Tuesday, September 4, 2012
Mexican Bean Casserole
In our quest to eat less meat, I tend to gravitate towards bean dishes for our vegetarian options.
This is a ridiculously simple meal that goes together in minutes and bakes quickly, so dinner is on the table in hardly any time at all.
It's not overly spicy but definitely has a little kick - and when combined with the chips and salad ingredients, it tastes like a meatless taco salad. We didn't miss the meat a bit.
The big surprise was who liked it the most - little 10 month old Miranda. That girl loves beans. We actually all loved it, except occasionally picky Ellia ("I don't LIKE beans," she wailed)- but she's 2 and that's her prerogative.
I've made it at least three times in the past month and a half, so that's saying something. I don't repeat meals that frequently if they're not big favorites.
Mexican Bean Casserole (adapted from Love Bakes Good Cakes)
Note: You may choose to use an envelope of taco seasoning in place of the spices if desired. I have not tried this option and cannot testify of its results.
2 cans (16 oz. each) pinto beans, rinsed and drained
2 cans (16 oz. each) black beans, rinsed and drained
8 oz. frozen corn (or 1 can (15 oz) whole kernel corn, drained)
1 can (14.5 oz.) diced fire roasted tomatoes, drained slightly
1 can (8 oz) tomato sauce
1 Tbs. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. dried oregano
1-1/2 tsp. ground cumin
1 tsp. salt
1 tsp. black pepper
2 cups (8 oz) shredded cheddar cheese
Optional - corn chips, lettuce, sour cream, jalapenos, black olives, and tomatoes/salsa
Preheat oven to 350°.
In a large bowl, combine all of the ingredients except the cheese and mix well. Pour evenly into a 13 x 9" pan. Sprinkle with cheese.
Bake, uncovered, for 20-25 minutes or until heated through.
Serve with chips, lettuce, sour cream, jalapenos, black olives, and tomatoes/salsa if desired.
Linked to Trick or Treat Tuesday and 4 Moms Share Vegetarian Recipes