Main Dishes & Casseroles

Burrito Stuffed Peppers

Makes 4 pepper halves INGREDIENTS  2 cups Plant-Powered Black Bean and Beef Blend   1 cup cooked brown rice  2 large red bell peppers  1 cup

View »

Mexican Lasagna

Make Once – Eat Twice! Blend yields approximately 8 cups which can be used in our Mexican Lasagna and Burrito Stuffed Peppers recipes below.  Prep

View »

White Chicken Chili

Make 6 servings This hearty chili can be prepared in 10 minutes… Simply serve with blue corn chips and a side salad and enjoy! INGREDIENTS

View »

Michigan Kidney Bean Tostados

Simple ingredients and simply delicious! Makes 3 servings (2 tostados each) INGREDIENTS 1 tablespoon canola oil 1 can (15 oz.) Michigan Kidney Beans, rinsed and

View »

Fiesta Beans and Rice

An incredibly tasty and affordable recipe to enjoy for lunch or dinner.Makes 2-3 servings INGREDIENTS 1 can (15 oz.) can Michigan Chili Seasoned Beans 1

View »

Quick and Easy Cassoulet

INGREDIENTS 1 (16-ounce) can Black Beans, drained 1 (16-ounce) can Navy Beans, drained 1 (16-ounce) can Dark Red Kidney Beans, drained 1 pound turkey polska

View »

Spicy Vegetable Ragout

INGREDIENTS 1 (15-ounce) can Black Beans, drained and rinsed 1 medium eggplant, peeled and cubed 3 tablespoons olive oil, divided 3 cloves garlic, minced 3

View »

Vegetable Stuffed Peppers

INGREDIENTS 1 (15-ounce) can Pinto Beans, drained and rinsed 6 green bell peppers 3 cups corn 3/4 cup Cheddar cheese, grated 1/2 tablespoon vegetable oil

View »

Tortilla Casserole

INGREDIENTS 4 cups cooked Pinto or Cranberry Beans, drained, rinsed and partially mashed 12 corn tortillas 1 tablespoon vegetable oil 1-1/2 cups onion, chopped 4

View »

Tamale Pie

INGREDIENTS Filling: 3 cups cooked Cranberry or Dark or Light Red Kidney Beans, drained, rinsed, and mashed 1/2 cup onion, chopped 2 cloves garlic, minced

View »

Mexican Lasagna

INGREDIENTS 1 (15-ounce) can Pinto or Dark Red Kidney Beans, drained and rinsed 1/2 tablespoon olive oil 1 cup onion, chopped 2 cloves garlic, minced

View »

Black Bean Flautas

INGREDIENTS 2 (15-ounce) cans Black Beans, undrained 2 teaspoons chili powder 1/2 teaspoon cumin 1 clove garlic, minced 1 bay leaf 12 (6-inch) flour tortillas

View »

Pasta e Fagioli

INGREDIENTS 10 ounces (1-1/4 cups) dry Navy Beans, soaked 6 cups water 1-1/2 teaspoons salt 2/3 cup oil 1 bay leaf 2 or 3 garlic

View »

Red Beans and Rice

INGREDIENTS 1 pound (2 cups) Light Red Kidney Beans, soaked 1 tablespoon vegetable oil 2 green onions, chopped 1/2 cup white or yellow onion, chopped

View »

No-Work Meatloaf

INGREDIENTS 2/3 cup dry Navy, Great Northern, or Yellow-Eye Beans, cooked (or a 15-1/2-ounce can,) drained, rinsed, and mashed 1 pound lean ground beef 1

View »

Gingered Beans and Rice

INGREDIENTS 1-1/2 cups dry Navy Beans, cooked and drained; or 2 (15-1/2-ounce) cans drained and rinsed 2 cups dry, long-cooking white rice (do not cook

View »

Cranberry Bean Pizza

INGREDIENTS 1 (15-ounce) can Cranberry Beans, rinsed and drained 1 small zucchini, sliced 1 small onion, chopped 1 cup fresh mushroom, sliced 1 (15-inch) prebaked

View »

Red and Black Casserole

INGREDIENTS 1 (16-ounce) can Black Beans, drained and rinsed, or 2/3 cup dry Black Beans 1 (16-ounce) can Dark Red Kidney Beans, drained and rinsed,

View »

Curried Pinto Bean Bake

INGREDIENTS 3 cups cooked Pinto Beans, drained and rinsed or 1-1/3 cups dry Pinto Beans 2 boneless, skinless chicken breasts, cubed 1/2 cup onion, chopped

View »

Bean Pies in a Pot

INGREDIENTS 1 (15-ounce) can Pinto Beans, drained and rinsed 1 medium carrot, sliced 1/2 cup onion, chopped 1/2 cup red or green pepper, chopped 1/4

View »

Explore other recipe collections