TORTILLA, BEAN AND CHEESE CASSEROLE ("ENFRIJOLADAS")
Provided by Marcela Valladolid
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Put the drained beans and chicken broth in a large bowl.
- In a saute pan, heat the olive oil over medium-high heat. Add the onion, tomato, chile, and garlic. Saute until the onion is soft, about 5 minutes. Rub the oregano, between palms of your hands and sprinkle over the beans. Add salt and pepper, to taste. Add the beans and broth to the pan and simmer for 10 minutes. Cool the beans for about 5 minutes before putting them in the blender. Carefully, pour the mixture into a blender and puree. Return the pureed mixture to the pan and gently reheat over medium-low heat, stirring frequently.
- Using tongs, pass the tortillas 1 by 1 through the refried bean sauce until they are somewhat softened and coated on both sides with the sauce. Set aside on a plate. Fill each tortilla with 1/4 cup of shredded cheese. Fold in half and arrange them, overlapping, in a 9 by 13-inch baking dish. Top with an additional 1 to 1 1/2 cups of the bean sauce, just enough to cover the beans but allow the edges of the folded tortillas to show. Bake until cheese is melted about 10 to 15 minutes.
- To serve, drizzle with Mexican sour cream lengthwise in a 2-inch thick strip down the center of the dish. Top with 8 overlapping red onion rings.
GREEN BEAN AND CORN CASSEROLE
Ideal for potlucks. Every time I make it, I get requests for the recipe.
Provided by Wendy
Categories Side Dish Casseroles Green Bean Casserole Recipes
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine green beans, corn, soup, Cheddar cheese, sour cream, celery, and onion in a bowl. Mix thoroughly. Pour vegetable mixture into a 8-inch square baking dish and spread evenly.
- Combine crackers and melted butter in a small bowl. Mix well, coating crackers with the butter. Pour over the vegetable mixture in the baking dish and spread evenly without stirring. Sprinkle almonds on top.
- Bake in the preheated oven until set, about 30 minutes.
Nutrition Facts : Calories 284.1 calories, Carbohydrate 21 g, Cholesterol 44.1 mg, Fat 19.7 g, Fiber 3.2 g, Protein 8.2 g, SaturatedFat 9.6 g, Sodium 749.3 mg, Sugar 3.7 g
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
BLACK BEAN AND TORTILLA BAKE
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
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.
BEAN TORTILLA CASSEROLE
This hearty Tex-Mex dish is meatless and easy to make-ahead -- two great reasons to add it to your dinner lineup.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 50m
Number Of Ingredients 9
Steps:
- In a medium pot, heat oil and garlic over medium and cook until fragrant, 2 minutes. Add beans and 3/4 cup water and bring to a simmer until beans are very tender, about 5 minutes. Mash slightly and season with salt. Meanwhile, in a blender, puree diced tomatoes with cilantro.
- Lay 4 tortillas in the bottom of an 8-inch square baking dish. Top with one-third of the tomatoes, half the bean mixture, and one-third of the cheese. Repeat, using 3 tortillas. Top with remaining 3 tortillas, remaining tomatoes, and cheese. Cover with foil and bake (or refrigerate up to 8 hours).
- Preheat oven to 450 degrees. Bake, covered, until cheese is melted, about 15 minutes; remove foil, reduce oven to 350 degrees, and bake until heated through and cheese is browned, 20 minutes. Serve with sour cream.
Nutrition Facts : Calories 425 g, Fat 18 g, Fiber 12 g, Protein 19 g, SaturatedFat 8 g
TORTILLA, BEAN, AND CORN CASSEROLE
Number Of Ingredients 13
Steps:
- 1. If the tortillas are very fresh, spread them on a counter to dry a bit--about 30 minutes. Heat oil to a depth of about 1/2 inch in a skillet. Fry the tortilla wedges until barely browned and almost crisp. Drain on paper towels. Reserve. 2. Preheat the oven broiler. In a deep saucepan, heat 1 tablespoon of the oil used for frying the tortillas, and cook the onion until softened, 3 to 4 minutes. Add the tomatoes, ancho powder, beans, corn, spinach, and chicken broth. Bring to a boil. 3. Stir in the reserved tortilla wedges, cilantro, and salt. Continue to stir until the tortillas start to soften, 3 to 4 minutes. Turn the mixture into a shallow ovenproof baking dish. Top with the cheese. Broil about 6 inches from the heat until the cheese melts and bubbles. Serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
TORTILLA, BEAN, AND CORN CASSEROLE
Number Of Ingredients 13
Steps:
- 1. If the tortillas are very fresh, spread them on a counter to dry a bit--about 30 minutes. Heat oil to a depth of about 1/2 inch in a skillet. Fry the tortilla wedges until barely browned and almost crisp. Drain on paper towels. Reserve. 2. Preheat the oven broiler. In a deep saucepan, heat 1 tablespoon of the oil used for frying the tortillas, and cook the onion until softened, 3 to 4 minutes. Add the tomatoes, ancho powder, beans, corn, spinach, and chicken broth. Bring to a boil. 3. Stir in the reserved tortilla wedges, cilantro, and salt. Continue to stir until the tortillas start to soften, 3 to 4 minutes. Turn the mixture into a shallow ovenproof baking dish. Top with the cheese. Broil about 6 inches from the heat until the cheese melts and bubbles. Serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
TORTILLA AND BEAN CASSEROLE
I adapted this recipe many years ago from a booklet produced by Pace Picante Sauce. In the booklet, credit for the recipe is given to Ina Colfelt of Westminster, Maryland. This is a tasty meatless entree.
Provided by janem123
Categories Beans
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, combine onion, green bell pepper or red bell pepper, tomatoes, picante sauce, garlic, and cumin. Heat to a boil, lower heat, and simmer 10 minutes.
- Stir in beans.
- In a 13 X 9 X 2 baking dish, spread 1/3 of the bean mixture.
- Top bean layer with 6 tortillas, overlapping tortillas to fit the dimensions of dish, Layer 1 cup of the cheese over the tortillas.
- Layer another 1/3 of the bean mixture, remaining tortillas, and then remaining bean mixture.
- Cover tightly with foil and bake at 350 degrees for 30 to 35 minutes or until hot.
- Uncover and top with the remaining 1 cup of cheese. Continue baking 5 more minutes.
- Let stand for 10 minutes.
- Top with garnishes of choice.
Nutrition Facts : Calories 592.4, Fat 20, SaturatedFat 9.4, Cholesterol 35.7, Sodium 1530.6, Carbohydrate 79, Fiber 11.9, Sugar 12.1, Protein 26.3
CORN AND BLACK BEAN TORTILLA CAKES
Categories Bean Cheese Onion Appetizer Bake Vegetarian Kid-Friendly Corn Gourmet Small Plates
Yield Serves 6
Number Of Ingredients 8
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.
BEAN, CORN, AND TORTILLA SALAD
This dinner salad with warmed beans, corn, and salsa is a snap to put together.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a medium microwave-safe bowl, combine beans, corn, and salsa. Microwave just until warmed through, 1 minute. Stir in scallions, avocado, and tomatoes; season with salt and pepper. Set bean mixture aside.
- In a large bowl, toss lettuce and chips together. Divide evenly among plates; top with bean mixture and cheese. Serve immediately, topped with additional salsa, if desired.
Nutrition Facts : Calories 368 g, Fat 14 g, Fiber 11 g, Protein 14 g
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