satisfying

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!

Enjoy delicious eggplant stacks two ways: As rainbow veggie stacks or as a lighter eggplant parmesan treat—but 100% dairy-free and vegan! They’re an easy, delicious, low-cost, and nutritious meat-free, gluten-free appetizer, side, or main ready in just 30 minutes!

Eggplant Stacks [2 Ways]

neutral oil ((avocado, canola, grape seed))

eggplant,

potato corn

yeast

oregano

sea salt

black pepper ((to taste))

mushroom

tomato,

swiss chard ((or spinach, kale,

balsamic vinegar (optional)

Preheat the oven to 450 degrees. Coat a large metal baking tray with 1 tablespoon of oil. Take eggplant slices and place on a baking sheet. Use your hands to gently coat them in oil. Sprinkle with potato starch, nutritional yeast (if using), ¼ teaspoon sea salt, and black pepper and toss to coat well. Spread into an even layer and place in an oven. Bake for 10 minutes, flip them over when browning on bottom and bake for another 5-10 minutes.

While baking the eggplant, slice the mushroom(s) and sear in a pan until browning and crispy on both sides, flipping as needed. No oil needed, the juices from the mushrooms will prevent sticking. Transfer to a small bowl.

In the same pan wilt the greens. Simply place chopped greens in a pan, cover, and let cook on medium heat for 2 minutes (4-5 minutes for kale or collard greens) until bright green and wilted. Add water by the spoonful if needed, to prevent sticking or burning. Sprinkle lightly with sea salt and set aside.

When eggplant is crisp outside and soft inside, remove it from the oven and begin making your stacks. On a plate, stack eggplant, a mound of greens, a slice of mushroom, a slice of tomato, and a sprinkle of sea salt. Top with another eggplant round and drizzle with balsamic vinegar. Repeat! Very yummy!

This easy Vegan Caesar Salad is so good, you&#039;ll never go back to the original. Even omnivores will never know there’re no anchovies or cheese in the dressing.

Crowd-Pleasing Vegan Caesar Salad (You Won't Believe There's No Dairy)

romaine lettuce

(15 oz) chickpeas

Parmesan cheese (grated)

garlic powder

tsp salt

tsp black pepper

olive oil (or avocado oil)

recipe Vegan Caesar Dressing

recipe Garlic Croutons

Preheat the oven to 425 F and line a baking sheet with a parchment paper. Place a large paper towel on top. Drain and rinse the chickpeas. Place them on the paper towel and pat dry. Discard the paper towel.

Sprinkle chickpeas with garlic powder, onion powder, sea salt and pepper.

Toss the chickpeas with the oil and spices and spread them evenly on a baking tray. Bake for 25 minutes stirring halfway through.

Cut off 1 inch of the bottom of the lettuce. Wash and pat dry each leave. Using a long knife, chop the lettuce into bite-sized pieces.

Place all chopped lettuce in a large bowl.

Add grated cheese, and Caesar dressing and mix well.

Top the vegan Caesar salad with crispy chickpeas and croutons. Drizzle with more dressing if desired and serve!

Ginger cured salmon gravlax

Salt

g Fresh ginger, grated

Sugar

side Salmon, skin on, bones out

Tbsp Olive oil

Cucumbers,

Chives,

Edible flowers

Mix ginger, salt and sugar together in a bowl. On a large tray lay down a long piece of foil, sprinkle half the mix on and place the salmon on top with the skin side facing down.

Sprinkle remaining mix over salmon and fold foil over to seal. Place in fridge for 24 hours.

Gently wash off cure under cold running water and pat dry with paper towels.

Using a long-bladed knife, cut thin slices of salmon and arrange on a presentation platter.

Cover with plastic food wrap and refrigerate.

To serve, drizzle with olive oil, sprinkle over cucumber, chives and edible flowers.

Easy to make and ready in 30 minutes. Juicy ground beef patties seared until golden brown and simmered in a divine dill cream sauce. Serve with mashed potatoes for a perfect quick-yet-satisfying dinner. It&#039;s comfort food at its best!

Hamburger Steaks in Creamy Dill Sauce

beef

breadcrumbs

onion

heavy cream

olive oil

unsalted butter

tbsp all-purpose flour

chicken broth

dill (more for serving)

prepping

Start with making the hamburger steaks. Into a large bowl, grate the onion. Add ground beef, breadcrumbs, salt, pepper, cream and egg. Mix with your hands until just combined. Divide beef mixture into 4 portions, and shape each portion into a ball. Press the balls down by using the palm of your hand or a spatula until ¾ inch/2 cm thick. Set aside.

chopping

Finely chop the onion, mince the garlic and chop the dill.

searing

H﻿eat oil and butter over medium in a large nonstick skillet. Add hamburger steaks and cook 4-5 minutes per side. Transfer onto a clean plate.

cooking

Add garlic and onion, reduce heat to low and cook until fragrant about 2 minutes. Add salt, pepper and flour, stir until incorporated. Pour in broth and simmer for 2 minutes while scraping up the brown bits on the bottom of your skillet with a wooden spoon.

simmering

A﻿dd cream and dill, bring to a boil and simmer for 1-2 minutes until the sauce starts to thicken. Return hamburger steaks to the skillet and simmer for 5-6 minutes until heated through and no longer raw in the center. Finish off with chopped dill and freshly grated black pepper. Serve!

Good flavor, but needed an acid to balance it. Ended up dousing it in Worcestershire at the table. The recipe also doesn’t make sense in some parts. I cooked the beef patties for 5 mins on each side, then cooked in the sauce for 10 mins or so and they were still a bit pink and the bottom of the pan was burning. I ended up microwaving them a bit before serving :| not the most graceful recipe execution. I only used 1lb of meat and thought the patties were too big. Also this took me about an hour. I’m certainly not a novice cook, but maybe there was a nuance that I missed.

This was super delicious! Will definitely make again the dill gives a really nice brightness to the sauce. My only note for those cooking in one pan make sure to clean out any bits from the burgers that are too dark as it will make your gravy darker, and check for salt before adding the beef back in.

Delicious. The patties were so moist. This will be on repeat in my house

Absolutely delicious. Recipe as written is delicious, but I recommend adding a little Dijon mustard.

Czy jeżeli podczas jedzenia mąż wydawał z siebie pomruki, a późnym wieczorem stał nad garnkiem z pełną chochlą sosu, wyjadając go bułeczką, to danie było dobre??🤔Taak, było nie tyle dobre co mega, mega pyszne!!Polecam

I’ve made these twice now &amp; they’re a hit with the family! I’ve reduced the salt to 1/2 tsp in both the patties &amp; the sauce. For the sauce I deglaze the pan with a 1/4 cup of white wine after adding the flour &amp; before adding the broth. Fantastic served over rice!

Great recipe!  I pretty much followed the recipe but added fresh mushrooms with the onions and garlic mostly because I had them and they needed to be used.  I will definitely make this again!

These were such a good comfort meal! Loved it with mashed potatoes on a cold winter or fall day!

Delicioso!! Una nueva manera de comer hamburguesas, la salsa inigualable 👌🏻👌🏻

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Easy Red Enchilada Black Bean Mexic...

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Top 5 satisfying recipes from across the web

The most viewed satisfying recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Red Enchilada Black Bean Mexic...

Eggplant Stacks [2 Ways]

Crowd-Pleasing Vegan Caesar Salad (...

Ginger cured salmon gravlax

Hamburger Steaks in Creamy Dill Sau...

The most viewed satisfying recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine