Egg Free, Dairy Free, Nut Free Black Beans and Rice

This casserole is one of my favorite combinations - black beans, brown rice, and tomatoes. So good.

Black Beans and Rice

1 tbsp olive oil
1 onion, chopped
15.5 oz can black beans, rinsed and drained
14.5 oz can crushed, diced, or stewed tomatoes, undrained
1 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp chili powder
1 1/2 cups raw brown or white Minute rice

Heat the oil in a skillet over medium-high heat. Add the onion then cook and stir until tender. Add the beans, tomatoes, and seasonings. Bring to a boil then stir in the rice. Cover, reduce the heat to low, then simmer for 10 minutes or until the rice is tender.
*  Wonderful topped with salsa.
*  Cooked ground beef can be added if desired.

Egg Free, Dairy Free Crock Pot Mexican Chicken

This is another great crock pot meal. 4 pounds of chicken makes a lot of this casserole. However, it does freeze really well. You can easily reduce the chicken to 2 pounds if you desire. The top picture was taken before I shredded the chicken. This works great if you don't want to bother shredding the chicken. You will notice that there is more liquid if you use it this way. The middle and bottom pictures are with the shredded chicken and served the next day. We liked it much better shredded, which also makes a great taco filling.

Crock Pot Mexican Chicken


2-4 lbs boneless skinless chicken breasts, cut into large chunks

24 oz jar salsa

15.5 oz can kidney, black or pinto beans

1 can corn

Combine all of the ingredients in the crock pot, pressing the chicken into the mixture as much as possible. Cover then cook on low for 6-8 hours or until the chicken is cooked through and tender. Shred the chicken then return it to the crock pot. Mix thoroughly then serve.

*  Great as a casserole or taco filling.

*  The meal freezes very well both ways.

Egg Free, Dairy Free Freezer Burritos

I was making soups, spaghetti, casseroles, pancakes, waffles, muffins, etc. to stock my freezer and wanted to try something a little different. Before Jazlyn's allergies, I would buy sometimes buy the frozen burritos for a quick lunch. My version is much healtheir and tastes incredible. Plus, you can change the ingredients to suit your family's tastes.

Freezer Burritos

1 can (15.5 oz) black beans
1 1/2 cups uncooked rice, cooked
2/3 cup salsa
1 bag broccoli and cauliflower, chopped
10-12 tortilla shells (6" each)

Combine all of the ingredients except for the tortilla shells. Use a mixing spoon to scoop a large spoonful of the mixture into the center of a tortilla shell. Fold up the bottom of the tortilla, fold one side over, then the other side over then fold the top over to seal. Wrap individually in foil.
*  This is what I used in my burritos, but feel free to change the ingredients, amounts, etc. to suit your taste.
*  Remove the foil then microwave for 2 minutes or until heated through.