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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse and drain 1 x 15 ounce can of black beans. | 2. Alternatively, cook 1 cup of dried black beans as per Becky Fenter's Black Bean recipe#22162. | 3. As I was short of time, I adapted Becky's recipe. | 4. I followed steps 1 and 2, then used the'quick-soak' method (cover the beans with a generous amount of water, place lid over pot, bring water to the boil, boil 2 minutes, remover lid, and let beans sit one hour, then drain.) Then continue with steps 5 to 8, inclusive, of Becky's recipe, but simmer the beans for two hours, instead of one. | 5. Do not add any salt during this cooking process or beans will toughen! | 6. Place drained beans in a large bowl. | 7. Saute strips of chicken meat, in two batches, in 1 tablespoon of olive oil. | 8. Remove from pan and place in the bowl with the beans. | 9. Heat the remaining tablespoon of olive oil in the same pan, add onion and cook for 2 minutes. | 10. Add red pepper, and continue sauteing over moderate heat until just tender. | 11. Quickly add the corn and cook gently, stirring, until just heated. | 12. Transfer onion, red pepper and corn mixture, along with 1 1/2 cups of sour cream, 1/2 the grated cheese, Jalapeno peppers, ground cumin and salt to taste, to the bowl with the beans and chicken, and mix well. | 13. Grease the bottom of a lasagne pan with olive oil or butter. | 14. Arrange half the tortillas over the bottom of the prepared pan, overlapping slightly if necessary. | 15. Top tortillas with black bean, chicken and red pepper mixture. | 16. Place remaining tortillas over the top, then sprinkle with the remaining cheese. | 17. Bake in a pre-heated 350 deg. | 18. F oven for 40 minutes, until cheese is melted and browned. | 19. Serve garnished with black olives and fresh cilantro, and hand around the remaining sour cream separately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black turtle bean	15	ounces	cooked	1441.5717	268.9658	90.36399999999999	3.8272
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
chicken thigh	1	lb	boneless skinless sliced	1993.2	3.5787	43.3974	200.3619
yellow onion	1		peeled chopped	114.84	6.8382	0.8265	9.396
red bell pepper	2		sliced	-	-	-	-
corn kernel	1	cup		184.71	36.4767	5.1042	2.0022
cream	2	cups	sour	910.8	21.298000000000002	11.224	89.01
cheddar cheese	3	cups	matured	-	-	-	-
jalapeno pepper	2	tablespoons	chopped pickled	3.2625	0.7312	0.1024	0.0416
cumin	1	teaspoon	commercial ground	7.875	0.929	0.374	0.4677
salt				-	-	-	-
flour tortilla	8 -10	inch		-	-	-	-
olive oil				238.68	0.0	0.0	27.0
black olive	4	tablespoons	sliced	-	-	-	-
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.