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.
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|
I did make some minor changes, based on our preferences. I listed the changes in the recipe.
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
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 thumbs. This 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 Kitchen, at 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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