Best Tortillas In Black Bean Sauce Recipes

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CHICKEN, BLACK BEAN, AND TORTILLA CASSEROLE



Chicken, Black Bean, and Tortilla Casserole image

Make and share this Chicken, Black Bean, and Tortilla Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories     Oven

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 19

1 tablespoon vegetable oil
1 large yellow onion, chopped
1/2 green bell pepper, chopped
2 garlic cloves, minced
1 (14 1/2 ounce) can tomatoes, including juice, slightly pureed
1/2 cup prepared salsa
1 teaspoon ground cumin
3/4 teaspoon salt (to taste)
fresh ground black pepper
1/2 teaspoon dried oregano
2 (15 ounce) cans black beans, drained and rinsed
2 -3 cups cubed cooked chicken breasts
8 corn tortillas
4 cups grated monterey jack cheese
plain nonfat yogurt
sour cream
avocado, slices
sliced green onion
chopped black olives

Steps:

  • In a big skillet, warm the oil over medium heat; add in onion, green pepper, and garlic; saute about 5 minutes, until vegetables are soft.
  • Add in tomatoes, salsa, cumin, salt, pepper, and oregano; stir to mix.
  • Stir in beans and chicken.
  • Preheat oven to 350°.
  • In a lightly oiled 4-quart casserole spread 1/3 of the bean-chicken mixture over the bottom.
  • Top with 4 tortillas and sprinkle with 1 cup cheese.
  • Add another 1/3 of the bean-chicken mixture and 1 cup cheese.
  • Top with 4 tortillas and 1 cup cheese.
  • Add remaining bean-chicken mixture; cover and bake about 40 minutes, until bubbly.
  • Uncover and sprinkle with remaining cheese; cook 10 minutes; let stand 5 minutes before serving.

BLACK BEAN AND TORTILLA BAKE



Black Bean and Tortilla Bake image

Make and share this Black Bean and Tortilla Bake recipe from Food.com.

Provided by spatchcock

Categories     Black Beans

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

1 garlic clove, minced
1/2 cup chopped onion
1 cup chopped tomato
1/2 cup chopped green onion
1/2 teaspoon chili powder
2 teaspoons cumin powder
1 (8 ounce) can tomato sauce
1 (16 ounce) can black beans, rinsed and drained
1 tablespoon chopped cilantro
salt and pepper
12 soft corn tortillas
8 ounces low-fat cheddar cheese, shredded, reserve 2 tablespoons (I used fat free)

Steps:

  • Preheat oven to 350* F.
  • Spray a large skillet with cooking spray.
  • Add garlic, onions, tomato, green onion, cumin, and chili powder.
  • Cook on medium heat until onion is tender.
  • Add tomato sauce and cook 5 minutes more.
  • Stir in beans, cilantro, salt and pepper.
  • Spray a 9 inch square baking dish with cooking spray.
  • Layer 4 tortillas, 1/3 cheese, and 1/3 of the bean mixture; repeat 2 more times.
  • Top with reserved 2 tablespoons of cheese.
  • Bake 20 minutes, covered, then 10 minutes uncovered or until bubbly.

TORTILLAS IN BLACK-BEAN PURéE



Tortillas in Black-Bean Purée image

Provided by Carolynn Carreño

Categories     Blender     Bean     Garlic     Herb     Onion     Vegetable     Vegetarian     Feta     Avocado     Summer     Tortillas     Gourmet

Yield Makes 6 servings

Number Of Ingredients 15

For beans
1/2 pound dried black beans, picked over
7 cups water
1 medium onion, halved
2 garlic cloves, peeled and smashed
1/2 tablespoon salt
For enfrijoladas
1 dried guajillo chile*
1 dried avocado leaf
1 1/2 cups plus 3 tablespoons corn oil
12 (6- to 7-inch) corn tortillas
1/2 cup crema or crème fraîche, thinned to pouring consistency with water if necessary
1 cup crumbled queso fresco or mild feta (1/4 pound)
Special Equipment
an electric coffee/spice grinder

Steps:

  • Quick-soak beans:
  • Put beans in a 4-quart pot and cover with water by 2 inches. Bring to a boil and boil 1 minute, then remove from heat and let beans and water stand in pot, covered, 1 hour. Drain, discarding water.
  • Cook beans:
  • Return drained beans to pot and add 7 cups water. Add onion, garlic, and salt and bring to a boil, skimming froth. Reduce heat and simmer beans, partially covered, until tender, 45 minutes to 1 hour. Do not drain.
  • Make enfrijoladas:
  • Purée 2 cups beans with 2 cups bean broth, including some of onion and garlic if desired, in a blender until smooth (use caution if puréeing while hot); reserve remaining beans in broth for another use.
  • Heat a dry 10-inch heavy skillet (not nonstick) over moderate heat until hot, 2 to 3 minutes.
  • Toast chile and avocado leaf, turning with tongs, until fragrant, about 10 seconds total. Open chile (wear protective gloves), then discard stem and seed cluster. Grind chile in grinder with avocado leaf to a powder.
  • Heat 3 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Add bean purée and ground chile mixture and simmer, stirring frequently, until thickened but still liquid, 5 to 10 minutes, then reduce heat to very low.
  • Meanwhile, heat remaining 1 1/2 cups oil in cleaned 10-inch heavy skillet over moderate heat until hot but not smoking.
  • Have ready a heated serving platter. Add 1 tortilla to hot oil and soft-fry, turning over once with tongs, until puffed slightly but not crisp, about 10 seconds total, then lift out with tongs, letting excess oil drip back into skillet. Transfer tortilla to bean purée, submerging tortilla in purée, and spooning purée over it if necessary to completely coat top. Fold tortilla in half, using a metal spatula, and transfer to one end of warm platter.
  • Fry and coat remaining tortillas, 1 at a time, in same manner, overlapping them on platter. Drizzle crema over tortillas and sprinkle with cheese, then serve enfrijoladas immediately.
  • *Found in some supermarkets, Latino markets, and kitchenmarket.com.

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