Cambridge Cooks: Black Bean Casserole Cambridge Cooks: Black Bean Casserole

Photos: Debra Pearlman

WHAT YOU NEED:

2 cups onion, chopped
1 1/2 cups green pepper, chopped
1 14 oz. can chopped tomato, liquid incuded
3/4 cup Picante sauce
2 cloved garlic, diced
2 tsp. cumin
2 15 oz. cans black beans
12 corn tortillas
2 cups shredded cheddar cheese

WHAT YOU DO:

In a large skillet bring:

1. Onions, green pepper, canned tomato, Picante sauce, garlic, and cumin to a boil.
2. Reduce heat to simmer, uncovered for 10 minutes
3. Add 2 cans of Black beans

In a 9 x 13 inch baking dish put:

4. 1/3 of the bean mixture, covering bottom of dish.
5. Cover with 6 corn tortillas (layer if necessary).
6. Cover with 1 cup shredded cheddar and another 1/3 of bean mixture.
7. Layer 6 more corn tortillas.
8. Add last 1/3 of bean mixture on top of tortillas.

Bake @ 350 degrees for 30-35 minutes.
Sprinkle 1 cup of cheese on top of finished casserole.
Let sit for 10 minutes before serving.

Easily adapted for Vegan diets by using soy-based substitutes for butter and cheese.

This dish tastes great after a day of snow shoeing or skiing (or snow shoveling).

Enjoy!