Don’t you need a night off from cooking? Sure, we all do and this casserole is so easy to whip up from pantry staples, like corn, black beans, tomatoes. Mix in some mexican cheese and voila, you have a meatless mexican meal to serve a king. We make this NO COOK recipe in freezer cooking class and the ladies go home and stash one in their freezer. It’s beneficial to make two casseroles; I call it “double bubble”. Eat one for dinner and freeze the other. This is an easy casserole to freeze because there is no browning meat or boiling pasta, which makes it QUICKER to throw together. So why not make three if you plan ahead and buy the ingredients? Some of you meat eaters out there might want to throw in some cooked taco meat or chicken, but it really tastes hearty without. Black beans is always a protein winner.
If you plan ahead, you can thaw your convenience frozen black beans and make a this casserole one night this week and freeze an extra for a meal later this month. Pair it with a salad and/or cheese quesadillas for the kiddos and take a night off (or 2 nights if you’ve frozen an extra)
Tip: Buy rarely used spices from bulk section in Earth fare. You can buy only a tablespoon or two and pay a fraction of the cost. Buy frequently used spices wholesale. It will save you a ton of money in the long run.
- 1 can whole kernel corn, drained and rinsed or 16oz. frozen corn
- 1/3 cup sliced green onions
- 2 tsp ground cumin
- 2 tsp oregano
- 1 can black beans, rinsed
- 1 can diced tomatoes with basil, garlic and oregano (14.5 oz.)
- 1 can chopped green chilies
- 4-6 taco size flour or corn tortillas
- 2 cups four cheese Mexican blend cheese
- ¼ cup chopped cilantro, optional
- Preheat oven to 400 °F .
- Combine the first seven ingredients in a bowl and mix well.
- Coat two 8x8 pans or one 9x13 pan with cooking spray.
- Place a layer of tortillas in the bottom each dish (1 ½ tortillas in the 9x13)
- Spoon 1/4 of the corn and tomato mixture over the tortillas.
- Top with 1/4 cup of cheese.
- Repeat the layers in each pan.
- Cover with foil and bake for 15 minutes.
- Freezing Directions: Cover with labeled foil and freeze.Thaw for 24 hours and bake covered at 400 for 30 minutes.
- Serving Suggestions: Garnish with sour cream or guacamole. Serve with green salad and/or vegetable, Mexican rice, tortilla chips and salsa.