Happy Halloween Beard and Bonnet friends!!! Although this isn’t a Halloween dish it is a great dish to make before trick or treating, because it is fast, tasty, and filling. you can’t beat that winning combo. I am guest posting on Potluck again today, did I mention that you can find me there once a week? Have a great night, stay safe, and have fun! 

I am always on the lookout for easy, weeknight meals to make for my family. Gathering with them around the table every night is my favorite time of the day. I look forward to hearing their stories and to laughing and cutting up with the kids. I don’t always look forward to spending a huge chunk of my evening cleaning up the kitchen afterwards though. This poblano chilaquiles casserole combines all of my family’s favorite foods in one dish peppers, tomatillos, black beans, and chips. It is essentially a fancy version of nachos that has been kicked up a notch so that it is hearty enough to be a complete meal. The baking time in the oven allows for me to wash up my skillet and knife so that all that is left after dinner is our plates and the casserole dish. Hooray for tasty food with easy clean up!!

Our daughter, Eliza, described this dish as “zingy” which really is an appropriate description. It gets its “zing” from the tomatillo salsa, followed by the subtle heat from the poblano pepper. The fast and smokey black beans are quick because they are canned, but the addition of a few spices makes them taste like they have been slowly simmering on the stove top all day. Don’t you just love a taste bud fake out like that?

Head on over to Potluck for this recipe!