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This was made from Thanksgiving leftovers, and ingredients in my pantry. It's a family favorite and a hit at Pot lucks. With leftovers, it's a breeze, made from scratch ... it's work. Either way it's a hit and well worth the time. After a holiday meal half the work is done because you usually have the mashed potatoes, and turkey. When I make it from scratch, I usually use chicken rather than turkey. Prep times are from leftovers.
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These tacos are perfect for a new cook canned beans and corn are easy to use for a quick meal. Hot green chiles and sour cream sauce add zip.
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Chocolate pudding gets a high-protein Mexican twist: this simple and delicious recipe is made with beans and mole sauce spices.
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Garbanzo beans and peas are coated with a seasoned olive oil dressing and served chilled.
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An easy Tuscan-style bean dip that's made in the food processor.
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Black beans are blended with cilantro, lime juice, and sesame oil in this quick and easy hummus dip or sandwich spread made without tahini.
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This filling soup could serve as a first course, but it's hearty enough to work as a main dish, too.
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Take all the yummy fillings from a chicken burrito and turn them into a chicken burrito bowl. Pressure cooking everything in your Instant Pot® will get dinner ready in no time!
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Chewy buckwheat, summer (yellow) squash, and garbanzo beans are tossed with lemon juice, Parmesan cheese, and toasted walnuts in this hearty salad.
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Green bean casserole takes on an Italian-inspired twist with the addition of onions caramelized in balsamic vinegar and a Parmesan cheese topping. Serve at Thanksgiving or for a special occasion.
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This easy and earthy side dish is great on its own or served with some good crusty bread and a glass of wine. Add grilled vegetables to transform this into a hearty vegetarian entree.
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This super seven layer dip is piled high with Mexican style goodies. Serve it with tortilla chips!