Black Bean Tortilla Casserole and Fennel Salad

After such a restful weekend, I did not feel like cooking something gourmet! Actually, my husband and I have not had Mexican food since moving to Michigan. We were told not even to waste our time so we have not dared try any new place. As a result, I decided to make something Tex-Mex. I have been looking at Cooking This and and That’s blog over the weekend and I decided I needed to try one of her recipes. Even though my husband prefers authentic Mexican food, he also like the occasional Tex-mex dish.

Since we have been having a lot of meat lately, I thought I would try Colleen’s yummy adapted recipe from Reading, ‘Riting, and Recipes blog. Here are the results:

Even though this was my first time making this recipe, I thought I would put either more beans or a few more tortillas. My husband and I enjoyed the flavors, especially with the salad I created on the side.

I know it might not sound like a GREAT combination, but it the Fennel Salad was lovely! Here is the recipe:

Fennel Salad

1/4 fennel, sliced

4 romaine lettuce leaves, sliced thinly

1/2 red onion, sliced thinly

1 roma tomato, diced

1 lime, juiced

2 tbsp cold-pressed olive oil

salt and pepper

Toss the first 4 ingredients, then make the vinagrette with the last 3 ingredients.

The salad was SO good. This was actually my first time using fennel and I have to say I was not NOT disappointed.

  • Kayla


    Thank you for sharing your blog address with me. I’m always excited to find new recipes and have just printed the Black Bean Tortilla Casserole recipe. Personally, I think your picture looks tastier than the one from the original post (no offense to that author). Perhaps it’s your combination of great photography skills and culinary mastery?! :-)