CHEESY TORTILLAS WITH BLACK-BEAN PUREE
Trying to work meatless meals into your routine? A pot of hearty, healthy Cuban Black Beans makes a satisfying dish -- and enough leftovers for this recipe.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Number Of Ingredients 6
Steps:
- In a food processor, blend beans with cooking liquid until smooth, adding up to 1 cup water to make a loose but not runny puree. Transfer to a small pot and heat over low. Working one at a time, toast tortillas in a skillet or over a gas burner, fill with cheese, and fold in half. Divide tortillas among four plates and top with bean puree, lettuce, avocado, and tomato.
Nutrition Facts : Calories 676 g, Fat 25 g, Fiber 15 g, Protein 30 g, SaturatedFat 11 g
BLACK BEAN, CHEESE, AND TORTILLA CASSEROLE RECIPE
A kosher, vegetarian recipe for Black Bean, Cheese, and Tortilla Casserole, made with corn tortillas, canned beans, tomatoes, and cheese.
Provided by Miri Rotkovitz
Categories Dinner
Time 50m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 449 kcal, Carbohydrate 53 g, Cholesterol 34 mg, Fiber 15 g, Protein 21 g, SaturatedFat 7 g, Sodium 1137 mg, Sugar 4 g, Fat 18 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
CHEESY BLACK BEAN QUESADILLAS
"These savory bean and vegetable quesadillas are great for those who love Mexican flavors but can't handle too much heat," Cherylyn Radford explains from Fox Creek, Alberta. "I like to serve slices with salsa and fat-free sour cream."
Provided by Taste of Home
Categories Appetizers Lunch
Time 35m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet coated with cooking spray, saute the yellow pepper, onion and garlic in oil for 2 minutes. Stir in the tomatoes and corn; cook 2 minutes longer. Add the black beans, pepper and salt. Cook until vegetables are tender; drain., Spritz one side of each tortilla with cooking spray; place plain side up on baking sheets coated with cooking spray. Spoon bean mixture onto half of each tortilla; sprinkle with cheese. Fold tortilla over filling. , Bake at 400° for 6 minutes. Carefully turn over; bake 4-7 minutes longer or until cheese is melted.
Nutrition Facts : Calories 381 calories, Fat 12g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 820mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 6g fiber), Protein 18g protein. Diabetic Exchanges
TORTILLAS IN BLACK-BEAN PURéE
Steps:
- Quick-soak beans:
- Put beans in a 4-quart pot and cover with water by 2 inches. Bring to a boil and boil 1 minute, then remove from heat and let beans and water stand in pot, covered, 1 hour. Drain, discarding water.
- Cook beans:
- Return drained beans to pot and add 7 cups water. Add onion, garlic, and salt and bring to a boil, skimming froth. Reduce heat and simmer beans, partially covered, until tender, 45 minutes to 1 hour. Do not drain.
- Make enfrijoladas:
- Purée 2 cups beans with 2 cups bean broth, including some of onion and garlic if desired, in a blender until smooth (use caution if puréeing while hot); reserve remaining beans in broth for another use.
- Heat a dry 10-inch heavy skillet (not nonstick) over moderate heat until hot, 2 to 3 minutes.
- Toast chile and avocado leaf, turning with tongs, until fragrant, about 10 seconds total. Open chile (wear protective gloves), then discard stem and seed cluster. Grind chile in grinder with avocado leaf to a powder.
- Heat 3 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Add bean purée and ground chile mixture and simmer, stirring frequently, until thickened but still liquid, 5 to 10 minutes, then reduce heat to very low.
- Meanwhile, heat remaining 1 1/2 cups oil in cleaned 10-inch heavy skillet over moderate heat until hot but not smoking.
- Have ready a heated serving platter. Add 1 tortilla to hot oil and soft-fry, turning over once with tongs, until puffed slightly but not crisp, about 10 seconds total, then lift out with tongs, letting excess oil drip back into skillet. Transfer tortilla to bean purée, submerging tortilla in purée, and spooning purée over it if necessary to completely coat top. Fold tortilla in half, using a metal spatula, and transfer to one end of warm platter.
- Fry and coat remaining tortillas, 1 at a time, in same manner, overlapping them on platter. Drizzle crema over tortillas and sprinkle with cheese, then serve enfrijoladas immediately.
- *Found in some supermarkets, Latino markets, and kitchenmarket.com.
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