Baked Black Beans Corn And Green Chilies Recipes

BLACK BEAN AND CORN ENCHILADAS

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix black beans, corn, green chiles, 1 cup of the cheese and 1/4 cup of the enchilada sauce.
• Spread 1/2 cup of the enchilada sauce over bottom of baking dish. Spoon 1/2 cup bean mixture down center of each tortilla. Roll up tortillas; place seam sides down in baking dish. Spoon remaining enchilada sauce over enchiladas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.
• Bake 30 to 35 minutes or until thoroughly heated. Serve topped with lettuce, tomatoes, avocado, sour cream and salsa.

SOUTHWEST CHICKEN

Steps:

• In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

CHILI TORTILLA BAKE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink. Stir in the tomato sauce, beans, corn, green chilies, onion, chili powder, cumin, garlic powder and oregano; heat through., In an 11x7-in. baking dish coated with cooking spray, layer half of the tortillas, beef mixture and cheese. Repeat layers. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

BAKED BLACK BEANS, CORN, AND GREEN CHILIES

Steps:

• wash and pick over the beans. soak beans overnight in plenty of water, or, for quick soaking, bring them to a boil with water to cover in large ot, remove from heat, and let stand, covered, for 1 hour.
• drain beans. put them back into the pot, cover with plenty of water, and add the bay leaf and salt. bring to boil, then reduce the heat and simmer, uncovered, until the beans are tender but still hold their shape, approximately 45 minutes. drain the beans.
• meanwhile, preheat the oven to 375 degrees. heat the oil in a large skillet. saute the onion slices over medium heat for about 10 minutes. add the green chili and garlic and saute another 2 minutes.
• add the onion/pepper mixture to the beans along with the corn kernels and 1/4 cup of the chopped cilantro. season to taste with salt and pepper. put the beans in a casserole and sprinkle with the grated cheese. heat for 20 minutes, or until cheese is melted and bubbly on top. serve with dollops of sour cream and sprinkle with remaining chopped cilantro.

CORN AND BEAN CHILI

Steps:

• In a large Dutch oven or soup kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the seasoning mix, beans, V8 juice and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Stir in corn. Cook and stir over low heat for 15 minutes. Sprinkle with cheese.