MEXICAN BLACK BEAN CASSEROLE RECIPES

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BLACK BEAN TORTILLA CASSEROLE - TASTE OF HOME



Black Bean Tortilla Casserole - Taste of Home image

A cousin gave me this black bean casserole recipe—she knows my family loves Southwestern fare. —Sue Briski, Appleton, Wisconsin

Provided by Taste of Home

Categories     Dinner

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 9 servings.

Number Of Ingredients 14

2 large onions, chopped
1-1/2 cups chopped green peppers
1 can (14-1/2 ounces) diced tomatoes, drained
3/4 cup picante sauce
2 garlic cloves, minced
2 teaspoons ground cumin
2 cans (15 ounces each) black beans, rinsed and drained, divided
8 corn tortillas (6 inches)
2 cups shredded reduced-fat Mexican cheese blend
TOPPINGS:
1-1/2 cups shredded lettuce
1 cup chopped fresh tomatoes
1/2 cup thinly sliced green onions
1/2 cup sliced ripe olives

Steps:

  • Preheat oven to 350°. 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. Remove 1/2 cup of black beans; set aside. Stir remaining beans into onion mixture., Spread a third of the mixture in a 13x9-in. baking dish coated with cooking spray. Layer with 4 tortillas and 2/3 cup cheese. Repeat layers; top with reserved 1/2 cup black beans., Cover and bake until heated through, 30-35 minutes. Sprinkle with remaining 2/3 cup cheese. Let stand until cheese is melted, 5 minutes. Serve with toppings.

Nutrition Facts : Calories 243 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 13mg cholesterol, SodiumContent 638mg sodium, CarbohydrateContent 34g carbohydrate (6g sugars, FiberContent 8g fiber), ProteinContent 14g protein. Diabetic Exchanges 2 lean meat

MEXICAN-STYLE VEGAN BEAN AND RICE CASSEROLE - FORKS OVER ...



Mexican-Style Vegan Bean and Rice Casserole - Forks Over ... image

Here, the classic beans and rice combination gets a kick with ancho chile powder and cumin. The No-Cheese Sauce adds a creamy texture, and the health benefits are bumped up with zucchini, black beans, and corn. From Forks Over Knives - The Cookbook

Provided by FORKSOVERKNIVES.COM

Total Time 50 minutes

Number Of Ingredients 11

1 large yellow onion, diced
1 red bell pepper, seeded and diced
3 cloves garlic, minced
1 tablespoon cumin seeds, toasted in a dry skillet and ground
2 teaspoons ancho chile powder
2 medium zucchini, cut into ½-inch dice
2 cups cooked brown rice
2 cups cooked black beans, or 1 (15-ounce) can, drained and rinsed
3 ears corn, kernels removed (about 2 cups)
One recipe No-Cheese Sauce Recipe
Chopped cilantro

Steps:

  • Preheat the oven to 350°F.
  • Place the onion and bell pepper in a large saucepan and sauté over medium heat for 7 to 8 minutes, or until the onion starts to brown. Add water 1 to 2 tablespoons at a time, to keep the vegetables from sticking to the pan. Add the garlic and cook for 4 minutes. Add the cumin and chile powder and cook for another 30 seconds. Remove from the heat. Add the cooked rice, zucchini, black beans, corn, and No-Cheese Sauce, and mix well.
  • Spoon the mixture into an 8 x 8-inch baking dish. Bake for 25 minutes, or until bubbly. Serve garnished with the cilantro.

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BLACK BEAN TORTILLA CASSEROLE RECIPE: HOW TO MAKE IT
A cousin gave me this black bean casserole recipe—she knows my family loves Southwestern fare. —Sue Briski, Appleton, Wisconsin
From tasteofhome.com
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Total Time 50 minutes
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