Recipes

Casseroles, Recipes

Black Beans And Rice Mexican Lasagna

This Black Beans And Rice Mexican Lasagna is simple, healthy, yummy and family-approved!

Black Beans And Rice Mexican Lasagna

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I made this quick and easy black beans and rice Mexican lasagna into a gluten-free corn tortilla lasagna. Of course, you don’t have to make it gluten-free, but I like that gluten-free tortillas are readily available these days.

Black Beans And Rice Lasagna

Here’s how I put it together:

In a medium pan, I combined 1 cup of cooked brown rice, 1 can of organic black beans (rinsed and drained), 1/2 package of frozen organic corn and 1 jar of organic salsa and heated just until the frozen corn began to thaw and soften. Season with a little salt, chili powder and taco seasoning. Remove from heat and set aside.

Black Beans And Rice Mexican Lasagna

In a small bowl, combine 1 brick of softened cream cheese and 1 cup grated cheddar cheese. (Reserve some cheddar cheese for final topping of casserole.) Stir until well combined. Stir in 1/4 cup chopped green onions. Set aside.

Cream Cheese And Cheddar Cheese

Grease a casserole dish with olive oil. Add a small amount of the black beans and rice mixture to the bottom of the dish, just enough to thinly cover the bottom. On top of that, layer the corn tortillas. I cut mine to fit the dish, but overlapping is fine, too. Layer the dish in this order:

  1. Thin layer of black beans and rice mixture on top of well-oiled casserole dish
  2. First layer of corn tortillas
  3. Layer of black beans and rice mixture on top of first layer of corn tortillas
  4. Second layer of corn tortillas
  5. Carefully spread and layer the cream and cheddar cheese and green onion mixture on top of corn tortillas.
  6. Third layer of corn tortillas
  7. Add any remaining black beans and rice mixture and sprinkle remaining cheddar cheese on top.

Black Beans And Rice Mexican Lasagna

Cover with foil and bake at 350° for approximately 45 minutes or until cheese on top is melted and bubbly.

Black Beans And Rice Mexican Lasagna

Serve with cilantro, salsa and chips and sour cream.

Black Beans And Rice Mexican Lasagna

Leftovers? Reheat and enjoy again!

Black Beans And Rice Lasagna

YOU MAY ALSO LIKE:
Skillet Chicken Fajitas
Chicken, Black Beans and Corn Quesadillas
Loaded Baked Potato Salad

Note: This post contains affiliate links for Amazon products.


Black Beans And Rice Mexican Lasagna
 
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Black Beans And Rice Mexican Lasagna
Author:
Serves: 4-6 servings
Ingredients
  • 1 cup cooked brown rice
  • 1 can organic black beans, rinsed and drained
  • 1 can organic corn or ½ package organic frozen corn
  • 1 jar organic salsa
  • 1 package gluten-free corn tortillas
  • 1.5 cups grated cheddar cheese
  • 1 8oz brick of organic cream cheese, softened
  • ¼ cup chopped green onions
  • olive oil
  • salt, chili powder, taco seasoning (optional)
  • Garnishes:
  • Cilantro
  • Sour Cream
  • Chips and Salsa
Instructions
  1. In a medium pan, combined 1 cup of cooked brown rice, 1 can of organic black beans (rinsed and drained), ½ package of frozen organic corn and 1 jar of organic salsa. Heat just until the frozen corn begins to thaw and soften. Season with a little salt, chili powder and taco seasoning. Remove from heat and set aside.

  2. In a small bowl, combine 1 brick of softened cream cheese and 1 cup grated cheddar cheese. (Reserve some cheddar cheese for final top of casserole.) Stir until well combined. Stir in ¼ cup chopped green onions. Set aside.

  3. Grease a casserole dish with olive oil. Add a small amount of the black beans and rice mixture to the bottom of the dish, just enough to thinly cover the bottom. On top of that, layer the corn tortillas. I cut mine to fit the dish, but overlapping is fine, too. Layer the dish in this order:
  4. - Thin layer of black beans and rice mixture on top of well-oiled casserole dish
  5. - First layer of corn tortillas
  6. - Layer of black beans and rice mixture on top of first layer of corn tortillas
  7. - Second layer of corn tortillas
  8. - Carefully spread and layer the cream and cheddar cheese and green onion mixture on top of corn tortillas.
  9. - Third layer of corn tortillas
  10. - Add any remaining black beans and rice mixture and sprinkle remaining cheddar cheese on top.

  11. Cover with foil and bake at 350° for approximately 45 minutes or until cheese on top is melted and bubbly.

  12. Serve with cilantro, salsa and chips and sour cream.

DON’T FORGET TO PIN AND SHARE!
This Black Beans And Rice Mexican Lasagna is simple, healthy, yummy and family-approved!

Black Beans and Rice Mexican Lasagna

 

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Desserts, Pie, Recipes

Spiced Pear Custard Pie

If you’re looking for a crustless pie recipe, this Spiced Pear Custard Pie is it. It’s so simple that I made it twice in one week!

Spiced Pear Custard Pie

Note: This post contains Amazon affiliate links.

The second time, I got creative and kicked up the taste a notch or two by adding spice and sweetening it a little more. I adapted my recipe from Martha Stewart’s pear custard pie version found here.  Here’s what I did the second time I made it:

I peeled and sliced four ripe organic anjou pears and soaked them in approximately 1/4 cup of rum for about 3 hours. I did this because the taste of the pears got lost the first time I made the pie. The rum is not overpowering, but adds a delicate flavor to the pears.

In a buttered cake pan, arrange the pear slices like so:

Spiced Pear Custard Pie

Drizzle about 1 Tablespoon of honey over the pears for a little extra sweetness.

Next, whip up the batter of eggs, flour, butter, sugar, vanilla extract, salt, ground cinnamon and ginger in a blender and carefully pour over the pears. I increased the sugar and added cinnamon and ginger, which elevated the flavor of the custard from the original recipe version. Note: I used Swerve’s Granular Sugar Replacement and I used Bob’s Red Mill gluten-free 1-to-1 baking flour, but regular all-purpose flour would be just fine if you don’t have a gluten intolerance.

Spiced Pear Custard Pie

Bake in a 350° oven for 40 minutes. Let cool for a few hours before slicing and serving. This helps the custard set. The pears may rise to the top of the pie a bit.

Spiced Pear Custard Pie

I dusted the top with a little confectioner’s sugar before serving. (I used Swerve’s Confectioner’s Sugar Replacement.)

Spiced Pear Custard Pie

This is a simple and elegant pie that’s amazingly easy to make.

Spiced Pear Custard Pie

Love pears? Here are a few more simple but elegant pear recipes you may fall in love with:
MAPLE CINNAMON BAKED PEARS
ITALIAN ALMOND PEAR CAKE

Note: This post contains Amazon affiliate links.



Spiced Pear Custard Pie
 
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Simple and elegant spiced pear custard pie.
Author:
Serves: 6-8 servings
Ingredients
Instructions
  1. Peel and slice lengthwise 4 pears. Soak pears in ¼ cup rum for 2-3 hours.

  2. Preheat oven to 350 degrees; butter a 9-inch cake pan or pie dish.

  3. Arrange pear slices in bottom of pan, slightly overlapping.

  4. Drizzle pears with honey.

  5. In a blender, process ¼ cup melted unsalted butter, ½ cup of granulated sugar , ⅓ cup gluten-free all-purpose flour, 2 teaspoons vanilla extract, 3 large eggs, ¾ cup milk, ¼ teaspoon each of salt, ground cinnamon and ground ginger until smooth.

  6. Carefully pour batter over pears; bake until golden and firm to touch, approximately 40 minutes.

  7. Let cool for several hours before serving.

  8. Serve with a dusting of confectioners' sugar.

DON’T FORGET TO SAVE AND SHARE THIS RECIPE ON PINTEREST!

Crustless Pear Custard Pie

Crustless Pear Custard Pie

Crustless Pear Custard Pie

 

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Chicken, Recipes

Chicken, Snow Peas and Ginger Stir Fry

I love snow peas. I love ginger. Combine them with chicken, and you’ve got a delicious meal just waiting to be created: Chicken, Snow Peas and Ginger Stir Fry. I combined these, stir-fry and served over brown rice. If you happen to have leftovers, just warm them up the next day and enjoy again.

Chicken, Snow Pea, and Ginger Stir Fry

Note: This post contains Amazon affiliate links.

Here’s how I put my Chicken, Snow Peas and Ginger Stir Fry together:

If you plan on serving the stir fry over rice, go ahead and get that started. I used brown rice, which took about 25-30 minutes to cook. Your results may vary depending on the type of rice and method of cooking you use.

While the rice is cooking, prepare the stir fry and chicken.

Take two boneless chicken breasts and cut into small pieces. Season with salt, pepper, garlic powder, ground ginger, and soy sauce. (I use a gluten free version.) Cook in skillet with a tablespoon of olive oil. Make sure the pieces are cooked through, and then set aside.

Stir Fry Chicken

Rinse the snow peas and cut off the tips. You don’t have to do this, but I don’t really like the little thread tips, so cutting them off takes care of that. Set snow peas aside.

Snow PeasNext, prep all your veggies. Grab some bell peppers and chop into large pieces, or lengthwise strips. Here I used a yellow pepper because that’s what I had on hand. Green, red, orange would be fabulous (and pretty, too!). Peel and slice a large sweet, or yellow, or red onion. Here, I used a sweet onion. Peel and chop a small piece of ginger. Peel and chop 3 garlic cloves.

Add a tablespoon olive oil in a large skillet and heat. Throw all of your veggies in the skillet and season with salt, pepper and a dash of soy sauce. Stir fry on medium. I used a large stainless steel skillet like this one.

Stir Fry

When veggies are almost tender, add cooked chicken in to veggies to reheat.

Serve stir fry over rice and enjoy!

Chicken, Snow Pea, and Ginger Stir Fry

YOU MAY ALSO LIKE:
Skillet Chicken Fajitas
Dutch Oven Balsamic Chicken and Veggies
Marinated Pineapple and Cilantro Chicken Kabobs
Spring Kitchen Accessories and Decor



Chicken, Snow Peas and Ginger Stir Fry
 
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Prep time
Cook time
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Chicken, Snow Peas and Ginger Stir Fry
Author:
Serves: 2 servings
Ingredients
  • 2 boneless chicken breasts
  • 1 cup snow peas
  • 1 large onion (sweet, yellow, white or red), sliced
  • 1 large bell pepper (any color), chopped
  • 3 garlic cloves, peeled and chopped
  • 1 Tablespoon fresh ginger, peeled and chopped
  • Soy sauce (gluten-free)
  • Olive oil
  • Garlic powder
  • Ground ginger
  • Salt and pepper
  • Brown rice, cooked
Instructions
  1. If you plan on serving the stir fry over rice, go ahead and get that started. While the rice is cooking, prepare the stir fry and chicken.

  2. Take two boneless chicken breasts and cut into small pieces. Season with salt, pepper, garlic powder, ground ginger, and soy sauce. Cook in skillet with a tablespoon of olive oil. Make sure the pieces are cooked through, and then set aside.

  3. Chop bell pepper into large pieces, or lengthwise strips.

  4. Peel and slice onion.

  5. Peel and chop a small piece of fresh ginger.

  6. Peel and chop 3 garlic cloves.

  7. Add a tablespoon olive oil in a large skillet and heat. Throw all the veggies in the skillet and season with salt and pepper, and approximately 1 Tablespoon of soy sauce. Stir fry on medium heat. When veggies are almost tender, add cooked chicken in to veggies to reheat.

  8. Serve stir fry over rice.

DON’T FORGET TO PIN AND SHARE!

I love snow peas. I love ginger. Combine them with chicken, and you've got a delicious meal just waiting to be created: Chicken, Snow Peas and Ginger Stir Fry. I combined these, stir-fry and served over brown rice. If you happen to have leftovers, just warm them up the next day and enjoy again.

I love snow peas. I love ginger. Combine them with chicken, and you've got a delicious meal just waiting to be created: Chicken, Snow Peas and Ginger Stir Fry. I combined these, stir-fry and served over brown rice. If you happen to have leftovers, just warm them up the next day and enjoy again.

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