Black Bean Tostada Casserole

At first glance, this might not sound like a great summer recipe, but since it minimizes my time in the kitchen and over the stove, it works for summertime.  Baking this in a toaster oven, if possible, is definitely the way to go and cuts down on heating up the kitchen.  My mother-in-law gave me this recipe, which looks to be copied out of a newspaper a long time ago.  You can add ground beef to this recipe, or hot peppers, or…whatever you like.  Last time I made this, I added a little bit of the turnip greens to the mixture to bump up the nutrition.

Black Bean Tostada Casserole

  • 1 Tbsp vegetable oil
  • 1 medium onion, chopped
  • 1/2 green pepper, chopped
  • handful of any type of greens (turnip greens, swiss chard, etc) — optional
  • 2 cloves garlic, minced (or 2 minced garlic scapes)
  • 1-1/2 cups salsa (homemade or otherwise)
  • 1 tsp oregano
  • Two cans black beans (or the equivalent of cooked dried beans)
  • 10 ounces frozen corn
  • 6 corn tortillas (I use 2 ten-inch whole-wheat flour tortillas instead)
  • 3 cups grated Monterey Jack cheese
  • Salt and pepper to taste

Heat oil in a skillet.  Add onion, green pepper, optional greens, and garlic, and cook about 5 minutes until softened.  Add salsa, oregano, black beans, and salt and pepper.  Mash some of the black beans as this will help hold the filling together.  Mix in the corn.  Heat oven to 400 degrees.  Grease an 8×8 dish.  Put 1/3 of the bean mixture in the pan.  Put 3 of the corn tortillas (or one of the whole-wheat tortillas) on top.  Spoon another 1/3 of the bean mixture into the pan.  Top with 1/2 of the cheese, and the rest of the tortillas.  Finish spooning  in the rest of the bean mixture, and top with the remaining cheese.  Cover with tin foil, and bake for 20 minutes, then another 10 minutes with the foil off.


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