Costa Rican Rice and Beans with Fried Eggs

Take an easy, frugal, staple meal up a notch with some new seasonings and a couple fried eggs. Great for dinner, lunch, OR breakfast!

Costa Rican Rice and Beans with Fried Eggs | thepajamachef.comBen and I eat rice and beans quite a bit. Usually white rice and black beans. Sometimes with a bit of butter, taco seasoning, salsa, veggies, and/or cheese. The combo varies quite a bit. It’s a great dinner that’s cheap, healthy, and fast. Win win win! Sometimes I like to mix it up though, so I’m always on the look out for new variations of this great meal. It seems every culture has their take on this meal… this is Costa Rica’s. I’ve never been there [but would love to go!] so I don’t know how authentic it is… but it is sure delicious!

Costa Rican Rice and Beans with Fried Eggs | thepajamachef.comWhat sets this version of beans and rice apart from the competition is two-fold.

  1. Instead of our usual “burrito bowl” style beans and rice mixture, after all the ingredients are prepped, everything cooks together on the stove for a little bit. This maximizes the flavor… namely the tomato-y sauce with cumin, garlic, and Worchestershire sauce [props to you if you have the authentic Salsa Lizano!]. It is so good, you guys!! This sauce makes the rice and bean mixture almost creamy, and very very flavorful.
  2. The fried egg on top. Ohhh man. Runny yolks + a creamy-esque mixture = heaven!

You’ve gotta try this! SO good. It’s not spicy or anything… just good, rich flavors. Worth the extra work for sure!

one year ago: Easy Crockpot French Dip Sandwiches
two years ago: Kale Pesto Pasta
three years ago: Fresh Tomato and Mozzarella Crostini
four years ago: Brown Sugar Fruit Dip
five years ago: Butterscotch and Chocolate Yellow Cake

Costa Rican Rice and Beans with Fried Eggs

  • Servings: 4
  • Time: 40 minutes
  • Print

from Fine Cooking

  • 1 cup long-grain white rice
  • 1 tablespoon canola oil
  • 1 small yellow onion, diced [about 1 cup]
  • 1/2 medium red bell pepper, diced [about 1/2 cup]
  • 2 large cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/4 cup tomato sauce
  • 15 ounce can black beans, rinsed and drained
  • 3 tablespoons Salsa Lizano; more to taste [or 3 tablespoons Worchestershire sauce + a dash of molasses if you can’t find Salsa Lizano]
  • freshly ground black pepper
  • 8 large eggs [2 per person]
  • 2 tablespoons chopped fresh cilantro


Prepare rice according to package directions. You can use water or chicken/vegetable broth for the liquid, whatever you prefer. Keep covered after it is cooked.

While rice is cooking, heat oil in a large skillet over medium heat. Add onion and bell pepper, and cook until soft, about 3-4 minutes. Add the garlic and cook another 30 seconds until fragrant. Stir in cumin and cook another 30 seconds or so. Stir in tomato sauce, mixing until well incorporated. Add black beans and 1 cup of water or broth, stirring until combined. Reduce heat to medium-low then simmer until most of the liquid is reduced, about 4-5 minutes. Fold in rice and mix well, then add Salsa Lizano [or Worchestershire/molasses combo], and season to taste with freshly ground black pepper. Cover and reduce heat to low.

Heat another skillet over medium high heat. Grease with cooking spray, then fry eggs to desired doneness. I like mine over medium, so I crack the eggs in the hot pan, season with salt and pepper, and cook about 3-4 minutes until whites are set, and the edges of the yolks are just beginning to set.

To serve, place a spoonful of rice and beans mixture on a plate or bowl and top with two fried eggs. Sprinkle with cilantro and enjoy!

Indian-Style Chicken Curry with Chickpeas and Raisins over Spiced Couscous #bookclubcookbookCC

Fragrant, rich chicken and chickpea curry incorporates great flavors to make an amazing dish! Serve it over spiced couscous for a special treat. 

Indian-Style Chicken Curry with Chickpeas and Raisins over Spiced Couscous | #thebookclubcookbookCC

Happy Friday! I joined a new blogging group… the Book Club Cookbook Cooking Crew. And guess what! YOU can join us. Camilla of Culinary Adventures with Camilla organized a group of bloggers to read through some great books and make some great recipes inspired by them. We are using The Book Club Cookbook as our guide and inspiration… you can read more about the club on her blog, but here’s the gist. Each month, one blogger serves as hostess to choose a book and a recipe from the cookbook. From there, we can make the chosen recipes OR draw inspiration from the selected book to create a recipe. Camilla is our July hostess and she chose Jhumpa Lahir’s Interpreter of Maladies for our book of the month, and invited us to make curry and lassis with her. At the end of the month, you can win a copy of the cookbook so you can follow along! Go to Camilla’s blog to enter now! :)

On with the recipe though! Have you ever heard of Jhumpa Lahir’s Interpreter of Maladies? I had not, and was surprised when I picked up a copy at my local library. It’s actually a collection of short stories centering on the themes of family, home, marriage, belonging, and more. Many take place in America, but I thought some of the most interesting stories were set in India. You don’t think about adaptations to new life in your own country… this book is just lovely! The first and last stories were my favorites, but they are all good. Have you read this book before? If not, you should pick it up! I highly recommend it.

Food is an integral part to all of the stories, and nearly each one mentioned curry! An Indian classic for sure, with as many variations as there are people. One of the recipes Camilla chose for us to make this month was a hard boiled egg curry. It sounds SO interesting. But Ben hates hard boiled eggs with a passion, so that’s a no go for us [and I don’t think I could eat a whole batch alone]. Instead, chicken curry it is!

Indian-Style Chicken Curry with Chickpeas and Raisins over Spiced Couscous | #thebookclubcookbookCC

This is one of my very favorite curry recipes, and actually is the one that made me love Indian food! Ben and I have made this recipe a handful time over the past few years… it is absolutely delightful each time! Every bite is rich and flavorful, and your kitchen will smell absolutely wonderful while you’re cooking. Ginger! Garlic! Garam masala! Mmm, mmm, mmm. The tomato and coconut based curry sauce is fabulous over the chicken and chickpeas and plump, juicy raisins… and the flavors are magnified since it’s not just served over regular ‘ole rice, but instead over a spiced couscous that is just bursting with more raisins and rich spices. Yes, it’s a lengthy recipe with quite a few ingredients… BUT it is oh-so-good. A great dish for company, a great dish to make on a relaxing night at home. It’s just as fantastic as anything you could get at a restaurant, but easy to make at home with accessible ingredients too. Make it this weekend! :) Enjoy!

Indian Spiced Peas |

And oh! If you’re looking for an easy side dish to serve with this, try these easy Indian-spiced peas. No real recipe… just mix together a teaspoon or two of coconut oil, a 10 ounce bag of frozen peas, and a teaspoon each of curry powder and garam masala in a skillet. Cook over low heat until hot, then mix in a about a 1/4 cup of coconut flakes. Ahhhmazing! Next time I might toast the coconut to make it even better. Yum!

one year ago: Ginger Ice Cream
two years ago: Mom’s Potato Salad

three years ago: Mediterranean Feta Dip
four years ago: Lemon Crinkle Cookies
five years ago: Big Thumbs Up Bite Size Soft Pretzels –> yes! my blog is FIVE! :)

Indian-Style Chicken Curry with Chickpeas and Raisins over Spiced Couscous

  • Servings: 6
  • Time: 60 minutes
  • Print

from Jenna’s Everything Blog – go to either post for great step by step photos if that’s your thing!


for curry

  • 2 tablespoons curry powder [I used a sweet curry powder]
  • 1 teaspoon garam masala
  • 4 tablespoons canola oil
  • 2 onions, diced
  • 4 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 serrano chili, minced – remove seeds to reduce heat… or not, your call
  • 1 tablespoon tomato paste
  • 1 1/4 cups chicken broth
  • 1 – 15 ounce can crushed tomatoes
  • 1 – 15 ounce can chickpeas, drained and rinsed
  • 1 1/2 pounds boneless skinless chicken breasts [I’ve also used chicken thighs]
  • 1/2 cup raisins
  • 1/2 cup golden raisins
  • 1/3 cup coconut milk
  • 1 cup frozen peas
  • 1/4 cup cilantro, chopped

for couscous

  • 1 tablespoon canola oil
  • 1 onion, diced
  • 2 teaspoon garam masala
  • 3 1/2 cups chicken broth
  • 2 tablespoons butter
  • 1/2 cup golden raisins
  • 1/2 cup raisins
  • 1 package Trader Joe’s Harvest Grains Blend [I forget what size it is…about 18 or 20 ounces I think] — can also substitute 1 pound Israeli couscous plus a couple tablespoons quinoa and orzo — or an equivalent amount of rice [I’ve made it all three ways!!]


Set a small skillet over medium heat. Pour in curry powder and garam masala, then stir constantly for about 1-2 minutes to toast spices, until fragrant. Remove from heat and transfer to a bowl.

In a Dutch oven or other large pot, heat 3 tablespoons oil over medium high heat. When hot, add onions and season with salt. Stirring occasionally, cook for about 15 minutes until onions are browned and caramelized. If you have you more time, cook the onions on medium-low heat for a longer amount of time to caramelize them more. But either way works!

After onions are cooked to your liking, add garlic, ginger, and chili pepper. Stir and cook for about a minute, then add in toasted spices and tomato paste. Pour in the chicken broth and crushed tomatoes, stirring to mix everything up. Add chickpeas, chicken, and raisins. Make sure the chicken is submerged as much as possible. Bring to a simmer, then cover and reduce heat to medium-low. Simmer for about 15 minutes, until chicken is just about done.

Meanwhile, prepare couscous while chicken is cooking.

In a saucepan, heat oil over medium heat. Add diced onion and cook for about 5-6 minutes, until soft. Stir in garam masala, cooking for about 30 seconds until fragrant. Add chicken broth, butter, and raisins. Stir and bring to a boil. Add couscous [or other grain], bring to a boil again, and cook for about 10-15 minutes until fully cooked. Liquid should be absorbed but exact time depends on what grains you use. Season to taste with salt or additional garam masala then set aside to serve with curry.

When chicken is fully cooked, remove to cutting board and chop it up into bite-sized pieces. If the chicken isn’t fully cooked, it will finish cooking in the sauce.

Return chicken to pot, then stir in coconut milk and peas [if using]. Cook for about 5 minutes, then add in half of the cilantro.

Serve curry over couscous, with additional cilantro on top. Enjoy!

Baked Bacon-Blueberry Ricotta Pasta

A luscious, creamy baked pasta with crisp bacon, succulent fresh corn, a pop of sweet blueberries, and a crunchy topping made out of a surprise ingredient. Intrigued now?

Baked Bacon-Blueberry Ricotta Pasta | an easy, cheesy baked pasta with a surprise topping! Find the recipe on thepajamachef.comAt my house, you can’t go wrong with baked pasta. Ben and I can eat an embarrassingly large portion of baked pasta at a single meal. Then after it’s wrapped up for the fridge, we are constantly opening it up and using a fork [or our fingers, sorry Mom] for another bite. There’s just something about baked pasta. From looking at the title of this recipe, Baked Bacon-Blueberry Ricotta Pasta, you’ve probably surmised that there’s at least something a little unusual with this pasta dish. Bacon and ricotta… pretty standard fare for Italian food. Blueberries? Now that’s a little odd, but it’s summer so sometimes berries creep into weird places. But then you look at that photo and you’re like, wait… is that oats? On pasta? Ummm, what’s going on? Well, that my friends, is granola. Granola?!?! Well, yes. That’s what my husband said too. Ha!

Baked Bacon-Blueberry Ricotta Pasta | an easy, cheesy baked pasta with a surprise topping! Find the recipe on thepajamachef.comI developed this recipe as my entry in the Golden Girl Granola Blogger Recipe Challenge. When I first received the package of Bluesberry Granola I planned to use it in a breakfast dish, such as french toast or breakfast quesadillas, or the like. But it’s a contest, and I figured everyone would do that. So I did something different! And guess what? It worked!

Baked Bacon-Blueberry Ricotta Pasta | an easy, cheesy baked pasta with a surprise topping! Find the recipe on thepajamachef.comThe sweetness of the blueberry, almond, and coconut granola [which is SO delicious, btw] is cut by the salty bacon, creamy ricotta, and the freshly grated Parmesan cheese mixed into the topping. I also mixed in some fresh sweet corn since I can’t get enough of that in the summertime, and a handful of herbs from my garden. Perfection on a plate! This isn’t your average pasta dish… it’s even better! Hope you enjoy it as much as we do!

one year ago: Coffee Blondies
two years ago: Pineapple Cream Pie
three years ago: Grandma’s Blueberry Muffins
four years ago: Linda’s Caramel Ritz Bits Crackers

Baked Bacon-Blueberry Ricotta Pasta

  • Servings: 6
  • Time: 40 minutes
  • Print


  • 8 ounces pasta* [I used Trottole, a curly, thick, corkscrew shape but any small pasta would do]
  • *1 cup reserved pasta water
  • 4 strips of bacon
  • 15 ounces part-skim ricotta cheese
  • 1/2 cup corn [frozen or fresh]
  • 1 cup blueberries
  • 3 sprigs fresh rosemary, minced
  • a small handful of fresh basil, minced
  • a small handful of fresh lemon thyme
  • white pepper
  • sea salt
  • 1 egg, lightly beaten
  • 2/3 cup Bluesberry Granola – from Golden Girl Granola
  • 5-6 tablespoons freshly grated Parmesan cheese


Preheat oven to 350 degrees F. Grease a 10 inch round casserole dish with cooking spray and set aside.

Bring a large pot of water to boil and cook pasta to al dente according to package directions.

Meanwhile, cook bacon until crisp, then drain on a paper towel. Chop when cool.

Then, stir together ricotta cheese, corn, blueberries, rosemary, basil, and lemon thyme until combined. [If you don’t have these herbs, substitute about 1/4 cup fresh herbs of choice, or ~1 teaspoon dried herbs.] Season with white pepper and sea salt, then taste and adjust seasonings as necessary. Then add egg and bacon and stir again.

When pasta is finished cooking, reserve 1 cup pasta water, then drain pasta. Fold pasta into ricotta mixture, adding reserved pasta water in 1/4 cup increments until sauce evenly coats pasta. Spoon pasta into prepared casserole dish.

In a small bowl, gently crush granola with the back of a wooden spoon until just broken down. Mix in Parmesan cheese, then sprinkle mixture over pasta. Bake for 20-25 minutes, until heated through. Serve immediately.

Disclosure: Golden Girl Granola sent me one bag of granola of my choice for the purposes of participation in this recipe challenge. I received no further compensation and was not asked or paid to publish positive comments. Please check them out on Facebook and Twitter. You can also find their products in various stores on the east coast. Thank you for the chance to try your granola!

Turkey Sloppy Joes

These turkey sloppy joes are full of great flavors and are super easy to throw together after a long day! Plus, this recipe freezes well so make a big batch to enjoy another time too!

Turkey Sloppy Joes | an easy, healthy meal that everyone will love! | thepajamachef.comSummertime makes me think of sloppy joes. I know they’re stereotypically a “kid food” that comes out of a can. However, I don’t really remember eating them until later in life. I always skipped over them in the lunch line in elementary school, so it wasn’t until I worked at a summer camp in college that I really ate them regularly. At camp, you eat what you get… or you eat PBJs. :) And you’re hungry from being outdoors ALL day long, so you really DO want to eat, no matter what’s on the menu. Those were some of the best summers of my life and I wouldn’t trade them for anything. If you work at camp, you’ll understand I’m sure.

Turkey Sloppy Joes | an easy, healthy meal that everyone will love! | thepajamachef.comAround this time, my mom started making homemade sloppy joes using this recipe from the Neely’s. While I love that recipe, it isn’t quite as good with ground turkey so I started trying other recipes online. And this is a recent one I tried that we LOVED! So of course, I had to share it. :) It’s BBQ sauce based, meaning it tastes like a million bucks with minimal effort [read: no measuring a zillion spices]. Just give this a quick 20 minute simmer after cooking the turkey and veggies, and you are golden! It’s not too sweet, not too tangy… absolutely perfect.

Turkey Sloppy Joes | an easy, healthy meal that everyone will love! | thepajamachef.comI’m not much of a “freezer cooking” kind of girl but I do like to make big batches of our favorite meals and freeze some of it for a future busy night. This recipe freezes great, and is a great one to double! I like to let it cool and pop half into a freezer bag for another time, but something else you could try is portioning it out into smaller tupperware containers that you could grab for a work lunch or single serving dinner. I think I’m too messy of an eater to eat sloppy joes in the middle of the work day, but I really like the idea now so I just might try it! :) Enjoy!

one year ago: BBQ Baked Spaghetti
two years ago: Honey Lemon Thyme Iced Tea
three years ago: Chocolate Chip Banana Pancakes
four years ago: Spiced Waffles

Turkey Sloppy Joes

  • Servings: 6
  • Time: 45 minutes
  • Print

slightly adapted from Ambitious Kitchen


  • 1 teaspoon olive oil
  • 1 cup sweet yellow onion, diced
  • 1 cup sweet bell peppers [I used red, yellow, and orange mini peppers]
  • 3 garlic cloves, minced
  • 1 pound ground turkey
  • 8 ounces tomato sauce
  • 1/2 cup BBQ sauce [I like Sweet Baby Ray’s]
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon chili powder
  • 3 tablespoons tomato paste
  • 1 teaspoon hot sauce
  • 1 tablespoon brown sugar
  • freshly ground black pepper
  • red pepper flakes, if desired
  • hamburger buns, for serving
In a large skillet set over medium heat, heat olive oil. When it’s hot, add onion and peppers and cook until soft, about 5 minutes. Add the garlic at the end and cook an extra 30 seconds or so, until fragrant. Remove veggies from pan and place in a bowl.
Then, add the turkey to the skillet and cook until no longer pink, breaking it up with a wooden spoon as you go. Drain any grease if necessary. Then add veggies back to the pan, along with the tomato sauce, BBQ sauce, Worcestershire sauce, chili powder, tomato paste, hot sauce, and brown sugar. Stir to combine.
Reduce heat to medium-low, then simmer for 15-20 minutes. Taste and season with red pepper flakes and freshly ground black pepper as desired. Additional brown sugar or even ketchup can be used if the sauce is too tangy/tart. Serve on hamburger buns and enjoy!
This recipe also freezes well!

#HotSummerEats: Sun-Dried Lentil and Couscous Salad, Barbecue Black Bean Quesadillas, and Some Reviews!

Today is the last day of #HotSummerEats! And because Ben and I spent the day painting our kitchen instead of blogging, I didn’t get part of this post up for Sunday like I planned. So to celebrate Monday, I have not just one but TWO recipes for you, plus reviews of other products from our wonderful #HotSummerEats sponsors. Ready? Let’s go!

Sun-Dried Lentil and Couscous Salad for #HotSummerEats |

Inside door number one we have this fabulous lentil and couscous salad! I love having recipes like this on hand to make that I can grab out of the fridge for lunches at work all week long. It’s truthfully been awhile since I’ve cooked couscous and when I first tasted this salad yesterday I wondered why the hiatus? Israeli couscous is so good!! It’s almost pasta, but not quite, so it pairs so well with lentils and any other veggies you want to throw in. This time, I used red and yellow bell peppers and some sun-dried tomatoes. Normally when I make salads like this, I make a vinaigrette as the sauce, but this time I took the easy way out and used this Roasted Tomato Vinaigrette from Out of the Weeds. You can WIN this in our #HotSummerEats giveaway, but you gotta act fast since it ends today! I don’t usually buy salad dressings because vinaigrettes are super easy to make, but sometimes it’s nice to let someone else do the work for you… especially when they use normal ingredients that you’d find in your pantry too! This vinaigrette is so fresh and adds a fun, light tomato flair to my lentil and couscous salad. If you can’t get this vinaigrette locally [or can’t wait until your online order arrives], you can use your favorite vinaigrette instead. :) I’m so glad I got to try this Roasted Tomato Vinaigrette! It’s flavorful, fresh, and perfect for anything from salads to meat marinades. Amazing!

Barbecue Black Bean Quesadillas for #HotSummerEats |

The next recipe I have to share with you involves black beans, barbecue sauce, and cheese. Now, that combo might seem a little weird. I mean… black beans and cheese I get, but barbecue sauce and black beans? Barbecue sauce and cheese? Just try it! It’s so good! But first the back story. Whenever I get home late from work or Bible study or anywhere really and need some dinner, quesadillas are my go-to… one of two kinds. Banana, peanut butter, and chocolate [arguably NOT the healthiest choice, I know… but delicious!] or black beans and cheese. I always have those ingredients on hand so it’s easy, filling, and delicious. Usually to season my bean and cheese quesadilla, I turn to salsa or taco seasoning. But since I live in Nashville and see people put barbecue sauce on anything and everything, I wondered how it would taste on beans. Like baked beans, kinda. Even though I don’t like baked beans…

Barbecue Black Bean Quesadillas for #HotSummerEats |

I received Southern Gold Barbecue Sauce from Voodoo Chef for #HotSummerEats and decided to try it out on a recent weeknight. Man! The barbecue sauce/black bean combo is great! It’s just like chicken, except not. Haha, I’m so eloquent right now. But really, this barbecue sauce is wonderful. It’s mustard based–sweet and tangy, with just a pinch of heat. I could eat that stuff by the spoonful, it’s that good. Just like I said with the vinaigrette, you SHOULD get it [or win it I hope!] but if you can’t feel free to sub regular barbecue sauce + mustard to make this quesadilla. This combo is where it’s at! :)

#HotSummerEats reviews on thepajamachef.comMan, I’ve already shared two great recipes. But now I have a few product reviews for you so keep on reading. :) I got to try Caribeque‘s Island Thyme spice rub. Ben was cooking the night we tried it, and he rubbed it on a pork tenderloin, then added some olive oil and panko bread crumbs and baked it until it was cooked through. WOW was this good! Seriously the best pork I’ve ever had. If it wasn’t raining I would have gotten some better pictures.

#HotSummerEats reviews on

The Island Thyme was tangy and full of lots of herbs. It had a little kick but not too much… made me feel like I was at a Caribbean restaurant instead of my own kitchen. :) I think it would also be wonderful on some roasted veggies. :) We enjoyed some dill and butter green beans and some sweet potato fries with the pork. I dipped my sweet potato fries in my new favorite ketchup… Chai Curry Chup by Intensity Academy. I know chai seasoning + ketchup + curry sounds weird, but it’s a totally addictive blend of sweet and hot and normal ketchup. It’s very hard to describe but it’s the best thing ever. Seriously the best product I tried as part of #HotSummerEats. Everything was good but this was phenomenal! On burger night a few weeks ago, I mixed the Chai Curry Chup with mayo as a burger topping and that was great too.

#HotSummerEats reviews on

Last but not least I want to tell you about the unique line of salad dressings from T.Lish. So far I have only sampled one of the three I was sent, and I want to eat salad for every meal just to enjoy the sweet garlic dressing!

#HotSummerEats reviews on

This dressing tastes like something I’d make in my own kitchen–no preservatives, nothing fake. It’s just a really good salad dressing made with quality ingredients. Some of the other #HotSummerEats bloggers have used these dressings for pasta salad or marinades–find all the recipes here! I have plans to use the Asian Sesame in stir fry but it just hasn’t happened yet. Will report back when it does! :) My only complaint with this salad dressing is that it makes a mess when pouring it. Maybe we just got a bad bottle, but it did spill down the side quite a bit. That happens with my own dressings too, so no worries!

If you made it this far, you deserve a reward… so here are the recipes! :) :) Ha! Enjoy! Thanks for reading along with #HotSummerEats and thanks to Camilla for organizing and hosting this great event. Most of all, thank you to all our sponsors! You have helped make the event spicy, flavorful, and fun! I always LOVE getting to try new foods and finding new companies to support [and enjoy]. Hope you enjoyed it as well and be sure to enter the giveaway now!

Sun-Dried Lentil and Couscous Salad

  • Servings: 4
  • Time: 30 minutes
  • Print


  • 1/2 cup lentils, rinsed and sorted
  • 1/2 cup Israeli couscous
  • 1/2 cup bell peppers, diced small
  • 1/4 cup sun-dried tomatoes, diced small [drained if water/oil packed]
  • 1/4 cup fresh herbs, chopped [I used dill, rosemary, and lemon thyme]
  • 1/3 cup Roasted Tomato Vinaigrette from Out of the Weeds [or another salad dressing of choice, or a mixture of pureed tomatoes, oil, vinegar, and herbs]
  • freshly ground black pepper
  • Parmesan cheese, grated


Bring a medium saucepan full of water to a boil. Reduce heat to medium, then add lentils and cook for 10 minutes. Add couscous and cook another 10 minutes or so, until lentils are cooked through–soft but not mushy, and couscous is cooked to al dente. Drain lentils and couscous and place in a medium bowl. Toss with peppers, tomatoes, and herbs. Drizzle vinaigrette over top, tossing until combined. Season with pepper and serve with Parmesan.

Barbecue Black Bean Quesadillas

  • Servings: 2
  • Time: 10 minutes
  • Print


  • 2 flour tortillas
  • 1/2 cup cheddar cheese, shredded
  • 1/2 cup black beans, rinsed & drained
  • 1/4 cup bell peppers, diced small
  • 1/4 cup Southern Gold Barbecue Sauce from Voodoo Chef [or 2 tablespoons of your favorite barbecue sauce + 1 tablespoon of your favorite mustard]


Heat a large skillet or griddle pan over medium heat. Spray with cooking spray or grease with butter, then place one tortilla on the pan. Add half the cheese and allow to melt.

In a small bowl, stir together black beans, bell peppers, and barbecue sauce. Heat until warm in the microwave, about 45 seconds. Add half of mixture on top of cheese–just one side of the tortilla for easy folding.

When cheese has melted and tortilla is crispy to your liking, fold and transfer to plate. Repeat with additional ingredients, then serve, sliced, with additional barbecue sauce for dipping.

Check out other #HotSummerEats recipes at the link below:

Disclaimer: Thank you to Caribeque, Intensity Academy, Out of the Weeds, T.Lish, and Voodoo Chef for providing samples and product to use for#HotSummerEats recipes without additional compensation. I was not asked to provide positive feedback. All opinions are my own. Please check out Caribeque on Facebook here or here, Twitter, and Instagram here and here to learn more. Please check out Intensity Academy on Facebook, Twitter, Instagram, and Pinterest to learn more. Please check out Out of the Weeds on Facebook, Twitter, Instagram, and Pinterest to learn more. Please check out T.Lish on Facebook, Twitter, Instagram, and Pinterest to learn more. Please check out Voodoo Chef on Facebook and Twitter to learn more.