Meatless Meals Archives

Category: Meatless Meals

24
Oct
2026

Butternut Squash Penne Pasta

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Enjoy Butternut Squash Penne Pasta with your family or friends. This meatless, filling and delicious meal yields four generous servings.

If you’re looking for a delicious, meatless main dish, may I suggest trying this recipe for roasted Butternut Squash Penne Pasta? It is a fairly simple recipe to make and the results are wonderful!

Roasted butternut squash is pureed with veggie broth, whipping cream (or milk), onions, Parmesan cheese, garlic and spices to create a velvety sauce that coats penne pasta!

Top the pasta with some crunchy toasted walnuts, more cheese and some parsley (all optional, of course) and you’ll have a decadent, meatless meal you and others will love!

Here’s how to make butternut squash penne pasta, step by step. Hope you enjoy it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Roast The Butternut Squash

Before preparing the butternut squash, preheat your oven to 400°F. so it will be hot and ready to go once the squash is peeled and cubed.

Peel the butternut squash (try to peel it until the white is gone and the orange flesh remains). Remove the seeds from the inside cavity and discard them.

Slice the squash across the width into a crescent shape and then cut each slice into 1″ cubes (these steps are shown in the collage photo below).

Place all of the squash cubes in a bowl. Add 1 Tablespoon extra-virgin olive oil and toss to coat. Season very lightly with salt and black pepper and toss again.

Spread the oiled and seasoned butternut squash cubes on a large baking sheet, keeping them in a single layer (for best roasting results).

Roast the squash at 400°F. for 25-30 minutes or until they become tender and slightly golden brown on the outside. Once they’re done, remove them from the oven and set aside.

Prepare The Sauce

To make the sauce for the pasta, begin by heating 1 Tablespoon extra-virgin olive oil on medium heat in a large skillet.

Add chopped onions and cook them for about 5 minutes or until they become tender and translucent in color.

To the onions add minced garlic, and dried thyme and sage. Combine them well and cook them for 1 more minute, stirring often so the garlic doesn’t burn.

Now add vegetable broth to the skillet and stir it in until combined. Carefully add the roasted butternut squash and stir well.

Simmer the broth and veggies for 5 minutes (stirring occasionally) and then remove the skillet from the heat source.

Pour the mixture into a large bowl and use an immersion blender to turn it into a thick puree. You can also use an electric mixer or a food processor to process it until it is thick and smooth.

Add Remaining Sauce Ingredients

Transfer the butternut squash puree back into the large skillet. Taste the puree and if necessary, adjust the seasoning with additional salt and pepper, to suit your taste.

Stir in heavy whipping cream until it has been fully incorporated into the sauce. NOTE: Substitute whole milk or plant-based milk for the whipping cream, if desired.

Add grated Parmesan cheese (fresh is best if you have it) and continue stirring until the Parmesan is combined and melted.

Toast Walnuts For (OPTIONAL) Topping

If you want to add some chopped toasted walnuts to top the finished pasta, here’s how to quickly do this. Place walnut pieces in a DRY skillet (no butter or oil).

Lightly toast the walnuts on medium heat for about 3 minutes, stirring often so they don’t burn. They are done once they slightly darken and become fragrant.

Transfer the toasted walnuts to a paper towel, set them aside (while you cook the pasta) to enable them to cool to room temperature.

Cook Then Add Penne Pasta To Sauce

Cook the penne pasta in boiling water according to the package instructions. This will typically take about 10-12 minutes to fully cook them.

During the last couple minutes of cooking, transfer about 4 Tablespoons of the starchy pasta water out of the pan and add it to the butternut squash sauce in the skillet.

Stir the starchy water into the sauce until fully incorporated. When the pasta has finished cooking, drain it well (but do not rinse it).

Immediately add the hot, drained pasta to the butternut squash sauce. Toss well, until the pasta and the sauce are fully combined and the pasta is well-coated with sauce.

Serve The Butternut Squash Penne Pasta

Portion the hot pasta into individual serving bowls or dishes. Serve immediately while the pasta and sauce are hot or add a garnish to the pasta before serving.

When I make this dish, I like to add a few additional toppings to garnish the pasta for presentation. This is optional, of course, but I recommend adding some more grated Parmesan cheese, toasted walnuts and a parsley leaf or two.

These additional toppings add texture (crunch from the walnuts), additional Parmesan flavor and a little bitty pop of color (parsley) to the meal.

Butternut Squash Penne Pasta is absolutely creamy and delicious and always is such a beautiful dish to serve to family or dinner guests.

We loved this meatless pasta dish, and I hope you have the opportunity to make it for those you love, too, because I’m confident it will be a big hit!

Thanks for stopping by, and I invite you to come back again soon for more family friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking for More PASTA Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of pasta recipes to choose from, including:

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Recipe adapted from Claire Laurent at: Butternut Squash Pasta Sauce Recipe – Flavor Nectar

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Butternut Squash Penne Pasta

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

Enjoy Butternut Squash Penne Pasta with your family or friends. This meatless, filling and delicious meal yields four generous servings.

Category: Main Dish, Meatless Main Dish

Cuisine: Italian

Keyword: butternut squash penne pasta

Servings: 4

Calories Per Serving: 515 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 pounds butternut squash *approx. 2 pounds
2 Tablespoons extra virgin olive oil *DIVIDED USE
1 small yellow onion peeled/finely chopped
3 cloves garlic minced
½ teaspoon dried thyme
½ teaspoon dried sage
1 cup vegetable broth
½ cup heavy whipping cream *Can sub. whole milk or plant-based
¼ cup grated Parmesan cheese
salt and pepper, to taste
8 ounces penne pasta (uncooked)

Optional Toppings: more grated Parmesan, toasted chopped walnuts, parsley leaves

US Customary - Metric

Instructions

Preheat oven to 400°F.
Slice both ends off squash and peel squash. Remove seeds. Slice squash across width into 1" thick crescent shapes; cut each slice into 1" cubes. Place squash in a bowl. Add 1 TBSP. olive oil; toss to coat. Season lightly with salt/pepper; toss again. Spread squash on a baking sheet in a single layer. Roast at 400°F. for 25-30 minutes or until tender. Remove from oven; set aside.
Heat 1 TBSP. olive oil on medium heat in large skillet. Add chopped onions; cook for 5 minutes or until tender/translucent. Stir in garlic, thyme and sage. Cook 1 more minute, stirring often so garlic doesn't burn.
Stir in vegetable broth until combined. Add squash; stir well. Simmer 5 minutes (stirring often); remove skillet from heat. Pour mixture into a large bowl; use an immersion blender to puree it (or use electric mixer or food processor).
Transfer squash puree back into the skillet. Taste; add more salt/pepper as desired. Stir in cream until fully incorporated. NOTE: Substitute milk or plant-based milk for cream, if desired. Add grated Parmesan cheese; stir until melted.
Cook pasta in boiling water according to package instructions. During last 2 minutes of cooking, transfer 4 TBSP of starchy pasta water out of the pan; add it to the butternut squash sauce; stir it in until combined. When pasta is done, drain it well (but do not rinse it). Immediately add hot drained pasta to the sauce. Toss well, until the pasta and sauce are fully combined.
Divide pasta into serving bowls or dishes. *If desired (optional), garnish each serving with more grated Parmesan, chopped parsley and toasted walnuts (directions for toasting walnuts are below in NOTE). Serve pasta hot and enjoy!

Recipe Notes

NOTE: To toast walnuts: Place chopped walnut pieces in a DRY skillet (no butter or oil). Lightly toast walnuts on medium heat for 3 minutes, stirring often so they don't burn. They're done once they slightly darken/become fragrant. Transfer toasted walnuts to a paper towel; set aside (while you cook pasta) to let them cool to room temperature.

Nutrition Facts

Butternut Squash Penne Pasta

Amount Per Serving (1 g)

Calories 515 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 9g56%

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 39mg13%

Sodium 560mg24%

Potassium 1000mg29%

Carbohydrates 74g25%

Fiber 7g29%

Sugar 9g10%

Protein 13g26%

Vitamin A 24731IU495%

Vitamin C 50mg61%

Calcium 207mg21%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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13
Jun
2026

Bean and Kale Soup

categories: Main Dishes, Meatless Meals, Soups

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Bean and Kale Soup with carrots, celery, onion, kale and beans cooked in an Italian seasoned broth is a delicious, filling “meatless” meal!

Today I want to share a recipe I found online a while ago and adapted to suit our taste buds. It is a delicious meal that is not only delicious, but also filling and meatless.

It is so yummy that even if you are not a vegetarian, you will enjoy it! I know we sure do (and we are meat-lovers at heart!

The recipe is versatile because you can go the easy route and use store bought canned beans OR you can pre-cook another type of dried beans in an Instant Pot. I have included both in the instructions.

All in all, this is a delicious healthy recipe to make and enjoy any time of the year! Here’s how to make bean and kale soup.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Let’s Talk About The BEANS

For this recipe beans are one of the main stars! You can use either canned beans OR you can prepare dried beans, whichever you prefer or have available. Both are equally wonderful in this bean and kale soup!

TIP: Want the quickest and easiest way? Use two (15.5-oz.) cans of cannellini beans that have been rinsed and drained. EASY PEASY!

However, I LOVE using a 10-ounce bag of “15 bean soup mix” (see below), commonly found in grocery stores. It means a longer prep time, but I enjoy having different colors and varieties of beans in this soup (my photos below reflect this).

When I use this dried bean mix for the soup, I make the beans ahead of time in my Instant Pot, which make it convenient for me to add them later when needed.

To do this, add the dry, rinsed beans to the inner pot, then cover them with 4 Cups of water. Cook on HIGH pressure for 40 minutes, then let the pressure naturally release for 15 minutes.

Once done, drain the colorful and flavorful mixture of beans and add them to the soup recipe later when they are called for. It’s pretty simple!

Make The Soup

In a large soup pot, heat extra virgin olive oil on medium heat until the oil is hot, but not smoking. Add chopped onion, sliced celery and carrot. Cook the veggies for 5-6 minutes or until they have softened slightly.

Add minced garlic, thyme, Italian seasoning and red pepper flakes. Continue cooking for one more minute, stirring often so the garlic doesn’t burn. Season to taste with salt and black pepper.

Now add vegetable broth, tomato paste, water and the drained beans (whichever kind you’re using) to the pot. Stir well to combine.

Bring the soup to a gentle simmer and cook for 15 minutes. Stir the soup every few minutes and smash some of the beans in the pot slightly, because this helps to thicken the bean and kale soup.

Finish Making The Soup

After 15 minutes, the soup should be a little bit thicker, and the veggies should be quite tender. Now it’s time for the final step for this soup.

Add the juice of one lemon and a bunch of kale (de-stemmed and torn into smaller pieces) to the soup. Cook the soup for 3-4 more minutes.

As it cooks, the kale will wilt from the heat and reduce greatly in volume. Once the kale has wilted and the soup is fully heated through, it is ready to be served.

Serve The Bean And Kale Soup

To serve, ladle the bean and kale soup into individual bowls while hot. Garnish each serving with finely grated Parmesan cheese (optional, but good) and serve immediately.

The grated Parmesan cheese will melt slightly from the heat of the soup and will add a great pop of additional flavor to the soup, so don’t skip the cheese, if possible!

I hope you and those you love will really enjoy this delicious bean and kale soup as much as we do. It’s a great recipe I am glad to have found and trust you will feel the same way.

Thanks for stopping by, and I invite you to come back again soon for more family friendly recipes. Take care, may God bless you, and have a great day.

Looking For More SOUP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of fantastic soup recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
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Recipe Adapted From: Lena Abraham, via delish.com on 12-21-2018

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0 from 0 votes

Bean and Kale Soup

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Bean and Kale Soup with carrots, celery, onion, kale and beans cooked in an Italian seasoned broth is a delicious, filling "meatless" meal!

Category: Meatless Main Dish, Soup

Cuisine: Italian

Keyword: bean and kale soup

Servings: 6

Calories Per Serving: 220 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 Tablespoon extra virgin olive oil
½ medium yellow onion peeled/ finely chopped
2 stalks celery thinly sliced
1 medium carrot peeled, chopped small
3 cloves garlic peeled, minced
2 teaspoons fresh thyme leaves chopped
½ teaspoon red pepper flakes
1 teaspoon Italian Seasoning
salt and black pepper, to taste
4 cups vegetable broth
2 cups water
1 Tablespoon tomato paste
31 ounces canned cannellini beans (two 15.5 oz. cans) rinsed/drained (SEE NOTE BELOW)
1 medium lemon (juice of)
1 bunch kale torn in small pieces (stems discarded)
Parmesan cheese (OPTIONAL) for garnish

Instructions

Prep For the Beans:

INSTANT POT: Rinse a bag of "15 bean soup mix" dried beans. Add beans to the inner pot. Cover beans with 4 cups of water. Cook on HIGH pressure for 40 minutes, then let pressure naturally release for 15 minutes. Drain and set aside until needed in soup.
CANNED BEANS: Drain and rinse canned beans; set aside until needed in soup.

Make The Soup:

In a large soup pot, heat olive oil on medium heat until oil is hot, but not smoking. Add onion, celery and carrot. Cook, stirring often for 5-6 minutes, or until they have softened slightly. Add minced garlic, thyme, Italian seasoning and red pepper flakes. Continue cooking for 1 minute, stirring often so garlic doesn't burn. Season to taste with salt and black pepper.
Add vegetable broth, tomato paste, water and drained beans (whatever type you use) to the pot. Stir well to combine. Bring soup to a gentle simmer; cook 15 minutes, stirring occasionally. Smash some of the beans with the back of a spoon (this helps thicken the soup).
Add lemon juice and kale to the soup. Cook 3-4 more minutes. As it cooks, kale will wilt and reduce in volume. Once soup is heated through, it's ready to serve.
Ladle soup into bowls. Garnish each serving with finely grated fresh Parmesan cheese (optional, but good) and serve immediately. Enjoy!

Recipe Notes

NOTE: Prep time does not include the time necessary for pre-cooking dried beans in an Instant Pot (as that is optional). If you want to use the "15 bean soup mix", you will only need one, 10-ounce bag.

Caloric calculation was made using two cans of cannellini beans.

Nutrition Facts

Bean and Kale Soup

Amount Per Serving (1 g)

Calories 220 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Sodium 692mg30%

Potassium 871mg25%

Carbohydrates 38g13%

Fiber 9g38%

Sugar 3g3%

Protein 12g24%

Vitamin A 4385IU88%

Vitamin C 26mg32%

Calcium 188mg19%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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24
Jan
2026

Air Fryer Cheese Enchiladas

categories: Air Fryer Recipes, Main Dishes, Meatless Meals, Mexican / Southwestern

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Make air fryer cheese enchiladas in under 15 minutes, using only 5 ingredients! They taste wonderful and are simple to prepare (yields 4).

Do you like enchiladas? I sure do, and today I want to share how easy they are to make in an air fryer! I’ve been eating AND MAKING enchiladas for many, many years, but recently began using my air fryer to make them when it’s really hot and I don’t want to turn on our oven.

Using an air fryer to make delicious cheese enchiladas is simple. Enchiladas are easily stuffed with cheese, onions and sauce, etc., then covered in more sauce and into the air fryer they go!

The results are amazing, so I hope you try making them this way and see what I’m talking about! Here’s how to make air fryer cheese enchiladas.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Corn Tortillas

Corn tortillas can crack a bit at times if you simply roll them around a meat filling. There is a fairly quick and easy solution to ensure the tortillas for the enchiladas are very pliable.

Heat 2 Tablespoons of vegetable oil in a small skillet on medium heat until it is very hot but not smoking. Carefully place one tortilla into the hot oil.

Very quickly flip the tortilla to the other side and then remove it from the hot oil onto paper towels to absorb excess oil. Use tongs to carefully remove the tortilla.

NOTE: Do not fry the tortilla… simply let it get coated on both sides with the hot oil and then remove it!

Continue until all the tortillas have been slightly heated in the oil. Stack them, then pat each one dry before adding the cheese filling.

Prepare The Cooking Dish

Find an ovenproof baking dish that will fit in the basket of your model of air fryer. The glass baking dish I use fit perfectly in the basket of my Cosori air fryer.

Spread ¼ cup of the red enchilada sauce you are using on the bottom of the baking dish and spread until the bottom of the dish is fully covered. Once that is done, you are ready to fill the enchiladas.

TIP: If you don’t have any store-bought red enchilada sauce you can make your own using my recipe for Easy Homemade Enchilada Sauce (it’s easy and really GOOD).

Fill The Tortillas

Fill one tortilla at a time, evenly filling each one with ¼ of the grated cheddar cheese down the middle of the tortilla.

Sprinkle ¼ of the chopped onions on top of the cheese, then spoon a little bit of the remaining enchilada sauce in a line on top of the cheese and onions.

TIP: Reserve a small amount of chopped onions and cheese to sprinkle on top of the enchiladas before you cook them!

Roll one side of the tortilla up and over the filling fairly tightly. Place the enchilada SEAM SIDE DOWN on top of the enchilada sauce in the baking dish.

Top Enchiladas With Onions And Cheese

Pour the rest of the enchilada sauce evenly over the tortillas, fully covering the tortillas. Sprinkle the enchiladas with the small amount of reserved onions.

Evenly divide the reserved grated cheddar cheese on top of the enchiladas. Now the air fryer cheese enchiladas are ready to cook!

NOTE: If your air fryer has a “preheat” function, you can preheat it to 350°F. before filling the enchiladas, in order to save time.

Cook The Air Fryer Cheese Enchiladas

Air fry the cheese enchiladas for 7-8 minutes at 350°F (check on them at the 7-minute mark). When they’re done, the sauce should be bubbling around the edges of the dish, and the cheese should be fully melted.

Carefully remove the dish out of the air fryer basket using hot pads (it’s HOT). Let the air fryer cheese enchiladas cool for a minute to let the cheese cool slightly before they are served.

Optional Garnish For Serving

If you want, garnish the enchiladas with fresh cilantro leaves, guacamole, and/or dollops of sour cream for more color and flavor. This is optional, but you can add those if desired.

Use a spatula to remove the enchiladas one at a time out of the baking dish and onto plates for serving. These enchiladas are cheesy good!

If you have any leftover, cover the dish well and store it in the refrigerator. The enchiladas can easily be reheated in a microwave for another meal.

I really hope you have the opportunity to make and enjoy these delicious air fryer cheese enchiladas. It is easy to make additional batches of them if you need more servings for you and your family.

If you enjoy enchiladas (oven-baked), then be sure to check out my other recipes for Chicken Green Chile Enchiladas, Pork Enchiladas with Lime Cilantro Sauce and Easy Cheesy Enchiladas.

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More AIR FRYER Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of Air Fryer recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Air Fryer Cheese Enchiladas

Prep Time

10 mins

Cook Time

7 mins

Total Time

17 mins

Make air fryer cheese enchiladas in under 15 minutes, using only 5 ingredients! They taste wonderful and are simple to prepare (yields 4).

Category: Main Dish

Cuisine: Mexican

Keyword: air fryer, cheese enchiladas

Servings: 4 enchiladas

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Enchiladas:

4 small corn tortillas
1½ Tablespoons vegetable oil (for frying)
1½ cups grated cheddar cheese
¼ cup chopped yellow onion *divided use
1 cup red enchilada sauce *divided use

For Garnish (optional): cilantro leaves, sour cream, guacamole

US Customary - Metric

Instructions

Heat vegetable oil in small skillet on medium heat until hot. Place 1 tortilla into hot oil. Using tongs, quickly flip tortilla to the other side and then transfer it onto paper towels to absorb excess oil. NOTE: Do not fry the tortilla... simply let it get coated on both sides with hot oil and then remove it! Continue until all the tortillas have been heated in the oil. Pat each one dry before filling.
Use ovenproof pan that fits in your air fryer basket. Spread ¼ cup of enchilada sauce on the bottom of dish until covered. NOTE: If your air fryer has a "preheat" function, preheat to 350°F. in order to save time.
Fill one tortilla at a time with ¼ of the grated cheese down the middle of the tortilla. Sprinkle ¼ of the onions on top, then spoon a little bit of remaining enchilada sauce in a line on top of cheese/onions. TIP: Reserve small amount of onions/cheese to sprinkle on top of enchiladas before they're cooked! Roll one side of the tortilla up and over the filling fairly tightly. Place enchilada SEAM SIDE DOWN on top of sauce in the dish.
Pour remaining enchilada sauce evenly over enchiladas, to cover. Top enchiladas with reserved onions and cheese.
Air fry enchiladas for 7-8 minutes at 350°F (check them at 7 minutes). When done, sauce should be bubbly around edges, and cheese should be fully melted.
Carefully remove dish out of the air fryer basket using hot pads. Let enchiladas cool for a minute before serving. Garnish with fresh cilantro leaves, dollops of sour cream or guacamole (optional). Serve and enjoy!

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07
Nov
2025

Crockpot Cheesy Enchilada Orzo

categories: Main Dishes, Meatless Meals, Side Dishes, Slow Cooker Recipes

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Crockpot Cheesy Enchilada Orzo is a yummy, easy side dish or meatless meal with corn, tomatoes, black beans, cheese, green chiles and spices.

Today I want to share a recipe for a delicious crockpot cheesy enchilada orzo. I found the original recipe online and then made a couple changes to suit our tastes.

If you enjoy Mexican food or the flavors typically enjoyed in a delicious enchilada, then I’m pretty positive you will enjoy this dish, too!

Because a slow cooker (or “crockpot” is used) to cook this dish, you can set the timer to fit your schedule, let it do it’s “thing” and about half an hour before you want to serve it, you will add a few remaining ingredients. It really could not be any easier to make!

Not only is it absolutely delicious, but it also makes a lot! If you choose to serve the enchilada orzo as a side dish, you should get approximately 10-12 servings.

When you serve it as a main dish, it will yield between 6-8 servings. So… grab your slow cooker and let me show you how easy it is to make crockpot cheesy enchilada orzo!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Fill The Crockpot

Pour two (14.5 oz.) cans of diced tomatoes (and the juice) into a crockpot/slow cooker. Add one (10 oz.) can of red enchilada sauce, and one can (4.5 oz.) of diced green chiles (drained).

Pour in ½ cup of vegetable broth, plus one can (15.25 oz.) of drained whole kernel corn and one can (15 oz.) of drained and rinsed black beans.

Stir all these ingredients very well until they are fully combined in the crockpot. This mixture I will call the “sauce”, because it is the foundational liquid base for this recipe.

Top the “sauce” with 4 oz. of cream cheese, cut into cubes or small pieces. Distribute it evenly over the surface and then add sharp cheddar cheese.

I use three thin slices, cut into smaller pieces (as shown below). You can substitute cubes of sharp cheddar cheese, if necessary.

Do not stir the cheese in- simply let the two cheeses rest on the surface. Secure the lid on the slow cooker and cook on LOW heat for 7-8 hours OR on HIGH heat for 3-4 hours

Make The Seasoning Mix

While the slow cooker does its thing, you can whip up the seasoning mix to be added to this dish later. In a small bowl, combine salt, pepper, chili powder, ground cumin and garlic powder. Set aside.

Measure 2 cups of dried orzo pasta into a small bowl and set it aside to be ready to add later to the slow cooker. You will also need some extra vegetable broth available (approx.½ cup) to add to the orzo later, if necessary, to achieve the right consistency.

After The “Sauce” Finishes Cooking

When the cooking time has concluded, remove the lid from the crockpot/slow cooker. Stir the mixture very well until the cheeses have melted and are fully incorporated into the “sauce”.

Once the cream cheese and sharp cheddar cheese have been incorporated well, it’s time to add the final ingredients to the crockpot.

Time To Add The Orzo And Spices

Add the dried orzo and the seasoning mix to the crockpot. Stir these into the “sauce” very well until they are fully combined with the other ingredients.

Add about ½ cup more vegetable broth to the crockpot and stir to combine. This additional liquid helps the dry orzo pasta to cook. Put the lid back on the slow cooker.

Cook the crockpot cheesy enchilada orzo for 30 more minutes on HIGH heat. After 15 minutes has passed, open the lid and stir everything well.

If it looks like almost all of the liquid has already been absorbed, stir in a little bit more vegetable broth, as necessary.

Continue cooking until the orzo is tender to the bite (yep, take a tiny taste). If it needs a little bit more time to become tender, add a teensy bit more broth and continue cooking a few more minutes.

Serve The Crockpot Cheesy Enchilada Orzo

When the orzo is tender and almost all liquid has been absorbed, this dish is done and can be served immediately. Take a quick bite and add additional salt and pepper if desired, to suit your taste.

Crockpot Cheesy Enchilada Orzo can be served as a flavorful side dish OR it can be enjoyed as a meatless main dish. The black beans and corn provide protein, which is good to know if you’re serving it as a meatless main dish!

We enjoy serving the orzo topped with a dollop of sour cream and fresh cilantro as a garnish, but that is optional! The orzo tastes absolutely delicious (so much flavor) and is really filling.

That’s A LOT Of Orzo!

This recipe also makes a LOT or crockpot cheesy enchilada orzo. Since it is just my husband and myself now that our sons are grown and live elsewhere, I divide it up after we’ve enjoyed our meal.

One serving goes into the freezer for later use, one is garnished and refrigerated to eat as leftovers. I even had enough to give a container full to a friend (who is vegetarian) to enjoy!

The orzo can easily be reheated in a microwave (don’t add the optional sour cream and cilantro before you reheat it). It also freezes very well if sealed in an airtight freezer container.

NOTE: If necessary, stir in a tiny bit of water (or more broth) to the orzo when you reheat it, as it may have absorbed even more of the liquid while refrigerated.

I hope you have the chance to make this delicious crockpot cheesy enchilada orzo for yourself, your family, and for others you love. This dish has amazing flavor, and I truly believe you will enjoy it, hopefully as much as we do.

Thank you for stopping by today, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More ORZO Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of ORZO recipes to choose from, including:

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Recipe Adapted from Chungah Rhee at: Slow Cooker Enchilada Orzo – Damn Delicious

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Crockpot Cheesy Enchilada Orzo

Prep Time

10 mins

Cook Time

7 hrs 30 mins

Total Time

7 hrs 40 mins

Crockpot Cheesy Enchilada Orzo is a yummy, easy side dish or meatless meal with corn, tomatoes, black beans, cheese, green chiles and spices.

Category: Main Dish, Side Dish

Cuisine: Mexican, Southwestern

Keyword: crockpot, slow cooker, cheesy enchilada orzo

Servings: 12 side dish servings or 6 main dish servings

Calories Per Serving: 197 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

29 ounces canned diced tomatoes (= two 14.5 oz. cans) including juice
10 ounces canned red enchilada sauce = one 10 oz. can
4.5 ounces canned chopped green chiles drained
1 cup vegetable broth* *DIVIDED USE*
15.25 ounces canned whole kernel corn drained
15 ounces canned black beans rinsed and drained
4 ounces cream cheese cut into cubes
3 thin slices sharp cheddar cheese cut in small pieces
2 cups dried orzo pasta

For Seasoning Mix:

¾ teaspoon kosher salt
½ teaspoon chili powder
¼ teaspoon ground black pepper
¼ teaspoon ground cumin
¼ teaspoon garlic powder

US Customary - Metric

Instructions

Put tomatoes (plus juice), enchilada sauce, *½ cup of vegetable broth, green chiles, corn and black beans into a slow cooker. Stir well, until they are combined.
Distribute cream cheese cubes and sharp cheddar pieces evenly on top. Do not stir the cheese in- simply let the two cheeses rest on top. Secure the lid on the slow cooker; cook on LOW heat for 7-8 hours OR on HIGH heat for 3-4 hours.
In a small bowl, combine salt, pepper, chili powder, ground cumin and garlic powder. Set aside.
When crockpot cooking time has ended, remove the lid from the crockpot/slow cooker. Stir well, until the cheeses have melted and are fully incorporated.
Add the orzo and seasoning mix to the crockpot. Stir until well combined. Add ½ cup more vegetable broth; stir to combine. Put the lid back on the slow cooker. Cook 30 more minutes on HIGH heat, stirring it HALFWAY (after 15 minutes) through the cooking time. When stirring, if it looks like almost all the liquid has already been absorbed, add a little more vegetable broth, as necessary. Cover slow cooker. Continue cooking for the remaining 15 minutes until the orzo is tender to the bite (take a tiny taste). If it needs a little bit more time to become tender, continue cooking 2-3 more minutes.
Take another quick bite to verify orzo tenderness; add additional salt and pepper if desired. Serve immediately, and garnish with sour cream, cilantro or avocado slices, if desired (optional). Enjoy!

Recipe Notes

NOTE: The caloric calculation is an estimate per SIDE SERVING, based on a total yield of 12 side dish servings.

Nutrition Facts

Crockpot Cheesy Enchilada Orzo

Amount Per Serving (1 (1/12 of total))

Calories 197 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 5mg2%

Sodium 802mg35%

Potassium 375mg11%

Carbohydrates 36g12%

Fiber 5g21%

Sugar 5g6%

Protein 8g16%

Vitamin A 374IU7%

Vitamin C 12mg15%

Calcium 60mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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26
Jul
2025

Panzanella Salad

categories: Meatless Meals, Salads

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Panzanella Salad is a classic Mediterranean dish with tomatoes, croutons, white beans, arugula, Parmesan & herbs in oil and vinegar dressing.

Panzanella salad is a classic dish, famous throughout the Mediterranean region, especially the Tuscan region of Italy where it is generally thought to have its roots.

Apparently, this dish started out as a simple way for “common people” to use up their stale homemade bread. They would combine it with oil, vinegar, herbs, and vegetables like cucumbers, etc. to make a meal.

Once tomatoes were introduced into Europe, they were added to the basic salad and soon this simple peasant salad became a favorite “bread and tomato” salad. Eventually even the royal class came to love this flavorful salad and the rest is history, as they say.

Today I want to show you how easy a panzanella salad (with cannellini beans and arugula) is to make. I can assure you it’s really delicious and hopefully this encourages you to try it! Here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Bread Croutons

TIP: I recommend baking the croutons while the salad is marinating (see further below) in order to save time.

Cut STALE Italian Bread (or sourdough) into bite-sized cubes (crust included). Using stale bread is the best way to ensure the croutons hold their shape and don’t get soggy!

You will need about 2 cups of cubed stale bread for this salad. Toss the bread cubes with a Tablespoon of extra virgin olive oil to cover and then lightly season with salt and black pepper.

Place them in a single layer on a baking sheet. Bake in a preheated 350°F. oven for 15-20 minutes, being sure to stir them every 4-5 minutes until they become lightly browned and crisp.

The two photos shown below are from a previous blog post of mine showing how to make Air Fryer salad croutons (with butter and spices). I used these nicely seasoned croutons when I photographed this recipe.

Make A Simple Dressing For The Salad

The salad dressing for panzanella salad is very simple to make and uses only a few ingredients. The key is to make the dressing in the same bowl you will serve the salad in.

The reason to use the same salad bowl is because the remaining salad ingredients will be added into the bowl later.

Whisk together 1½ Tablespoons of red wine vinegar and ⅛ teaspoon salt. Slowly drizzle in 1½ Tablespoons of extra virgin olive oil, WHISKING CONSTANTLY while you add it!

Once the oil and vinegar mixture has emulsified (completely blended), the dressing is ready for the final ingredient additions.

Add Tomatoes, Beans, Herbs And Let Marinate

Chop the tomatoes, saving all the juice and seeds. Place the chopped tomatoes and all the seeds and juice into the bowl. The dressing will take on a slightly red color.

Next add drained cannellini beans (for protein!), thin red onion slices, fresh basil and fresh oregano (½ the total amount of basil and oregano called for).

Toss these salad ingredients together well, to ensure they are all covered fairly well with the oil and vinegar salad dressing.

Once they’re fully combined, let the salad “rest and marinate” for 20 minutes. This is a perfect time to bake the croutons!

Finish The Panzanella Salad

After the panzanella salad has marinated for 20 minutes, add 1½ cups of baby arugula to the salad. I was fortunate to be able to use our first picking of baby arugula from our backyard raised bed garden! Whoo Hoo!

Now add the toasted (cooled) croutons and toss the panzanella salad very well, to cover everything with the salad dressing. I’m always amazed at how good this salad smells, because of the fresh basil and oregano!

Take a small bite and season with additional salt and black pepper, if desired. Now the last step is to garnish the salad with Parmesan cheese and serve!

Right before serving, add the Parmesan. You can finely grate it on top of the salad (shown in the 1st photo below) or use the other way, shown in the 2nd photo below.

The other way we enjoy adding the fresh Parmesan is to very thinly slice the cheese and add the thin ribbons of cheese to the salad (shown below).

There’s no right or wrong way to add the parmesan cheese… just make sure you add it! The Parmesan adds another layer of fantastic flavor to this delicious savory salad.

Serve the panzanella salad immediately and enjoy it’s fantastic Mediterranean-inspired flavor! We enjoyed it this time served alongside a small piece of grilled halibut (and salsa). YUM!

I hope you have the opportunity to make this classic salad for yourself and those you love. My hope is that you enjoy it as much as we do!

Thank you so much for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More SALAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious salad recipes (savory and sweet) to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
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Recipe adapted from: “The Complete Mediterranean Cookbook”, page 91, published in 2016 by The Editors of America’s Test Kitchen

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Panzanella Salad

Prep Time

10 mins

Cook Time

0 mins

Resting Time (inactive prep)

20 mins

Total Time

30 mins

Panzanella Salad is a classic Mediterranean dish with tomatoes, croutons, white beans, arugula, Parmesan & herbs in oil and vinegar dressing.

Category: Salad

Cuisine: Mediterranean

Keyword: panzanella salad

Servings: 3

Calories Per Serving: 324 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Croutons:

2 cups stale Italian or sourdough bread cubes
1 Tablespoon extra virgin olive oil
salt and pepper, to lightly season

For Dressing And Salad:

1½ Tablespoons red wine vinegar
⅛ teaspoon salt
1½ Tablespoons extra virgin olive oil
¾ pound ripe red tomatoes* *cored/ chopped (SAVE JUICE/SEEDS)
1 cup cannellini beans drained and rinsed
½ small red onion very thinly sliced
1½ Tablespoons fresh basil* chopped *DIVIDED USE
1 Tablespoon fresh oregano minced *DIVIDED USE
1¾ cup baby arugula
salt and pepper to taste
1 ounce Parmesan cheese grated or shaved

US Customary - Metric

Instructions

For Simple Homemade Croutons:

Cut STALE bread into bite-sized cubes. Toss bread cubes well with 1 Tbsp. olive oil then season lightly with salt/pepper. Place cubes in a single layer on baking sheet. Bake at 350°F. for 15-20 minutes, stirring every 4-5 minutes until lightly browned and crisp. Remove from pan; let cool.

Salad Dressing And Salad:

Make salad dressing in the same bowl you will serve the salad in. Whisk together 1½ Tbsp. red wine vinegar and ⅛ tsp. salt. Slowly drizzle in 1½ Tbsp. olive oil, WHISKING CONSTANTLY while adding!
Chop tomatoes, saving the juice and seeds. Place tomatoes, seeds and juice into bowl with salad dressing. Add cannellini beans, red onion, ¾ Tbsp. fresh basil and ½Tbsp. oregano (this is half of total amt. called for). Toss well, to cover everything with salad dressing. Set bowl aside. Let salad "rest and marinate" for 20 minutes.
Add arugula and croutons to salad; toss to combine everything. Take a bite, season with additional salt and black pepper, if desired.
Garnish salad with grated or shaved Parmesan cheese. Serve immediately. Enjoy!

Recipe Notes

TIP: I recommend baking the croutons while the salad "rests" (for 20 minutes). in order to save time!

Nutrition Facts

Panzanella Salad

Amount Per Serving (1 (1/3 of total))

Calories 324 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 7g44%

Trans Fat 0.05g

Polyunsaturated Fat 3g

Monounsaturated Fat 11g

Cholesterol 6mg2%

Sodium 715mg31%

Potassium 415mg12%

Carbohydrates 27g9%

Fiber 6g25%

Sugar 10g11%

Protein 10g20%

Vitamin A 1377IU28%

Vitamin C 19mg23%

Calcium 211mg21%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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02
May
2025

Instant Pot Macaroni and Cheese

categories: Instant Pot Recipes, Main Dishes, Meatless Meals

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Enjoy yummy Instant Pot Macaroni and Cheese, with a creamy sauce of sharp white cheddar cheese, American cheese, butter, milk and seasoning.

I don’t know about your family, but ours LOVES macaroni and cheese! While macaroni and cheese is not known for being a really HEALTHY meal which is an understatement (*cough, cough), we still love it and have loved it since we were young kids!

Today I want to share a recipe I make for us – Instant Pot Macaroni and Cheese, and it’s really good. The Instant Pot cooks the pasta so quickly and then everything else is simply added, stirred, melted, seasoned and then served!

By the way, if you don’t own an Instant Pot, be sure to check out my recipe for delicious Easy Stovetop Macaroni and Cheese!

If you are fortunate enough to have an Instant Pot (I was given mine and am grateful for it), I hope you’ll consider trying this yummy recipe. It can be served as a side dish or as a main dish (meatless). Here’s how to make Instant Pot macaroni and cheese.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Cook the Macaroni Noodles

Place uncooked macaroni noodles, chicken broth and butter in the inner cannister of the Instant Pot. Give them a good stir, then press the pasta down as much as possible into the liquid. NOTE: You can substitute water for the chicken broth, if desired.

Lock the lid in place, then flip the pressure release valve to SEALING. Now press the MANUAL button (high pressure) and set the timer for 4 minutes. It will take 5-10 minutes for the Instant Pot to reach full internal pressure and then the pressure gauge button will pop up.

The cooking program (and timer) will begin pressure cooking once the machine has reached full pressure. When the cooking time is completed, the machine should beep. Perform a quick release of the steam inside the pot by flipping the pressure release valve to VENTING.

When all steam (and pressure) has been fully released, the pressure gauge button should drop back down, indicating it is safe to open the lid of the Instant Pot.

Add The Remaining Ingredients

Press the CANCEL button to end the cooking program, open the lid and then press the SAUTÉ button. Add milk, Tabasco (or other hot sauce) and yellow table mustard to the cooked noodles in the pot.

Mix the milk, mustard and hot sauce into the pasta very well, to combine them with the cooked pasta. Keep stirring, so the noodles don’t stick to the bottom while heating them on Sauté.

Add American cheese to the pasta and give it a quick stir to combine. I cut mine into small pieces so it will melt faster. The use of American cheese gives the macaroni a nice creamy texture once it melts.

Stir in grated sharp white cheddar cheese and continue to stir constantly until all the cheese has fully melted and been “merged” with the noodles.

Final Step

The Instant Pot mac and cheese should be hot, tender, and the sauce should be quite creamy and cheesy. Stir in a teaspoon of butter and add additional milk, if desired.

The sauce will thicken as the cheese melts, so if you want the sauce to be creamier, add more milk (a little at a time) until the sauce reaches the consistency you prefer.

Take a bite and then season the Instant Pot mac and cheese with salt and black pepper to suit your taste. Continue to cook and stir, and once the pasta is fully heated through, it’s ready to serve. Remember to press CANCEL to turn off the heat for the Instant Pot.

Serve The Instant Pot Macaroni And Cheese

When the Instant Pot mac and cheese is hot, either transfer it to a large serving bowl OR scoop it straight out of the inner pot onto individual plates.

Serve the mac and cheese immediately while hot and enjoy it as meatless main dish or as a side dish served with a favorite entree.

I hope you have the opportunity to make Instant Pot Macaroni and Cheese for those you love. It really is a tasty side dish OR meatless main dish, and I trust you’ll enjoy it!

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More INSTANT POT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located in the Menu at the top of the page. I have some wonderful Instant Pot recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Facebook page: The Grateful Girl Cooks!
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Instant Pot Macaroni and Cheese

Prep Time

10 mins

Cook Time

4 mins

Pressurization (Instant Pot) (approx.)

10 mins

Total Time

24 mins

Enjoy yummy Instant Pot Macaroni and Cheese, with a creamy sauce of sharp white cheddar cheese, American cheese, butter, milk and seasoning.

Category: Main Dish, Side Dish

Cuisine: All Cuisines

Keyword: Instant pot, macaroni and cheese, meatless

Servings: 8 side dish servings (½ cup)

Calories Per Serving: 485 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2¼ cups low sodium chicken broth can substitute water
16 ounces elbow macaroni uncooked
2 TBSP. butter
¾ cup low-fat milk
1 TBSP. Tabasco sauce or other hot sauce
1½ tsp. yellow mustard
8 ounces American cheese (or Velveeta) cut in small pieces
8 ounces white sharp cheddar cheese grated
salt and black pepper, to taste
1 tsp. butter + more milk (if desired) for creaminess

US Customary - Metric

Instructions

Place macaroni, chicken broth (or water) and 2 Tbsp. butter in the Instant Pot. Stir, then press pasta down as much as possible into liquid. Lock lid; set pressure release valve to SEALING. Press MANUAL button (high pressure) and set timer for 4 minutes. It takes about 5-10 minutes to reach full pressure (pressure gauge button will pop up) and then cooking program will begin. When done cooking, perform a quick release of steam by turning pressure release valve to VENTING. When all steam (and pressure) is fully released, pressure gauge button should drop back down, indicating it's safe to open the lid.
Press CANCEL button, open lid then press the SAUTÉ button. Add milk, Tabasco and mustard to the cooked noodles. Stir well, to combine, so noodles don't stick to the bottom while heating.
Add American cheese; stir to combine, then add sharp white cheddar. Continue heating, stirring constantly until all cheese is melted and incorporated.
Mac and cheese should be hot, tender, and the sauce should be creamy. Stir in remaining 1 tsp. butter. Sauce thickens as the cheese melts, so if you want the sauce creamier, add more milk until it reaches the consistency you prefer. Take a bite, season with salt and pepper, to taste. Continue to heat and stir until pasta is fully heated through. Serve hot and enjoy!

Nutrition Facts

Instant Pot Macaroni and Cheese

Amount Per Serving (1 (½ cup))

Calories 485 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 13g81%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 68mg23%

Sodium 780mg34%

Potassium 279mg8%

Carbohydrates 46g15%

Fiber 2g8%

Sugar 3g3%

Protein 21g42%

Vitamin A 686IU14%

Vitamin C 1mg1%

Calcium 540mg54%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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18
Mar
2025

Apple Broccoli Quinoa Salad

categories: Meatless Meals, Salads

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Enjoy delicious, healthy Apple Broccoli Quinoa Salad with broccoli, apple, feta cheese, walnuts and quinoa in a honey Dijon salad dressing!

Do you enjoy eating quinoa (pronounced KEEN-wah)? I have used it in quite a few recipes here on my blog. If you aren’t familiar with this “superfood”, let me take a second to give you a very brief overview.

Quinoa has been around for thousands of years, and it originated in the Andes mountains of Chile, Bolivia and Peru with the Inca civilization who considered it a sacred food.

It is the SEED of a grain crop grown specifically for those very seeds! Nutritious quinoa has grown increasingly popular in the United States over the past couple decades!

Quinoa is naturally gluten-free, high in fiber and is a very good source of protein, vitamins and minerals. It is incredibly simple to prepare and provides a good protein foundation for this yummy, nutritious apple broccoli quinoa salad. I hope you enjoy it- here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Quinoa

Use a fine mesh strainer to rinse and then drain ½ cup of uncooked quinoa very well. This helps to remove any impurities that may be present.

Bring ¾ cup of water to a full boil (on HIGH) in a medium-sized saucepan. Once the water is at a full boil, add the drained quinoa. Reduce the heat to LOW, and put a lid on the pan, leaving the LID slightly offset to let a bit of steam escape.

Simmer the quinoa for 12-13 minutes on LOW heat OR until all the water has been absorbed. One the quinoa is finished cooking, remove the lid and use a fork to “fluff” up the quinoa in the saucepan.

Let the quinoa cool by transferring it out of the hot pan into a bowl, stirring it occasionally as it cools.

Lightly “Toast” The Walnuts

By lightly “toasting” the chopped walnuts, you can add a bit more flavor AND crunchiness to the salad. It is easy to do this by heating a skillet on MEDIUM heat until fairly hot. That’s right! You do NOT put them in a toaster (ha ha!)

Add chopped walnuts and let them “toast”, stirring them often until they are slightly browned and have become aromatic. This only takes a few minutes! Once they’re done, immediately transfer the walnuts from the hot skillet onto a plate or paper towels to completely cool.

Make The Salad Dressing

Now it’s time to make the flavorful salad dressing for the salad. It’s a CINCH! Place the ingredients (olive oil, apple cider vinegar, Dijon, honey, sea salt and black pepper) in a small bowl.

Use a whisk to mix these ingredients until they have emulsified and are fully blended. The result should be a smooth, creamy salad dressing with no separation of oil and vinegar.

TIP: If you do not have access to a whisk, you can put the salad dressing ingredients into a small jar with a secure lid. Shake the jar really well until they’re FULLY combined.

Assemble The Salad

When you are ready to assemble the salad, place 3 cups of freshly chopped broccoli (small pieces) into a medium-sized salad bowl. Add one cored, chopped UNPEELED red honey crisp apple (or substitute), then squeeze the juice of a small lemon over the top.

Stir these three ingredients very well until combined. The lemon juice helps the apple pieces to not turn brown as they are exposed to the air!

Add crumbled feta cheese and the cooled, cooked quinoa and toss the apple broccoli quinoa salad until combined.

Give the salad dressing a good stir so it is again combined, then pour it over the salad, and toss again until fully mixed. Take a small taste and add additional salt and pepper, if desired.

Serve The Apple Broccoli Quinoa Salad

Now the salad is ready to be served and enjoyed! If desired, you can refrigerate the salad for a while if you prefer it well-chilled, but it is delicious either way!

The leftovers will keep well for 3-4 days if stored in the refrigerator in an airtight container. The apples (if covered well with lemon juice when making the salad) should also stay crisp and un-browned!

This healthy salad is delicious, and I enjoy it as a protein-packed quick lunch OR as a side dish served with a main dish at dinner. I hope you have the chance to make it for yourself and/or those you love.

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More QUINOA Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of recipes featuring quinoa, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Original recipe source (and with thanks to Jenn Laughlin) at https://peasandcrayons.com/broccoli-apple-quinoa-salad/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Apple Broccoli Quinoa Salad

Prep Time

15 mins

Cook Time

13 mins

Total Time

28 mins

Enjoy delicious, healthy Apple Broccoli Quinoa Salad with broccoli, apple, feta cheese, walnuts and quinoa in a honey Dijon salad dressing!

Category: Meatless Main Dish, Salad, Side Dish

Cuisine: All Cuisines

Keyword: apple broccoli quinoa salad

Servings: 4

Calories Per Serving: 322 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Salad:

½ cup quinoa (uncooked) rinsed/ drained well
¾ cup water
⅓ cup walnuts chopped/ pan-toasted
3 cups chopped fresh broccoli cut in small pieces
1 medium honey crisp apple (do not peel) cored, chopped in small pieces
1 small lemon
⅓ cup feta cheese crumbles

For Salad Dressing:

2½ Tablespoons extra virgin olive oil
1 Tablespoon Dijon mustard
1 Tablespoon apple cider vinegar
¾ Tablespoon honey
¼ teaspoon sea salt
⅛ teaspoon black pepper

US Customary - Metric

Instructions

Use a fine mesh strainer to rinse and fully drain quinoa to remove any impurities.
COOK QUINOA- Bring water to a full boil (on HIGH) in a medium saucepan. Once water is boiling, add quinoa. Reduce heat to LOW; put a lid on pan, leaving LID slightly offset to let some steam escape. Simmer quinoa 12-13 minutes on LOW OR until water has been absorbed. Remove lid- use a fork to "fluff" quinoa in pan. Remove quinoa from hot pan into a bowl, stirring occasionally as it cools.
TOAST WALNUTS- Heat a skillet on MEDIUM. Add chopped walnuts; cook, stirring often until they're slightly browned and aromatic (3-4 minutes). Immediately transfer walnuts out of hot skillet onto a plate or paper towels to cool.
MAKE SALAD DRESSING- Place olive oil, apple cider vinegar, Dijon, honey, sea salt and black pepper in a small bowl. Use a whisk to mix until they have emulsified and are fully blended into a smooth, creamy salad dressing with no separation of oil and vinegar. TIP: If you don't have a whisk, put ingredients in a small jar with a secure lid. Shake jar really well until FULLY combined.
MAKE SALAD- Place chopped broccoli in a medium salad bowl. Add cored, chopped UNPEELED apple, then squeeze juice of small lemon on top. Mix until well-combined (lemon juice helps apple pieces not turn brown when exposed to air). Add feta and cooled quinoa. Toss to combine.
Give salad dressing a good stir, then pour over salad. Toss to combine. Take a bite of salad; add additional salt and pepper, if desired.
Serve salad immediately OR cover and refrigerate until ready to serve! Leftovers should keep well for 3-4 days if stored in airtight container in refrigerator (apple pieces should remain crisp and un-browned, as well). Enjoy!

Recipe Notes

NOTE: Can substitute other red, sweet crisp apples such as McIntosh, Fuji, Gala, etc. instead of honey crisp apples, if desired.

Nutrition Facts

Apple Broccoli Quinoa Salad

Amount Per Serving (1 (1/4 of total))

Calories 322 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 4g25%

Polyunsaturated Fat 6g

Monounsaturated Fat 8g

Cholesterol 11mg4%

Sodium 356mg15%

Potassium 476mg14%

Carbohydrates 32g11%

Fiber 6g25%

Sugar 10g11%

Protein 9g18%

Vitamin A 502IU10%

Vitamin C 75mg91%

Calcium 127mg13%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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14
Mar
2025

Easy Lentil Minestrone

categories: Main Dishes, Meatless Meals, Soups

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Make a pot of Easy Lentil Minestrone, with veggies, lentils, beans and pasta. This one-pot soup is low-calorie, meatless, tasty and filling!

Today I want to share a delicious “meatless” soup recipe I found online a while ago. It is absolutely scrumptious and full of veggies and good protein from lentils! This soup is more filling than regular vegetable soup, because of the added white beans and pasta!

Recently a dear family member had surgery, and I offered to bring her a meal once she was home recuperating. She is a vegetarian, so I took her a big pot of easy lentil minestrone, along with some cheddar biscuits and brownies. She told me she loved it!

We love this hearty soup too, even though my husband and I are not vegetarians. Easy Lentil Minestrone has amazing flavor and texture from the veggies, lentils, beans and pasta. I only made a couple of changes to the original recipe, to suit our taste.

I’ve been making wonderful homemade minestrone (with beef) for over 45 years using a recipe from a family friend, but this meatless recipe (from another source) is equally delicious. Here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Cook The Vegetables

Heat extra virgin olive oil on medium-high heat in a heavy-duty sauce pot or a large Dutch oven until very hot (but not smoking).

Add chopped onion, carrots and celery to the hot oil. Cook the veggies until they become tender. This usually takes about 6-7 minutes.

Add minced garlic, salt, Italian seasoning and black pepper to the veggies, and stir well, to combine these ingredients. Cook for 1 minute, stirring it constantly so the garlic doesn’t burn.

Make The Minestrone Soup

Now it’s time to turn those cooked vegetables into a big pot of yummy soup! Pour in vegetable broth, water, and two 14.5-ounce cans of diced tomatoes (including the juice). Stir to combine these ingredients.

Add brown (or green) lentils and two dried bay leaves (found in spice section at store) to the soup pot. Stir well, then bring the soup to a FULL BOIL.

Once it’s boiling, turn the heat down to LOW and put a lid on the soup pot. Let the soup simmer on low heat for 25 minutes, without opening the lid or disturbing the soup.

Add Beans And Pasta

After 25 minutes remove the lid from the soup pot and turn the heat back up to MEDIUM. You will notice the soup has reduced slightly in volume, and that is to be expected.

Stir the uncooked macaroni noodles and one can of drained Great Northern Beans (or Cannellini Beans) into the soup until they have been incorporated.

Cook the soup (uncovered), stirring often for about 10-11 minutes, or until the pasta is tender to the bite.

TIP: As the pasta cooks it will absorb some of the liquid. You may find it helpful to add additional broth or water to “thin out” the soup slightly, to suit your taste.

Final Step

Remove the soup pot from the heat source and stir in fresh baby spinach leaves (whole or chopped). As you stir, the heat of the soup will “cook” the spinach until it wilts.

Once the spinach has wilted, take a small taste of the soup. If you find it needs additional salt and pepper to suit your taste, stir it in at this point, right before serving.

Serve And Enjoy Easy Lentil Minestrone Soup

Ladle the minestrone into individual bowls and serve immediately while hot. You can add grated Parmesan cheese to each serving, if desired, for even more flavor (optional, but good).

This recipe (as written) will yield approximately 12, one-cup servings of the soup and is very filling and still low-calorie!

A one cup serving is perfect for a quick lunch, but if you plan to serve this as a “main dish” serving, I recommend doubling this amount.

I hope you have the chance to make this delicious soup for yourself and for those you love! Yes, it has a fairly long list of ingredients but trust me… it’s so worth it!

Easy lentil minestrone not only tastes amazing, but it is very filling!

TIP: The original creator of this recipe also shared how to prepare this meal in a slow cooker. I’ve included the directions in the NOTES section of the printable recipe card below. I have not tried this way of preparing the minestrone but included it in case this method is of interest to you.

Thank you for stopping by today, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More SOUP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of delicious soup recipes to choose from, including:

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Recipe adapted from: Jenn Laughlin at: Easy One-Pot Lentil Minestrone Soup – Peas and Crayons

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Easy Lentil Minestrone

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

Make a pot of Easy Lentil Minestrone, with veggies, lentils, beans and pasta. This one-pot soup is low-calorie, meatless, tasty and filling!

Category: Main Dish, Side Dish, Soup

Cuisine: Italian

Keyword: easy lentil minestrone

Servings: 12 (one cup servings)

Calories Per Serving: 193 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons extra virgin olive oil
1 medium yellow onion peeled, diced
3 medium carrots peeled, diced
2 stalks celery finely chopped
4 teaspoons minced garlic
1 teaspoon salt
1 teaspoon Italian seasoning
¾ teaspoon black pepper
5 cups vegetable broth
2 cups water +more, as needed
2 14.5 oz cans diced tomatoes including juice
2 bay leaves
1 cup elbow macaroni uncooked
1 cup brown lentils or green lentils
15 ounces canned Great Northern Beans drained (or substitute cannellini beans)
2 cups fresh baby spinach leaves whole or chopped

US Customary - Metric

Instructions

Heat olive oil on medium-high in a heavy-duty sauce pot or large Dutch oven until hot (not smoking). Add onion, carrots, celery; cook until tender (6-7 minutes), stirring often.
Add garlic, salt, Italian seasoning, pepper; stir well. Cook 1 minute, stirring constantly so garlic doesn't burn. Pour in veggie broth, water, and diced tomatoes (including juice). Stir to combine.
Add lentils and bay leaves. Stir, then bring soup to a FULL BOIL. Reduce heat to LOW; put a lid on soup pot. Simmer for 25 minutes, without disturbing.
Remove lid from soup pot; increase heat to MEDIUM. Soup will have slightly reduced in volume. Add uncooked macaroni and drained beans. Stir well. Cook (uncovered) for 10-11 minutes or until pasta is tender. TIP: As pasta cooks it will absorb some liquid. Add more broth or water to "thin" soup slightly, as desired.
Remove soup from heat; stir in spinach. The hot soup will "cook/wilt" the spinach. Once spinach has wilted, taste soup; add additional salt and pepper if needed.
Ladle hot soup into bowls; serve immediately. Top with grated Parmesan (optional), if desired.

Recipe Notes

NOTE: Jenn Laughlin (original author) shared how to use a slow cooker for this recipe:

Place all ingredients (except macaroni, beans, spinach) in slow cooker. Cover; cook on LOW 9-10 hours OR Cook on HIGH 5-6 hours. Stir in pasta, beans. Cover again; cook till pasta is al dente (10+ minutes). Stir in spinach. Season w/ additional salt and pepper, if desired. Serve.

Nutrition Facts

Easy Lentil Minestrone

Amount Per Serving (1 (one cup))

Calories 193 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 0.5g3%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Sodium 708mg31%

Potassium 562mg16%

Carbohydrates 33g11%

Fiber 9g38%

Sugar 4g4%

Protein 10g20%

Vitamin A 3347IU67%

Vitamin C 11mg13%

Calcium 78mg8%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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08
Oct
2024

Pumpkin Risotto

categories: Main Dishes, Meatless Meals

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Creamy Pumpkin Risotto is a delicious, meatless dish made with Arborio rice, veggie broth, white wine, butter, pumpkin, ginger and basil.

Today I want to share a yummy recipe I found years ago for a creamy, meatless pumpkin risotto. I think it’s a fun meal to make during the Fall when everything seems to be pumpkin this, and pumpkin that!

However, since the pumpkin used to make the risotto is canned pumpkin puree which can be bought in almost any grocery store, it is a convenient dish that can be made and enjoyed as a MAIN dish or SIDE dish ANY TIME of the year! Whoo Hoo!

Even if you have never made risotto before, please give this recipe a try. You only need to be able to add ingredients and continuously stir the risotto as it cooks. It’s EASY! Here’s how to make pumpkin risotto.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Heat The Veggie Broth

Place about 4 cups of vegetable broth in a large saucepan. Heat the broth on LOW heat and continue to simmer while you make the risotto.

You will be adding the hot vegetable broth a little at a time to the rice as it cooks, which is why you keep it simmering on the stove.

Let’s Make The Risotto

In a separate large saucepan, heat extra virgin olive oil on Medium heat, then add chopped onions. Cook the onions, stirring often, for about 3-4 minutes, until the onions are translucent and soft.

Stir in uncooked Arborio rice, and continue to cook on Medium heat for about 1-2 minutes until the rice is coated with the olive oil.

Adding Liquid When Making Risotto

The secret to making a good, creamy risotto is to add liquids a little at a time, then cook until that liquid is absorbed into the rice, then add more liquid.

To do this, add “some” of the vegetable broth (a couple of ladles) and half of the white wine to the rice and onion mixture. Only add enough liquid to just barely cover the rice.

Bring the liquid to a boil, then reduce the heat to LOW. Continue to stir constantly and cook, until the liquid has been absorbed.

Add the remaining wine and a bit more of the veggie broth (a couple of ladles) again. Stir and continue cooking on LOW until this liquid has been absorbed.

Continue cooking the risotto, stirring constantly, until all the remaining veggie broth has been added in batches, cooking each “batch” until the liquid has been absorbed. This usually takes between 15-20 minutes, on average.

Time To Make It “Pumpkin” Risotto

When all the remaining broth has been incorporated into the risotto, it should be fairly creamy in texture.

Stir in pumpkin puree, finely minced ginger, nutmeg, and dried basil. Stir to fully incorporate these ingredients into the risotto. Take a little taste, then season lightly with salt and black pepper (to suit your taste).

Simmer the pumpkin risotto on LOW heat, stirring constantly until everything is fully heated through.

Remove the pan from the heat, and stir in 2 Tablespoons of butter, to finish the dish. Stir until the butter is fully melted and incorporated into the pumpkin risotto.

Serve The Pumpkin Risotto

Now the hot pumpkin risotto is ready to be served. Spoon portions of the risotto onto plates or into serving bowls.

If desired, sprinkle a very small amount of dried basil over the top of each portion (optional). Serve the pumpkin risotto immediately while very hot, grab a fork and enjoy this delicious dish!

The risotto should be very creamy in texture, and it has great flavor! I really hope you enjoy this meatless main dish. It is very filling but is also absolutely delicious!

I hope you have the chance to make this meatless risotto and trust you and those you love will enjoy it as much as we do.

Thanks for stopping by, and I invite you to come back again soon for more family friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More MEATLESS MAIN DISH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few meatless meal recipes to choose from, including:

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I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
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Recipe adapted from Patti, at: comfycook.com/2013/09/pumpkin-risotto.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Pumpkin Risotto

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Creamy Pumpkin Risotto is a delicious, meatless dish made with Arborio rice, veggie broth, white wine, butter, pumpkin, ginger and basil.

Category: Main Dish, Meatless Entree

Cuisine: All Cuisines

Keyword: pumpkin risotto

Servings: 6

Calories Per Serving: 377 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 cups vegetable broth (or more, if needed)
1 Tablespoon extra virgin olive oil
1 cup diced yellow onion
2 cups arborio rice
1 cup dry white wine
1 cup canned pumpkin puree (NOT pie filling!)
1 teaspoon finely minced fresh ginger
½ teaspoon nutmeg
¼ teaspoon dried basil
2 Tablespoons butter
salt and black pepper, to taste

US Customary - Metric

Instructions

Heat vegetable broth on LOW heat in a large saucepan. Continue simmering- you add the hot liquid in small amounts as you cook the risotto.
In a separate large saucepan, heat olive oil on Medium; add chopped onions. Cook onions, stirring often, for 3-4 minutes, until onions are translucent/soft.
Stir in uncooked Arborio rice; cook on Medium heat 1-2 minutes until rice is coated with olive oil.
Add "some" of the vegetable broth (a couple of ladles) and half the wine to the rice/onion mixture. Only add enough liquid to barely cover the rice. Bring liquid to a boil; reduce heat to LOW. Cook, stirring constantly, until liquid is absorbed.
Add remaining wine and more veggie broth (a couple of ladles). Stir; continue cooking on LOW until liquid is absorbed. Continue cooking risotto, stirring constantly, until all veggie broth has been added in batches, cooking each "batch" until liquid is absorbed and risotto is soft/creamy in texture (15-20 minutes).
Stir in pumpkin, ginger, nutmeg, and basil. Stir to fully incorporate them into the risotto. Take a taste; season with salt and black pepper (to suit your taste).
Sprinkle risotto with additional basil (optional). Serve immediately while hot.

Nutrition Facts

Pumpkin Risotto

Amount Per Serving (1 (1/6 of total))

Calories 377 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3g19%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 10mg3%

Sodium 83mg4%

Potassium 342mg10%

Carbohydrates 62g21%

Fiber 4g17%

Sugar 3g3%

Protein 8g16%

Vitamin A 6473IU129%

Vitamin C 4mg5%

Calcium 31mg3%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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31
Jul
2024

Refried Bean Tostadas

categories: Main Dishes, Meatless Meals, Mexican / Southwestern

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Refried Bean Tostadas are an easy, meatless meal! Corn tortillas are fried until crisp, then topped with beans, cheese, lettuce, salsa, etc.

Looking for a simple yet delicious meal that is perfect to serve any time of the year? We LOVE making homemade refried bean tostadas!

I’ve been making this simple meatless dish for over 50 years and absolutely believe they are a wonderfully tasty meal!

It’s easy to prepare the toppings ahead of time (and refrigerate), then when you’re ready to make them, it’s as easy as frying the tortillas and heating refried beans on the stovetop! Here’s how to make refried bean tostadas.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare Refried Beans And Tostada Toppings

Combine a can of refried beans (regular or low-fat) with 2 Tablespoons of water in a small saucepan. I always add a little water to very slightly “thin” the refried beans to make them easier to spread on a cooked tortilla later.

NOTE: I use canned refried beans to make this a very convenient, quick recipe, but if you’re interested in making homemade refried beans, be sure to check out my recipe for Easy Crock Pot Refried Beans!

Stir and cook the refried beans (and water) on low heat until heated through. Keep the beans warm while you prepare the other ingredients.

I find it helpful to get all the tostada toppings ready BEFORE beginning this recipe. Place the toppings in small bowls or containers and place them out on the counter. *If getting toppings ready early in the day, cover and refrigerate the bowls of toppings until ready to use.

Fry The Tortillas Until Crispy

Pour oil about ½” deep in a medium sized skillet. Heat the oil on Medium until very hot but not smoking. A drop of water should sizzle when added to the hot oil, indicating the oil is ready.

Carefully place one corn tortilla into the hot oil. The oil should instantly sizzle around the edges. Let it cook for about 30 seconds, then carefully turn it to the other side using tongs (remember that the oil is very HOT).

Continue to cook the tortilla until it is very crisp on both sides. Use the tongs to press the tortilla down in the center if it puffs up, because you want the middle of the tortilla very crisp to hold the weight of the toppings. If necessary, turn the tortilla back over to ensure the first side is crisp.

When the tortilla is crisp all the way through on both sides, transfer it from the hot oil to several layers of paper towels using tongs. As you lift each tortilla out of the oil, let excess oil drip back into the skillet.

The paper towels will help absorb any excess oil. Repeat the cooking process with the remaining tortillas, until all are cooked, crispy, and well-drained.

“Build” The Tostadas

Now it’s time to “build” the refried bean tostadas. Place 2 big Tablespoons of hot refried beans onto each tortilla (there will be some beans leftover).

Use the back of a spoon to GENTLY spread the beans over the surface of the tortilla without cracking it.

Add shredded lettuce on top of the beans, then add grated cheddar cheese (or Colby Jack), dividing these ingredients evenly between the tostadas.

Top each tostada with diced fresh tomatoes. Add garnishes of your choosing to top off the tostadas before serving. We love to add taco sauce (or salsa), chopped cilantro, and a small dollop of sour cream to ours… yum!

The best part of putting out the bowls of toppings is everyone can build their own tostada the way they like it!

The recipe, as written, will yield enough for 4 tostadas, but can EASILY be doubled, tripled, or quadrupled to meet your needs. Some people may eat one tostada, and others may want to enjoy two, so plan accordingly!

TIP: *Remember that you will have some leftover refried beans, so adjust the amount of other ingredients to fit your needs, especially if you want more refried bean tostadas!

Serve And Enjoy Refried Bean Tostadas

Serve and enjoy these delicious, refried bean tostadas. they should be crisp enough to hold all those toppings safe and secure in your hands.

Lift that beautiful tostada up using both hands, and take a big, crispy, delicious bite! Yummy!

I really hope you have the chance to make some yummy, refried bean tostadas! I think they’re a perfect meal for busy days because you can easily prepare the toppings ahead of time.

Cover and refrigerate the prepared toppings, then all you will need to do at dinner time is fry the tortillas, heat the beans, add the toppings and serve!

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day!

Looking For More MEXICAN-INSPIRED Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of Mexican-inspired recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Refried Bean Tostadas

Prep Time

15 mins

Cook Time

5 mins

Total Time

20 mins

Refried Bean Tostadas are an easy, meatless meal! Corn tortillas are fried until crisp, then topped with beans, cheese, lettuce, salsa, etc.

Category: Dinner, Lunch

Cuisine: Mexican

Keyword: refried bean tostadas

Servings: 4 tostadas

Calories Per Serving: 213 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 medium corn tortillas
vegetable oil, for frying ½" deep in small skillet
8 ounces canned refried beans = approx. ½ of a 16 oz. can
2 Tablespoons water
1 cup shredded iceberg lettuce
1 cup grated cheddar cheese or Colby Jack
1 medium red tomato diced

OPTIONAL TOPPINGS: taco sauce or salsa, sour cream, chopped cilantro, sliced olives, as desired

Instructions

Prep and place tostada toppings (lettuce, cheese, tomatoes, etc.) in small bowls; place them on the counter. *If getting toppings ready early in the day, cover and refrigerate until ready to use.
Combine refried beans and water in a small saucepan. Stir and cook on low heat until heated through. Keep beans warm while you prepare tortillas.
Pour oil ½" deep in a medium skillet. Heat on Medium until very hot, but not smoking. A drop of water should sizzle when added. Carefully place a tortilla in the hot oil. The oil should instantly sizzle around the edges. Cook for 30 seconds, then turn tortilla to the other side using tongs. Continue to cook until tortilla is very crisp on both sides. Use tongs to press the tortilla down (in the center) in the oil, so the middle of the tortilla is very crisp to hold the weight of the toppings. Turn tortilla over again (if necessary) to ensure crispness on all sides.
Transfer tortilla to several layers of paper towels, which will absorb excess oil as it drains. Repeat with remaining tortillas, until all are cooked, and well-drained.
Spoon 2 big Tablespoons of hot refried beans on each tortilla (there'll be beans leftover). Gently use the back of a spoon to spread beans over the tortilla without cracking it.
Add shredded lettuce on top of the beans, then grated cheese and diced tomatoes, dividing evenly between tostadas. Garnish with taco sauce, salsa, sour cream, cilantro and/or olives, if desired. Serve and enjoy!

Recipe Notes

NOTE: Optional toppings such as taco sauce, sour cream, cilantro, and/or olives were not considered in the caloric calculation.

Nutrition Facts

Refried Bean Tostadas

Amount Per Serving (1 tostada)

Calories 213 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 6g38%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 28mg9%

Sodium 525mg23%

Potassium 96mg3%

Carbohydrates 19g6%

Fiber 4g17%

Sugar 2g2%

Protein 11g22%

Vitamin A 422IU8%

Vitamin C 1mg1%

Calcium 243mg24%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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