Black Bean And Cheese Torta Food

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.

VEGAN MILANESE TORTA WITH BLACK BEANS

Steps:

• For the wet mix loaf: Pour 8 cups of water into a large pot, then drop in mushrooms, liquid aminos, vegan chicken bouillon, salt and pepper, and bring to a simmer, then let cook until mushrooms are soft, about 45 minutes.
• Strain the mushrooms and keep the broth in a separate container. Let broth cool in the freezer for 1 hour.
• For the dry mix loaf: Add vital wheat gluten flour, onion powder, garlic powder and cayenne to a mixing bowl and mix it together. Slowly add the mushroom broth, pouring until the seitan loaf is firmly stretchy. (See Cook's Note.) Roll seitan loaf into a football shape. Wrap in plastic and let it relax.
• Bring a pot of water to a boil. Drop the seitan loaf in the water water and drop the temperature; simmer, covered, 1 hour. Remove loaf to a plate and refrigerate, 1 hour.
• For the dredge: Place the flour, flaxseed meal, salt, and 4 cups water in a mixing bowl and mix together into a thick batter. Put some panko in another bowl.
• Cut the seitan loaf with a serrated knife into 4 1/2-by-3-inch slices that are 1 1/2 inches thick. Coat seitan patties in dredge, then bread in panko.
• Bring oil to 350 degrees F in a deep-fryer and deep-fry patties for 30 to 45 seconds, or cook in some vegetable oil in a frying pan over medium heat, 7 minutes per side.
• For the avocado sauce: Blend the flesh of the avocados with the oil, salt and 1 cup water until you have a smooth consistency.
• For assembling the torta: Mash black beans in a bowl.
• Split the rolls to make sandwiches. Add beans to the bottom pieces, then place patties on top. Add cabbage, sliced tomatoes, avocado sauce and vegan mayo.

BLACK BEAN AND CHEESE TORTILLA PIE

Steps:

• Chop the onion and green pepper. Seed and mince the jalapeno peppers. Drain and rinse the black beans.
• Heat the oil in a large skillet over medium-high heat. Add onions and bell pepper and cook for 5 minutes, stirring, until tender. Add beans, salsa, jalapenos, chili powder, and cayenne. Simmer 7-10 minutes.
• Line a 9 or 10 inch pie pan with one of the crusts. Spoon about 1/2 cup bean mixture into crust. Sprinkle with 1/2 cup shredded cheddar. Top with 1 tortilla.
• Repeat layers twice. Top with remaining 1/2 cup cheese.
• Top with second pie crust. Seal and flute edges. Cut 2 or 3 slits in the top crust to vent steam.
• Bake at 350 degrees for 40-50 minutes, or until golden brown. Let stand 10 minutes before serving. Serve with sour cream.

CHEESY RICE AND BEAN TORTA

Steps:

• Combine all ingredients except oil.
• Heat oil in medium skillet on medium heat. Add rice mixture; press firmly onto bottom of skillet with back of spatula. Cook 10 min. or until bottom is golden brown. Loosen torta from bottom of skillet; tip skillet and slide torta onto plate. Invert skillet over torta; flip skillet and plate over. Return skillet to heat to cook other side of torta. Cook 10 min. or until bottom is golden brown.
• Slide torta onto plate. Cut into wedges to serve.

BLACK BEANS AND RICE WITH CHEESE

Steps:

• Prepare brown rice according to package directions.
• While brown rice is cooking heat oil in a medium saucepan over medium heat.
• Add onion and bell pepper; cook 5 minutes or until tender, stirring occasionally.
• lAdd garlic; cook 1 minute.
• Add water and next 7 ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated.
• Place 1/4 to 1/2 cup rice in bowls and top with bean mixture. Sprinkle each serving with 1 tbsp cheese.

CROCK POT BLACK BEAN TORTA

Steps:

• In a large skillet, heat oil over medium heat.
• Add onions and cook until soft, about 3 minutes.
• add garlic, cumin, oregano, cracked pepper and cook for another minute.
• Add corn, black beans and tomato sauce and bring to a boil.
• Add cream cheese and stir until melted.
• Remove from heat.
• Spoon 1/2 cup of the bean mixture into the bottom of your slow cooker.
• Lay 1 tortilla on top of the mixture.
• Spread another 1/2 cup of the beans on top of the tortilla.
• Repeat until all 8 tortillas are used.
• Pour remaining bean mixture over the top of the last tortilla.
• Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
• Spread green chilies over the top of the torta and sprinkle with the shredded cheese.
• Cover and cook on high for 30 minutes or until cheese is melted.
• Serve with salsa and sour cream.

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.

GRILLED QUAIL WITH BLACK BEAN TORTA AND POBLANO SAUCE

Steps:

• For the Quail:.
• Wash the ancho chilies and remove the stems and seeds. Soak the chilies in water for 5 minutes to soften them. In a blender, puree the ancho chilies, garlic, orange juice, and the juice of the lime with the oil. Marinate the quail in the puree for about an hour.
• For the Black Bean Tortas.
• (Refried Black Beans):.
• Place the black beans, garlic, and epazote in a pot with 2 cups of water. Bring to a boil and simmer until the beans are soft. If necessary, add just enough additional water to keep the beans covered. When the beans are done, allow them to cool in their own liquid. When the beans are cool, puree half of them in their liquid until smooth. Combine the puree with the whole beans.
• In a heavy skillet or pot, combine the bacon and pork fat and cook over medium heat to render the fat. Add the cooked beans and stir the mixture over medium heat until the fat is absorbed and the mixture is thick. If the beans are too liquid, continue to cook slowly over medium heat to evaporate the liquid until the mixture is thick.
• In a clean skillet, heat the butter until hot. Add the bean mixture and heat until hot. Add the beaten eggs and scramble with the beans. Add the salt and transfer to a plate and keep warm.
• For the Guacamole:.
• Split and seed the avocados. Remove the meat to a mixing bowl. Add the sweet red pepper, red onion, Serrano chili, cilantro, and juice from the lime to the avocado. With the back of a large spoon, mash the ingredients into a very coarse puree. Salt and pepper, to taste.
• To assemble the Tortas:.
• With a 2 inch cookie cutter or small knife, punch out 12 small rounds from the tortillas. Spread some black beans (approximately 2 Tbsp) on one tortilla. Add a nugget (1/2 oz) of goat cheese to the black beans and top with the avocado mixture. Finish the tortas by covering the avocado mixture with a second small tortilla. In a large flat skillet, heat a Tbsp of butter over moderate heat. Slowly fry the tortas on both sides until the tortillas are golden brown. Keep warm.
• For the Sauce:.
• Grill the poblano chilies over a charcoal fire or under a broiler until the skins are charred. When cool, peel and seed the chilies. Grill or broil the onion slices, tomatillos, and garlic cloves until lightly cooked. Heat the pumpkin seeds in a dry skillet until lightly toasted. In a blender, combine the chilies, tomatillos, onion, garlic, maple syrup, and one half of the pumpkin seeds with the chicken stock. Blend briefly (10 seconds) to give a coarse puree. Do not over blend. Transfer the puree to a sauce pot. If the puree is too thick, add more stock; if too thin, boil gently to reduce to a sauce-like consistency. Just before serving, heat the sauce over moderate heat. Add the chopped cilantro and the remaining pumpkin seeds and whip in the butter. Salt and pepper, to taste.
• For the Tomato Salsa:.
• Roughly chop the tomatoes. Combine with the minced onion, chopped cilantro, and minced chili. Add the juice of the lime and mix thoroughly. Salt and pepper, to taste.
• To assemble the dish:.
• Grill the quail, skin side down, over a charcoal fire or skin side up in a broiler on a wire rack. The quail should be cooked almost entirely on the skin side. Grill the quail on the meat side for only a few seconds. This will prevent the meat from becoming too dry. The meat should be pink and not over-cooked. Depending on the temperature of the fire, three to four minutes should be sufficient.
• Place a warm black bean torta in the center of a dinner plate. Top each with some sour cream. Spoon some sauce onto each plate around the torta. Place a grilled quail on each side of the torta. Garnish with the tomato salsa and some sprigs of cilantro.