Telluride Black Bean Tortilla Bake Recipes

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 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, 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.

SEVEN LAYER TORTILLA PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.
• In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
• Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
• Cover with foil, and bake in preheated oven for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.

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.

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.

TELLURIDE BLACK BEAN AND CORN TORTILLA BAKE - VEGETARIAN

Steps:

• Saute onions in large skillet with cooking spray just until soft. 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 onions. Stir in corn, 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 Veg. 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.

TLAYUDA WITH BLACK BEAN PURéE

Steps:

• Preheat oven to 450 degrees. If using dried beans, add salt, pepper, garlic, onion, chili powder and cumin in the last few minutes of cooking. Drain and reserve liquid. Carefully place mixture in a blender or food processor with enough bean liquid to allow machine to do its work and roughly purée, leaving the mixture a bit chunky. If using canned beans, add seasonings and warm mixture gently in a saucepan, stirring, just to take the edge off the garlic and onion. Then roughly purée.
• Place 1 tortilla on pizza peel or baking sheet and spread half the bean mixture on it; top with half the cheese and half the meat, if using it. Bake (on pizza stone, if using) for about 5 minutes, then sprinkle with half the cabbage. Bake another 5 minutes or so, until topping is hot and tortilla crisp on edges. Serve, cut into wedges, then repeat with other tortilla.

MEXICAN BAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat a non-stick frying pan, add the black beans and fajita spice mix, stir together and cook for 1-2 mins. Add the tomatoes and simmer over a low heat for 10 mins.
• Cut the tortillas in half. Lightly grease a 2-litre baking dish. Spread a third of the bean mixture over the base of the dish, followed by 3 tbsp of the cheese and a layer of tortillas. Repeat the process, finishing with a tortilla layer on top. Sprinkle over the remaining cheese. Bake for 15 mins until golden.

BLACK BEAN TORTILLA WITH SALSA

Steps:

• Tip the tomatoes into a pan and stir in the onion, ½ the chilli and the smoked paprika. Cook over a low heat for 10 mins. Tip ¾ into a bowl, then stir in 2 tbsp of the coriander and the olives and lemon juice.
• Meanwhile, heat the grill. Tip the beans into a bowl and stir in the remaining chilli, the garlic, cumin and coriander. Beat in the eggs, then add the reserved ¼ of the salsa and the remaining fresh coriander with a little salt to taste. Blitz a little using a hand blender or mash some of the beans with a potato masher.
• Heat a 24cm non-stick pan with the oil. Pour in the bean mixture and leave to cook gently for 5-7 mins until the base is set, then grill for 5 mins. Tip out and cut into 4 wedges. If you're following our Healthy Diet Plan, serve two wedges with half of the remaining salsa and the rocket. Chill the rest for the following day.

LOW-FAT BEEF AND BEAN TORTILLA BAKE

Steps:

• Heat oven to 350 degrees. In 12 inch skillet, cook beef over medium heat 8-10 minutes, stirring occasionally, until brown; drain, stir in beans, tomatoes, seasoning mix and water. Cook 2-4 minutes. stirring occasionally, until heated through. Stir in 1/2 cup of cheese.
• In an 8 inch square glass baking dish, spread 2 cups of beef mixture. Top with half of the tortilla strips. Spoon half of the remaining beef mixture over strips. Add remaining tortilla strips; top with remaining beef mixture.
• Bake uncovered about 30 minutes, until bubbly and heated through. sprinkle with remaining cheese and bake 5 minutes longer, until cheese is melted.

TORTILLA AND BLACK BEAN PIE

Steps:

• Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside.
• Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.
• Add beans and beer, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Taste and adjust for seasoning.
• Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 20 to 25 minutes. Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges.