Vegetarian Mexican Casserole

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 344.1
  • Total Fat: 9.6 g
  • Cholesterol: 30.0 mg
  • Sodium: 651.1 mg
  • Total Carbs: 47.9 g
  • Dietary Fiber: 9.7 g
  • Protein: 17.3 g

View full nutritional breakdown of Vegetarian Mexican Casserole calories by ingredient


Introduction

A wonderful meat free dinner that will please the whole family. Black Bean provide the protein in the easy to assemble meal. A wonderful meat free dinner that will please the whole family. Black Bean provide the protein in the easy to assemble meal.
Number of Servings: 8

Ingredients

    2 cups chopped onion, fresh or frozen
    1 1/2 cups chopped red pepper, fresh or frozen
    2 garlic cloves, minced
    3/4 cup salsa
    2 teaspoons ground cumin
    2 15.8 ounce cans black beans, drained
    7 ounce can of mild green chilies
    12 6-inch corn tortillas
    2 cups Monterey Jack and Cheddar blend cheese shredded
    3 tomatoes chopped OR can of Rotel tomatoes and chilies (optional)
    1/2 cup sour cream (optional)
    1/2 cup sliced black olives (optional)

Directions

Combine onion pepper, garlic in large skillet and bring to simmer over medium heat. Cook, stirring frequently for 3 minutes. Add salsa, green chilis, cumin and black beans and heat through.

Arrange 6 tortillas in bottom of 9" x 13" baking dish overlapping them as necessary. Spread half of bean mixture over tortillas and sprinkle with half of cheese. Repeat layering process with remaining tortillas, bean mixture and cheese.

Cover dish with foil and bake 15 minutes. Carefully remove foil and serve warm.

Garnish with tomatoes, sour cream and olives and guacamole




Serving Size: Makes 8 Servings