Corn And Black Bean Tortilla Cakes Recipes

CORN AND BLACK BEAN TORTILLA CAKES

Steps:

• In a bowl, toss together beans, corn, and onion. In another bowl, toss together cheeses. Put 3 tortillas in one layer on a large heavy baking sheet. Sprinkle each tortilla with about 1/3 cup bean mixture and about 1/3 cup cheese mixture and top with a second tortilla; Make 2 more layers on each tortilla in same manner with remaining bean mixture, cheeses, and tortillas, gently pressing each layer down and ending with a fourth tortilla on top of each cake. Tortilla cakes may be prepared up to this point 6 hours ahead and chilled, wrapped well in plastic wrap.
• Preheat oven to 450°F.
• In a small bowl, stir together oil and cayenne and lightly brush mixture over top of each cake. Bake cakes in middle of oven until golden, about 12 to 15 minutes. Cut cakes into wedges and serve immediately.

TORTILLA AND BLACK BEAN PIE

Steps:

• Preheat oven to 400°F Trim tortillas (if necessary) with a knife to fit inside a round cake pan; Set aside.
• Heat oil in a pan over medium heat.
• Add onion, chili pepper, garlic, cumin, salt and pepper.
• Cook, stirring often, for 5-7 minutes or until onion is soft.
• Add beans and water; bring to a boil.
• Reduce heat and simmer for 8-10 minutes or until liquid has almost evaporated.
• Stir in corn and onion, and remove from heat.
• Place one tortilla in the cake pan and layer with 1/4 of the bean mixture and a 1/2 cup of cheese.
• Repeat 3 more times, except use 1 cup of cheese on the top.
• Bake for 20-25 minutes or until everything is hot and the cheese is melted.
• Let stand for a few minutes before cutting.

BLACK BEAN AND TORTILLA BAKE

Steps:

• Preheat oven to 350* F.
• Spray a large skillet with cooking spray.
• Add garlic, onions, tomato, green onion, cumin, and chili powder.
• Cook on medium heat until onion is tender.
• Add tomato sauce and cook 5 minutes more.
• Stir in beans, cilantro, salt and pepper.
• Spray a 9 inch square baking dish with cooking spray.
• Layer 4 tortillas, 1/3 cheese, and 1/3 of the bean mixture; repeat 2 more times.
• Top with reserved 2 tablespoons of cheese.
• Bake 20 minutes, covered, then 10 minutes uncovered or until bubbly.

BLACK BEAN AND CORN QUESADILLAS

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.

BUSH'S® CORN AND BLACK BEAN TORTILLA CAKES

Steps:

• Preheat oven to 450 degrees F.
• In a bowl toss together beans, corn, and onion.
• In another bowl toss together cheeses.
• Put 3 tortillas in one layer on a large heavy baking sheet.
• Sprinkle each tortilla with about 1/3 cup bean mixture and about 1/3 cup cheese mixture and top with a second tortilla.
• Make 2 more layers on each tortilla in same manner with remaining bean mixture, cheeses, and tortillas, gently pressing each layer down and ending with a fourth tortilla on top of each cake. (Tortilla cakes may be prepared up to this point 6 hours ahead and chilled, wrapped well in plastic wrap.)
• In a small bowl stir together oil and cayenne and lightly brush mixture over top of each cake.
• Bake cakes in middle of oven until golden, about 12 to 15 minutes.
• Let cool for a few minutes and then cut the cakes into wedges and serve immediately.

TELLURIDE BLACK BEAN AND CORN TORTILLA BAKE - VEGETARIAN

Steps:

• Saute onions in large skillet with cooking spray just until soft. Put stewed tomatoes into a blender and blend just long enough to break up large tomato pieces. (I skip that step with the diced tomatoes.) Add to skillet with onions. Stir in corn, black beans, enchilada sauce, chili powder, cumin and pepper. Bring to a boil, cover, and simmer about 10 minutes. Remove from heat and let cool.
• Spread one side of tortilla with cream cheese, topping with green chiles. Fold tortillas in half over cream cheese. Pour half of the cooled Veg. sauce into the bottom of a 7-by-11 baking dish. (We actually did two smaller ones.) Arrange the folded tortillas over the sauce, overlapping if necessary. Pour the remaining sauce over the tortillas.
• Freeze at this point, if that's your plan. Thaw to slush state when ready to bake.
• To serve, cover dish with foil and bake at 350 degrees for 20-30 minutes, until heated through. Uncover and sprinkle with cheese on top. Bake for 5 more minutes or until bubbly.

BUSH'S® CORN AND BLACK BEAN TORTILLA CAKES

Steps:

• Preheat oven to 450 degrees F.
• In a bowl toss together beans, corn, and onion.
• In another bowl toss together cheeses.
• Put 3 tortillas in one layer on a large heavy baking sheet.
• Sprinkle each tortilla with about 1/3 cup bean mixture and about 1/3 cup cheese mixture and top with a second tortilla.
• Make 2 more layers on each tortilla in same manner with remaining bean mixture, cheeses, and tortillas, gently pressing each layer down and ending with a fourth tortilla on top of each cake. (Tortilla cakes may be prepared up to this point 6 hours ahead and chilled, wrapped well in plastic wrap.)
• In a small bowl stir together oil and cayenne and lightly brush mixture over top of each cake.
• Bake cakes in middle of oven until golden, about 12 to 15 minutes.
• Let cool for a few minutes and then cut the cakes into wedges and serve immediately.

CORN AND BLACK BEAN SALAD WITH TORTILLA WEDGES

Steps:

• Heat oven to 400°. Spread tortillas with margarine; cut into fourths. Place on ungreased cookie sheet. Bake 4 to 5 minutes or until golden brown.
• Toss remaining ingredients except lettuce and nuts until mixture is coated with dressing.
• Serve salad on leaf lettuce; sprinkle with nuts. Serve with tortilla wedges.

BUSH'S® CORN AND BLACK BEAN TORTILLA CAKES

Steps:

• Preheat oven to 450 degrees F.
• In a bowl toss together beans, corn, and onion.
• In another bowl toss together cheeses.
• Put 3 tortillas in one layer on a large heavy baking sheet.
• Sprinkle each tortilla with about 1/3 cup bean mixture and about 1/3 cup cheese mixture and top with a second tortilla.
• Make 2 more layers on each tortilla in same manner with remaining bean mixture, cheeses, and tortillas, gently pressing each layer down and ending with a fourth tortilla on top of each cake. (Tortilla cakes may be prepared up to this point 6 hours ahead and chilled, wrapped well in plastic wrap.)
• In a small bowl stir together oil and cayenne and lightly brush mixture over top of each cake.
• Bake cakes in middle of oven until golden, about 12 to 15 minutes.
• Let cool for a few minutes and then cut the cakes into wedges and serve immediately.

BUSH'S® CORN AND BLACK BEAN TORTILLA CAKES

Steps:

• Preheat oven to 450 degrees F.
• In a bowl toss together beans, corn, and onion.
• In another bowl toss together cheeses.
• Put 3 tortillas in one layer on a large heavy baking sheet.
• Sprinkle each tortilla with about 1/3 cup bean mixture and about 1/3 cup cheese mixture and top with a second tortilla.
• Make 2 more layers on each tortilla in same manner with remaining bean mixture, cheeses, and tortillas, gently pressing each layer down and ending with a fourth tortilla on top of each cake. (Tortilla cakes may be prepared up to this point 6 hours ahead and chilled, wrapped well in plastic wrap.)
• In a small bowl stir together oil and cayenne and lightly brush mixture over top of each cake.
• Bake cakes in middle of oven until golden, about 12 to 15 minutes.
• Let cool for a few minutes and then cut the cakes into wedges and serve immediately.