Honestly, I get bored with lunch. The same old, same old, well … it gets old. But it doesn’t have to. Enter the White Bean Cheddar Melt, a recipe I discovered at Bush’s Beans. Yep, white beans in a sandwich. I know. It sounds a little different, but different is good, right? Especially with this sandwich.
I can’t tell you how much I have been craving this meal ever since making it last week. These Black Bean Tostadas with Cilantro Sauce discovered over at Tasty Kitchen are probably something I could eat every single day and never tire of. Seriously tasty and satisfying. And so very easy too. The cilantro sauce alone is a keeper and one we’ll be making large batches of to serve as a salad dressing. It’s so full of flavor and super light in calories—the best combo ever for salad dressing in my book!
This past year I’ve kept ingredients on hand for making cracker pizzas: crispy individual pizzas that are baked in no time. The kids have really enjoyed making their own versions for dinner or even as a great after school snack. I revised the Easy Bean and Cheese Flatbread recipe from Bush’s Beans to use the thinner tortillas we use for the cracker pizzas.
Today I’m sharing with you one of the recipes we made while in Montana, the BUSH’S® Wild Mushroom and White Bean Tart. Don’t let the name fool ya. It’s really easy. If you’ve never worked with phyllo dough before, other than keeping it from drying out (cover with damp paper towels or dish cloth while working) it’s not difficult, and the dough is very forgiving. And it’s actually fun–it’s like playing in the kitchen.