Green Chile Bean Tostada Pie Food

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GREEN CHILE BEAN TOSTADA PIE



Green Chile Bean Tostada Pie image

Make and share this Green Chile Bean Tostada Pie recipe from Food.com.

Provided by Jamilahs_Kitchen

Categories     Savory Pies

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 whole green chilies, with seeds (I used fresh and broiled and removed the skins)
1 (8 ounce) can white kidney beans (pinto beans, pink beans, canelli beans)
1 -2 tablespoon 1% low-fat milk, for thinning (cream, half and half)
1 lb ground turkey (or beef)
1 (1 1/4 ounce) packet taco seasoning
1/2 cup grated cheddar cheese
1 cup grated monterey jack cheese
10 corn tortillas (or more depending on dish and amount of layers)
oil for lightly frying tortilla
2 tablespoons Worcestershire sauce (optional- I just like it on all my meat lol)

Steps:

  • For the Green Chile Bean Sauce.
  • Place the chilies in a blender and add the can of beans.
  • Add salt to taste and 1 tablespoon of milk and blend on high.
  • The sauce should be creamy but still a little thick. Add more milk if needed for thinning.
  • For the Tostadas:.
  • Light fry up the tortillas in a little bit of oil until they are sightly crunchy.
  • Brown the turkey meat according to taco seasoning directions; add Worcestershire sauce if desired.
  • Pour into a bowl and allow to cool for a few minutes then mix in the cheddar cheese (add onion, cilantro, green onions, corn anything you like to the mix).
  • Take your casserole dish and pour some of the sauce just enough to cover the bottom of the dish.
  • Place the corn tortillas on top to cover all edges like you would lasagna (cut some in half if you need to fill the corners).
  • Layer some meat to cover up the corn tortillas.
  • Sprinkle some Monterey jack cheese on top.
  • Add another layer of tortillas.
  • Then add another coating of Green Bean Chile sauce.
  • Add the remaining cheese and dot the rest of the meat on top.
  • Bake at 375°F for 15 minutes til bubbly.
  • Allow to cool
  • Cut and serve with your favorite toppings (sour cream, guacamole, salsa, salad, etc.).
  • Enjoy.

VEGETABLE TOSTADAS WITH DARK CHILI-GARLIC SAUCE



Vegetable Tostadas With Dark Chili-Garlic Sauce image

You can find dried ancho chilies, sometimes called pasilla chilies, in supermarkets where Mexican foods are sold. They have a rich, sweet flavor. The chipotle adds heat to the mix. You can use other vegetables in season. This is the winter version.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h

Yield 4 servings.

Number Of Ingredients 17

2 ancho chilies, stemmed, seeded and deveined (wear rubber gloves to do this)
4 garlic cloves, peels on
1 canned chipotle chili in adobo, rinsed, stemmed and seeded (wear rubber gloves to do this)
1 cup water, more as needed
1 tablespoon canola oil
1 tablespoon cider vinegar or rice vinegar
1 teaspoon sugar
Salt to taste
1 small sweet potato (about 6 ounces), baked
1 large carrot (about 6 ounces), peeled and cut in 1/2-inch dice
1 medium turnip (about 5 ounces), peeled and cut in 1/2-inch dice
1/4 pound green beans, cut in 1/2-inch pieces
2/3 cup fresh or thawed frozen corn kernels
6 corn tortillas, cut in half and toasted in the microwave
2 ounces feta cheese or queso fresco, crumbled
1 cup thinly shredded cabbage (green or red) or romaine lettuce
1/2 small red or white onion, thinly sliced across the grain (optional)

Steps:

  • Make the salsa. Place the ancho chilies in a bowl and cover with boiling water. Place a plate on top so that chilies stay submerged. Soak for 30 minutes.
  • Meanwhile, toast the garlic cloves in their skins in a dry skillet, stirring, until there are black spots here and there on the skin, the flesh has softened somewhat, and your kitchen smells like toasted garlic. Remove from the heat, allow to cool and remove the skins. Cut away the root end of each clove.
  • Drain the soaked chili. Transfer to a blender and add the garlic and chipotle, along with .5 cup of the water. Blend until smooth. Place a strainer over a bowl and strain the sauce.
  • Heat a heavy medium saucepan or skillet over medium-high heat and add the oil. Add a spoonful of the purée to see if the pan is hot enough. If it sizzles loudly on contact, pour all of the purée into the pan; if it doesn't, wait a couple of minutes and try again. Cook, stirring, until the sauce thickens and begins to stick to the pan. Add the remaining water, the vinegar, sugar, and salt to taste, and bring to a simmer. Cook, stirring, until the sauce has the consistency of ketchup. Add more water if necessary. Taste, adjust salt, and remove from the heat.
  • Steam the carrots, turnips and green beans until tender, about 5 minutes. Add to the sauce along with the sweet potatoes and corn, and stir gently until the vegetables are coated. Heat through in the saucepan and spoon onto the toasted tortillas. Sprinkle with the cheese, cabbage or lettuce, and optional onions, and serve.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 9 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 771 milligrams, Sugar 9 grams, TransFat 0 grams

SHEET-PAN TOSTADAS WITH BLACK BEANS AND PEPPERS



Sheet-Pan Tostadas With Black Beans and Peppers image

In this vegetarian sheet-pan meal, crisp tortillas are topped with chile-laced black beans, sweet roasted peppers, avocado and plenty of crumbled queso fresco or grated Cheddar. A cumin salt, flecked with lime zest and sprinkled on right at the end, adds both brightness and a musky spice flavor. You will need 3 sheet pans for this. If you have only 2, crisp the tortillas in a skillet on the stovetop instead of in the oven.

Provided by Melissa Clark

Categories     dinner, weekday, tacos, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

3 medium bell peppers, thinly sliced (preferably at least one red and one yellow)
1 medium yellow onion, sliced
1/2 cup extra-virgin olive oil, plus more as needed
2 teaspoons kosher salt, plus more as needed
1 tablespoon chopped fresh sage
4 thyme sprigs
2 (14- to 16-ounce) cans black beans, drained
1 cup canned diced tomatoes with their liquid
1 chipotle chile in adobo, chopped, plus 1 teaspoon adobo sauce
2 large garlic cloves, finely grated or minced
1 teaspoon dried oregano
3/4 teaspoon ground cumin
8 (6-inch) corn tortillas
1 lime
Sliced avocado, for serving
Crumbled queso fresco or grated white Cheddar, for serving (optional)
Chopped cilantro leaves, for serving

Steps:

  • Heat oven to 400 degrees and arrange racks in the top and bottom thirds of oven. On a rimmed sheet pan, toss together peppers, onion, 1/4 cup oil, 1/2 teaspoon salt and sage, then spread vegetables out in an even layer. Top with thyme sprigs, and roast on the top rack until tender and lightly browned, 35 to 45 minutes, tossing every 15 minutes or so.
  • On a separate rimmed sheet pan, toss together beans, tomatoes, 1/4 cup oil, chipotle chile and sauce, garlic, oregano, 1/2 teaspoon cumin and salt to taste. Roast on the bottom rack, stirring every 10 minutes, until juices have thickened, 25 to 35 minutes.
  • Brush tortillas on both sides with oil, then arrange in an even layer on a third rimmed baking sheet (it's O.K. if the tortillas overlap slightly). Bake until crisp, about 5 to 7 minutes. Immediately sprinkle with salt while they are still hot.
  • To make the cumin salt, grate the zest from the lime. In a small bowl, stir together lime zest, 1 1/2 teaspoons salt, and remaining 1/4 teaspoon cumin. Cut naked lime into wedges.
  • To serve, top tortillas with beans, peppers, avocado, queso fresco (if desired), cilantro and a squeeze of lime from the wedges. Let people sprinkle on lime-cumin salt to taste.

Nutrition Facts : @context http, Calories 406, UnsaturatedFat 16 grams, Carbohydrate 48 grams, Fat 20 grams, Fiber 16 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 787 milligrams, Sugar 6 grams

BLACK BEAN TOSTADAS



Black Bean Tostadas image

I made up this recipe trying to duplicate the black bean tostadas at my favorite Mexican restaurant! They taste great and are quick, easy, and healthy!

Provided by Nellie Fiorenzi

Categories     World Cuisine Recipes     Latin American     Mexican

Time 20m

Yield 8

Number Of Ingredients 13

1 (16 ounce) can refried black beans
1 (16 ounce) can black beans
1 (4 ounce) can diced green chiles
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cayenne pepper
salt and ground black pepper to taste
8 corn tostada shells
2 cups shredded Monterey Jack cheese
¼ cup salsa, or as desired
¼ cup shredded lettuce, or as desired
¼ cup sour cream, or as desired
¼ cup guacamole, or as desired

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Combine refried black beans, black beans, green chiles, garlic powder, chili powder, cayenne, salt, and pepper in a saucepan. Heat over medium heat until warm and combined, 3 to 4 minutes.
  • Place tostada shells on an ungreased baking sheet and evenly distribute bean mixture between them. Top with Monterey Jack cheese.
  • Broil in the preheated oven until cheese is melted, watching carefully to avoid burning tostadas, 1 to 3 minutes.
  • Serve immediately and garnish with salsa, lettuce, sour cream, and guacamole.

Nutrition Facts : Calories 290.6 calories, Carbohydrate 27.3 g, Cholesterol 28.3 mg, Fat 14.4 g, Fiber 7.9 g, Protein 14.5 g, SaturatedFat 7 g, Sodium 813.5 mg, Sugar 1.9 g

CHILE RELLENOS PIE



Chile Rellenos Pie image

Make and share this Chile Rellenos Pie recipe from Food.com.

Provided by Samantha in Ut

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 cup rice, cooked
2 (4 ounce) cans whole green chilies
1 (12 ounce) can bean dip
4 eggs
2 cups milk
1/2 teaspoon salt
1/4 lb monterey jack cheese

Steps:

  • Drain and pat dry chiles. Split in half and spoon 1T of bean dip in each chile then fold over.
  • Spoon rice in pie plate and place chiles on top.
  • Mix eggs, milk, and salt then pour over chiles.
  • Sprinkle with cheese.
  • Bake 325 for 30 minutes.

Nutrition Facts : Calories 245.4, Fat 12.2, SaturatedFat 6.5, Cholesterol 169.3, Sodium 384.7, Carbohydrate 20.6, Fiber 0.8, Sugar 2.3, Protein 13.3

REFRIED BEAN TOSTADAS



Refried Bean Tostadas image

For a change of pace, you can substitute purchased tostada shells for tortillas or add more lettuce and use taco salad shells. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 tostadas.

Number Of Ingredients 12

6 flour tortillas (8 inches)
1/2 pound sliced fresh mushrooms
1 cup diced zucchini
2 tablespoons canola oil
1 jar (16 ounces) chunky salsa
1 can (7 ounces) white or shoepeg corn, drained
1 can (16 ounces) vegetarian refried beans, warmed
1-1/2 cups shredded lettuce
1-1/2 cups shredded cheddar cheese
2 medium ripe avocados, peeled and sliced
1-1/2 cups chopped tomatoes
6 tablespoons sour cream

Steps:

  • In a large ungreased skillet, cook tortillas for 1-2 minutes on each side or until lightly browned. Remove and set aside. , In the same skillet, saute mushrooms and zucchini in oil until crisp-tender. Add salsa and corn; cook for 2-3 minutes or until heated through. , Spread refried beans over each tortilla; top with lettuce, salsa mixture, cheese, avocados, tomatoes and sour cream.

Nutrition Facts : Calories 588 calories, Fat 31g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 1250mg sodium, Carbohydrate 60g carbohydrate (9g sugars, Fiber 12g fiber), Protein 19g protein.

PINTO BEAN TOSTADAS



Pinto Bean Tostadas image

Ready-to-go pinto beans and crispy corn tortillas prove how easy it is to make a healthy meal. Chili powder kicks up the fun, making this a popular pick for vegetarians and meat eaters alike. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

1/4 cup sour cream
3/4 teaspoon grated lime zest
1/4 teaspoon ground cumin
1/2 teaspoon salt, divided
2 tablespoons canola oil, divided
2 garlic cloves, minced
2 cans (15 ounces each) pinto beans, rinsed and drained
1 to 2 teaspoons hot pepper sauce
1 teaspoon chili powder
6 corn tortillas (6 inches)
2 cups shredded lettuce
1/2 cup salsa
3/4 cup crumbled feta cheese or queso fresco
Lime wedges

Steps:

  • In a small bowl, mix sour cream, lime zest, cumin and 1/4 teaspoon salt. In a large saucepan, heat 1 tablespoon oil over medium heat. Add garlic; cook and stir just until fragrant, about 45 seconds. Stir in beans, pepper sauce, chili powder and remaining salt; heat through, stirring occasionally. Keep warm., Brush both sides of tortillas with remaining oil. Place a large skillet over medium-high heat. Add tortillas in two batches; cook until lightly browned and crisp, 2-3 minutes on each side., To serve, arrange beans and lettuce over tostada shells; top with salsa, sour cream mixture and cheese. Serve with lime wedges.

Nutrition Facts : Calories 291 calories, Fat 10g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 658mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 8g fiber), Protein 11g protein. Diabetic Exchanges

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