HAYSTACKS
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
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
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
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
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
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
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
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
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
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
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
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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STACKED VEGGIE QUESADILLA RECIPE | BON APPéTIT - EPICURIOUS
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2.9/5 (10)Estimated Reading Time 2 minsServings 4Total Time 30 mins
- Preheat broiler. Put tortillas in single layer on baking sheet. Brush with oil. Broil until toasted, about 3 minutes. Turn; set aside.
- Place squash in microwave-safe bowl. Sprinkle water over, cover with plastic wrap, and microwave until just tender, about 3 minutes; drain. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add onion and sauté until beginning to brown, about 3 minutes. Add squash; stir 1 minute. Season with salt and freshly ground black pepper. Spread out squash in even layer over 1 tortilla. Add 1 tablespoon oil to skillet. Add beans, 1/4 cup salsa, garlic, and chili powder. Using potato masher, crush until beans are coarsely mashed; season with salt and pepper. Stir in 1/4 cup salsa. Spread over second tortilla. Sprinkle cheese over third tortilla. Leave fourth tortilla plain.
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- Drain and rinse the beans and put them in a medium sauce pan and cover with water. Bring to a boil at high heat, once the water is boiling reduce the heat to simmer. Add 1 tablespoon of chili powder, 1 teaspoon cumin, 1 tsp smoked paprika, and ground pepper to taste and stir well to combine. Simmer for 20 minutes, stirring occasionally. Stir in the salt to taste at the end.
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- When the rice is done, remove the lid, add the spinach and cilantro and squeeze the whole lime over the rice and beans and stir to combine. Put the lid back on. Let sit for 5 minutes.
- Use a slotted spoon (to avoid adding extra water) to add the beans to the vegetables and rice, sprinkle on the remaining teaspoon of chili powder and ½ teaspoon of cumin, and grind more sea salt and black pepper on top if desired. Fold the beans and spices into the rice and veggies until well combined. Serve with fresh cilantro, sliced avocado, and tomato slices.
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