Vegetarian Nacho Casserole
Prep Time
Serves
Cooking Mode
2 cans reduced sodium black beans, drained and rinsed
1 can diced tomatoes
1 cup frozen corn kernels
1 tbsp ground cumin
3 tbsp all-purpose flour
½ cup loosely packed, roughly chopped fresh cilantro
1 cup crushed tortilla chips
½ cup shredded Cheddar, Monterey Jack or Tex-Mex cheese
2 cans reduced sodium black beans, drained and rinsed
1 can diced tomatoes
1 cup frozen corn kernels
1 tbsp ground cumin
3 tbsp all-purpose flour
½ cup loosely packed, roughly chopped fresh cilantro
1 cup crushed tortilla chips
½ cup shredded Cheddar, Monterey Jack or Tex-Mex cheese
Directions
1Preheat oven to broil.
2In 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.
3Transfer 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.)
Tips
1
Replace tortilla chips and cheese with 1 1/2 cups (375 mL) cooked rice to make this a dairy-free casserole.
Disclaimer
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Personal Note
Personal Note
