Disclosure: This post may contain affiliate links, meaning if you decide to make a purchase through my links I may earn a commission at no additional cost to you. See my disclosure for more info.
My parents were both vegetarians during some of my childhood. Needless to say, we ate a lot of bean dishes! Vegetarian Black Bean Bake is one of my favorites and one that I now eat with my children. Family friendly, easy and a plentiful dish, this can be you meal or be served as a side dish. It’s a perfect side dish for cookouts or if you’re having a Mexican meal.
|Vegetarian Black Bean Bake|
- 1 tablespoon oil
- 1 onion
- 1 clove of garlic
- 1/4 teaspoon cayenne seasoning
- 1 teaspoon oregano
- 1/2 teaspoon cumin
- 1 tablespoon chili powder
- 1 quart undrained cut tomatoes
- 1 cup of uncooked whole wheat elbow pasta
- 1 1/2 cups of corn
- 3 cups of cooked black beans
- 1/3 cup olives, cut in half
- 1 cup corn chips
- 1 cup of shredded cheese (Pepper jack, cheddar or a Mexican mix)
- Preheat the oven to 325.
- Saute onion and garlic in oil with cayenne and chili powder.
- Add the tomatoes, oregano and cumin. Bring to a boil.
- Add pasta and corn. Cook, uncovered, for 15 minutes or until the pasta is just tender.
- Stir in beans and olives.
- Pour the mixture into a baking casserole dish. Cover with corn chips. Break them up or leave them whole. Then top with cheese.
- Bake for 10 minutes at 325.