Mexican Black Bean Casserole |
Created by Jenny
Monday, 21 January 2008
Description
This colorful casserole is a flavorful dish. Black beans, corn, tomatoes and spinach make this casserole filling and festive!
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped tomatoes
- 1 ½ cups fresh or frozen corn kernels
- 1 ½ cups cooked black beans (15 ounce can, drained)
- 2 tablespoons lime juice
- salt and freshly ground black pepper
- 2 cups chopped spinach
- 2 cups crushed baked tortilla chips
- 8 ounces grated Cheddar cheese
- 2 cups Mexican-style red salsa
Methods/steps
- Preheat oven to 350ºF.
- Sauté the onions in the olive oil until translucent, about 8 minutes. Stir in the tomatoes, corn, black beans, lime juice, and salt and pepper to taste. Continue to sauté for another 5-10 minutes, until just heated through.
- Meanwhile, in another saucepan, blanch the spinach in boiling water for 4-3 minutes, until just wilted but still bright green. Drain and set aside.
- Grease an 8x8 inch casserole dish or baking pan with oil or cooking spray. Spread half of the crushed tortilla chips on the bottom.
- Spoon the sautéed vegetables over the chips and sprinkle with about 2/3 of the grated Cheddar. Arrange the spinach evenly over the cheese and spoon on half of the salsa.
- Finish with the rest of the tortilla chips, and top with the remaining salsa and Cheddar.
- Bake for about 35-40 minutes, until the cheese is bubbling and beginning to brown.
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Created by Jenny