Time and servings
25 minsTotal time
6Servings
10 minsPrep time
15 minsCooking time
Ingredients
- 2 cans reduced sodium black beans, drained and rinsed 540 ml each
- 1 can diced tomatoes, drained 796 mL
- 1 cup frozen corn kernels 250 mL
- 1 tbsp ground cumin 15 mL
- 3 tbsp all-purpose flour 45 mL
- 1/2 cup loosely packed, roughly chopped fresh cilantro 125 mL
- 1 cup crushed tortilla chips 250 mL
- 1/2 cup shredded Cheddar, Monterey Jack or Tex-Mex cheese 125 mL
Method
Step 1
Preheat oven to broil.Step 2
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.Step 3
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.)