Santa Annas Black Bean Casserole Authentic Mexican Food

MAMAN'S SUPER BLACK BEAN CASSEROLE

Steps:

• nota:diced tomatoes and chili powder can be replaced with an equivalent amount of salsa.
• Preheat oven to 350°F.
• In a large fry pan, heat oil and fry the onions, garlic, and celery until tender and onions translucent.
• Add tomatoes/salsa and spices, and heat through.
• Add black beans.
• Spoon a quarter of the mixture in the bottom of the casserole dish.
• Add a tortilla.
• Spoon another quarter of the mixture over the tortilla and spread to cover.
• Add a third of the grated cheese.
• Continue in this way until all the ingredients have been used up.
• Place casserole in the oven and heat for 20 minutes, or until heated through and the cheese is melted.
• Sprinkle green onion and green pepper over the dish (if desired) and serve.

SANTA ANNA'S BLACK BEAN CASSEROLE - AUTHENTIC MEXICAN!

Steps:

• In a large skillet over medium heat, combine first 6 ingredients, bringing the mixture to a boil. Reduce heat and simmer uncovered for 5 minutes. Stir in beans.
• Spread 1/3 of the bean mixture over the bottom of a 13x9-inch pan. Top that with half of the tortillas, overlapping as necessary and half of the cheese. Add another 1/3 of the bean mixture, then remaining tortillas and bean mixture.
• Cover and bake at 350°F for 30 minutes or until heated through. Sprinkle with remaining cheese and let stand for 10 minutes. Garnish with shredded lettuce and chopped tomatoes.
• Serve by topping with the sliced avocado or guacamole.

BLACK BEAN CASSEROLE

Steps:

• Heat olive oil in a frying pan and fry onion and garlic for approximately 5 minutes.
• In a casserole dish combine fried onion and garlic, diced potatoes, black beans, corn, diced tomatoes, taco seasoning and water.
• Bake in a 350 degree oven for 1 - 1 1/2 hours. Stiring halfway through.

SOUTHWEST CHICKEN AND BLACK BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Sprinkle chicken breast generously with cumin and celery salt on both sides.
• Place chicken in microwave steam bag, and cook according to package directions, reserving any cooking liquid.
• Shred cooked chicken with two forks.
• Combine shredded chicken, black beans, corn, and 1/2 of one jar of salsa and reserved cooking liquid in a large bowl.
• Spread 1/2 of one jar of salsa into the bottom of two 13x9 baking dishes.
• Place aprox. 3-4 tablespoons of the chicken mixture in the center of each tortilla and roll up.
• Put each roll, seam side down, close together into baking dish.
• Top each dish with 1/2 of the remaining salsa.
• Sprinkle with cheese.
• Bake at 350 degrees for 15-20 minutes or until cheese is melted and dish is bubbly.

BLACK BEAN CHICKEN CASSEROLE

Steps:

• Saute the onion, green pepper and garlic in oil until tender.
• Mix in the tomatoes, salsa, cumin, salt, oregano and pepper.
• Add beans and chicken and heat through.
• Spread a third of the mixture into a 13x 9 pan coated with cooking spray.
• Layer with four tortillas, a third of the chicken mixture and 1 cup cheese.
• Repeat with remaining tortillas and chicken mixture.
• Cover and bake at 350° for 25-30 minutes or until heated through.
• Uncover and sprinkle with remaining cheese.
• Bake 5-10 minutes longer or until cheese is melted.
• Serve with sour cream, green onions or olives if desired.

POLENTA AND BLACK BEAN CASSEROLE

Steps:

• Position rack in middle of oven and preheat to 450°F Oil 11x7x2-inch glass baking dish.
• Mix 1/2 cup cilantro, chilies, salsa verde, garlic, and cumin in medium bowl.
• Arrange 9 polenta rounds in bottom of dish, spacing evenly.
• Drizzle 1/4 cup cream over.
• Top with half of beans, half of hominy, and half of chili mixture.
• Sprinkle with 1 1/2 cups cheese.
• Repeat layering.
• Cover with foil.
• Bake 20 minutes.
• Increase oven temperature to 475°F; uncover casserole and bake until top is golden brown, about 15 minutes longer.
• Let stand 5 minutes; sprinkle with remaining 1/4 cup cilantro and serve.