- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 25 mins
- Serves
- 6
Ingredients
- 2 cans
- reduced sodium black beans, drained and rinsed
- 540 mL each
- 1 can
- diced tomatoes
- 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.)
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/6 of the recipe):
- Calories:
- 230
- Fat:
- 4 g
- Saturated Fat:
- 2 g
- Carbs:
- 42 g
- Fibre:
- 11 g
- Sugar:
- 7 g
- Cholesterol:
- 10 mg
- Protein:
- 12 g
- Sodium:
- 770 mg
