BLACK BEAN, CHEESE, AND TORTILLA CASSEROLE RECIPE
A kosher, vegetarian recipe for Black Bean, Cheese, and Tortilla Casserole, made with corn tortillas, canned beans, tomatoes, and cheese.
Provided by Miri Rotkovitz
Categories Dinner
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- Gather the ingredients.
- Preheat the oven to 400 F. Oil a 9- or 10-inch casserole dish and set aside.
- Warm the olive oil in a chef's pan or large, deep skillet set over medium-high heat.
- Add the onion and sauté until soft and translucent, about 5 to 8 minutes.
- Add the garlic, scallions, and cumin, and sauté about a minute more, or until fragrant.
- Stir in the black beans, tomato sauce, and salsa, lower the heat, and simmer, stirring frequently, for about 5 minutes. Remove from the heat.
- Cover the bottom of the baking dish with 4 tortillas, overlapping or trimming to fit if necessary (if you are using a rectangular or oblong dish, you may want to cut a couple of the tortillas in half to get a better fit; don't worry if the tortillas don't cover the entire dish.)
- Toss the cheeses together in a small bowl.
- Sprinkle the tortillas with 1/3 of the cheese.
- Top with 1/2 of the tomato-bean mixture, smoothing the top with a spatula.
- Arrange 4 more tortillas over the beans, top with 1/3 of the cheese, and the rest of the beans.
- Top the casserole with the rest of the tortillas.
- Sprinkle evenly with the rest of the cheese, drizzle with a little olive oil, and bake, covered, for 20 minutes.
- Remove the foil and bake for 10 to 15 minutes more, or until golden and bubbly.
- Remove from the oven and allow the casserole to rest for 5 minutes before serving.
- Top as desired with guacamole , salsa, sour cream, and hot sauce.
- Serve and enjoy.
Nutrition Facts : Calories 449 kcal, Carbohydrate 53 g, Cholesterol 34 mg, Fiber 15 g, Protein 21 g, SaturatedFat 7 g, Sodium 1137 mg, Sugar 4 g, Fat 18 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
CHEESY TORTILLAS WITH BLACK-BEAN PUREE
Trying to work meatless meals into your routine? A pot of hearty, healthy Cuban Black Beans makes a satisfying dish -- and enough leftovers for this recipe.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Number Of Ingredients 6
Steps:
- In a food processor, blend beans with cooking liquid until smooth, adding up to 1 cup water to make a loose but not runny puree. Transfer to a small pot and heat over low. Working one at a time, toast tortillas in a skillet or over a gas burner, fill with cheese, and fold in half. Divide tortillas among four plates and top with bean puree, lettuce, avocado, and tomato.
Nutrition Facts : Calories 676 g, Fat 25 g, Fiber 15 g, Protein 30 g, SaturatedFat 11 g
CHEESY BLACK BEAN QUESADILLAS
"These savory bean and vegetable quesadillas are great for those who love Mexican flavors but can't handle too much heat," Cherylyn Radford explains from Fox Creek, Alberta. "I like to serve slices with salsa and fat-free sour cream."
Provided by Taste of Home
Categories Appetizers Lunch
Time 35m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet coated with cooking spray, saute the yellow pepper, onion and garlic in oil for 2 minutes. Stir in the tomatoes and corn; cook 2 minutes longer. Add the black beans, pepper and salt. Cook until vegetables are tender; drain., Spritz one side of each tortilla with cooking spray; place plain side up on baking sheets coated with cooking spray. Spoon bean mixture onto half of each tortilla; sprinkle with cheese. Fold tortilla over filling. , Bake at 400° for 6 minutes. Carefully turn over; bake 4-7 minutes longer or until cheese is melted.
Nutrition Facts : Calories 381 calories, Fat 12g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 820mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 6g fiber), Protein 18g protein. Diabetic Exchanges
BLACK BEAN AND CORN QUESADILLAS
My vegetarian husband goes crazy over these every time! They are really cheesy, a little bit spicy, and a little bit sweet. Feel free to play around and add chicken or veggies, if you desire. Don't forget the salsa and sour cream!
Provided by EFasse
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
- Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.
Nutrition Facts : Calories 363 calories, Carbohydrate 45.6 g, Cholesterol 26.5 mg, Fat 14.5 g, Fiber 6.3 g, Protein 13.9 g, SaturatedFat 7 g, Sodium 732.5 mg, Sugar 3.2 g
CHEESY, SPICY BLACK BEAN BAKE
Whether or not you've fallen for this cheesy white-bean tomato bake, we'd like you to meet its bolder counterpart, smoky and spiced, with lots of melty cheese. Black beans shine in a deep-red mixture of fried garlic, caramelized tomato paste, smoked paprika and cumin. The whole skillet gets coated in a generous sprinkling of sharp Cheddar or Manchego cheese, then baked until melted. The final result is what you hope for from a really good chili or stew, but in a lot less time. For a spicier rendition, add a pinch of cayenne with the paprika, or douse the final skillet with hot sauce. Serve with tortillas, tortilla chips, rice, a baked potato or fried eggs.
Provided by Ali Slagle
Categories dinner, easy, weekday, beans, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
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.
FRIED BLACK BEAN FILLED TORTILLAS (PANUCHOS)
Provided by Marcela Valladolid
Categories appetizer
Time 35m
Yield 10 servings
Number Of Ingredients 3
Steps:
- Using a 5-inch round cookie cutter, cut a smaller tortilla out of each tortilla. Save the scraps for making chilaquiles, tortilla soup, etc. Heat 2 tablespoons of vegetable oil in a medium saute pan over medium-high heat. Then add the beans to warm and soften, about 5 minutes, stirring continuously to avoid burning. Turn the heat off and reserve.
- In a large saute pan, heat the remaining 1/2 cup of vegetable oil to 350 degrees F. While the oil is heating, form the panuchos. Start by spreading 1 tablespoon of warmed beans on the surface of the tortilla. Stack the second tortilla over it pressing on the edges to seal. Remove the excess beans on the side of the panucho. Working in batches, fry the panuchos until golden in color, about 3 minutes per side. Remove from the pan and drain on a paper-towel-lined plate.
MY FIRST EASY CHEESY MEXICAN ROLL-UP
Chicken, rice, black beans, and cheese rolled up in a tortilla make an easy, healthy, and tasty recipe for a child's first cooking lesson.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 14m
Yield 8
Number Of Ingredients 6
Steps:
- Prepare rice according to package directions.
- Top each tortilla with rice, black beans, diced chicken breast, and shredded cheese. Add salsa, if desired. Fold tortilla in half or roll burrito style and heat in microwave for about 30 seconds for each individual burrito.
Nutrition Facts : Calories 343.7 calories, Carbohydrate 45.3 g, Cholesterol 32.9 mg, Fat 9.6 g, Fiber 5.6 g, Protein 18.5 g, SaturatedFat 4.1 g, Sodium 744.4 mg, Sugar 0.2 g
TORTILLAS IN BLACK-BEAN PURéE
Steps:
- Quick-soak beans:
- Put beans in a 4-quart pot and cover with water by 2 inches. Bring to a boil and boil 1 minute, then remove from heat and let beans and water stand in pot, covered, 1 hour. Drain, discarding water.
- Cook beans:
- Return drained beans to pot and add 7 cups water. Add onion, garlic, and salt and bring to a boil, skimming froth. Reduce heat and simmer beans, partially covered, until tender, 45 minutes to 1 hour. Do not drain.
- Make enfrijoladas:
- Purée 2 cups beans with 2 cups bean broth, including some of onion and garlic if desired, in a blender until smooth (use caution if puréeing while hot); reserve remaining beans in broth for another use.
- Heat a dry 10-inch heavy skillet (not nonstick) over moderate heat until hot, 2 to 3 minutes.
- Toast chile and avocado leaf, turning with tongs, until fragrant, about 10 seconds total. Open chile (wear protective gloves), then discard stem and seed cluster. Grind chile in grinder with avocado leaf to a powder.
- Heat 3 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Add bean purée and ground chile mixture and simmer, stirring frequently, until thickened but still liquid, 5 to 10 minutes, then reduce heat to very low.
- Meanwhile, heat remaining 1 1/2 cups oil in cleaned 10-inch heavy skillet over moderate heat until hot but not smoking.
- Have ready a heated serving platter. Add 1 tortilla to hot oil and soft-fry, turning over once with tongs, until puffed slightly but not crisp, about 10 seconds total, then lift out with tongs, letting excess oil drip back into skillet. Transfer tortilla to bean purée, submerging tortilla in purée, and spooning purée over it if necessary to completely coat top. Fold tortilla in half, using a metal spatula, and transfer to one end of warm platter.
- Fry and coat remaining tortillas, 1 at a time, in same manner, overlapping them on platter. Drizzle crema over tortillas and sprinkle with cheese, then serve enfrijoladas immediately.
- *Found in some supermarkets, Latino markets, and kitchenmarket.com.
TLAYUDA WITH BLACK BEAN PURéE
Provided by Mark Bittman
Categories appetizer
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. If using dried beans, add salt, pepper, garlic, onion, chili powder and cumin in the last few minutes of cooking. Drain and reserve liquid. Carefully place mixture in a blender or food processor with enough bean liquid to allow machine to do its work and roughly purée, leaving the mixture a bit chunky. If using canned beans, add seasonings and warm mixture gently in a saucepan, stirring, just to take the edge off the garlic and onion. Then roughly purée.
- Place 1 tortilla on pizza peel or baking sheet and spread half the bean mixture on it; top with half the cheese and half the meat, if using it. Bake (on pizza stone, if using) for about 5 minutes, then sprinkle with half the cabbage. Bake another 5 minutes or so, until topping is hot and tortilla crisp on edges. Serve, cut into wedges, then repeat with other tortilla.
Nutrition Facts : @context http, Calories 178, UnsaturatedFat 2 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 382 milligrams, Sugar 4 grams, TransFat 0 grams
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