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LOOKING for: Layered tortilla/blackbean casseerole...

Posted by tinkersgarden (My Page) on
Fri, May 10, 02 at 17:43

A friend made this and gave me the recipe 4 years ago and it has been misplaced. I remember it was layered and had things like blackbeans and sour cream and zuchini and tortillas (kinda mexican-like?) I don't remember what else, but it was really good and everyone in my family liked it (which is hard w/ hubby who doesn't like vegetables!)

Any help or similar recipes would be appreciated.

-bonnie


Follow-Up Postings:

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RE: LOOKING for: Layered tortilla/blackbean casseerole...

Here are two recipes - the second one uses both pinto and black beans. I haven't tried them yet, but they both received excellent reviews:

Black Bean Tortilla Casserole


Ingredients:

vegetable cooking spray
2 cups onions, chopped
2 garlic cloves, crushed
1 green bell pepper, chopped
1/2 cup picante sauce
1 1/2 teaspoons cumin
30 1/2 ounces black beans
14 1/2 ounces whole tomatoes
12 corn tortillas
2 cups Monterey Jack cheese, grated
1 cup lettuce, shredded
1 tomato, chopped
4 tablespoons sour cream

Directions:
Coat a large skillet with vegetable cooking spray and heat over medium heat. Add chopped onion and crushed garlic cloves; saute until tender, about 4 minutes. Add chopped green bell pepper and cook for 3 minutes. Stir in picante sauce, cumin, black beans, and whole tomatoes. Cook for 5 minutes, stirring occasionally. Remove from the heat.

Coat a 13" x 9" baking pan with vegetable cooking spray. Spoon about one-third of the bean mixture into the baking dish and top with half of the corn tortillas. Top with another third of the bean mixture, then the remaining corn tortillas, and finally the remaining bean mixture. Sprinkle grated Monterey Jack cheese on top, cover, and bake at 350 degrees for 30 minutes. Uncover and bake for 5 minutes more. Let stand for 5 minutes before cutting. Serve with shredded lettuce, chopped tomato, and sour cream.
Makes 9 Servings


Seven Layer Tortilla Pie

Makes 6 servings.

2 (15 ounce) cans pinto beans, drained and rinsed
1 cup salsa, divided
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1/2 cup chopped tomatoes
7 (8 inch) flour tortillas
2 cups shredded reduced-fat Cheddar cheese (or Monterey JJack)
1 cup salsa
1/2 cup sour cream

Directions
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, mash pinto beans. Stir in 3/4 cup
salsa and garlic.
3. In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
4. 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.
5. Cover with foil, and bake in preheated oven for about
40 minutes. Cut into wedges, and serve with salsa and sour cream.


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RE: LOOKING for: Layered tortilla/blackbean casseerole...

That sounds a lot like this recipe that I got froma friend many years ago. It has become a family favorite!

ENCHILADA CASSEROLE

Ingredients:
1 - 16 oz. can red kidney beans (or bean of choice)
3/4 c. sliced scallions or onions, divided into 1/2 c. and 1/4 c.
1 tbsp. chili powder
2 cloves crushed garlic
1 tsp. ground cumin
1 - 11 oz. can vacuum-packed whole kernel corn, undrained
6 - 6 inch corn tortillas
1 - 4 oz. can chopped green chilies
1 - 14 1/2 oz. can of chunky style stewed tomatoes
1 1/2 c. coarsely shredded cheddar cheese
1/2 c. sour cream
1/2 c. chopped black olives

Drain the beans, reserving 1 tbsp. of bean juice. Place the beans, the 1 tbsp. of bean juice, 1/2 c. of the chopped scallions, and all the spices in a medium sized bowl and mash with a potato masher until it becomes a chunky puree.
Spray an 11 X 7 baking dish with PAM or grease well. Cut the corn tortillas in half and line the bottom the pan with four tortilla halves, placing two on each long side with the round side facing the center of the dish. Spread half of the chunky bean puree on top of the tortilla halves, and place four more tortilla halves on top of that. Spoon the undrained corn over that layer and sprinkle with half of the grated cheddar cheese and all the chopped green chilies. Top with the last four tortilla halves. Spread with the remaining bean puree. Spoon the stewed tomatoes (undrained) over the top of that. Sprinkle with the remaining cheese and cover tightly with foil. Bake at 350 degrees for 40 to 45 minutes, until the cheese is melted and bubbly.
To serve, top with dollops of sour cream, the remaining 1/4 cup of chopped scallions, and the chopped black olives. It's worth the work.

Blessings, Jillis!


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RE: LOOKING for: Layered tortilla/blackbean casseerole...here's

This one's a little easier...

TORTILLA LASAGNA

Ingredients:
24 oz. tomato sauce
1/4 c. chopped onion
1/4 c. chopped green pepper
15 small pitted black olives, sliced (about 1/4 cup)
1 - 1 lb. can of kidney or pinto beans, drained and rinsed
1 tsp. vinegar
1 clove crushed garlic
1/2 tsp. oregano
1/2 tsp. ground cumin
6 - 6 inch corn tortillas, cut into quarters
1 c. shredded cheddar cheese

Preheat oven to 375 degrees. Lightly oil an 8 X 11 baking dish, or spray with PAM. Spread 1/4 cup of tomato sauce in the bottom of the pan. In a large bowl combine the remaining tomato sauce with all the rest of the ingredients except for the tortillas and cheese. Mix well.
Arrange 1/3 of the tortilla sections over the bottom of the pan. Spread with 1 cup of the sauce/bean mixture. Sprinkle with 1/3 of the grated cheddar cheese. Repeat twice. Cover with foil and bake for 20 minutes. Uncover and bake for 15 more minutes. Let stand 5 minutes before serving.


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