Best Black Bean And Vegetable Stack Recipes

PENNE WITH VEGGIES AND BLACK BEANS

Penne with Veggies and Black Beans image

Chock-full of zucchini, tomatoes, sweet pepper and carrots, this hearty pasta dish puts your garden harvest to good use. For variety, I sometimes add one-half cup of salsa or one-half cup of thickened teriyaki sauce. -Vickie Spoerle, Indianapolis, Indiana

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 15

Ingredients

3/4 cup uncooked penne pasta
1/3 cup sliced zucchini
1/3 cup sliced fresh carrot
4 medium fresh mushrooms, sliced
1/2 small green pepper, thinly sliced
1/2 small onion, thinly sliced
1 small garlic clove, minced
1/4 teaspoon each dried basil, oregano and thyme
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons olive oil, divided
1 cup canned black beans, rinsed and drained
1/4 cup chopped seeded tomato
2 tablespoons shredded Parmesan cheese
2 teaspoons minced fresh parsley

Steps:

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the zucchini, carrot, mushrooms, green pepper, onion, garlic and seasonings in 1 teaspoon oil until crisp-tender. Stir in the beans., Drain pasta; add to vegetable mixture. Add tomato and remaining olive oil; toss gently. Sprinkle with Parmesan cheese and parsley.

Nutrition Facts : Calories 300 calories, Fat 7g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 643mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 8g fiber), Protein 14g protein.

BEAN AND VEGETABLE TORTILLA STACKS

Bean and Vegetable Tortilla Stacks image

Delicious and easy. Low Calorie, good vegetarian meal!!! My fiancee found this recipe in a Vegetarian Cookbook, but I have made a few alterations.

Provided by Jessie B

Categories One Dish Meal

Time 35m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

1 (6 ounce) package monterey jack pepper cheese
1 cup part-skim ricotta cheese
1 cup shredded carrot
1/2 cup chopped radish
1/4 cup ripe olives
1 (15 ounce) can garbanzo beans, drained
3 garlic cloves, halved
1/2 cup firmly packed parsley sprig
1 medium yellow onion (Halved)
1 tablespoon lemon juice
1/2 teaspoon ground cumin
12 (6 inch) corn tortillas
1 large pasilla dried red chili pepper
1 medium onion, quartered
4 garlic cloves
1 (28 ounce) can plum tomatoes, drained
1/2 teaspoon ground cumin
1/4 teaspoon hot sauce

Steps:

Combine 1 cup of pepper jack cheese and next 4 ingredients; stir well, and set aside.
Position knife blade in food processor bowl; add garbanzo beans and garlic. Process bean mixture 1 minute, or until smooth.
Add parsley sprigs, one half of the onion, lemon juice, and cumin; process 10 seconds or until onion is minced, scraping sides of processor bowl occasionally.
Place 4 tortillas on an ungreased baking sheet. Spread each with one-eighth of bean mixture; top with one eighth of the cheese mixture. Repeat with remaining tortillas, bean mixture, and cheese mixture, ending with the 4 remaining tortillas. Sprinkle remaining 1/2 cup of pepper jack cheese evenly over the stacks.
Bake at 375° for 15 minutes or until thoroughly heated. Cut each in half. Garnish with the pepper rings, if desired. Serve with red Chile Sauce.
Red Chile Sauce:.
Wash the chili; remove stem, seeds and veins. Place chili in a bowl; add boiling water to cover. Let stand 15 minutes or until chili is soft; drain and coarsely chop.
Position knife blade in the food processor bowl; add chili, onion, and garlic. Pulse 4 or 5 times or until finely chopped. Add tomatoes, cumin, and hot sauce; process 1 minute or until smooth. Yield: 2 cups.

Nutrition Facts : Calories 311.4, Fat 11.3, SaturatedFat 5.9, Cholesterol 28.5, Sodium 389.2, Carbohydrate 39.7, Fiber 7, Sugar 5.2, Protein 15.1