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Full Online Book HomeLearning KitchenBeansandgrains - Black Beans Mexican Black Bean Tortellini Casserole
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Beansandgrains - Black Beans Mexican Black Bean Tortellini Casserole Post by :sb3ugs Category :Learning Kitchen Author :Unknown Date :November 2011 Read :854

Click below to download : Beansandgrains - Black Beans Mexican Black Bean Tortellini Casserole (Format : PDF)

Beansandgrains - Black Beans Mexican Black Bean Tortellini Casserole

1 (15 ounce) can black beans, drained
8 (10 ounces) fresh or frozen (thawed) spinach tortellini stuffed with cheese, or plain
3/4 cup chopped green onions
1 (4-ounce) can diced green chilies
1 1/4 cups sour cream (low fat ok)
1/4 cup fresh lime juice
16 ounce can chopped tomatoes in sauce
1/2 cup chopped black olives
2 cups shredded Monterey Jack cheese
Garnish: 1/4 cup chopped fresh cilantro or fresh coriander or Chinese parsely or fresh parsely.


Preheat oven to 350 degrees. Lightly grease a 9x9 inch baking pan.

Spread beans in bottom of prepared pan. Layer tortelli over beans. Sprinkle with green onions and green chilies.

In a small bowl, combine sour cream and lime juice and spread over green onions and green chiles. Top with tomatoes and olives. Sprinkle cheese over top, cover with foil and bake 30 minutes.

Uncover and continue baking 30 minutes until cheese is bubbly and lightly browned.

Remove from oven, cover with foil and let stand 10 minutes. Garnish with cilantro.
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Beansandgrains - Black Beans Mexican Black Beans And Rice
1 cup Minute Rice Brown Rice -- uncooked 1 cup water salt 1 (15 oz) can black beans -- drained and rinsed 1/2 (4 oz) can chopped green chiles 1/4 pkg. taco seasoning mix or 1 tbsp. pure chile powder (your choice) 1/4 cup black olive spread -- or 1/4 cup black olives -- sliced dash cumin dash garlic powder 1/2 cup hot salsa 1/2 cup cheese (cheddar or Jack) -- shredded chili powder and paprika -- for sprinkling Preheat oven to 350°F. Spray a brownie pan (8" pan) with cooking spray and set aside. Cook brown rice in water
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