Vegetarian Nacho Casserole

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Vegetarian Nacho Casserole

Vegetarian Nacho Casserole

Vegetarian Nacho Casserole


2 cans reduced sodium black beans, drained and rinsed

1 can diced tomatoes

1 cup frozen corn kernels

1 tbsp ground cumin

3 tbsp flour

1/2 cup loosely packed, roughly chopped fresh cilantro

1 cup crushed tortilla chips

1/2 cup shredded cheddar, monterey jack or tex-mex cheese


Preheat oven to broil.

In large saucepan, combine black beans, tomatoes, corn kernels and cumin. Sprinkle on flour; mix well. Bring to a boil, then reduce heat to low. Simmer about 5 min., or until sauce has reduced slightly and thickened. Mix in cilantro.

Transfer bean mixture to large baking dish. Top with tortilla chips and cheese. Place under broiler about 2 min., or until cheese is melted. (This casserole can also be made a day ahead and chilled.

*Reheat in oven at 350°F/180°C about 25 min., or until sauce is bubbling and cheese is melted.

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