Mexican-style Black Bean and Rice Skillet

You know what I'm a fan of? Quick, simple, relatively inexpensive dishes that turn out to be healthy, nutritious, and down right tasty. Now when it comes to desserts, I'm often all about time-consuming and detail-oriented goodies. But this Black Beans and Rice Skillet just happens to be one of those easy and delicious dinners that you can whip out in no time, and have plenty of leftovers for lunches or dinners to come. This dish also just happens to fall perfectly in sync with Cinco de Mayo, which is just around the corner! Fancy that! And nope, I did not plan this at all!

I'm really impressed with how this dish has held up to reheating, and I know for a fact that it will now be in my regular dinner rotations. If you're looking for something to make- especially you Mommys out there with little time and kids hanging off of you... you gotta try this out.

Ingredients:
1/2 green pepper, diced
1/2 red pepper, diced
1 small-medium zucchini, diced
1 tablespoon canola or vegetable oil
1 can diced garlic & herbs tomatoes
1 can black beans, rinsed thoroughly
1/2 can sweet corn (or about 1/2 cup frozen corn)
1 teaspoon cumin
1/2 teaspoon chili powder
salt to taste
3/4 cup white or brown rice, cooked as per directions on package (about 2 1/4 cups cooked rice)
1 cup grated cheddar cheese

Directions:
Heat oil in a large skillet over medium heat. When pan is hot, add zucchini and bell peppers; cook for 5 minutes. Add in cumin and chili pepper, stirring until mixture becomes fragrant; about 1 minute. Add can of tomatoes (including liquid) and rinsed beans. Increase heat to high and bring mixture to a boil. Reduce to a simmer and cook for about 10 minutes, or until peppers and zucchini has softened (most of liquid should be absorbed/evaporated at this point). Add in corn and season with desired amount of salt.

Add in cooked rice and stir well. Add in additional seasoning if required. Cook for an additional minute, then remove from heat. Sprinkle with cheese and stir through.


Source: adapted from Ready Set Eat Pin It

Bruschetta

While I made these a few weeks ago, my mother's garden is still producing exorbitant amounts of delicious tomatoes, which she keeps attempting to pawn off on me. Don't get me wrong, I love free food, especially fresh produce, but after the 6th time being asked while still having a ton of tomatoes still in my fridge, I had no say no... multiple times. In an attempt to use some of them up, I had this amazingly flavourful and light bruschetta, clearly best served with fresh tomatoes!

On a different note, I just started classes this week! A little nerve-wracking after taking a year off and moving into a graduate program, but exciting nonetheless. It's going to be a ton of work, but worth it in the end when I get to write a 'MSW' beside my name. Yay!

Ingredients:
3-4 medium sized tomatoes, chopped fairly finely
1 garlic clove, minced finely
1 tablespoon fresh basil, chopped
1/2 teaspoon oregano
2 tablespoons olive oil, plus extra for later
1/4 cup fresh Parmesan, grated
salt and pepper
french baguette

Directions:

Combine chopped tomatoes, minced garlic, basil, oregano, olive oil and Parmesan, and toss to coat. Let rest, covered in fridge for minimum of half an hour to let flavours meld.

To assemble: preheat oven to broil and set rack to the highest setting. Take sliced french baguette and brush top side lightly with olive oil, using a pastry brush. Place on baking sheet and broil for 3-4 minutes (watch carefully so as not to burn, as I did with one batch). Once toasted to a light brown, immediately top with fresh bruschetta mix. Serve while warm.

Source: A Sweet Treats & Healthy Eats Original (ideas taken from several different recipes).

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