I love beans. Black beans in particular. Stop with the jokes. NOW.
Beans are great for protein and lend themselves well to ‘Meatless Monday’ dishes.
Plus they’re just delicious.
This dish combines the hearty flavors of black beans with a southwestern style casserole the whole family is sure to love.
Food Club Black Beans are savory and a great addition to any meal. In most recipes, you’re instructed to drain and rinse your black beans. Definitely drain them, but I’d challenge you not to rinse the beans. The residue makes for a thicker sauce.
Southwestern Black Bean Casserole
2 (15 oz) cans Food Club black beans, drained
2 tsp extra virgin olive oil
2 cloves garlic, minced
1/2 cup fat-free, low-sodium vegetable broth
1 tsp cumin
1/4 tsp black pepper
2 Tbs chopped fresh cilantro
4 low-sodium, whole wheat tortillas OR 6 corn tortillas
12 oz salsa
1 cup shredded 2% cheese
Salt to taste
Preheat oven to 375 degrees.
Drain beans and set aside. In the meantime, in a medium skillet, add oil, heat over medium-low heat. Add garlic and sauté until tender, about 4 minutes. Add black beans and broth and continue cooking approximately 3 minutes. Add cumin, black pepper, salt and cilantro. Stir to combine.
Spray the bottom of an 8×8 inch casserole dish with non-stick spray. Add a tortilla, ¼ cup black bean mixture, ¼ cup salsa and ¼ cheese; continue layering until all ingredients have been used. Top casserole with remaining ¼ cup cheese.
Cover casserole dish with foil and bake approximately 20 minutes or until cheese is hot and bubbly. Remove foil and continue cooking 8-10 minutes. Remove from oven and garnish with sour cream, if desired.
Nutritional Information: Calories 259; Total Fat 5 g; Saturated Fat 2 g; Cholesterol 4 mg; Sodium 436 mg; Carbohydrates 40 g; Dietary Fiber 9 g; Sugars 4 g; Protein 12 g
View this recipe to print or add items to your Shopping List.