Telluride Black Bean And Corn Tortilla Bake Vegetarian Food

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.

TELLURIDE BLACK BEAN AND CORN TORTILLA BAKE - VEGETARIAN

Steps:

• Saute onions in large skillet with cooking spray just until soft. Put stewed tomatoes into a blender and blend just long enough to break up large tomato pieces. (I skip that step with the diced tomatoes.) Add to skillet with onions. Stir in corn, black beans, enchilada sauce, chili powder, cumin and pepper. Bring to a boil, cover, and simmer about 10 minutes. Remove from heat and let cool.
• Spread one side of tortilla with cream cheese, topping with green chiles. Fold tortillas in half over cream cheese. Pour half of the cooled Veg. sauce into the bottom of a 7-by-11 baking dish. (We actually did two smaller ones.) Arrange the folded tortillas over the sauce, overlapping if necessary. Pour the remaining sauce over the tortillas.
• Freeze at this point, if that's your plan. Thaw to slush state when ready to bake.
• To serve, cover dish with foil and bake at 350 degrees for 20-30 minutes, until heated through. Uncover and sprinkle with cheese on top. Bake for 5 more minutes or until bubbly.

SPINACH AND CORN TORTILLA BAKE

Steps:

• Preheat the oven to 425°F.
• In a food processor, combine cilantro, scallions, salt and pepper with as much spinach as will fit.
• Pulse, adding the rest of the spinach in batches, until all is coarsely chopped.
• Coat an 8-9 inch square baking dish with butter or oil.
• Lay 4 tortillas in the bottom of dish, overlapping slightly.
• Layer with half of beans, salsa, spinach mixture and cheese.
• Repeat with remaining ingredients, ending with cheese and pressing in gently.
• Cover dish with foil, place on a rimmed baking sheet.
• Bake until bubbling, 25-30 minutes.
• Remove foil, and continue baking until golden, 15-20 minutes more.
• Cool for 10 minutes before serving.

BLACK BEAN TORTILLA PIE

Steps:

• In a large skillet, saute the onion, green pepper, cumin and pepper in oil until vegetables are tender. Add garlic; cook 1 minute longer. Add beans and broth. Bring to a boil; cook until liquid is reduced to about 1/3 cup. Stir in corn and green onions; remove from the heat.
• Place one tortilla in a 9-in. springform pan coated with cooking spray. Layer with 1-1/2 cups bean mixture and 1/4 cup cheese. Repeat layers twice. Top with remaining tortilla. Place pan on a baking sheet.
• Bake, uncovered, at 400° for 15-20 minutes or until heated through. Remove sides of pan. Sprinkle with remaining cheese. Cut into wedges.

CROCKPOT BLACK BEAN TORTILLA SOUP

Steps:

• Combine all ingredients except tortillas in crockpot, cook on low 8 hours.
• Preheat oven to 400°F Lightly spray both sides of tortillas with nonstick cooking spray. Cut into thin strips (about 2.5" x 0.5") and spread onto baking sheet. Bake, turning occasionally until crisp, 5-10 minutes.
• Sprinkle tortilla strips over hot soup and serve immediately.

BLACK BEAN TORTILLA CASSEROLE

Steps:

• In a large saucepan, combine the onions, peppers, tomatoes, picante sauce, garlic and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans. , Spread a third of the mixture in a 13x9-in. baking dish coated with cooking spray. Layer with four tortillas and 2/3 cup cheese. Repeat layers; top with remaining beans., Cover and bake at 350° for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Let stand for 5 minutes or until cheese is melted. Serve with toppings.

TELLURIDE BLACK BEAN TORTILLA BAKE

Steps:

• Brown ground beef and onions in large skillet; drain fat. Put stewed tomatoes into a blender and blend just long enough to break up large tomato pieces. (I skip that step with the diced tomatoes.) Add to skillet with meat. Stir in black beans, enchilada sauce, chili powder, cumin and pepper. Bring to a boil, cover, and simmer about 10 minutes. Remove from heat and let cool.
• Spread one side of tortilla with cream cheese, topping with green chiles. Fold tortillas in half over cream cheese. Pour half of the cooled meat sauce into the bottom of a 7-by-11 baking dish. (We actually did two smaller ones.) Arrange the folded tortillas over the sauce, overlapping if necessary. Pour the remaining sauce over the tortillas.
• Freeze at this point, if that's your plan. Thaw to slush state when ready to bake.
• To serve, cover dish with foil and bake at 350 degrees for 20-30 minutes, until heated through. Uncover and sprinkle with cheese on top. Bake for 5 more minutes or until bubbly.

VEGETARIAN TORTILLA BAKE

Steps:

• Preheat oven to 350 degrees.
• Spray a large skillet with nonstick spray; saute onions and peppers over medium-high heat.
• When the vegetables are tender, add the cumin, chili powder and the can of chopped tomatoes; simmer in the skillet for 5-10 minutes.
• In a large bowl, mix together black beans, pinto beans and chiles; mix in jar of salsa.
• Spray the bottom a 9"x13" baking dishes with cooking spray.
• Place two tortillas on the bottom of the dish. Spread one-third of the vegetable mixture onto the tortillas, then one-third of the bean mixture; then sprinkle one-third of the cheese on top. Repeat layering two more times, finishing with the cheese.
• Cover with foil and bake for 25 minutes; uncover and bake an additional 10 minutes.
• Remove from oven and let stand five minutes before cutting and serving.
• Serve with fresh cilantro and a dollop of light sour cream, if desired.