Black Bean Casserole
When I was little, I thought of casseroles like Russian roulette — most were delicious but then you’d hit one that was gag inducing. So, I swore I’d never force casseroles on innocents for dinner. Of course, now as a mom, who in her thirties dreads making dinner many nights, I think they’re the best thing since sliced bread. Plus, when you have a couple winning recipes in your rotation like Kate’s black bean casserole recipe, no more Russian roulette.
According to Katie, it basically tastes like tacos but without all of the hassle of building actual tacos. Kate got this recipe from the Six O’Clock Scramble. This is a brilliant service that helps parents create easy, delicious meals in short order. It helps you break out of what I like to call meal ruts. This is something as a Classic I am guilty of quite frequently, as me and routine are like ducks in water.
Black Bean Casserole
- 1 Can of Black Beans
- 1 Can of Corn
- 1/2 Cup Half & Half
- 1 Cup of Shredded Montery Jack Cheese
- 2 Tbsp Chopped Fresh Cilantro (optional)
- Medium Jar of Salsa (Mild or hot, depending on your tastes)
- Medium Container of Sour Cream
- Bag of Blue Corn Chips
- Polenta (Looks like a big yellow sausage, but it’s just corn…often found in the dairy aisle)
Preheat the oven to 350º.
Get a medium sized casserole dish, smash/mash the polenta with a fork or spoon into a nice bottom layer in the dish. Next layer is the black beans and corn, spread out with a spoon, sprinkle half the cheese. Next take the salsa and mix it in with the half and half and cilantro. Then lay it down. Top it off with the rest of the cheese and bake it in the oven for 25 minutes. Top it off with a layer of smashed blue corn chips (and yeah they can be yellow, but the blue tastes and looks better) Not too smashed, just crumple up a little bit. Serve with sour cream. Yummy. And low in calories. 180 per serving.
