La Bamba Casserole

1 (5.25 oz) can chopped or diced green chiles, drained

16 oz drained & rinsed black beans

1 cup chopped onion

2-3 tsp chili powder (depending how spicy you like things)

3/4 tsp ground cumin

1/2 tsp salt

2-3 garlic cloves

1 (10 oz) can diced tomatoes with green chiles, undrained

1 can (15 !/2 oz) sweetened corn, drained

1 (16 oz) can refried beans

6 oz shredded daiya vegan cheese

1 cup chopped fresh tomatoes

1/2 cup chopped green onions

1 whole fresh avocado diced

1/4 cup fresh cilantro

Preheat oven to 375 degrees

Spread green chiles in a single layer in an 8-inch square baking dish coated with cooking spray or olive oil.

Heat a large non stick skillet coated with cooking spray or olive oil over medium-high heat.  Add black beans, onion, chili powder, cumin, salt, and garlic; saute 5 mins.  Add diced tomatoes; cook 5 mins or until liquid evaporates.

Spoon black bean mixture over chiles.  Top with corn.  Carefully spread refried beans over corn.  Sprinkle cheese over beans.  Bake at 375 for 20-25 mins.  Let stand 5 mins;  top with fresh chopped tomatoes, green onions, avocado and sprinkle with cilantro.  Mmmmm!

 

 

 

3 responses to “La Bamba Casserole

  1. Pingback: La Bamba Casserole, Mexican for Dinner Tonight! « Plant Based Diet Adventures

  2. petit4chocolatier

    Heather, I feel like dancing now. Who cares it is only 6:00 a.m. here 🙂
    I love this!! An excellent casserole! I am thinking a theme party 🙂
    I can blend yours, Cindy’s, and Fae’s recipes for a party !!! You are incredible 🙂

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