Easy Cuban Black Beans

Oh my word.  This crockpot recipe for Cuban Black Beans from Betty Crocker is SO GOOD.

We had chopped cilantro and avocado on top.

Totally to die for.  And totally vegan!

Easy Enchilada and Rice Meal

This easy meal uses a slow cooker and rice cooker, so you can prepare your ingredients the night before, set the timer in the morning when you leave for work, and come home to a delicious, nutritious Mexican meal!

Vegetarian Enchilada Casserole
originally from The Best Slow Cooker Cookbook Ever

The Main Dish
28 oz. canned crushed tomatoes in tomato puree
14.5 oz. canned chunky salsa
6 oz. canned tomato paste
30 oz. canned black beans, rinsed and drained
15.25 oz. canned whole kernel corn, drained
4 oz. canned diced green chiles
1.5 Tbsp. ground cumin
1/2 tsp. garlic powder

Layering Items
5 corn tortillas
2.25 oz. canned sliced ripe olives, drained

Combine all main dish items in a large bowl and mix well. Ladle about 1 cup of this mixture into the bottom of a 4-quart crockpot or slow cooker; spread evenly. Top with one whole tortilla and whatever portion of another one you need to completely cover the area. Repeat layers 2 more times, ending with the rest of the tomato mixture (spread it evenly over the top tortillas). Sprinkle the olives on top.

Cover and cook on the low heat setting for about 5 hours. Serve hot.

I like to serve it with corn or tortilla chips to add a little crunch. You can also add some shredded cheese or sour cream if you don't mind it not being vegan.


Cilantro Rice
originally from The Ultimate Rice Cooker Cookbook

1 tbsp. butter
1/2 small white onion, chopped
1 cup long grain white rice
1.5 cups water
1/2 tsp. salt
1/2 cup fresh cilantro, chopped

If you want to use only the rice cooker, turn it on the regular cycle, melt the butter and sauté the onion right in the cooker. You can also do this step in a frying pan if you'd rather. In either case, sauté the onion until it's soft and clearish.

Combine the onion and all remaining ingredients in the rice cooker; mix well. Set on regular rice cycle and enjoy. It smells heavenly while cooking and tastes just as good!

I was able to successfully make a double recipe in our 5.5 cup rice cooker.

Easy Bean and Cheese Enchiladas

Hearty and filling
Lacto-ovo (vegan if you use imitation cheese)

1 can vegetarian refried beans
2 cans red enchilada sauce
10 whole wheat tortillas
1 1/2 cups cheese

Garnishes: tomatoes, shredded lettuce, olives, salsa, sour cream, etc.

Preheat oven to 350 and spray a 13x9 inch casserole with non-stick cooking spray. In a bowl, mix the beans, half of one sauce can, and half the cheese. Place approx. 1/4 cup bean mixture down the center of each tortilla and roll up. Place rolled-up tortillas seam-side down in the casserole. Pour remaining sauce over the top and sprinkle with remaining cheese. Bake 20 min. at 350. Serve with garnishes.

Make-ahead tip: Freeze some or all of the enchiladas in an oven-ready casserole dish. When ready to eat, bake at 350 for 30 minutes.

Quick and Easy "Haystacks"

A great recipe for feeding a crowd
Lacto-ovo or vegan options

To make a haystack, begin with a layer of grain on your plate. Some popular choices are:
Corn chips (Frito style)
Tortilla chips
Doritos (your favorite flavor)
Rice (white or brown)

Add a warm protein or legume, such as:
Vegetarian burger crumbles, cooked
Chili beans
Chili Man vegetarian chili
Your favorite stewed beans (black beans, lentils, etc.)

Top with any or all garnishes:
Lettuce
Chopped tomatoes
Shredded cheese
Chopped onion or green onion
Olives
Salsa
Sour cream
Guacamole

Everyone builds their own, so you don't have to worry about finicky eaters. The hardest part is setting all the bowls on the table. Enjoy!

Incredibly Easy Black Bean Soup

To your tummy in 10 minutes or less
Vegan

2 cans (15 oz. ea.) Ranch Style brand black beans, undrained*
1 can (8.75 oz.) corn niblets, drained
1 cup chunky salsa

Combine ingredients. Warm on stovetop or in microwave until heated through. Garnish with vegan (or not) cheese shreds and/or sour cream. Quesadillas make a fine accompaniment!

*Or, if you're a real cheapskate like me:
1 can (15 oz.) Ranch Style brand black beans, undrained
1 can (15 oz.) plain black beans, undrained