Vegetarian Nacho Casserole

  • Prep Time 10 min
  • Total Time 25 min
  • Serves: 6

Ingredients

  • 2 cans reduced sodium black beans, drained and rinsed 540 mL each
  • 1 can diced tomatoes 796 mL
  • 1 cup frozen corn kernels 250 mL
  • 1 tbsp ground cumin 15 mL
  • 3 tbsp all-purpose flour 45 mL
  • 1/2 cup loosely packed, roughly chopped fresh cilantro 125 mL
  • 1 cup crushed tortilla chips 250 mL
  • 1/2 cup shredded Cheddar, Monterey Jack or Tex-Mex cheese 125 mL

Directions

  • Step 1

    Preheat oven to broil.

  • Step 2

    In large saucepan, combine black beans, tomatoes, corn kernels and cumin. Sprinkle on flour; mix well. Bring to a boil, then reduce heat to low. Simmer about 5 min., or until sauce has reduced slightly and thickened. Mix in cilantro.

  • Step 3

    Transfer bean mixture to large baking dish. Top with tortilla chips and cheese. Place under broiler about 2 min., or until cheese is melted. (This casserole can also be made a day ahead and chilled. Reheat in oven at 350°F/180°C about 25 min., or until sauce is bubbling and cheese is melted.)

Tip

Replace tortilla chips and cheese with 1 1/2 cups (375 mL) cooked rice to make this a dairy-free casserole.

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Nutrition Facts

  • Nutrition Description Per serving (1/6 of the recipe):
  • Calories 230
  • Fat 4 g
  • Saturated Fat 2 g
  • Carbs 42 g
  • Sugar 7 g
  • Protein 12 g
  • Cholesterol 10 mg
  • Fibre 11 g
  • Sodium 770 mg