Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Vegetarian Mexican Casserole?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Vegetarian Mexican Casserole?),it will help you,my kids.
My friend made a vegetarian mex casserole that had black beans in it and was AWESOME. Can anyone give me a recipe?
(I am not a vegetarian, that is why I am asking
Answers:
"Small dinner pie made with salsa, tortillas, refried beans, cheese, and>------------------------------...
INGREDIENTS:
1 (16 ounce) can refried beans
3/4>------------------------------...
DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie pan with non-stick cooking spray.
In a saucepan, cook refried beans and onions (to soften them) on medium-high heat for about 5 minutes.
Place one tortilla in the bottom of the greased pan. Spread about 1/3 cup of the bean mixture over it. Layer a few tablespoons of salsa over this. Then, place another tortilla over the salsa, and add more of the bean mixture. Follow the beans with a big handful of cheese, spreading evenly. repeat layers, spreading the ingredients evenly over the tortillas. On the top layer, make sure to use lots of salsa and cheese!
Bake until the cheese is melted, approximately 15 to 20 minutes.
and the link below have some more...
Other Answers:
Tortilla Black Bean Casserole
2 cups chopped onion
1 1/2 cups chopped green pepper
1 14 ounce can diced tomatoes
3/4 cup salsa
2 teaspoons ground cumin
2 cloves garlic, minced
2 15 ounce cans black beans, drained and rinsed
12 6-inch corn tortillas
2 cups shredded Monterrey Jack cheese
In a large skillet, combine onion, sweet pepper, undrained tomatoes, salsa, cumin, and garlic. Bring to boiling; reduce heat. Simmer, uncovered for 10 minutes. Stir in beans. Spread one third of the bean mixture over the bottom of a rectangular 3 quart baking dish. Top with six of the tortillas, overlapping as necessary, and one cup of the cheese. Add another third of the bean mixture, top with remaining tortillas and remaining bean mixture. Bake, covered, in a 350 degree oven for 30-35 minutes. Sprinkle with remaining cheese. Let stand 10 minutes. IF desired, top with diced tomato, shredded lettuce, and sliced black olives. If desired, serve with sour cream. Makes 6 to 8 servings.
This is a recipe I have made from my Better Homes and Gardens cookbook. It is very tasty! Since I'm not a vegetarian either, I usually cut the recipe in half and serve it as a side dish for Mexican food! This uses pinto beans instead of black beans, but still very very tasty.
South of the Border Vegetarian Bake
Serving Size : 8
4 cups cooked rice
3 cups Pinto Bean Mix -- thawed
1 cup salsa -- mild green - chile
8 ounces Colby cheese -- (2 cups) shredded
Monterey Jack or
1/2 cup onion -- chopped
1 green bell pepper -- diced
1 large tomato -- diced
sour cream -- for garnish
Guacamole -- or sliced avocado -- for garnish
Preheat oven to 350F (175C). In a 2 quart casserole dish, layer cooked rice and Pinto Bean Mix. Spread green chile salsa over the top and sprinkle with cheese. Bake in preheated oven 20 to 30 minutes or until heated through and cheese is melted. Sprinkle onion, green pepper and tomato on top. Garnish with sour cream and Guacamole or avocado just before serving.
NOTES : In a hurry? Just pop it into the microwave to heat instead of baking.
Pinto Bean Mix
6 cups dried pinto beans (~3 pounds)
soaking water
10 cups water
3 large onions, chopped
2 cloves garlic, minced or 1 tsp. garlic powder
2 Tblsp butter, optional
2 Tblsp salt
1/2 tsp. pepper
Wash and sort beans. in a large pot or Dutch oven, combine beans and enough water to cover. Bring to a boil. boil 2 minutes. remove from heat, cover and let stand one hour.
Drain and discard soaking water from beans. rinse beans and return to cooking pot. add 10 cups water, onions, garlic, butter, salt and pepper. Bring to a boil. reduce heat and simmer about 2 hr. or until beans are tender. cool. makes about 14 cups.
To Freeze; use within 6 months. Package in 3 cup amounts for use in South of the Border Vegetarian Bake. For a side dish, package in family sized amounts. I use 2 cups as my guideline.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Vegetarian Mexican Casserole?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Vegetarian Mexican Casserole?),it will help you,my kids.
My friend made a vegetarian mex casserole that had black beans in it and was AWESOME. Can anyone give me a recipe?
(I am not a vegetarian, that is why I am asking
Answers:
"Small dinner pie made with salsa, tortillas, refried beans, cheese, and>------------------------------...
INGREDIENTS:
1 (16 ounce) can refried beans
3/4>------------------------------...
DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie pan with non-stick cooking spray.
In a saucepan, cook refried beans and onions (to soften them) on medium-high heat for about 5 minutes.
Place one tortilla in the bottom of the greased pan. Spread about 1/3 cup of the bean mixture over it. Layer a few tablespoons of salsa over this. Then, place another tortilla over the salsa, and add more of the bean mixture. Follow the beans with a big handful of cheese, spreading evenly. repeat layers, spreading the ingredients evenly over the tortillas. On the top layer, make sure to use lots of salsa and cheese!
Bake until the cheese is melted, approximately 15 to 20 minutes.
and the link below have some more...
Other Answers:
Tortilla Black Bean Casserole
2 cups chopped onion
1 1/2 cups chopped green pepper
1 14 ounce can diced tomatoes
3/4 cup salsa
2 teaspoons ground cumin
2 cloves garlic, minced
2 15 ounce cans black beans, drained and rinsed
12 6-inch corn tortillas
2 cups shredded Monterrey Jack cheese
In a large skillet, combine onion, sweet pepper, undrained tomatoes, salsa, cumin, and garlic. Bring to boiling; reduce heat. Simmer, uncovered for 10 minutes. Stir in beans. Spread one third of the bean mixture over the bottom of a rectangular 3 quart baking dish. Top with six of the tortillas, overlapping as necessary, and one cup of the cheese. Add another third of the bean mixture, top with remaining tortillas and remaining bean mixture. Bake, covered, in a 350 degree oven for 30-35 minutes. Sprinkle with remaining cheese. Let stand 10 minutes. IF desired, top with diced tomato, shredded lettuce, and sliced black olives. If desired, serve with sour cream. Makes 6 to 8 servings.
This is a recipe I have made from my Better Homes and Gardens cookbook. It is very tasty! Since I'm not a vegetarian either, I usually cut the recipe in half and serve it as a side dish for Mexican food! This uses pinto beans instead of black beans, but still very very tasty.
South of the Border Vegetarian Bake
Serving Size : 8
4 cups cooked rice
3 cups Pinto Bean Mix -- thawed
1 cup salsa -- mild green - chile
8 ounces Colby cheese -- (2 cups) shredded
Monterey Jack or
1/2 cup onion -- chopped
1 green bell pepper -- diced
1 large tomato -- diced
sour cream -- for garnish
Guacamole -- or sliced avocado -- for garnish
Preheat oven to 350F (175C). In a 2 quart casserole dish, layer cooked rice and Pinto Bean Mix. Spread green chile salsa over the top and sprinkle with cheese. Bake in preheated oven 20 to 30 minutes or until heated through and cheese is melted. Sprinkle onion, green pepper and tomato on top. Garnish with sour cream and Guacamole or avocado just before serving.
NOTES : In a hurry? Just pop it into the microwave to heat instead of baking.
Pinto Bean Mix
6 cups dried pinto beans (~3 pounds)
soaking water
10 cups water
3 large onions, chopped
2 cloves garlic, minced or 1 tsp. garlic powder
2 Tblsp butter, optional
2 Tblsp salt
1/2 tsp. pepper
Wash and sort beans. in a large pot or Dutch oven, combine beans and enough water to cover. Bring to a boil. boil 2 minutes. remove from heat, cover and let stand one hour.
Drain and discard soaking water from beans. rinse beans and return to cooking pot. add 10 cups water, onions, garlic, butter, salt and pepper. Bring to a boil. reduce heat and simmer about 2 hr. or until beans are tender. cool. makes about 14 cups.
To Freeze; use within 6 months. Package in 3 cup amounts for use in South of the Border Vegetarian Bake. For a side dish, package in family sized amounts. I use 2 cups as my guideline.
correctness,It's Non-profit and only for informational purposes.
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