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!”
Bean and Tortilla Casserole
Source: Everyday Foods
Course: Main (Vegetarian)
- 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
- 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.
- 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.
- Serve with sour cream or yogurt.