Southwestern Black Bean Casserole

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Southwestern Black Bean Casserole:

SideChef

Southwestern Black Bean Casserole

15 INGREDIENTS • 16 STEPS • 1HR 15MINS

Recipe

A recipe by Skinny Ms: “This Mexican-inspired dish is low-fat, low-calorie and most of all, delicious. What’s even better is that when you’re in a time-crunch and are craving the flavors that define the southwest, you just can’t go wrong with this healthy casserole.”

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Southwestern Black Bean Casserole

A recipe by Skinny Ms: “This Mexican-inspired dish is low-fat, low-calorie and most of all, delicious. What’s even better is that when you’re in a time-crunch and are craving the flavors that define the southwest, you just can’t go wrong with this healthy casserole.”

Chef’d

At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

Sponsored

GOYA® Black Beans

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Fresh Cravings® Restaurant Style Mild Salsa

Jack and Cheddar Cheese

Sponsored

Simply Organic® Cumin

Chicken Base

Sweet Onions

Canned Mild Diced Green Chiles

White Corn Tortillas

Nutrition Per Serving

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Southwestern Black Bean Casserole

Chef’d

At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

step 1

Preheat oven to 350 degrees F (180 degrees C).

step 2

Reserve four sprigs of Fresh Cilantro (1 cup) for garnish. Remove stems from the leaves and discard. Roughly chop remaining cilantro leaves and set aside.

step 3

Mince Garlic (2 cloves) and divide in half. Peel and cut half a cup of the Sweet Onions (2) into quarter inch diced pieces, and set aside. In a small bowl, mix together one and a half cups of water and Chicken Base (1 pckg).

step 4

In a colander, drain and rinse GOYA® Black Beans (1/2 cup).

step 5

In a medium saucepan over medium heat, add Olive Oil (1 tsp). Add onion and saute three minutes until translucent.

step 6

Add half of the garlic and saute for an additional minute.

step 7

Add a quarter teaspoon of salt and ground black pepper. Half of the Simply Organic® Cumin (1 tsp), half of the Tomatoes (2 cups) and half of the Canned Mild Diced Green Chiles (1/4 cup). Cook for one minute, stirring constantly.

step 8

Add Brown Rice (2/3 cup) and chicken broth. Stir and cover. Cook rice for thirty five minutes or until all liquid has been absorbed. Remove from heat, fluff rice with a fork, and set aside.

step 9

Meanwhile, in a medium saute pan over medium high heat, add Olive Oil (1 tsp). Add remaining garlic and saute for one minute.

step 10

Add the drained and rinsed black beans, cook for one minute.

step 11

Add the remaining cumin, a quarter teaspoon of salt and ground black pepper, and the cilantro. Stir to combine.

step 12

Add Olive Oil (1 tsp) to the baking dish. Add one White Corn Tortillas (3), a quarter of the black bean mixture, half a cup of Fresh Cravings® Restaurant Style Mild Salsa (1/2 cup) and a quarter of the Jack and Cheddar Cheese (1/3 cup). Continue layering the ingredients until all have been used.

step 13

Cover casserole with foil and bake for 20 minutes.

step 14

Remove foil and continue to cook for nine minutes. Remove from heat. Slice the black bean casserole into quarters.

step 15

Place the black bean casserole on the center of two plates. Garnish with Sour Cream (1 Tbsp) and cilantro sprigs. Place the rice on the side.

step 16

Serve and enjoy!