Roasted veggie tacos

Ingredients:

1 red bell pepper

1 yellow bell pepper

1 medium summer squash

1 medium zucchini 

1/2 purple onion

8-10 mushrooms

8-10 grape tomatoes 

1 avocado

1 can mexicorn (the original recipe called to roast corn on the Cobb and then cut it off. I didn't have any on the cobb)

1 can black beans (drained and rinsed)

Sour cream

12 crispy corn taco shells

Directions:

Preheat oven to 450 degrees. Cut veggies into roughly equal sizes (about 2 inches) except tomatoes leave them whole. Quarter the avocado and leave in the skin.  I drained the corn and roasted it with the rest of the veggies.  The beans I just rinsed and cooled. Melt half a stick of butter and add a table spoon of taco seasoning. Coat all veggies with seasoned butter. Place veggies evenly on a buttered cookie sheet. The mushrooms cook a little faster than the others so you may want to put the on their own baking sheet. Bake for about 30 minutes, until the veggies are tender and slightly golden. Place all veggies on a platter and set for serving along with shells and condiments. Enjoy!

Black Bean Quesadillas

These were great! A recipe I found on Pinterest. Super simple, super quick, very little cooking so no heating up the house, and very filling! Oh and inexpensive too!

Ingredients:

2 cans black beans, rinsed

1/2 can mexicorn, drained 

1/2 - 1 cup salsa, I used 1/2 because I was afraid of it being too spicy for the kids. 

1/2 - 1 cup shredded mexiblend cheese. A spicy cheese would be good if you like spicy cheese.

 8 medium sized tortillas. I had wheat and white, both tasted good so what ever you prefer.

3 teaspoons oil, I used olive but I think regular vegetable oil would be fine.

Directions mix filling ingredients together in a bowl. Warm fry pan to slightly above medium heat, add 1 teaspoon oil and brush evenly over pan. Put filling in tortilla, put on one half so you can fold over. Place two quesadillas in the pan cook on one side about 3 minutes, so it is crisp and not floppy. Then turn and repeat. 

We all dipped ours in sour cream. I think guacamole would be good too. Enjoy!! 

Tostada

Summer weather has arrived! Time to change up meal plans.  Today we started with an old favorite, tostadas.

These are super simple and most of the ingredients I have on hand at pretty much any given time.

Ingredients: 

Tostada chips (you can buy them precooked or just cook up some corn tortillas.

Refried beans (we like traditional)

Shredded cheese

Salsa 

Sour cream

Shredded lettuce

Mexicorn

Warm the beans (I add a little water to make them more spreadable). Put all toppings on table. Smear beans on the tostada and add toppings as preferred. My kids really like these!  

Bean and Cheese Enchiladas

This is a super easy great for mid week craziness meal. Many you may have already been using this, it just occurred to me a few weeks ago, I feel obliged to share.  It is ingredients I almost always just have on hand so it is a good go to meal.

Ingredients:

1 can re fried beans (what ever style you prefer, I use traditional)
1 can red enchilada sauce (I use mild but try the hot if you like some kick)
1 bag Mexican blend shredded cheese (maybe 1/4 cup per enchilada)
6-8 soft tortillas (we use the whole what soft taco mission brand, use what you like)


Directions:
Put one large spoon of beans in a strip down the center of a tortilla put one spoon of enchilada sauce on top of the beans spread cheese on top of the beans and sauce. Roll the tortilla and place in a lightly greased casserole dish.  Be sure to keep enough sauce and cheese for the tops.  Bake at 350 for 20-30 minutes.