he used to carry his guitar in a gunny sack

geez, this is starting to turn into a freaking food blog! but i just wanted to post my weekly menu plan, along with a quick recipe for an easy vegetarian dinner i made last night. here’s what’s on the menu for this week:

saturday – vegetarian mexican pie (recipe to follow)

sunday – cornstarch chicken, cheesy potato skins

monday – burgers on the grill, corn salad

tuesday – tahitian chicken, mashed potatoes, veggies

wednesday – kielbasa skewers on the grill, grilled veggies

thursday breakfast sandwiches (i can’t get enough of these!)

friday – quesadillas (made with leftovers)

(oh, and i’m also going to bake some homemade coconut-flax granola bars for the kiddos.)

anywho. so last night i knew i wanted to make something mexican, but wasn’t sure what, so i threw some stuff together and came up with an easy, filling dish that had lots of flavor. it was pretty darn delicious, i must say. sharkey ate like, 2 plates of it, and so did pants and i. sky wouldn’t go near it, of course (whaaat!  mixing rice and beans and veggies?! with cheese melted on top?!  HOW.DARE.YOU.), but that’s just par for the course.

mexican pie
1 can pinto beans (drained and rinsed)
1 can black beans (drained and rinsed)
1 cup cooked rice
a couple cloves chopped garlic
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon chili powder
1/2-3/4 cup salsa (i used a yummy southwest kind with corn in it)
1 large tomato, chopped
1 zucchini, chopped
1/4 cup water
2 cups shredded cheese (or more, if you want)
corn or flour tortillas

first, cook the rice and set it aside. (i actually used 2 cups of rice, but it was too much. so i recommend just 1 cup.)

throw the spices and garlic in a skillet, heat them up a minute, then add the drained beans. let it cook a few minutes, then mash up some of the beans with a potato masher. add the salsa, water and chopped veggies. let it cook together for a few minutes.

put a tortilla layer on the bottom of a greased pie tin or baking pan, then add half the bean mixture. top that with half the rice and 3/4 cup of cheese. cover the cheese with another tortilla layer, and add the rest of the bean mixture, the remaining rice, and 3/4 cup of cheese. add one more tortilla layer on top, and sprinkle on remaining cheese.

cook at 400 degrees for 15 minutes or till cheese is really melty. garnish with green onions and extra chopped tomatoes, and a dollop of sour cream. eat and enjoy!


11 thoughts on “he used to carry his guitar in a gunny sack

  1. well, maybe you need a separate food blog. just a thought. I hope you know I am copying some of your days – thanks!


  2. that's ok, i'm always copying stuff i see you making :)
    well, i already have 4 separate blogs, and hardly ever write on any of them except this one :) but it would totally fun to have a food blog!


  3. this mexi pie looks so yummy, Amy! I think I'll copy and paste it into my recipes and try it out next time I get all the ingredients from the market! Thanks for sharing…I have a melt in your mouth strawberry muffin recipe (you make using plain yogurt instead of oil) I'm going to try out this afternoon, if it's a hit, I'll post it on my blog :)


  4. There's nothing wrong with this being a food blog or semi-food blog!! Yay! Food! I can't keep up with you! :) I have a million of your posts bookmarked to get around to making the recipes…!


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