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.