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Black Bean Taco Casserole

Black Bean Taco Casserole

Makes 6 servings 

Quick, easy, cheap, & vegetarian!

from Chesapeake Family Reader and Viewer Jerri Kamicker
1 can (15-19oz) black beans, drained and rinsed
1 can (15-16oz) corn or 1 cup frozen corn
1 can (14 1/2-15oz) petite diced tomotoes (Mexican or with chilis, if desired)
1 cup salsa
12 corn tortillas
8 oz pkg Mexican shredded cheese
1. Heat oven to 350 degrees. Spray a 13×9 pan with oil spray. Mix beans, corn, tomatoes, and salsa.
2. Place 4 tortillas on bottom of pan, tearing to fit. Spread half the bean mixture over the tortillas. Sprinkle 1/3 of the cheese over the mixture.
3. Layer 4 more tortillas, the rest of the bean mixture, then 1/3 of the cheese. Top with the remaining tortillas, and sprinkle with the last 1/3 of the cheese.
4. Cover with foil and bake for 30 minutes. Remove foil and bake for 10 more minutes. 
5. Serve with taco fixings like shredded lettuce, more salsa, sour cream, etc. 6 servings.
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