Bean And Cheese Stack Recipes

CHEESE ENCHILADA STACK

Steps:

• Preheat oven to 400 degrees.
• Spray square 8x8 baking pan with pam (the garlic one is good).
• Line pan with layer of corn tortillas.
• Top with 1/3 sauce, cheese, chilis, and onions.
• Top with second layer of tortillas.
• Top with second layer of 1/3 sauce, cheese, chilis, and onions.
• Top with final layer of tortillas.
• End with final layer of 1/3 sauce, cheese, chilis, and onions.
• Bake until bubbly (approximately 10-15 min.).
• You can use green sauce and 2 cups cubed chicken.
• Or black beans.
• Or ground beef seasoned with taco mix.

EASY KIDNEY BEAN AND CHEESE CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a 2-quart casserole dish.
• Heat a large skillet with oil over medium heat.
• Add in onion, garlic and green bell pepper (if using) saute until the onions are just golden.
• Add in the chili powder, salt and pepper; cook stirring for 1 minute.
• Add in the red kidney beans and drained chopped tomatoes; cook, stirring for 20 minutes, seasoning with more chili powder, salt and pepper to taste.
• Spread half of the mixture into the bottom of the baking dish.
• Sprinkle with about 1-1/2 cups cheese.
• Top with remaining bean mixture.
• Then top with remaining 1-1/2 cups cheddar cheese (or to taste).
• Bake uncovered for about 25 minutes, or until the cheese is browned.
• Serve hot.

BEAN AND CHEESE STACK

Steps:

• Heat oven to 400°F. Spray 9-inch springform pan with cooking spray. Using bottom of pan as a guide, trim tortillas to fit inside pan.
• In 12-inch skillet, heat oil over medium heat. Cook onion, bell pepper and garlic in oil 5 to 7 minutes, stirring occasionally, until tender. Stir in corn, black beans and kidney beans. Cook 2 minutes longer. Add taco sauce; stir until vegetables are coated. Season with salt and pepper. Remove from heat.
• Place 1 tortilla in bottom of springform pan; sprinkle with 1/4 cup of the cheese. Top with one-third of the bean mixture; sprinkle with another 1/4 cup cheese. Repeat layers twice. Top with fourth tortilla and remaining 1/2 cup cheese.
• Bake 20 to 25 minutes or until thoroughly heated and cheese is melted. Let stand 5 minutes. Sprinkle with cilantro and green onions. Carefully remove side of pan. Cut stack into wedges. Serve with guacamole and sour cream.

BEAN AND CHEDDAR CHEESE QUESADILLAS

Steps:

• Melt 1 tablespoon of the butter in a large skillet, over medium-high heat, with the cumin, coriander, and toast the spices until fragrant, about 30 seconds. Add the beans and mash with a potato masher into a thick paste. Mix in 1/2 teaspoon salt and transfer to a bowl. Rinse and dry the skillet.
• Lay out half the tortillas on a work surface. Spoon and spread the beans evenly onto the tortillas. Scatter the cheese evenly over the beans, and top with the remaining tortillas.
• Halve, seed and dice the avocado. Toss with the tomato and season with salt and pepper, to taste.
• Melt about 1/2 tablespoon of the butter over medium heat in the skillet. Cook the quesadillas one at a time, until golden and the cheese melts, about 1 1/2 to 2 minutes per side. (Add a bit more butter, if needed when they are turned.) Transfer to a cutting board and cool briefly before cutting into wedges. Serve warm with the avocado mixture and the sour cream, if desired.

BEAN AND CHEESE ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F.
• Mix together the rinsed black beans and the Green Chiles in a small bowl.
• Pour a small amount of the homemade enchilada sauce on the bottom of a 9X13 baking pan. Then pour the remaining enchilada sauce in a bowl.
• Then dip the corn tortillas in the enchilada sauce.
• Then place approximately 1/4 cup of the bean mixture in each tortilla and top with a small amount of the shredded cheese. Roll it up and push it to the end of the pan.
• Continue this process until your pan is full. Then pour the excess sauce over the top of the rolled tortillas and sprinkle the top with the remaining shredded cheese.
• Then bake the enchiladas for 15-20 minutes until the cheese is melted and slightly golden brown.
• Top with the chopped fresh cilantro and green onions. Serve warm and enjoy!

EL SALVADORIAN BEAN AND CHEESE PUPUSAS

Steps:

• In a small mixing bowl, combine refried beans and cheese. Set aside.
• In a separate mixing bowl, combine 2 cups Masa with 1 ¼ cups water and ¼ tsp salt, mixing thoroughly until it is a soft dough (this dough dries out fast- hence the divided measurements. But if it starts to dry out while you are still working, you can add a touch more water as needed).
• Pinch a bit of dough off and roll it into a ball about 2 inches in diameter (about the size of a golf ball). Using your thumb, push down on the ball to make more of a "bowl". Place a spoonful of the bean and cheese mixture into the "bowl".
• Pinch off and flatten a bit more dough to cover the bowl with. Carefully flatten the filled ball to make a disc, making an effort to make it as thinly as possible- about 1/2 inch thick. This takes a lot of practice!
• Pour 1/4 cup of oil into a nonstick skillet and place as many pupusas as will fit, and cook over medium / medium- high heat for 3-5 minutes on each side, or until golden and browned. Repeat with the next batch, adding more oil if necessary. When the masa dough has run out, make another fresh batch.
• Serve with warmed tomato sauce and curtido.

LIMA BEANS WITH CHEESE

Steps:

• Cook beans, covered, in 1 inch of boiling salted water for 20 to 30 minutes; drain.
• Or, cook frozen beans as directed on the label;drain.
• Mix beans with remaining ingredients.
• Put in 1-quart casserole and bake in preheated moderate oven (350°F) for 15 minutes, or until thoroughly heated.
• Makes 4 servings.

STACKED ENCHILADA

Steps:

• In a large skillet, saute pepper in oil for 3 minutes. Add garlic and cook 2 minutes longer or until pepper is crisp-tender. Stir in the chicken, beans and onions; heat through. Transfer to a bowl and keep warm. , In the same skillet, combine enchilada and picante sauces. Coat both sides of one tortilla with sauce mixture; place in a greased 9-in. pie plate. Top with a third of the chicken mixture and 1/4 cup cheese. Repeat layers twice. Top with remaining tortilla, sauce and cheese. , Cover and bake at 350° for 18-22 minutes or until heated through. Remove to a serving plate and cut into wedges. Serve with sour cream and lettuce if desired.

BEAN AND CHEESE PINWHEELS

Steps:

• In a small bowl, blend together the refried beans & green onion, then spread a layer of this bean mixture on each tortilla.
• In another bowl, combine the cream cheese, Colby Jack cheese, sour cream & onion salt, mixing together as well as possible with a fork. Spread a layer of this cheese mixture over the bean mixture.
• Roll each tortilla up tightly in plastic wrap, & refrigerate at least 30 minutes before cutting the tortillas into 1/2-inch slices.

BLACK BEAN AND COUSCOUS SALAD

Steps:

• Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
• In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
• Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.