Looking for a mexican recipe that has black beans in it
BLACK BEAN CASSEROLE
1-2 med. onions, chopped
1 clove garlic, finely chopped
2 cans black beans, drained
12 corn tortillas
1 lg. bell pepper, chopped
1 can tomatoes, stewed or peeled
8 oz. shredded Monterey Jack cheese
2 tsp. cumin
TOPPING:
3-4 green onions, chopped
1 med. tomato, sliced
Sour cream
1/2-1 can sliced black olives
Shredded lettuce
In skillet combine onion (not green onion), bell pepper, garlic and cumin. Saute until onion is tender (clear). Add undrained can of tomatoes. Bring to boil, reduce temperature and simmer 10 minutes. Add both cans of drained black beans and remove from heat.
Spray (with Pam, etc.) a 13 x 9 inch pan (glass works best) and layer in the following order: 1/3 bean mixture, 3 ounce shredded Monterey Jack cheese, 6 corn tortillas (if they overlap, it’s okay), 1/3 bean mixture, 3 ounces shredded cheese, 6 corn tortillas and last 1/3 bean mixture. Reserving remaining cheese. Bake at 350 degrees for 30 minutes. Remove from oven and top with remaining cheese, green onions, sliced black olives and sliced tomatoes. Let sit 10 minutes to allow cheese to melt. Serve with lettuce and sour cream if desired.
March 20th, 2010 at 3:58 am
sounds good !
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March 20th, 2010 at 4:38 am
I buy black beans 6 or so at a time, a staple in my kitchen:
Here is a brainstormed casserole, forgive me, I don’t make casseroles very often.
Mix up a basic biscuit mix or cornbread mix and spread into a greased pan. You can season this with half of a taco seasoning packet. You can replace packets with chili powder, garlic, cumin, onion, and a tablespoon of flour. If you want the casserole to look a little different, use half the cornbread or biscuit dough, layer on ingredients, then just before the cheese, put the rest of the dough on top. For cornbread variation, follow johnny cake directions (sweetened cornbread).
Brown 1 lb. of lean hamburger and add the other half of the taco seasoning packet.
Add black beans (I drain mine) to the hamburger and mix together. Don’t squish the beans too much.
Frost the biscuit dough with softened cream cheese.
Add hamb bean mixture.
Sprinkle on a few handfuls of frozen corn.
Top with shredded cheddar cheese.
Sprinkle chopped jalepeno or mixed color bell peppers on top of that.
Bake according to the biscuit/cornbread directions.
Serve with a tossed salad or fresh tomato wedges.
Adjust this and watch baking times/temps carefully. I don’t always have directions when I cook but supervision seems to help me keep mistakes from getting out of hand.
You can also make more of a mexican cornbread type dish, less sloppy, by combining all the ingredients with the dough, bake the ingredients INTO a biscuit or cornbread dough before baking. Top with a little shredded cheese for flavor, and chopped peppers for color. It will look like cornbread with little bits in it.
Black beans also taste great with ramen noodles or other pasta…can season with chili powder. Choose pasta that is a similar size. They make ring pasta that looks like an orthodontic rubber band, it works perfectly because they mix well and you get a little of each in each bite.
Black beans are GREAT in a taco salad. Lettuce, tomatos, frozen corn, black beans, seasoned hamburger, onions, olives, sour cream, crumbled tortilla chips, fresh cilantro, cheese. Dressing is ranch, salsa, taco sauce, or my fav…pico de gallo.
Black beans can be mushed up in a food processor for bean dip. Usually I drain the beans but you would use it for this. Healthier than refried beans, no fat.
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March 20th, 2010 at 4:57 am
BLACK BEAN CASSEROLE
1-2 med. onions, chopped
1 clove garlic, finely chopped
2 cans black beans, drained
12 corn tortillas
1 lg. bell pepper, chopped
1 can tomatoes, stewed or peeled
8 oz. shredded Monterey Jack cheese
2 tsp. cumin
TOPPING:
3-4 green onions, chopped
1 med. tomato, sliced
Sour cream
1/2-1 can sliced black olives
Shredded lettuce
In skillet combine onion (not green onion), bell pepper, garlic and cumin. Saute until onion is tender (clear). Add undrained can of tomatoes. Bring to boil, reduce temperature and simmer 10 minutes. Add both cans of drained black beans and remove from heat.
Spray (with Pam, etc.) a 13 x 9 inch pan (glass works best) and layer in the following order: 1/3 bean mixture, 3 ounce shredded Monterey Jack cheese, 6 corn tortillas (if they overlap, it’s okay), 1/3 bean mixture, 3 ounces shredded cheese, 6 corn tortillas and last 1/3 bean mixture. Reserving remaining cheese. Bake at 350 degrees for 30 minutes. Remove from oven and top with remaining cheese, green onions, sliced black olives and sliced tomatoes. Let sit 10 minutes to allow cheese to melt. Serve with lettuce and sour cream if desired.
References :