Deux repas super faciles...

Sadly the next two meals have no pictures, but they are easy to imagine- and cook.

"Nachos"
Really these "nachos" are rainbow bean dip, but my mom always called them "nachos," anyway all you need is:

1. 1 can refried beans
2. 1 can black beans
3. 1 packet nacho, fajita or enchilada flavoring (next to the pesto and gravy mixes at the supermarket)
4. 1 red pepper, chopped
5. a handful of frozen corn, thawed and drained
6. a handful of sliced black olives
7. a handful of chopped green onions
8. a handful of fresh cilantro
9. a chopped tomato or two
10. maybe some guacamole
11. a handful of cooked wheatberries

Ok, I usually cook this in a bread pan, but you can use a small casserole or a cast iron skillet if you want. First, empty the can of refried beans in the pan and pour in the nacho flavoring packet and the wheatberries and mix it all up and spread it flat in the bottom. Then pour the can of black beans over the refried layer and spread them flat. Then put all the other veggies in a pretty pattern on top of the black bean layer (for example, I usually put the corn around the outer edge, then a ring of red pepper, then the olives, then the guacamole in the center and the onions and cilantro all over on top). Then bake it all for 15-20 minutes or until the onions and cilantro are looking toasty, and eat it with salsa and Tostitos Scoops or sometimes I cut up a real tortilla into triangle pieces and put them in the oven for about 8 minutes until they're crisp- but it's really hard not to burn them. Anyway, this is a good snack or meal and it gets better with time in the fridge. It also freezes well, except for the onion and cilantro which are better fresh. Sorry no picture, it's actually a very aesthetic dish.

Stuffed Peppers

There are probably a lot of delicious recipes for stuffed peppers out there. For this one, all you need is:

1. 1 cup of cooked brown whole grain rice (cooked in stock preferably)
2. 2 red or green peppers (or one of each) cut in half with the seeds scooped out
3. the same Mexican spice mix from above or a similar one
4. 1 tiny (4oz) can of tomato paste, or an 80z can of diced tomatoes drained
5. a handful (1/2 cup) frozen peas or frozen corn or a mixture of both
6. green onions, cilantro or fresh parsley for on top
7. a handful of cooked wheatberries (I use a lot of wheatberries in my recipes so I usually cook a big pot of them once in a while and then freeze them in handful size containers, i.e. plastic bags, old plastic containers, tiny Tupperware etc. and then thaw a handful at a time when I need it.)

Ok, once you have all this stuff, mix it all together (except for the peppers and onions/cilantro/parsley of course) while you steam the peppers above boiling water for about 10 minutes (or until the skin starts looking dull). Then put the peppers in a casserole, and fill them with the rice mix, top them with the onions/cilantro/parsley (whatever you picked), then bake them for about 15-20 minutes, or again, until the onions start looking like they are "toasty") and then eat them with another person, (or eat 2 halves now and 2 halves later).

Finally, Garth says, "remember to keep it real."

Oh- I found that I did take a picture of the peppers after all, but these have fresh tomatoes on top with the onions.