Carol Fenster’s Layered Bean-Tortilla Casserole

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.

Layered Bean-Tortilla Casserole

Votes: 5 Rating: 4.4 You: Rate this recipe!

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Preparation time: 10 minutes, Chilling time: 8 hours (optional), Baking time: 25 minutes, Vegetarian (see note about optional proteins)

• CourseMain course, Main Dish
• CuisineMexican, Tex-Mex

Servings

2 people (one 6-inch casserole)

Servings 2 people (one 6-inch casserole)

Layered Bean-Tortilla Casserole Votes: 5 Rating: 4.4 You: Rate this recipe! Print Recipe Preparation time: 10 minutes, Chilling time: 8 hours (optional), Baking time: 25 minutes, Vegetarian (see note about optional proteins) CourseMain course, Main Dish CuisineMexican, Tex-Mex Servings 2 people (one 6-inch casserole) Servings 2 people (one 6-inch casserole)

Ingredients

• 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

Servings: people (one 6-inch casserole)

Instructions

1. 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).
2. 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.

Recipe Notes

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.