I love casseroles, but my children are just starting to appreciate them. And often, when I can get one of my children to eat a dish, my other kids won’t touch it. This one is an exception. The combination of beans, corn, tomatoes, and veggies with tortilla chips and cheese is a winner. Winner, winner, super-easy vegetarian dinner.
What you need:
- 3 c. crumbled tortilla chips, divided
- 2 15 oz. cans beans, rinsed and drained (black beans, kidney beans, navy beans, and chickpeas all work well)
- 1 lb. corn, preferably fresh or frozen
- 8 oz. tomato sauce
- 1 c. salsa
- 1 c. chopped red onion
- 1 bell pepper, any color, chopped
- 1/4 c. fresh cilantro leaves (or 2 T. dried)
- 1 T. minced garlic
- salt and freshly ground pepper, to taste
- 1 1/2 c. Mexican cheese blend (half Monterey Jack, half Cheddar preferred)
- Garnishes (optional):
- 2 c. diced fresh tomatoes
- 1 c. sour cream
- 1/2 c. chopped cilantro leaves
- 1 c. guacamole
- 9″x13″ casserole dish
- measuring cups and spoons
- cutting board and knife
- large bowl and spoon
Time: 15 minutes prep + 30 minutes baking.
Multiplying the recipe: Yes. Use two casserole dishes and extend the baking time by ten minutes.
Vegetarian Mexican Casserole:
Preheat the oven to 350F. Grease a 13″x9″ baking dish. Scatter half the tortilla chips over the bottom in an even layer.
Combine the remaining ingredients, excepting the cheese blend, in a large bowl. Layer half the mixture evenly over the tortilla chips. Top evenly with half the cheese. Repeat the bean and cheese layers, and then finish with the remaining tortilla chips.
Bake for 30 minutes. Let stand for 5 minutes before serving. Pass garnishes at the table.
- Add 1 lb. shredded cooked chicken.
- For additional spice, add chopped jalapeno, chili or cayenne powder, crushed red peppers, hot sauce, or chipotle seasoning.