BLACK BEAN TORTILLA CASSEROLE
"A cousin gave me this recipe- she know my family loves Southwestern fare," says Sue Briski of Appleton, Wisconsin.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 9 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 251 calories, Fat 7g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 609mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 8g fiber), Protein 14g protein. Diabetic Exchanges
BEEF AND BEAN TACO CASSEROLE
Food Network Kitchens nicknamed this the "broken enchilada" casserole because the soft layer of cooked tortilla chips on the bottom reminded us of enchiladas. But this dish is much easier to make!
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F. Lightly oil a 9-by-13-inch casserole dish.
- Heat the oil in a large skillet over high heat. When the oil is shimmering, add the beef and sprinkle with the chili powder, cumin, oregano, 1 teaspoon salt and a few grinds of pepper. Cook, breaking up the meat into smaller pieces, until browned, about 5 minutes. Add the onions and garlic and cook until the onions are soft, about 5 minutes more. Add the beans, salsa and 1/2 cup water and bring to a simmer; cook until the sauce thickens and coats the meat, about 5 minutes. Add salt and pepper to taste. (This beef-and-bean mixture can be made up to a day ahead of time.)
- Lay half the tortilla chips on the bottom of the oiled casserole dish. Spread half the meat mixture on top. Sprinkle half the cheese blend over the meat. Repeat with the remaining chips, meat and cheese. Bake uncovered until the cheese melts and the casserole is hot, about 20 minutes.
- Top with sour cream, lettuce, tomato, avocado and pickled jalapenos if desired. Serve with more salsa and tortilla chips on the side.
TORTILLA, BEAN AND CHEESE CASSEROLE ("ENFRIJOLADAS")
Provided by Marcela Valladolid
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Put the drained beans and chicken broth in a large bowl.
- In a saute pan, heat the olive oil over medium-high heat. Add the onion, tomato, chile, and garlic. Saute until the onion is soft, about 5 minutes. Rub the oregano, between palms of your hands and sprinkle over the beans. Add salt and pepper, to taste. Add the beans and broth to the pan and simmer for 10 minutes. Cool the beans for about 5 minutes before putting them in the blender. Carefully, pour the mixture into a blender and puree. Return the pureed mixture to the pan and gently reheat over medium-low heat, stirring frequently.
- Using tongs, pass the tortillas 1 by 1 through the refried bean sauce until they are somewhat softened and coated on both sides with the sauce. Set aside on a plate. Fill each tortilla with 1/4 cup of shredded cheese. Fold in half and arrange them, overlapping, in a 9 by 13-inch baking dish. Top with an additional 1 to 1 1/2 cups of the bean sauce, just enough to cover the beans but allow the edges of the folded tortillas to show. Bake until cheese is melted about 10 to 15 minutes.
- To serve, drizzle with Mexican sour cream lengthwise in a 2-inch thick strip down the center of the dish. Top with 8 overlapping red onion rings.
BEEF AND BEAN TORTILLA CASSEROLE
This layered casserole is really easy to make and tastes really good. I actually tried it with 1.25 lbs ground turkey breast and it came out very good. Tastes great with a dollop of sour cream on top. Got the recipe for Family Circle magazine.
Provided by Karamia
Categories Beans
Time 1h5m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Spray 13x9 pan with nonstick spray, set aside.
- Brown beef or turkey in large skillet with onion until cooked through, drain if needed.
- Add chili powder, cumin and salt, and 1 cup salsa, stir and heat through.
- In a medium bowl, mash drained and rinsed kidney beans coarsely. Add 1 cup salsa and stir together.
- In 9x13 pan, layer two tortillas on bottom and fill in sides with pieces of a third tortilla until the bottom of pan is completely covered.
- Layer all of the bean/salsa mixture over tortillas and sprinkle with 2/3 cups cheese.
- Repeat another layer of tortillas.
- Spread ground beef or turkey mixture evenly over tortillas.
- Sprinkle with 2/3 cup cheese.
- Layer last of tortillas and spread with 1/2 cup salsa.
- Sprinkle rest of cheese over.
- Cover with foil and bake for 45 minutes.
- Let sit for 10 minutes before cutting.
- Serve with sour cream on top, if desired.
- Enjoy!
Nutrition Facts : Calories 536.4, Fat 23, SaturatedFat 10.8, Cholesterol 89.9, Sodium 1402.6, Carbohydrate 48, Fiber 7.3, Sugar 6, Protein 34.6
TORTILLA AND BEAN CASSEROLE
I adapted this recipe many years ago from a booklet produced by Pace Picante Sauce. In the booklet, credit for the recipe is given to Ina Colfelt of Westminster, Maryland. This is a tasty meatless entree.
Provided by janem123
Categories Beans
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, combine onion, green bell pepper or red bell pepper, tomatoes, picante sauce, garlic, and cumin. Heat to a boil, lower heat, and simmer 10 minutes.
- Stir in beans.
- In a 13 X 9 X 2 baking dish, spread 1/3 of the bean mixture.
- Top bean layer with 6 tortillas, overlapping tortillas to fit the dimensions of dish, Layer 1 cup of the cheese over the tortillas.
- Layer another 1/3 of the bean mixture, remaining tortillas, and then remaining bean mixture.
- Cover tightly with foil and bake at 350 degrees for 30 to 35 minutes or until hot.
- Uncover and top with the remaining 1 cup of cheese. Continue baking 5 more minutes.
- Let stand for 10 minutes.
- Top with garnishes of choice.
Nutrition Facts : Calories 592.4, Fat 20, SaturatedFat 9.4, Cholesterol 35.7, Sodium 1530.6, Carbohydrate 79, Fiber 11.9, Sugar 12.1, Protein 26.3
VEGAN TORTILLA CASSEROLE
This Vegan Tortilla Casserole is delicious and filling and perfect for social gatherings or just a quick weeknight dinner!
Provided by Whitney English
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 400 degrees F.
- Heat the olive oil in a large skillet over medium heat. Add the onions, garlic, and cumin and cook, stirring occasionally, until the onions are softened, 3 to 4 minutes. Add the beans, squash, tomatoes and their juices, tomato paste and kale; season with salt and pepper. Cook, stirring occasionally, until the kale is wilted, 3 to 5 minutes. Set the vegetable filling aside.
- In a 9-by-13-inch baking dish, layer 2 of the tortillas, 1/4 of the vegetable filling and 1/4 cup of the vegan cheese or cashew cheese sauce. Repeat the layers 3 times, ending with the cheese or cheese sauce.
- Bake uncovered until the cheese is bubbly and the casserole is hot all the way through, about 20 minutes. Serve with cilantro and vegan sour cream.
- Soak the cashews in a bowl with cold water for 8 to 12 hours. (Alternatively, "flash soak" them in a heatproof bowl with boiling water for 10 minutes.) Drain then transfer to a food processor or high-powered blender. Add the remaining ingredients and blend until smooth.
BLACK BEAN AND TORTILLA BAKE
Make and share this Black Bean and Tortilla Bake recipe from Food.com.
Provided by spatchcock
Categories Black Beans
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
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.
CHICKEN, BLACK BEAN, AND TORTILLA CASSEROLE
Make and share this Chicken, Black Bean, and Tortilla Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Oven
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In a big skillet, warm the oil over medium heat; add in onion, green pepper, and garlic; saute about 5 minutes, until vegetables are soft.
- Add in tomatoes, salsa, cumin, salt, pepper, and oregano; stir to mix.
- Stir in beans and chicken.
- Preheat oven to 350°.
- In a lightly oiled 4-quart casserole spread 1/3 of the bean-chicken mixture over the bottom.
- Top with 4 tortillas and sprinkle with 1 cup cheese.
- Add another 1/3 of the bean-chicken mixture and 1 cup cheese.
- Top with 4 tortillas and 1 cup cheese.
- Add remaining bean-chicken mixture; cover and bake about 40 minutes, until bubbly.
- Uncover and sprinkle with remaining cheese; cook 10 minutes; let stand 5 minutes before serving.
BEAN TORTILLA CASSEROLE
This hearty Tex-Mex dish is meatless and easy to make-ahead -- two great reasons to add it to your dinner lineup.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 50m
Number Of Ingredients 9
Steps:
- In a medium pot, heat oil and garlic over medium and cook until fragrant, 2 minutes. Add beans and 3/4 cup water and bring to a simmer until beans are very tender, about 5 minutes. Mash slightly and season with salt. Meanwhile, in a blender, puree diced tomatoes with cilantro.
- Lay 4 tortillas in the bottom of an 8-inch square baking dish. Top with one-third of the tomatoes, half the bean mixture, and one-third of the cheese. Repeat, using 3 tortillas. Top with remaining 3 tortillas, remaining tomatoes, and cheese. Cover with foil and bake (or refrigerate up to 8 hours).
- Preheat oven to 450 degrees. Bake, covered, until cheese is melted, about 15 minutes; remove foil, reduce oven to 350 degrees, and bake until heated through and cheese is browned, 20 minutes. Serve with sour cream.
Nutrition Facts : Calories 425 g, Fat 18 g, Fiber 12 g, Protein 19 g, SaturatedFat 8 g
MEXICAN TORTILLA CASSEROLE
Make and share this Mexican Tortilla Casserole recipe from Food.com.
Provided by Broke Guy
Categories Meat
Time 1h15m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven at 350 degrees F.
- Spray a spring form cake pan or casserole dish with cooking spray.
- Brown ground beef and onion and then drain the grease.
- Add taco seasonings and cook according to package directions. Heat refried beans to make for easier spreading.
- Lay 1 tortilla in bottom of baking dish and spread 1/3 of the refried beans on it. Top with 1/3 of the meat and sprinkle on some cheese.
- Add the 2nd tortilla and spread 1/2 the rice, 1/2 salsa, 1/2 the corn and a little cheese.
- Add the 3rd tortilla and spread 1/3 beans ,1/3meat, and a little cheese.
- Add the 4th tortilla and layer the remaining beans ,meat, corn, rice, salsa and cheese.
- Bake, covered with foil, for about 40 minutes. Uncover and bake 10-15 minutes longer. Let sit 5 minutes before cutting.
- After baking, top with sour cream, diced white onion and shredded lettuce, if desired.
MUSHROOM AND BLACK BEAN TORTILLA CASSEROLE
This is a wonderful recipe I got from a Martha Stewart Magazine. It is really easy to make and so delicious. You can make it as spicy as you want by using your favorite brand of salsa.
Provided by rebecca684
Categories Black Beans
Time 30m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- In a large skillet, heat oil over medium-high heat. Add mushrooms and cook, stirring often, until browned, 7 minutes.
- Add garlic and cayenne; season with salt and pepper. Add black beans and stir to combine.
- Cook until beans are warmed through, 2 minutes. Remove from heat.
- Arrange 5 tortilla halves in a 2 quart baking dish. Top with half the bean mixture and1/2 cup salsa, then sprinkle with one third the cheese.
- Repeat with another layer of tortilla halves, bean mixture, salsa, and cheese.
- Top with remaining tortilla halves, salsa, and cheese. Cover with foil and bake until center is hot and cheese melts, 10 minutes. Uncover and bake until cheese is bubbling, 5 minutes.
Nutrition Facts : Calories 325.8, Fat 10.1, SaturatedFat 5, Cholesterol 20.9, Sodium 677.4, Carbohydrate 44.4, Fiber 9.6, Sugar 9.1, Protein 21.9
TORTILLA CASSEROLE
Steps:
- Preheat the oven to 400°F.
- Combine the beans, tomatoes, chiles, corn, scallions, cumin, and oregano in a mixing bowl. Mix thoroughly.
- Lightly oil a wide, shallow 2-quart rectangular or round casserole and layer as follows: 5 tortillas, overlapping one another; half of the bean mixture; half of the cheese; and the optional vegetable layer. Repeat the tortilla, bean, and cheese layers.
- Bake the casserole for 12 to 15 minutes, or until the cheese is bubbly. Let stand for a minute or two, then cut into squares or wedges to serve. Pass the salsa and optional sour cream for topping.
- variation
- For the optional vegetable layer, use either 10 to 12 ounces lightly steamed and well-drained baby spinach or lightly sautéed thin slices of zucchini and/or yellow summer squash; you'll need two medium squashes for this.
- menu suggestions
- If you're not making the optional squash layer in the casserole, Zucchini and Summer Squash Sauté (page 209) is a good side dish with this meal. If you want the meal to be more substantial, cook some quinoa while the casserole is in the oven. Add some curly lettuce and cherry or grape tomatoes to garnish the plate.
- Serve with microwaved white or sweet potatoes and Creole Coleslaw (page 178). Or, to keep this meal as easy as possible, serve with a simple green salad rather than the slaw.
- nutrition information
- Calories: 295
- Total Fat: 10g
- Protein: 9g
- Carbohydrates: 45g
- Fiber: 9g
- Sodium: 315mg
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