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Deconstructed Enchilada Cassorole (oh and a grading observation)

October 12, 2011

Teacher Musings:
I rarely feel more satisfied than I do after I have finished a stack of grading and don’t have more papers to grade for a few days.

Yummy Stuff:

Tonight was casserole night – and it was delish!  The G-man made Deconstructed Enchilada Casserole from Vegan on the Cheap.  The recipe called for 1 and 1/2 cups of pinto beans and 1 and 1/2 cups of black beans, but we only had black beans on hand.  So we just used all black beans . . . which leads me to the point of this post.  Having beans on hand is always a good thing!!  We usually make beans for the week on th weekend, and then we are set to make some easy dinner – and lunch – dishes.  With our pressure cooker, cooking beans is a snap.  We soak them overnight in the pressure cooker, and then the next day we drain them from the soaking water, refill the cooker and cook the beans for 8-12 minutes, depending on the type.  Then we store them in tupperware that holds 1 and 1/2 cups – the same amount that is in a can!  Beans are such an awesome, healthful food that can be put in almost anything:  salads, soups, stews, casseroles, breakfast skillets, etc.

Enchilada Casserole with Black Beans!

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