Black Bean and Corn Casserole Olé

June 11, 2010 at 7:29 pm (canned black beans, canned chopped green chiles, canned corn, cheddar, chili powder, cornmeal, Main Dish, Mexican, milk, olive oil, onion, oven, stewed tomatoes)

Nothing could be easier to make than this tasty, Mexican-inspired casserole. Along with a salad and some fruit, it makes a delicious entree to serve to guests.

Serves 8.

1 T olive oil
1 C chopped onions
2 t chili powder
1 1/4 C skim milk
15-oz can black beans, drained
15-oz can corn kernels, drained
24-oz can stewed tomatoes
4-oz can chopped green chilies
3/4 C yellow cornmeal, divided
1/4 C shredded cheddar cheese
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Preheat oven to 350 degrees. Lightly oil an 8″ square baking dish.

In large bowl, combine all ingredients except cornmeal and cheese. Stir 1/2 C cornmeal into mixture. In small bowl, mix remaining cornmeal with cheese and sprinkle over top of casserole. Bake, uncovered, until heated through and bubbly, about 45 minutes. Serve warm.

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Vegetable Posole Chili

June 11, 2010 at 3:28 pm (black pepper, canned kidney beans, canola oil, chili powder, cilantro, crushed tomatoes, garlic, green bell pepper, ground cumin, hominy, Main Dish, Mexican, oregano, red bell peppers, salt, stewed tomatoes, stovetop, Vegetarian, yellow onions)

Posole is a Southwestern stew of hominy, vegetables and spices. This meatless version is spiced up like a pot of chili, posole’s Tex-Mex cousin. Top with your favorite chili toppings.

Serves 6.

1 T canola oil
1 medium yellow onion, chopped (1 C)
1 large red or green bell pepper, seeded and chopped (1 C)
2 cloves garlic, minced
28-oz can crushed tomatoes
15-oz can hominy, drained
15-oz can red kidney beans, rinsed and drained
14-oz can stewed tomatoes
1/2 C water
1 T dried oregano
2 to 3 t chili powder
2 t ground cumin
1/2 t freshly ground black pepper
1/2 t salt
2 T chopped cilantro
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In large saucepan, heat oil over medium heat. Add onion, bell pepper and garlic, and cook, stirring often, until vegetables begin to soften, about 5 minutes. Add crushed tomatoes, hominy, beans, tomatoes, water and dried seasonings. Cook over low heat, for 25 to 30 minutes, stirring occasionally.

Remove from heat and stir in cilantro. Let stand for 5 to 10 minutes before serving.

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New Mexico Chile Stew

June 11, 2010 at 3:10 pm (canola oil, corn, cumin, dried New Mexico chiles, garlic, Main Dish, Mexican, oregano, parsley, potatoes, red bell peppers, salt, stewed tomatoes, stovetop, tomato paste, Vegetarian, yellow onions, zucchini)

Dried New Mexico chile peppers bring a subtle heat and depth of flavor to this hearty vegetable stew.

Serves 8.

2 or 3 dried New Mexico chile peppers, seeded
1 T canola oil
1 large yellow onion, chopped (1 1/2 C)
1 medium red bell pepper, seeded and chopped (1 C)
1 medium zucchini, chopped
2 large cloves garlic, minced
14-oz can stewed tomatoes
4 C water
1 large potato, peeled and chopped
1 1/2 C corn kernels
2 t dried oregano
1 1/2 t ground cumin
1 t salt
1/2 C tomato paste
1/2 C chopped parsley
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Toast dried chilies in ungreased heavy skillet over medium heat until lightly browned, occasionally shaking pan to turn chilies, about 2 minutes. Remove from heat and pour enough boiling water over chilies to cover. Let soak until softened, about 20 minutes.

In blender or food processor, process chilies with 1/2 C soaking liquid until pureed. Scrape puree into small bowl and set aside.

In large saucepan, heat oil over medium heat. Add onion, bell pepper, zucchini and garlic, and cook, stirring until vegetables begins to soften, about 5 minutes. Add pureed chilies, stewed tomatoes, water, potato, corn and dried seasonings and bring to boil. Reduce heat, cover and simmer, stirring occasionally, until potatoes are tender, about 20 minutes. Stir in tomato paste and parsley, and cook for 5 minutes before serving.

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