Black Bean And Vegetable Stack Food

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HAYSTACKS



Haystacks image

This is a simple one dish meal that's been in my family for years - corn chips, vegetables, beans and cheese all piled up to make a delicious haystack! Kids love it!

Provided by Maryanne

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 15m

Yield 6

Number Of Ingredients 14

2 cups kidney beans, cooked
1 teaspoon salt
2 tablespoons chili powder
1 teaspoon ground black pepper
1 (14.5 ounce) package corn tortilla chips
1 head iceberg lettuce - rinsed, dried, and shredded
2 large tomatoes, chopped
1 green bell pepper, chopped
1 onion, chopped
1 (10 ounce) can chopped black olives
1 carrot, shredded
1 cup shredded Cheddar cheese
½ cup sour cream
1 cup salsa

Steps:

  • In a medium saucepan, combine the kidney beans, salt, chili powder and pepper. Cook over medium heat until heated through.
  • To assemble the haystacks put a hand full of corn chips on a plate, follow with a spoonful of heated bean mixture, lettuce, tomato, green pepper, onions, olives, carrot, and cheddar cheese. Top with salsa and sour cream.

Nutrition Facts : Calories 634.3 calories, Carbohydrate 74.7 g, Cholesterol 28.2 mg, Fat 32.2 g, Fiber 14.7 g, Protein 18.4 g, SaturatedFat 9.2 g, Sodium 1697.8 mg, Sugar 7.4 g

VEGGIE BLACK BEAN ENCHILADAS



Veggie Black Bean Enchiladas image

Amazing vegetarian enchiladas stuffed with black beans, broccoli, bell pepper and spinach, topped with homemade red sauce. My favorite enchilada recipe! Recipe yields 8 enchiladas, enough for about 4 servings.

Provided by Cookie and Kate

Categories     Entree

Time 1h

Number Of Ingredients 14

2 cups homemade enchilada sauce
2 tablespoons olive oil
1 cup chopped red onion (about 1 small red onion)
1 red bell pepper, chopped
1 bunch of broccoli or 1 small head of cauliflower (about 1 pound), florets removed and sliced into small, bite-sized pieces
1 teaspoon Frontier Co-op Ground Cumin
1/4 teaspoon Frontier Co-op Ground Cinnamon
5 to 6 ounces baby spinach (about 5 cups, packed)
1 can (15 ounces) black beans, drained and rinsed, or 1 1/2 cups cooked black beans
1 cup shredded Monterey Jack cheese, divided
1/2 teaspoon salt, to taste
Freshly ground black pepper, to taste
8 whole wheat tortillas (about 8" in diameter)
Handful of chopped cilantro, for garnishing

Steps:

  • Preheat oven to 400 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third. Lightly grease a 9 by 13-inch pan with olive oil or cooking spray.
  • In a large skillet over medium heat, warm the olive oil until simmering. Add the onions and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 to 7 minutes. Add the broccoli and bell pepper, stir, and reduce heat to medium-low. Cover the skillet (I don't have a lid for mine, so I just placed a cookie sheet on top). Cook, stirring occasionally, for about 8 to 9 minutes, or until the broccoli is brighter green and just starting to turn golden on the edges.
  • Add the cumin and cinnamon to the skillet and cook until fragrant, about 30 seconds. Add the spinach, a few handfuls at a time, stirring until it has reduced in size. Repeat with remaining spinach and cook until all of the spinach has wilted.
  • Transfer the contents of the pan to a medium mixing bowl. Add the drained beans, 1/4 cup cheese and a drizzle of enchilada sauce (about 2 tablespoons). Season with 1/2 teaspoon salt and some freshly ground black pepper, to taste.
  • Assemble the enchiladas: Pour 1/4 cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated. To assemble your first enchilada, spread ½ cup filling mixture down the middle of a tortilla, then snugly wrap the left side over and then the right, to make a wrap. Place it seam side down against the edge of your pan. Repeat with remaining tortillas and filling.
  • Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the tips of the enchiladas bare. Sprinkle the remaining shredded cheese evenly over the enchiladas.
  • Bake, uncovered, on the middle rack for 20 minutes. If the cheese on top isn't golden enough for your liking, carefully transfer the enchiladas to the upper rack of the oven and bake for an additional 3 to 6 minutes, until sufficiently golden and bubbly.
  • Remove from oven and let the enchiladas rest for 10 minutes (they're super hot!). Before serving, sprinkle chopped cilantro down the center of the enchiladas. Serve immediately.

Nutrition Facts : ServingSize 2 enchiladas, Calories 687 calories, Sugar 9.6 g, Sodium 1450.2 mg, Fat 36.2 g, SaturatedFat 6.8 g, TransFat 0 g, Carbohydrate 73.3 g, Fiber 20.3 g, Protein 26.3 g, Cholesterol 30 mg

BLACK BEAN AND VEGETABLE STACK



Black Bean and Vegetable Stack image

Make and share this Black Bean and Vegetable Stack recipe from Food.com.

Provided by BamaBelle30

Categories     Black Beans

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

2 (15 ounce) cans black beans, drained
1 (14 1/2 ounce) can diced tomatoes, undrained
10 ounces frozen corn
1 cup salsa
1/2 cup chopped green bell pepper
2 garlic cloves, crushed
2 teaspoons cumin
10 small flour tortillas
8 ounces shredded cheddar cheese

Steps:

  • Preheat oven to 400 degrees F.
  • Place beans, tomatoes and the corn, salsa, bell pepper, garlic, and cumin in a saucepan. Stir and bring to a boil over medium-high heat, then reduce the heat to medium-low and let simmer, uncovered, until thickened, 4 to 5 minutes.
  • Spoon a third of the bean mixture over the bottom of a 13x9 inch baking dish. Top it with 5 of the tortillas, overlapping them as needed. Scatter 1 cup of the cheese over the tortillas. Spoon half of the remaining bean mixture over the cheese and top it with the remaining tortilaas. Spoon the remaining bean mixture over the tortillas, spreading it out to completely cover them. Cover the baking dish with foil.
  • Bake for 15 minutes, then remove from oven and uncover. Sprinkle remaining 1 cup cheese on top and return to oven. Bake until the cheese melts, 7 to 8 minutes. Let the casserole rest 1o minutes before slicing and serving.

Nutrition Facts : Calories 368.9, Fat 5.2, SaturatedFat 1.2, Sodium 729.8, Carbohydrate 68, Fiber 13.6, Sugar 5.2, Protein 16.1

QUINOA BLACK BEAN AND VEGETABLE SALAD



Quinoa Black Bean and Vegetable Salad image

Make and share this Quinoa Black Bean and Vegetable Salad recipe from Food.com.

Provided by Canadian_in_the_Bay

Categories     One Dish Meal

Time 55m

Yield 8 serving(s)

Number Of Ingredients 16

1 cup quinoa
2 cups water
1 medium green pepper, chopped
1 medium orange bell pepper, chopped
1 medium red bell pepper, chopped
1 (15 ounce) can black beans
1 medium cucumber, chopped
1 carrot, grated
1/4 cup red onion, chopped
2 roma tomatoes, chopped
1/3 cup fresh cilantro, chopped
1/3 cup olive oil
3 tablespoons lime juice
1 teaspoon lime rind, grated
1/2 teaspoon salt
1 garlic clove, minced

Steps:

  • Prepare quinoa with water and let cool.
  • Chop all the vegetables and toss with the quinoa and black beans.
  • Place lime juice, lime rind, salt, garlic, olive oil, and cilantro in a bowl and whisk it until blended then pour it over the salad and toss.
  • Serve cold.

Nutrition Facts : Calories 236.2, Fat 10.7, SaturatedFat 1.5, Sodium 157.8, Carbohydrate 29, Fiber 6.4, Sugar 3.3, Protein 7.4

BEAN AND VEGETABLE TORTILLA STACKS



Bean and Vegetable Tortilla Stacks image

Delicious and easy. Low Calorie, good vegetarian meal!!! My fiancee found this recipe in a Vegetarian Cookbook, but I have made a few alterations.

Provided by Jessie B

Categories     One Dish Meal

Time 35m

Yield 8 serving(s)

Number Of Ingredients 18

1 (6 ounce) package monterey jack pepper cheese
1 cup part-skim ricotta cheese
1 cup shredded carrot
1/2 cup chopped radish
1/4 cup ripe olives
1 (15 ounce) can garbanzo beans, drained
3 garlic cloves, halved
1/2 cup firmly packed parsley sprig
1 medium yellow onion (Halved)
1 tablespoon lemon juice
1/2 teaspoon ground cumin
12 (6 inch) corn tortillas
1 large pasilla dried red chili pepper
1 medium onion, quartered
4 garlic cloves
1 (28 ounce) can plum tomatoes, drained
1/2 teaspoon ground cumin
1/4 teaspoon hot sauce

Steps:

  • Combine 1 cup of pepper jack cheese and next 4 ingredients; stir well, and set aside.
  • Position knife blade in food processor bowl; add garbanzo beans and garlic. Process bean mixture 1 minute, or until smooth.
  • Add parsley sprigs, one half of the onion, lemon juice, and cumin; process 10 seconds or until onion is minced, scraping sides of processor bowl occasionally.
  • Place 4 tortillas on an ungreased baking sheet. Spread each with one-eighth of bean mixture; top with one eighth of the cheese mixture. Repeat with remaining tortillas, bean mixture, and cheese mixture, ending with the 4 remaining tortillas. Sprinkle remaining 1/2 cup of pepper jack cheese evenly over the stacks.
  • Bake at 375° for 15 minutes or until thoroughly heated. Cut each in half. Garnish with the pepper rings, if desired. Serve with red Chile Sauce.
  • Red Chile Sauce:.
  • Wash the chili; remove stem, seeds and veins. Place chili in a bowl; add boiling water to cover. Let stand 15 minutes or until chili is soft; drain and coarsely chop.
  • Position knife blade in the food processor bowl; add chili, onion, and garlic. Pulse 4 or 5 times or until finely chopped. Add tomatoes, cumin, and hot sauce; process 1 minute or until smooth. Yield: 2 cups.

Nutrition Facts : Calories 311.4, Fat 11.3, SaturatedFat 5.9, Cholesterol 28.5, Sodium 389.2, Carbohydrate 39.7, Fiber 7, Sugar 5.2, Protein 15.1

ROASTED VEGETABLE STACK



Roasted Vegetable Stack image

Make and share this Roasted Vegetable Stack recipe from Food.com.

Provided by lilkittykt

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 medium eggplant, cut lengthwise into 6 slices
1 medium zucchini, cut lengthwise into 4 slices
1 large yellow squash, cut lengthwise into 4 slices
1 large red bell pepper, cut into 1/2 inch strips
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup part-skim ricotta cheese
2 tablespoons chopped fresh basil
3/4 cup finely shredded part-skim mozzarella cheese
1/4 cup tomato sauce

Steps:

  • Preheat the oven to 425°F, coat 2 baking sheets with nonstick cooking spray.
  • Place the vegetables on the baking sheets in a single layer, lightly spray with nonstick cooking spray and season with salt and pepper om both sides, bake for 16-20 minutes, or until tender.
  • Remove from the oven and reduce the oven temperature to 350°F, coat an 8 inch square baking dish with nonstick cooking spray, place 3 slices of the roasted eggplant in the bottom of the baking dish, spread half of the ricotta cheese, half of the chopped basil,and 1/4 cup shredded mozzarella cheese over that.
  • Continue to layer with zucchini slices, yellow squash slices, and strips of red peppers, spread the remaining half of the ricotta cheese and basil, and 1/4 cup mozzarella cheese on top.
  • Place the remaining 3 slices of eggplant over that and top with tomato sauce and the remaining 1/4 cup mozzarella cheese, bake for 10-12 minutes, or until heated through and the cheese is melted, cut into 4 squares and serve.

Nutrition Facts : Calories 220.7, Fat 9.9, SaturatedFat 5.9, Cholesterol 36.8, Sodium 689.3, Carbohydrate 18.7, Fiber 7.3, Sugar 8.4, Protein 17.4

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