Mexican Bean and Corn Casserole

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Mexican Bean and Corn Casserole

Susan Bedingfield
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Course Main Course
Cuisine Mexican

Equipment

  • Pot
  • Skillet
  • Casserole Dish

Ingredients
  

  • 1/4 Cup grated Cheddar or Nutritional Yeast

Beans

  • 1 Cup dried Black Beans soaked overnight and drained
  • 1 Clove Garlic
  • 1 teaspoon Cumin
  • 3 Cups Water
  • 1 teaspoon Sea Salt

Vegetables

  • 1 teaspoon Olive Oil
  • 1 Onion, chopped
  • 1 Clove Garlic, minced
  • 1/2 teaspoon Salt
  • 1/2 Red and green Peppers, chopped
  • 1 Cup Zucchini, chopped
  • 2 teaspoons Cumin
  • 1 teaspoon dried Oregano
  • 1/2 Cup Tomato Sauce
  • 1/4 Cup Water

Polenta

  • 3 Cups Water
  • 1/2 teaspoon Salt
  • 1 Tablespoon Oil
  • 1 Cup Polenta

Instructions
 

Beans

  • Place all but Salt in a Large Pot
    1 Cup dried Black Beans soaked overnight and drained, 1 Clove Garlic, 1 teaspoon Cumin, 3 Cups Water
  • Cover and cook 1 hour
  • add Salt
    1 teaspoon Sea Salt

Vegetables

  • Put all but Tomato Sauce and Water in a Large Skillet
    1 teaspoon Olive Oil, 1 Onion, chopped, 1 Clove Garlic, minced, 1/2 teaspoon Salt, 1/2 Red and green Peppers, chopped, 1 Cup Zucchini, chopped, 2 teaspoons Cumin, 1 teaspoon dried Oregano
  • Sauté until soft.
  • Add Tomato Sauce and Water
    1/2 Cup Tomato Sauce, 1/4 Cup Water
  • Add Beans

Polenta

  • Add Polenta to Pot
    3 Cups Water, 1/2 teaspoon Salt, 1 Tablespoon Oil, 1 Cup Polenta
  • Boil and cook 10-15 minutes (lower heat after boiling)

Casserole

  • Preheat Oven to 350 Degrees
  • oil a Casserole Dish and spread Beans and Veggies in bottom
  • Top with Polenta, sprinkle Cheese or Nutritional Yeast on top
    1/4 Cup grated Cheddar
  • Cover and bake 15 min
  • Remove Cover and bake 10 minutes more