Southwestern-ish Casserole #Vegetarian #QuarantineCooking

I’m picking up groceries I order online, but I’m also still using up stuff I had from before the lockdown.

Like some soft corn tortillas that got lost in the back of the deli drawer.

So I layered those puppies with some undrained black beans, cumin powder, onion powder, leftover rice (I make rice often, and I make a bunch of it, ’cause we eat it a lot), easy on the mild salsa for the sake of Charlie’s digestion, corn, and cheese.

This isn’t vegan, because of the cheese, but I would totally have used a good vegan cheese, if we could get any here without paying through the snoot for a mail-order cold-pack to go with it.

I put extra chipotle powder on mine at the table.

My, my, it was good!

We had a little left over. I’m blogging at Fatal Foodies today about what we did with it.

A WRITING PROMPT FROM ME TO YOU: Write about somebody’s digestion.



I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “Southwestern-ish Casserole #Vegetarian #QuarantineCooking

    • Author

      Marian Allen

      June 23, 2020 at 10:32am

      Especially since they don’t have to be flour. You can get corn and probably low-carb or no-carb ones.

      Permalink  ⋅ Reply

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