Black and White

Prep time: 10 minutes
Servings: 4, maybe more

2 - 3 cups of cooked black beans; drained (you could use canned)
2 - 3 cups of cooked brown rice (or white)
1/2 a package of kielbasa sausage (about 1/2 pound); cubed, browned in a skillet, and drained

Heat the beans and rice in a pot, add the meat once it's browned and drained. You probably won't need to add salt because the sausage is salty.

Serve with cornbread if you're of a southern persuasion like us. :)

I'm a big fan of rice and beans together so I like to make this when I have left-overs. The measurements vary each time. It doesn't need to be exact, just a close 1 to 1 ratio works. Or you could make everything specifically for this dish if you wanted.

Black Bean & Corn Quesadilla

• burrito size flour tortillas
• margarine or butter
• shredded Colby-jack, cheddar-jack, or pepper-jack cheese
• black beans (canned works fine)
• corn (canned or frozen/thawed)
• avocado, smashed up a little with some salt to taste
• sour cream - as topping
• diced tomato - as topping
• chopped fresh cilantro - for garnish
• Optional: left-over meat from the night before, chopped up (grilled chicken, beef roast, and pork works well) I bet shrimp would be yummy, but who ever has left-over shrimp?

Butter 2 tortillas on one side, place butter-side-down in preheated nonstick skillet or griddle.

Add layer of cheese, beans, corn, avocado, then cheese again. Cover with other buttered tortilla (butter side out). Flip when browned. Cool for a minute before cutting into wedges. Serve with sour cream, diced tomato, and fresh cilantro.

Delicious Variation:

• Colby jack cheese
• sauteed onion
• sauteed bell peppers
• left over grilled chicken or shrimp

The idea here is to use whatever you have left over. You can add any veggies or meats that sound good to you. I like to do this with left over pot roast the next day when there isn't enough to make stew and you don't want to let it go to waste.

Taco Soup

Prep time: about 1 hour (or longer)
Servings: 8+

• 1 pound lean ground beef
• medium onion, chopped
• 1 can corn (or equivalent frozen corn), drained
• 1 can black beans, drained
• 1 can pinto beans, drained
• 1 (16 oz.) can crushed tomatoes
• 1 (16 oz.) can diced tomatoes
• 1 package taco seasoning
• 1 package dry ranch dressing mix
• 1 Tbsp. minced garlic
• sour cream
• shredded cheese
• **1/2 bell pepper, diced (optional)

Brown the ground beef in a stock pot, adding chopped onion and garlic half way through. Drain fat off, and put back in pot. Add corn, beans, tomatoes, and seasoning. Add a little water if needed. Simmer until thickened and heated through at least 30 minutes. The longer it simmers the yummier it is.

**If you want bell pepper in it, add that when you add the onion and garlic.

Serve with a dollop of sour cream and some shredded cheese on top.

I like to make this in the crock pot if I'm going to be working that day. It's nice to come home to a house smelling like supper. Of course if you make it in the crock pot, you have to cook the meat/onion and drain them before adding to the mixture. This is very hearty and perfect for Fall weather. It's also yummy with a side of cornbread or Fritos.

Cowboy Caviar

• 2 (15 oz.) cans black beans
• 1 can whole kernel corn
• 2 large tomatoes, diced
• 1 large avocado, chopped
  
• 1/2 red onion, chopped
• 1/4 cup chopped fresh cilantro

Dressing:

• 1 Tbsp red wine vinegar
• 4 Tbsp lime juice
• 2 Tbsp olive oil
• 1 tsp salt
• 1/2 tsp pepper

Serve with tortilla chips.

Kickin Chicken

Cook time: 4-5 hours
Servings: 10

• 5 frozen chicken breasts
• 1 16 oz. jar salsa verde
• 2 cans black beans
• 1 can sweet corn
• 1 can diced tomatoes
• 1 tsp ground cumin
• 3 oz. cream cheese

Place chicken in crockpot, add remaining ingredients except cream cheese. Cook on high 4-5 hours. Remove about half the liquid and discard. Add cream cheese on low setting for about 30 minutes. Stir.
Serve over rice, egg noodles, or wrapped in tortillas.