Tag Archives: Black Beans

Mexican-Style Pork and Potato Verde


This tender pork, potatoes and beans recipe is a complete meal in one. Top off this Mexican-Style dish with sliced avocado and fresh cilantro.

Prep Time: 15 minutes
Cook Time: 45 minutes
Serves 3-4

Ingredients
1 Tbsp olive oil
2 lbs pork tenderloin, cut into 1-inch cubes
1 (16 oz) jar salsa verde
1 (4 oz) can diced green chiles
1 cup chicken broth
1 tsp Mexican seasoning
1 lb Yukon gold or Russet potatoes
2 green onions, sliced
1 (15 oz) can black beans, rinsed and drained
1 avocado, sliced (optional)
1/4 bunch cilantro, chopped (optional)
1/4 cup sour cream (optional)

Directions
1. In large saucepan, heat oil and cook pork on medium-heat until brown on all sides, about 8 minutes.
2. Add salsa, chiles, broth and seasoning to pan. Bring to a boil, reduce heat and simmer, covered, for 20 minutes.
3. Meanwhile cut the potatoes into 3/4-inch cubes. Potatoes can be cooked with or without the peel. Add potatoes; cook on medium for 30 minutes more or until pork is very tender.
4. Uncover; add green onions and bean, cook for about 5 minutes longer or until sauce has thickened. Top with sour cream if you like. Enjoy!

Spicier – To give more heat to this dish simply use hot Mexican-style seasoning and hot salsa.

Double this batch and refrigerate or freeze the leftovers in an airtight container for a quick lunch or dinner.

Gluten Free Chicken Enchilada Bake
This incredible meal is not only simply divine, it’s also fairly simple to make.

Gluten Free Chocolate Snickers Cookies
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Chunky Gluten Free Vegetable Soup

Prep Time: 15 min
Heat on stove 20 min
Serves 6-8

Ingredients
2 Tbs olive oil
1 med yellow onion, chopped
1 stalk celery, chopped
1 med green bell pepper, chopped
1 med red bell pepper, chopped
3 cloves garlic, finely chopped
2 tsp ground cumin
1 Tbs chili powder
1 1/2 tsp salt
1 (28oz) can diced tomotoes, w/ liquid
2 (15oz) cans red kidney beans, drained
1 (15oz) can black beans, drained
1 jalapeno, diced (optional)
1 cup corn (optional)
2 sm zucchinis, chopped (optional)
1 lg carrot, chopped (optional)
sour cream, topping (optional)
Monterary cheddar cheese, topping (optional)

Directions
1. Heat oil in large sauce pan over medium heat.
2. Chop the onions, carrots, celery, peppers and garlic, cook for 10-12 min. Add jalapenos oregano, cumin, chili powder and salt. Stir to blend.
3. Add tomatoes and 2 cups of water. Bring to a boil then gently simmer over low heat, uncovered, for 10 min.
4. Add beans and simmer an additional 10 min.
5. Garnish bowls with sour cream and cheese if desired.

This gluten free recipe is a healthy, fulfilling meal the whole family will enjoy. You won’t have to fight with your kids over eating their vegetables tonight. Pair your delicious soup with Grandma’s Homemade Gluten Free Corn Bread to complete your meal. Enjoy!

Grandma’s Homemade Gluten Free Corn Bread
This delicious, moist gluten free cornbread recipe is one of my all time favorite comfort foods.

Gluten Free Bisquick
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Flavorful Gluten Free Mexican Bean Salad

This gluten free recipe makes a great side dish to share  or a fulfilling, healthy lunch.

Start to Finish: 10 min
Serves 8

Ingredients
1 cucumber, seeded and diced
1 green pepper, diced
1 red pepper, diced
1 bunch green onions, sliced
1 cup sweet corn, drained or thawed if frozen
2 (15oz) cans black beans, rinsed and drained
1 (16oz) Newman Balsamic Vinaigrette Dressing

Directions
1. Mix all the vegetables and beans into a bowl.
2. Add about 3/4 of the bottle of dressing to the salad and mix.
3. Serve and  keep chilled.

I enjoy using recipe for a side dish at BBQ’s, and saving the leftovers for a healthy, fulfilling lunch. This recipe is easy to make and is very inexpensive in the summer when the vegetables are in season. Enjoy!

Creamy Gluten Free Pink Fluff Salad
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Extremely Cheesy Gluten Free Potatoes
This recipe is a favorite for any occasion, especially if you don’t want to bring home any leftovers.