About the Recipe
We’re going south – for flavor, that is! This hearty Southwestern Black Bean Casserole is full of those classic Tex Mex flavors you love, with minimal hands-on time. Oh yeah, and maximum flavor.
Ingredients
1 Red bell pepper, seeded and chopped
1 Green bell pepper, seeded and chopped
1 stalk celery chopped
1 large yellow onion chopped
3 clover garlic, minced
3 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon black pepper
½ teaspoon salt
1 can (10 ounces) tomatoes and green chiles
1 cup plant-based milk
2 cups frozen corn kernels
18 corn tortillas
4 cans (15 ounces each) black beans, drained
2 cups shredded plant-based cheddar cheese
Tortilla chips (optional)
Preparation
Step 1
In 2-quart pot, sauté bell peppers, onion, celery, and garlic in olive oil until the vegetables begin to soften, about 5 minutes
Step 2
Stir in chili powder, black pepper, salt, and milk. Add tomatoes, Chilies, and Corn.
Step 3
Open cans of black beans. If juice is thin, drain most of it off and add beans to soup mixture. If juice is thick, add all to soup mixture
Step 4
Spray 2-quart casserole dish with cooking spray. Line bottom with with six of the tortillas
Step 5
Spread a third of bean mixture over tortillas. Add second layer of tortillas and spread another third of the bean mixture over tortillas. Add a third layer of tortillas and top with the remaining bean mixture, then add cheese.
Step 6
Crumble a handful of tortilla chips on top, if desired.
Step 7
Bake at 350° for 30 to 45 minutes or until bubbly