Today I’m making a Mexican casserole to share with all of you. This is one of our go to recipes for a quick dinner, and it uses the cheese sauce I posted last week.
Mix up some rice and black beans in a casserole dish.
Pour about half a batch of cheese sauce over the top.
Add refried beans, and then any veggies you’d like to add. I love adding jalapenos and/or fried peppers and onions.
Use the rest of the cheese sauce to top it off.
Bake until browned.
And it’s ready to serve!
Happy Monday, everyone!
After a cold, long, and busy day (in a good way) a warm and comforting bowl of soup sounded absolutely perfect! To be more specific, Panera’s black bean soup sounded pretty amazing.
We don’t have a Panera’s nearby, and I wouldn’t have wanted to go out anyway. Are they even open at 10 pm? So I looked it up online.
I found this recipe. I had almost everything I needed for it, except for the red peppers and celery. Red peppers tend to give me a headache, and I don’t care much for cooked celery anyway, so I decided to try it with what I had.
I ended up adding a couple extra carrots to make up for the other missing veggies, and it was too watery for my taste, so I also added an extra can of black beans.
It wasn’t quite like Panera’s (possibly because I changed it), but it was still a perfect way to warm, relax and unwind.
I would definitely suggest giving it a try on a chilly day! It’s the perfect balance between light and heavy that leaves you feeling satisfied, but not overstuffed.
Do you have any favorite soups for a chilly fall/winter day?
(Sorry I don’t have pictures this week, I have a more exciting post planned for next Monday!)
Have a wonderful week!