Cheesebeanos Recipes

CHEESY GREEN BEANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 9 x 13 inch casserole dish combine green beans, processed cheese and dill.
• Stirring occasionally, bake until heated through and cheese is bubbling, about 30 minutes.

CHEESY BLACK BEAN NACHOS

Steps:

• Preheat oven to 350°. Mix beans, tomatoes and jalapenos. Arrange chips in an even layer in a 15x10x1-in. pan. Top with bean mixture and cheese., Bake, uncovered, until cheese is melted, 10-12 minutes. Serve immediately with toppings as desired.

CHEESY GARLIC GREEN BEANS

Steps:

• Preheat oven to 425°F (220°C). Lightly grease a baking sheet with nonstick cooking oil spray.
• Arrange green beans on baking sheet in a single layer. Set aside.
• In a small bowl mix together olive oil, parmesan, garlic, salt and pepper. Drizzle the oil mixture over the green beans and toss to evenly coat.
• Bake for 20 minutes until vibrant and tender-crisp.
• Remove from oven and top with the mozzarella cheese. Return to oven and broil (or grill) until the cheese melts and becomes golden (about 4-5 minutes).
• Season with salt and pepper, if desired. Serve immediately.

CHEESY REFRIED BEAN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Spread a little butter on the bottom of a 9-by-13-inch baking dish.
• Heat some butter in a large skillet over medium-high heat. Add the peppers and onions and cook until softened, about 4 minutes. Off heat, add the tequila, then return to the heat and cook until evaporated, about 1 minute. Add the chili powder, garlic, jalapenos and some salt and pepper and cook for a minute or 2. Add the beans to the skillet and stir to combine everything. Cook until warmed through, about 4 minutes.
• Spread half of the beans in the prepared baking dish. Top with half of the Cheddar and pepper Jack cheeses. Spread on the remaining beans and top with the remaining cheese. Bake until the cheese is melted and just beginning to brown, 20 to 25 minutes.

CHEESE BEANOS

Steps:

• Toast both sides of the bread.
• Heat the beans up in a pot or the microwave.
• Grate or slice the cheese.
• Spoon the heated beans on top of the toast.
• Place the Cheese over the beans and grill until melted.

CHEESY BEANS AND RICE

Steps:

• Cook rice according to package directions. Transfer to a large bowl; add the beans. In a nonstick skillet, saute onion in oil for 4-5 minutes. Stir in the tomatoes, chili powder and salt. Bring to a boil; remove from the heat., In a 2-qt. baking dish coated with cooking spray, layer a third of the rice mixture, cheese and tomato mixture. Repeat layers. Layer with remaining rice mixture and tomato mixture. , Cover and bake at 350° for 30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.

CHEESY BEAN DIP

Steps:

• Combine beans and tomatoes with chile peppers in a medium saucepan over medium-low heat. Cook, stirring occasionally, until warm, about 5 minutes. Mash most of the beans with the back of a spoon while stirring.
• Stir in condensed soup until fully combined. Add Colby-Jack cheese and taco seasoning; cook until cheese has melted. Add cayenne and cook until warm, about 5 more minutes.

RED BEANS WITH CHEESE

Steps:

• Put beans, stock, bay leaves, onion, jalapeno, cumin, and 1/2 teaspoon salt into a medium saucepan. Bring to a boil. Reduce to a brisk simmer. Cook 15 minutes, stirring occasionally. Strain, reserving 1/2 cup cooking liquid; discard onion, jalapeno, and bay leaves.
• Return beans and reserved cooking liquid to pan, and stir in 2 tablespoons cheese. Mash slightly with a potato masher until about half of the beans are broken down, leaving remaining beans whole. Season with salt, if desired. Cover with foil until ready to serve. Serve warm, sprinkled with remaining 2 tablespoons cheese.

CHEESY, SPICY BLACK BEAN BAKE

Steps:

• Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
• Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you'd like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.

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.

BEANS, RICE & CHEESE BURRITOS RECIPE BY TASTY

Steps:

• Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked rice and cheese.
• Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
• To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
• Enjoy!

DOUBLE CHEESE AND BEAN NACHOS

Steps:

• Heat oven to 400°F. Line 12-inch pizza pan or 15x10x1-inch pan with foil; spray with cooking spray. Spread half of chips evenly on pan.
• In small bowl, mix refried beans and salsa. Drop about half of mixture by small spoonfuls over chips. Top with half each of jalapeño slices, onions and cheese. Repeat layers ending with cheese.
• Bake 10 to 12 minutes or until cheese is melted. Serve immediately.