Verde Chicken Mexican Lasagna

Verde Chicken Mexican Lasagna

1 pound chicken, cooked and shredded
1 (16-ounce) container sour cream
1 (15-ounce) can black beans, drained and rinsed
1 ½ cups green salsa
1 ½ cups frozen corn, thawed and drained
1 teaspoon garlic powder
½ teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/3 cup chopped cilantro (plus additional for garnishing)
12 soft taco size flour tortillas
1 (8-ounce) package shredded Mexican blend cheese
Preheat oven to 350 degrees.
 
Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl. Taste and adjust seasonings to your preference. Cut tortillas in half with kitchen shears.
 
In a 9×13 dish, scoop 1/3 of the chicken mixture into bottom of pan. Spread evenly. Place one layer of cut tortillas (about 4 tortillas) on chicken mixture to cover. Top with 1/3 of the amount of shredded cheese. Repeat with chicken mixture, tortillas, shredded cheese two more times. There should be three layers total.
 
Bake in oven for 20 – 25 minutes or until cheese is bubbly and casserole is warmed through. Serve with sour cream and additional chopped cilantro.

Black Bean Brownies

 Black Bean Brownies

Prep Time: 10 Minutes
Cook Time: 30 Minutes Ready In: 40 Minutes
Servings: 16
...
"These brownies are gluten-, dairy-, and soy free."
Ingredients:
1 (15.5 ounce) can black beans, rinsed and drained
3 eggs
3 tablespoons vegetable oil
1/4 cup cocoa powder
1 pinch salt
1 teaspoon vanilla extract
3/4 cup white sugar
1 teaspoon instant coffee (optional)
1/2 cup milk chocolate chips (optional)

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.
2. Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
3. Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.


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* So for a few years I have heard how great these brownies. I and my friend made these Thursday night. The results I left out the two optional items & took them to work.
My friend who also made added the chocolate chip but not the coffee. She said they were great the nice thing was that she wasn't craving to eat the whole pan.
At work I just sat them on the table people took them when I went & asked them what they thought some said ok but what is in it? One said is it ok if I throw it away.. they must be just to healthy?  One told someone, "oh those are so good you should try it".. the look on the guys face must have been shock because the one who offered started laughing.  My husband also tried it & thought it was very strong.
The results with out the chocolate chips it just doesn't tast like a normal brownie. I do want to try these again & see how much difference the chips would make.

If you have made this before or decide to make them let me know what you think.

Black Bean Quesadillas

Black Bean Quesadillas
http://www.eatingwell.com/recipes/black_bean_quesadillas.html
From EatingWell: July/August 2010

In a hurry? These satisfying quesadillas take just 15 minutes to make. We like them with black beans, but pinto beans work well too. If you like a little heat, be sure to use pepper Jack cheese in the filling. Serve with: A little sour cream and a mixed green salad.

4 servings
Active Time: 15 minutes
Total Time: 15 minutes

Ingredients:
•1 15-ounce can black beans, rinsed
•1/2 cup shredded Monterey Jack cheese, preferably pepper Jack
•1/2 cup prepared fresh salsa (see Tip), divided
•4 8-inch whole-wheat tortillas
•2 teaspoons canola oil, divided
•1 ripe avocado, diced

Preparation:
1. Combine beans, cheese and 1/4 cup salsa in a medium bowl. Place tortillas on a work surface. Spread 1/2 cup filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.

2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Serve the quesadillas with avocado and the remaining salsa.

Nutrition: Per serving : 377 Calories; 16 g Fat; 5 g Sat; 8 g Mono; 13 mg Cholesterol; 46 g Carbohydrates; 13 g Protein; 10 g Fiber; 679 mg Sodium; 581 mg Potassium

2 1/2 Carbohydrate Serving
Exchanges: 2 1/2 starch, 1 1/2 lean meat, 2 fat

Tips & Notes:  •Look for prepared fresh salsa in the supermarket refrigerator section near other dips and spreads.

Grande Beef Nachos

From the book: 125 best Food Processor Recipes:

Serves 6

1 bag Tortilla chips
8oz Chedder cheese, cut into chuncks
8zo Monterey Jack cheese, cut into chunks
1 onion cut into quarters
1 can pinto or black beans, drained & rinsed
1 tsp chili powder
1 tsp paprika
3/4 tsp salt
3/4 tsp dried onion flakes
1/4 tsp cayenne pepper
1/4 tsp onion powder
1/8 tsp ground oregano
8oz lean ground beef
1/4 cup sour cream

Directions:

1. On a microwave-safe platter, place chips in a single layer. Set aside.

2. In work bowl (food processor) fitted with shredding blade, shred Cheddar & Monetary Jack cheese. Transfer to a bowl & set aside.

3. Replace shredding blade with metal blade. With the motor running, drop onion through feed tube & process until finely chopped. Into the work bowl, add beans, chili powder, paprika, salt, onion flakes, cayenne pepper, onion powder & oregano & process until smooth, 2-3 minutes.

4. In a large skillet over medium heat, cook ground beef until no longer pink, 10-15 minutes. Drain off fat. Add bean mixture & cook, stirring, until hot.

5. Spoon beef mixture over chips. Sprinkle cheese mixture over top. Microwave for 20 seconds or until cheese is bubbling. Garnish with sour cream.

TIP: Do not place the hot meat mixture over the corn chips until you are ready to microwave. It will make them soggy.

A Tasty Twist on Traditional Hummus

Black Bean Hummus

Ingredients
16 ounces black beans, drained
16 ounces butter beans, drained
1 clove of garlic, minced
1 teaspoon ground cumin
2 tablespoons tahini (sesame seed paste)
1 tablespoon freshly squeezed lemon juice
4 tablespoons olive oil
1 dash salt and black pepper, to taste
1 bunch fresh cilantro, for garnish (optional)

Preparation
Place all ingredients except salt, pepper and cilantro in food processor bowl; blend together well. Season to taste with salt and pepper; cover and chill.
Garnish with cilantro and serve with fresh crudit&eactute;s and homemade whole-wheat pita chips.

Makes about 3 cups (18 servings).

Beef Taquito's

**I saw this on Studio 5 they look so yummy & easy***

Ingredients:
4-5 cups cooked, chopped roast beef
1 can black beans, drained and rinsed
1 can corn, drained
2 cups of cheddar or Mexican blend cheese
1 1/5 cups salsa
30 tortillas
Oil for frying

Method:
Slow cook roast 6-8 hours until it shreds and then chop finely. In a large bowl, mix beef, beans, corn, cheese and salsa. In a frying pan, heat oil to medioum heat. One at a time, using tongs,dip tortillas into hot oil for 5-10 seconds just until it begins to bubble slightly. (You may need to use a spatula to get it out of the oil so it doesn't tear.) Set aside on paper towels. (Do only about 12 at a time; fill, roll, repeat). Fill each tortilla with about 1/4 cup of the mixture. Roll tightly and place seam side down on a cookie sheet. Bake 400 degrees for 10-15 minutes. If freezing, fill a cookie sheet and flash freeze. When firm, place several in a gallon size freezer bags. To reheat, bake at 400 degrees for 20 minutes (from frozen) until heated through.

Easy Crock-Pot Vegetarian Three Bean Chili

• 1 can (15oz) black beans, rinsed and drained
• 1 can (15oz) garbanzo beans, rinsed and drained
• 1 can (15oz) kidney beans, rinsed and drained
• 1 cup dried lentils, rinsed and sorted
• 1 large vegetarian vegetable bouillon cube, crumbled (I use any bouillon)
• 3 cups water
• 1 can (10oz) diced tomatoes and green chilies (rotel), undrained (I have dont add the chilies)
• 1 can (8oz) tomato sauce

Mix first seven ingredients in Crock-Pot, cover and cook on low heat for 8-10hours, adding more water if too thick or sticking. Stir in Rotel and tomato sauce and cook 5 minutes to heat through. Will thicken up with time. Use when thin as chili and for tacos or on taco salad when thickened.

This recipe was given to me from my Mother Inlaw. It really Yummy & very easy.

Crockpot Recipe that is awesome with Chicken

Jackie at work was talking about this recipe a few winters ago to me & I had to get it.

5 Frozen chicken breasts (frozen is important)
1 can chicken broth
1 can corn (drained)
1-2 cans black beans (not drained)
1 cup salsa
1 taco seasoning


Put frozen chicken breasts in the bottom of the crockpot.
Pour the chicken broth, corn, black beans, salsa and taco seasoning.
Stir lightly. Cook until chicken is done. Remove chicken breast out
onto a plate and shred. (easy with 2 forks) Put chicken back into the
crockpot and add 1-1/2 cup grated cheese and 1-1/2 cup sour cream.
Stir well and serve over rice.

Enjoy!!!
Jackie