cheese and a sprinkling of Monterey Jack Cheese.
Repeat layers twice.
Top with remaining tortilla and spread with sour cream, 1/2 cup salsa, a bit of shredded Cheddar cheese and sliced black olives.

Place springform pan on baking sheet and Bake in 400F oven for 40 minutes or until hot and bubbly. Remove from oven and sprinkle with sliced green onions.
Remove ring from springform pan and slice into wedges.
Serve with salsa and sour cream on the side.

*I baked the pie for 10 minutes then threw a few handfuls of tater tots onto the baking sheet for the remaining 30 minute cooking time.

*2 sheets puff pastry
1 (420 g) can red kidney beans, drained, washed and mashed
1(420g) can Black Beans, drained, rinsed well
1 cup frozen corn, thawed
1 medium carrot, grated
1/4 red pepper,diced
1/2 an onion, diced
3 Tbsp tomato paste
1 package Taco Seasoning
1/2 cup grated cheddar cheese
1/2 cup grated Monterey Jack cheese
Sunflower seeds
Sesame seeds
1/4 cup milk

Preheat oven to 350F (180C)
Prepare baking tray: line with Aluminum Foil and lightly spray with Vegetable Oil Spray.
On a dinner plate mix together 1/4 cup sunflower seeds and a few tablespoons of sesame seeds; set aside.

Microwave grated carrot, onion and red pepper for 2 minutes.
Stir Corn into the Vegetable mixture to assist final thawing.
Mash kidney beans in medium size mixing bowl.
Add vegetable mixture to the mashed kidney beans and mix well.
Add black beans, tomato paste, taco seasoning and cheeses, stir well.

Place puff pastry sheet on work surface and put half of the kidney bean mixture in the center of the puff pastry and spread a little to make a rectangular shape.
Fold bottom edge up, then bring in sides, to form an open envelope shape. Finally, fold down the top section, sealing as you go.Using your hands, gently shape the envelope into a puffy rectangular shape.

Place on prepared baking tray. 

Make the second roll, place it a few inches away from the first roll.

Bake in preheated 350F oven for 35 minutes or until golden brown.

Serve with Salsa and Guacamole.

* The puff pastry will be thawed enough to work with if you take it out of the freezer before you begin making the bean mixture and just leave it on the counter. Same with the frozen corn.