Vegetarian Black Bean and Olive Mexican Casserole

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

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!