Black Bean Egg Corn Casserole Recipes

BLACK BEAN TORTILLA CASSEROLE

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.

BLACK BEAN, EGG & CORN CASSEROLE

Steps:

• Preheat over to 325 degrees; grease a 9x11 baking dish.
• Saute onion in oil for 5 minutes; add cumin and cook for 2 minutes. Mix beans and onion, then pour into baking dish.
• Combine eggs, corn, milk, cheese, mustard, and cayenne in a large bow; pour over beans. Top with tomatoes.
• Bake until firm, about 45 minutes. Sprinkle with chopped herbs.

MACROBIOTIC BLACK BEAN & CORNBREAD CASSEROLE

Steps:

• Preheat oven to 400°F After beans and kombu have soaked overnight, discard the soaking water. Clice kombu into thin strips. Place beans and kombu in a 4 or 5 liter pressure cooker and cover with fresh water so that the water comes to about 1 inch over the beans. Close the pressure cooker and bring the beans to pressure. Place flame deflector under pressure cooker, reduce heat to medium-low, and cook 30 minutes. (If you don't have a pressure cooker, cook beans in a saucepan with kombu over medium-low heat for 1 1/2 hours.).
• While beans are cooking, heat olive oil in a skillet over medium heat. Saute onions, garlic, sea salt, and corn until onions are translucent, about 5 minutes. Grate a 2 inch piece of ginger into pulp and then squeeze out 1 tablespoon of juice. Add cumin, ginger juice, and shoyu, and cook for another 5 minutes. When beans are cooked, strain them and add to onion mixture. Mix in cilantro. Pour mixture into a lightly oiled 9 x 13 inch casserole dish - use corn or olive oil.
• For corn bread topping, sift together dry ingredients and then blend together wet ingredients. Mix them together until just blended.
• Pour batter over black-bean mixture and bake for 40 - 45 minutes. Let cool at least 15 minutes before serving.

CORN & BLACK BEAN CASSEROLE

Steps:

• In a medium bowl, combine corn, bell peppers, onions, cilantro, & beans. Mix well.
• Whisk together remaining ingredients: toss with bean mixture.
• Cover & chill at least 1/2 hour.