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Home Learning Kitchen Casseroles - Mexican Black Bean Tortellini Casserole

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Post by :petero Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3515

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

Casseroles - 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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Casseroles - Mexican Black Bean And Cheese Enchiladas

1 tsp oil 1 medium onion, finely chopped 1 tsp cumin 1 (15 oz) can black beans, rinsed and drained well 8 flour tortillas, heated 8 oz shredded Monterey jack cheese 1 (10 oz) can enchilada sauce 2 oz shredded cheddar cheese Lightly spray 2 qt baking dish with nonstick spray. Heat oil in medium skillet over med. heat until hot. Add onion and cumin and cook until onion is tender and not browned; stir in beans. Place 3 T of bean mixture in center of each warm tortilla. Top each with 1/4 cup cheese and roll up tightly. Place seam

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Casseroles - Mexican Beef Enchiladas By Emily

Beef Enchiladas 2 lbs. ground beef 1 tsp. onion powder 2 cans enchilada sauce hot or mild 1/4 tsp. salt 1/4 tsp. pepper 1/4 tsp. garlic powder 12 soft tortilla shells 2 cups cheddar cheese -- shredded 1 jar olives -- optional 8 oz. sour cream -- optional Cook the ground beef with the onion & garlic powder, salt & pepper. Drain beef. Wipe out the skillet with paper towels. Heat some oil in skillet. Dip the tortilla shells in oil for a few seconds on each side. Pour some enchilada sauce on a plate. Dip each side of the shells

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Casseroles - Mexican Black Bean Tortellini Casserole

Casseroles - Mexican Black Bean And Cheese Enchiladas

Casseroles - Mexican Beef Enchiladas By Emily