Black Bean Tortilla Casserole Recipes

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.

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.

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.

Steps:

• In a big skillet, warm the oil over medium heat; add in onion, green pepper, and garlic; saute about 5 minutes, until vegetables are soft.
• Add in tomatoes, salsa, cumin, salt, pepper, and oregano; stir to mix.
• Stir in beans and chicken.
• Preheat oven to 350°.
• In a lightly oiled 4-quart casserole spread 1/3 of the bean-chicken mixture over the bottom.
• Top with 4 tortillas and sprinkle with 1 cup cheese.
• Add another 1/3 of the bean-chicken mixture and 1 cup cheese.
• Top with 4 tortillas and 1 cup cheese.
• Add remaining bean-chicken mixture; cover and bake about 40 minutes, until bubbly.
• Uncover and sprinkle with remaining cheese; cook 10 minutes; let stand 5 minutes before serving.

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.

Steps:

• Place black beans and taco seasoning in a small microwaveable bowl. Stir in taco seasoning. Heat for 30 seconds.
• Place the large tortilla on a clean work surface. Spoon beans in the center. Spread cheese sauce over the beans.
• Place tostada shell on top of the the cheese. Spread sour cream over the tostada. Top with lettuce and tomato.
• Center the small street-size tortilla on top of the lettuce mixture. Tuck and fold the outer large tortilla around the sides and top of the small tortilla until sealed.
• Place sealed side down in a skillet over medium heat and cook for 3 minutes. Using a spatula, flip the wrap and cook 3 minutes more. Serve with taco sauce if desired.

Steps:

• nota:diced tomatoes and chili powder can be replaced with an equivalent amount of salsa.
• Preheat oven to 350°F.
• In a large fry pan, heat oil and fry the onions, garlic, and celery until tender and onions translucent.
• Add tomatoes/salsa and spices, and heat through.
• Add black beans.
• Spoon a quarter of the mixture in the bottom of the casserole dish.
• Add a tortilla.
• Spoon another quarter of the mixture over the tortilla and spread to cover.
• Add a third of the grated cheese.
• Continue in this way until all the ingredients have been used up.
• Place casserole in the oven and heat for 20 minutes, or until heated through and the cheese is melted.
• Sprinkle green onion and green pepper over the dish (if desired) and serve.

Steps:

• Cook the turkey, pepper, onion and spices in a large skillet over medium heat until meat is no longer pink. Stir in the tomato sauce, stewed tomatoes and salsa; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, breaking up tomatoes with the back of a spoon. Stir in beans; heat through., Spread 1 cup meat mixture into a greased 13x9-in. baking dish. Top with 4 tortillas. Spread with half the remaining meat mixture; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat mixture., Cover and bake at 350° for 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, until bubbly and cheese is melted, 5-10 minutes longer. Let stand for 10 minutes. If desired, serve with toppings. Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with toppings.

Steps:

• Preheat oven to 400 degrees.
• In a large skillet, heat oil over medium-high heat. 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 and1/2 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.

Steps:

• In a large skillet combine onion, green chilis, undrained tomatoes, Picante sauce, garlic and cumin.
• Bring to boiling; reduce heat.
• Simmer, uncovered, for 10 minutes.
• Stir in beans.
• In 13x9x2 inch baking dish spread 1/3 of bean mixture over bottom.
• Top with 1/2 of tortillas, overlapping if necessary, and 1/2 of the cheese.
• Add another 1/3 of the bean mixture, then remaining tortillas and remaining bean mixture.
• Cover and bake in a 350 degree oven for 30-35 minutes or until heated through.
• Sprinkle with remaining cheese, and return to oven until cheese is melted.
• Let stand for 10 minutes.
• If desired, top with tomato slices, green onions and olives.
• Cut into squares and serve with sour cream or yogurt.