Finding a recipe with 10 minutes of prep time is a pretty fantastic thing, cook a few beans, puree some tomatoes and cilantro and layer. I think anyone can do that! You could even make it in the morning and throw it in the fridge and come home and bake it. That would make for a quick dinner that evening.
A meatless meal that is cheap to make, heck I usually have a few cans of black beans in the cabinet and corn tortillas were less than $2. This is hearty and you change the flavors up easily. Add some hot sauce, more veggies, different kinds of cheese and you have a great variation.
While it is really not the pretty to photograph I promise this is incredibly delicious. This would be a great meal to take to friends or bring to a potluck and it is something that most people will at least try.
Bean Tortilla Casserole
Prep Time: 10 Minutes
Cook Time: 40 Minutes
Keywords: entree vegetarian
Ingredients (Serves 4)
- 2 tablespoons olive oil
- 2 cloves garlic, finely diced
- 2 cans (15.5 ounces each) black beans, rinsed and drained
- 2 cans (14.5 ounces each) diced tomatoes with green chiles
- 1 small bunch fresh cilantro leaves
- 10 corn tortillas
- 6 ounces shredded Monterey Jack cheese
In a medium pot, heat oil and garlic over medium and cook until fragrant, 2 minutes. Add beans and 3/4 cup water and bring to a simmer until beans are very tender, about 5 minutes. Mash slightly and season with salt.
In a blender, puree diced tomatoes with cilantro.
Lay 4 tortillas in the bottom of an 8-inch square baking dish. Top with one-third of the tomatoes, half the bean mixture, and one-third of the cheese. Repeat, using 3 tortillas. Top with remaining 3 tortillas, remaining tomatoes, and cheese. Cover with foil and bake (or refrigerate up to 8 hours).
Preheat oven to 450 degrees. Bake, covered, until cheese is melted, about 15 minutes; remove foil, reduce oven to 350 degrees, and bake until heated through and cheese is browned, 20 minutes