Guest guest Posted October 15, 2000 Report Share Posted October 15, 2000 Regina: Here are a few for you to choose from. All are TNT and very good: Seven Layer Tortilla Pie Black Bean Lasagna Casserole de Santa Fe Mexicali Squares San Antonio Rice Casserole Zucchini Enchiladas * Exported from MasterCook * Seven Layer Tortilla Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Beans & Legumes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 15 oz cans pinto beans -- rinsed & drained 1 cup picante sauce -- divided 2 cloves garlic -- minced 2 tablespoons fresh cilantro -- chopped 1 16 oz can black beans -- rinsed & drained 1/2 cup tomato -- chopped 7 8 " flour tortillas 2 cups light Cheddar, Monterey Jack or Mex. blend cheese Preheat oven to 400. Mash pinto beans; stir in 3/4 cup of picante sauce and garlic. Mix remaining 1/4 cup picante sauce with cilantro, black beans, and tomato. Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 " of edge. Top with 1/4 cup of cheese. Top with another tortilla and 2/3 cup black bean mixture and 1/4 cup cheese. Repeat layers twice more. Top with remaining tortilla and spread with remaining pinto bean mixture and cheese. COVER WITH FOIL and bake about 40 minutes. To serve, cut into wedges and serve with additional picante sauce and/or sour cream. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1030 Calories; 9g Fat (7.6% calories from fat); 54g Protein; 187g Carbohydrate; 49g Dietary Fiber; 0mg Cholesterol; 738mg Sodium. Exchanges: 12 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Black Bean Lasagna Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Beans & Legumes Pasta & Pasta Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 uncooked lasagna noodles* 1 tablespoon olive oil 1 medium onion -- chopped 2 cloves garlic -- minced 1 cup water 2 tablespoons fresh cilantro -- chopped 2 15 oz. cans black beans -- rinsed & drained 1 14.5 oz. can chopped tomatoes, undrained 2 6 oz. cans tomato paste 15 ounces light or nonfat ricotta cheese 1/2 cup Parmesan cheese -- grated 1/2 cup fat-free egg product or 4 egg whites 1/4 cup fresh parsley -- chopped 2 cups light Monterey Jack cheese Cook and drain noodles according to package directions (or see note). While noodles are cooking, heat oil in a large skillet over medium-high heat. Cook onion and garlic in oil, stirring frequently, until onion is tender. Stir in water, cilantro, beans, tomatoes, and tomato paste, and reduce heat. Simmer uncovered about 15 minutes, stirring occasionally. In a medium bowl, combine remaining ingredients except Monterey Jack cheese. Preheat oven to 350 degrees. Layer one-third each of the noodles, bean mixture, ricotta mixture, and then Monterey Jack cheese in a rectangular 13x9x2 " baking dish. Repeat layers twice. Bake uncovered for 30-35 minutes until hot and bubbly. Let stand 10-15 minutes before serving. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 442 Calories; 5g Fat (9.8% calories from fat); 27g Protein; 76g Carbohydrate; 18g Dietary Fiber; 4mg Cholesterol; 437mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 1/2 Fat. NOTES : *Ronzoni makes " oven ready " lasagna noodles that do not have to be precooked (they cook with the prepared lasagna while baking). I have used them with success. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Casserole De Santa Fe Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Beans & Legumes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups blue corn meal 1 teaspoon baking powder 2 teaspoons cumin 2 teaspoons chili powder 2 cups water 1 egg or substitute, -- beaten 2 4 oz. cans chopped green chiles 1 tablespoon vegetable oil (optional) 1 medium onion -- chopped 2 cups cooked pinto beans -- drained 1 cup tomato sauce 2 1/2 cups Mexican blend, Monterey Jack or Cheddar -- grated cheese or tofu 1/2 cup green onion (for garnish) -- chopped Mix first three ingredients. Combine water, egg, and chiles in separate bowl. Saute onion in oil and add to water mixture; stir cornmeal mixture into liquids, mixing well, then pour half of batter into an oiled casserole dish. Layer with beans, tomato sauce, and cheese -- repeat layering. Bake at 375 degrees for 40 minutes. Garnish with chopped green onions and serve with salsa, if desired. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 27 Calories; trace Fat (9.3% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 257mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mexicali Squares Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Beans & Legumes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----TOPPING----- 1 tablespoon olive oil 1 clove garlic -- minced 1 cup onions -- chopped 1 cup green pepper -- chopped 16 ounces canned kidney beans -- rinsed & drained 1 8 oz. can tomato sauce 1 teaspoon tomato juice, low sodium 1 teaspoon ground cumin 1 teaspoon chili powder -----CRUST----- 3/4 cup + 2 tbsp. yellow cornmeal 1 teaspoon baking powder 2 egg whites OR Ener-G egg Replacer for 2 eggs 1/2 cup skim milk or soy milk 2 tablespoons olive oil 1 cup canned or frozen corn kernels Preheat oven to 350 degrees. Lightly oil an 8-inch square baking pan or spray with a nonstick cooking spray. To prepare topping: Heat oil in a large nonstick skillet over medium heat. Add garlic, onions, and green pepper. Cook 10 minutes, or until onions are tender and start to brown. Remove from heat and stir in remaining topping ingredients. Set aside. To prepare crust: In a small bowl, combine cornmeal and baking powder, mixing well. In another bowl, combine egg whites or egg replacer (+appropriate water), milk (or soy milk), and oil. Beat with a fork or wire whisk until blended. Stir into cornmeal, mixing just until all ingredients are moistened. Stir in corn. Spread crust mixture evenly in prepared pan. (Mixture will be loose.) Spoon topping evenly over crust. Bake, uncovered, 35 minutes. Let stand 5 minutes, then cut into squares to serve. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 156 Calories; 7g Fat (40.3% calories from fat); 5g Protein; 19g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 574mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * San Antonio Rice Casserole Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Rice & Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cooked rice (white or brown) 1 cup frozen corn kernels -- thawed 1 15 oz. can black beans -- rinsed & drained 1 1/2 cups salsa 1 teaspoon cumin 1 teaspoon garlic powder 1 1/2 cups jalapeno Monterey Jack cheese -- grated Preheat oven to 350. In a large bowl, combine cooked rice, corn, and black beans, and add salsa, cumin, garlic powder, and half the cheese (3/4 cup). Spoon mixture into a 8x12x2 " baking dish coated with cooking spray. Bake, COVERED, about 25 minutes. Remove cover and sprinkle with remaining half of cheese; bake 15 more minutes. Cool 10 minutes and serve. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 287 Calories; 1g Fat (4.3% calories from fat); 17g Protein; 54g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 286mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Zucchini Enchiladas Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Mexican/Southwestern Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons margarine 4 tablespoons flour 2 teaspoons chili powder 2 cups milk 1 cup cheddar cheese -- grated 1 cup Monterey jack cheese -- grated 2 cups zucchini -- diced 2 tablespoons vegetable oil 1 cup onion -- chopped 2 green chilies -- minced 2 cloves garlic -- minced 16 corn tortillas 3 cups tomatoes -- diced Preheat oven to 400 degrees F. Lightly grease a 9x13-inch baking dish and set aside. In small saucepan, melt margarine and stir in flour and chili powder to make a thick paste. Gradually add milk a little at a time, whisking well after each addition. Add both cheeses and heat gently until melted. Steam zucchini until just tender, about 10 minutes. Heat oil in a skillet over medium heat and cook onion, green chiles, and garlic until limp, 3-5 minutes. Add zucchini and two-thirds of the sauce. Toss gently to coat. Spoon filling into each tortilla and roll, placing seam side down in baking pan. Spoon remaining sauce over all and sprinkle with tomatoes. Bake for 30 minutes until hot and bubbly. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 383 Calories; 22g Fat (49.8% calories from fat); 14g Protein; 36g Carbohydrate; 4g Dietary Fiber; 36mg Cholesterol; 355mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat. Nutr. 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