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Mexican Black Bean Casserole

What you need: 

2 (15 ounce) cans seasoned black beans, drained but not rinsed
1/2 onion, chopped
1 orange pepper, chopped
1 (14 ounce) can diced tomatoes
1 cup salsa
1 teaspoon garlic powder
2 tablespoons cumin
1/2 cup shredded vegan cheese, divided and optional
8 corn tortillas
2 green onions, chopped

What you do: 

1. Preheat oven to 350 degrees F. In a large bowl, combine beans, onion, peppers, tomatoes, salsa, and other seasonings.
2. In a 9x9" pan, scoop in about 1" bean mixture. Sprinkle with a little cheese and cover with a layer of tortillas and repeat.
3. On the top, sprinkle extra cheese and the green onions. Bake for 30-35 minutes. Let cool for a minute before serving.
Source of recipe: I've been making it so long I don't remember its origin!

Preparation Time: 
5 minutes, Cooking time: 35 minutes
Cooking Time: 
35 minutes
Servings: 
5
Recipe Category: 

SO HOW'D IT GO?

This is a staple at our house.  I don't even bother with the cheese.  I do add the lime juice and avacado.  Sometimes corn too. 

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This was easy to make and the whole family loved it!

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This is a great Mexican casserole. Like many on here, I wanted to be able to use ingredients I already had on hand (3 days to payday!) So I made a few changes. First of all, I had some whole wheat vegan tortillas in my freezer (from the health food store). I had only one can of black beans but had a can of vegan refried beans so I used those for the 2nd can of beans. I did not have an orange bell pepper but had a red one so I used that. I had everything else listed. The only other change I made was to add a bit of chili powder to spice it up a bit more. And I put sliced avocados on top and sliced fresh tomatoes on the side. It was colorful and very tasty. I have been a vegan for 7 months but my husband has strongly resisted until about 6 weeks ago. He eased into it and went off of it twice--the weekend of our daughter's college weekend and Father's Day weekend where he barbecued steaks at his mom's house. I had no problem just eating potato and salad but he couldn't resist the meat. Well, he felt terrible for a couple of days after eating that high fat animal products! He was happy to get back on a meat-free diet. He has lost 15 pounds and that has encouraged him also (he needs to lose 40 more). Well, back to the Mexican casserole. He LOVED it! He thought it was filling and delicious. I had difficulty convincing him not to eat a second big helping. I am hoping we'll get through the weekend with it.

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This recipe was pretty tasty!  I highly recommend topping each serving with a few slices of avocado AND some fresh squeezed lime juice.  I made this on a Sunday and used it for my dinner all week long.  :)

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