King Ranch Black Bean Casserole with Green Chillies
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Ingredients
- 400 g tinned black beans, drained
- 8 corn tortillas
- 1 onion, diced
- 2 green chillies
- 400 g tinned chopped tomatoes
- 150 g grated cheddar cheese
- 150 g soured cream
- 100 ml vegetable stock
- 1 tsp chilli powder
- 1 tsp ground cumin
Nutrition (per serving)
- Calories
- 515 kcal
- Protein
- 23.3 g
- Carbohydrate
- 46.8 g
- of which sugars
- 7.9 g
- Fat
- 23 g
- of which saturates
- 13.1 g
- Fibre
- 12.2 g
- Salt
- 1.63 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5).
- 2
Cook the onion and green chillies in a little oil for 5 minutes, then add the tinned chopped tomatoes, vegetable stock, chilli powder and ground cumin and simmer for 5 minutes. Stir in the black beans.
- 3
Stir in the soured cream.
- 4
Tear the corn tortillas into pieces and layer them with the bean mixture in a baking dish, finishing with the grated cheddar cheese on top.
- 5
Bake for 20-25 minutes until golden and bubbling.
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