Quarantine cooking

Spicy Bean Salsa

1 (15 ounce) can black-eyed peas

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can whole kernel corn, drained

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1 (4 ounce) can diced jalapeno peppers

1 (14.5 ounce) can diced tomatoes, drained

1 cup Italian-style salad dressing

1/2 teaspoon garlic salt

Directions

In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

Black Beans and Rice

Ingredients

1 teaspoon olive oil

1 onion, chopped

2 cloves garlic, minced

3/4 cup uncooked white rice

1 1/2 cups low sodium, low fat vegetable broth

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

3 1/2 cups canned black beans, drained

Directions

In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.

Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

Five Can Soup

Ingredients

1 (15 ounce) can prepared chili with beans

1 (14 ounce) can whole kernel corn

1 (10.75 ounce) can vegetable beef soup

1 (10.75 ounce) can tomato soup

1 (10 ounce) can diced tomatoes with green chile peppers

Directions

Stir chili, corn, vegetable beef soup, tomato soup, and diced tomatoes with green chile peppers together in a saucepan over medium-high heat; cook until hot, 5 to 10 minutes.

Tater Tot Taco Casserole

Ingredients

1 pound ground beef

1 small onion, diced

1 clove garlic, minced

1 (1 ounce) packet taco seasoning mix

1 (16 ounce) bag frozen regular or Mexican-style corn

1 (12 ounce) can black beans, rinsed and drained

1 (12 ounce) bag shredded Mexican cheese blend

1 (16 ounce) package frozen tater tots

1 (12 fluid ounce) can enchilada sauce

Directions

• Preheat an oven to 375 degrees F.

• Prepare a 9x13-inch baking dish with cooking spray.

• Cook the ground beef in a skillet over medium heat until completely browned, 5 to 7 minutes.

• Add the onion, garlic, taco seasoning mix, frozen Mexican-style corn, and black beans to the ground beef; cook and stir another 10 minutes. Set aside to cool slightly.

• Combine the ground beef mixture in a large bowl with about 3/4 of the Mexican cheese blend and the tater tots; stir to combine.

• Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish; lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tot layer.

• Bake in the preheated oven for 40 minutes. Sprinkle the remaining Mexican cheese over the casserole and return to oven until the cheese is melted and bubbly, about 5 minutes more.

Courtesy allrecipes.com