Bushs Corn And Black Bean Tortilla Cakes Recipes

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CORN AND BLACK BEAN TORTILLA CAKES



Corn and Black Bean Tortilla Cakes image

Categories     Bean     Cheese     Onion     Appetizer     Bake     Vegetarian     Kid-Friendly     Corn     Gourmet     Small Plates

Yield Serves 6

Number Of Ingredients 8

1 cup rinsed and drained canned black beans, patted dry
1 cup fresh corn (from about 2 ears)
1 cup finely chopped red onion
1 1/2 cups grated extra-sharp white Cheddar cheese (about 6 ounces)
1 1/2 cups grated Monterey Jack cheese (about 6 ounces)
twelve 6- to-7 inch flour tortillas
1 tablespoon olive oil
1/4 teaspoon cayenne

Steps:

  • In a bowl, toss together beans, corn, and onion. In another bowl, toss together cheeses. Put 3 tortillas in one layer on a large heavy baking sheet. Sprinkle each tortilla with about 1/3 cup bean mixture and about 1/3 cup cheese mixture and top with a second tortilla; Make 2 more layers on each tortilla in same manner with remaining bean mixture, cheeses, and tortillas, gently pressing each layer down and ending with a fourth tortilla on top of each cake. Tortilla cakes may be prepared up to this point 6 hours ahead and chilled, wrapped well in plastic wrap.
  • Preheat oven to 450°F.
  • In a small bowl, stir together oil and cayenne and lightly brush mixture over top of each cake. Bake cakes in middle of oven until golden, about 12 to 15 minutes. Cut cakes into wedges and serve immediately.

BLACK BEAN AND TORTILLA BAKE



Black Bean and Tortilla Bake image

Make and share this Black Bean and Tortilla Bake recipe from Food.com.

Provided by spatchcock

Categories     Black Beans

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

1 garlic clove, minced
1/2 cup chopped onion
1 cup chopped tomato
1/2 cup chopped green onion
1/2 teaspoon chili powder
2 teaspoons cumin powder
1 (8 ounce) can tomato sauce
1 (16 ounce) can black beans, rinsed and drained
1 tablespoon chopped cilantro
salt and pepper
12 soft corn tortillas
8 ounces low-fat cheddar cheese, shredded, reserve 2 tablespoons (I used fat free)

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.

BUSH'S® CORN AND BLACK BEAN TORTILLA CAKES



BUSH'S® Corn and Black Bean Tortilla Cakes image

Layered tortillas baked with black beans, green onions, cheddar and Monterey jack cheeses, and corn make this a tasty, easy and filling meal.

Provided by Allrecipes Member

Time 35m

Yield 6

Number Of Ingredients 8

1 (15 ounce) can BUSH'S® Black Beans, rinsed, drained and patted dry
1 cup fresh corn kernels
1 cup finely chopped green onion
1 ½ cups grated extra-sharp white Cheddar cheese
1 ½ cups grated Monterey Jack cheese
12 (6 inch) flour tortillas
1 tablespoon olive oil
¼ tablespoon cayenne

Steps:

  • Preheat oven to 450 degrees F.
  • In a bowl toss together beans, corn, and onion.
  • In another bowl toss together cheeses.
  • Put 3 tortillas in one layer on a large heavy baking sheet.
  • Sprinkle each tortilla with about 1/3 cup bean mixture and about 1/3 cup cheese mixture and top with a second tortilla.
  • Make 2 more layers on each tortilla in same manner with remaining bean mixture, cheeses, and tortillas, gently pressing each layer down and ending with a fourth tortilla on top of each cake. (Tortilla cakes may be prepared up to this point 6 hours ahead and chilled, wrapped well in plastic wrap.)
  • In a small bowl stir together oil and cayenne and lightly brush mixture over top of each cake.
  • Bake cakes in middle of oven until golden, about 12 to 15 minutes.
  • Let cool for a few minutes and then cut the cakes into wedges and serve immediately.

Nutrition Facts : Calories 521.4 calories, Carbohydrate 50.6 g, Cholesterol 54.8 mg, Fat 25.8 g, Fiber 7 g, Protein 24.2 g, SaturatedFat 12.9 g, Sodium 840.9 mg, Sugar 3.2 g

BLACK BEAN TORTILLA PIE



Black Bean Tortilla Pie image

I found this southwestern entree a while ago but decreased the cheese and increased the herbs originally called for. It's one of my toddler's favorite meals. She always smiles when she sees it on the table. -Wendy Kelly, Petersburg, New York

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 12

1 tablespoon olive oil
1 medium green pepper, chopped
1 medium onion, chopped
1 teaspoon ground cumin
1/4 teaspoon pepper
3 garlic cloves, minced
2 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) vegetable broth
1 package (10 ounces) frozen corn, thawed
4 green onions, sliced
4 flour tortillas (8 inches)
1 cup shredded reduced-fat cheddar cheese, divided

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.

Nutrition Facts : Calories 353 calories, Fat 9g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 842mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 8g fiber), Protein 17g protein. Diabetic Exchanges

EASY CORN AND BLACK BEAN WRAPS



Easy Corn and Black Bean Wraps image

Corn, black beans and green chiles combine for a tasty meatless dish.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 10

Number Of Ingredients 9

1 bag (24 oz) frozen corn & butter sauce
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (4.5 oz) Old El Paso™ chopped green chiles
1/4 cup chopped green onions (4 medium)
1 tablespoon fresh lime juice
10 Old El Paso™ flour tortillas for burritos (8 inch)
10 tablespoons sour cream
10 tablespoons salsa
10 tablespoons shredded mozzarella cheese

Steps:

  • Cook frozen corn as directed on bag; cool.
  • In large bowl, mix corn, beans, chiles, green onions and lime juice. Serve immediately, or cover and refrigerate until ready to serve.
  • To serve, spoon about 1/2 cup corn mixture on each tortilla; top with 1 tablespoon each of sour cream, salsa and cheese. Fold up bottom; fold sides in to enclose filling.

Nutrition Facts : Calories 310, Carbohydrate 47 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 5 g, Protein 10 g, SaturatedFat 4 g, ServingSize 1 Wrap, Sodium 700 mg, Sugar 5 g, TransFat 1 g

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