Baked Cheesy Mexican Bean Casserole
Recipe: #10542
September 15, 2013
Categories: Casseroles, Beans, Cheese, Tomato, Mexican, Southwest, Cinco de Mayo, Sunday Dinner, Oven Bake, Vegetarian, Canned Tomatoes, Vegetarian Dinner, Mexican Casseroles, Mexican Dinner, more
"Easy, inexpensive; and, absolutely delicious. This is a perfect dish for that 'meatless Monday,' for your vegetarian friends; or, just if you want to eat less meat in your diet. It isn't difficult to put together; however, it is necessary to prepare ahead of time. It is it best if it rests 4-6 hours hours before baking. Personally, I love to garnish with sour cream and diced avocados. You will find that all of these ingredients, other than the cheese, are from the pantry; so, very easy! This I originally found on a friends blog; however, she did not reference the original site. There are many wonderful for similar recipes out there I found. I do suggest doubling this recipe for company which I have done many times. Serve with a salad and corn on the cob."
Original is 4-8 servings
Ingredients
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- BEAN LAYER
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- TOMATO LAYER
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- Garnish:
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Nutritional
- Serving Size: 1 (691.5 g)
- Calories 736.2
- Total Fat - 18.7 g
- Saturated Fat - 8 g
- Cholesterol - 49.1 mg
- Sodium - 817.9 mg
- Total Carbohydrate - 98.9 g
- Dietary Fiber - 21.6 g
- Sugars - 20.8 g
- Protein - 47.7 g
- Calcium - 694.4 mg
- Iron - 7.4 mg
- Vitamin C - 41.7 mg
- Thiamin - 1.1 mg
Step by Step Method
Step 1
Beans ... Add the olive oil to a saute pan (I prefer non-stick if possible), and bring to medium heat. Add the beans, garlic, cumin, and chili powder; and cook 5 minutes stirring often. Add 1/4 cup chicken broth (or you could use water). Using a potato masher or back of a fork, lightly "smash or mash" the beans, until most of them have been broken up. You don't want them smooth; just a rough MASH. Add the cilantro, salt and pepper to taste, and remove from the heat. Again, if the beans seem a bit dry, add the remaining broth.
Step 2
Tomatoes ... As the beans cook, prepare the tomatoes. In a small pot, add the olive oil and bring to medium heat. Add the onion, optional jalapeno, which I really enjoy; and saute until tender, about 3 minutes. Then, add the tomatoes and saute for 5 minutes on medium low heat. Season with salt and pepper to taste. Remove from the heat to cool slightly.
Step 3
Note: I prefer a pepper jack cheese (for a little heat), if you want to cut down on the spice, you can use a monterey jack cheese.
Step 4
Layer #1 ... Lay 4 tortillas in the bottom of an 8" square baking dish, sprayed with a non-stick spray (I use a glass dish). Then, top with 1/3 of the tomatoes, 1/3 of the olives, 1/2 of the bean mixture, and 1/3 of the cheese.
Step 5
Layer #2 ... Repeat - 3 tortillas this time (not 4), 1/3 of the tomatoes, 1/3 of the olives, the remaining beans, and 1/3 of the cheese.
Step 6
Layer #3 ... Finish with 3 more tortillas, last of the tomatoes and cheese; and, and reserve the olives for the last couple minutes of cooking.
Step 7
Rest and Bake ... Cover the casserole with foil and let it rest 4-6 hours in the refrigerator. It is necessary for the tortillas to soak up the liquid before baking.
Step 8
Remove from the refrigerator, and let it come to room temperature (about 30 minutes). DO NOT bake when it is cold. Bake on the middle shelf, 425 degrees, for 15 minutes covered; then, reduce to 350 degrees, and bake another 20 minutes uncovered, until golden brown. Add the olives the last few minutes just to warm up.
Step 9
Finish, Garnish, and Serve ... Once the casserole is done; cover with foil again; and, let it rest at least 10 minutes before serving. Slice in to squares; and, garnish with dollops of sour cream, diced avocado, and a squeeze of lime. Serve with a fresh green salad; and maybe corn on the cob. A delicious, hearty, and filling ... vegetarian dish.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the tortillas, look for whole wheat or low-carb options.
- When selecting the olives, look for pitted olives for easier preparation.
- Substitute black beans with kidney beans - This substitution provides a different flavor and texture to the dish, while still providing a healthy source of protein.
- Substitute pepper jack cheese with feta cheese - This substitution gives the dish a more complex flavor, while still providing a creamy texture.
Veggie-Lovers Variation Replace the black olives with an assortment of other vegetables such as diced bell peppers, sliced mushrooms, and diced zucchini. Omit the jalapeno pepper and increase the chili powder to 1 1/2 teaspoons. Replace the pepper jack cheese with mozzarella cheese.
Meat-Lovers Variation Replace the black olives with cooked crumbled bacon. Add 1/4 cup of diced cooked ham and 1/4 cup of cooked Italian sausage. Omit the jalapeno pepper and increase the chili powder to 1 1/2 teaspoons. Replace the pepper jack cheese with mozzarella cheese.
Grilled Corn with Chipotle Butter: Grilled corn with a creamy, smoky chipotle butter is the perfect accompaniment to the Baked Cheesy Mexican Bean Casserole. The sweet and smoky flavors of the corn pair well with the hearty flavors of the casserole. The chipotle butter adds a nice kick of spice that helps to balance out the dish.
Chunky Guacamole: Chunky guacamole is the perfect complement to the Baked Cheesy Mexican Bean Casserole. The creamy, rich flavor of the guacamole pairs wonderfully with the hearty flavors of the casserole. The guacamole also provides a nice contrast in texture to the creamy casserole. The mild yet flavorful guacamole helps to bring out the best of the casserole's flavors.
FAQ
Q: How long should I let the casserole rest before baking?
A: For best results, let the casserole rest in the refrigerator for 4-6 hours before baking. This will allow the tortillas to absorb the liquid and create a delicious, hearty dish.
Q: What temperature should I bake the casserole?
A: Preheat the oven to 350°F and bake the casserole for 45-50 minutes, or until the top is golden brown and the cheese is melted.
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Fun facts:
The pepper jack cheese used in this recipe was first created in the early 1800s by a Mexican monk named Friar Juan de la Magdalena. He created the cheese by mixing Monterey Jack cheese with jalapeno and serrano peppers.
The jalapeno pepper used in this recipe is named after the city of Xalapa, Mexico, which is also known as Jalapa. The city was named after a Native American tribe that inhabited the region in the 16th century.