Recipe: Black Bean Casserole

We're finally in San Jose, California - checked into our hotel and settled in for the next four days.  By the time you read this, we'll be exploring San Jose a little but anxious to go to the opening event for BlogHer 2014.  So, in the spirit of fun... I thought I would share one of my favorite recipes.

One of my all-time favorite dishes is Black Bean Casserole.  It's one of those comfort food dishes that is perfect for warming you from the inside out.  And, it's vegetarian!




First you start with your basic ingredients...

2-3 medium-sized bell peppers.  Mum usually uses a green, red, and yellow pepper.  You rough dice them - making sure to take out all the seeds inside.  Then you go on to the next ingredient.

About 4-6 finely diced green onions.  After that, you'll need...

One can of diced tomatoes (preferably low sodium) and 2 cans of black beans (also low sodium).  Drain the black beans, making sure you thoroughly rinse them in water.  Do not drain the diced tomatoes.

You'll also need 3/4 cup of picante sauce.  Your temperature will depend on your own taste buds.  Since Dawn cannot handle really spicy foods, we use mild picante sauce.

Put the bell peppers, green onions, and picante sauce in a pan with about 2 table spoons of EVOO.  Put the heat on high until the ingredients begin to boil - then reduce the heat to a low simmer.  Look at that color! Isn't it gorgeous?!?!

Add 2 teaspoons of cumin to the simmering mixture and mix thoroughly.

Once the simmering ingredients have been simmering for 2-3 minutes, add the black beans and diced tomatoes (including the juice from the diced tomatoes can).  Let simmer for 5-7 minutes.

While the mixture is simmering, get out your tortillas.  We just the 7-8 inch flour tortillas.  Make sure, if you've been storing them in the fridge, you separate the tortillas ahead of time.  If you've stored them in the fridge, the cool moisture may cause the tortillas to stick together.  You'll need about 6 tortillas.

  

This would also be a good time to prep your cheese.  We use low fat Colby Jack cheese, but you can also you low fat Mozerella or Monterey Jack.  You'll need about 3 cups.

Dice up a can of black olives.  We use about 1 1/2 cups, but we also like a lot of olives. 

Now you'll start to build your casserole.  You'll be layering it as if you're making a lasagna.  First put a think layer of the simmering mixture down on a glass dish that has been lightly sprayed with cooking spray.  Then you'll top that with 2 tortillas.  On top of the tortillas, you'll had more of the mixture.

Then you'll sprinkle your cheese and olives, before adding another 2 tortillas, mixture, cheese, and olives.

You'll repeat this process until you've used the last of the mixture - including the juices cooked out of the peppers and tomatoes.

It should look something like this when you are done.  Once you are done, you'll cover with a sheet of aluminum foil and put it in the oven (which has been pre-heated at 350 degrees) for about 30 minutes.

After the 30 minutes, you'll take it out of the oven and it should look something like this.  Let sit for about 5-7 minutes before serving.

You can serve this dish with sour cream on top and a light sprinkling of cheese and olives, but I found that it is better to leave it as is so you're able to better taste the combination of cheese, beans, and peppers.  We often serve this dish with a side of broccoli or a green salad.

Here is the complete recipe, in case you want to give it a go:

Black Bean Casserole

·         2-3 Bell Peppers - roughly diced and without seeds

·         4-5 Green onions - finely chopped

·         1 can diced tomatoes - low sodium and not drained

·         2 cans of black beans - low sodium and drained

·         3/4 cup of picante sauce

·         2 teaspoons Cumin

·         2 tablespoons EVOO

·         6 tortillas (more if using a larger glass baking dish)

·         3 cups Colby Jack cheese - shredded

·         1 can olives - diced

Heat up EVOO in large skillet.  Add peppers, onions, and picante sauce.  Bring to boil, then lower temperature to a simmer.  Mix in cumin.  Add black beans and diced tomatoes (with juice from can of tomatoes).  Reduce heat and let simmer.

Spray glass dish with cooking spray.  Spread thin layer of simmering mixture on bottom of dish.  Layer 2 tortillas, more simmering mixture, cheese, and olives.  Repeat process until all simmering mixture is used.  Top with cheese and olives.  Cover with a sheet of aluminum foil.

Bake in a pre-heated oven at 350 degrees for 30 minutes.  Once backed, let sit for 5-7 minutes and serve.

If you try this recipe, let me know how it turns out.  Happy Thursday!