Sunday prep for Meatless Monday…

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I know. It’s not Monday yet, but to allow anyone who wants to be meatless on Monday to make the meal I’m making. I am posting this week’s meatless Monday meal on Sunday.

Crazy right?

I’m a wacky, wacky girl.

The neat thing about the dish I am making is that I’ll be able to use the leftovers in other meals during the week.

I’m making Black Beans, via my slow cooker.

Hello easy.

What you’ll need.

• 3 cups of dried black beans (soaked overnight or not..your choice) ****I will not be soaking mine.****

• 1 cup of diced onions
• salt
• pepper
• 2 TBSP. garlic diced or minced

**Although you could totally skip this step and use canned black beans, or you could make the black beans on the stove**

Place items in the slow cooker and add enough water to cover the beans. I check the water level every few hours, but if you’re going to be gone…fill the slow cooker at least 3/4th of the way full with water. Cook on low for 8-10 hours or high for 4-6 hours.

Serve with rice and/or make green chile and black bean quesadillas (which is what I will be making on Monday).

I will be saving 1-2 cups of cooked beans for a green chile chicken soup later in the week, I will also share links to a few other black bean recipes.

I will post my black bean quesadilla recipe on Monday.

Here’s what you will need to make the quesadillas.

• cheese (I like colby jack cheese)
• flour tortillas
• 4 ounce can of diced green chilies (drained)
• 1/4 TBSP of cilantro leaves (chopped)

***typo fixed***

• sour cream (if you like it)
• guacamole (if you like it)
• salsa (if you like it)
• green, red or yellow peppers (if you like) diced

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• Posted in: blogging ♦ Cooking ♦ dinner ♦ food ♦ homemaking ♦ meatless ♦ meatless monday ♦ slow cooker
• Tagged: Bean, Beans and Legumes, black beans, cook, Home, meatless, meatless Monday, Slow cooker, Soups and Stews