Tex-Mex Black Bean Casserole
A hearty one-dish meal filled with vegetables, crushed corn tortilla chips, black beans, and cheddar.
Ingredients
- 1 tablespoon olive oil (extra virgin)
- 1 onions about one cup diced
- 1 cup tomatoes diced, or 1 15-oz can no-salt-added diced tomatoes
- 2 cups corn kernels, fresh or frozen
- 1-1/2 cups black beans or 1 15-oz. can, rinsed and drained (make them yourself for the lowest-sodium version)
- 2 tablespoons lime juice (fresh)
- 1/2 teaspoon black pepper
- 10 ounces spinach frozen, or fresh cleaned, dried, and chopped
- 2 cups tortilla chips crushed, no salt added
- 8 ounces cheddar cheese sharp, can use vegan cheddar
- 2 cups salsa no salt added
Instructions
- Preheat the oven to 350ºF/180ºC/gas mark 4. Spray or oil an 8" X 8" (or slightly larger) casserole dish.
- Heat the oil over medium heat in a large saute pan or Dutch oven until shimmering.
- Saute the onions for 8 minutes, or until translucent.
- Stir in the tomatos, corn, black beans, lime juice, and pepper and cook for 10 minutes until heated through and the mixture is a bit dry. Turn off the heat.
- Cook spinach in the microwave until it's warm and wilted, then squeeze out as much moisture as you can using your hands or a clean, old kitchen towel.
- Stir spinach, half the salsa, and 2/3 of the cheese into the vegetable mixture.
- Place 1 cup of the crushed tortilla chips on the bottom of the prepared dish.
- Spoon the vegetable mixture into the dish, smoothing the top.
- Spread the remaining crushed tortilla chips, salsa, and cheese on top in that order.
- Bake for 40 minutes until everything is hot and cheese is bubbly and golden.