Black Bean Casserole

Fast and delicious, perfect for a quick weekday meal!

black-bean-casserole

1 medium white or yellow onion, chopped
2 (15-oz.) cans diced stewed tomatoes
1 C salsa
2 (15-oz.) cans black beans, rinsed and drained
whole-wheat tortillas
optional: shredded Monterey Jack cheese [Omit for V recipe.]

Preheat oven to 350°. Add a bit of extra virgin olive oil to a large frying pan and sauté the onions until translucent. Add the tomatoes and salsa and bring to a boil over medium heat.
Reduce heat to low and continue to cook until mixture begins to thicken. Add beans and heat through.
Spread ⅓ of mixture into bottom of a 9"x13" baking dish. Cover with a layer of tortillas (cut into strips to cover space; does not need to be perfect). Cover with another ⅓ of bean mixture, carefully spreading to the edge of the tortillas. Sprinkle with a layer of cheese and then repeat the pattern (tortillas, bean mixture, cheese) one more time.

Bake 20-25 min. or until well heated. Top with lettuce, fresh tomatoes, avocado, olives, salsa, sour cream, etc.

Tip: NOTE: You can also divide this recipe into two 8"x8" pans. This dish is also easily frozen for later use.

GreenSmoothieGirl promises to keep your email address and any other information about you safe. Privacy Policy. Subscribe to our newsletter to receive weekly updates and tips for healthy living and get instant access to this bonus item.

The statements made on this website have not been evaluated by the Food and Drug Administration. Our products are not intended to diagnose, treat, cure, or prevent any disease or medical condition.

The GreenSmoothieGirl name and logo are registered trademarks of GreenSmoothieGirl.com, Inc.
Skip to content