Tortilla Black Bean Casserole
Posted: June 11, 2010 Filed under: Recipes | Tags: entree, gluten-free, vegetarian Leave a comment »Ah, ha! A casserole the kids will eat! I found it! It’s vegetarian, pantry friendly, pretty quick to assemble and one I could even do using the Time Bake setting on my oven (which is a blessing during the busy sport season!). My youngest even asked for seconds . . . and my oldest even took the leftovers in her thermos for lunch. That never happens!
I found this recipe on the PCC Natural Markets website using the query “kid-friendly” and “vegetarian”: Tortilla Black Bean Casserole I made it as originally published, though next time I may add a second can of beans as those are big hit at our house. It suggests topping wedges of the casserole with lettuce, green onions, and olives. I expanded the offerings of condiments to include avocado, diced tomato, cilantro, and plain yogurt. Everybody loved to dress up their own portions. Adults may want to lay out the hot sauce, or add diced jalapeño to bump up the heat.
A pdf version of the recipe is here: Tortilla Black Bean Casserole
For the make-ahead, time bake version. I simmered the tomatoes and salsa on the stove, added the beans and let that cool. While that was cooling, I pulled together all of my toppings (except the avocado) onto a plate or in bowls, covered those and put them in the fridge. I assemble the casserole as directed, covered it with foil and set up the Time Bake. The first parent home from the game pulled it out and sprinkled the cheese on it. That sat while everyone walked in, cleaned up, sliced an avocado, and voilà–dinner was ready for us!
