Black Bean and Salsa Soup

This recipe came from a Pillsbury Cookbook called "Pasta, Beans, and Rice". I have adapted it to use with an immersible blender.

In a medium pot, combine 1 15-ounce can of Black Beans, drained and rinsed with 3/4 cup of beef broth (can use 3/4 cup of water if preferred), 1/2 cup of Salsa, and 1/2 teaspoon of cumin. Blend with immersible blender till desired consistency. Heat over medium heat until warm enough to serve.

Serve topped with a dollop of sour cream and, if desired, chopped scallions.

Makes two 1 cup servings.

The recipe has lots of protein and fiber and a rich flavor. I like to serve it with Tortilla Chips or Nachos:

Top tortilla chips with low fat monterey jack and colby cheeses, and heat in microwave for 45-60 seconds.

Tortilla Casserole

Serves 4-6 - Quick and Easy

- Tortillas 3 whole grain
- 2 cans chopped green chilis
- 2 eggs
- 1 1/2 cups of milk
- 1 can refried beans (I use fat free)
- 6-8 ounces low-fat shredded colby and jack cheeses

Spray the bottom of 2 quart casserole dish with nonstick cooking spray, like Pam. Layer like a lasagna in this order - tortilla, 1/3 can of refried beans, 1/3 of chilis, 1/4 of cheese in three layers, saving the last fourth of cheese for top. Whisk the eggs and milk together. Pour egg-milk mixture over casserole, and top with cheese. Bake for 35-40 minutes at 325 degrees. Can be made in a cake pan or a casserole wide enough to accommodate the tortillas.

Serve with sour cream and salsa!