2 (15 oz.) cans pinto
beans, rinsed and drained
1 cup picante sauce,
divided
2 cloves garlic, minced
2 tablespoons fresh cilantro,
chopped
1 (16 oz.) can black
beans, rinsed and drained
1/2 cup tomato chopped
7 (8 inch) flour tortillas
2 cups light cheddar,
Monterey Jack, of Mexican blend cheese
Preheat oven to 400°.
Mash pinto beans, stir in 3/4 cup of picante sauce and garlic.
Mix remaining 1/4 cup picante sauce with cilantro, black beans,
and tomato. Place 1 tortilla in a pie plate or tart dish. Spread
3/4 cup pinto bean mixture over tortilla to with in 1/2 inch
or edge. Top with 1/4 cup of cheese. Top with another tortilla
and 2/3 cup black bean mixture and 1/4 cup cheese. Repeat layers
twice more. Top with remaining tortilla and spread with remaining
pinto bean mixture and cheese. Cover with foil and bake about
40 minutes. To serve, cut into wedges and serve with additional
picante sauce and/or sour cream.
8 oz. of Lo Mein noodle
(or any flat Asian noodles)
1/2 teaspoon ground ginger
2 cloves garlic, minced
1 1/2 cup chopped broccoli
1/2 cup carrot strips
2 cups chopped bok choy
leaves and stems
1/2 cup canned vegetable
broth
6 oz. snow peas
2 tablespoons tamari
or soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame
oil
2 chicken breast halves,
diced
Cook noodles according
to package directions. Meanwhile heat 1 tablespoon oil in large
skillet or wok. Add chicken and cook thoroughly. Add garlic,
cook 30 seconds. Add broccoli, carrot strips, and bok choy ;
cook 3 minutes, stirring occasionally. Add broth, ginger, and
snow peas; simmer until vegetables are crisp-tender, stirring
occasionally, 3-5 minutes. Add tamari and vinegar. Drain noodles,
add to skillet with vegetables. Add sesame oil; cook 1 minute,
tossing well.
