Mexican

Bean and Corn Casserole is for Dinner.

Bean and Corn Casserole takes 10 minutes to prepare.

Bean and Corn Casserole takes 40 minutes to cook.

Bean and Corn Casserole makes 4 servings.

The ingredients for Bean and Corn Casserole are:

4 whole wheat soft tortilla (small-medium)
1.5 cup black beans
1 clove garlic chopped
1 small onion chopped
1 tbsp fresh cilantro (or 1/2 tsp dried)
1 medium tomato chopped
2 oz mozzerella cheese

Here is how you make Bean and Corn Casserole:

Makes 4 servings.Preheat oven to 400 degrees. Sautee the chopped garlic and onions in a large skillet.n Once garlic turns slightly brown and onions soften add chopped tomatoes and cilantro. In a separate dish mix corn and black beans. Gradually add beans to the tomato mixture. Layer one round tortilla in bottom of round dish (or cut to fit rectangular one) and pour 1/4 mixture, repeating layering process (one soft tortilla, a bit of mixture etc). Once finished with last tortilla on top spread whatever little amount of mixture is left on top and cover with shredded cheese. Bake for 30-40 minutes depending on oven. Take out. Let cool slightly and cut into four. Excellent reheated.Number of Servings: 4Recipe submitted by SparkPeople user KONABABE1.

The nutritional information for Bean and Corn Casserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 252.3

• Total Fat: 4.0 g
• Cholesterol: 8.2 mg
• Sodium: 331.4 mg
• Total Carbs: 44.0 g
• Dietary Fiber: 9.4 g
• Protein: 13.8 g

Bean and Corn Casserole is Mexican cuisine.

The dietary needs meet for Bean and Corn Casserole is Vegetarian