Dine & Dish Menu Plan for January 20th – 26th

First of all, it bothers the absolute heck out of me that I can’t take a straight picture to save my life. I swear my house must be crooked. Anyway…

This week I’m sharing our menu plan for this coming week as well as the recipe for Bush’s Black Bean Tortilla Chili that was a hit from last week’s menu. Here is what we have planned for this coming week:

• Sunday: Shrimp Linguini
• Monday: Beefy Mushroom Tostadas (recipe coming soon!)
• Tuesday: Crunchy Parmesan Chicken Tenders
• Wednesday: Fish & Chips (Nick’s birthday request)
• Thursday: Slow Cooker Italian Sloppy Joes
• Friday: Cheesy Chicken Pizza (recipe coming soon!)
• Saturday: Sauteed Flounder with Fresh Herbs

This cold weather makes me long for steaming bowls of comfort food… soups, chowders, and chili always fit the bill when I want to warm my family up on the inside. Bush’s Black Bean Tortilla Chili recipe offered a quick and filling meal for a busy weeknight.

I adapted the recipe slightly based on what I had on hand. I used Gourmet Garden herbs in place of the dried herbs. I also used frozen corn (and added 1/4 cup water) as well as a 14 ounce can of diced tomatoes instead of tomato sauce. I love that this Bush’s Beans recipe was easy to adapt and nutritious. This comforting chili recipe will be making an appearance again on my menu, for sure!

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Bush's Black Bean Tortilla Chili

Recipe slightly adapted from Bush's Beans

Ingredients

• 2 tablespoons olive oil
• 2 6- or 8-inch corn tortillas, cut into 2-inch strips
• 1 medium onion chopped
• 1 large orange bell pepper chopped
• 4 cloves garlic chopped
• 2 cups frozen corn
• 1/2 cup water
• 2 tablespoons chili powder
• 1 1/2 teaspoons Gourmet Garden Oregano
• 1 1/2 teaspoons ground cumin
• 1/4-1/2 teaspoon cayenne pepper
• 1 15 ounce can BUSH’S® Black Beans, drained
• 1 14 ounce can diced tomatoes
• salt and pepper
• 1/4 cup shredded cheddar cheese
• 2 green onions chopped
• 1/4 cup sour cream

Instructions

• Heat half the oil in a 2-quart saucepan over medium-high heat. Add cut tortillas and lightly brown. Remove to a paper towel-lined plate; let drain.
• Heat remaining oil in saucepan. Add onion, bell pepper, garlic, corn, water and seasonings. Cook 4 minutes; stir often.
• Add beans and diced tomatoes. Season with salt and pepper to taste. Simmer 20 minutes.
• Serve topped with tortilla strips, cheese, green onions, and sour cream.

I’m proud to be a brand ambassador for Bush’s Beans. All opinions expressed are my own.