Zucchini and Black Bean Skillet

Do you ever feel like cooking is therapeutic? There's something about taking a bunch of ingredients and then creating something that smells and tastes delicious. Tonight was a night where I wanted to cook. I went straight to Harris Teeter from work so I could get the ingredients for this recipe I saw on Pinterest (right now I'm on a veggie kick, and you know my love for black beans). I finally got home and cleared out my kitchen to prepare for cooking, only to find out I bought a CUCUMBER instead of a ZUCCHINI. Wow, my brain really must have been somewhere else while I was shopping. I ended up going back to HT for my zucchini, because I was determined to cook tonight. (This extra trip actually worked in my favor because I picked up a bottle of wine that I also forgot, of which I'm now  enjoying a glass!) I'm so glad I went back for the zucchini, because this recipe was delicioso! I also needed that stress-relieving time in the kitchen. So much that after dinner I baked some more chocolate chip pumpkin muffins. It turned out to be a good night after all :)

Zucchini and Black Bean Skillet

1 tablespoon olive oil (or canola)
1-2 zucchinis, chopped
1/2 green pepper, diced
1 can black beans, drained and rinsed
1 can fire-roasted diced tomatoes with garlic
3/4 cup water
1 cup instant brown rice
1/2 cup Cheddar and Monterey Jack cheese blend

Heat oil in large skillet over medium heat. Add zucchini and green pepper, saute for 5 minutes. Add black beans, undrained tomatoes, and water. Increase and bring to a boil. Add rice, stir well.

Cover and let stand for 8-10 minutes (until water is absorbed). Sprinkle with cheese and serve!

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Source: Ready Set Eat

This post is featured in Alderberry Hill's "Make the Scene Monday" and Dittle Dattle's "Amaze Me Monday" Link parties

Kidney Bean Tortilla Lasagna

This is one of my favorite recipes. It is from one of my cookbooks, called "The Stocked Kitchen."  This book was a random wedding gift from one of Michael's parents' neighbors (random as in we didn't register for it), and it has been great! The thing that's awesome about this book is that it teaches you how to stock your pantry so that you always have certain items on hand that work for a number of recipes, thus preventing the running-out-to-the-store-to-get-2-things frenzy. (Especially useful in the dead of winter when you really don't feel like going out to the store!) This is also a good vegetarian option but still has protein thanks to the kidneys (I made it for my friends when they came to visit 2 weekends ago, one of them being vegetarian). I usually leave out the mushrooms, but it's your call! If you think of another yummy ingredient, feel free to share!

Kidney Bean Tortilla Lasagna
Serves 8.  Approx. total time: 1 hr.

2 15-oz. cans Tomato sauce
2 tbsp. chili powder
1 tsp. salt
2 tbsp. dried minced onions
1 tsp. garlic powder
1 tsp. cumin
2 15-oz. cans Kidney beans, drained
1 4-oz. can black olives
1 4-oz. can mushrooms
1 15-oz. can corn, drained
6 flour tortillas (8" or fajita size)
2 c. cheddar cheese, grated

1. Preheat oven to 350F. Spray a 9x13 baking dish with non-stick spray.
2. In a mixing bowl, stir together tomato sauce, chili powder, salt, dried minced onions, garlic powder, and cumin. Add beans, olives, mushrooms, and corn. Pour 1 cup of the mixture on the bottom of the dish.
3. Lay 2 tortillas over the mixture. Spread 1/3 of the bean mixture over tortillas and 1/3 of cheese. Repeat this step twice.
4. Cover with aluminum foil and bake for 25 minutes. Remove cover and bake for 15 more minutes or until cheese becomes golden brown.

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