Bean And Cheese Stack Recipes

BEAN AND CHEESE STACK

Steps:

• Heat oven to 400°F. Spray 9-inch springform pan with cooking spray. Using bottom of pan as a guide, trim tortillas to fit inside pan.
• In 12-inch skillet, heat oil over medium heat. Cook onion, bell pepper and garlic in oil 5 to 7 minutes, stirring occasionally, until tender. Stir in corn, black beans and kidney beans. Cook 2 minutes longer. Add taco sauce; stir until vegetables are coated. Season with salt and pepper. Remove from heat.
• Place 1 tortilla in bottom of springform pan; sprinkle with 1/4 cup of the cheese. Top with one-third of the bean mixture; sprinkle with another 1/4 cup cheese. Repeat layers twice. Top with fourth tortilla and remaining 1/2 cup cheese.
• Bake 20 to 25 minutes or until thoroughly heated and cheese is melted. Let stand 5 minutes. Sprinkle with cilantro and green onions. Carefully remove side of pan. Cut stack into wedges. Serve with guacamole and sour cream.

BURRITO STACK

Steps:

• In a large skillet over medium heat, cook tortillas, one at a time, in oil until lightly browned and puffed, about 30 seconds on each side. Drain on paper towels. In the same skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in beans chilies, salsa and salt. Place one tortilla in an ungreased 9-in. pie plate. Top with a fourth of the bean mixture. Sprinkle with 1/2 cup cheese. Repeat layers three times. Bake, uncovered, at 350° for 30 minutes or until heated through. , Let stand for 5 minutes. Cut into wedges. Garnish with toppings of your choice.

EIGHT LAYER TORTILLA STACK

Steps:

• Heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion, chiles, cilantro, oregano, chili powder & cumin. Saute 5 minutes or until tender. Add tomato juice and cook until thick, about 8 minutes.
• Divide vegetable mixture in half, combining black beans with one half and white beans with the other half. Mix well and set both aside.
• Mix cheeses together and set aside.
• Preheat oven to 325°F.
• Line a 9-inch pie plate with foil, allowing 6 inches of foil to extend over opposite edges of the plate. Repeat with another sheet of foil, crossing over the plate opposite the first piece. Coat foil generously with cooking spray.
• Place 1 tortilla in the bottom of baking dish.
• Spread 1 cup white bean mixture over tortilla; sprinkle with 1/4 cup cheese. Top with tortilla, pressing gently.
• Spread 1 cup black bean mixture over second tortilla; sprinkle with 1/4 cup cheese. Top with tortilla, pressing gently.
• Repeat until all tortillas, filling and cheese is used up, ending with cheese.
• Bring the edges of the foil up to center, folding to seal.
• Bake for 40 minutes; let stand out of oven for 10 minutes before unwrapping. Remove foil packet from pan; unwrap. Cut into wedges and serve with sour cream.

CHEESESTEAK

Steps:

• In a large saute pan or griddle, heat the oil over medium-high heat for 1 minute, and then add the onions, 1 tablespoon salt and 1 teaspoon pepper. Cook the onions until caramelized, stirring throughout the process, 5 to 6 minutes. Remove and keep warm.
• Spread the softened butter on the interiors of the rolls and cook, butter-side down, on a griddle until browned, 1 to 2 minutes. Remove the rolls, add the raw steak to the griddle and sprinkle with salt and pepper. Cook briefly, shredding the meat into small pieces with two metal spatulas. Add the onions and cook for 2 minutes.
• Portion the meat into four piles, and top each pile with 3 slices of the provolone. Continue to cook until the cheese melts (putting on the lid and adding a little water to the pan can help with this step). Cover each pile with a browned roll, and slide a spatula under the meat to pick it up with the roll.

CHEESE ENCHILADA STACK

Steps:

• Preheat oven to 400 degrees.
• Spray square 8x8 baking pan with pam (the garlic one is good).
• Line pan with layer of corn tortillas.
• Top with 1/3 sauce, cheese, chilis, and onions.
• Top with second layer of tortillas.
• Top with second layer of 1/3 sauce, cheese, chilis, and onions.
• Top with final layer of tortillas.
• End with final layer of 1/3 sauce, cheese, chilis, and onions.
• Bake until bubbly (approximately 10-15 min.).
• You can use green sauce and 2 cups cubed chicken.
• Or black beans.
• Or ground beef seasoned with taco mix.

BLACK BEAN AND CHEESE TACOS

Steps:

• In a small pot, heat oil over medium. Add onion and garlic and cook until onion is soft and garlic is fragrant, 3 minutes. Add cumin and cook until fragrant, 1 minute. Add beans and 1/2 cup water and simmer until beans are heated through, 3 minutes. Transfer to a food processor and process until smooth. Season to taste with salt and pepper. Serve with tortillas, cheese, avocado, lettuce, and jalapenos.

CHEESY, SPICY BLACK BEAN BAKE

Steps:

• Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
• Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you'd like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.

CHEESY BEAN DIP

Steps:

• In a bowl, combine cheeses; set aside 2 cups for topping. Add beans, sour cream, cream cheese and taco seasoning to the remaining cheese. Transfer to a greased 2-qt. baking dish; sprinkle with reserved cheese. Bake, uncovered, at 350° for 20-30 minutes or until bubbly around the edges. Serve warm with tortilla chips.