Monday, August 29, 2011

M.M.... Meatless Monday! Casserole...

So, today's Meatless Monday is once again focused on beans.  When you don't eat tofu... it makes going meatless a little limiting if you still want a hearty protein!  It is a Black Bean Enchilada Casserole that comes to you from The Meaning of Pie!    


2 cups chopped onions
1 green bell pepper, chopped
1-14½ ounce can diced tomatoes
¾ cup picante sauce (or salsa)
2 cloves garlic, minced
2 teaspoons ground cumin
2-15 ounce cans black beans, rinsed
12-6 inch corn tortillas (or flour... I was out of corn tortillas!)
1 small can tomato sauce
2 cups Monterrey Jack cheese, shredded
Garnish: avocados, sour cream

The "How TO":

Heat the oven to 350 degrees. In a skillet with a tablespoon of olive oil, sauté the onions and the bell peppers. After about four minutes, add the garlic and continue to sauté for about a minute longer. Add the tomatoes, cumin, and picante sauce and stir to combine. Simmer for about 5 minutes. Add the drained and rinsed beans and stir until incorporated. Remove the mixture from the heat.
In a 9″ X 13″ casserole dish, layer as follows: 

1/3 of  bean mixture
6 tortillas, overlap is OK
½ of cheese
1/3 of bean mixture
6 tortillas
1/3 of bean mixture
Pour the tomato sauce on top of the casserole, especially around the edges.
Cover the dish with foil and bake in the 350 degree oven for 35 minutes. Remove from oven and sprinkle the remaining cheese over the top of the casserole and cover with foil. Let the casserole stand, covered, for 10 minutes. By this time, the cheese should have melted thoroughly. Cut into squares and serve.
Garnish with items of your choice: sour cream, avocado, lettuce, diced tomatoes, olives and/or green onions. 

Easy, yummy, filling... meatless!  Until next time....xoxo

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