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Recipes
Gluten-Free
Southwestern Black Bean Casserole
Recipe

15 INGREDIENTS • 16 STEPS • 1HR 15MINS

Southwestern Black Bean Casserole

5
2 ratings
A recipe by Skinny Ms: "This Mexican-inspired dish is low-fat, low-calorie and most of all, delicious. What’s even better is that when you’re in a time-crunch and are craving the flavors that define the southwest, you just can’t go wrong with this healthy casserole."
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Southwestern Black Bean Casserole
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
A recipe by Skinny Ms: "This Mexican-inspired dish is low-fat, low-calorie and most of all, delicious. What’s even better is that when you’re in a time-crunch and are craving the flavors that define the southwest, you just can’t go wrong with this healthy casserole."
1HR 15MINS
Total Time
$8.53
Cost Per Serving
Ingredients
Servings
2
US / Metric
Brown Rice
2/3 cup
Brown Rice
Canned Black Beans
1/2 cup
Canned Black Beans
Tomato
2 cups
Tomatoes, diced
Salsa
1/2 cup
Salsa
Garlic
2 cloves
Garlic
Jack and Cheddar Cheese
1/3 cup
Jack and Cheddar Cheese
Ground Cumin
1 tsp
Ground Cumin
Chicken Base
1 pckg
Chicken Base
Sweet Onion
2
Sweet Onions
Sour Cream
1 Tbsp
Sour Cream
Canned Mild Diced Green Chiles
1/4 cup
Canned Mild Diced Green Chiles
Fresh Cilantro
1 cup
Fresh Cilantro
White Corn Tortilla
3
White Corn Tortillas
Olive Oil
1/2 Tbsp
Olive Oil
Olive Oil
1/2 Tbsp
Olive Oil
Nutrition Per Serving
VIEW ALL
Calories
1109
Fat
56.9 g
Protein
55.8 g
Carbs
116.8 g
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Southwestern Black Bean Casserole
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
Reserve four sprigs of Fresh Cilantro (1 cup) for garnish. Remove stems from the leaves and discard. Roughly chop remaining cilantro leaves and set aside.
step 3
Mince Garlic (2 cloves) and divide in half. Peel and cut half a cup of the Sweet Onions (2) into quarter inch diced pieces, and set aside. In a small bowl, mix together one and a half cups of water and Chicken Base (1 pckg).
step 3 Mince Garlic (2 cloves) and divide in half. Peel and cut half a cup of the Sweet Onions (2) into quarter inch diced pieces, and set aside. In a small bowl, mix together one and a half cups of water and Chicken Base (1 pckg).
step 4
In a colander, drain and rinse Canned Black Beans (1/2 cup).
step 5
In a medium saucepan over medium heat, add Olive Oil (1/2 Tbsp). Add onion and saute three minutes until translucent.
step 6
Add half of the garlic and saute for an additional minute.
step 7
Add a quarter teaspoon of salt and ground black pepper. Half of the Ground Cumin (1 tsp), half of the Tomatoes (2 cups) and half of the Canned Mild Diced Green Chiles (1/4 cup). Cook for one minute, stirring constantly.
step 8
Add Brown Rice (2/3 cup) and chicken broth. Stir and cover. Cook rice for thirty five minutes or until all liquid has been absorbed. Remove from heat, fluff rice with a fork, and set aside.
step 8 Add Brown Rice (2/3 cup) and chicken broth. Stir and cover. Cook rice for thirty five minutes or until all liquid has been absorbed. Remove from heat, fluff rice with a fork, and set aside.
step 9
Meanwhile, in a medium saute pan over medium high heat, add Olive Oil (1 tsp). Add remaining garlic and saute for one minute.
step 10
Add the drained and rinsed black beans, cook for one minute.
step 10 Add the drained and rinsed black beans, cook for one minute.
step 11
Add the remaining cumin, a quarter teaspoon of salt and ground black pepper, and the cilantro. Stir to combine.
step 12
Add Olive Oil (1 tsp) to the baking dish. Add one White Corn Tortillas (3), a quarter of the black bean mixture, half a cup of Salsa (1/2 cup) and a quarter of the Jack and Cheddar Cheese (1/3 cup). Continue layering the ingredients until all have been used.
step 12 Add Olive Oil (1 tsp) to the baking dish. Add one White Corn Tortillas (3), a quarter of the black bean mixture, half a cup of Salsa (1/2 cup) and a quarter of the Jack and Cheddar Cheese (1/3 cup). Continue layering the ingredients until all have been used.
step 13
Cover casserole with foil and bake for 20 minutes.
step 14
Remove foil and continue to cook for nine minutes. Remove from heat. Slice the black bean casserole into quarters.
step 14 Remove foil and continue to cook for nine minutes. Remove from heat. Slice the black bean casserole into quarters.
step 15
Place the black bean casserole on the center of two plates. Garnish with Sour Cream (1 Tbsp) and cilantro sprigs. Place the rice on the side.
step 15 Place the black bean casserole on the center of two plates. Garnish with Sour Cream (1 Tbsp) and cilantro sprigs. Place the rice on the side.
step 16
Serve and enjoy!
step 16 Serve and enjoy!
Tags
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Gluten-Free
Comfort Food
Cinco de Mayo
Shellfish-Free
Game Day
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