One of my January goals is to make at least 2 new recipes. When it comes to cooking, Alex and I are polar opposites. I’m really great when it comes to following directions and he’s really great about looking in our fridge and cabinets and creating some new and wonderful creation. I hope that learning cooking new recipes with new ingredients will help me make those flavor associations and let be more creative in cooking.
I started with an easy recipe – honestly, it kind of felt like cheating because Alex and I had made this once before but, as usually happens when we cook together, he had taken the lead the first time. This time, I wanted to make the whole dish myself.
Tortilla Black Bean Casserole (via Better Homes & Gardens Recipe here)
- 2 cups chopped onion
- 1.5 cups chopped green sweet pepper (didn’t have, didn’t use)
- 1-14.5 oz can of diced tomatoes
- .75 cups picante sauce (used enchilada sauce instead)
- 2 teaspoons ground cumin
- 2 cloves garlic, minced
- 2-15 oz cans of black beans drained(1 can black beans, .5 can leftover kidney beans)
- 8 oz shredded cheese (used sharp cheddar)
- 12-6 inch corn tortillas (used 3, all we had left)
- leftover cooked chicken
Optional garnishes: shredded lettuce, sliced green onion, diced tomatoes, sliced olives, sour cream
- In a large skillet, combine onion, sweet pepper, undrained tomatoes, picante sauce, cumin and garlic. Bring to a boil, reduce heat and simmer uncovered for 10 minutes. Stir in beans and chicken.
- Spread one-third of the bean mixture over the bottom of a 3-quart rectangular baking dish. Top with 6 tortillas, overlapping as necessary. Cover with half of the cheese. Add another third of the bean mixture, top with tortillas and remaining bean mixture. Cover with second half of the cheese.
- Bake, covered with tin foil, for 30-35 minutes in 350*. Let stand 10 minutes before eating.
- If desired, add garnishes.
It ain’t pretty (what casserole is?!) but it was SO easy and tasty! Great for the bitter cold nights we’ve been experiencing in Denver the past few days – this dish is hearty and filling. And – because we used corn tortillas instead of flour, I *believe* this dish is gluten-free. I’m unsure the enchilada sauce I used – I threw the can away so I can’t say if ours was gluten free or not. But you can easily use a gluten free enchilada sauce for a truly gluten free meal.
This came from a recipe book called ‘One Dish Dinners‘ that is full of – you guessed it – easy recipes with minimal clean up. It covers casseroles, soups, crockpot, stirfry, desserts and so much more. I’ve already earmarked a number of interesting and – more importantly – simple recipes in the book for future dinners.
1 recipe down, 1 to go!