Vegetarian Black Bean Bake
My parents were both vegetarians during some of my childhood. Needless to say, we ate a lot of bean dishes! Vegetarian Black Bean Bake is one of my favorites and one that I now eat with my children. Family friendly, easy and a plentiful dish, this can be you meal or be served as a side dish. It’s a perfect side dish for cookouts or if you’re having a Mexican meal.
Vegetarian Black Bean Bake
Prep time
Cook time
Total time
Delicious vegetarian black bean dish. Perfect as a side dish for a cookout, to go with tacos or as a main dish any season of the year!
Author: Erin
Recipe type: Main dish or side dish
Serves: 6-8
Ingredients
- 1 tablespoon oil
- 1 onion
- 1 clove of garlic
- ¼ teaspoon cayenne seasoning
- 1 teaspoon oregano
- ½ teaspoon cumin
- 1 tablespoon chili powder
- 1 quart undrained cut tomatoes
- 1 cup of uncooked whole wheat elbow pasta
- 1½ cups of corn
- 3 cups of cooked black beans
- ⅓ cup olives, cut in half
- 1 cup corn chips
- 1 cup of shredded cheese (Pepper jack, cheddar or a Mexican mix)
Instructions
- Preheat the oven to 325.
- Saute onion and garlic in oil with cayenne and chili powder.
- Add the tomatoes, oregano and cumin. Bring to a boil.
- Add pasta and corn. Cook, uncovered, for 15 minutes or until the pasta is just tender.
- Stir in beans and olives.
- Pour the mixture into a baking casserole dish. Cover with corn chips. Break them up or leave them whole. Then top with cheese.
- Bake for 10 minutes at 325.
