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Simple, satisfying, and full of authentic Mexican flavor – your family will devour this healthy, vegan casserole!  Full of healthy black beans and corn, this makes a hearty weeknight meal.

Easy Red Enchilada Black Bean Mexican Casserole

onion (diced)

green bell pepper (diced)

garlic (minced)

chili powder

corn

black beans

Salt and pepper (to taste)

tomatoes

Ancho chili (seeds and stems removed)

water

red cider vinegar

cumin

onion powder

Mexican oregano

garlic

salt

tortillas

Preheat your oven to 375Line an 8x8 or 9x9 square baking dish with parchment paper or foil.

To make the Black Bean Mexican Casserole Filling: In a wide saute pan, saute the onion and green bell pepper until starting to brown, about 7-8 minutes.  Add the garlic and chili powder and saute until aromatic, 1-2 minutes.  Add the corn and black beans.  Cook 3 more minutes, until everything is hot and the flavors come together.  Season with salt and pepper. Set aside.  While the onions and green bell peppers saute, you can make the Easy Red Enchilada Sauce.

To make the Easy Red Enchilada Sauce: Combine all of the ingredients in a blender.  Puree until smooth.  Pour ½ cup of the red enchilada sauce into the Black Bean Casserole Filling.  Stir to combine.

To assemble and bake the Easy Red Enchilada Black Bean Mexican Casserole:  Spread ¼ cup of the Red Enchilada Sauce onto the bottom of your pre-lined baking dish.  Place one layer of the tortillas on top.  Use the quartered tortillas to cover the corners of the dish.  Try not to overlap the tortillas too much.  Spread 1/3 of the Black Bean Casserole Filling on top of the tortillas.  Repeat with another layer of tortillas, the filling, the tortillas, and the filling.  Use up all of the filling.  Your top layer should be tortillas.  Pour on the remaining Red Enchilada Sauce.

Cover the pan and bake for 30 minutes. Remove the cover and bake another 10 minutes.  Remove from the oven and let cool 5 minutes.

Garnish with chopped cilantro or avocado and serve!

This recipe has been designed to be made ahead and frozen - a family-friendly batch pie, with cheesy mashed potato atop hidden broccoli, leeks and celery

Crusty cheddar pies

broccoli,

celerysticks, de-stringed and sliced

½kg floury potato,

butter

pot 0% fat Greek yogurt

semi-skimmed milk

plain flour

tsp English mustard

tsp wholegrain mustard

pack mature cheddar, finely grated

peas

Bring a large pan of salted water to the boil. Put the leeks, broccoli and celery in a large steamer. Add the potatoes to the water and cook for 20 mins, with the vegetables steaming on top, until all are tender. Drain the potatoes, then mash with plenty of seasoning, 25g of the butter and all the yogurt.

While the veg cooks, pour the milk into a pan, add the flour, both mustards and remaining butter, and cook over a medium heat, whisking all the time, until smooth and thickened. Stir in half the cheese and season. Remove from heat.

Divide the steamed veg and peas between 8 individual pie dishes. Pour over the sauce and top with the mash, then sprinkle over the remaining cheese.

Pack into freezer bags and use within 3 months. To serve, unwrap and put the dishes on a baking tray in the cold oven, then set to 200C/180C fan/ gas 6. Bake for 50-55 mins until bubbling and hot all the way through.

Fill the air with the aroma of these beautiful baked pears fresh from the oven.

Cinnamon baked pears

Beurre Bosc pears, peeled

brown sugar

cinnamon

vanilla

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August, time of jarred food! Here a summer classic: The sun-dried tomatoes. To prepare dried tomatoes in the traditional way it takes a week of sun.

Umm ... a week... fortunately, there is another way to make delicious dried tomatoes in &quot;only&quot; 10 to 14 hours! 

This process is not fast, but the result is delicious, and it will comfort on cold winter days, bringing a little &#x27;sun even in December, unless you live in California, lucky guys!

HOMEMADE SUN-DRIED TOMATOES preserved in olive oil

5.5 lb (2.5 kg) fresh ripe Roma tomatoes

extra virgin olive oil (best quality)

oregano

peppercorns

tbsp table salt

tsp sugar

First, preheat oven to 200 ° - 225...

First, preheat oven to 200 ° - 225 ° F.

After that, wash and dry the tomatoes. Line...

After that, wash and dry the tomatoes. Line a dripping pan with a sheet of parchment paper and spread over the paper half the salt and the sugar.

Cut the tomatoes in half and put them...

Cut the tomatoes in half and put them on the baking tray, then spread the other part of salt and sugar over the tomatoes halves.

Bake for 10 to 14 hours. After 8-10...

Bake for 10 to 14 hours. After 8-10 hours, check the tomatoes and take out from the oven those of them ready. Finally, place the tomatoes on a rack, covering them with a clean cloth.

Meanwhile the tomatoes are cooking, line a pot...

Meanwhile the tomatoes are cooking, line a pot with clean cloths, then insert the preserving jars and caps and fill the pot with water to 2 inches above the jars.

After that, place the pot on the heat...

After that, place the pot on the heat and let it boil up 20-25 minutes.

Lastly, take out jars and cups from the...

Lastly, take out jars and cups from the water with the help of pliers (do not touch the inside of the vessel and cap).

Let dry jars and caps upside on a...

Let dry jars and caps upside on a clean cloth, until completely dry.

Check the vessels are perfectly dried, then insert...

Check the vessels are perfectly dried, then insert the tomatoes into the jars, alternating peppercorns, dried oregano, and olive oil. Press the tomatoes to let out all the air and check that all the tomatoes are thoroughly submerged before closing the cap.

The Sun-dried tomatoes can be stored for short...

The Sun-dried tomatoes can be stored for short or long time using different techniques:

SHORT TIME CANNING: place the Sun-dried tomatoes jars...

SHORT TIME CANNING: place the Sun-dried tomatoes jars in the fridge, and serve after at least 3 days up to 7 days.

LONG TIME CANNING: this is the most traditional...

LONG TIME CANNING: this is the most traditional way to preserve Sun-dried tomatoes in Italy: the vegetables are stored at least 1 month up to 6 months before being eaten. The long time canning requires a water-bath and a dry, dark and cool place where store the jars. But, long time preserving could be dangerous if not done properly, so I strongly suggest you read the USDA Guide to Home Canning carefully.

"This recipe is amazing served as a side dish with any roasted or grilled meat, but is also brilliant as part of a Boxing Day buffet spread with cold cuts of meat. I’ve even enjoyed it as a lovely lunch with a big old salad. Delicious." - Jamie Oliver

Recipe taken from Jamie Oliver's Christmas Cookbook, Penguin Random House, $55

Balsamic potatoes, sweet red onions, thyme, garlic and rocket

2.5kg Maris Piper (or other) potatoes

Extra virgin olive oil

red onions

cheap balsamic vinegar

unsalted butter

(15 grams) thyme

rocket

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Cook beef stew in a slow cooker for really tender meat. Add button mushrooms or smoked paprika for extra flavour – it will be an instant family favourite

Slow-cooker beef stew

onion,chopped

celery sticks,finely chopped

tbsp rapeseed oil

carrots,halved and

bay leaves

thyme

tomato purée

Worcestershire sauce

beef stock cubesor stock pots

beeffor braising

tsp cornflour(optional)

½ small bunch parsley,chopped

buttery mash,to serve (optional)

Fry the onion and celery in 1 tbsp oil over a low heat until they start to soften – about 5 mins. Add the carrots, bay and thyme, fry for 2 mins, stir in the purée and Worcestershire sauce, add 600ml boiling water, stir and tip everything into a <a href="https://www.bbcgoodfood.com/howto/guide/slow-cookers-and-how-use-them">slow cooker</a>. Crumble over the stock cubes or add the stock pots and stir, then season with pepper (don’t add salt as the stock may be salty).

Clean out the frying pan and fry the beef in the remaining oil in batches until it is well browned, then tip each batch into the slow cooker. Cook on low for 8-10 hrs, or on high for 4 hrs.

If you want to thicken the gravy, mix the cornflour with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker. Tip back into the slow cooker, stir and cook for a further 30 mins on high. Stir in the parsley and season again to taste. Serve with mash, if you like. Leave to cool before freezing.

You can use your favourite type of sausages to make this family-friendly slow-cooker casserole. Serve it over pasta, in baked potatoes or with bread

Slow-cooker sausage casserole

red onions, finely chopped

celery stick, finely chopped

rapeseed oil

carrots,

potato,

tin tomatoes

tbsp tomato puréeor tomato and veg purée

rosemary

beef stock cubeor stock pot

Fry the onion and celery in the oil over a low heat until it starts to soften and cook, about 5 mins, then spoon it into the <a href="https://www.bbcgoodfood.com/howto/guide/slow-cookers-and-how-use-them">slow cooker</a>. Fry the carrots briefly and add them too.

Brown the sausages all over in the same frying pan – make sure they get a really good colour because they won’t get any browner in the slow cooker. Transfer to the slow cooker and add the sweet potato and tomatoes.

Put the purée in the <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> and add 250ml boiling water, swirl everything around to pick up every last bit of flavour, and tip the lot into the slow cooker. Add the herbs, stock cube and some pepper. Don’t add salt until the casserole is cooked as the stock can be quite salty. Cook on high for 4 hrs or on low for 8 hrs, then serve or leave to cool and freeze.

This crispy pastry-topped pie is crammed full of vegetables so it contains all 5 of your recommended daily intake

Butternut squash & spinach filo pie

butternut squash(about 1kg), peeled, deseeded and cut into 2cm dice

red onions,

tsp chilli flakes

bag spinach

feta cheese, crumbled

filo pastry

olive oil

green salad, to serve (optional)

Heat oven to 220C/200C fan/gas 7. Put the squash, onions and chilli flakes in an ovenproof pie dish (or 4 individual dishes). Season and cook for 20 mins until the squash is tender and the onions are starting to char at the edges.

Meanwhile, put the spinach in a colander and pour over a kettleful of boiling water. Squeeze out any excess liquid and stir into the squash mix. Dot over the feta, crumple up the pastry and place on top, then brush with the oil. Return to the oven and cook for a further 15 mins until the pastry is golden and crisp. Serve with a green salad, if you like.

Our tuna noodle casserole recipe features oil-packed albacore in a roux-thickened sauce flavored with leeks, dill, and Gruyère. The one old-school concession? A crunchy, crushed-potato-chip topping.

Tuna Noodle Casserole with Leeks and Fresh Dill

¼ cup (½ stick) unsalted butter

2½ cups cups thinly sliced leeks (white and pale green parts only; from about 2 large)

celery seeds

Coarse kosher salt

all-purpose flour

milk

half-and-half

lemon juice

egg noodles

Gruyère cheese (about 2½ ounces)

dill

albacore tuna (preferably

salted potato chips (about 2 ounces)

Bon Appétit

Butter 8x8x2" glass baking dish. Melt unsalted butter in heavy large saucepan over medium heat. Add leeks and celery seeds to saucepan; sprinkle lightly with coarse kosher salt. Cover saucepan and cook until leeks are tender but not brown, stirring often, about 8 minutes. Add flour; stir 1 minute. Gradually add milk and half and half; simmer until mixture thickens slightly, stirring often, about 5 minutes. Stir in lemon juice. Season leek sauce to taste with coarse kosher salt and pepper. Remove sauce from heat.

Meanwhile, cook egg noodles in large pot of boiling salted water until tender, stirring occasionally. Drain noodles, reserving ¾ cup noodle cooking liquid. Transfer noodles to large bowl. Pour leek sauce over noodles. Add grated Gruyère cheese and dill and stir to blend; add reserved noodle cooking liquid by tablespoons until mixture is moist and creamy (about 8 tablespoons). Fold in tuna. Transfer to prepared baking dish.

Preheat oven to 375°F. Bake noodle casserole, covered with foil, until heated through, about 20 minutes if freshly made or 30 minutes if chilled. Remove foil. Sprinkle crushed potato chips over and continue to bake, uncovered, until top is golden brown and filling bubbles, about 10 minutes longer. Serve hot.

Put out all the ingredients for classic pasta salad with pesto dressing and let the kids pick whatever they like to stir in – it's great for fussy eaters

Pick & Mix Pesto Pasta Salad Bar

pesto

frozen peas, defrosted

sweetcornfrom a can, drained (or use defrosted frozen sweetcorn)

pack baby mozzarella

cherry tomatoes, halved

pitted black olives, halved

spring onions, trimmed and chopped

Pick & mix pesto pasta salad bar

Cook the pasta following pack instructions, then drain and toss in 1 tbsp oil. Transfer to a large bowl and set aside to cool, tossing occasionally so the pasta doesn&rsquo;t stick. Mix the remaining olive oil with the pesto and set aside. Both can be prepared up to two days ahead, then covered and chilled.

Put all the ingredients into individual bowls and serve with a large empty bowl and wooden spoon for mixing individual portions of pasta salad with your choice of ingredients.

Use just a few ingredients to create this no-fuss slow-cooker chicken thigh dish with a creamy honey and mustard sauce. Kids will love it – and grown-ups, too

Slow Cooker Honey Mustard Chicken Thighs

chicken thighs(or fillets if you prefer)

spring onions,cut into lengths

chicken stock

Dijon mustard

tbsp honey

tbsp double creamor crème fraîche

frozen peas

Slow cooker honey mustard chicken thighs

Heat the <a href="https://www.bbcgoodfood.com/howto/guide/slow-cookers-and-how-use-them">slow cooker</a>. Melt the butter in a frying pan and quickly brown the chicken thighs all over. Make sure the skin picks up plenty of colour. Season, then put them in the slow cooker. Brown the spring onions and add them to the slow cooker as well. Add the stock, mustard and honey and cook on low for 4 hrs.

Stir in the cream or crème fraîche and peas, then cook for a further 15 mins with the lid off. Re-crisp up the chicken skin under the grill, if you like.

Easy Foreman Grill Grilled Cheese Sandwich - 5 Different Versions

white sandwich bread

TBS of butter

American cheese

Make our easy katsu curry with options to adapt the recipe for vegetarian, vegan and gluten-free diets. You'll need chicken or tofu depending on your preference

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