Tex-Mex Burrito Casserole |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is from Ingredients:
2 cups vegetable stock |
2 teaspoons salt |
1 cup cornmeal (yellow) |
2 cups shredded cheddar cheese (divided) |
19 ounces black beans (drained and rinsed) |
1 cup salsa (mild medium or hot) |
1 cup corn (kernel, frozen thawed or canned, drained) |
2 chipotle peppers (chiles in adobo diced) |
1 teaspoon chili powder |
1 teaspoon ground cumin |
4 cups coriander (chopped fresh) |
Directions:
1. Preheat oven to 350.
2. Bring stock and salt to a boil. Slowly whisk in cornmeal until mixture thickens. Bring to boil.
3. Take off the heat. Stir in 1/2 cup of the cheddar cheese and mix until melted.
4. Spread in prepared pan and cover to keep warm.
5. Combine beans, salsa, corn, chipotle peppers, chili powder and cumin in a bowl. Stir in remaining cheese (1 cup) and coriander. Spread mixture over cornmeal base.
6. Bake for 25-30 minutes- until heated through and cheese is melted.
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