Rice, Beans, and Cheese Skillet

I found this recipe a few years ago, and I've made some changes to suit our family. I like to serve this with tortilla chips. It's also good with creamy tomatillo dressing (recipe here).

Ingredients:

3 cloves garlic, minced
1 TBSP olive oil
1 can (14 1/2 oz) diced tomatoes or diced tomatoes with green chilies
(I usually use regular tomatoes because my kids and husband don't like spicy foods)
1 can (15 oz) black beans
2 cups instant brown rice, uncooked
1 1/4 cups water
1/4 cup chopped cilantro
1 cup shredded cheese (cheddar, monterrey jack, queso fresco)
tortilla chips

add ins- (when I have them)
chopped zucchini
corn

Instructions:

Heat oil in large skillet. Add garlic and cook on medium-high heat 1 minute. Add tomatoes, beans, any add-ins, and water; mix well. Bring to boil.

Stir in rice. Reduce heat to medium-low; cover. Simmer 5 minutes. Remove from heat.

Stir in cilantro; top with cheese. Let stand, covered, 5 minutes.

Serve with tortilla chips.

Pinto Bean Chiliquiles

8 small corn tortillas
3 TBSP canola oil
salt
3 cloves garlic, minced
onion powder
1 15 oz can pinto beans (drained and rinsed)
1 15 oz can chili beans
2 cups water
shredded cheese (cheddar, monterrey jack, or queso fresco)
sour cream

1. Make tortilla chips by cutting tortillas into 6 wedges. Toss in a bowl with 1 TBSP oil and some salt. Bake in a single layer on a baking sheet in the oven at 350 degrees until edges are golden brown (10-15 minutes). (Or use regular tortilla chips)

2. Heat remaining oil in saucepan, add garlic, and cook till fragrant. Add beans and 2 cups water. Bring to boil and simmer about 10 minutes. Beans should still be soupy. Using a potato masher, mash beans until they form a coarse puree. Bring the beans back to a simmer, and stir in the tortilla chips. Cook until tortilla chips are soft, but retain some chewiness. (You can add water if the beans get too dry.)

3. Sprinkle liberally with cheese, and serve with sour cream or creamy tomatillo salad dressing drizzled on top.

Black Bean Taco Salad

Ingredients
2 cans black beans, drained and rinsed
2 cloves garlic, minced or pressed
2 TBSP canola oil
1 cup water
1 large tomato
1 green onion
cilantro - 1 tsp dried or 1 TBSP chopped fresh
lettuce, in bite sized pieces
olives, sliced
grated cheese - cheddar, queso fresco, or monterrey jack would be good
tortilla chips
creamy tomatillo salad dressing or ranch dressing

Directions
Heat oil in large skillet, add garlic and cook until fragrant. Add beans, stir in one cup of water, and simmer until desired consistency.

Cut tomato into tiny pieces. Cut green onion into small slices and add to tomato. Stir in cilantro.

Layer tortilla chips (I crunch mine up on the bottom), lettuce, beans, cheese, olives, salad dressing, and any other toppings.

If you want to skip a step, you can leave out the mini-pico (tomato, onion, cilantro) and serve with salsa instead.

Cafe Rio Style Creamy Tomatillo Salad Dressing

Place the following in a blender:
3 fresh tomatillos, cut into quarters
juice of 1/2 lime
1/2 cup buttermilk (or make w/dry buttermilk mix)
1/2 cup mayonnaise
1/2 cup sour cream
1 package of dry Ranch Buttermilk Dressing Mix
1 cup fresh cilantro (abt. one bunch)
5 stalks (1/2 bunch) of green onions w/ends
2 cloves crushed garlic
1/2 to 3/4 tsp. salt
1/4 tsp. crushed cayenne pepper
4 tsp. sugar or other sweetener (you might want to taste it w/out first)

Combine well in blender and refrigerate at least one hour.