Black Bean Casserole Ole (Lacto)
Submitted by mamag
One-bowl black bean casserole with cornmeal, sweet corn, tomatoes, and mild green chiles baked until set. Lacto-vegetarian, low-fat, and simple enough for a busy weeknight.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
60 minSometimes the best recipes are the ones where you dump everything in a bowl, stir, and walk away.
This lacto-vegetarian casserole mixes black beans, corn, canned tomatoes, and mild green chiles with cornmeal and evaporated skim milk. The cornmeal soaks up all that liquid as it bakes, giving you a firm, sliceable texture somewhere between cornbread and tamale pie.
Chili powder runs through every bite, and the green chiles add a mellow warmth without any real fire.
It’s low-fat, filling, and you only dirty one bowl and one pan.
Kitchen Tips
- Don’t skip the full 45 minutes. The cornmeal needs that time to absorb the liquid and firm up. If the center still jiggles, give it another 5 to 10 minutes.
- Drain and rinse the black beans to cut the sodium and get rid of that thick, starchy canning liquid.
- Serve it like tamale pie with a scoop of salsa and a squeeze of lime on top.
Ingredients
Directions
Preheat oven to 350℉ (180℃) Lightly spray an 8” square baking pan with non stick spray.
In a large bowl, combine all ingredients.
Mix well, Place in prepared pan. Bake uncovered 45 minutes.
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