Black Bean Tortilla Casserole Recipes

VEGETARIAN MEXICAN CASSEROLE WITH BLACK BEANS

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Combine onion, pepper, garlic, salsa, cumin, and black beans in large skillet and bring to simmer over medium heat. Cook, frequently stirring, for 3 minutes.
• Arrange 6 tortillas in bottom of 9 x 13-inch baking dish, overlapping them as necessary.
• Spread half of bean mixture over tortillas and sprinkle with half of cheese. Repeat layering process with remaining tortillas, bean mixture, and cheese.
• Cover dish with foil and bake 15 minutes. Carefully remove foil and serve warm. Garnish with tomatoes, sour cream, and olives.

VEGETARIAN LAYERED TORTILLA CASSEROLE

Steps:

• In a large sauté pan over high heat, add the 2 tablespoons of olive oil. When it shimmers, immediately add the diced onions and bell peppers. Season with a pinch of salt. Turn heat down to medium. Sauté for 4 to 5 minutes, stirring often to ensure the vegetables are not burning. When the vegetables are soft, add the zucchini, season with a pinch of salt, and cook for 2 to 3 minutes more, just until the zucchini loses its rawness. Finally, add the corn, season with a pinch of salt, and cook for a minute more. Turn off the heat.
• Add the black beans to the skillet and stir to combine. Taste. Season with salt to taste.
• Heat the oven to 425ºF. Coat the bottom of a 9-by-13-inch baking dish with a thin layer of the enchilada sauce (roughly 3/4 cup). Arrange a single layer of tortillas over sauce, trimming edges to fit.
• Scatter a handful each of cilantro and scallions over the tortillas. Spoon a layer of the vegetable-bean mixture over top. Sprinkle a layer of cheese over top. Spoon a layer of sauce over top and use the back of a spoon to spread it out. Repeat the layering: tortillas, herbs, veg+beans, cheese, sauce, until you have three (or four if you wish) layers of tortillas.
• Spoon a thin layer of sauce over the final layer of tortillas. Scatter a final layer of herbs over top. Add a final layer of cheese.
• Bake enchiladas in the middle or top rack of oven until the cheese topping bubbles and browns in spots, 15-25 minutes. Garnish with more fresh cilantro and scallions if you wish. Let rest 10 minutes before cutting and serving.

BLACK BEAN, CHEESE, AND TORTILLA CASSEROLE RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F. Oil a 9- or 10-inch casserole dish and set aside.
• Warm the olive oil in a chef's pan or large, deep skillet set over medium-high heat.
• Add the onion and sauté until soft and translucent, about 5 to 8 minutes.
• Add the garlic, scallions, and cumin, and sauté about a minute more, or until fragrant.
• Stir in the black beans, tomato sauce, and salsa, lower the heat, and simmer, stirring frequently, for about 5 minutes. Remove from the heat.
• Cover the bottom of the baking dish with 4 tortillas, overlapping or trimming to fit if necessary (if you are using a rectangular or oblong dish, you may want to cut a couple of the tortillas in half to get a better fit; don't worry if the tortillas don't cover the entire dish.)
• Toss the cheeses together in a small bowl.
• Sprinkle the tortillas with 1/3 of the cheese.
• Top with 1/2 of the tomato-bean mixture, smoothing the top with a spatula.
• Arrange 4 more tortillas over the beans, top with 1/3 of the cheese, and the rest of the beans.
• Top the casserole with the rest of the tortillas.
• Sprinkle evenly with the rest of the cheese, drizzle with a little olive oil, and bake, covered, for 20 minutes.
• Remove the foil and bake for 10 to 15 minutes more, or until golden and bubbly.
• Remove from the oven and allow the casserole to rest for 5 minutes before serving.
• Top as desired with guacamole , salsa, sour cream, and hot sauce.
• Serve and enjoy.

BLACK BEAN AND TORTILLA BAKE

Steps:

• Preheat oven to 350* F.
• Spray a large skillet with cooking spray.
• Add garlic, onions, tomato, green onion, cumin, and chili powder.
• Cook on medium heat until onion is tender.
• Add tomato sauce and cook 5 minutes more.
• Stir in beans, cilantro, salt and pepper.
• Spray a 9 inch square baking dish with cooking spray.
• Layer 4 tortillas, 1/3 cheese, and 1/3 of the bean mixture; repeat 2 more times.
• Top with reserved 2 tablespoons of cheese.
• Bake 20 minutes, covered, then 10 minutes uncovered or until bubbly.

BLACK BEAN TORTILLA PIE

Steps:

• Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add green pepper, onion, cumin and pepper; cook and stir until vegetables are tender. Add garlic; cook 1 minute longer., Stir in beans and broth. Bring to a boil; cook until liquid is reduced to about 1/3 cup, stirring occasionally. Stir in corn and green onions; remove from heat. , Place 1 tortilla in a 9-in. springform pan coated with cooking spray. Layer with 1-1/2 cups bean mixture and 1/4 cup cheese. Repeat layers twice. Top with remaining tortilla. Place pan on a baking sheet., Bake, uncovered, until heated through, 15-20 minutes. Sprinkle with remaining cheese. Loosen sides from pan with a knife; remove rim from pan. Cut into 6 wedges.

BEST BEEF ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
• Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese.
• Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.

MUSHROOM AND BLACK BEAN TORTILLA CASSEROLE

Steps:

• Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add mushrooms and cook, stirring often, until browned, 7 minutes. Add garlic and cayenne; season with salt and pepper. Add black beans and stir to combine. Cook until beans are warmed through, 2 minutes. Remove from heat.
• Arrange 5 tortilla halves in a 2-quart baking dish. Top with half the bean mixture and 1/2 cup salsa, then sprinkle with one-third the cheese. Repeat with another layer of tortilla halves, bean mixture, salsa, and cheese. Top with remaining tortilla halves, salsa, and cheese.
• Cover with foil and bake until center is hot and cheese melts, 10 minutes. Uncover and bake until cheese is bubbling, 5 minutes.

LAYERED CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chile peppers.
• Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil.
• Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes 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.