Tuesday, April 19, 2011

Layered Bean Casserole

Servings: 6

Preheat oven to 375 degrees.

Bottom layer:
1 15 ounce can black beans, drained and rinsed
1 15 ounce can red or pinto beans, drained and rinsed
1 15 ounce can chili beans in oil-free sauce, undrained
1 8 ounce can tomato sauce
1 cup frozen corn kernels, thawed slightly
¼ cup chopped onion
2 teaspoons chili powder

Mix all above ingredients together and ladle into the bottom of a 9 x 13 inch baking dish, distributing evenly.

Middle layer:
1 15 ounce can white beans, drained and rinsed
½ cup fresh salsa
1/3 cup nutritional yeast
2 tablespoons lemon juice
1 teaspoon granulated onion
1 teaspoon prepared yellow mustard

Place all above ingredients in a food processor and process until very smooth. Pour over the bean layer and spread evenly.

Top layer:
1 20 ounce bag fresh shredded oil-free hash brown potatoes

Sprinkle the potatoes evenly over the bottom two layers. Bake uncovered for 45 minutes until potatoes are brown and sauce is bubbly.

Hints: Serve with hot sauce to drizzle over the top for more heat, or serve with tofu sour cream to mellow it out a bit.

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.