BROWN RICE AND BLACK BEAN CASSEROLE
A yummy casserole with rice, beans, chicken, cheese and veggies. It's easy to prepare and the whole family will love it!
Provided by LYSLW
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Cheesy
Time 1h50m
Yield 8
Number Of Ingredients 14
Steps:
- Mix the rice and vegetable broth in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes, or until rice is tender.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
- Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through.
- In large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, carrots, and 1/2 the Swiss cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.
- Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.
Nutrition Facts : Calories 337.1 calories, Carbohydrate 11.5 g, Cholesterol 76.7 mg, Fat 21 g, Fiber 1.3 g, Protein 25.3 g, SaturatedFat 11.7 g, Sodium 363.2 mg, Sugar 2.7 g
BLACK BEAN TORTILLA CASSEROLE
"A cousin gave me this recipe- she know my family loves Southwestern fare," says Sue Briski of Appleton, Wisconsin.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, combine the onions, peppers, tomatoes, picante sauce, garlic and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans. , Spread a third of the mixture in a 13x9-in. baking dish coated with cooking spray. Layer with four tortillas and 2/3 cup cheese. Repeat layers; top with remaining beans., Cover and bake at 350° for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Let stand for 5 minutes or until cheese is melted. Serve with toppings.
Nutrition Facts : Calories 251 calories, Fat 7g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 609mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 8g fiber), Protein 14g protein. Diabetic Exchanges
PORK, BLACK BEAN, AND RICE CASSEROLE
Hubby and I go grocery shopping only once a week because of the stay-at-home order due to the Coronavirus. We got lucky and found a 25-pound pork shoulder roast for $0.59 per pound! Though it's only the 2 of us at home, we could not pass up such a great bargain. We cut the roast up into 2-pound chunks and individually vacuum packed them with our FoodSaver. I made this with items in my pantry and it is filling and delicious.
Provided by Yoly
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 8
Number Of Ingredients 16
Steps:
- Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, raise heat to medium-high, and cook, stirring constantly, until the water evaporates. Cook until pork starts to brown in its rendered fat, about 10 minutes. Add onion and cook for 5 to 10 minutes more. Add minced garlic and cook until fragrant, about 1 minute.
- Add black beans, cream of chicken soup, tomatoes, Hatch chiles, instant rice, corn, salsa, 1/4 cup water, 1/2 teaspoon salt, chili powder, cumin, black pepper, and 1/2 cup Cheddar cheese. Stir to combine.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Pour pork mixture into the prepared baking dish and bake until thoroughly warmed, 20 to 25 minutes. Remove from oven and top with remaining cheese. Let sit until cheese has melted.
Nutrition Facts : Calories 317.9 calories, Carbohydrate 28.1 g, Cholesterol 60.5 mg, Fat 12.1 g, Fiber 5.3 g, Protein 24.2 g, SaturatedFat 5.4 g, Sodium 1383.2 mg, Sugar 2.2 g
BLACK BEAN CHICKEN CASSEROLE
This casserole never fails to receive compliments whenever I serve it. The ingredients come together so nicely to give it a unique wonderful flavor. It's one of our favorites. -Tracy Kimzey, Blacksburg, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 10 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, salsa, cumin, salt, oregano and pepper. Add beans and chicken; heat through., Spread a third of the mixture into a 13x9-in. baking dish coated with cooking spray. Layer with four tortillas, a third of the chicken mixture and 1 cup cheese. Repeat with remaining tortillas and chicken mixture., Cover and bake at 350° for 25-30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 8-10 minutes longer or until cheese is melted. Serve with sour cream, green onions and olives if desired.
Nutrition Facts : Calories 283 calories, Fat 9g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 664mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 6g fiber), Protein 24g protein. Diabetic Exchanges
CHICKEN AND BLACK BEAN CASSEROLE
This can use leftover chicken or chicken breasts. I usually make it the day after we have roast chicken. The recipe calls for baking, but the ingredients can also be added to a slow cooker and cooked on Low for 7 hours. We serve this with cheese, tortilla chips, sour cream, salsa, black olives, and guacamole.
Provided by KATERS0404
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat butter in a large skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in chicken; cook until golden on all sides. Pour onions and chicken into a casserole dish. Stir in tomatoes, black beans, chile peppers, cilantro, cumin, and rice.
- Bake in preheated oven for 45 minutes.
Nutrition Facts : Calories 451.9 calories, Carbohydrate 65.2 g, Cholesterol 51.2 mg, Fat 9.2 g, Fiber 10.8 g, Protein 28.9 g, SaturatedFat 4.5 g, Sodium 328.9 mg, Sugar 7.1 g
MUSHROOM AND BLACK BEAN TORTILLA CASSEROLE
Sauteed mushrooms, cooked black beans, and store-bought salsa are layered with corn tortillas in a baking dish to create this Tex-Mex-inspired casserole.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add mushrooms and cook, stirring often, until browned, 7 minutes. Add garlic and cayenne; season with salt and pepper. Add black beans and stir to combine. Cook until beans are warmed through, 2 minutes. Remove from heat.
- Arrange 5 tortilla halves in a 2-quart baking dish. Top with half the bean mixture and 1/2 cup salsa, then sprinkle with one-third the cheese. Repeat with another layer of tortilla halves, bean mixture, salsa, and cheese. Top with remaining tortilla halves, salsa, and cheese.
- Cover with foil and bake until center is hot and cheese melts, 10 minutes. Uncover and bake until cheese is bubbling, 5 minutes.
Nutrition Facts : Calories 384 g, Fat 13 g, Fiber 12 g, Protein 20 g
BLACK BEAN CASSEROLE
Make and share this Black Bean Casserole recipe from Food.com.
Provided by stephanienewton
Categories One Dish Meal
Time 1h37m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in a frying pan and fry onion and garlic for approximately 5 minutes.
- In a casserole dish combine fried onion and garlic, diced potatoes, black beans, corn, diced tomatoes, taco seasoning and water.
- Bake in a 350 degree oven for 1 - 1 1/2 hours. Stiring halfway through.
BLACK BEAN CHORIZO CASSEROLE WITH PICKLED ONIONS
You've probably made some kind of Mexican casserole layered with tortillas, beans, and plenty of melted cheese before (and if you haven't, now is the time). But this one is bolder, brighter and more deeply flavored, thanks to pasilla chiles in the sauce, lime zest in the luscious crema topping, and chorizo in the beans. If you'd prefer a vegetarian version, leave out the chorizo. But do seek out the pasilla chiles (also called negra chiles), which add their inimitable smoky, fruity spice. This casserole reheats perfectly and will keep for at least five days in the fridge.
Provided by Melissa Clark
Categories dinner, main course
Time 2h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Make the lime crema: In a small bowl, whisk together sour cream and lime zest. Cover and refrigerate until ready to use.
- Make the pickled onions: In a separate bowl, combine red onion, lime juice, 1 teaspoon salt and 1/2 teaspoon sugar. Let the onion pickle at room temperature for at least 1 hour.
- Meanwhile, toast the chiles for the sauce: Heat a very large skillet (or use a Dutch oven) over medium-high heat until hot. Lay chiles flat in skillet and toast until fragrant and pliable and color darkens, 10 to 15 seconds a side; do not let them burn and turn bitter. Transfer chiles to a large bowl, cover with hot water and let stand 30 minutes. Wipe out skillet.
- Make the bean-chorizo mixture: While chiles soak, heat 2 tablespoons oil in the skillet over medium-high heat. Add chorizo and cook until golden, about 5 minutes. Transfer to a paper-towel-lined plate.
- Stir white onion into skillet and cook until softened, about 7 minutes. Finely chop 1/4 cup cilantro stems and add to pan, along with cumin. Cook 1 minute.
- Return chorizo to pan. Stir in beans, 1 cup stock and 3/4 teaspoon salt. Bring to a simmer; reduce heat to medium-low and cook gently 10 minutes. Taste and add more salt if needed.
- Make the chile sauce: Heat broiler. Place garlic cloves (in skins) on a baking sheet. Broil, turning once, until very tender, 5 to 10 minutes. Peel garlic when cool enough to handle.
- Drain chiles and place in a blender or food processor. Add peeled garlic and 2 cups stock. Purée until smooth.
- Heat 4 tablespoons oil in a large skillet over medium-high heat. Add chile purée and simmer vigorously, stirring often, for 5 minutes or until sauce has thickened. Add remaining 1 cup stock, reduce heat to medium-low, and simmer gently, stirring often, until sauce reduces to 1 1/2 cups, about 25 minutes. Stir in remaining 2 teaspoons sugar and 1/2 teaspoon salt and remove from heat.
- Assemble the casserole: Heat oven to 350 degrees. Spread a quarter of the chile sauce over bottom of a 9-by-13-inch baking dish. Place a layer of 6 overlapping tortillas on top of the sauce, followed by another layer of sauce, half the bean mixture and half the cheese. Cover with another layer of 6 tortillas, a layer of sauce, remaining bean mixture and remaining cheese. Spoon remaining sauce on top. Cover pan tightly and bake 20 minutes. Uncover and continue baking until casserole is bubbly around edges and cheese is melted, 20 minutes more.
- Let casserole rest 10 minutes, then serve topped with dollops of lime crema, some pickled onion, pumpkin seeds and cilantro leaves.
Nutrition Facts : @context http, Calories 845, UnsaturatedFat 30 grams, Carbohydrate 48 grams, Fat 57 grams, Fiber 11 grams, Protein 38 grams, SaturatedFat 22 grams, Sodium 1333 milligrams, Sugar 6 grams, TransFat 0 grams
CHICKEN-BLACK BEAN CASSEROLE
Black beans, corn and green salsa with seasoned chicken strips are topped with shredded cheese and baked for a hearty and delicious one-dish meal.
Provided by Tyson Chicken
Categories Trusted Brands: Recipes and Tips Tyson® Grilled & Ready®
Time 58m
Yield 5
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. In 2-quart casserole dish combine corn, beans, salsa, cumin, and coriander. Stir in Grilled & Ready® Fajita Chicken Strips and 1 cup of the cheese.
- Bake, uncovered, 35 to 40 minutes or until bubbly. Sprinkle with the remaining 1/2 cup cheese. Bake 3 to 5 minutes or until cheese is melted. If desired, sprinkle with crushed tortilla chips.
Nutrition Facts : Calories 538.7 calories, Carbohydrate 36.7 g, Cholesterol 144.7 mg, Fat 19.1 g, Fiber 7.8 g, Protein 55.3 g, SaturatedFat 10.6 g, Sodium 1156.2 mg, Sugar 4.3 g
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- While the liquid is heating up, spread peppers and onion evenly across a 9×13″ pan or casserole dish. Sprinkle the black beans over the veggies, then add the uncooked rice on top.
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