Southwestern Black Bean Casserole

Our Southwestern Black Bean Casserole is a healthy way to enjoy Mexican food. Still flavorful, but with fewer calories, less saturated fat, and no unhealthy ingredients.

2 (15-ounce) cans black beans, drained
2 teaspoons extra virgin olive oil
2 garlic cloves, minced
1/2 cup fat-free, low-sodium vegetable broth
1 teaspoon cumin
1/4 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro
4 low-sodium whole-wheat tortillas, optional 6 corn tortillas
12 ounces salsa, no added sugar
1 cup shredded 2% Cheddar cheese

Preheat oven to 375°.
Drain beans, and set aside. In the meantime, in a medium skillet, add oil; heat over medium-low heat. Add garlic, and sauté until tender, about 4 minutes. Add black beans and broth, and continue cooking approximately 3 minutes. Add cumin, black pepper, salt, and cilantro; stir to combine.

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