Texan Casserole-- Veggie Version

By McCarleyRHLAC

Ingredients

• (Veggie Version)
• 1 large onion, finely chopped
• 1 bunch of green onions, chopped
• 2 celery ribs, finely chopped
• 1 medium green peppers, finely chopped
• 1 medium sweet red pepper, finely chopped
• 1 tablespoon vegetable oil
• 1 garlic clove, minced
• 2 can black beans, rinsed and drained
• 1 (4oz) can chopped green chilies
• 1 can (10-3/4 ounces) cream of celery soup, undiluted
• 1 can creamed corn
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 1 (14 ounce) can of corn
• 1 tablespoon chili powder
• 12 corn tortillas (6 inches), cut into 1-inch strips
• (*you can substitute flour tortillas here if you prefer.)
• 2 cups (8 ounces) shredded cheese, divided

Preparation

Step 1

1. In a large nonstick skillet coated with cooking spray, saute the onion, celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the beans, soups, creamed corn, tomatoes, chili powder and whole corn.

2. Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of the bean mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.