Cooking Lessons for Dad

Cooking Lessons for Beginners

Stacked Enchilada Bake

by Leave a Comment

Yield: 6 servings

Stacked Enchilada Bake

Stacked Enchilada Bake

Ingredients

  • 12 corn tortillas
  • 2 15.5 ounce cans chili beans, seasoned (3 1/2 cups)
  • 14 ounce can Mexican style tomatoes
  • 1 1/2 cups cheese sauce (vegan or regular)
  • 1/3 cup black olives, sliced (or as desired)
  • 1/4 cup green onions, sliced
  • Cooking spray

Instructions

    1: Preheat oven to 400 degrees. Spray an 8 or 9 inch square baking dish or 2 quart casserole dish with cooking spray.
    2: Mash or briefly blend the tomatoes. Set aside.
    3: Tear or cut tortillas into bite-size pieces.
    4: Cover the bottom of the baking dish with half of the tortilla pieces.
    5: Cover the tortilla pieces with half of the beans. Repeat the layers of tortillas and beans.
    6: Pour 1 cup of the cheese sauce over the bean layer.
    7: Pour the canned tomatoes over the cheese layer.
    8: Dot the tomato layer with the remaining cheese sauce.
    9: Sprinkle with olives and onions.
    10: Bake uncovered 25 - 30 minutes or until bubbly around the edges. If desired top with sour cream, guacamole, salsa and/or fresh chopped tomatoes.

Notes

You can use seasoned black beans in place of the chili.
I prefer a 9 inch square baking dish as it has a bit more room.
The layers are tortillas, beans, tortillas, beans, cheese, tomatoes, cheese, olives and onions.

© Karen Breyer

Try this delicious, healthy, tummy satisfying Stacked Enchilada Bake recipe! This is an easy, fast enchilada recipe that tastes amazing! No more rolling up every tortilla. Stacking tortilla pieces is the key to make this recipe fast. If you love enchiladas, this Stacked Enchilada Bake could be your new favorite recipe. In this cooking video Karen Breyer will show you step-by-step how to make this Stacked Enchilada Bake recipe. Watch this cooking video and make this super delicious Stacked Enchilada Bake for dinner today!

Black Bean and Corn Salsa

by Leave a Comment

Yield: 12 Servings

Black Bean and Corn Salsa

Black Bean and Corn Salsa

Ingredients

  • 1 15 ounce can black beans, rinsed and drained
  • 1 15.5 ounce can corn, drained
  • 1 14.5 ounce can diced tomatoes, petite (drained)
  • 1/2 cup green onions, sliced
  • 2 teaspoons garlic, minced
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon cumin, ground (or to taste)
  • 1/4 cup cilantro, chopped
  • Kosher salt (to taste)
  • Pepper, ground (to taste)

Instructions

    1: Add all ingredients together in a large bowl. Mix well.
    2: Chill in the refrigerator and serve.

Notes

This Black Bean and Corn Salsa is prefect as a dip for tortilla chips, spooned over burritos, enchiladas, tostadas, taco salad and more.

Adjust the ingredients to taste as desired.

You can eat if before chilling if you can’t wait 🙂

Try this tasty Black Bean and Corn Salsa! It’s an easy, healthy recipe and so quick to make! In this cooking video Karen Breyer will show you step-by-step how to make this delicious Black Bean and Corn Salsa. The ingredients are easy to find and you may already have most or all of them. This salsa is delicious on tostadas, enchiladas, taco salads and in tacos and burritos. I think you will also love it as a dip for tortilla chips. Watch this cooking video and make this tasty Black Bean and Corn Salsa recipe today!

Pasta, Bean and Vegetable Soup

by Leave a Comment

Pasta, Bean and Vegetable Soup

Pasta, Bean and Vegetable Soup

Ingredients

  • 1/2 pound (about 1 cup) blackeye peas, dried
  • 8 cups water (plus water for soaking)
  • 8 teaspoons chicken broth/seasoning, powdered (vegan or regular)
  • 3 cups onion, chopped
  • 2 teaspoons garlic, minced
  • 1 cup celery, chopped
  • 1 cup red bell pepper, chopped
  • 14.5 ounce can tomatoes, diced
  • 1 cup pasta, tiny shapes
  • 1/2 - 1 teaspoon Kosher salt (to taste)
  • 1/2 - 1 teaspoon ground pepper (to taste)

Instructions

    1: Sort and rinse the beans. Remove any rocks or debris. Soak the beans overnight (6 - 8 hours) in about 6 cups of cold water.
    2: Drain and rinse the soaked beans.
    3: To a large pot add 8 cups water, chicken seasoning and the soaked beans. Bring to a boil.
    4: Add the onion, garlic, celery, and red bell pepper. Return to a boil.
    5: Reduce the heat to a simmer. Cover and simmer for 60 minutes or until the beans are a soft as you like them.
    6: Stir in the tomatoes, pasta, salt and pepper.
    7: Simmer the soup uncovered until the pasta is cooked to desired tenderness (see pasta package for cooking time). Stir occasionally while it is simmering.

Notes

You can use 8 cups liquid chicken broth in place of the powdered /broth/seasoning and water. I prefer using a vegan chicken broth seasoning and water for this recipe. It does not have any added preservatives or unhealthy ingredients. You can also adjust the amount of seasoning and/or water separately to your taste.
I often use Ditalini pasta for this soup. Ditalini is a very small type of tube shaped pasta. You can use any small sized pasta for this recipe.
Adjust the ingredients to your taste.

© Karen Breyer

Try this delicious Pasta, Bean and Vegetable Soup! This is an easy, healthy soup recipe that everyone will love. It is filled with tasty, healthy ingredients that will really satisfy you. It is perfect for a main or side dish. Serve it with garlic toast and you will feel like you are eating in a fancy restaurant (without the high cost)!

In this cooking video Karen Breyer will show you step-by-step how to make this Pasta, Bean and Vegetable Soup. Watch this cooking video and serve this tasty Pasta, Bean and Vegetable Soup recipe for dinner tonight!

Crockpot Lentil Taco Filling

by Leave a Comment

Crockpot Lentil Taco Filling

Crockpot Lentil Taco Filling

Ingredients

  • 5 cups water
  • 2 cups lentils, dried
  • 3 cups onion, diced
  • 3 - 4 tablespoons taco seasoning mix, homemade
  • 1 - 2 tablespoons garlic, minced
  • Salt (to taste)
  • Cooking spray

Instructions

    1: Spray crockpot or slow cooker with cooking spray.
    2: Stir in the rest of the ingredients.
    3: Cook on high 2 1/2 - 3 hours or until the lentils are as soft as you like them. Add salt to taste. Serve.

Notes

You can use 1 package (about 2.5 ounces) of store-bought packaged taco seasoning in place of the homemade .
This Lentil Taco Filling is delicious in tacos, burritos, with chips and on taco salads.

© Karen Breyer

Try this delicious, Crockpot Lentil Taco Filling recipe! It has only a few, healthy ingredients and is super easy to make. This Lentil Taco Filling is perfect in tacos, burritos, with chips and on taco salads. In this cooking video Karen Breyer will show you step-by-step how to make Crockpot Lentil Taco Filling. Watch this cooking video and make some delicious Crockpot Lentil Taco Filling today!

Recent Posts