BLACK BEAN AND ZUCCHINI TORTILLA CASSEROLE
This southwestern-style casserole makes for a nice change-of-pace holiday main dish, but this is also easy enough to make for weeknight meals.
Provided by Veg Kitchen
Categories Vegan main dish
Time 40m
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F.
- Heat the oil in a large saucepan. Sauté the onion until translucent. Add the green pepper and continue to sauté until it has softened and the onions are golden.
- Stir in the crushed tomatoes and seasonings, black beans, and zucchini. Bring to a simmer, then simmer gently for 5 minutes.
- Layer as follows in a lightly oiled 9 x 13 inch or 2-quart round casserole dish: half of the tortillas, half of the tomato-black bean mixture, and half of the cheese. Repeat.
- Bake for 15 to 20 minutes, or until the cheese is bubbly. Let stand for 5 to 10 minutes, then cut into squares or wedges to serve.
Nutrition Facts : Calories 221 kcal, Carbohydrate 29 g, Protein 4 g, Fat 10 g, SaturatedFat 3 g, Sodium 314 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
BLACK BEAN AND ZUCCHINI CHILAQUILES
Steps:
- 1. Preheat the oven to 400° F. Lightly oil a 9- by 13-inch baking pan or 2-quart round casserole.
- 2. Heat the oil in a large saucepan. Sauté the onion until translucent. Add the bell pepper and continue to sauté until it has softened and the onions are golden. Stir in the tomatoes, seasonings, beans, zucchini, and chile pepper. Bring to a simmer, then simmer gently for 5 minutes.
- 3. Layer as follows in the prepared pan. Half the tortillas, half the tomato black bean mixture, and half the cheese. Repeat. Bake for 15 to 20 minutes, or until the cheese is bubbly. Let stand for 5 to 10 minutes, then cut into squares or wedges to serve.
QUICK BLACK BEAN CHILAQUILES
A quick Mexican-inspired breakfast using leftover chips, salsa, black beans, veggies, and eggs in the morning.
Provided by Matthew Francis
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium-high heat until it shimmers. Add chopped onion and cook until it softens slightly, about 5 minutes. Add tortilla chips. Add eggs to the pan and stir around with the chips until almost set, 3 to 4 minutes. Pour in black beans and salsa. Stir to combine and heat through, about 5 minutes.
- Top chilaquiles with queso fresco, red onion, avocado, and cilantro. Serve immediately.
Nutrition Facts : Calories 357.7 calories, Carbohydrate 35.2 g, Cholesterol 192.6 mg, Fat 18.3 g, Fiber 9.9 g, Protein 16.7 g, SaturatedFat 4.3 g, Sodium 963.4 mg, Sugar 4.5 g
RIO GRANDE BLACK BEANS & ZUCCHINI
This is a favorite side dish that I like to serve with grilled chicken or pork chops. You can also add a can of niblet corn to this.
Provided by Melissa Spangler
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Saute onions & bell peppers in oil until tender.
- Add Rotel tomatoes, mix well and cook for about 5 minutes.
- Add black beans, zucchini and remaining ingredients, mix well and cook for about 15-20 minutes on low heat.
- Top with shredded cheddar or monterrey jack cheese if desired.
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