Layered Three-Bean Casserole

By Hklbrries

This hearty Mexican-inspired vegetarian casserole layers three kinds of beans with tortillas, cheese, and salsa. You can assemble it up to a day in advance.

Ingredients

• 3 poblano peppers
• 1 cup reduced-fat sour cream
• 1/4 cup 1% low-fat milk
• 9 corn tortillas
• 2 cups salsa verde
• 1 1/2 cups cooked black beans, or 1 can (15 ounces) low-sodium black beans
• 6 ounces (1 1/2 cups) Monterey Jack cheese, shredded
• 1 can (16 ounces) refried beans
• 1 1/2 cups)(cooked pink beans) or 1 can (15 ounces) low-sodium pink beans
• 1/4 small red onion, very thinly sliced
• 1/2 cup fresh cilantro leaves, chopped

Details

Servings 6
Adapted from goodhousekeeping.com

Preparation

Step 1

Arrange oven rack 5 inches from heat source. Preheat broiler. In broiling pan lined with foil, arrange poblano peppers in single layer. Broil 10 to 15 minutes or until blackened all over, turning occasionally to evenly blacken. Wrap peppers in foil; let cool. Reset oven control to 350 F. Remove peppers from foil; peel off skin and discard. Remove and discard stems and seeds; thinly slice peppers.

In medium bowl, combine sour cream and milk until well blended. In 9-inch by 9-inch ceramic or glass baking dish, arrange 3 tortillas in single layer, tearing 1 tortilla in half to fit. Top with one-third each of the salsa and the sour cream mixture, all of the black beans, one-third of the cheese, and one-third of the sliced poblano peppers, in that order, spreading each in an even layer. Repeat layering two more times, with refried beans in center layer and pink beans on top. (Can be prepared to this point up to 1 day ahead; cover and refrigerate.) Place baking dish on jelly-roll pan to catch any drips, and bake uncovered 40 to 55 minutes or until mixture bubbles and top browns.

Cool in dish on wire rack 10 minutes. Sprinkle with onion slices and cilantro sprigs to serve.


Nutritional Information:
Per serving
490 calories
16 g total fat
9 g saturated fat
47 mg cholesterol
890 mg sodium
65 g total carbohydrates
12 g fiber
24 g protein