This side dish is so simple. It really can go with any meal, but my favorite is to have it with tacos, over nachos, or with smoked pork and rice. It has no added oil or fat. The flavor all comes from vegetables.
1 can black beans – drain and rinse
1/4 cup diced red bell pepper
1/4 cup diced yellow onion
1 small jalapeno – sliced
1/4 tomato diced – any kinds work
1 tsp cumen
1.5 cans of water – use the rinsed bean can
1 tsp chicken bouillon
1 handful fresh cilantro leaves
Combine all ingredients in a saucepan and cook on medium heat for about 15-20 minutes or until the liquid turns a bit cloudy.
This never quite tastes the same. Sometimes I add a bit of leftover bacon. Sometimes I add fresh garlic. It is always fantastic. I have to say the combination above is my favorite. Tonight i made the same thing bit with pinto beans instead of black beans. Still wonderful!
Here are the peppers I picked yesterday. It is November and the garden is still going strong!
Okay. My chicken from last night… Here is how I meal plan. Tonight it is a casserole and tomorrow chicken paninis. Each very different and not tasting like leftovers. I basically cook 2 big meat dishes per week then fill in the gaps. Sometimes we have cold leftover chicken on giant cobb type salads with fresh warm rosemary bread.
This is also another great garden dish because we grow onion, garlic, poblanos, and tomatoes. I have even grown tomatillos and made my own salsa verde. That is a whole other story.
The casserole….. I dont use “cream of xxxxx” soup if possible. I think the only fattening thing in this whole casserole is 2 tablespoons of butter and a cup of cheese. I would consider this lower fat. I am not a fan of loading up every dish with cream and cheese and butter.
Roast 2 poblanos in the oven at 400 for 10-15 minutes. Cool fully. Peel and remove seeds. Then rough chop.
Saute 2 tablespoons of butter with 1/2 onion and a clove of minced garlic for 2-3 minutes. Add all poblanos. Add 2 tablespoons of flour. Stir. Gradually add in 2 cups of chicken broth. Add 1 tablespoon cumen, 1 teaspoon mexican oregano, and a handful of fresh cilantro. Cook 5-10 minutes stirring often. Remove from heat and add 1 cup of salsa verde…. any brand.
Now the layers in the cassrole pan.
1: one cup of sauce
2: corn tortillas – about 4 – just break them up and cover it in one layer
3: chopped cooked chicken – 1 cup
4: 1/2 can of rinsed and drained black beans
5: half of remaing sauce
6: 4-5 corn tortillas
7: 1 cup chicken
8: rest of black beans
9: more tortillas
10: dump rest of sauce over
Cover with aluminum foil and bake at 400 for 30-40 minutes. Remove foil. Sprinkle 1/2 cup of cheddar cheese. Turn oven off. Remove when ready to eat.
Ha! I forgot to buy chips so I baked leftover flour tortillas for 10 minutes. I was going to break them up as chips. They puffed up. Still tasted great!