Monday, April 15, 2013

Mexican Bean and Corn Bake SRC

Casserole of Beans and corn bake

Delicious, nutritious, yet fast and easy, Mexican Bean Casserole Bake can be prepared in minutes and  ready to eat in just half hour. This simple recipe tastes surprisingly amazing.  Although we absolutely loved it alone , you can eat it with corn chips, sour cream , Greek yogurt, or some homemade guacamole. We actually ate it with a tomato and yellow pepper salad and some sliced avocado.

Secret Recipe Club'   I'm participating in S ecret Recipe Club, and I was assigned  to choose a recipe from an interesting blog called Rebekahs Family Food and Fun .

Picture from the markets on our last trip to Mexico 
Thank you Rebekah. Who would have thought that something so easy could taste so good.
I did make some minor changes, based on our preferences. I listed the changes in the recipe.

Ingredients
4 cups cooked pinto beans or 2 cans (16 oz. each) pinto beans, rinsed and drained
4 cups cooked black beans or 2 cans (16 oz. each) black beans, rinsed and drained
8 oz. fresh or frozen corn  ) 
1/2 frozen artichokes
1 can (14.5 oz.) diced fire roasted tomatoes, drained slightly
1 can (8 oz) tomato sauce ( I used  a can of chopped tomatoes)
1 Tbs. chili powder
1/4 tsp. garlic powder ( used fresh pressed garlic)
1/4 tsp. onion powder
1/4 tsp. dried oregano ( left this out)
1-1/2 tsp. ground cumin
1 tsp. salt
1 tsp. black pepper
2 cups (8 oz) shredded cheddar cheese ( I used one cup)

Optional - corn chips, lettuce, sour cream, jalapenos, black olives, and tomatoes/salsa

Directions
Preheat oven to 350°.

In a large bowl, combine all of the ingredients except the cheese and mix well. Pour evenly into a 13 x 9" pan.  Sprinkle with cheese. ( I mixed the cheese with the beans and then added a little more for the topping)
Bake, uncovered, for 20-25 minutes or until heated through. ( I cooked mine for 35 minutes)

Serve with chips, lettuce, sour cream, jalapenos, black olives, and tomatoes/salsa if desired. 




A Mexican Restaurant in Cancun with great food!

Every month Little Thumb Up picks a theme. This month it is Corn. I am linking this Mexican Bean and Corn Bake to Little thumbsThis post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Esther from Copycake Kitchenat this post
You can link up too. Next month the theme is mushrooms  Joyce from Kitchen Flavours will be the next hostess of MAY 2013 and her theme isMUSHROOM! All the upcoming ingredient themes and hosts for the forthcoming months are listed at "Little Thumbs Up" side bar of my blog and hope that you can join in the fun of this event. Thumbs up!

To be Shared on the following blog carnivals:


May be shared on a few of the following blog carnivals
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17 comments:

  1. Judee, what a good pick. I am going to see if I can fit it in, this week. If it should happen, I will let you know.

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    1. It's a great meatless entree. I think your will love it.

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  2. I'm so glad you liked it! We just had a huge pan of it last week, which I made with black and pinto beans I had cooked earlier in the week in the crockpot. It is surprising that something so simple can be so yummy - and nutritious! I even like it cold with some corn chips! :)
    Oh, and your salad with it looks great!

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    1. Rebekah,
      We really loved it . The recipe is a keeper that I will make over and over again.

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  3. This looks amazing! I pinned it and will definitely be making it soon. Thanks for sharing

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  4. I love the colorful photos that accompanied this colorful southwestern dish!

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    1. Thanks. Some of them were from our last trip to Mexico

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  5. YUM! And gluten free! Yay! Can't wait to try this - it sounds perfect for my family (teens, you know how they eat!) and our schedule. And it looks like those teens of mine can even cook it up themselves on their meal making night. Perfect! Thanks for sharing this - great SRC choice.

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    1. It is a simple recipe that your teens could probably make and enjoy

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  6. I make something similar to this called Rainbow Beans and Rice. I love the idea of turning into a baked casserole though.

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  7. Looks delicious and tasty! Great SRC choice.

    Heather @ Join Us, Pull up a Chair

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  8. Looks great! I'm always a fan of simple and tasty. :)

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  9. Oh. My. Gosh. That looks so yummy! I love Mexican food, and this looks like it packs delicious flavor in every single bite. I will have to try it!

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  10. Loving all things Southwestern, I'm all over this one. Great SRC choice.

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  11. Looks delicious! This is very similar to a dish that I make except we eat our with corn bread on the top. SO good and so filling!

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  12. We're having Mexican food tonight and this looks so good to me!

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  13. Judee, thank you for submitting this great dish to LTU :)

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Thank you for your comment - I love the feedback and interaction

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