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Recipe and Picture Time: Black Bean Casserole

Wednesday, November 17, 2010

I have posted about my black bean casserole before, but lately it seems to be all I want to eat! I am beyond obsessed and I am seriously considering seeking professional help.


Okay, not really. But it is so flavorful and was surprisingly easy to make gluten-free. All I had to do was swap the flour tortillas for corn ones. I have never been a fan of corn tortillas, but with all of the other flavors I can’t even tell the difference!

Mmm…I think I know what I’m having for dinner again tonight. With a big salad on the side!

Since I'm so in love, I should probably share the recipe with you again. (Or for the first time if you haven't read my blog before!) It’s actually really easy to make.

Black Bean Casserole

2 cups chopped onion
1.5 cups chopped bell peppers (I like green or yellow in this since you already get the red color from the tomatoes and salsa)
1 14.5 oz can diced tomatoes (undrained)
¾ cup salsa
2 tsp ground cumin
2 garlic cloves, minced
2 15-oz cans black beans (thoroughly drained and rinsed)
4 tortillas (I used Mission White Corn tortillas)
8 oz reduced-fat shredded cheese (I used Sargento which is yummy and gluten-free and doesn’t hurt my stomach!)

Preheat the oven to 350 degrees.

In a large skillet combine onion, bell peppers, undrained tomatoes, salsa, cumin and garlic. Bring it to boiling. Then reduce heat and simmer for 10 minutes.

When your house is starting to smell amazing (or when the 10 minutes are up) stir in the black beans.

Spread 1/3 of the bean mixture over the bottom of a 9x13 pan.

Top with two of the tortillas, overlapping as necessary and then half of the cheese.

Add another 1/3 of the bean mixture, top with remaining two tortillas, and then the final 1/3 of the bean mixture. (We'll do something with that other half of the cheese, I promise! No snacking on it! Ok, a little if you really want.)

Bake, uncovered, in the oven for 20-25 minutes or until heated through.

Sprinkle with remaining half of the cheese (or whatever is left of it you impatient snacker! lol) and bake for five minutes, or until cheese is melted.

If desired, top individual servings with chopped tomato, shredded lettuce, green onions, olives or sour cream.

It really reminds me of pizza. And gluten-free pizza is fine by me! In fact I like to eat it cold, just like I used to eat leftover takeout pizza.

Without toppings you’re looking at 320 calories, 46g carbs, 10g fat, 20g protein, 650g sodium, 780g potassium and almost 100% of your daily vitamin C!

Someone, please remind me there is other food in the world!

And if you happen to have any casserole ideas for me please share! (Especially if they are gluten-free!)

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