Thursday, September 30, 2010

Black Bean Veggie Casserole

Quick, easy, and delicious dinner!

Black Bean Veggie Casserole
Recipe slightly adapted from Keep'n The Faith

1/2 zucchini, diced small
1/2 red bell peppper, diced small
1 can black beans
1 can tomatoes
1 tsp cumin
2 TBSP cilantro
9 corn tortillas (give or take a few; depends on how you layer it)
1 cup grated cheese

Cook vegies in pan for a few minutes. Mix in beans, tomatoes, cumin, and cilantro. Layer tortillas, veggie mixture, and cheese in 8" square pan. Bake at 350 until cheese is bubbly. Serve with sour cream.

4 comments:

Lazaro Cooks! said...

As a nice Cuban dude from Miami, I eat lots of black beans. You've made my kind of dish, with my kind of flavor profile.

The tomatoes, cumin, cilantro. Fantastic.

Thank you for joining in on our conversation yesterday!

Kat said...

Yours looks much prettier than mine lol Glad you liked it!!

The McBride Family said...

Yum! You know I love me some black beans!

Megan said...

Sounds like our dinner from a few night ago - except I threw in some leftover chicken. In fact, I ate the leftovers for lunch today!

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