Vegetarian Black Bean and Olive Mexican Casserole

gluten free

Okay, truth be told, I just needed an excuse to use my new casserole dish that I bought this spring in Cabo San Lucas, Mexico.

And I had some black beans.

So, naturally, a mexican casserole dish and black beans leads to….a casserole?

Sure! Why not?

I ended up just raiding my pantry for complimentary items and tied it all together with Mexican spices.

It looks like a lot of ingredients, but it’s a simple collection of vegetarian protein layered with corn tortillas and cheese in a lasagna-style casserole.

This was super easy to make and full of flavor.

(Did I mention it makes terrific leftovers?!)

Vegetarian Black Bean and Olive Mexican Casserole

Servings
6-8 servings

Ingredients

gluten free
  • 1 Tbsp extra virgin olive oil
  • 2 Tbsp garlic, minced
  • 1 whole yellow onion, chopped
  • 1 15 oz can tomato sauce
  • 1 28 oz can chopped tomatoes, drained
  • 2 cups mushrooms, sliced
  • 1 16 oz can black beans, drained
  • 1 16 oz can kidney beans, drained
  • 1 3.8 oz can sliced black olives, drained
  • 1 4 oz can diced green chills
  • 1 1/2 tsp cumin
  • 3 tsp chili powder
  • 1/2 Tbsp chili garlic sauce
  • Salt to taste
  • Pepper to taste
  • 1 cup Manchego cheese, shredded
  • 2 cups cheddar cheese, shredded
  • 12 corn tortillas (gluten free)

Directions

  • Preheat oven to 350 deg F.
  • In a large skillet, sauté the onion and garlic in the olive oil until onion is clear. (about 2-3 minutes)
  • Add the remaining ingredients (except cheese and tortillas).
  • Simmer for 10 minutes on medium.
  • Use a 9x13 (or slightly smaller) casserole dish and spoon in just enough tomato bean sauce to coat the bottom.
  • Dip the corn tortillas in the tomato bean filling to get them moist on both sides. Add one layer of tortillas, then tomato bean sauce, then 1/3 of the cheese. Repeat three times ending up with cheese on top.
  • Garnish with additional olives or chills.
  • Bake at 350 deg F for 20 minutes or until sauce is bubbling under cheese.
  • Allow it cool for 15 minutes. (It's easier to cut that way.)
  • Serve with plain Greek yogurt instead of sour cream!
Prep Time: 10 - 15 Minutes
Cook Time: 35 - 40 Minutes
Total Time: 45 - 55 Minutes
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