Corn And Black Bean Casserole Recipes

Steps:

• In a medium bowl, combine corn, bell peppers, onions, cilantro, & beans. Mix well.
• Whisk together remaining ingredients: toss with bean mixture.
• Cover & chill at least 1/2 hour.

Steps:

• In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.

Steps:

• Combine corn, bell pepper, jalapeno, onion, lime juice, chili powder, salt, and pepper in a bowl. Stir until evenly combined.
• Heat a large skillet over medium-high heat. Add corn mixture and cook until onion has softened, about 6 minutes. Stir in black beans and cook for 2 minutes more. Remove from heat and sprinkle cilantro over the top.

Steps:

• Bring the rice, water, and olive oil to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Mix together the beans, corn, lime juice, and cumin in a large bowl. Stir in the cooked rice and serve.

Steps:

• 1. Preheat the oven to 350 degrees.
• 2. Put the EVOO in a sauté pan. Add the onion and bell pepper and sauté for about 7 minutes. Add the garlic and sauté another 2 minutes.
• 3. Add the spices, and sauté with the veggies for 1 minute before adding the black beans, corn, and the 2 cans of Rotel. Do not drain the Rotel, since you need the liquid.
• 4. Cook the filling together for about 15 minutes. Taste the filling for seasoning, and adjust if you like.
• 5. ASSEMBLY: spray your baking dish with non stick spray. Spoon a thin layer of the enchilada sauce to coat the bottom of the dish. I use El Pato red sauce, but use your favorite kind.
• 6. Add one layer of corn tortillas (use 4). Cut them to fit if needed.
• 7. Add another thin layer of enchilada sauce to the tortillas. Then add about half of the bean filling.
• 8. Sprinkle one cup of cheese on top of the filling. Top with another layer of tortillas (4 tortillas).
• 9. Top with enchilada sauce, another layer of beans, and another cup of cheese.
• 10. Top with final 4 tortillas. Pour over the remaining sauce over the bake.
• 11. Spray a piece of foil so it won't stick to the pan, and cover the dish. Bake for 30 minutes.
• 12. Remove from the oven and take off the foil. Sprinkle on the remaining cheese and bake for another 15 minutes.
• 13. Let it sit out of the oven for about 5 minutes before serving.
• Toppings: sour cream, guacamole, shredded lettuce, or Pico de Gallo (or be naughty and top with all).

Steps:

• Preheat oven to 350 degrees F. In 2-quart casserole dish combine corn, beans, salsa, cumin, and coriander. Stir in Grilled & Ready® Fajita Chicken Strips and 1 cup of the cheese.
• Bake, uncovered, 35 to 40 minutes or until bubbly. Sprinkle with the remaining 1/2 cup cheese. Bake 3 to 5 minutes or until cheese is melted. If desired, sprinkle with crushed tortilla chips.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine green beans, corn, soup, Cheddar cheese, sour cream, celery, and onion in a bowl. Mix thoroughly. Pour vegetable mixture into a 8-inch square baking dish and spread evenly.
• Combine crackers and melted butter in a small bowl. Mix well, coating crackers with the butter. Pour over the vegetable mixture in the baking dish and spread evenly without stirring. Sprinkle almonds on top.
• Bake in the preheated oven until set, about 30 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place cream cheese and butter in a 8x8-inch casserole dish. Heat in microwave in 2-minute intervals until melted; stir until smooth.
• Mix black beans, tomatoes, Mexican-style corn, and white corn into the cream cheese mixture.
• Bake casserole in the preheated oven until bubbling, about 20 minutes. Stir 1/2 cup Cheddar cheese into casserole until incorporated; top with jalapeno peppers and remaining 1/2 cup Cheddar cheese.
• Bake until cheese topping is melted and bubbling, 3 to 5 more minutes.

Steps:

• Preheat oven to 400°F After beans and kombu have soaked overnight, discard the soaking water. Clice kombu into thin strips. Place beans and kombu in a 4 or 5 liter pressure cooker and cover with fresh water so that the water comes to about 1 inch over the beans. Close the pressure cooker and bring the beans to pressure. Place flame deflector under pressure cooker, reduce heat to medium-low, and cook 30 minutes. (If you don't have a pressure cooker, cook beans in a saucepan with kombu over medium-low heat for 1 1/2 hours.).
• While beans are cooking, heat olive oil in a skillet over medium heat. Saute onions, garlic, sea salt, and corn until onions are translucent, about 5 minutes. Grate a 2 inch piece of ginger into pulp and then squeeze out 1 tablespoon of juice. Add cumin, ginger juice, and shoyu, and cook for another 5 minutes. When beans are cooked, strain them and add to onion mixture. Mix in cilantro. Pour mixture into a lightly oiled 9 x 13 inch casserole dish - use corn or olive oil.
• For corn bread topping, sift together dry ingredients and then blend together wet ingredients. Mix them together until just blended.
• Pour batter over black-bean mixture and bake for 40 - 45 minutes. Let cool at least 15 minutes before serving.

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:

• In a large saucepan, heat oil over medium. Add onion; cook until softened, 5 to 6 minutes. Add garlic and cumin; cook, stirring often, until fragrant, about 2 minutes more.
• To the pan, add chiles, beans, tomatoes and their juice, 2 cups water, and 3/4 teaspoon salt. Bring mixture to a boil; reduce heat to medium-low, and simmer, partially covered, until slightly thickened, about 20 minutes.
• In a blender or food processor, puree 2 cups of the stew. Return the puree to the pan, and add corn; simmer until heated through, about 5 minutes. Serve hot.

Steps:

• Preheat over to 325 degrees; grease a 9x11 baking dish.
• Saute onion in oil for 5 minutes; add cumin and cook for 2 minutes. Mix beans and onion, then pour into baking dish.
• Combine eggs, corn, milk, cheese, mustard, and cayenne in a large bow; pour over beans. Top with tomatoes.
• Bake until firm, about 45 minutes. Sprinkle with chopped herbs.

Steps:

• Preheat oven to 350. Prepare enchilada sauce according to package directions using tomato paste and 3 cups of water. (You will end up with 3 cups of sauce.).
• Heat oil in a large saucepan over medium heat. Add onion, pepper, and garlic. Cook stirring until translucent, about 5 minutes. Remove 1 cup of onion mixture and place in a large mixing bowl; set aside. Stir 3 cups of water into remaining onion mixture and bring to a boil.
• Meanwhile, add cornmeal to remaining 2 cups of water in a medium bowl and stir to combine. Gradually, add cornmeal mixture to boiling water-onion mixture. Cook over low heat stirring constantly until cornmeal is thickened, about 4-6 minutes.
• Coat a 9x13 inch glass baking dish with cooking spray. Spread cornmeal mixture evenly over bottom of dish.
• Spoon beans, corn, and chicken into reserved onion mixture, combine thoroughly.
• Spread half of enchilada sauce over cornmeal layer. Top with all of bean mixture and then remaining enchilada sauce. Sprinkle with cheese. bake until heated through and cheese is melted, about 45 minutes. Slice into 8 pieces and serve.
• Note; This recipe is Saucy. For a firmer consistency, reduce the amount of enchilada sauce by 1/2.).