Black Bean Spaghetti

This is literally one of the fastest and cheapest meals that could ever be made.

Check out this approximate cost breakdown:

spaghetti: $0.50 (half a box)
pasta sauce $2.50
black beans $0.80

total cost: $3.80   cheaper than a Little Caesar's Hot n'Ready... and it even fills Chris up!

Recipe for Black Bean Spaghetti

Ingredients:
1 Can Black Beans
1 Jar Pasta Sauce
1/2 Box of spaghetti (or 4 servings), prepared per directions on package

Directions:
Prepare spaghetti.  While spaghetti is cooking, combine beans and pasta sauce in saucepan.  Heat over medium heat until completely warmed.  Serve sauce over spaghetti.


Recipe Credit:
Adapted from recipe in "Dinner on a Dime" cookbook

Easy Cheese Ball

I admit it... I was really craving a cheese ball during the super-bowl weekend.  I don't know if it's the time of year, or just because the Super-bowl is another excuse to eat junk food, but I really felt like I needed a cheese ball.  So, I dug up an old recipe and made a couple of cheese balls.  Yippie Skippy.

This is an old recipe that is incredibly easy and makes a decent cheese ball.  Hope you enjoy it!

Easy Cheese Ball Recipe

Ingredients: 

8oz Cream Cheese

1 Packet of Ranch Dressing Mix

8ox shredded cheddar

1/2 Cup chopped pecans

Directions: 

Slightly soften the cream cheese in the microwave (for 30 seconds or so).  Put cheeses and ranch dressing powder in a bowl, mix with hand mixer until combined.  Shape into ball(s).  Roll in chopped pecans.  Let sit for a few hours, or overnight.  Serve (over crackers) and enjoy! 

Rigatoni Gratin

Here is another old favorite!

Recipe for Rigatoni Gratin

Ingredients: 

1 box Rigatoni Gratin

1/4 Cup Olive Oil

1 medium eggplant, chopped into bite-sized pieces

4 small zucchini thinly sliced

1 onion, sliced

13oz. can diced tomatoes

1 tsp. Oregano

pinch of Cayenne pepper

1 can sliced black olives

12 oz. mozzarella cheese

Freshly Grated Parmesan

Directions: 

Preheat oven to 200 degrees.  Cook rigatoni according to package directions.  Heat olive oil in large frying pan and saute the eggplant, zucchini and onion until soft.  Add tomato, oregano, cayenne pepper, and olives and simmer for 5 minutes.  Put rigatoni in greased 13x9in pan.  Pour vegetables and 1/3 of the cheese over the rigatoni and mix together.  Sprinkle with parmesan and remaining cheese.  Bake for 10-15 minutes.  

Recipe Credit: 

I have no idea.  I have had this recipe for a long time and love it every time.  

Sweet Potato and Black Bean Enchiladas

One word.... YUM!

Chris requested that I add some black olives to the bean and sweet potato mixture, so I did that this time.  It was a good addition to consider if you like olives.  This is a very delicious and HEARTY vegetarian meal.

Recipe for Sweet Potato and Black Bean Enchiladas:

Enchilada Sauce:
Ingredients:
1 15oz. can tomato sauce
1 3/4 Cups vegetable broth
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried oregano

Directions:
Combine all ingredients in saucepan, and bring to a simmer over medium heat.  Whisk to combine, then remove from heat.  Season with salt and pepper if desired.


Enchiladas:
Ingredients:
Prepared enchilada sauce from recipe above (or approximately 2 cans of store-bought enchilada sauce)
1 Tbsp. Olive Oil
1 Small onion, diced
1 1/2 lb sweet potatoes, peeled and diced (or 1 - 40oz can sweet potatoes)
1 15-oz. can diced tomatoes, drained
1 16-oz. jar prepared medium salsa
1/2 Cup water (only add water if using raw sweet potatoes, if sweet potatoes are canned, skip the water step)
2 Cloves garlic, minced
1 15-oz. can black beans, rinsed and drained
12-oz. Shredded Mozzarella cheese
10 8-inch flour tortillas

Directions:
Heat olive oil in saucepan over medium heat.  Add onion, and saute 3 to 5 minutes, or until soft.  Add sweet potatoes, tomatoes, garlic and water, bring to a boil.  Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft.  Mash mixture with potato masher until combined.  Add black beans, and cook 5 minutes.  Stir in half of mozzarella cheese and remove from heat.

Preheat oven to 350.  Grease a 13x9-inch baking dish.  Spread 1/2 cup of enchilada sauce in bottom of dish.  Fill tortillas with 2 spoonfuls of sweet potato mixture.  Roll tortilla and pack close together in baking dish.  Top with remaining enchilada sauce and mozzarella cheese. Bake 15 minutes, or until browned on top.


Recipe Credit:
Vegetarian Times Magazine (Special Issue)