Baked Black Bean and Corn Tortilla Casserole
A hearty and flavorful vegetarian casserole featuring layers of black beans, corn, and tortillas, baked to perfection with a sprinkle of reduced-fat cheddar cheese. This dish is a delightful meal loved by all, guaranteed to bring smiles with every bite.
Instructions
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1
Preheat oven to 400°F. In a large skillet, heat olive oil over medium-high heat. Add chopped green pepper, onion, cumin, and black pepper. Cook and stir until the vegetables are tender.
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2
Add minced garlic and cook for 1 minute longer. Stir in the black beans and vegetable broth. Bring to a boil, then cook until the liquid is reduced to about 1/3 cup, stirring occasionally.
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3
Stir in the frozen corn and sliced green onions. Remove from heat.
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4
Place 1 tortilla in a 9-inch springform pan coated with cooking spray. Layer with 1-1/2 cups of the bean mixture and 1/4 cup of the shredded cheese. Repeat the layers twice. Top with the remaining tortilla.
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5
Bake the casserole, uncovered, for 15-20 minutes or until heated through. Sprinkle the top with the remaining shredded cheese. Loosen the side from the pan with a knife and remove the rim. Cut the casserole into 6 wedges to serve.
Nutrition Information
Per serving (based on 7 servings)
Nutrition information is automatically calculated and should be considered an estimate.
