With its hearty beans, this casserole is a filling vegetarian main dish. But if you want to make it even heartier for non-vegetarians, add ½ cup of cooked diced chicken or pork — or cooked ground beef. And feel free to vary the ingredient proportions, for example, using more cheese. If you are extra hungry, make a casserole for each of you.
Nutritional info (Per serving): 435 calories; 24g protein; 19g total fat; 10g fiber; 46g carbohydrates; 50mg cholesterol; 648mg sodium
ON-DEMAND: Listen to Faith and Carol talk about this recipe, as well as others from Carol’s book.
Text excerpted from GLUTEN-FREE COOKING FOR TWO © 2017 by Carol Fenster. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Image © The Savory Palate.
- 3 (6-inch) corn tortillas
- 1/2 (15.5-ounce) can black or pinto beans, rinsed and drained
- 1/3 cup Mexican salsa
- 1/2 cup fresh or frozen corn
- 4 ounces (about 1 cup) shredded Monterey Jack cheese or cheese substitute
- 4 tablespoons chopped fresh cilantro divided
- Garnishes: Sour cream or sour cream alternative, chopped fresh avocado, sliced green onion, and/or black olives
- Preheat the oven to 425°F. Generously grease a 6-inch round cake pan (I use a glass pie pan). Place a tortilla on the bottom of the pan. Top with one-third of the beans, one-third of the salsa, one-third of the corn, and one-third of the cheese. Repeat twice more with the remaining tortillas, beans, salsa, and corn and ending with the cheese. Sprinkle with 2 tablespoons of the cilantro. Cover tightly with aluminum foil (or a lid).
- Bake the casserole, covered, for 20 minutes. Remove the foil and bake until heated through and the cheese is melted and bubbling, about 5 more minutes. Cut in half and serve immediately. Garnish with the 2 tablespoons remaining cilantro and your chosen garnishes.
What to do with Leftover Beans: Use the second half of the can of beans in Chilaquiles.
Make-Ahead Layered Bean-Tortilla Casserole: Assemble the casserole through Step 1. Cover tightly with foil and refrigerate overnight or all day. Proceed with Step 2, baking for 25 minutes rather than 20 minutes.
