Corn Black Bean Tortilla Cakes Recipes

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CORN AND BLACK BEAN TORTILLA CAKES



Corn and Black Bean Tortilla Cakes image

Categories     Bean     Cheese     Onion     Appetizer     Bake     Vegetarian     Kid-Friendly     Corn     Gourmet     Small Plates

Yield Serves 6

Number Of Ingredients 8

1 cup rinsed and drained canned black beans, patted dry
1 cup fresh corn (from about 2 ears)
1 cup finely chopped red onion
1 1/2 cups grated extra-sharp white Cheddar cheese (about 6 ounces)
1 1/2 cups grated Monterey Jack cheese (about 6 ounces)
twelve 6- to-7 inch flour tortillas
1 tablespoon olive oil
1/4 teaspoon cayenne

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.

CORN AND BLACK BEAN SALAD WITH TORTILLA WEDGES



Corn and Black Bean Salad with Tortilla Wedges image

Dinner made ready in 20 minutes! Enjoy this delicious black bean and veggies salad served with tortilla wedges - a hearty meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 11

4 fat-free flour tortillas (8 to 10 inches in diameter)
2 teaspoons margarine or butter, softened
1 can (15 to 16 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 medium red bell pepper, chopped (1 cup)
1 small jicama, peeled and diced (2 cups)
1/2 cup fat-free Italian dressing
1/2 teaspoon salt
1/4 teaspoon pepper
Red leaf lettuce
1/4 cup pine nuts, toasted

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.

Nutrition Facts : Calories 285, Carbohydrate 55 g, Cholesterol 0 mg, Fiber 14 g, Protein 12 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1110 mg

TELLURIDE BLACK BEAN AND CORN TORTILLA BAKE - VEGETARIAN



Telluride Black Bean and Corn Tortilla Bake - Vegetarian image

A delicious vegetarian layered one-dish meal with tasty sauce made with organic corn, mixed with tomatoes, peppers, and black beans with southwest spices, layered with fluffy flour tortillas stuffed with a cream cheese and green chile mixture. Top it off with mild monterrey jack cheese and bake it to golden goodness.

Provided by Friends Foodies

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

3 cups frozen corn
1/2 cup chopped onion
1 (15 ounce) can black beans, drained and rinse
1 (16 ounce) can stewed tomatoes (I usually use diced tomatoes)
1/2 cup enchilada sauce
1 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon pepper
6 flour tortillas
3 ounces cream cheese, softened
1 (4 ounce) can diced green chilies, drained
1 cup shredded monterey jack cheese

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.

Nutrition Facts : Calories 394, Fat 14.1, SaturatedFat 7.1, Cholesterol 32.4, Sodium 926, Carbohydrate 54.8, Fiber 9.2, Sugar 6.5, Protein 16.5

BLACK BEAN AND TORTILLA BAKE



Black Bean and Tortilla Bake image

Make and share this Black Bean and Tortilla Bake recipe from Food.com.

Provided by spatchcock

Categories     Black Beans

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

1 garlic clove, minced
1/2 cup chopped onion
1 cup chopped tomato
1/2 cup chopped green onion
1/2 teaspoon chili powder
2 teaspoons cumin powder
1 (8 ounce) can tomato sauce
1 (16 ounce) can black beans, rinsed and drained
1 tablespoon chopped cilantro
salt and pepper
12 soft corn tortillas
8 ounces low-fat cheddar cheese, shredded, reserve 2 tablespoons (I used fat free)

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



Black Bean and Corn Quesadillas image

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

2 teaspoons olive oil
3 tablespoons finely chopped onion
1 (15.5 ounce) can black beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
1 tablespoon brown sugar
¼ cup salsa
¼ teaspoon red pepper flakes
2 tablespoons butter, divided
8 (8 inch) flour tortillas
1 ½ cups shredded Monterey Jack cheese, divided

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

BUSH'S® CORN AND BLACK BEAN TORTILLA CAKES



BUSH'S® Corn and Black Bean Tortilla Cakes image

Layered tortillas baked with black beans, green onions, cheddar and Monterey jack cheeses, and corn make this a tasty, easy and filling meal.

Provided by Allrecipes Member

Time 35m

Yield 6

Number Of Ingredients 8

1 (15 ounce) can BUSH'S® Black Beans, rinsed, drained and patted dry
1 cup fresh corn kernels
1 cup finely chopped green onion
1 ½ cups grated extra-sharp white Cheddar cheese
1 ½ cups grated Monterey Jack cheese
12 (6 inch) flour tortillas
1 tablespoon olive oil
¼ tablespoon cayenne

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.

Nutrition Facts : Calories 521.4 calories, Carbohydrate 50.6 g, Cholesterol 54.8 mg, Fat 25.8 g, Fiber 7 g, Protein 24.2 g, SaturatedFat 12.9 g, Sodium 840.9 mg, Sugar 3.2 g

BUSH'S® CORN AND BLACK BEAN TORTILLA CAKES



BUSH'S® Corn and Black Bean Tortilla Cakes image

Layered tortillas baked with black beans, green onions, cheddar and Monterey jack cheeses, and corn make this a tasty, easy and filling meal.

Provided by Allrecipes Member

Time 35m

Yield 6

Number Of Ingredients 8

1 (15 ounce) can BUSH'S® Black Beans, rinsed, drained and patted dry
1 cup fresh corn kernels
1 cup finely chopped green onion
1 ½ cups grated extra-sharp white Cheddar cheese
1 ½ cups grated Monterey Jack cheese
12 (6 inch) flour tortillas
1 tablespoon olive oil
¼ tablespoon cayenne

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.

Nutrition Facts : Calories 521.4 calories, Carbohydrate 50.6 g, Cholesterol 54.8 mg, Fat 25.8 g, Fiber 7 g, Protein 24.2 g, SaturatedFat 12.9 g, Sodium 840.9 mg, Sugar 3.2 g

BUSH'S® CORN AND BLACK BEAN TORTILLA CAKES



BUSH'S® Corn and Black Bean Tortilla Cakes image

Layered tortillas baked with black beans, green onions, cheddar and Monterey jack cheeses, and corn make this a tasty, easy and filling meal.

Provided by Allrecipes Member

Time 35m

Yield 6

Number Of Ingredients 8

1 (15 ounce) can BUSH'S® Black Beans, rinsed, drained and patted dry
1 cup fresh corn kernels
1 cup finely chopped green onion
1 ½ cups grated extra-sharp white Cheddar cheese
1 ½ cups grated Monterey Jack cheese
12 (6 inch) flour tortillas
1 tablespoon olive oil
¼ tablespoon cayenne

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.

Nutrition Facts : Calories 521.4 calories, Carbohydrate 50.6 g, Cholesterol 54.8 mg, Fat 25.8 g, Fiber 7 g, Protein 24.2 g, SaturatedFat 12.9 g, Sodium 840.9 mg, Sugar 3.2 g

BUSH'S® CORN AND BLACK BEAN TORTILLA CAKES



BUSH'S® Corn and Black Bean Tortilla Cakes image

Layered tortillas baked with black beans, green onions, cheddar and Monterey jack cheeses, and corn make this a tasty, easy and filling meal.

Provided by Allrecipes Member

Time 35m

Yield 6

Number Of Ingredients 8

1 (15 ounce) can BUSH'S® Black Beans, rinsed, drained and patted dry
1 cup fresh corn kernels
1 cup finely chopped green onion
1 ½ cups grated extra-sharp white Cheddar cheese
1 ½ cups grated Monterey Jack cheese
12 (6 inch) flour tortillas
1 tablespoon olive oil
¼ tablespoon cayenne

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.

Nutrition Facts : Calories 521.4 calories, Carbohydrate 50.6 g, Cholesterol 54.8 mg, Fat 25.8 g, Fiber 7 g, Protein 24.2 g, SaturatedFat 12.9 g, Sodium 840.9 mg, Sugar 3.2 g

CORN AND BLACK BEAN WRAPS



Corn and Black Bean Wraps image

Wrap up your dinner quandary with a fiesta of 6 ingredients and a few minutes' assembly. Olé!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7

1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 ounces) whole kernel corn with red and green peppers, drained
1/2 cup shredded Monterey Jack cheese (2 ounces)
1/4 cup chopped fresh cilantro
1/4 cup Old El Paso™ salsa (any variety)
4 jalapeño-flavor flour tortillas (8 to 10 inches in diameter)
Additional Old El Paso™ salsa (any variety), if desired

Steps:

  • Heat oven to 350°F. Mix beans, corn, cheese, cilantro and 1/4 cup salsa in medium bowl.
  • Spoon one-fourth of the bean mixture down center of each tortilla. Roll up each tortilla; wrap each in aluminum foil. Place on cookie sheet.
  • Bake about 10 minutes or until thoroughly heated and cheese is melted. Serve with additional salsa.

Nutrition Facts : Calories 375, Carbohydrate 67 g, Cholesterol 15 mg, Fiber 10 g, Protein 19 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 960 mg

TORTILLA AND BLACK BEAN PIE



Tortilla and Black Bean Pie image

This is so good, and different from other tortilla pies because it does not have tomatoes in it. I made it several times last summer while sweet corn was in season. If you want, top the finished pie with salsa, sour cream, or any other typical taco or burrito ingredients you want. I like it just the way it is. From Everyday Food Issue #6. The original recipe calls for a 9 inch springform pan, which allows the pie to be released when it's done, but I just use a round cake pan and serve it straight from the pan.

Provided by Vino Girl

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

4 flour tortillas, 10 inch
1 tablespoon oil
1 large onion, diced
1 chili pepper, remove seeds as desired to control heat
2 cloves garlic, minced
1/2 teaspoon ground cumin
salt, to taste
fresh ground black pepper, to taste
2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups water
1 (10 ounce) package frozen corn
4 green onions, sliced
8 ounces cheddar cheese, shredded (about 2 1/2 cups)

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.

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