Written by Marie Nygren, Posted in black bean casserole, marie nygren, Recipe Articles, serenbe
Recently I took my youngest daughter back to school at the University of Colorado-Boulder to set up her first house and kitchen. Quinn has a house on campus with two girlfriends. All three girls invited their mom’s to help them set up.
Upon leaving Atlanta Quinn said to me, “Mom, you are going to bring Serenbe style and soul to this house, aren’t you?” With that I responded, “Of course!!
It was a fast filled two and a half days setting up their house. Luckily one of the girls moms got the kitchen organized with three sets of pans from each girl. It was so evident that the girls liked to cook as each had their own set of cookware, utensils, etc. Probably the best set up kitchen for three college seniors, fully equipped with a Cuisinart, wonderful knives, coffee pots, rice cookers, etc.
The one thing Quinn really wanted was for me to show her how to make her favorite childhood dish that I created when my girls were little. When they were growing up one of their favorite things to eat were black beans and rice. One day it came to me to make a casserole, kind of like a Mexican lasagna. So simple and easy to make and best to make in a Lodge black cast iron skillet which I will tell you more about in my post below this one!
Here is the recipe for my Black Bean Casserole:
- 12 6″ corn tortillas
- 1 lb. bag of black beans, cooked or 2 cans black beans (rinsed)
- 1 4oz. can chopped green chiles
- 3 cups cooked rice
- 3/4 lb. pepper or monterey jack shredded cheese
- 1 1/2 – 2 cups salsa (depending on taste)
- 1 cup sour cream
Preheat oven to 375º. Mix cooked rice with black beans, salsa, sour cream and green chiles. Using a 12″ Lodge cast iron skillet layer 4 tortillas, then rice mixture, then shredded cheese.
Repeat with remaining tortillas, filling and cheese. You will have a total of three layers. On the top layer add additional salsa. Cook for 15-20 minutes or until cheese is melted.