Vegetarian Mexican Casserole

I promised I had some more new recipes ahead! This one came together as I was attempting to use all the remaining produce and pantry items before leaving for Chicago. I wanted to leave with John with plenty of freezer meals to get him through the summer. I saw this recipe for stuffed pepper casserole on Jourdan's blog, and it inspired me to put my own casserole together.

Not only is this dish packed with veggies and great flavor, it'a breeze to make and absolutely delicious! You can easily substitute other veggies - or even add ground turkey - and really make this your own. John and I both agreed this was a light, yet satisfying, take on Mexican food. I was quite tempted to take some with me, but I left it for my sweet hubby. Lucky for me, he's worth it. :)

Vegetarian Mexican Casserole
Recipe by Call Me Mrs. Rapp
Serves 4-8, depending on portions
{Bonus: It freezes and reheats very well!}

Herbed Ricotta Spread with Toasted Bread

A quick note: This was one of my very first blog posts, almost two years ago to the day. I looked back over it recently and noticed some of the awful pictures. So, I decided to reshoot some finished pictures and then repost this. It's a versatile and oh-so-simple recipe. I hope you enjoy!

I was inspired to make this after viewing my good friend Jourdan's blog. She served this with an amazing vegetable soup with chicken and cheese tortellini, which I immediately tried and loved. Jourdan used Jimmy John's loaves while I grabbed a loaf of French bread while I was at the store. This was delicous with the soup, but John and I have enjoyed it with so much more. We love this as an afternoon snack - with crackers! - or with any simple dinner. The best part is the that by using a low-fat ricotta cheese you have a filling and healthy snack/meal addition! :)

Herbed Ricotta Spread with Toasted Bread
Recipe via Jourdan Leigh in the kitchen
Easily serves many people or just a few 

Simple Spring Skillet

How's that for some alliteration? A big thank you to my middle school English teacher, Mrs. Pepe, who introduced me to Greek and Roman mythology, metaphors, similes and alliteration, which is easily my favorite literary element.

In fact...confession time... I secretly hoped I'd marry someone who had a last name ripe with alliteration opportunities for future children. Unfortunately, I've yet to find many "R" names I'm crazy about. I suppose a great husband is better than a name. :)

Back to this dish! This meal came together as I attempted to use all the produce in the fridge before it spoiled. Fortunately for me, it was a great success! I heard "yummm!" coming from table before I sat down, and I quickly snapped a couple pictures at John's insistence. We absolutely loved the lightness and freshness of this meal. Hopefully you will, too!

Simple Spring Skillet
Recipe by Call Me Mrs. Rapp
Serves about 4, depending on portions

Roasted Vegetable Lasagna

Hey there! After indulging in tons of amazing meals on vacation, John and I were ready to get back to our normal, lighter fair. Well, we weren't, but our waistbands were - it was worth it!

Anyhoo... I saw this recipe on Jourdan's blog a couple weeks ago, and it sounded so flavorful - yet healthy! - that I knew I wanted to try it. It also seemed like the perfect dish to help get us back on track.

This recipe was so, so, so good! We loved all the veggies and how everything came together.

However...I will tell you that is a recipe I designate as "easy... but time-consuming." Chopping and roasting veggies, layering ingredients and oven-time add up, but it's not actually difficult. So, if you're looking for a fast recipe, this isn't for you. But if you're looking for an easy recipe and don't mind putting in some time, then this is definitely for you.

I highly encourage you to spend the time on this, because you won't be disappointed, and you're sure to have perfect (and healthy!) leftovers for lunch all week! 

Roasted Vegetable Lasagna
Recipe adapted from For the Love of Cooking, via Jourdan Leigh in the kitchen 

Lightened-Up Mashed Potatoes

Here is a new and original recipe from...me! Can you believe it?! In February John and I did a "greatest hits", if you will, and made some old recipes we haven't enjoyed in awhile. As such, there were no new recipes to share with you. But, with March came a reminder that spring is almost here (yay!), and it's time to start playing around in the kitchen again.

Yesterday I teased about this recipe, and today I'm happy to tell you that the secret recipe is...cauliflower! I love experimenting with lightening-up dishes, and cauliflower is a starch-lovers best friend. While these pictures look a bit "runny", that's due to the sauce from Zesty Turkey Tenderloin, which I paired with this side. I promise it's thick and creamy and John had no idea half of it was cauliflower. Love it!

Lightened-Up Mashed Potatoes
Recipe by Call Me Mrs. Rapp
Serves 4-8, depending on portions

Pumpkin Chocolate Chip Muffins

 
I first made these muffins around Thanksgiving to bring for our family to enjoy before the wonderful feast ahead of us. They are very easy to put together, and we enjoyed them so much that I made batches around Christmas to give as gifts to coworkers and others. They have a ton of flavors, and thanks to the pumpkin, not much oil/butter is even required.

A big thank you to Jourdan for always posting such great recipes that I must immediately recreate! Hopefully you enjoy these as much as both of our families have. Cheers!

Pumpkin Chocolate Chip Muffins

Recipe via Jourdan Leigh in the Kitchen, adapted from Pumpkin Bread

Yields 12 muffins

Chicken, Caramelized Onion & Parmesan Risotto

Here is yet another post I typed up months ago, and only recently managed to edit the photos. Hopefully that doesn't deter you, because this is fantastic. I know I'm known for using adjectives, but I sincerely mean the praise for this delicious recipe (Thank you, Jourdan!).

In a nutshell, this is a warm, creamy and hearty meal. You really don't need anything else to make it a meal, although a nice green veggie on the side certainly wouldn't hurt. I'm thinking of experimenting by adding spinach to this, to really round out the meal. If you make some modifications be sure to share!

On a side note, I do apologize for the poor-quality pictures. I'm working with my iPhone, since our camera is on the fritz, and the dark winter lighting certainly doesn't help matters.

Chicken, Caramelized Onion, & Parmesan Risotto

Recipe via Jourdan Leigh in the Kitchen

Serves 4, depending on portions 

Creamy Roasted Cauliflower Soup

Well happy New Year! A little late, I know, but ... better late than never, right? Anyhoo, I hope your 2013s are off to a fantastic start, and that you had wonderful holidays. I know that I've been absent from my little corner of the blog world these last few months, and while I'd love to say "I'm back!" I just can't say that yet. I hope to be - and soon! - but for now my sporadic visits are all I can commit to. I do sincerely appreciate those who continue to visit!

That being said, I knew I had to post this recipe when a) John asked me to make it twice...in one week, and b) several people at work commented on it smelling so good as I reheated it for lunch!

So, first things first, if you don't like cauliflower, you will probably still like this soup. John is not crazy about cauliflower, but says that it was so creamy and tasted nothing like cauliflower (though we couldn't figure out what it did taste like). The best part...there is no dairy in this (unless you add a little shredded cheese at the end...so worth it for my dairy-eating friends)! Roasting the cauliflower adds an incredible flavor and texture to this soup, and you will not believe how creamy it is, without one bit of cream or milk.

Please just take my word - and the fact that I am writing a post after such a long absence just because this is so tasty! - and make this. It's super healthy, low calorie and absolutely delicious!

Creamy {Dairy-Free!} Roasted Cauliflower Soup
Serves 4-6, depending on portions

Chicken Taco Chili

 

Hello, hello! 

Welp, July and August were definitely some lame slow months for the blog. I don't have much of an explanation, other than I really tried to enjoy my summer. I won't always have this kind of time off! I got caught up on some projects around the house - I may or may not share a few of my successful ones - relaxed, visited friends, and got ready for the new school year.

I had a wonderful first week of school with my new kiddos, and I'm ready to get back to sharing yummy recipes and more! I've got a great new recipe for you, and four reasons why you should make it ASAP.

1. This meal is tasty and healthy - what's better than that?
2. The recipe is easily adapatable for my vegetarian friends - see below.••
3. It's fun to try a variation of traditional chili - mix it up!
4. The slow cooker does all the work for you - perfect for a busy household.

Chicken Taco Chili
Recipe adapted from Skinnytaste
Serves 5-8, depending on portions

Quinoa Cakes w/ Spicy Marinara Sauce

Happy Monday, friends! I hope you had a very restful and enjoyable last weekend of July. We had a wonderful time at John's lake house this weekend, and we were able to spend so much time with his extended family. We only see each other once a year for our lake reunion, so it really is a lovely time.

Now that we're home? I can't believe I go back to school in two weeks! It's crunch time, and I am busy, busy making sure everything is ready for the start of the new year. Today's agenda includes some strength training at the gym, grocery shopping, a target run, and...reorganizing our closets. We'll see how far I get on that...

I stumbled across this recipe one night while jumping from blog to blog, looking for something to stand out. I bookmarked it, and it was perfect for when we got back from vacation because I had all the ingredients on hand. Much like this recipe.

Anyhoo, this is packed with awesome flavor! John went on and on about these, even saying they tasted like breadsticks with the dipping sauce. I was crazy about a filling and tasty meatless meal. Plus, it's a pretty cheap meal, too. Let me know what you think!

Quinoa Cakes with Spicy Marinara Dipping Sauce
Recipe for Quinoa Cakes adapted from Let's Dish, via Kitchen Trial and Error
Recipe for Spicy Marinara Dipping Sauce by Call Me Mrs. Rapp 
Yields about 8 cakes

Loaded Turkey Santa Fe Baked Potato Skins

I didn't have the highest expectations for this dish. I was excited to try something new, but honestly I thought this might be a bit bland. Thanks to a few key spices and veggies, this was a phenomenal meal. John has told me every day since I made these how good they were. Who doesn't appreciate that?

I made this with only 4 potatoes, but I kept the recipe the same. I had some leftover turkey filling, and we've used it by itself and in wraps. I definitely plan to make more of this for lunches during the school year. It's a great way to get in veggies and protein while keeping things light.

One last suggestion? Use nonfat Greek yogurt instead of sour cream. John always claims he can tell a difference, so this time I acted like it was sour cream. Guess what? He didn't figure out it was Greek yogurt until he finished his meal and I told him. Sneaky substitutions for the win. ;)

Loaded Turkey Santa Fe Baked Potato Skins
Recipe adapted from Skinnytaste
Serves 3-7, depending on portions

Mimi's Steak Fries

 

Hello, strangers friends!

I have clearly been enjoying my summer so much that I've neglected my little blog. I'll get into that in another post, but for now I have a great summer recipe for you!

A few weekends ago I helped John's grandma, Mimi, make these steak fries. I've had my wonderful mother-in-law's version of these for years, and I absolutely love them. Last weekend we went to the lake with some friends, and I decided to recreate Mimi's recipe. The fries were a huge hit! Even better? They are so easy to throw together and absolutely delicious.

I hope you are enjoying your summer. I've missed you all, and I would love to hear what you're up to. Until next time!

Mimi's Steak Fries
Recipe adapted from Mimi (and my Mother-in-Law Leslie!)
Yields 2 sheet pans of steak fries 

Veggie, Bacon & Cheddar Frittata

Hi friends! Boy, do I have a super delicious recipe for you. I realized we had a crazy amount of eggs in the fridge, plus tons of veggies, and I got to thinking of a frittata for some reason. I've never made one, but I figured I could do it while using up all those eggs and veggies. After lots of internet researching I finally gave up on finding a recipe, and I decided to just go with it.

The result? John walked past the kitchen while it was cooking and went, "Whoa! Come smell this! It smells gooooood!" I agreed with him, but when he "mmmm'd" about 5 times in a row while eating his first few bites, I knew I had a winner. I was quickly told I needed to make this again "very soon," and I'm looking forward to all the variations I can play with. You can make this as healthy or indulgent as you like, but it's super easy and a great way to sneak protein and veggies into your diet. Try it! And tell me if you come up with a good variation, please!

Veggie, Bacon & Cheddar Frittata
Recipe by Call Me Mrs. Rapp
Serves 3-6, depending on portions*
*add more eggs for more servings - up to 18 eggs total - plus more veggies/additions

WIAW: Hubby Cooks!

Happy Wednesday, friends! Last week I skipped What I Ate Wednesday, hosted by Jenn, because I completely forgot to take pictures of my food. That, and, I was totally engrossed in my books for about all of free time. Anyhoo, I'm back to sharing and linking up with this fun little group.




Breakfast: John made me my favorite breakfast - his famous egg sandwich! Oh boy, it is the best breakfast sandwich I have ever had, each and every time. Toasted 7-grain bread + an over easy egg (still runny once you bite in!) + fontina cheese. It was a perfect way to start my day since I was up and out early to vote in the primaries before school.

Lunch: That sandwich really tied me over, but I was super excited to try out a new-to-me lunch. I had some leftover quinoa sitting in my fridge, and I decided to dress it up a bit. I added chopped red, yellow and orange bell peppers, black beans, avocado, garlic salt, lime juice and a tiny drizzle of olive oil. I heated it up for about a minute in the microwave, and let me tell you, it was divine. I ate it with a nice side of fresh strawberries. Mmmm.

Snack: I had a meeting after school so I nibbled on some baby carrot sticks before it started.

Snack 2: After my workout I couldn't resist a few handfuls of Cheeze-Its, which the hubby bought on a whim. He ate most of the box but I had no problem polishing it off.

Dinner: John cooked!! I told him to use this super easy recipe for Ahi Tuna, and he did the whole thing on his own! Normally he sticks to mac 'n cheese and cereal, so I was quite proud of him. Not to mention it is a delicious meal. Have your hubby make it for you! We served it with some steamed edamame on the side and it was perfect.

Apparently all that cooking really wore John and the pup out... ;) He and Hoosh napped for a solid two hours while I did laundry, cleaned and caught up with my sister. 

Dessert: A couple hours later I was craving something sweet, so I toasted a mini whole wheat bagel and topped it with cinnamon and splenda (don't judge - I'm using the last of it before trying the ever-popular stevia!).

All in all a great day! How was yours?

Gnocchi with Chicken, Asparagus & Pesto

I made this recipe over a week ago, but have been so bad about posting. I got WAY too into my books, and left everything else fall to the wayside. I don't regret it though. I love getting caught up in books, and reading two 500+ page books in two days is a great feeling.

Back to the food though, right? This was super yummy. Light and filling, and we both gobbled up our shares. Not to mention it's done in under 30 minutes, and you can't go wrong with those meals, right? :)

I remember seeing something like this on Pinterest, but I can't seem to remember where or find it. If I find my inspiration I will be sure to link up!

Gnocchi with Chicken, Asparagus & Pesto
Recipe inspired by a Pinterest picture
Serves 3-4, depending on portions

Ingredients:
*1 package whole wheat gnocchi
*2 chicken breasts, cooked (I poached mine) and cut into bite-size pieces
*1/2-1 cup pesto sauce, depending on how much you like pesto!
*1/4 cup grape tomatoes
*1 bundle asparagus
*olive oil
*salt and pepper to taste
*Optional: grated parmesan cheese, for garnish

Preparation:
*Cut asparagus into fourths. Drizzle some olive oil in a pan, and toss asparagus in it. Sprinkle with salt and pepper. Cook on medium for about 10 minutes, or until crisp and cooked through.  Add tomatoes in the last minute or so to soften.

*Bring a pot of water to a boil (I suggest starting this when you start the asparagus). Cook gnocchi according to package directions, about 2-3 minutes in boiling water. Drain.

*In pot, combine gnocchi, chicken, pesto, asparagus and tomatoes. Mix well and serve immediately, adding grated parmesan on top, if desired.

Dinner is served!

Spinach, Caramelized Onion & Chicken Quesadillas

Plus some other goodies that didn't fit into the title! Such as...goat cheese, fresh mozzarella cheese and sun-dried tomatoes (if you dare)...mmm.

I threw this together Sunday night after John and I had a great date day. I knew we wouldn't need too big of a dinner - late lunch at Yats will do that to you. I checked out the ingredients I had in my fridge and pantry, and decided I would do something a little different. My good friend Jourdan seems to make amazing Mexican dishes all-the-time, and when she posted this I was inspired to do something myself.

John absolutely loved these! He told me to "add them to the list" and said he loved all the different flavors. I was a huge fan as well. There were so many great flavors in these, plus it was a snap to put together. Who doesn't love fast, easy meals? Besides, this is crammed with whole grain, protein, veggies and...cheese! How can you go wrong if cheese is in it?

Spinach, Caramelized Onion & Chicken Quesadillas
Recipe by Call Me Mrs. Rapp
Yields 2 quesadillas
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Ingredients:
*2 chicken breasts, poached and shredded (see this post for directions)
*4 whole wheat tortillas
*4 oz fresh mozzarella, sliced thinly or shredded
*1.5 oz goat cheese
*handful of baby spinach 
*1 onion, sliced thinly
*1 tbsp brown sugar
*3 tsp butter, divided in thirds
*1 oz sun-dried tomatoes (optional, but so yummy!)

 Preparation:
*Melt 1 tsp. butter in small saucepan. Add onions and brown sugar, and cook on medium to medium-high heat until caramelized.

*Spread half of goat cheese on one side of a tortilla. Melt 1 tsp butter in medium saucepan and place tortilla in the saucepan. Add half of: mozzarella, chicken, caramelized onion, sun-dried tomatoes and spinach. Top with goat cheese tortilla.

*Cook until golden and crisp, then flip quesadilla until other side is golden and crisp. Remove from skillet.

*Repeat with remaining ingredients for second quesadilla.

*Cut into fourths and serve immediately!

Goat cheese...plus mozzarella, chicken and onion...plus spinach with the top on

Look. At. Those. Middle has no sun-dried tomatoes*

Crispy Asparagus Spears

After making Teriyaki Salmon with Sriracha Cream Sauce once - and loving it! - I knew I had to make it again asap. I planned to make it with the equally delicious Teriyaki-Roasted Green Beans, but I didn't seal the bag properly and they were no longer good when it was time to cook. Boo.

However, that one accident turned into a new, fun and tasty side dish! Since my new-found love is roasting vegetables, I decided to roast some asparagus, but with a twist. I breaded it and then fake "fried" it by baking it in the oven! This isn't the first time I've made a baked "fried" dish (Crispy Baked "Fried" Chicken is a favorite around here!), and it certainly won't be the last.

These were great as a side, but they would be an awesome appetizer since people can snatch them up one at a time. And, according to my former etiquette teacher, you are allowed to eat asparagus with your hands and not seem rude. So there. I rest my case.

Crispy Asparagus Spears
Recipe by Call Me Mrs. Rapp
Serves 4 as a side dish or appetizer
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Ingredients:
*1 pound asparagus
*1 cup panko bread crumbs
*1 tablespoon soy sauce
*1 tablespoon teriyaki sauce
*2 eggs, beaten
*recommended: your choice of dipping sauces (I suggest soy, teriyaki & sriracha cream)

Preparation:
*Preheat oven to 400 degrees.

*Pull off rough ends of asparagus. Combine eggs, teriyaki and soy sauce in a bowl or dish (I suggest using one that makes it easy to dip entire asparagus spear in it). Place panko bread crumbs in a shallow bowl or on a plate.

*Dredge the asparagus spears through the egg/soy/teriyaki mixture and then roll in the bread crumbs. Place each breaded spear on a rack on top of a pan (or a pan if you don't have a rack).

*Bake for 15-20 minutes, until bread crumbs are golden and crisp. Serve immediately with Sriracha Cream Sauce, soy or teriyaki sauce. Yum!

Ready for the oven

Crunchy spears!

served with salmon and rice or dipping sauce...yum!

Simple Stuffed Red Peppers

Ready for a crazy easy and fast recipe?! Because here it is!

Okay, okay you're probably SO tired me posting recipes that involve stuffing something. Since this is like, four in the past two weeks? More? I'm too afraid to count. However, it's not my fault. Not totally. It's just that I've realized how amazingly easy - and quick! - it is to a make a meal that involves stuffing all the ingredients together.

This meal comes together in a flash, and is stuffed with great-for-you foods! Veggies, whole grains and lean meat. It's also super filling, thanks to all those great ingredients. I love a tasty dish that leaves you feeling good because you fed your body what it needs. And this was super tasty. Not only that, just one each was enough for John and I to feel full and satisfied. No sides needed. Perfect lazy meal.

Stuffed Red Peppers
Recipe by Call Me Mrs. Rapp
Yields 2 Stuffed Peppers
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Ingredients:
*2 red bell peppers
*3/4 cup ground turkey marinara meat sauce (or ground turkey plus marinara/tomato sauce;  
      *Vegetarian option: sub black beans for ground turkey)
*1/2 cup brown rice, cooked
*1/4 cup peas, cooked
*1/4 cup sweet corn, cooked 
*1/4 cup shredded cheese of your choice (I did parmesan and cheddar)

Preparation:
*Preheat oven to 375 degrees.

*Cut off top of red pepper. Try to cut as little as possible. Cut out pepper's ribs and pull out seeds. Trim any ribs after you've pulled out the seeds/center.

*Combine brown rice, corn, peas and turkey meat sauce in a bowl. Mix well. Spoon mixture into each bell pepper.

*Place peppers in individual ramekins or in a casserole dish. Bake for 25-30 minutes.

*Remove peppers and top with cheese. Bake for an additional 10-15 minutes, until cheese is melted and golden.

Trimming the ribs inside the pepper

I cooked mine in mini ramekins to keep them standing upright

the filling and the stuffed peppers

Cheesy and out of the oven

Spinach, Cheese & Pesto Stuffed Shells

 While at the store getting Sriracha sauce for the best salmon ever, I bought some of those super-sized shells on a whim. I had a good amount of cheese leftover from the five-cheese pizza I made the other night, not to mention spinach and pesto from making stuffed pork tenderloin and mexican flatbread pizza. Long story short, I figured I could make up something with these shells.

I did a little browsing of stuffed shells recipes, but I didn't find any that reached out to me. You all know I love my cheese, but I felt like every recipe had way too much of it. One of the things I love to do is to lighten up recipes that everyone knows and loves. Now, to be honest I don't know if I had eaten stuffed shells prior to this, but I had an idea of what would - or could - go into them.

I opted for adding some pesto to substitute all the extra cheese. The flavors meshed really well, especially when it was baked with my homemade ground turkey meat sauce. I promise you can not tell that it is missing ground beef! This was a really nice and tasty dish. We gobbled it up, and have leftovers for easy lunches and dinners the rest of the week. I love when that happens!

And in case you don't trust my opinion, I surprised another teacher at school with this for lunch (Happy Belated Birthday, Susan!). She said she loved it, and when I told her that it was all low or non-fat, plus was ground turkey instead of ground beef she was shocked! She said she had no idea she was eating the low-fat version. Happy dance! :)

Spinach, Cheese & Pesto Stuffed Shells
Recipe by Call Me Mrs. Rapp
Yields 22 shells; serves 4-5, depending on portions
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Ingredients:
*box of jumbo shells
*1/2 cup pesto
*3/4 cup fat free ricotta cheese
*3/4 cup skim mozzarella cheese, shredded
*1/4 cup Parmesan, shredded
*2 cups spinach, finely chopped
*3 cups marinara or meat sauce (I used my homemade ground turkey marinara meat sauce!)

Preparation:
*Preheat oven to 350 degrees. Prepare large pot of boiling water. Cook shells until al dente. (I suggest adding a tablespoon of olive oil to water to keep shells from sticking together.) Drain and set aside.

*Combine ricotta, spinach and pesto in a bowl. Mix until well combined. Fold in mozzarella and Parmesan.

*Pour 1 cup meat sauce in a baking dish (mine was 9x13).

*When shells are cool enough to handle, stuff each shell with about 1 tablespoon of cheese mixture.

*Place shells into baking dish, on top of meat sauce. When all shells are in the dish, pour 2 cups sauce over the top.

*Bake for 25-30 minutes. Serve hot!

Pesto thawing | Spinach | First mixture | Plus extra cheese

Sauce layer 1 | Shells on top of sauce | Sauce on top of shells

Dinner is served!

A little look at the inside...yum!

Enjoying one shell with broccoli and hard-boiled eggs for lunch the next day!

Black Bean, Sweet Corn & Red Pepper Salsa

Have you heard the great news yet? IU basketball beat Purdue Saturday night and the Patriots lost the Super Bowl! Now, to be honest, I don't care so much about the latter, except that as a die-hard Colts fan, John loathes the Patriots. (Sorry, Katie!) I would have had one cranky hubby on my hands if the Patriots won in Indy.

Anyhoo, one of my best friends, Ally, hosted a fabulous little get together with some of our girlfriends for the IU game, including our friend Amanda, who was a great sport being that she's a UK fan. Ally was making lots of appetizers to serve, and I offered to bring. Then I realized I didn't have too much in my fridge...

However, thanks to a few staples I always have in the kitchen (including black beans, frozen sweet corn, tomatoes and garlic), I was able to whip up this salsa, which was a nice compliment to the other tasty dishes Ally prepared for us. It came together in a flash, and I didn't really get any pictures of me making it because it is that easy.

All the girls seemed to really enjoy this, and Lindsey commented on how fresh it tasted. Love that! I think this is great as an appetizer, but is also super yummy for lunch, stuffed inside a nice whole wheat tortilla with grapes on the side. Mmmm :)

Black Bean, Sweet Corn & Red Pepper Salsa
Recipe by Call Me Mrs. Rapp
Serves 4-6 as an appetizer
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Ingredients:
*3/4 cup black beans, rinsed and drained
*1/2 cup sweet corn (I used frozen that I thawed)
*1 red bell pepper, seeded and chopped
*10-15 grape or pearl tomatoes, quartered
*1/2 green bell pepper, seeded and chopped
*1/2 red onion, diced
*2 large cloves garlic, minced
*1/2 teaspoon cumin
*1/2 teaspoon chili powder
*couple pinches of crushed red pepper flakes, depending on how spicy you like it
*1 1/2 tablespoon olive oil
*juice of 1 lime
*salt and pepper to taste

Preparation:
*Combine all ingredients in a bowl. Make sure you mix it enough to evenly distribute the spices. Transfer to a serving dish (or keep it in your bowl!) and serve with tortilla chips.

ready to serve!

loving all the red! so bright!