Telluride Black Bean And Corn Tortilla Bake Vegetarian Recipes

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 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 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.

VEGAN TORTILLA CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• Heat the olive oil in a large skillet over medium heat. Add the onions, garlic, and cumin and cook, stirring occasionally, until the onions are softened, 3 to 4 minutes. Add the beans, squash, tomatoes and their juices, tomato paste and kale; season with salt and pepper. Cook, stirring occasionally, until the kale is wilted, 3 to 5 minutes. Set the vegetable filling aside.
• In a 9-by-13-inch baking dish, layer 2 of the tortillas, 1/4 of the vegetable filling and 1/4 cup of the vegan cheese or cashew cheese sauce. Repeat the layers 3 times, ending with the cheese or cheese sauce.
• Bake uncovered until the cheese is bubbly and the casserole is hot all the way through, about 20 minutes. Serve with cilantro and vegan sour cream.
• Soak the cashews in a bowl with cold water for 8 to 12 hours. (Alternatively, "flash soak" them in a heatproof bowl with boiling water for 10 minutes.) Drain then transfer to a food processor or high-powered blender. Add the remaining ingredients and blend until smooth.

CORN AND BLACK BEAN TORTILLA CAKES

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.

VEGETARIAN TORTILLA BAKE

Steps:

• Preheat oven to 350 degrees.
• Spray a large skillet with nonstick spray; saute onions and peppers over medium-high heat.
• When the vegetables are tender, add the cumin, chili powder and the can of chopped tomatoes; simmer in the skillet for 5-10 minutes.
• In a large bowl, mix together black beans, pinto beans and chiles; mix in jar of salsa.
• Spray the bottom a 9"x13" baking dishes with cooking spray.
• Place two tortillas on the bottom of the dish. Spread one-third of the vegetable mixture onto the tortillas, then one-third of the bean mixture; then sprinkle one-third of the cheese on top. Repeat layering two more times, finishing with the cheese.
• Cover with foil and bake for 25 minutes; uncover and bake an additional 10 minutes.
• Remove from oven and let stand five minutes before cutting and serving.
• Serve with fresh cilantro and a dollop of light sour cream, if desired.

TELLURIDE BLACK BEAN TORTILLA BAKE

Steps:

• Brown ground beef and onions in large skillet; drain fat. Put stewed tomatoes into a blender and blend just long enough to break up large tomato pieces. (I skip that step with the diced tomatoes.) Add to skillet with meat. Stir in black beans, enchilada sauce, chili powder, cumin and pepper. Bring to a boil, cover, and simmer about 10 minutes. Remove from heat and let cool.
• Spread one side of tortilla with cream cheese, topping with green chiles. Fold tortillas in half over cream cheese. Pour half of the cooled meat sauce into the bottom of a 7-by-11 baking dish. (We actually did two smaller ones.) Arrange the folded tortillas over the sauce, overlapping if necessary. Pour the remaining sauce over the tortillas.
• Freeze at this point, if that's your plan. Thaw to slush state when ready to bake.
• To serve, cover dish with foil and bake at 350 degrees for 20-30 minutes, until heated through. Uncover and sprinkle with cheese on top. Bake for 5 more minutes or until bubbly.