Mexican Blackbean Casserole

I love this recipe because even the most picky person would like it. You can make it ahead and freeze it so that on those nights that you are in a time crunch or just don't want to cook, you can make this. Defrost overnight, then place in the oven. I would add an additional time if defrosted, but that time is not hands-on time.

 

You can also ramp up the flavor if your family likes it a bit spicier. This is one of those recipes you can adjust and adapt to your family's needs. 

Ingredients

2 cups chopped onion

1 1/2 cups chopped red pepper

2 garlic cloves minced

3/4 cup salsa

2 teaspoons ground cumin

1 (15 1/2-ounce) cans black beans, drained 

12 (6-inch) corn tortillas

2 cups shredded Monterey Jack and Cheddar blend

Directions

Preheat the oven to 350°F. Combine the onion, pepper, garlic, salsa, cumin, and black beans in a skillet and cook over medium heat for about 3 minutes. Grease a 9x13-inch tray with cooking spray. Put 6 tortillas on a baking tray. Layer with half black bean mixture, then half cheese. Repeat layers until all the ingredients are added. Place the foil on top of the baking sheet and cook for 15 minutes, or until the cheese is melted and the casserole is hot. 

Peace be with you,

Veronica