Making a casserole is a once in a while thing in my house. I have made this Mexican Bean Baked Casserole a handful of times and thought I would pass it on.
It refrigerates well and reheats well, so it works for leftovers. I always love to have leftovers…makes lunch the next day, EASY!
The recipe is flexible. Love cheese? Or should I say Daiya? Load it up. Not so much…go skimpy. Same thing goes with a lot of the other ingredients. I use these homemade tortillas in the recipe.
I like to top my piece with some dairy free sour cream, but it isn’t necessary. I guess adding some chopped tomatoes or avocado would work too (even though I haven’t tried that). Make it your own!
Mexican Bean Baked Casserole
- 1 15 oz. can pinto beans, rinsed, drained, soaked, drained again
- 1 15 oz. can mild chili beans, with sauce
- 1 onion, chopped
- 1/2 cup mild salsa
- 1/16 tsp. cinnamon
- gluten free (homemade or bought), corn, or wheat tortillas (how much is up to you)
- Daiya Cheddar like cheese shreds (as much as you like)
- Preheat oven to 375 F.
- In a bowl, combine beans, onion, salsa and cinnamon.
- Cut your tortillas into little 1-2 inch pieces.
- Place a layer of tortillas in a 10 by 8 Pyrex pan.
- Spoon some bean mixture evenly over top of tortillas.
- Sprinkle some cheese over top.
- Layer more tortillas.
- Spoon more bean mixture over tortillas.
- Sprinkle more cheese, if desired.
- Repeat layers as often as you like or want. Top most layer should end with cheese.
- Bake for 45 minutes.
- Cut into squares and serve with sour cream, or any toppings you choose.