Tortilla Bean Salad Food

TACO BEAN SALAD

Steps:

• Chop two tomatoes; cut remaining tomatoes into wedges. In a large salad bowl, toss the lettuce, tortilla chips, cheese, beans, avocado and chopped tomatoes; set aside., In a large microwave-safe bowl, combine hamburger mix and taco sauce. Cover and microwave on high for 2-3 minutes or until heated through. Spoon over salad; toss gently. Top with tomato wedges and onions. Serve with dressing.

BEAN, CORN, AND TORTILLA SALAD

Steps:

• In a medium microwave-safe bowl, combine beans, corn, and salsa. Microwave just until warmed through, 1 minute. Stir in scallions, avocado, and tomatoes; season with salt and pepper. Set bean mixture aside.
• In a large bowl, toss lettuce and chips together. Divide evenly among plates; top with bean mixture and cheese. Serve immediately, topped with additional salsa, if desired.

BEAN TOSSED SALAD

Steps:

• In a salad bowl, combine the first six ingredients. Just before serving, add chips and salad dressing; to coat.

BLT BEAN SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Toss the bread, olive oil, a pinch of salt and several grinds of pepper on a rimmed baking sheet until combined, then spread into an even layer. Bake until the croutons are golden brown and well toasted, tossing halfway through, 10 to 12 minutes.
• Meanwhile, add the bacon to a medium skillet and cook over medium heat, stirring occasionally, until crisp and well browned, about 5 minutes. Transfer to a paper towel-lined plate with a slotted spoon to drain.
• For the dressing, puree the basil, parsley, dill, mayonnaise, yogurt, lemon juice, 2 teaspoons water, 1/4 teaspoon salt and several grinds of pepper in a food processor until the herbs are finely chopped and dressing is bright green. Taste and adjust the seasoning with more salt and pepper.
• To assemble, add the beans, romaine, tomatoes, half the croutons and half the bacon to a large bowl. Add half of the herb-mayo dressing, then toss to combine. Transfer to a large serving bowl or platter, top with the remaining croutons and bacon and drizzle with the remaining dressing.

GRANDMA'S SWEET AND TANGY BEAN SALAD

Steps:

• Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
• Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
• Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.

BEAN TORTILLA CASSEROLE

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.

TORTILLA BOWL SOUTHWESTERN SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Pour the vegetable oil (1 teaspoon per bowl) into medium (1.2 quart) oven-proof bowls and rub around to coat the surface. Press each tortilla into a greased bowl.
• Bake for about 10 minutes, until golden brown. Let the tortilla bowls cool.
• Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and place in a large salad bowl.
• Dice the tomatoes and add them to the bowl with the romaine.
• Dice the onion and add it to the salad.
• Cut the avocados in half, remove the pits, and dice. Add to the salad.
• Add the corn and black beans.
• In a small bowl or liquid measuring cup, combine the olive oil, lime juice, garlic, cumin, red pepper flakes, cilantro, salt, and pepper. Mix well.
• Pour the dressing over the salad and toss well.
• Fill each tortilla bowl with the salad.
• Enjoy!

TORTILLA & BEAN SALAD

Steps:

• Heat the oil in a frying pan and, when hot, stir in the sweetcorn. Cook for 3 mins, stirring often until the corn is browned, then remove and leave to cool.
• Toss together sweetcorn, kidney beans, salad leaves and tortilla chips. Mix together the sour cream, sugar and lime zest and juice. Drizzle over salad and serve.

TORTILLA AND BEAN CASSEROLE

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.

MEXICAN-STYLE TORTILLA SALAD

Steps:

• In a bowl mix together the ranch dressing and salsa (this can be done hours ahead and chilled.
• In a large bowl toss the lettuce with cheddar cheese cubes, black beans, chopped tomatoes and avocado: toss well to combine.
• Pour the dressing over starting with 1 cup and adding in more to taste; and toss to coat with salad.
• Season with salt and pepper.
• Mix in the chopped corn chips (or just sprinkle on top of salad).
• Serve immediately.