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MARCH 19-25, 2023 WHAT'S UP! 47 try these recipes Start With a Can of Beans Save money and time with these $5 weeknight dinners Seven Layer Tortilla Pie Ingredients • 2 (15 ounce) cans pinto beans, drained and rinsed • 1 cup salsa, divided • 2 cloves garlic, minced • 2 tablespoons chopped fresh cilantro • 1 (15 ounce) can black beans, rinsed and drained • ½ cup chopped tomatoes • 7 (8 inch) flour tortillas • 2 cups shredded reduced-fat Cheddar cheese • 1 cup salsa • ½ cup sour cream Directions 1. Preheat oven to 400 degrees F (200 degrees C). 2. In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic. 3. In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes. 4. Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese. 5. Cover with foil, and bake in preheated oven for about 40 minutes. Cut into wedges, and serve with salsa and sour cream. Chana Masala (Chickpeas and Tomatoes) Ingredients • 2 tablespoons vegetable oil • 1 onion, chopped • 1 clove garlic, minced • ¾ cup water, divided • 1 tablespoon ground coriander • 2 teaspoons paprika • 1 ½ teaspoons ground ginger • 1 teaspoon ground turmeric • ¼ teaspoon cayenne pepper • ¼ teaspoon ground black pepper • ¼ teaspoon ground cinnamon • 2 (15 ounce) cans chickpeas (garbanzo beans), drained and rinsed • 1 (15 ounce) can diced tomatoes in juice • 1 large bay leaf • 1 (16 ounce) can coconut milk • salt to taste Directions 1. Heat oil in a 6-quart Dutch oven or large heavy pot over medium heat; saute onion until translucent, 5 to 10 minutes. Add garlic and saute until softened and fragrant, about 5 minutes. Add 1/4 cup water, coriander, paprika, ginger, turmeric, cayenne pepper, black pepper, and cinnamon to onion mixture; cook and stir until fragrant, 2 to 3 minutes. 2. Stir chickpeas, tomatoes in juice, remaining 1/2 cup water, and bay leaf into onion mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 10 minutes. Stir coconut milk into chickpea and tomato mixture; simmer for 2 to 3 more minutes. Add more water if needed and season with salt. The Best Baked Rice and Beans Ingredients • 3 cups basmati rice • 1 tablespoon chili powder • 2 teaspoons kosher salt, or to taste • 2 teaspoons ground cumin • 1 teaspoon freshly ground black pepper • ¼ teaspoon cayenne pepper (Optional) • ¼ teaspoon dried oregano • ¼ cup olive oil • 2 (15 ounce) cans kidney beans, rinsed and drained • 1 (16 ounce) jar tomato salsa • 2 cups chicken broth Directions 1. Preheat the oven to 350 degrees F (175 degrees C). 2. Pour rice into a casserole dish; season with chili powder, salt, cumin, black pepper, cayenne pepper, and oregano. Pour in olive oil and stir until rice is thoroughly coated. Add beans, salsa, and broth; stir until evenly combined. Cover very tightly with heavy-duty aluminum foil. 3. Bake in the preheated oven until rice is tender, about 1 hour and 10 minutes. Remove the foil; taste and adjust seasoning if necessary. Fluff with a fork and serve hot. Chef's Notes: Any long-grain white rice will work in this recipe. You can use paprika instead of chili powder. You can use melted butter instead of olive oil. You can use any canned beans of your choice. Pintos would be great, as would black beans. You can use water instead of chicken broth. Once you unwrap the dish from the oven, make sure the rice is fully cooked before fluffing it with a fork. If it's not, re-cover and continue baking until tender. Courtesy allrecipes.com Chana Masala