Cooking with Kym

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Recipes from Julia Pacheco - https://www.juliapacheco.com/

Black Bean Enchilada Casserole
Ingredients:
12-1 corn tortillas
10 oz. can red (or green) enchilada sauce
15 oz. can pinto beans, drained and rinsed (buying your own and soaking overnight is best. Cheapest and way less in sodium)
15 oz. can black beans, drained and rinsed
15 oz. can corn, drained (try to find organic)
1 tbsp. minced garlic
1 tsp cumin
1 tsp onion powder
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1 cup shredded Mexican-style cheese

Preheat oven to 350℉.
Grab a mixing bowl. Mix the pinto beans, black beans, corn, minced garlic, and seasonings and stir well.

Spray a 9×13 baking dish with non-stick spray.

Pour half of the enchilada sauce into the bottom of the baking dish. Place about six corn tortillas over the enchilada sauce (they will overlap a little). Spread half of the bean mixture over the tortillas. Place six more tortillas over the bean mixture, then pour the remaining bean mixture over the tortillas. Pour the remaining enchilada sauce over the top. Sprinkle the cheese over top.

Bake for 30-35 minutes. Serve and top with your favorite toppings like sour cream (I use yogurt), shredded lettuce, diced tomatoes, and shredded cheese. avocado, or whatever else you'd like. I also topped mine with Salsa.

Lentil Stew:
Ingredients:
1 tbsp. olive oil
1/3 cup onion, diced
3 large carrots, diced (I used 4)
1 1/2 cups dry lentils (rinse after you look through them)
1/2-1 cup diced small russet potato
3 oz. tomato paste
2 chicken bouillon cubes or bouillon powder (use 1 Tablespoon if using powder)
7 cups water
1/2 tbsp. salt
1 tsp pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp Italian seasoning (I used more)
1 cup fresh spinach, chopped
Fresh Parmesan cheese for the end

Get a 6-8 QT Pot. Turn that heat to warm and once warm…
• add in the olive oil (it will shine when hot)
• add in the carrots and onion let cook for 3-4 minutes.
• Now add in the remaining ingredients EXCEPT for the fresh spinach.
• Stir well. Bring up to a boil then turn the heat to low and let simmer for 20-25 minutes or until the lentils are tender. (I cooked mine for 30 min)

Once tender stir in the fresh spinach and let it cook for 1-2 minutes.
Top with fresh Parmesan cheese. I also used a dollop of yogurt on top of mine.

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