A casserole. A meal within a pot (or pan) which is a balanced blend of taste and nutrition. Well, it should be anyway! Most recipes I see calling themselves casseroles are really nothing more than a hodgepodge of "stuff" from the cupboards thrown into a pot, baked, thrown on the table and then eaten with no thought at all. Sad, but true.
This casserole is what a casserole should be. You have a wonderful blend of texture with the black beans and the corn. You have a lovely marriage of flavors with the onion and the peppers and to top it off, you have some zingy sharp Cheddar cheese.
If you want to make this a totally vegan dish, just eliminate the cheddar cheese and use some of the wonderful and natural vegan cheese-like products on the market today.
Ingredients needed to make Mexican Black Bean and Corn Casserole (serves 4):
- 4 cups cooked black beans
- 4 cups corn kernels
- 1 white onion, chopped
- ¼ cup butter
- ½ tsp. salt
- ½ cup grated Cheddar cheese
- 2 Serrano peppers, stemmed, seeded and sliced in rounds
- Pre-heat oven to 350.
- In an oven-proof casserole over medium heat combine the black beans, corn, onion, butter and salt and cook 7 minutes.
- Remove the casserole from the heat. Sprinkle the cheese around the middle of the dish and place the peppers around the outside (this is called framing the dish).
- Place in oven and bake 5 minutes or until the cheese has melted.
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