Vegetarian Recipe
Serves: 8

Total Time: 30 minutes

Ingredients:

2 cups onion, chopped
2 cups red bell pepper, chopped
3 garlic cloves, minced
1 cup salsa
1 TB ground cumin
2 15.8 ounce cans black beans, drained
2 cups rice, cooked
12 6-inch corn tortillas
3 cups Monterey Jack and Cheddar blend cheese shredded

Garnish:
3 tomatoes, chopped
1/2 cup sour cream
1/2 cup sliced black olives

Directions:

1. Preheat oven to 350 degrees.
2. Combine onion, bell pepper, garlic, salsa, cumin black beans and rice in large skillet.
3. Bring to simmer over medium heat. Cook, stirring frequently for 3 minutes.
4. Arrange 6 tortillas in bottom of 9″ x 13″ baking dish overlapping them as necessary.
5. Spread half of bean mixture over tortillas and sprinkle with half of cheese.
6. Repeat layering process with remaining tortillas, bean mixture and cheese.
7. Cover dish with foil and bake 15 minutes. Carefully remove foil and serve warm.
8. Garnish with tomatoes, sour cream and olives.

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Prep Time: 30 minutes
Total Time: 1 hour and 45 minutes

Ingredients:

12 Lasagna noodles
2 TB olive oil
1 cup onion, chopped
1/2 cup green pepper, chopped
1/2 cup red pepper, chopped
3 garlic cloves, minced
1 cup zucchini, chopped
1 ts ground cumin
1 1/2 ts dried oregano
1 1/2 ts chili powder
1 ts salt
1/2 ts pepper
2 (15 oz) cans black beans, drained
1 1/2 cups frozen corn, rinsed and drained
3/4 cup sliced black olives, drained
1/4 cup fresh cilantro, chopped
4 1/2 cups marinara sauce
1 cup salsa
2 cups ricotta cheese
2 cups mozzarella cheese, shredded
1 cup parmesan cheese, shredded
2 cups monterey cheese, shredded
1 egg
1 cup sour cream

Directions:

1. Preheat oven to 350 degrees F. Cook lasagna noodles to package directions.
2. Heat oil in large saute pan over medium heat. Saute onion 3 minutes; add green and red peppers, garlic, and zucchini and saute 3 minutes.
3. Stir in cumin, oregano, chili powder, salt and pepper; cook 1 minute.
4. Add black beans, corn, black olives, cilantro, marinara sauce and salsa. Bring to simmer and cook 3 minutes. Remove from heat.
5. In a medium bowl, combine ricotta, mozzarella, parmesan, monterey jack, and egg; mix well.
6. To assemble, spread 1 cup of black bean mixture on bottom of 3 quart baking dish. Arrange 3 noodles over mixture, top with 1/4 bean mixture, then sprinkle 1/3 of cheese mixture. Repeat layers, ending with beans on top.
7. Cover with foil, bake for 45 m minutes. Let rest 15 minutes before cutting. Serve topped with sour cream.

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Found in Tex-Mex Recipes

Ingredients:

1 TB olive oil
1 large onion, diced
1 or 2 jalepeno peppers, diced (wear gloves while cutting peppers and DO NOT touch your eyes. Wash hands thoroughly after dicing peppers)
1 clove garlic, minced
2 cans (15 oz each) light red kidney beans, drained
1 bag (16 oz) frozen corn, thawed
1 can (14/5 oz) diced tomatoes
1 green bell pepper, cut into 1 inch pieces
2 ts chili powder
3/4 ts salt
1/2 ts ground cumin
1/2 ts black pepper

Optional toppers:
sour cream or plain yogurt
sliced black olives

Directions:

1. Heat oil in medium skillet over medium heat. Add onion, jalapeno and garlic; cook 5 minutes. Combine onion mixture with remaining ingredients (except optional toppers) and place in slow cooker.
2. Cover; Cook on LOW 7 to 8 hours or HIGH 2 to 3 hours.
3. Serve with topped sour cream and black olives.

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The following recipe was found in Tex-Mex Recipes

Southwestern Tortilla Stack
Vegetarian Recipe

Serves: 4
Prep Time: 5 minutes
Cooking Time: 20 minutes

Ingredients:
1 30 ounce can of vegetarian refried beans
1/2 cup sour cream
1 4 ounce can green chilies, drained
1/2 teaspoon ground cumin
3 10 inch flour tortillas
1 cup shredded cheese

Directions:
1. Preheat oven to 425 degrees. Grease casserole dish (Oil spray or butter)
2. Combine beans, sour cream, chilies, and cumin; set aside.
3. Place one tortilla in bottom of casserole dish. Top with half of bean mixture and 1/3 of the shredded cheese. Top with second tortilla; repeat layers of beans and cheese.
4. Cover with remaining tortilla; sprinkle with remaining cheese, cover with foil.
5. Bake 20 minutes. Cut into wedges. Serve with salsa.

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