Saturday, February 21, 2009
Corn and Black Bean Casserole
Super easy, but tastes more complicated! An easy one-dish meal that has endless adaptations. I got this out of a cookbook Lyla sent me and made just a few small changes. The original recipe called for 1/4 cup of cheese, so those of you OK with dairy can add that, or if you have a faux cheese you like, try that! Hmmm, just realized some nutritional yeast might give this a little more zing as well. Going to do that next time. I think it would also be tasty with the spicier kind of chiles if you want more kapow, and if you are not vegetarian, some cooked chicken thrown in would be great I bet.
Number Served: 4-6
4 oz green chilies (mild chopped, canned)
15 oz can chopped tomatoes
15 oz canned corn
15 oz canned black beans
1 ¼ cup rice milk or milk sub of your choice
1 TB chili powder
¾ cup dry polenta
1 cup chopped onion
1-2 minced garlic cloves
1 TB olive oil
Optional toppings: sour cream, avocado, cilantro, salsa or whatever floats your boat!
Mix all ingredients together in a bowl (drain all canned ingredients except tomatoes).
Transfer to a baking dish and bake at 350 degrees for 45 minutes.
Could anything be easier?!