BEAN AND VEGETABLE BAKE RECIPES

Name: Vegetarian Enchilada Bake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3 servings.
Ingredients: 1 cup shredded zucchini; 1 tablespoon finely chopped sweet red pepper; 1 teaspoon olive oil; 1 garlic clove, minced; 3/4 cup frozen corn; 3/4 cup black beans, rinsed and drained; 1/8 teaspoon salt; 1/8 teaspoon ground cumin; 3/4 cup salsa; 2 tablespoons minced fresh cilantro; 3 corn tortillas (6 inches); 3/4 cup shredded cheddar cheese; Sour cream, optional

VEGETARIAN ENCHILADA BAKE RECIPE: HOW TO MAKE IT

Vegetarian Enchilada Bake Recipe: How to Make It image

I’ve had this vegetarian enchilada bake recipe for years. You’ll enjoy the delicious Tex-Mex flavors so much that you won't even miss the meat. —Barbara Stelluto, Devon, Pennsylvania

Provided by Taste of Home

Categories Dinner

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 3 servings.

Number Of Ingredients 13

Ingredients

1 cup shredded zucchini
1 tablespoon finely chopped sweet red pepper
1 teaspoon olive oil
1 garlic clove, minced
3/4 cup frozen corn
3/4 cup black beans, rinsed and drained
1/8 teaspoon salt
1/8 teaspoon ground cumin
3/4 cup salsa
2 tablespoons minced fresh cilantro
3 corn tortillas (6 inches)
3/4 cup shredded cheddar cheese
Sour cream, optional

Steps:

Preheat oven to 350°. In a large skillet, saute zucchini and pepper in oil until pepper is crisp-tender. Add garlic; cook 1 minute longer. Add the corn, beans, salt and cumin; saute 2-3 minutes longer. Stir in salsa and cilantro., Place a tortilla in the bottom of a 1-1/2-qt. round baking dish coated with cooking spray. Spread with 2/3 cup vegetable mixture; sprinkle with 1/4 cup cheese. Repeat layers twice., Bake, uncovered, until heated through and cheese is melted, 20-25 minutes. Let stand 10 minutes before serving. If desired, serve with sour cream.

Nutrition Facts : Calories 286 calories, FatContent 11g fat (6g saturated fat), CholesterolContent 30mg cholesterol, SodiumContent 676mg sodium, CarbohydrateContent 37g carbohydrate (4g sugars, FiberContent 5g fiber), ProteinContent 12g protein. Diabetic Exchanges 2 starch

KIDNEY BEAN CASSEROLE RECIPE: HOW TO MAKE IT

Kidney Bean Casserole Recipe: How to Make It image

I don’t recall its origin, but I've had this Kidney Bean Casserole recipe for many years. A Triscuit cracker crust makes it unique. —Karen Tjelmeland, Ely, Iowa

Provided by Taste of Home

Categories Brunch Dinner

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 2 servings.

Number Of Ingredients 10

Ingredients

3/4 cup kidney beans, rinsed and drained
1/4 cup chopped onion
1/4 cup chopped green chilies, drained
1/4 teaspoon ground cumin
16 Triscuits or other crackers
3/4 cup shredded cheddar cheese
1/2 cup 2% milk
1/3 cup mayonnaise
2 tablespoons beaten egg
Optional: sour cream and sliced ripe olives

Steps:

Preheat oven to 350°. In a small bowl, combine the beans, onion, green chilies and cumin. Place eight crackers in an 8x4-in. loaf pan coated with cooking spray. Top with half of the bean mixture; layer with remaining crackers and bean mixture. Sprinkle with cheese., In a small bowl, combine the milk, mayonnaise and egg; pour over cheese. Bake, uncovered, until a thermometer reads 160°, 20-25 minutes. If desired, serve with sour cream and olives.

Nutrition Facts : Calories 561 calories, FatContent 31g fat (10g saturated fat), CholesterolContent 113mg cholesterol, SodiumContent 1103mg sodium, CarbohydrateContent 51g carbohydrate (9g sugars, FiberContent 9g fiber), ProteinContent 25g protein.

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