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The inclusion of tempeh adds a good measure of protein to this spicy enchilada casserole.
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This recipe is by Dena Kleiman and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pinto beans are emblematic of the Old West — good cheap hearty fare These plain ones are good with just about anything or as a meal in a tin plate, cowboy-style, with a chunk of cornbread For the best tasting beans, cook at a bare simmer, and keep the liquid level just 1 inch above the beans’ surface as they cook.
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Get Quinoa Salad with Asparagus, Goat Cheese and Black Olives Recipe from Food Network
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You’ve probably made some kind of Mexican casserole layered with tortillas, beans, and plenty of melted cheese before (and if you haven’t, now is the time) But this one is bolder, brighter and more deeply flavored, thanks to pasilla chiles in the sauce, lime zest in the luscious crema topping, and chorizo in the beans If you’d prefer a vegetarian version, leave out the chorizo
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Get Perfect Pinto Beans Recipe from Food Network
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I really don't cook Mexican that much but I seem to be on a roll. I'm heading to a Super Bowl Party and decided to make some grilled stuffed poblanos. I make...
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Get Huevos Rancheros with Black Bean Puree Recipe from Food Network
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We love this in the summer with BBQ'd ribs or with tacos or enchiladas.
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An unlikely but thoroughly satisfying blend of vodka and Kahlúa.
Ingredients: vodka, kahl
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Although it may sound like an odd combination of foods, at least it did to me at first, it is a tasty and hearty salad. You may want to alter the dressing and onion amounts to your taste.
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This slow cooker recipe is a favorite at potlucks and barbeques. I've often wondered if I get invited for my company or my Cola Beans! This recipe can also be made in the oven.
Ingredients: baked beans, bacon, brown sugar