Black Bean Casserole (Make it!!!)

Overview

This sassy Mexicana inspired casserole packs a punch with its zippy flavor and hearty texture.

Recipe Source

I started my career as a teacher. Prior to my first school year, my supervisor invited our team to her house for a luncheon.  As nervous as I was to burden her with my eating preference, I felt much better about having told her when I tasted this dish. It was a homerun; enjoyed by all! I went back for seconds, thirds, and more. Over the years I have made this recipe many times. I have customized it in a variety of ways by adding more vegetables (corn, green chilies, fresh tomatoes etc.), an egg or two, or cooked with dollops of sour cream in each layer. Listed below, you will find what has evolved to be my basic recipe.

Recipe

2 cups Diced Onion

1 ½ cups Diced Green Pepper

1 14 ½ oz can of Diced Tomatoes, undrained

¾ cup Salsa

2 cloves Garlic

2 tsp. Ground Cumin

3 tsp. Chili Powder

1 tsp. Garlic Salt

2 15 oz cans of Black Beans, rinsed and drained

18 small Corn Tortillas

2 cups Monterrey Jack or Mexi-Blend Cheese

In large skillet, combine onion, green pepper, undrained diced tomatoes, salsa, garlic, cumin, chili powder and garlic salt. Bring to a boil. Reduce heat. Simmer, uncovered, for 10 minutes. Add, rinsed/drained beans to mixture and mix thoroughly.

Spray a 13 X 9 X2 baking dish with cooking spray. Cover the bottom of the baking dish with 6 corn tortillas. Spread half of the bean mixture on top of the corn tortillas. Top with 1/3 of the cheese. Cover the cheese layer with 6 corn tortillas. Spread the remaining bean mixture on top of the corn tortillas. Top with 1/3 of the cheese. Cover with remaining 6 corn tortillas and top with remaining cheese.

Cover with foil and bake in a 350°F oven for 35-40 minutes. Cheese should be melted on top.

Complete Protein= Beans + Cheese

Tips/Suggestions

·         I insert 5 or 6 toothpicks on the top of the dish before I cover it with foil and bake it to prevent the cheese from sticking to the foil.

·         “Meat up” this meal by swapping a can of the beans for an equivalent amount of ground beef.

·         Whenever using canned vegetables, consider using sodium free or low sodium varieties. 

Possible Side Dishes - Fresh salad, mexi rice, corn bread, pineapple based fruit salad.

Reviews

Veggie- Love, Love, Love! I am so glad it was such a hit with my son. It is officially going into the dinner rotation.

Meaty- The Meaty of the family loves this recipe. He licks his plate clean every time I make this meal - from the basic recipe as listed above to each customized version I have come up with. He likes to mix a little taco seasoning into sour cream and add it to his dish.

Baby- This is the first time our toddler has tried this meal. I was tossing laundry in the dryer while we were reheating this meal. Our son’s plate came out of the microwave first and we sat it in front of him while we heated our plates. From the kitchen, my husband hollered, “I think he likes it! He’s eating it by the handfuls.” I ran back into the kitchen as our plates were coming out of the microwave and to sit down for dinner and my son’s plate was clean. He greeted me as I sat down at the table with, “Mmmmm…….More?” He only knows a few words, but he only uses these words when he means business.

Veggie, Meaty, Baby!  wants to hear from you. Please post comments as you try and customize these recipes to fit your family. Let me know how this dish turned out and what your family thought of this dish.