Recipe Stash Busting: Bean and Tortilla Casserole

Sometimes, you just need a simple weeknight casserole. Period.

This one fits the bill perfectly. Essentially a Mexican lasagna, it is quick and easy to assemble, and tasty to serve. You can also make it ahead of time, which is a big plus in my house where I have more time in the mornings than in the afternoons.

I opted to assemble my casserole in an 8×10″ baking pan instead of the square one called for in order to feed our “staaarving!” children. This resulted in increasing the ingredients 1 1/2 times. The recipe below is for the original quantities, but if you want to make a larger batch, make 1 1/2 times to fill a shallow 8×10″, or you could double or even triple the ingredients to make a deep dish 8×10″.

I added some sliced black olives on top, because in my house any dish with olives is instantly delicious. Sure enough, they all devoured it. You’d have thought they were “staaaarving!”

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Bean and Tortilla Casserole

Source: Everyday Foods

Course: Main (Vegetarian)

Serves: 6

Ingredients

• 2 Tbs coconut oil
• 2 garlic cloves minced
• 2 cans black beans rinsed and drained
• 2 cans crushed tomatoes
• 1/2 cup fresh cilantro
• 10 corn tortillas
• 6 oz shredded cheese
• 1/2 cup sour cream or yogurt for serving

Directions

1. In a saucepan, cook the garlic in the oil. Add beans and 3/4 cup water; simmer until beans are very tender. Mash slightly and season with salt.
2. Lay 4 tortillas in the bottom of an 8″ square baking dish. Top with 1/3 of the tomatoes, half the bean mixture, 1/3 of the cheese, and a sprinkle of cilantro. Repeat, using 3 tortillas. top with remaining 3 tortillas, remaining tomatoes, cheese and cilantro. Cover with foil and bake (or refrigerate up to 8 hours) at 450 (covered) for 15 minutes, then at 350 (uncovered) for 20 minutes.
3. Serve with sour cream or yogurt.

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